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Food Chemistry|April 13, 2020
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storageHildur Inga Sveinsdóttir, Magnea G Karlsdóttir, Sigurjón Arason, et al.
Food Chemistry|May 4, 2020
Cuticular wax composition changes of 10 apple cultivars during postharvest storageYifeng Chai, Ang Li, Su Chit Wai, et al.
Food Chemistry|May 4, 2020
Reactive carbonyls and the formation of the heterocyclic aromatic amine 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ)Rosario Zamora, Cristina M Lavado-Tena, Francisco J Hidalgo
Food Chemistry|April 11, 2020
Marine species as safe source of LC-PUFA and micronutrients: Insights in new promising marine food in PeruI Loaiza, M De Troch, G De Boeck
Food Chemistry|April 11, 2020
Effect of high pressure and pulsed electric field on denaturation and allergenicity of Pru p 3 protein from peachAna P Tobajas, Ana Agulló-García, José L Cubero, et al.
Food Chemistry|April 12, 2020
The binding mechanism between cyclodextrins and pullulanase: A molecular docking, isothermal titration calorimetry, circular dichroism and fluorescence studyXiaoxiao Li, Yuxiang Bai, Hangyan Ji, et al.
Food Chemistry|April 12, 2020
Occurrence of per- and polyfluorinated compounds in paper and board packaging materials and migration to food simulants and foodstuffsItsaso Zabaleta, Laura Blanco-Zubiaguirre, Ekin Nilsu Baharli, et al.
Food Chemistry|April 26, 2020
Analysis of the allergenicity and B cell epitopes in tropomyosin of shrimp (Litopenaeus vannamei) and correlation to cross-reactivity based on epitopes with fish (Larimichthys crocea) and clam (Ruditapes philippinarum)Li Li Xu, Jin Chen, Li Rui Sun, et al.
Food Chemistry|April 26, 2020
Characterisation of the molecular interactions between primary bile acids and fractionated lupin cotyledons (Lupinus angustifolius L.)Susanne Naumann, Ute Schweiggert-Weisz, Peter Eisner
Food Chemistry|April 26, 2020
The influence of different carrier agents and drying techniques on physical and chemical characterization of Japanese quince (Chaenomeles japonica) microencapsulation powderIgor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz, et al.
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