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Food Chemistry|July 28, 2015
Colorimetric and fluorescence quenching aptasensors for detection of streptomycin in blood serum and milk based on double-stranded DNA and gold nanoparticlesAhmad Sarreshtehdar Emrani, Noor Mohammad Danesh, Parirokh Lavaee, et al.
Food Chemistry|July 28, 2015
Iron binding to caseins in the presence of orthophosphateV A Mittal, A Ellis, A Ye, et al.
Food Chemistry|July 28, 2015
Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausagesFei Ma, Hao Qin, Kefu Shi, et al.
Food Chemistry|July 28, 2015
Speciation of As(III) and As(V) in fruit juices by dispersive liquid-liquid microextraction and hydride generation-atomic fluorescence spectrometryGuoxin Lai, Guoying Chen, Tuanwei Chen
Food Chemistry|July 28, 2015
Extraction optimization of pepsin-soluble collagen from eggshell membrane by response surface methodology (RSM)Reza Mohammadi, Mohammad Amin Mohammadifar, Amir Mohammad Mortazavian, et al.
Food Chemistry|July 28, 2015
Size measuring techniques as tool to monitor pea proteins intramolecular crosslinking by transglutaminase treatmentAttaf Djoullah, Ghali Krechiche, Florence Husson, et al.
Food Chemistry|July 28, 2015
Lactose- and cellobiose-derived branched trisaccharides and a sucrose-containing trisaccharide produced by acceptor reactions of Weissella confusa dextransucraseQiao Shi, Minna Juvonen, Yaxi Hou, et al.
Food Chemistry|July 28, 2015
Validation of an HPLC method for direct measurement of steviol equivalents in foodsUria Bartholomees, Tom Struyf, Olivier Lauwers, et al.
Food Chemistry|July 28, 2015
A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical productsH H Grundy, P Reece, M Buckley, et al.
Food Chemistry|July 28, 2015
Development of a mushroom powder Certified Reference Material for calcium, arsenic, cadmium and lead measurementsGina Chew, Lay Peng Sim, Sin Yee Ng, et al.
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