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Food Chemistry|April 29, 2017
Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcuminLingli Deng, Xuefan Kang, Yuyu Liu, et al.Food Chemistry|April 28, 2018
Two types of phenoloxidases contribute to hemolymph PO activity in spiny LobsterTaro Masuda, Tatsuki Kawauchi, Yuya Yata, et al.Food Chemistry|April 28, 2018
Determination of l-cysteine origin on the basis of its δ15N valuesEmmanuelle Bichon, Parina Sitthisack, Ludivine Sérée-Vattier, et al.Food Chemistry|April 28, 2018
Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applicationsAidee Sánchez-Reséndiz, Sayra Rodríguez-Barrientos, José Rodríguez-Rodríguez, et al.Food Chemistry|May 23, 2018
Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasminChunyue Zhang, Etske Bijl, Kasper HettingaFood Chemistry|May 23, 2018
Comparison of on-site field measured inorganic arsenic in rice with laboratory measurements using a field deployable method: Method validationAngstone Thembachako Mlangeni, Valeria Vecchi, Gareth J Norton, et al.Food Chemistry|May 23, 2018
Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pastaGustavo A Camelo-Méndez, Edith Agama-Acevedo, Cristina M Rosell, et al.Food Chemistry|May 23, 2018
Iridoid blue-based pigments of Genipa americana L. (Rubiaceae) extract: Influence of pH and temperature on color stability and antioxidant capacity during in vitro simulated digestionIramaia Angélica Neri-Numa, Celio Fernando Figueiredo Angolini, Juliano Lemos Bicas, et al.Food Chemistry|May 23, 2018
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapesGiacomo Zapparoli, Marilinda Lorenzini, Emanuele Tosi, et al.Food Chemistry|May 23, 2018
Risk assessment model for different foodstuff drying methods via AHP-FCE method: A case study of "coal-burning" fluorosis area of Yunan and Guizhou Province, ChinaHaixia Pu, Kunli Luo, Shixi ZhangPageof 3,698