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Food Chemistry|March 8, 2016
In vitro liberation of carotenoids from spinach and Asia salads after different domestic kitchen proceduresJane N Eriksen, Amy Y Luu, Lars O Dragsted, et al.
Food Chemistry|March 8, 2016
Identification of meat products by shotgun spectral matchingD Ohana, H Dalebout, R J Marissen, et al.
Food Chemistry|March 8, 2016
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spiritsDavide Slaghenaufi, Marie-Claire Perello, Stéphanie Marchand, et al.
Food Chemistry|March 8, 2016
Norsesquiterpenoids and triterpenoids from strawberry cv. FalandiDan Yang, Jian Liang, Haihui Xie, et al.
Food Chemistry|March 8, 2016
Ultra-sensitive biosensor based on genetically engineered acetylcholinesterase immobilized in poly (vinyl alcohol)/Fe-Ni alloy nanocomposite for phosmet detection in olive oilA Y El-Moghazy, E A Soliman, H Z Ibrahim, et al.
Food Chemistry|March 8, 2016
Isotopic and elemental characterisation of Slovenian apple juice according to geographical origin: Preliminary resultsKarmen Bizjak Bat, Klemen Eler, Darja Mazej, et al.
Food Chemistry|March 8, 2016
A label-free fluorescent aptasensor for selective and sensitive detection of streptomycin in milk and blood serumSeyed Mohammad Taghdisi, Noor Mohammad Danesh, Morteza Alinezhad Nameghi, et al.
Food Chemistry|March 8, 2016
Characterization of the nanoscale structure of milk fatPere Randy R Ramel, Fernanda Peyronel, Alejandro G Marangoni
Food Chemistry|March 8, 2016
Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditionsMaria Kyraleou, Yorgos Kotseridis, Stefanos Koundouras, et al.
Food Chemistry|March 8, 2016
Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbageEwa Ciska, Natalia Drabińska, Agnieszka Narwojsz, et al.
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