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Food Chemistry|February 13, 2016
Comparative study of muscle proteins in relation to the development of yake in three tropical tuna species yellowfin (Thunnus albacares), big eye (Thunnus obesus) and skipjack (Katsuwonus pelamis)Oihane Erdaide, Xabier Lekube, Ragnar L Olsen, et al.
Food Chemistry|February 13, 2016
Production of rosmarinic acid and salvianolic acid B from callus culture of Salvia miltiorrhiza with cytotoxicity towards acute lymphoblastic leukemia cellsChing-Fen Wu, Anastasia Karioti, Doris Rohr, et al.
Food Chemistry|February 13, 2016
Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypesAmit K Das, Vasudeva Singh
Food Chemistry|February 28, 2016
The influence of pruning and harvest timing on hop aroma, cone appearance, and yieldHiroo Matsui, Takako Inui, Kaneo Oka, et al.
Food Chemistry|February 28, 2016
Influence of heat pre-treatment on BSA tryptic hydrolysis and peptide releaseFátima Arrutia, Ángela Puente, Francisco A Riera, et al.
Food Chemistry|February 28, 2016
Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fractionAlessandra Masci, Andrea Coccia, Eugenio Lendaro, et al.
Food Chemistry|February 28, 2016
Antemortem stress regulates protein acetylation and glycolysis in postmortem muscleZhongwen Li, Xin Li, Zhenyu Wang, et al.
Food Chemistry|February 28, 2016
Hot-compressed water extraction of polysaccharides from soy hullsHua-Min Liu, Fei-Yun Wang, Yu-Lan Liu
Food Chemistry|February 28, 2016
Transformation of deoxynivalenol and its acetylated derivatives in Chinese steamed bread making, as affected by pH, yeast, and steaming timeLi Wu, Bujun Wang
Food Chemistry|February 28, 2016
Health benefits of the potato affected by domestic cooking: A reviewJinhu Tian, Jianchu Chen, Xingqian Ye, et al.
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