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Food Chemistry|May 23, 2017
Mushrooms: A rich source of the antioxidants ergothioneine and glutathioneMichael D Kalaras, John P Richie, Ana Calcagnotto, et al.
Food Chemistry|May 23, 2017
Understanding the fine structure of intermediate materials of maize starchesWenfang Han, Binjia Zhang, Jiangtao Li, et al.
Food Chemistry|May 23, 2017
A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimationJ Rafaela L Guerreiro, Natércia Teixeira, Victor De Freitas, et al.
Food Chemistry|May 23, 2017
Screening of Passiflora L. mineral content using principal component analysis and Kohonen self-organizing mapsCleber Galvão Novaes, Ivana Lago da Silva Romão, Berlane Gomes Santos, et al.
Food Chemistry|May 23, 2017
Saponins in pulses and their health promoting activities: A reviewBalwinder Singh, Jatinder Pal Singh, Narpinder Singh, et al.
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