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Food Chemistry|November 24, 2015
Generation of reactive oxidative species from thermal treatment of sugar solutionsQingyang Wang, Erwann Durand, Ryan J Elias, et al.
Food Chemistry|November 24, 2015
Honey: Chemical composition, stability and authenticityPriscila Missio da Silva, Cony Gauche, Luciano Valdemiro Gonzaga, et al.
Food Chemistry|November 24, 2015
Vitamin E analysis by ultra-performance convergence chromatography and structural elucidation of novel α-tocodienol by high-resolution mass spectrometryPing Tou Gee, Chen Yee Liew, Meng Chil Thong, et al.
Food Chemistry|November 24, 2015
Chronocoulometry of wine on multi-walled carbon nanotube modified electrode: Antioxidant capacity assayGuzel Ziyatdinova, Ekaterina Kozlova, Herman Budnikov
Food Chemistry|November 24, 2015
Allergen composition analysis and allergenicity assessment of Chinese peanut cultivarsZhihua Wu, Ningling Zhou, Faqian Xiong, et al.
Food Chemistry|November 24, 2015
Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsionShuang Liu, Cuixia Sun, Yanhui Xue, et al.
Food Chemistry|November 24, 2015
Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varietiesKyung-Mi Yoo, BoKyung Moon
Food Chemistry|November 24, 2015
Interaction of cyanidin-3-O-glucoside with three proteinsLin Tang, Shu Li, Hongna Bi, et al.
Food Chemistry|November 24, 2015
Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan filmsRocío Yaneli Aguirre-Loredo, Adriana Inés Rodríguez-Hernández, Eduardo Morales-Sánchez, et al.
Food Chemistry|November 24, 2015
(1)H NMR metabolomic profiling of the blue crab (Callinectes sapidus) from the Adriatic Sea (SE Italy): A comparison with warty crab (Eriphia verrucosa), and edible crab (Cancer pagurus)Maurizio Zotti, Sandra Angelica De Pascali, Laura Del Coco, et al.
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