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Food Chemistry|September 13, 2014
A new method based on electrospray ionisation ion mobility spectrometry (ESI-IMS) for simultaneous determination of caffeine and theophyllineM T Jafari, B Rezaei, M Javaheri
Food Chemistry|September 13, 2014
Multivariate analysis of volatile compounds detected by headspace solid-phase microextraction/gas chromatography: A tool for sensory classification of cork stoppersChantal Prat, Emili Besalú, Lluís Bañeras, et al.
Food Chemistry|September 13, 2014
Extraction and concentration of tanshinones in Salvia miltiorrhiza Bunge by task-specific non-ionic surfactant assistanceWentao Bi, Minglei Tian, Kyung Ho Row
Food Chemistry|September 13, 2014
Efficacy of silkworm (Bombyx mori L.) chrysalis oil as a lipid source in adult Wistar ratsFeny Mentang, Masashi Maita, Hideki Ushio, et al.
Food Chemistry|September 13, 2014
High concentrations of essential and toxic elements in infant formula and infant foods - A matter of concernKarin Ljung, Brita Palm, Margaretha Grandér, et al.
Food Chemistry|September 13, 2014
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread makingCarlo Giuseppe Rizzello, Angela Cassone, Rossana Coda, et al.
Food Chemistry|September 13, 2014
Antioxidant properties of extract and fractions from Enteromorpha prolifera, a type of green seaweedMyoungLae Cho, Hyi-Seung Lee, Il-Jun Kang, et al.
Food Chemistry|September 13, 2014
Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oilsAmir Hossein Saberi, Beh Boon Kee, Lai Oi-Ming, et al.
Food Chemistry|September 13, 2014
Sulphated modification of a polysaccharide obtained from fresh persimmon (Diospyros kaki L.) fruit and antioxidant activities of the sulphated derivativesYali Zhang, Xiaoyun Lu, Zhongbin Fu, et al.
Food Chemistry|September 13, 2014
Ascorbic acid enrichment of whole potato tuber by vacuum-impregnationK Hironaka, M Kikuchi, H Koaze, et al.
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