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Food Chemistry|March 18, 2014
Physicochemical properties of natural actomyosin from threadfin bream (Nemipterus spp.) induced by high hydrostatic pressureAimei Zhou, Liying Lin, Yan Liang, et al.
Food Chemistry|September 13, 2014
Effect of acid concentration and treatment time on acid-alcohol modified jackfruit seed starch propertiesHimjyoti Dutta, Sanjib Kumar Paul, Dipankar Kalita, et al.
Food Chemistry|September 13, 2014
Effects of solubility characteristics of sensitiser and pH on the photooxidation of oil in tuna oil-added acidic O/W emulsionsSojin An, Edwald Lee, Eunok Choe
Food Chemistry|September 13, 2014
Strecker aldehydes and α-keto acids, produced by carbonyl-amine reactions, contribute to the formation of acrylamideRosario Zamora, Rosa M Delgado, Francisco J Hidalgo
Food Chemistry|September 13, 2014
Voltammetric behaviour and square-wave voltammetric determination of the potent antioxidant and anticarcinogenic agent ellagic acid in foodstuffsM Cuartero, J A Ortuño, P Truchado, et al.
Food Chemistry|September 13, 2014
Nutritional evaluation and antioxidant activity of sesame sproutsBenguo Liu, Xiaona Guo, Kexue Zhu, et al.
Food Chemistry|September 13, 2014
A new catechin oxidation product and polymeric polyphenols of post-fermented teaHe-Yuan Jiang, Takuya Shii, Yosuke Matsuo, et al.
Food Chemistry|September 13, 2014
Screening of the polyphenol content of tomato-based products through accurate-mass spectrometry (HPLC-ESI-QTOF)Anna Vallverdú-Queralt, Olga Jáuregui, Giuseppe Di Lecce, et al.
Food Chemistry|September 13, 2014
Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidaseLianzhu Lin, Yi Dong, Haifeng Zhao, et al.
Food Chemistry|September 13, 2014
Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditionsChalida Niamnuy, Mali Nachaisin, Juckamas Laohavanich, et al.
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