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Food Chemistry|June 5, 2015
Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fatAntonio López-López, Amparo Cortés-Delgado, Antonio Garrido-Fernández
Food Chemistry|June 5, 2015
Solubility and thermodynamic behavior of vanillin in propane-1,2-diol+water cosolvent mixtures at different temperaturesFaiyaz Shakeel, Nazrul Haq, Nasir A Siddiqui, et al.
Food Chemistry|June 5, 2015
Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressureZiye Zhang, Yuling Yang, Xiaozhi Tang, et al.
Food Chemistry|June 5, 2015
Glucose: Detection and analysisA L Galant, R C Kaufman, J D Wilson
Food Chemistry|June 5, 2015
Some physicochemical characteristics of pinus (Pinus halepensis Mill., Pinus pinea L., Pinus pinaster and Pinus canariensis) seeds from North Algeria, their lipid profiles and volatile contentsNabil Kadri, Bachra Khettal, Yasmine Aid, et al.
Food Chemistry|June 5, 2015
Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivationNetsanet Shiferaw Terefe, Antoine Delon, Roman Buckow, et al.
Food Chemistry|June 5, 2015
Identification of innovative potential quality markers in rocket and melon fresh-cut produceMarina Cavaiuolo, Giacomo Cocetta, Roberta Bulgari, et al.
Food Chemistry|June 5, 2015
Study of the effect of different fermenting microorganisms on the Se, Cu, Cr, and Mn contents in fermented goat and cow milksAida Verónica Quintana, Manuel Olalla-Herrera, María Dolores Ruiz-López, et al.
Food Chemistry|June 5, 2015
Development of an effective and efficient DNA isolation method for Cinnamomum speciesB S Bhau, G Gogoi, D Baruah, et al.
Food Chemistry|June 5, 2015
Heat damage and in vitro starch digestibility of puffed wheat kernelsStefano Cattaneo, Alyssa Hidalgo, Fabio Masotti, et al.
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