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Food Chemistry|November 9, 2019
Formation, characterization, and potential food application of rice bran wax oleogels: Expeller-pressed corn germ oil versus refined corn oilMuxin Zhao, Yang Lan, Leqi Cui, et al.
Food Chemistry|November 9, 2019
Identification of synthetic dyes magenta III (new fuchsin) and rhodamine B as common adulterants in commercial saffronVaradharajan Bhooma, Krishnan Nagasathiya, Mariappanadar Vairamani, et al.
Food Chemistry|November 9, 2019
Identification of acacia honey treated with macroporous adsorption resins using HPLC-ECD and chemometricsQian Wang, Haoan Zhao, Xiaofeng Xue, et al.
Food Chemistry|November 9, 2019
Study on the molecular interactions of hydroxylated polycyclic aromatic hydrocarbons with catalase using multi-spectral methods combined with molecular dockingJing Zhang, Linfeng Chen, Yaxian Zhu, et al.
Food Chemistry|November 10, 2019
Rapid electroanalytical procedure for sesamol determination in real samplesKamila Morawska, Natalia Festinger, Grażyna Chwatko, et al.
Food Chemistry|November 10, 2019
Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive propertiesBianca R Albuquerque, Carla Pereira, Ricardo C Calhelha, et al.
Food Chemistry|November 10, 2019
Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodologyMilad Hadidi, Albert Ibarz, Jordi Pagan
Food Chemistry|November 10, 2019
Investigation of lipoic acid - 4-methoxybenzyl alcohol reaction and evaluation of its analytical usefulnessMonika Turkowicz, Izabella Jastrzebska, Marta Hryniewicka, et al.
Food Chemistry|February 5, 2020
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypesGinevra Bucalossi, Giovanna Fia, Caterina Dinnella, et al.
Food Chemistry|February 7, 2020
Measuring quantitative proteomic distance between Spanish beef breedsR Rodríguez-Vázquez, A Mato, M López-Pedrouso, et al.
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