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Food Chemistry|January 4, 2020
A spectroscopic approach to detect and quantify phosmet residues in Oolong tea by surface-enhanced Raman scattering and silver nanoparticle substrateXi Chen, Danhong Wang, Jie Li, et al.
Food Chemistry|April 3, 2020
Simultaneous determination of organophosphorus residues on curry leaf, decontamination through household techniques and risk assessmentM Paramasivam
Food Chemistry|April 3, 2020
Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated macerationMaria Alessandra Paissoni, Susana Río Segade, Cipriano Carrero-Carralero, et al.
Food Chemistry|December 4, 2019
Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweetenersKübra Ertan, Meltem Türkyılmaz, Mehmet Özkan
Food Chemistry|September 20, 2020
Temperature and storage time increase provitamin A carotenoid concentrations and bioaccessibility in post-harvest carrotsFaiza Hammaz, Florence Charles, Rachel E Kopec, et al.
Food Chemistry|September 20, 2020
Effects of theaflavins on the structure and function of bovine lactoferrinMengyuan Wang, Jinhui Xu, Tinglu Han, et al.
Food Chemistry|September 20, 2020
Useful tissues in cabbage head for freshness evaluation with visible and near infrared spectroscopyShusaku Nakajima, Takuma Genkawa, Aiko Miyamoto, et al.
Food Chemistry|September 19, 2020
Production of a thermo-tolerant κ-carrageenase via a food-grade host and anti-oxidant activity of its enzymatic hydrolysateShangyong Li, Ningning He, Qi Han, et al.
Food Chemistry|September 19, 2020
Beneficial impact of exogenous arginine, cysteine and methionine on postharvest senescence of broccoliMuhammad Sohail, R B H Wills, M C Bowyer, et al.
Food Chemistry|September 14, 2020
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from BaijiuYouqiang Xu, Xiaocheng Wang, Xiao Liu, et al.
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