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Food Chemistry|June 5, 2015
Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivarsManoj Ghaste, Luca Narduzzi, Silvia Carlin, et al.
Food Chemistry|June 5, 2015
Alternative to decrease cholesterol in sheep milk cheesesP Gómez-Cortés, E Viturro, M Juárez, et al.
Food Chemistry|June 5, 2015
Binding properties and structure-affinity relationships of food antioxidant butylated hydroxyanisole and its metabolites with lysozymeDi Wu, Jin Yan, Peixiao Tang, et al.
Food Chemistry|June 5, 2015
Physicochemical characterization of cactus pads from Opuntia dillenii and Opuntia ficus indicaLorena Pérez Méndez, Fidel Tejera Flores, Jacinto Darias Martín, et al.
Food Chemistry|June 5, 2015
Suitability of bovine bile compared to urine for detection of free, sulfate and glucuronate boldenone, androstadienedione, cortisol, cortisone, prednisolone, prednisone and dexamethasone by LC-MS/MSLuca Chiesa, Maria Nobile, Sara Panseri, et al.
Food Chemistry|June 5, 2015
Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-productsSonia Tabasum Ahmed, Md Manirul Islam, A B M Rubayet Bostami, et al.
Food Chemistry|June 5, 2015
Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flourSérgio Sousa, Jorge Pinto, César Rodrigues, et al.
Food Chemistry|June 5, 2015
Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatmentAbraham T Girgih, Dongfang Chao, Lin Lin, et al.
Food Chemistry|June 5, 2015
Onion skin waste as a valorization resource for the by-products quercetin and biosugarIn Seong Choi, Eun Jin Cho, Jae-Hak Moon, et al.
Food Chemistry|June 5, 2015
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rateWei Zou, Mike Sissons, Michael J Gidley, et al.
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