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Food Chemistry|January 19, 2016
Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gumsMaryam Nikbakht Nasrabadi, Sayed Amir Hossein Goli, Ali Nasirpour
Food Chemistry|January 19, 2016
Matrix effect in guava multiresidue analysis by QuEChERS method and gas chromatography coupled to quadrupole mass spectrometryJhonyson Arruda Carvalho Guedes, Renata de Oliveira Silva, Cleidiane Gomes Lima, et al.
Food Chemistry|January 19, 2016
Purification and conformational changes of bovine PEGylated β-lactoglobulin related to antigenicityJunzhen Zhong, Xiaofei Cai, Chengmei Liu, et al.
Food Chemistry|January 19, 2016
Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenizationPaola Palmero, Agnese Panozzo, Ines Colle, et al.
Food Chemistry|January 19, 2016
Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffeesThiago Ferreira, Adriana Farah, Tatiane C Oliveira, et al.
Food Chemistry|January 19, 2016
Different modes of inhibition for organic acids on polyphenoloxidaseLei Zhou, Wei Liu, Zhiqiang Xiong, et al.
Food Chemistry|January 19, 2016
A study on the color deepening in red rice during storageSakina Hayashi, Emiko Yanase
Food Chemistry|January 19, 2016
High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stabilityDaniela Sotomayor-Gerding, B Dave Oomah, Francisca Acevedo, et al.
Food Chemistry|January 19, 2016
Effect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.). A chemometric approach for varietal classification and determination of potential markersF J Cuevas, J M Moreno-Rojas, F Arroyo, et al.
Food Chemistry|January 19, 2016
Interaction of coffee compounds with serum albumins. Part II: DiterpenesElena Guercia, Cristina Forzato, Luciano Navarini, et al.
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