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Food Chemistry|October 13, 2014
Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oilTingting Ma, Jiyang Luo, Chengrui Tian, et al.
Food Chemistry|October 13, 2014
Determination of amygdalin in apple seeds, fresh apples and processed apple juicesIslamiyat F Bolarinwa, Caroline Orfila, Michael R A Morgan
Food Chemistry|October 13, 2014
Direct detection of free fatty acids in edible oils using supercritical fluid chromatography coupled with mass spectrometryShuping Qu, Zhenxia Du, Yun Zhang
Food Chemistry|October 13, 2014
Application of High Resolution-Continuum Source Flame Atomic Absorption Spectrometry (HR-CS FAAS): determination of trace elements in tea and tisanesBeatriz Paz-Rodríguez, María Raquel Domínguez-González, Manuel Aboal-Somoza, et al.
Food Chemistry|October 13, 2014
Phytochemical constituents and in vitro radical scavenging activity of different Aloe speciesLuigi Lucini, Marco Pellizzoni, Roberto Pellegrino, et al.
Food Chemistry|October 13, 2014
Authenticity control of game meat products--a single method to detect and quantify adulteration of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon) by real-time PCRBarbara Druml, Stephanie Grandits, Walter Mayer, et al.
Food Chemistry|October 14, 2014
New physicochemical interpretations for the adsorption of food dyes on chitosan films using statistical physics treatmentG L Dotto, L A A Pinto, M A Hachicha, et al.
Food Chemistry|October 14, 2014
Characterization of pressurized hot water extracts of grape pomace: chemical and biological antioxidant activityJ R Vergara-Salinas, Mauricio Vergara, Claudia Altamirano, et al.
Food Chemistry|October 14, 2014
Methodological development for 87Sr/86Sr measurement in olive oil and preliminary discussion of its use for geographical traceability of PDO Nîmes (France)Salim Medini, Myriam Janin, Patrick Verdoux, et al.
Food Chemistry|October 14, 2014
Theoretical study on the structural and antioxidant properties of some recently synthesised 2,4,5-trimethoxy chalconesGuirong Wang, Yunsheng Xue, Lin An, et al.
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