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Food Chemistry|January 14, 2018
A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical compositionAlmudena Marrufo-Curtido, Vanesa Carrascón, Mónica Bueno, et al.
Food Chemistry|January 14, 2018
Preparation and characterization of citral-loaded solid lipid nanoparticlesHuaixiang Tian, Zhuoyan Lu, Danfeng Li, et al.
Food Chemistry|January 14, 2018
Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin contentArnau Vidal, Sonia Marín, Vicente Sanchis, et al.
Food Chemistry|January 14, 2018
Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl estersJing Yan, Sergio B Oey, Stefan P J van Leeuwen, et al.
Food Chemistry|December 16, 2017
Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)Davinder P Singh, Joel Beloy, Jennifer K McInerney, et al.
Food Chemistry|December 16, 2017
Determination of biogenic amines in Bokbunja (Rubus coreanus Miq.) wines using a novel ultra-performance liquid chromatography coupled with quadrupole-time of flight mass spectrometryShaodong Jia, Yun Pyo Kang, Jeong Hill Park, et al.
Food Chemistry|December 16, 2017
Analysis of the tumoral cytotoxicity of green tea-infusions enriched with broccoliRaúl Domínguez-Perles, Diego A Moreno, Cristina García-Viguera
Food Chemistry|December 16, 2017
Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodiesYang Tang, Hong-Mei Li, Ya-Jie Tang
Food Chemistry|December 16, 2017
Azuki bean (Vigna angularis) extract inhibits the development of experimentally induced atopic dermatitis-like skin lesions in NC/Nga miceTherese Marie Collantes, Mun-Chual Rho, Hyoung-Jun Kwon, et al.
Food Chemistry|December 16, 2017
Physicochemical changes in surimi with salt substituteReza Tahergorabi, Jacek Jaczynski
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