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Food Chemistry|September 5, 2020
Influence of oxidation on heat shock protein 27 translocation, caspase-3 and calpain activities and myofibrils degradation in postmortem beef musclesZhenjiang Ding, Qichao Wei, Chunjiang Zhang, et al.
Food Chemistry|September 5, 2020
Regionality in Australian Pinot noir wines: A study on the use of NMR and ICP-MS on commercial winesGavin Duley, Laurence Dujourdy, Susanne Klein, et al.
Food Chemistry|September 5, 2020
Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitroJianfu Wu, Yan Jin, Min Zhang
Food Chemistry|September 8, 2020
Tyrosinase/caffeic acid cross-linking alleviated shrimp (Metapenaeus ensis) tropomyosin-induced allergic responses by modulating the Th1/Th2 immunobalanceIshfaq Ahmed, Hong Lin, Zhenxing Li, et al.
Food Chemistry|November 23, 2020
Physicochemical characterization and nano-emulsification of three species of pumpkin seed oils with focus on their physical stabilityMaria Isabel Ordoñez Lozada, Iriani Rodrigues Maldonade, Daniele Bobrowski Rodrigues, et al.
Food Chemistry|November 23, 2020
Preparation and characterization of pH-responsive microgel using arabinoxylan from wheat bran for BSA deliveryJuan Li, Zhenjie Lu, Zhengxing Chen, et al.
Food Chemistry|November 23, 2020
Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented beverageBilal Agirman, Luca Settanni, Huseyin Erten
Food Chemistry|November 23, 2020
Antioxidant and antibacterial compounds from feijoa leaf extracts obtained by pressurized liquid extraction and supercritical fluid extractionPedro Henrique Santos, Joana Costa Kammers, Ana Paula Silva, et al.
Food Chemistry|November 24, 2020
Action of phytosterols on thermally induced trans fatty acids in peanut oilQin Guo, Tian Li, Yang Qu, et al.
Food Chemistry|November 24, 2020
One-pot method based on deep eutectic solvent for extraction and conversion of polydatin to resveratrol from Polygonum cuspidatumBo Sun, Yun-Long Zheng, Sheng-Kuan Yang, et al.
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