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Food Chemistry|September 13, 2014
Analysis of human male armpit sweat after fenugreek ingestion: Characterisation of odour active compounds by gas chromatography coupled to mass spectrometry and olfactometryRiadh Mebazaa, Barbara Rega, Valérie CamelFood Chemistry|September 13, 2014
Simultaneous determination of ultra trace amounts of lead and cadmium in food samples by adsorptive stripping voltammetryShahryar Abbasi, Kobra Khodarahmiyan, Freshteh AbbasiFood Chemistry|October 13, 2014
Performance of an active paper based on cinnamon essential oil in mushrooms qualityY Echegoyen, C NerínFood Chemistry|October 13, 2014
Electronic nose and isotope ratio mass spectrometry in combination with chemometrics for the characterization of the geographical origin of Italian sweet cherriesF Longobardi, G Casiello, A Ventrella, et al.Food Chemistry|October 13, 2014
Residue dissipation and processing factor for dimethomorph, famoxadone and cymoxanil during raisin preparationAhammed Shabeer T P, Kaushik Banerjee, Manjusha Jadhav, et al.Food Chemistry|October 13, 2014
Enzyme-aided extraction of lycopene from high-pigment tomato cultivars by supercritical carbon dioxideMarcello Salvatore Lenucci, Monica De Caroli, Pier Paolo Marrese, et al.Food Chemistry|October 13, 2014
UPLC-MS/MS method for determination of selected pyrrolizidine alkaloids in feedMartina Bolechová, Josef Cáslavský, Markéta Pospíchalová, et al.Food Chemistry|October 13, 2014
Determination of purine contents in different parts of pork and beef by high performance liquid chromatographyShengzhong Rong, Lina Zou, Yannan Zhang, et al.Food Chemistry|October 13, 2014
Isolation and identification of aromatic compounds in Lion's Mane Mushroom and their anticancer activitiesWei Li, Wei Zhou, Eun-Ji Kim, et al.Food Chemistry|October 13, 2014
Reduction of toxic gliadin content of wholegrain bread by the enzyme caricainOliver Buddrick, Hugh J Cornell, Darryl M SmallPageof 3,702