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Food Chemistry|April 3, 2018
Changes in immunoreactivity of allergen-reduced peanuts due to post-enzyme treatment roastingNona Mikiashvili, Jianmei Yu
Food Chemistry|April 3, 2018
Purification and characterisation of a protease (tamarillin) from tamarillo fruitZhao Li, Ken Scott, Yacine Hemar, et al.
Food Chemistry|April 3, 2018
Thermally processed diet greatly affects profiles of amino acids rather than fatty acids in the muscle of carnivorous Silurus meridionalisZhimin Zhang, Weitong Xu, Rong Tang, et al.
Food Chemistry|April 3, 2018
Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meatAmin Ghadiri Khozroughi, Lothar W Kroh, Oliver Schlüter, et al.
Food Chemistry|April 3, 2018
Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestionRaquel Lucas-González, Manuel Viuda-Martos, José A Pérez Álvarez, et al.
Food Chemistry|April 3, 2018
The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fishYanshun Xu, Lin Li, Joe Mac Regenstein, et al.
Food Chemistry|April 3, 2018
First evidence of ethyl-hydrogen phosphonate (fosetyl) formation in winemakingLoris Tonidandel, Tomás Román, Giorgio Nicolini, et al.
Food Chemistry|April 3, 2018
Alpha-linolenic acid-loaded oil/water microemulsion: Effects of phase behaviour simulation and environmental stress on phase stabilizing and anti-oxidation capacityMengna Hou, Tiankuo Liu, Bo Zhang, et al.
Food Chemistry|April 3, 2018
Effects of dextran with different molecular weights on the quality of wheat sourdough breadsYao Zhang, Lunan Guo, Dan Xu, et al.
Food Chemistry|April 3, 2018
Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.)Ines Makhlouf-Gafsi, Fatma Krichen, Riadh Ben Mansour, et al.
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