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Food Chemistry|May 11, 2020
A mathematical model for predicting the transport process and quality changes during intermittent microwave convective dryingNghia Duc Pham, M I H Khan, M A KarimFood Chemistry|June 13, 2015
Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green teaRabia Alghazeer, Suhur Saeed, Nazlin K HowellFood Chemistry|June 13, 2015
α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processingFaouzi Sakouhi, Saoussem Harrabi, Cristelle Absalon, et al.Food Chemistry|June 13, 2015
Seasonal effects in the nutritional quality of the body structural tissue of cephalopodsYesim Ozogul, Onder Duysak, Fatih Ozogul, et al.Food Chemistry|June 13, 2015
Phenolic composition and biological activities of Salvia halophila and Salvia virgata from TurkeyEsra Küpeli Akkol, Fatih Göger, Müberra Koşar, et al.Food Chemistry|June 13, 2015
Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variationsAbdullah Ijaz Hussain, Farooq Anwar, Syed Tufail Hussain Sherazi, et al.Food Chemistry|June 13, 2015
Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methodsAraceli Redondo-Cuenca, Ma José Villanueva-Suárez, Inmaculada Mateos-AparicioFood Chemistry|June 13, 2015
Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacityStefanie Bail, Gerald Stuebiger, Sabine Krist, et al.Food Chemistry|June 11, 2015
Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatmentErika Bešter, Bojan Butinar, Milena Bučar-Miklavčič, et al.Food Chemistry|June 11, 2015
Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidianaMee Jung Jung, Seong-Il Heo, Myeong-Hyeon WangPageof 3,688