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Food Chemistry|December 3, 2014
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?Martina Foschia, Donatella Peressini, Alessandro Sensidoni, et al.Food Chemistry|December 3, 2014
Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysisHasan Murat Velioğlu, Havva Tümay Temiz, Ismail Hakki BoyaciFood Chemistry|December 3, 2014
Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate)Yuhua Chang, Lynne McLandsborough, David Julian McClementsFood Chemistry|December 3, 2014
High-quality Italian rice cultivars: chemical indices of ageing and aroma qualityAlessandra Griglione, Erica Liberto, Chiara Cordero, et al.Food Chemistry|December 3, 2014
Practical method for the confirmation of authentic flours of different types of cereals and pseudocerealsMarijana M Ačanski, Djura N Vujić, Djordje B PsodorovFood Chemistry|December 3, 2014
Effect of lime concentration on gelatinized maize starch dispersions propertiesC Lobato-Calleros, C Hernandez-Jaimes, G Chavez-Esquivel, et al.Food Chemistry|December 3, 2014
Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beefLiyun Ye, Hengjian Wang, Susan E Duncan, et al.Food Chemistry|December 3, 2014
Antihypertensive effect of the bovine casein-derived peptide Met-Lys-ProAkio Yamada, Takuma Sakurai, Daisuke Ochi, et al.Food Chemistry|December 3, 2014
Effect of water content on the acid-base equilibrium of cyanidin-3-glucosideIsabel B Coutinho, Adilson Freitas, António L Maçanita, et al.Food Chemistry|December 3, 2014
Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivarsTonna A Anyasi, Afam I O Jideani, Godwin R A MchauPageof 3,769