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Food Chemistry|September 25, 2016
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat branHui-Min Zhao, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry|September 25, 2016
Method for the isolation of citric acid and malic acid in Japanese apricot liqueur for carbon stable isotope analysisFumikazu Akamatsu, Tomokazu Hashiguchi, Yuri Hisatsune, et al.
Food Chemistry|September 25, 2016
A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beerBegoña Redruello, Victor Ladero, Beatriz Del Rio, et al.
Food Chemistry|September 25, 2016
Impact of d-limonene synthase up- or down-regulation on sweet orange fruit and juice odor perceptionAna Rodríguez, Josep E Peris, Ana Redondo, et al.
Food Chemistry|September 25, 2016
Impact of starch-based emulsions on the antibacterial efficacies of nisin and thymol in cantaloupe juicePreetam Sarkar, Arun K Bhunia, Yuan Yao
Food Chemistry|September 25, 2016
Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixturesGap-Don Kim, Jin-Kyu Seo, Hyeon-Woong Yum, et al.
Food Chemistry|September 25, 2016
Use of sacrificial anode technology to mitigate non-enzymic Maillard browningGeorge P Rizzi
Food Chemistry|September 25, 2016
Understanding leaf membrane protein extraction to develop a food-grade processAngelica Tamayo Tenorio, Remko M Boom, Atze Jan van der Goot
Food Chemistry|September 25, 2016
Identification of predominant aroma components of raw, dry roasted and oil roasted almondsEdibe S Erten, Keith R Cadwallader
Food Chemistry|September 25, 2016
Nutritional value of duckweeds (Lemnaceae) as human foodKlaus-J Appenroth, K Sowjanya Sree, Volker Böhm, et al.
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