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Food Chemistry|July 28, 2015
Prosopis alba exudate gum as excipient for improving fish oil stability in alginate-chitosan beadsFranco Emanuel Vasile, Ana María Romero, María Alicia Judis, et al.
Food Chemistry|July 28, 2015
Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE databaseJean L J M Scheijen, Egbert Clevers, Lian Engelen, et al.
Food Chemistry|December 23, 2014
Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibilityKaleab Baye, Jean-Pierre Guyot, Christèle Icard-Vernière, et al.
Food Chemistry|December 23, 2014
Validation and comparison of two commercial ELISA kits and three in-house developed real-time PCR assays for the detection of potentially allergenic mustard in foodMonika Palle-Reisch, Rupert Hochegger, Stepan Štumr, et al.
Food Chemistry|December 23, 2014
Characterisation of corn starch-based films reinforced with taro starch nanoparticlesLei Dai, Chao Qiu, Liu Xiong, et al.
Food Chemistry|December 23, 2014
Lipid-derived aldehyde degradation under thermal conditionsRosario Zamora, José L Navarro, Isabel Aguilar, et al.
Food Chemistry|December 23, 2014
DNA degradation in genetically modified rice with Cry1Ab by food processing methods: implications for the quantification of genetically modified organismsFuguo Xing, Wei Zhang, Jonathan Nimal Selvaraj, et al.
Food Chemistry|December 23, 2014
Monitoring the physicochemical degradation of coconut water using ESI-FT-ICR MSHelber B Costa, Lindamara M Souza, Letícia C Soprani, et al.
Food Chemistry|December 23, 2014
Contribution of SO2 to antioxidant potential of white wineHelena Abramovič, Tatjana Košmerl, Nataša Poklar Ulrih, et al.
Food Chemistry|December 23, 2014
Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch contentKevser Kahraman, Hamit Koksel, Perry K W Ng
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