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Food Chemistry|June 11, 2015
Study on formation of acrylamide in asparagine-sugar microwave heating systems using UPLC-MS/MS analytical methodYu Zhang, Haoran Fang, Ying Zhang
Food Chemistry|June 11, 2015
Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat breadM S Izydorczyk, T L Chornick, F G Paulley, et al.
Food Chemistry|June 11, 2015
Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy productsY-S Song, J Frias, C Martinez-Villaluenga, et al.
Food Chemistry|June 11, 2015
Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted breadLedicia Rey-Salgueiro, Mercedes Sonia García-Falcón, Elena Martínez-Carballo, et al.
Food Chemistry|June 11, 2015
Evidence of an active laccase-like enzyme in deepwater pink shrimp (Parapenaeus longirostris)Oscar Martínez-Alvarez, Pilar Montero, Carmen Gómez-Guillén
Food Chemistry|June 11, 2015
The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processingZofia Lisiewska, Waldemar Kmiecik, Anna Korus
Food Chemistry|June 11, 2015
Determination of the differential estrogenicity of isoflavonoids by E2-ER-ERE-dependent gene expression in recombinant yeast and MCF-7 human breast cancer cellsChuan-Chuan Lin, Yun-Luen Tsai, Chi-Tang Ho, et al.
Food Chemistry|May 25, 2015
Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativusAnna Starzyńska-Janiszewska, Bożena Stodolak, Małgorzata Jamróz
Food Chemistry|May 25, 2015
Terpenes and fatty acid profiles of milk fat and "Bitto" cheese as affected by transhumance of cows on different mountain pasturesIvano De Noni, Giovanna Battelli
Food Chemistry|May 25, 2015
Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomaceGordana Ćetković, Jasna Čanadanović-Brunet, Sonja Djilas, et al.
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