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Food Chemistry|February 3, 2016
Chemical composition and nutritional evaluation of the seeds of Acacia tortilis (Forssk.) Hayne ssp. raddianaHassan E Embaby, Ahmed M Rayan
Food Chemistry|February 3, 2016
Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activityZipei Zhang, Ruojie Zhang, Long Chen, et al.
Food Chemistry|February 3, 2016
An iodine supplementation of tomato fruits coated with an edible film of the iodide-doped chitosanNunticha Limchoowong, Phitchan Sricharoen, Suchila Techawongstien, et al.
Food Chemistry|February 3, 2016
In-depth glycoproteomic characterisation of grape berry vacuolar invertase using a combination of mass spectrometry-based approachesAgnès Hovasse, Tchilabalo Dilezitoko Alayi, Alain Van Dorsselaer, et al.
Food Chemistry|February 3, 2016
Method development for the determination of calcium, copper, magnesium, manganese, iron, potassium, phosphorus and zinc in different types of breads by microwave induced plasma-atomic emission spectrometryNil Ozbek, Suleyman Akman
Food Chemistry|February 3, 2016
Determination of synthetic phenolic antioxidants in edible oils using microvial insert large volume injection gas-chromatographyJuan Ignacio Cacho, Natalia Campillo, Pilar Viñas, et al.
Food Chemistry|February 3, 2016
Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)Ralf M Schweiggert, Ester Vargas, Jürgen Conrad, et al.
Food Chemistry|February 3, 2016
Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate additionJun-Hua Shao, Ya-Min Deng, Na Jia, et al.
Food Chemistry|February 3, 2016
In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers' infusions and decoctions: A comparison with green tea (Camellia sinensis)Maria João Rodrigues, Vanessa Neves, Alice Martins, et al.
Food Chemistry|February 13, 2016
Enhancement of colour stability of anthocyanins in model beverages by gum arabic additionCheryl Chung, Thananunt Rojanasasithara, William Mutilangi, et al.
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