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Food Chemistry|June 8, 2015
Quality changes in yogurt during storage in different packaging materialsA Saint-Eve, C Lévy, M Le Moigne, et al.
Food Chemistry|June 8, 2015
Trace element content of fish feed and bluegill sunfish (Lepomis macrochirus) from aquaculture and wild source in MissouriAbua Ikem, Jonathan Egilla
Food Chemistry|June 8, 2015
Isolation of cathepsin B from the muscle of silver carp (Hypophthalmichthys molitrix) and comparison of cathepsins B and L actions on surimi gel softeningHuan Liu, Lijun Yin, Nan Zhang, et al.
Food Chemistry|June 8, 2015
Purification and kinetic characterization of polyphenol oxidase from Barbados cherry (Malpighia glabra L.)V B Anil Kumar, T C Kishor Mohan, K Murugan
Food Chemistry|June 8, 2015
New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspectsElena Orban, Teresina Nevigato, Gabriella Di Lena, et al.
Food Chemistry|June 8, 2015
Antioxidant properties and sensory profiles of breads containing barley flourA K Holtekjølen, A B Bævre, M Rødbotten, et al.
Food Chemistry|June 8, 2015
Genetic variation for grain mineral content in tropical-adapted maize inbred linesAbebe Menkir
Food Chemistry|June 8, 2015
Effect on both aglycone and sugar moiety towards Phase II metabolism of anthocyaninsTakashi Ichiyanagi, Yasuo Shida, M Mamunur Rahman, et al.
Food Chemistry|June 8, 2015
Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A reviewZhaohui Zhao, Mohammed H Moghadasian
Food Chemistry|June 8, 2015
Effects of fermentation on the phytochemical composition and antioxidant properties of soy germJane Hubert, Monique Berger, Françoise Nepveu, et al.
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