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Food Chemistry|September 13, 2014
Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white winesLaura Culleré, Vicente Ferreira, Juan Cacho
Food Chemistry|September 13, 2014
Flavonoids from acai (Euterpe oleracea Mart.) pulp and their antioxidant and anti-inflammatory activitiesJie Kang, Chenghui Xie, Zhimin Li, et al.
Food Chemistry|September 13, 2014
Optimisation of freeze drying conditions for purified serine protease from mango (Mangifera indicaCv. Chokanan) peelAmid Mehrnoush, Chin Ping Tan, Mirhosseini Hamed, et al.
Food Chemistry|September 13, 2014
Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)Ana I R N A Barros, Fernando M Nunes, Berta Gonçalves, et al.
Food Chemistry|September 13, 2014
Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humansSara Tulipani, Josè M Alvarez-Suarez, Franco Busco, et al.
Food Chemistry|September 13, 2014
Changes in carotenoids during processing and storage of pumpkin pureeJoão Gustavo Provesi, Carolinne Odebrecht Dias, Edna Regina Amante
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