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Food Chemistry|January 14, 2018
Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibilityIsabella D'Antuono, Angelica Bruno, Vito Linsalata, et al.Food Chemistry|January 14, 2018
Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programsMaría Teresa Ariza, Patricia Reboredo-Rodríguez, Lucía Cervantes, et al.Food Chemistry|January 14, 2018
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage timeHugo L A Silva, Celso F Balthazar, Erick A Esmerino, et al.Food Chemistry|January 14, 2018
Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sourcesDavid Santiago-Ramos, Juan de Dios Figueroa-Cárdenas, José Juan Véles-MedinaFood Chemistry|January 14, 2018
pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbancesSara Bautista-Expósito, Elena Peñas, José Manuel Silván, et al.Food Chemistry|January 14, 2018
Enzymatic preparation of "functional oil" rich in feruloylated structured lipids with solvent-free ultrasound pretreatmentHaiping Zhang, Mingming Zheng, Jie Shi, et al.Food Chemistry|January 14, 2018
Production of three types of krill oils from krill meal by a three-step solvent extraction procedureDan Xie, Hongyan Mu, Tianpei Tang, et al.Food Chemistry|January 14, 2018
Meat species identification using DNA-luminol interaction and their slow diffusion onto the biochip surfaceNura Fazira Noor Azam, Sharmili Roy, Syazana Abdullah Lim, et al.Food Chemistry|January 14, 2018
Active compounds, antioxidant activity and α-glucosidase inhibitory activity of different varieties of Chaenomeles fruitsJing Miao, Xia Li, Chengcheng Zhao, et al.Food Chemistry|January 14, 2018
Preparation of gentiooligosaccharides using Trichoderma viride β-glucosidaseFei Wang, Jing Wu, Sheng ChenPageof 3,769