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Food Chemistry|March 8, 2016
Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impactReena Grittle Pinhero, Renuka Nilmini Waduge, Qiang Liu, et al.Food Chemistry|March 8, 2016
Development of a fast DNA extraction method for sea food and marine species identificationMarcello Tagliavia, Aldo Nicosia, Monica Salamone, et al.Food Chemistry|March 8, 2016
Evaluation on oxidative stability of walnut beverage emulsionsShuang Liu, Fuguo Liu, Yanhui Xue, et al.Food Chemistry|March 8, 2016
Changes in antioxidant and antiinflammatory activity of black bean (Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestionLidia López-Barrios, Marilena Antunes-Ricardo, Janet A Gutiérrez-UribeFood Chemistry|March 8, 2016
Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into liqueurMateja Senica, Franci Stampar, Robert Veberic, et al.Food Chemistry|March 8, 2016
Chemical composition and antioxidant capacity of different anatomical parts of pear (Pyrus communis L.)Joanna Kolniak-OstekFood Chemistry|March 8, 2016
Effect of methyl jasmonate application to grapevine leaves on grape amino acid contentTeresa Garde-Cerdán, Javier Portu, Rosa López, et al.Food Chemistry|August 11, 2015
Simple and rapid determination of free fatty acids in brown rice by FTIR spectroscopy in conjunction with a second-derivative treatmentTakuma Genkawa, Tofael Ahamed, Ryozo Noguchi, et al.Food Chemistry|August 11, 2015
Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stabilityAlessandra Cristina Pedro, Daniel Granato, Neiva Deliberali RossoFood Chemistry|August 11, 2015
Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivarsAbeera Moin, Tahira Mohsin Ali, Abid HasnainPageof 3,769