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Food Chemistry|April 29, 2014
Preconcentration of seleno-amino acids on a XAD resin and determination in regional olive oils by SPE UPLC-ESI-MS/MSSabier Torres, Soledad Cerutti, Julio Raba, et al.
Food Chemistry|April 29, 2014
Effect of sample preparation procedure for the determination of As, Sb and Se in fruit juices by HG-ICP-OESMaja Welna, Anna Szymczycha-Madeja
Food Chemistry|April 29, 2014
Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsionMaryam Asnaashari, Reza Farhoosh, Ali Sharif
Food Chemistry|April 29, 2014
Sensitized chemiluminescence of 2-phenyl-4,5-di(2-furyl)-1H-imidazole/K₃Fe(CN)₆/propyl gallate system combining with solid-phase extraction for the determination of propyl gallate in edible oilJing Kang, Lu Han, Zhonglin Chen, et al.
Food Chemistry|April 29, 2014
Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivativesN Vijendra Kumar, Pushpa S Murthy, J R Manjunatha, et al.
Food Chemistry|April 29, 2014
Predicting soluble solid content in intact jaboticaba [Myrciaria jaboticaba (Vell.) O. Berg] fruit using near-infrared spectroscopy and chemometricsNathália Cristina Torres Mariani, Rosangela Câmara da Costa, Kássio Michell Gomes de Lima, et al.
Food Chemistry|March 18, 2014
Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contentsQijun Ruan, Yeming Chen, Xiangzhen Kong, et al.
Food Chemistry|March 18, 2014
Polymer incompatibility as a potential tool for polyphenol recovery from olive mill wastewaterFuad Hajji, Benno Kunz, Jenny Weissbrodt
Food Chemistry|March 18, 2014
Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV-Vis spectra as a markerHanh Phan-Thi, Yves Waché
Food Chemistry|March 18, 2014
The combination of atomic force microscopy and sugar analysis to evaluate alkali-soluble Canna edulis Ker pectinJuan Zhang, Junhui Cui, Lin Xiao, et al.
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