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Food Chemistry|November 6, 2020
Encapsulation of broccoli extract by electrospraying: Influence of in vitro simulated digestion on phenolic and glucosinolate contents, and on antioxidant and antihyperglycemic activitiesMarjana Radünz, Taiane Mota Camargo, Helen Cristina Dos Santos Hackbart, et al.
Food Chemistry|November 6, 2020
Role of green tea nanoparticles in process of tea cream formation - A new perspectiveCheng Guo, Yijie Chen, Jing Li, et al.
Food Chemistry|November 6, 2020
Assessing mineral profiles for rice flour fraud detection by principal component analysis based data fusionMichael Pérez-Rodríguez, Pamela Maia Dirchwolf, Zenaida Rodríguez-Negrín, et al.
Food Chemistry|November 6, 2020
Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodologyImène Ammar, Houda Gharsallah, Abir Ben Brahim, et al.
Food Chemistry|November 7, 2020
Free fatty acids responsible for characteristic aroma in various sauced-ducksChenlan Xia, Yuxin He, Shuang Cheng, et al.
Food Chemistry|November 7, 2020
Pesticide multi-residues in Dendrobium officinale Kimura et Migo: Method validation, residue levels and dietary exposure risk assessmentZhenlan Xu, Lingxiangyu Li, Yi Xu, et al.
Food Chemistry|November 7, 2020
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteinsLi Tian, Yang Kejing, Shulin Zhang, et al.
Food Chemistry|November 7, 2020
Investigating the migration of pyrethroid residues between mung bean sprouts and growth mediaWanwisa Wongmaneepratip, Hongshun Yang
Food Chemistry|November 7, 2020
Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis techniqueOswaldo Hernandez-Hernandez, Gema Pereira-Caro, Gina Borges, et al.
Food Chemistry|November 7, 2020
Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanismSamar Daoud, Elias Bou-Maroun, Gustav Waschatko, et al.
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