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Food Chemistry|November 20, 2020
Immunological components and antioxidant activity in human milk processed by different high pressure-thermal treatments at low initial temperature and flash holding timesRosario Ramírez, María Garrido, Javier Rocha-Pimienta, et al.
Food Chemistry|November 20, 2020
Migration of photoinitiators, phthalates and plasticizers from paper and cardboard materials into different simulants and foodstuffsL Blanco-Zubiaguirre, I Zabaleta, A Prieto, et al.
Food Chemistry|November 21, 2020
Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B1 contamination and deterioration of nutritional qualitiesSomenath Das, Vipin Kumar Singh, Abhishek Kumar Dwivedy, et al.
Food Chemistry|November 22, 2020
Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristicsRaphael N Alolga, Richard Osae, Gloria Essilfie, et al.
Food Chemistry|November 22, 2020
Quantitative determination of mutton adulteration with single-copy nuclear genes by real-time PCRTingting Li, Jishi Wang, Zhiying Wang, et al.
Food Chemistry|November 22, 2020
Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggsEmerson Nolasco, Junsi Yang, Ozan Ciftci, et al.
Food Chemistry|November 22, 2020
Comparison of the contents of phenolic compounds including flavonoids and antioxidant activity of rice (Oryza sativa) and Chinese wild rice (Zizania latifolia)Xiuting Yu, Ting Yang, Qianqian Qi, et al.
Food Chemistry|November 5, 2020
Detection of galactooligosaccharides with high lactose interference in infant formula using a simple single epimer chromatographyMinjie Zhang, Lin Luo, Songbai Liu, et al.
Food Chemistry|November 6, 2020
Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathwayXiao Chen, Bruno Fedrizzi, Paul A Kilmartin, et al.
Food Chemistry|November 6, 2020
Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural propertiesIrene Muñoz-González, Claudia Ruiz-Capillas, Marina Salvador, et al.
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