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Food Chemistry|February 28, 2016
Phenolic contents and bioactive potential of peach fruit extractsAbderrahmane Mokrani, Stéphanie Krisa, Stéphanie Cluzet, et al.Food Chemistry|February 28, 2016
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oilsFrancesco Caponio, Viviana Durante, Gabriella Varva, et al.Food Chemistry|February 28, 2016
Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopyYaxi Hu, Zhi Jie Pan, Wen Liao, et al.Food Chemistry|February 28, 2016
Structural confirmation of novel oligosaccharides isolated from sugar beet molassesTatsuya Abe, Hiroto Kikuchi, Tsutomu Aritsuka, et al.Food Chemistry|February 28, 2016
Influence of heat treatment on the structure and core IgE-binding epitopes of rAra h 2.02Qin Cai, Wen-Ju Zhang, Qing-Qing Zhu, et al.Food Chemistry|February 28, 2016
Delivery of dietary triglycerides to Caenorhabditis elegans using lipid nanoparticles: Nanoemulsion-based delivery systemsDaniel Colmenares, Quancai Sun, Peiyi Shen, et al.Food Chemistry|February 28, 2016
Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka honey: Part I--Honey systemsMegan N C Grainger, Merilyn Manley-Harris, Joseph R Lane, et al.Food Chemistry|March 8, 2016
Determination of D-glucaric acid and/or D-glucaro-1,4-lacton in different apple varieties through hydrophilic interaction chromatographyBaogang Xie, Yalan Liu, Huiqin Zou, et al.Food Chemistry|March 8, 2016
Identification of bitter compounds in whole wheat bread crumbQing Bin, Devin G PetersonFood Chemistry|March 8, 2016
Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMRBingrui Liu, Kenneth T Kongstad, Stefanie Wiese, et al.Pageof 3,769