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Food Chemistry|September 13, 2014
Inhibitory effect of Lavandula viridis on Fe(2+)-induced lipid peroxidation, antioxidant and anti-cholinesterase propertiesPatrícia Costa, Sandra Gonçalves, Paula B Andrade, et al.
Food Chemistry|September 13, 2014
Inhibition of xanthine oxidase activity by an oxathiolanone derivative of quercetinUmeo Takahama, Yukiko Koga, Sachiko Hirota, et al.
Food Chemistry|September 13, 2014
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetablesIoana Ignat, Irina Volf, Valentin I Popa
Food Chemistry|September 13, 2014
Suitability of a colorimetric method for the selective determination of chitosan in dietary supplementsBeatriz Miralles, Marian Mengíbar, Ruth Harris, et al.
Food Chemistry|September 13, 2014
Spectrofluorimetric determination of buparvaquone in biological fluids, food samples and a pharmaceutical formulation by using terbium-deferasirox probeJamshid L Manzoori, Abolghasem Jouyban, Mohammad Amjadi, et al.
Food Chemistry|September 13, 2014
Infrared spectroscopy and chemometrics for the starch and protein prediction in irradiated riceYongni Shao, Yilang Cen, Yong He, et al.
Food Chemistry|September 13, 2014
Qualitative and quantitative analysis of curcuminoids in herbal medicines derived from Curcuma speciesRui Li, Cheng Xiang, Min Ye, et al.
Food Chemistry|September 13, 2014
Selective determination of trace 17β-estradiol in dairy and meat samples by molecularly imprinted solid-phase extraction and HPLCYun Shi, Dong-Dong Peng, Chang-Hua Shi, et al.
Food Chemistry|September 13, 2014
Extraction and deglycosylation of flavonoids from sumac fruits using steam explosionGuozhong Chen, Hongzhang Chen
Food Chemistry|September 13, 2014
Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic compositionS Kallithraka, D Kim, A Tsakiris, et al.
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