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Food Chemistry|July 28, 2015
Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringencyJean-Claude Boulet, Corinne Trarieux, Jean-Marc Souquet, et al.
Food Chemistry|July 28, 2015
Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivarsMing Tian, Xiaoyun Xu, Yanlong Liu, et al.
Food Chemistry|July 28, 2015
Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapesMariusz Dziadas, Henryk H Jeleń
Food Chemistry|July 28, 2015
Magnetically separable polymer (Mag-MIP) for selective analysis of biotin in food samplesRosario Josefina Uzuriaga-Sánchez, Sabir Khan, Ademar Wong, et al.
Food Chemistry|July 28, 2015
In house validation from direct determination of 5-hydroxymethyl-2-furfural (HMF) in Brazilian corn and cane syrups samples by HPLC-UVJucimara K de Andrade, Emy Komatsu, Hélène Perreault, et al.
Food Chemistry|July 28, 2015
Microwave-assisted alkaline extraction of galactan-rich rhamnogalacturonan I from potato cell wall by-productNastaran Khodaei, Salwa Karboune, Valérie Orsat
Food Chemistry|July 28, 2015
Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oilAdeleh Mohammadi, Seid Mahdi Jafari, Afshin Faridi Esfanjani, et al.
Food Chemistry|July 28, 2015
Modelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties, and treatment timeGulsun Akdemir Evrendilek, Yahya Kemal Avsar, Fatih Evrendilek
Food Chemistry|July 28, 2015
Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generationSara Corral, Erich Leitner, Barbara Siegmund, et al.
Food Chemistry|July 28, 2015
Antioxidant and antimicrobial activities of commercial rice wine extracts of Taiwanese Allium fistulosumTsan-Chang Chang, Hung-Der Jang, Wang-De Lin, et al.
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