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Food Chemistry|May 13, 2018
Does resveratrol retain its antioxidative properties in wine? Redox behaviour of resveratrol in the presence of Cu(II) and tebuconazoleJana Jaklová Dytrtová, Michal Straka, Kateřina Bělonožníková, et al.
Food Chemistry|May 13, 2018
A simple and rapid LC-MS/MS method for the determination of amphenicols in Nile tilapiaLetícia Rocha Guidi, Patrícia Amaral Souza Tette, Maria Beatriz A Gloria, et al.
Food Chemistry|May 13, 2018
Effect of enzymatic hydrolysis on bioactive properties and allergenicity of cricket (Gryllodes sigillatus) proteinFelicia Hall, Philip E Johnson, Andrea Liceaga
Food Chemistry|May 13, 2018
Nutraceutical potential of hemp (Cannabis sativa L.) seeds and sproutsStefania Frassinetti, Eleonora Moccia, Leonardo Caltavuturo, et al.
Food Chemistry|May 13, 2018
NMR-based metabolic study of fruits of Physalis peruviana L. grown in eight different Peruvian ecosystemsHelena Maruenda, Rodrigo Cabrera, Cristhian Cañari-Chumpitaz, et al.
Food Chemistry|April 3, 2018
α- and β-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependentE Fuentes-Lemus, E Silva, F Leinisch, et al.
Food Chemistry|April 3, 2018
Multiresidue determination of pesticides in tea by liquid chromatography-high-resolution mass spectrometry: Comparison between Orbitrap and time-of-flight mass analyzersShizuka Saito-Shida, Tomoko Hamasaka, Satoru Nemoto, et al.
Food Chemistry|April 3, 2018
Optimization of ionic liquids-based microwave-assisted hydrolysis of puerarin and daidzein derivatives from Radix Puerariae Lobatae extractShuya Wang, Ziwei Yang, Na Peng, et al.
Food Chemistry|April 3, 2018
Changes in phenolic acid composition and associated enzyme activity in shoot and kernel fractions of brown rice during germinationDong-Hwa Cho, Seung-Taik Lim
Food Chemistry|April 3, 2018
Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredientsKai Hu, Abdul Ghani Dars, Qiudou Liu, et al.
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