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Food Chemistry|October 17, 2013
Comparing sugar components of cereal and pseudocereal flour by GC-MS analysisMarijana M Ačanski, Djura N Vujić
Food Chemistry|October 17, 2013
Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatmentQingjie Sun, Zhongjie Han, Li Wang, et al.
Food Chemistry|October 17, 2013
Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifierMohamed Elleuch, Dorothea Bedigian, Bouthaina Maazoun, et al.
Food Chemistry|October 17, 2013
Effect of sugar composition on the water sorption and softening properties of cookieKiyoshi Kawai, Midori Toh, Yoshio Hagura
Food Chemistry|October 17, 2013
Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oatsA Kilci, D Gocmen
Food Chemistry|October 17, 2013
Combined microextraction by packed sorbent and high-performance liquid chromatography-ultraviolet detection for rapid analysis of ractopamine in porcine muscle and urine samplesWei Du, Gang Zhao, Qiang Fu, et al.
Food Chemistry|October 17, 2013
A thermostable exo-β-fructosidase immobilised through rational designDuniesky Martínez, Bessy Cutiño-Avila, Enrique Rosendo Pérez, et al.
Food Chemistry|October 17, 2013
Characterisation of Maillard reaction products derived from LEKFD--a pentapeptide found in β-lactoglobulin sequence, glycated with glucose--by tandem mass spectrometry, molecular orbital calculations and gel filtration chromatography coupled with continuous photodiode arrayKeiko Yamaguchi, Takeshi Homma, Yuri Nomi, et al.
Food Chemistry|October 17, 2013
Characterisation of lipid fraction of marine macroalgae by means of chromatography techniques coupled to mass spectrometryCarla Ragonese, Laura Tedone, Marco Beccaria, et al.
Food Chemistry|October 17, 2013
Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on texture, release and perception of aroma in gels of similar modulus of elasticityYang Kim, Young-Suk Kim, Sang-Ho Yoo, et al.
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