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Food Chemistry|April 1, 2014
Optimising aroma quality in curry sauce products using in vivo aroma release measurementsJun Hatakeyama, James M Davidson, Avinash Kant, et al.
Food Chemistry|April 1, 2014
Effect of phytosterols on textural and melting characteristics of cheese spreadApurba Giri, Suresh K Kanawjia, Avneet Rajoria
Food Chemistry|April 1, 2014
Thermomechanical effects of co-solute on the structure formation of bovine serum albuminPaul George, Leif Lundin, Stefan Kasapis
Food Chemistry|April 1, 2014
The interaction of phenolic acids with Fe(III) in the presence of citrate as studied by isothermal titration calorimetrySenpei Yang, Guangling Bai, Lingli Chen, et al.
Food Chemistry|April 1, 2014
Natural occurrence of deoxynivalenol and zearalenone in wheat from Jiangsu province, ChinaFang Ji, Jianhong Xu, Xin Liu, et al.
Food Chemistry|April 1, 2014
Comparison of extraction methods for analysis of citrinin in red fermented riceWeiping Wang, Qi Chen, Xinfeng Zhang, et al.
Food Chemistry|April 1, 2014
Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessmentLucia Bagnasco, M Elisabetta Cosulich, Giovanna Speranza, et al.
Food Chemistry|April 1, 2014
Optimised purification and characterisation of lipid transfer protein 1 (LTP1) and its lipid-bound isoform LTP1b from barley maltMelanie Nieuwoudt, Nicolaas Lombard, Marina Rautenbach
Food Chemistry|May 7, 2014
Characterization and antioxidant activities of degraded polysaccharides from two marine ChrysophytaLiqin Sun, Ling Wang, Jing Li, et al.
Food Chemistry|May 7, 2014
Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitationJames F Harbertson, Rachel L Kilmister, Mark A Kelm, et al.
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