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Food Chemistry|June 3, 2021
Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wineRanaweera K R Ranaweera, Adam M Gilmore, Dimitra L Capone, et al.
Food Chemistry|June 3, 2021
An enhanced open sandwich immunoassay by molecular evolution for noncompetitive detection of Alternaria mycotoxin tenuazonic acidYifan Liang, Yu Wang, Feng Wang, et al.
Food Chemistry|June 4, 2021
Open sandwich fluorescence-linked immunosorbent assay for detection of soy isoflavone glycosidesSeiichi Sakamoto, Hiroki Uchiyama, Gorawit Yusakul, et al.
Food Chemistry|June 4, 2021
The impact of thermal processing on the simulated infant gastrointestinal digestion, bactericidal and anti-inflammatory activity of bovine lactoferrin - An in vitro studyDavid A Goulding, Karine Vidal, Lionel Bovetto, et al.
Food Chemistry|June 4, 2021
Structural evaluation of cytochrome c by Raman spectroscopy and its relationship with apoptosis and protein degradation in postmortem bovine muscleJiaying Zhang, Wupeng Ge, Qunli Yu
Food Chemistry|June 4, 2021
Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foodsVahideh Sarabi-Aghdam, Mohammad Mousavi, Hamed Hamishehkar, et al.
Food Chemistry|June 4, 2021
Prebiotic potential and chemical characterization of the poly and oligosaccharides present in the mucilage of Opuntia ficus-indica and Opuntia joconostleJosé M Cruz-Rubio, Monika Mueller, Helmut Viernstein, et al.
Food Chemistry|June 4, 2021
Vitamin B12 quantification in human milk - Beyond current limitations using liquid chromatography and inductively coupled plasma - Mass spectrometryStéphane Dubascoux, Janique Richoz Payot, Paul Sylvain, et al.
Food Chemistry|June 6, 2021
Underutilized plants of the Cactaceae family: Nutritional aspects and technological applicationsFábio Fernandes de Araújo, David de Paulo Farias, Iramaia Angélica Neri-Numa, et al.
Food Chemistry|June 6, 2021
Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsionsMeng Li, Rui Yu, Runxiao Fu, et al.
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