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Food Chemistry|May 29, 2017
Effect of pulsed light on activity and structural changes of horseradish peroxidaseBei Wang, Yanyan Zhang, Chandrasekar Venkitasamy, et al.
Food Chemistry|May 29, 2017
Biopolymer-coated nanoliposomes as carriers of rainbow trout skin-derived antioxidant peptidesLeila Ramezanzade, Seyed Fakhreddin Hosseini, Maryam Nikkhah
Food Chemistry|May 29, 2017
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushroomsMahesha M Poojary, Vibeke Orlien, Paolo Passamonti, et al.
Food Chemistry|May 29, 2017
Polymethoxyflavones in peel of Citrus reticulata 'Chachi' and their biological activitiesLi Duan, Li-Li Dou, Ke-Yun Yu, et al.
Food Chemistry|May 29, 2017
Changes in the composition of the polar fraction of Persian lime (Citrus latifolia) during fruit growth by LC-QTOF MS/MS analysisC A Ledesma-Escobar, F Priego-Capote, V J Robles-Olvera, et al.
Food Chemistry|May 29, 2017
Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varietiesJosefa Escribano, Juana Cabanes, Mercedes Jiménez-Atiénzar, et al.
Food Chemistry|May 29, 2017
Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem agingLin-Lin Wang, Ling Han, Xiu-Li Ma, et al.
Food Chemistry|May 29, 2017
Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storageQing-An Zhang, Ting-Ting Wang
Food Chemistry|May 29, 2017
Structural, textural and sensory impact of sodium reduction on long fermented pizzaIsabelle Bernklau, Christian Neußer, Alice V Moroni, et al.
Food Chemistry|May 29, 2017
Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC-MS/MSHongjian Chen, Yong Wang, Peirang Cao, et al.
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