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Food Chemistry|May 26, 2019
Influences of grinding on structures and properties of mung bean starch and quality of acetylated starchKuiliang Zhang, Yangyong Dai, Hanxue Hou, et al.
Food Chemistry|May 26, 2019
Utilization of food processing wastes of eggplant as a high potential pectin source and characterization of extracted pectinMilad Kazemi, Faramarz Khodaiyan, Seyed Saeid Hosseini
Food Chemistry|May 26, 2019
Fluorescence immunoassay based on the inner-filter effect of carbon dots for highly sensitive amantadine detection in foodstuffsBaolei Dong, Hongfang Li, Ghulam Mujtaba Mari, et al.
Food Chemistry|May 26, 2019
Common bean seeds from plants subjected to severe drought, restricted- and full-irrigation regimes show differential phytochemical fingerprintMayra Denise Herrera, Jorge A Acosta-Gallegos, Rosalía Reynoso-Camacho, et al.
Food Chemistry|May 26, 2019
Ultrasound-assisted extraction of Pb, Cd, Cr, Mn, Fe, Cu, Zn from edible oils with tetramethylammonium hydroxide and EDTA followed by determination using graphite furnace atomic absorption spectrometerR Manjusha, R Shekhar, Sunil Jai Kumar
Food Chemistry|May 26, 2019
Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectarsKübra Ertan, Meltem Türkyılmaz, Mehmet Özkan
Food Chemistry|May 26, 2019
Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starchMeng-Na Li, Bao Zhang, Ying Xie, et al.
Food Chemistry|May 26, 2019
Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976-2016)Jean Paul Kamdem, Antonia Eliene Duarte, Kátia Regina Rodrigues Lima, et al.
Food Chemistry|May 26, 2019
Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant propertiesAndrés Felipe Alzate-Arbeláez, Eva Dorta, Camilo López-Alarcón, et al.
Food Chemistry|May 26, 2019
Ancient apple cultivars from Garfagnana (Tuscany, Italy): A potential source for 'nutrafruit' productionErmes Lo Piccolo, Marco Landi, Rossano Massai, et al.
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