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Food Chemistry|November 24, 2015
C- and O-glycosyl flavonoids in Sanguinello and Tarocco blood orange (Citrus sinensis (L.) Osbeck) juice: Identification and influence on antioxidant properties and acetylcholinesterase activityDavide Barreca, Giuseppe Gattuso, Giuseppina Laganà, et al.Food Chemistry|November 24, 2015
Comparative proteomics of milk fat globule membrane in different species reveals variations in lactation and nutritionJing Lu, Xinyu Wang, Weiqing Zhang, et al.Food Chemistry|November 24, 2015
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grainsHongyan Li, Sangeeta Prakash, Timothy M Nicholson, et al.Food Chemistry|November 24, 2015
Application of a dye-binding method for the determination of available lysine in skim milk powdersKataneh Aalaei, Marilyn Rayner, Eden Tareke, et al.Food Chemistry|November 24, 2015
Minimizing geometric isomerization of α-cypermethrin in the residue analysisXueke Liu, Zhigang Shen, Peng Wang, et al.Food Chemistry|November 24, 2015
Protective effect of wild raspberry (Rubus hirsutus Thunb.) extract against acrylamide-induced oxidative damage is potentiated after simulated gastrointestinal digestionWei Chen, Hongming Su, Yang Xu, et al.Food Chemistry|November 24, 2015
Triacylglycerol biosynthesis in developing Ribes nigrum and Ribes rubrum seeds from gene expression to oil compositionAnssi L Vuorinen, Marika Kalpio, Kaisa M Linderborg, et al.Food Chemistry|November 24, 2015
Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentationsDai Chen, Shao-Quan LiuFood Chemistry|November 24, 2015
Fabrication of electrospun polylactic acid nanofilm incorporating cinnamon essential oil/β-cyclodextrin inclusion complex for antimicrobial packagingPeng Wen, Ding-He Zhu, Kun Feng, et al.Food Chemistry|November 24, 2015
Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oilMaede Ahmadi, Ashkan Madadlou, Ali Akbar SabouryPageof 3,767