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Food Chemistry|October 17, 2013
Structural and functional properties of alkali-treated high-amylose rice starchJinwen Cai, Yang Yang, Jianmin Man, et al.
Food Chemistry|October 17, 2013
Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approachZiming Yang, Zheng Peng, Jihua Li, et al.
Food Chemistry|October 17, 2013
Identification of additive components in powdered milk by NIR imaging methodsYue Huang, Shungeng Min, Jia Duan, et al.
Food Chemistry|October 17, 2013
Suitability of three-dimensional synchronous fluorescence spectroscopy for fingerprint analysis of honey samples with reference to their phenolic profilesIwona Sergiel, Pawel Pohl, Magdalena Biesaga, et al.
Food Chemistry|October 17, 2013
Rapid identification of adulterated cow milk by non-linear pattern recognition methods based on near infrared spectroscopyLi-Guo Zhang, Xin Zhang, Li-Jun Ni, et al.
Food Chemistry|October 17, 2013
Precise determination of strontium isotope ratios by TIMS to authenticate tomato geographical originP R Trincherini, C Baffi, P Barbero, et al.
Food Chemistry|October 17, 2013
Quantitative studies on structure-ORAC relationships of anthocyanins from eggplant and radish using 3D-QSARPu Jing, Shujuan Zhao, Siyu Ruan, et al.
Food Chemistry|October 17, 2013
Characterisation of a novel softened rice productMasahiro Hayashi, Kumiko Kato, Shingo Umene, et al.
Food Chemistry|October 17, 2013
Characterisation of honeys according to their content of phenolic compounds using high performance liquid chromatography/tandem mass spectrometryIwona Sergiel, Pawel Pohl, Magdalena Biesaga
Food Chemistry|October 17, 2013
Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological modelsElliott J Price, Robert S T Linforth, Christine E R Dodd, et al.
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