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Food Chemistry|November 12, 2013
Carotenoid composition of berries and leaves from six Romanian sea buckthorn (Hippophae rhamnoides L.) varietiesRaluca Maria Pop, Yannick Weesepoel, Carmen Socaciu, et al.
Food Chemistry|November 12, 2013
Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausagesVerónica Fuentes, Mario Estévez, Jesús Ventanas, et al.
Food Chemistry|November 12, 2013
A novel method for the determination of ascorbic acid and antioxidant capacity in Opuntia ficus indica using in vivo microdialysisL Pretti, G Bazzu, P A Serra, et al.
Food Chemistry|November 12, 2013
The effect of Amaranth oil on monolayers of artificial lipids and hepatocyte plasma membranes with adrenalin-induced stressO P Yelisyeyeva, K O Semen, G V Ostrovska, et al.
Food Chemistry|November 12, 2013
Antioxidant and antiglycation activities of the synthesised dipeptide, Asn-Trp, derived from computer-aided simulation of yam dioscorin hydrolysis and its analogue, Gln-TrpChuan-Hsiao Han, Yin-Shiou Lin, Shyr-Yi Lin, et al.
Food Chemistry|November 12, 2013
Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scaleSalud Vegara, Nuria Martí, José Lorente, et al.
Food Chemistry|November 12, 2013
Role of non-covalent interactions in the production of visco-elastic material from zeinBrennan M Smith, Scott R Bean, Gordon Selling, et al.
Food Chemistry|November 12, 2013
Effect of aqueous pH and electrolyte concentration on structure, stability and flow behavior of non-ionic surfactant based solid lipid nanoparticlesKyeong-Ok Choi, N P Aditya, Sanghoon Ko
Food Chemistry|November 12, 2013
The effect of ultrasonic salting on protein and water-protein interactions in meatC K McDonnell, P Allen, C Morin, et al.
Food Chemistry|November 12, 2013
Micro-solid phase extraction with liquid chromatography-tandem mass spectrometry for the determination of aflatoxins in coffee and malt beverageWejdan Shakir Khayoon, Bahruddin Saad, Baharuddin Salleh, et al.
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