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Food Chemistry|November 3, 2021
Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A reviewJingjing Luo, Jingxuan Ke, Xiaoyan Hou, et al.
Food Chemistry|November 3, 2021
The effects of ultrasonication on the phytochemicals, antioxidant, and polyphenol oxidase and peroxidase activities in coffee leavesDayi Ji, Qiang Wang, Tingting Lu, et al.
Food Chemistry|November 3, 2021
Effects of ultrasound and gamma irradiation on quality maintenance of fresh Lentinula edodes during cold storageDefang Shi, Chaomin Yin, Xiuzhi Fan, et al.
Food Chemistry|November 3, 2021
On-line coupling of supercritical fluid extraction with enantioselective supercritical fluid chromatography-triple quadrupole mass spectrometry for the determination of chiral pesticides in hemp seeds: A proof-of-principle studyMariosimone Zoccali, Marina Russo, Maria Rita Testa Camillo, et al.
Food Chemistry|November 3, 2021
Temporal variations in the nutrient content of Norwegian farmed Atlantic salmon (Salmo salar), 2005-2020Amalie Moxness Reksten, Quang Tri Ho, Ole Jakob Nøstbakken, et al.
Food Chemistry|November 3, 2021
QuEChERS sample pre-processing with UPLC-MS/MS: A method for detecting 19 quinolone-based veterinary drugs in goat's milkSiou Bang Ye, Ying Huang, Ding-Yan Lin
Food Chemistry|November 3, 2021
Soybean processing wastes and their potential in the generation of high value added productsJosiane Márcia Maria Canaan, Giovana Sant'Ana Pegorin Brasil, Natan Roberto de Barros, et al.
Food Chemistry|July 30, 2019
Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest periodPierfrancesco Deiana, Mario Santona, Sandro Dettori, et al.
Food Chemistry|July 30, 2019
Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starchGuantian Li, Xu Xu, Fan Zhu
Food Chemistry|July 28, 2019
Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugatesWu-Dan Cai, Jie Zhu, Li-Xia Wu, et al.
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