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Food Chemistry|April 3, 2018
Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenolsXuli Wu, Yuqin Lu, Haoxie Xu, et al.Food Chemistry|June 10, 2018
Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentationMin Young Jung, Tae-Woon Kim, Changsu Lee, et al.Food Chemistry|June 10, 2018
Graphene-magnetite as adsorbent for magnetic solid phase extraction of 4-hydroxybenzoic acid and 3,4-dihydroxybenzoic acid in stingless bee honeyMarina Musa, Wan Aini Wan Ibrahim, Faridah Mohd Marsin, et al.Food Chemistry|June 10, 2018
Effects of selenium application on Se content and speciation in Lentinula edodesFei Zhou, Wenxiao Yang, Mengke Wang, et al.Food Chemistry|June 10, 2018
Stabilization of bovine lactoperoxidase in the presence of ectoineMarziyeh Borjian Boroujeni, Hashem NayeriFood Chemistry|June 10, 2018
Sacha inchi (Plukenetia volubilis L.): Nutritional composition, biological activity, and usesSunan Wang, Fan Zhu, Yukio KakudaFood Chemistry|June 10, 2018
Modeling water partition in composite gels of BSA with gelatin following high pressure treatmentCarine Semasaka, Pranita Mhaske, Roman Buckow, et al.Food Chemistry|June 10, 2018
Levels, dietary intake and risk of polybrominated diphenyl ethers (PBDEs) in foods commonly consumed in NigeriaB A Babalola, A A AdeyiFood Chemistry|August 21, 2016
Transition rates of selected metals determined in various types of teas (Camellia sinensis L. Kuntze) and herbal/fruit infusionsGrit Schulzki, Birgit Nüßlein, Hartwig SieversPageof 3,698