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Food Chemistry|February 8, 2020
Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flourMehmet Turan Ayseli, Mustafa Tahsin Yilmaz, Nur Cebi, et al.
Food Chemistry|January 9, 2020
Simultaneous quantification of polyphenols, glycoalkaloids and saponins in African nightshade leaves using ultra-high performance liquid chromatography tandem mass spectrometry with acid assisted hydrolysis and multivariate analysisBo Yuan, Fekadu F Dinssa, James E Simon, et al.
Food Chemistry|January 9, 2020
Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formationJinyu Chen, Yunxia Ren, Kunsheng Zhang, et al.
Food Chemistry|January 11, 2020
Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gelsWenjie Wang, Mingyue Shen, Lian Jiang, et al.
Food Chemistry|March 6, 2020
Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoesLuana Bontempo, Katryna A van Leeuwen, Mauro Paolini, et al.
Food Chemistry|March 9, 2020
Deterioration mechanisms of high-moisture wheat-based food - A review from physicochemical, structural, and molecular perspectivesMeng Ma, Qing-Jie Sun, Man Li, et al.
Food Chemistry|March 11, 2020
Development of a direct and visual isothermal method for meat adulteration detection in low resource settingsChunyu Yan, Xiudan Wang, Xiaoli Zhao, et al.
Food Chemistry|March 11, 2020
The exploitation of cornelian cherry (Cornus mas L.) cultivars and genotypes from Montenegro as a source of natural bioactive compoundsAnđela Martinović, Ivana Cavoski
Food Chemistry|March 11, 2020
Conformational alteration and the glycated sites in ovalbumin during vacuum freeze-drying induced glycation: A study using conventional spectrometry and liquid chromatography-high resolution mass spectrometryHui Wang, Qing Sun, Jin-Ming Tan, et al.
Food Chemistry|March 11, 2020
Production of O-desmethylangolensin, tetrahydrodaidzein, 6'-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strainsÁngela Peirotén, Pilar Gaya, Inmaculada Álvarez, et al.
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