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Food Chemistry|April 7, 2018
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiaeVasileios Englezos, Kalliopi Rantsiou, Francesco Cravero, et al.
Food Chemistry|April 7, 2018
Hydrophilic interaction chromatography in food matrices analysis: An updated reviewGiorgio Marrubini, Patrik Appelblad, Mariarosa Maietta, et al.
Food Chemistry|April 23, 2018
Characterization of new flavan-3-ol derivatives in fermented cocoa beansNoémie Fayeulle, Anna Vallverdu-Queralt, Emmanuelle Meudec, et al.
Food Chemistry|April 23, 2018
NAC-NOR mutations in tomato Penjar accessions attenuate multiple metabolic processes and prolong the fruit shelf lifeRakesh Kumar, Vajir Tamboli, Rameshwar Sharma, et al.
Food Chemistry|April 23, 2018
Purification and identification of adipogenic-differentiating peptides from egg white hydrolysateForough Jahandideh, Ping Liu, Jianping Wu
Food Chemistry|April 23, 2018
In vitro and in silico studies of 3-hydroxy-3-methyl-glutaryl coenzyme A reductase inhibitory activity of the cowpea Gln-Asp-Phe peptideMariana Barros de Cerqueira E Silva, Caio Alexandre da Cruz Souza, Biane Oliveira Philadelpho, et al.
Food Chemistry|April 23, 2018
First evidence of epicatechin vanillate in grape seed and red wineWen Ma, Pierre Waffo-Téguo, Michäel Jourdes, et al.
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