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Food Chemistry|February 17, 2020
Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heatingHaleh Harati, Frank Bekes, Kate Howell, et al.
Food Chemistry|February 18, 2020
Quantitative analyses of the umami characteristics of disodium succinate in aqueous solutionJie Ma, Yanping Chen, Yiwen Zhu, et al.
Food Chemistry|February 18, 2020
Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/SpirulinaLukas Böcker, Tom Hostettler, Michael Diener, et al.
Food Chemistry|February 20, 2020
A highly selective chromogenic probe for the detection of nitrite in food samplesYinyin Chen, Chenxi Zhao, Guizhou Yue, et al.
Food Chemistry|February 25, 2020
Silver nanosol SERS quantitative analysis of ultratrace biotin coupled N-doped carbon dots catalytic amplification with affinity reactionLibing Wang, Chongning Li, Yanghe Luo, et al.
Food Chemistry|February 26, 2020
Impact of thermal pretreatment on crystallization of Thompson raisinsLorena Alvarez, Paulina Urrutia, Araceli Olivares, et al.
Food Chemistry|February 26, 2020
Variation in secondary metabolites in a unique set of tomato accessions collected in TurkeySena Bakir, Esra Capanoglu, Robert D Hall, et al.
Food Chemistry|February 29, 2020
Preparation of dummy molecularly imprinted polymers based on dextran-modified magnetic nanoparticles Fe3O4 for the selective detection of acrylamide in potato chipsCan Zhang, Xiaoman Shi, Fangfang Yu, et al.
Food Chemistry|February 29, 2020
Sensitive and selective nitrite assay based on fluorescent gold nanoclusters and Fe2+/Fe3+ redox reactionHao-Hua Deng, Kai-Yuan Huang, Meng-Jun Zhang, et al.
Food Chemistry|February 9, 2020
Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate qualityCarlos A R Salamanca-Neto, Gustavo G Marcheafave, Jessica Scremin, et al.
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