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Food Chemistry|January 16, 2016
Valorisation of food waste to produce new raw materials for animal feedD San Martin, S Ramos, J ZufíaFood Chemistry|January 16, 2016
Consumer acceptance and sensory profiling of reengineered kitoza productsAna I E Pintado, Maria J P Monteiro, Régine Talon, et al.Food Chemistry|January 16, 2016
Development of pectin films with pomegranate juice and citric acidHenriette M C Azeredo, Rosario Morrugares-Carmona, Nikolaus Wellner, et al.Food Chemistry|January 19, 2016
Investigation of six bioactive anthraquinones in slimming tea by accelerated solvent extraction and high performance capillary electrophoresis with diode-array detectionNing Wang, Ming Su, Shuxuan Liang, et al.Food Chemistry|January 19, 2016
Antioxidant activity, cytotoxic activity and metabolic profiling of juices obtained from saffron (Crocus sativus L.) floral by-productsCarlo I G Tuberoso, Antonella Rosa, Paola Montoro, et al.Food Chemistry|January 19, 2016
Assessment of molecular weight distribution of wheat gluten proteins for chapatti qualityNisha Chaudhary, Priya Dangi, Bhupendar Singh KhatkarFood Chemistry|January 19, 2016
The consequences of physical post-treatments (microwave and electron-beam) on food/packaging interactions: A physicochemical and toxicological approachA M Riquet, C Breysse, L Dahbi, et al.Food Chemistry|January 19, 2016
Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking studyQiongying Wu, Jinjuan Du, Junqiang Jia, et al.Food Chemistry|January 19, 2016
Study on vitamin D₂ stability in dried mushrooms during drying and storageAneta Sławińska, Emilia Fornal, Wojciech Radzki, et al.Food Chemistry|January 19, 2016
The impact of sesquiterpene lactones and phenolics on sensory attributes: An investigation of a curly endive and escarole germplasm collectionL Filippo D'Antuono, Federico Ferioli, Manuela Agata MancoPageof 3,766