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Food Chemistry|April 5, 2020
Calcium redistribution contributes to the hard-to-cook phenotype and increases PHA-L lectin thermal stability in common bean low phytic acid 1 mutant seedsEleonora Cominelli, Michela Galimberti, Paula Pongrac, et al.
Food Chemistry|April 5, 2020
Debittering of salmon (Salmo salar) frame protein hydrolysate using 2-butanol in combination with β-cyclodextrin: Impact on some physicochemical characteristics and antioxidant activitiesAvtar Singh, Anthony Temitope Idowu, Soottawat Benjakul, et al.
Food Chemistry|April 5, 2020
A modified data filtering strategy for targeted characterization of polymers in complex matrixes using drift tube ion mobility-mass spectrometry: Application to analysis of procyanidins in the grape seed extractsMeng-Ning Li, Hui-Ying Wang, Rui Wang, et al.
Food Chemistry|April 7, 2020
An innovative paper-based device for DNA extraction from processed meat productsBhagwan S Batule, Youngung Seok, Min-Gon Kim
Food Chemistry|January 24, 2020
Extracts from the edible insects Acheta domesticus and Tenebrio molitor with improved fatty acid profile due to ultrasound assisted or pressurized liquid extractionPaz Otero, Alba Gutierrez-Docio, Joaquin Navarro Del Hierro, et al.
Food Chemistry|January 24, 2020
Thermal treatment modified the physicochemical properties of recombinant oyster (Crassostrea gigas) ferritinHan Li, Xiaoyi Tan, Xiaoyu Xia, et al.
Food Chemistry|January 25, 2020
Aptameric biosensor for the sensitive detection of major shrimp allergen, tropomyosinRaja Chinnappan, Anas Abdel Rahamn, Razan AlZabn, et al.
Food Chemistry|January 25, 2020
Transcriptomics integrated with metabolomics reveals the effect of regulated deficit irrigation on anthocyanin biosynthesis in Cabernet Sauvignon grape berriesBohan Yang, Shuang He, Yuan Liu, et al.
Food Chemistry|January 26, 2020
Development of W1/O/W2 emulsion with gallic acid in the internal aqueous phaseCibéli Martins, Natasha Tiemi Fabri Higaki, Deise Prehs Montrucchio, et al.
Food Chemistry|January 26, 2020
Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackersMelina Dick, Christian Limberger, Roberta Cruz Silveira Thys, et al.
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