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Food Chemistry|September 5, 2013
Pre-storage application of oxalic acid alleviates chilling injury in mango fruit by modulating proline metabolism and energy status under chilling stressPeiyan Li, Xiaolin Zheng, Yan Liu, et al.
Food Chemistry|September 5, 2013
Analytical approaches to determination of carnitine in biological materials, foods and dietary supplementsMonika Dąbrowska, Małgorzata Starek
Food Chemistry|September 5, 2013
Rapid chromatographic determination of caseins in milk with photometric and fluorimetric detection using a hydrophobic monolithic columnP Ramírez-Palomino, J M Fernández-Romero, A Gómez-Hens
Food Chemistry|September 5, 2013
Induction of phenolic metabolites and physiological changes in chamomile plants in relation to nitrogen nutritionJozef Kováčik, Bořivoj Klejdus
Food Chemistry|September 5, 2013
Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of IndiaSarika V Mathure, Narendra Jawali, Ratnakar J Thengane, et al.
Food Chemistry|September 5, 2013
Determination of patulin in apple and derived products by UHPLC-MS/MS. Study of matrix effects with atmospheric pressure ionisation sourcesEduardo Beltrán, María Ibáñez, Juan Vicente Sancho, et al.
Food Chemistry|September 5, 2013
Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storageRasim Alper Oral, Mahmut Dogan, Kemal Sarioglu
Food Chemistry|September 5, 2013
Cicer α-galactosidase immobilization onto functionalized graphene nanosheets using response surface method and its applicationsNeelesh Singh, Garima Srivastava, Mahe Talat, et al.
Food Chemistry|September 5, 2013
Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat coloursSiem Siah, Jennifer A Wood, Samson Agboola, et al.
Food Chemistry|January 16, 2016
Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicusIsabel R Amado, José A Vázquez, Lorenzo Pastrana, et al.
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