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Food Chemistry|February 10, 2020
A new approach of specific determination for 6-chlorobenzo[a]pyrene and 7-chlorobenzo[a]anthracene in six different oilsKai Yan, Shimin Wu, Guangyi Gong, et al.
Food Chemistry|February 10, 2020
Polydopamine nanospheres as high-affinity signal tag towards lateral flow immunoassay for sensitive furazolidone detectionSijie Liu, Leina Dou, Xiaolin Yao, et al.
Food Chemistry|February 12, 2020
Additional salt bridges improve the thermostability of 1,4-α-glucan branching enzymeXiaofeng Ban, Jing Wu, Bhalerao Kaustubh, et al.
Food Chemistry|February 12, 2020
Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jamsBerit Karoline Martinsen, Kjersti Aaby, Grete Skrede
Food Chemistry|February 12, 2020
Sulforaphane and its antioxidative effects in broccoli seeds and sprouts of different cultivarsXingang Lv, Guanli Meng, Weina Li, et al.
Food Chemistry|February 12, 2020
Antibody-biotin-streptavidin-horseradish peroxidase (HRP) sensor for rapid and ultra-sensitive detection of fumonisinsHualin Yang, Qi Zhang, Xiaolei Liu, et al.
Food Chemistry|February 12, 2020
ExoIII and TdT dependent isothermal amplification (ETDA) colorimetric biosensor for ultra-sensitive detection of Hg2XiangYang Li, ZaiHui Du, Shenghao Lin, et al.
Food Chemistry|February 12, 2020
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-productsLongteng Zhang, Qian Li, Hui Hong, et al.
Food Chemistry|February 13, 2020
Chemical hydrolysis of oleuropein affected by the type of organic acidConcepción Romero, Pedro García, Manuel Brenes
Food Chemistry|November 9, 2019
Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varietiesIvan Luzardo-Ocampo, Aurea K Ramírez-Jiménez, Ángel H Cabrera-Ramírez, et al.
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