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Food Chemistry|December 18, 2015
Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by (1)H Nuclear Magnetic ResonanceP Sopelana, María L Ibargoitia, María D Guillén
Food Chemistry|December 18, 2015
Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoesJinhu Tian, Jianle Chen, Feiyan Lv, et al.
Food Chemistry|December 18, 2015
Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructureKejing An, Dandan Zhao, Zhengfu Wang, et al.
Food Chemistry|October 17, 2015
Troxerutin, a plant flavonoid, protects cells against oxidative stress-induced cell death through radical scavenging mechanismNiranjan A Panat, Dharmendra K Maurya, Saroj S Ghaskadbi, et al.
Food Chemistry|October 17, 2015
Raman studies of gluten proteins aggregation induced by dietary fibresAgnieszka Nawrocka, Monika Szymańska-Chargot, Antoni Miś, et al.
Food Chemistry|October 17, 2015
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browningJanna Cropotova, Urszula Tylewicz, Emiliano Cocci, et al.
Food Chemistry|October 17, 2015
Discovery of highly conserved unique peanut and tree nut peptides by LC-MS/MS for multi-allergen detectionJennifer Sealey-Voyksner, Jerry Zweigenbaum, Robert Voyksner
Food Chemistry|October 17, 2015
The possible presence of natural β-D-glucosidase inhibitors in jujube leaf extractYoungje Jo, Seokwon Lim, Pahn-Shick Chang, et al.
Food Chemistry|October 17, 2015
Refractance Window™ drying of haskap berry--preliminary results on anthocyanin retention and physicochemical propertiesGiovana Bonat Celli, Rabie Khattab, Amyl Ghanem, et al.
Food Chemistry|October 17, 2015
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' winesFabrizio Torchio, Delia Elena Urcan, Lin Lin, et al.
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