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Food Chemistry|March 5, 2019
Large scale preparation, stress analysis, and storage of headspace volatile condensates from Jasminum sambac flowersHan-Chen Zhou, Zhi-Wei Hou, De-Xing Wang, et al.
Food Chemistry|March 5, 2019
Fulvic acid-induced disease resistance to Botrytis cinerea in table grapes may be mediated by regulating phenylpropanoid metabolismDandan Xu, Yizhen Deng, Pinggen Xi, et al.
Food Chemistry|March 5, 2019
Flavor formation in different production steps during the processing of cold-smoked Spanish mackerelXu-Hui Huang, Li-Bo Qi, Bao-Shang Fu, et al.
Food Chemistry|March 5, 2019
Phytochemical and bioactive profile of Coriandrum sativum LJing-Na Wei, Zheng-Hui Liu, Yun-Ping Zhao, et al.
Food Chemistry|March 5, 2019
Quantitative assessment of zearalenone in maize using multivariate algorithms coupled to Raman spectroscopyZhiming Guo, Mingming Wang, Jingzhu Wu, et al.
Food Chemistry|March 5, 2019
Binding analysis between monomeric β-casein and hydrophobic bioactive compounds investigated by surface plasmon resonance and fluorescence spectroscopyAsma Bahri, Corinne Henriquet, Martine Pugnière, et al.
Food Chemistry|March 5, 2019
Interesterification of rice bran wax and palm olein catalyzed by lipase: Crystallization behaviours and characterizationZhen Zhang, Jing Ye, Tao Fei, et al.
Food Chemistry|March 5, 2019
Combined analysis of near-infrared spectra, colour, and physicochemical information of brown rice to develop accurate calibration models for determining amylose contentEdenio Olivares Díaz, Shuso Kawamura, Miki Matsuo, et al.
Food Chemistry|March 5, 2019
Hass avocado (Persea americana Mill.) oil enriched in phenolic compounds and tocopherols by expeller-pressing the unpeeled microwave dried fruitIsabelle Santana, Vanessa Naciuk Castelo-Branco, Bárbara Mello Guimarães, et al.
Food Chemistry|March 5, 2019
Tracing seafood at high spatial resolution using NGS-generated data and machine learning: Comparing microbiome versus SNPsMassimo Milan, Francesco Maroso, Giulia Dalla Rovere, et al.
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