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Food Chemistry|October 17, 2015
Assessment of the differences in the physical, chemical and phytochemical properties of four strawberry cultivars using principal component analysisDunja Šamec, Marina Maretić, Ivana Lugarić, et al.Food Chemistry|October 17, 2015
Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)Roberto Lo Scalzo, Marta Fibiani, Gianluca Francese, et al.Food Chemistry|October 17, 2015
S-allyl-L-cysteine and isoliquiritigenin improve mitochondrial function in cellular models of oxidative and nitrosative stressIsabel Denzer, Gerald Münch, Monika Pischetsrieder, et al.Food Chemistry|October 17, 2015
Phenolics from strawberry cv. Falandi and their antioxidant and α-glucosidase inhibitory activitiesDan Yang, Haihui Xie, Yueming Jiang, et al.Food Chemistry|October 17, 2015
Polyoxomatelate functionalized tris(2,2-bipyridyl)dichlororuthenium(II) as the probe for electrochemiluminescence sensing of histamineDong An, Zhuqiu Chen, Jiachun Zheng, et al.Food Chemistry|October 17, 2015
The mechanism of sulforaphene degradation to different water contentsGuifang Tian, Yuan Li, Li Cheng, et al.Food Chemistry|October 17, 2015
Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptideMotoko Ohata, Saeko Uchida, Lanxi Zhou, et al.Food Chemistry|October 17, 2015
A highly-efficient imprinted magnetic nanoparticle for selective separation and detection of 17β-estradiol in milkRuixia Gao, Xihui Cui, Yi Hao, et al.Food Chemistry|October 17, 2015
Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)Susana Espin, Susana Gonzalez-Manzano, Verónica Taco, et al.Food Chemistry|October 17, 2015
Influence of gelatinization on the extraction of phenolic acids from wheat fractionsYingjian Lu, Devanand LuthriaPageof 3,767