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Food Chemistry|January 19, 2016
Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervatesEbenezer A Ifeduba, Casimir C Akoh
Food Chemistry|January 19, 2016
Syringe needle-based sampling coupled with liquid-phase extraction for determination of the three-dimensional distribution of l-ascorbic acid in applesSheng Tang, Hian Kee Lee
Food Chemistry|January 19, 2016
Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction productsYu-Wei Chang, Wen-Chieh Sung, Jing-Yi Chen
Food Chemistry|January 19, 2016
Improvement in antioxidant functionality and shelf life of yukwa (fried rice snack) by turmeric (Curcuma longa L.) powder additionSeung-Taik Lim, Jung-Ah Han
Food Chemistry|January 19, 2016
Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refiningChang Li, Linyan Li, Hanbing Jia, et al.
Food Chemistry|January 19, 2016
Carotenoids and β-carotene in orange fleshed sweet potato: A possible solution to vitamin A deficiencySheikh Nazrul Islam, Tania Nusrat, Parveen Begum, et al.
Food Chemistry|January 19, 2016
Simultaneous determination of glucose, fructose, sucrose and sorbitol in the leaf and fruit peel of different apple cultivars by the HPLC-RI optimized methodMiuţa Filip, Mihaela Vlassa, Virginia Coman, et al.
Food Chemistry|January 19, 2016
Purification, characterization and antiglycation activity of a novel polysaccharide from black currantYaqin Xu, Gaijie Liu, Zeyuan Yu, et al.
Food Chemistry|January 19, 2016
Nutritional quality of ten leafy vegetables harvested at two light intensitiesEmma Colonna, Youssef Rouphael, Giancarlo Barbieri, et al.
Food Chemistry|January 19, 2016
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SHCécile Thibon, Caroline Böcker, Svitlana Shinkaruk, et al.
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