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Food Chemistry|May 5, 2022
Enzymatic complex for broilers fed on a diet containing different levels of Distiller Dried Grains with SolublesDeibity Alves Cordeiro, Fabiana Ramos Dos Santos, Hyalo Batista Dos Santos, et al.
Food Chemistry|May 5, 2022
Relating the protein composition and air-water interfacial properties of aqueous flour extracts from wheats grown at different nitrogen fertilization levelsFrederik Janssen, Eline Mesure, Arno G B Wouters
Food Chemistry|May 5, 2022
A new quantitative index for the assessment of tomato quality using Vis-NIR hyperspectral imagingYuanyuan Shao, Yukang Shi, Yongdong Qin, et al.
Food Chemistry|May 5, 2022
Control of aflatoxin M1 in skim milk by high voltage atmospheric cold plasmaThu Nguyen, Jon Palmer, Ngoc Phan, et al.
Food Chemistry|July 9, 2022
Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility studyBeatriz Quintanilla-Casas, Åsmund Rinnan, Agustí Romero, et al.
Food Chemistry|July 9, 2022
Transglutaminase modified type A gelatin gel: The influence of intra-molecular and inter-molecular cross-linking on structure-propertiesLing Mao, Liang Ma, Yu Fu, et al.
Food Chemistry|July 10, 2022
Production of hydrogen peroxide in commercial orange juice products is related to proximate composition, processing conditions and storage timeDilini Bopitiya, Milton T W Hearn, Jie Zhang, et al.
Food Chemistry|July 11, 2022
Enzymatic generation and GC/MS data of triacylglycerols with furan fatty acids (FuFAs)Nina Wiedmaier-Czerny, Ina Hottum, Alicia Harter, et al.
Food Chemistry|July 12, 2022
Engineering MOFs derived metal oxide nanohybrids: Towards electrochemical sensing of catechol in tea samplesTayyaba Iftikhar, Ayesha Aziz, Ghazala Ashraf, et al.
Food Chemistry|July 13, 2022
Effects of lipid type and toxicological properties on the digestion of cellulose nanocrystals in simulated gastrointestinal tractTao Ma, Shuyu Lu, Xinna Hu, et al.
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