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Food Chemistry|May 7, 2014
Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptidesGraham J O'Neill, Thelma Egan, Jean Christophe Jacquier, et al.
Food Chemistry|May 7, 2014
Pancreatic lipase selectively hydrolyses DPA over EPA and DHA due to location of double bonds in the fatty acid rather than regioselectivityTaiwo O Akanbi, Andrew J Sinclair, Colin J Barrow
Food Chemistry|May 7, 2014
Further insights into the role of melanoidins on the antioxidant potential of barley maltDaniel O Carvalho, Eva Correia, Laury Lopes, et al.
Food Chemistry|May 7, 2014
Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processingDomingo Ruiz-Cano, Francisca Pérez-Llamas, María José Frutos, et al.
Food Chemistry|May 7, 2014
Effects of chicken-liver hydrolysates on lipid metabolism in a high-fat dietKou-Tai Yang, Chen Lin, Cheng-Wei Liu, et al.
Food Chemistry|May 7, 2014
Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatmentsMaría José Giménez, Juan Miguel Valverde, Daniel Valero, et al.
Food Chemistry|May 7, 2014
Qualitative screening of 116 veterinary drugs in feed by liquid chromatography-high resolution mass spectrometry: potential application to quantitative analysisClara Boix, María Ibáñez, Juan V Sancho, et al.
Food Chemistry|May 7, 2014
Variation of anthocyanins and flavonols in Vaccinium uliginosum berry in Lesser Khingan Mountains and its antioxidant activityLi-Jin Wang, Shang Su, Jie Wu, et al.
Food Chemistry|April 29, 2014
γ-Aminobutyric acid induces resistance against Penicillium expansum by priming of defence responses in pear fruitChen Yu, Lizhen Zeng, Kuang Sheng, et al.
Food Chemistry|April 29, 2014
Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS LorenaMilene Teixeira Barcia, Paula Becker Pertuzatti, Sergio Gómez-Alonso, et al.
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