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Food Chemistry|November 12, 2020
Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestionDian Widya Ningtyas, Subrota Hati, Sangeeta Prakash
Food Chemistry|November 13, 2020
In-silico screening of database for finding potential sweet molecules: A combined data and structure based modeling approachAnukrati Goel, Kishore Gajula, Rakesh Gupta, et al.
Food Chemistry|September 2, 2020
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin finingNatka Ćurko, Karin Kovačević Ganić, Marina Tomašević, et al.
Food Chemistry|September 2, 2020
Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profilesTsun-Thai Chai, Jianbo Xiao, Sharmila Mohana Dass, et al.
Food Chemistry|September 2, 2020
Characterization of nutritionally important lipophilic constituents from brown kelp Ecklonia radiata (C. Ag.) J. AgardhRamesh Kumar Saini, Mohamad Fawzi Mahomoodally, Nabeelah Bibi Sadeer, et al.
Food Chemistry|September 4, 2020
The difference of origin and extraction method significantly affects the intrinsic quality of licorice: A new method for quality evaluation of homologous materials of medicine and foodCan Peng, Yulong Zhu, Fulong Yan, et al.
Food Chemistry|September 5, 2020
The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallateYuanqi Lv, Xianchao Feng, Yujing Wang, et al.
Food Chemistry|September 5, 2020
High stability of bilayer nano-emulsions fabricated by Tween 20 and specific interfacial peptidesQiyue Zhao, Chao Wu, Cuiping Yu, et al.
Food Chemistry|September 5, 2020
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release propertiesRan Meng, Zhengzong Wu, Qiu-Tao Xie, et al.
Food Chemistry|September 5, 2020
Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflowerMarla Silvia Diamante, Cristine Vanz Borges, Igor Otavio Minatel, et al.
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