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Food Chemistry|February 3, 2020
Effect of wooden breast on postmortem changes in chicken meatYasuhiro Hasegawa, Takayuki Hara, Takeshi Kawasaki, et al.
Food Chemistry|February 5, 2020
Relationship among the minor constituents, antibacterial activity and geographical origin of honey: A multifactor perspectiveGonzalo Cebrero, Oscar Sanhueza, Matías Pezoa, et al.
Food Chemistry|February 5, 2020
Cellulose nanofibers coated with silver nanoparticles as a flexible nanocomposite for measurement of flusilazole residues in Oolong tea by surface-enhanced Raman spectroscopyXi Chen, Hetong Lin, Taotao Xu, et al.
Food Chemistry|February 5, 2020
A self-assembled electrochemical immunosensor for ultra-sensitive detection of ochratoxin A in medicinal and edible maltChaonan Sun, Xiaofang Liao, Pinxuan Huang, et al.
Food Chemistry|February 28, 2020
Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualitiesZheng Huang, Jing Jing Wang, Yu Chen, et al.
Food Chemistry|March 1, 2020
Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbuminGiovanni Barone, Cian Moloney, Jonathan O'Regan, et al.
Food Chemistry|March 3, 2020
FRCD: A comprehensive food risk component database with molecular scaffold, chemical diversity, toxicity, and biodegradability analysisDachuan Zhang, Linlin Gong, Shaozhen Ding, et al.
Food Chemistry|March 2, 2020
Multi-target optimization of solid phase microextraction to analyse key flavour compounds in wort and beerAna C Vieira, Ana C Pereira, José C Marques, et al.
Food Chemistry|March 2, 2020
Analysis of phthalate plasticizer migration from PVDC packaging materials to food simulants using molecular dynamics simulations and artificial neural networkXiujuan Wang, Meng Song, Suting Liu, et al.
Food Chemistry|April 5, 2020
Synthesis and characterization of a novel rice bran protein-cerium complex for the removal of organophosphorus pesticide residues from wastewaterXiao Zhigang, Wang Lishuang, Zhang Yirui, et al.
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