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Food Chemistry|November 2, 2013
Detection of roasted and ground coffee adulteration by HPLC and by amperometric and by post-column derivatization UV-Vis detectionDiego S Domingues, Elis D Pauli, Julia E M de Abreu, et al.
Food Chemistry|November 2, 2013
Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: from grain to cooked pastaM J Poblaciones, S Rodrigo, O Santamaría, et al.
Food Chemistry|November 2, 2013
Molecularly imprinted microspheres and nanoparticles prepared using precipitation polymerisation method for selective extraction of gallic acid from Emblica officinalisSushma Pardeshi, Rita Dhodapkar, Anupama Kumar
Food Chemistry|November 2, 2013
In vitro kinetics of soybean lipoxygenase with combinatorial fatty substrates and its functional significance in off flavour developmentSomnath Mandal, Anil Dahuja, Abhijit Kar, et al.
Food Chemistry|November 2, 2013
Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acidChristine Becker, Hans-Peter Klaering, Lothar W Kroh, et al.
Food Chemistry|November 2, 2013
Removal of off-flavours from radish (Raphanus sativus L.) anthocyanin-rich pigments using chitosan and its mechanism(s)Ruichang Gao, Pu Jing, Siyu Ruan, et al.
Food Chemistry|November 2, 2013
Preparative separation of conjugated linoleic acids (CLAs) from fermented Camellia oleifera Abel cake by β-cyclodextrin (β-CD) encapsulation using pH-zone-refining countercurrent chromatographyGuanglei Song, Xiuping Li, Jiasu Du, et al.
Food Chemistry|November 2, 2013
Antioxidant properties of Australian canola meal protein hydrolysatesAdeola M Alashi, Christopher L Blanchard, Rodney J Mailer, et al.
Food Chemistry|November 2, 2013
Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red winesAna Marquez, Maria P Serratosa, Julieta Merida
Food Chemistry|November 2, 2013
Polycyclic aromatic hydrocarbons in rice grain dried by different processes: evaluation of a quick, easy, cheap, effective, rugged and safe extraction methodA L V Escarrone, S S Caldas, E B Furlong, et al.
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