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Food Chemistry|October 17, 2015
Simple column-switching ion chromatography method for determining eight monosaccharides and oligosaccharides in honeydew and nectarChengzhu Ni, Binhe Zhu, Nani Wang, et al.Food Chemistry|October 17, 2015
Starch digestibility and bioactivity of high altitude hulless barleyJessy Moza, Hardeep Singh GujralFood Chemistry|October 17, 2015
Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agentsLuiza Siede Kuck, Caciano Pelayo Zapata NoreñaFood Chemistry|October 17, 2015
The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhanaNurcan Değirmencioğlu, Ozan Gürbüz, Emine Nur Herken, et al.Food Chemistry|October 17, 2015
Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentationYuchen Zhu, Yinghua Luo, Pengpu Wang, et al.Food Chemistry|October 17, 2015
Optimisation of pressurised water extraction of polysaccharides from blackcurrant and its antioxidant activityYaqin Xu, Fei Cai, Zeyuan Yu, et al.Food Chemistry|October 17, 2015
Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wineZhengzong Wu, Enbo Xu, Jie Long, et al.Food Chemistry|October 17, 2015
Complex coacervates obtained from peptide leucine and gum arabic: formation and characterizationEliana da S Gulão, Clitor J F de Souza, Cristina T Andrade, et al.Food Chemistry|October 17, 2015
Profiling proteins in nutraceutical formulations: characterization of the constituentsAlessia Bellomaria, Ridvan Nepravishta, Mario Marchetti, et al.Food Chemistry|October 17, 2015
Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methodsClaudia Grajeda-Iglesias, Erika Salas, Nathalie Barouh, et al.Pageof 3,767