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Food Chemistry|January 12, 2015
Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysisXuan Li, Humaira Wasila, Linwei Liu, et al.
Food Chemistry|January 12, 2015
Simultaneous detection of multi-allergens in an incurred food matrix using ELISA, multiplex flow cytometry and liquid chromatography mass spectrometry (LC-MS)Ahmed Gomaa, Joyce Boye
Food Chemistry|January 12, 2015
Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: interactions with grazing intake and pasture typeS Stergiadis, A Bieber, E Franceschin, et al.
Food Chemistry|December 30, 2014
Determination of the flavonoid components of cashew apple (Anacardium occidentale) by LC-DAD-ESI/MSEdy Sousa de Brito, Manuela Cristina Pessanha de Araújo, Long-Ze Lin, et al.
Food Chemistry|December 4, 2014
Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)Luca Rolle, Fabrizio Torchio, Simone Giacosa, et al.
Food Chemistry|December 4, 2014
The impact of environmental factors on molecular and stable isotope compositions of n-alkanes in Mediterranean extra virgin olive oilsAlina Mihailova, Dimitri Abbado, Simon D Kelly, et al.
Food Chemistry|December 4, 2014
Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oilsS Laroussi-Mezghani, P Vanloot, J Molinet, et al.
Food Chemistry|December 4, 2014
Unusual linear polysaccharides: (1→5)-α-L-arabinan, (1→3)-(1→4)-α-D-glucan and (1→4)-β-D-xylan from pulp of buriti (Mauritia flexuosa), an edible palm fruit from the Amazon regionLucimara M C Cordeiro, Carolina Pierobom de Almeida, Marcello Iacomini
Food Chemistry|December 4, 2014
Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticalsFatoumata Diarrassouba, Gabriel Remondetto, Ghislain Garrait, et al.
Food Chemistry|December 4, 2014
Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion sourceLukas Vaclavik, Edoardo Capuano, Vural Gökmen, et al.
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