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Food Chemistry|February 21, 2020
Policosanol profiles and adenosine 5'-monophosphate-activated protein kinase (AMPK) activation potential of Korean wheat seedling extracts according to cultivar and growth timeJi-Eun Ra, So-Yeun Woo, Kwang-Sik Lee, et al.
Food Chemistry|February 21, 2020
Fast-dissolving antioxidant curcumin/cyclodextrin inclusion complex electrospun nanofibrous websAsli Celebioglu, Tamer Uyar
Food Chemistry|February 23, 2020
Influence of low O2 and high CO2 environment on changes in metabolite concentrations in harvested vegetable soybeansYoshio Makino, Atsushi Nishizaka, Masatoshi Yoshimura, et al.
Food Chemistry|February 23, 2020
In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolizationFuliang Han, Hélder Oliveira, Natércia F Brás, et al.
Food Chemistry|February 23, 2020
Quantitative NIR determination of isoflavone and saponin content of ground soybeansMark A Berhow, Mukti Singh, Michael J Bowman, et al.
Food Chemistry|February 23, 2020
Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperaturesHong-Sik Hwang, James C Ball, Kenneth M Doll, et al.
Food Chemistry|February 23, 2020
Resveratrol-loaded core-shell nanostructured delivery systems: Cyclodextrin-based metal-organic nanocapsules prepared by ionic gelationChao Qiu, David Julian McClements, Zhengyu Jin, et al.
Food Chemistry|February 24, 2020
Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goatHanh T H Nguyen, Jessica L Gathercole, Li Day, et al.
Food Chemistry|January 20, 2020
Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicalsMinwei Xu, Zhao Jin, Zixuan Gu, et al.
Food Chemistry|January 20, 2020
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogelsSonia Calligaris, Marilisa Alongi, Paolo Lucci, et al.
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