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Food Chemistry|March 5, 2019
Preparation and emulsification properties of dialdehyde starch nanoparticlesYun Chen, Yacheng Hao, Kou Ting, et al.
Food Chemistry|March 5, 2019
Chlorogenic and caffeic acids in 64 fruits consumed in BrazilAdriana Dillenburg Meinhart, Fernanda Mateus Damin, Lucas Caldeirão, et al.
Food Chemistry|March 5, 2019
A study on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptidesZhiyang Du, Jingbo Liu, Ting Zhang, et al.
Food Chemistry|March 5, 2019
High-cell-density culture enhances the antimicrobial and freshness effects of Bacillus subtilis S1702 on table grapes (Vitis vinifera cv. Kyoho)Bo Zhang, Yao Li, Yangyan Zhang, et al.
Food Chemistry|March 5, 2019
Effects of foliar application of selenate and selenite at different growth stages on Selenium accumulation and speciation in potato (Solanum tuberosum L.)Haiqing Zhang, Zhuqing Zhao, Xin Zhang, et al.
Food Chemistry|March 5, 2019
The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beansAna M Rovalino-Córdova, Vincenzo Fogliano, Edoardo Capuano
Food Chemistry|March 5, 2019
Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional propertiesYi Liu, Shuhang Chen, Yunfeng Pu, et al.
Food Chemistry|March 5, 2019
Cysteine enhances the content of betalains and polyphenols in fresh-cut red beetAna Paula Preczenhak, Bruna Orsi, Giuseppina P Pereira Lima, et al.
Food Chemistry|March 5, 2019
In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potentialJing Lin, Lexin Melina Teo, Lai Peng Leong, et al.
Food Chemistry|March 5, 2019
Electrochemical triggering of the Chardonnay wine metabolomeChloé Roullier-Gall, Basem Kanawati, Daniel Hemmler, et al.
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