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Food Chemistry|October 9, 2021
Direct authentication and composition quantitation of red wines based on Tri-step infrared spectroscopy and multivariate data fusionSong Wang, Xiao-Zhen Hu, Yan-Yan Liu, et al.
Food Chemistry|October 9, 2021
Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)Chunsheng Liu, Zhifeng Gu, Xianxin Lin, et al.
Food Chemistry|October 9, 2021
An efficient and robust continuous-flow bioreactor for the enzymatic preparation of phytosterol esters based on hollow lipase microarrayLiujia Xu, Jing Wang, Fenghong Huang, et al.
Food Chemistry|October 9, 2021
Thermosensitive and magnetic molecularly imprinted polymers for selective recognition and extraction of aristolochic acid IHuihuang Xiong, Yong Fan, Xuejin Mao, et al.
Food Chemistry|October 9, 2021
Improved approach based on MALDI-TOF MS for establishment of the fish mucus protein pattern for geographic discrimination of Sparus aurataJorge Freitas, Pedro Silva, Rosa Perestrelo, et al.
Food Chemistry|October 10, 2021
Potential cocoa butter substitute derived from mango seed kernelGurpreet Kaur, Dalveer Kaur, Sushil K Kansal, et al.
Food Chemistry|October 10, 2021
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and fryingXiaoying Luo, Shuting Xiao, Qiufeng Ruan, et al.
Food Chemistry|October 12, 2021
Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis)Bin Nie, Yi-Nan Du, Shi-Qi Xu, et al.
Food Chemistry|October 12, 2021
Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz winesXingchen Wang, Dimitra L Capone, Wenyu Kang, et al.
Food Chemistry|October 12, 2021
Gastrointestinal biotransformation and tissue distribution of pterostilbene after long-term dietary administration in miceYue Sun, Qi Wang, Xian Wu, et al.
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