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Food Chemistry|August 21, 2016
Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS)Jihyun Lee, Bronte Lee Shan Chan, Alyson E Mitchell
Food Chemistry|August 21, 2016
Characterization of pectins extracted from pomegranate peel and their gelling propertiesMouna Abid, S Cheikhrouhou, Catherine M G C Renard, et al.
Food Chemistry|August 21, 2016
Core-shell poly(dopamine) magnetic nanoparticles for the extraction of estrogenic mycotoxins from milk and yogurt prior to LC-MS analysisJavier González-Sálamo, Bárbara Socas-Rodríguez, Javier Hernández-Borges, et al.
Food Chemistry|August 21, 2016
Challenges and issues concerning mycotoxins contamination in oil seeds and their edible oils: Updates from last decadeRajeev Bhat, Kasa Ravindra Nadha Reddy
Food Chemistry|August 21, 2016
Development of garlic bioactive compounds analytical methodology based on liquid phase microextraction using response surface design. Implications for dual analysis: Cooked and biological fluids samplesDaniela Andrea Ramirez, Daniela Ana Locatelli, Carolina Andrea Torres-Palazzolo, et al.
Food Chemistry|May 12, 2017
Prebiotic effect of xylooligosaccharides produced from birchwood xylan by a novel fungal GH11 xylanaseManuel Nieto-Domínguez, Laura I de Eugenio, María J York-Durán, et al.
Food Chemistry|May 12, 2017
Evaluation of processing effects on anthocyanin content and colour modifications of blueberry (Vaccinium spp.) extracts: Comparison between HPLC-DAD and CIELAB analysesStefania Cesa, Simone Carradori, Giuseppe Bellagamba, et al.
Food Chemistry|May 12, 2017
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systemsLi Hou, Jianchun Xie, Jian Zhao, et al.
Food Chemistry|May 12, 2017
Impact of frozen storage time on the volatile profile of wheat bread crumbJoana Pico, Mario M Martínez, José Bernal, et al.
Food Chemistry|May 12, 2017
Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and winesAlexandre Pons, Lucile Allamy, Valérie Lavigne, et al.
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