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Food Chemistry|August 31, 2020
Physico-chemical, sensorial and nutritional quality during the harvest season of 'Tango' mandarins grafted onto Carrizo Citrange and Forner-Alcaide no. 5Julia Morales, Alejandra Salvador, Cristina Besada, et al.
Food Chemistry|August 31, 2020
Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying - A reviewSílvia Castro Coelho, Berta Nogueiro Estevinho, Fernando Rocha
Food Chemistry|August 31, 2020
Determination of melamine in milk based on β-cyclodextrin modified carbon nanoparticles via host-guest recognitionXiufen Liao, Congjin Chen, Panpan Shi, et al.
Food Chemistry|September 1, 2020
Ionome signatures discriminates the geographical origin of jackfruits (Artocarpus heterophyllus Lam.)Nadia Debbarma, Subramanian Manivannan, Venkata Ramana Muddarsu, et al.
Food Chemistry|September 1, 2020
Electrochemical label free sensing of human IgG - Protein A interactionKarutha Pandian Divya, Venkataraman Dharuman
Food Chemistry|September 1, 2020
Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climateAneta Wojdyło, Justyna Samoticha, Joanna Chmielewska
Food Chemistry|September 1, 2020
Spotlight on release mechanisms of volatile thiols in beveragesHugo Bonnaffoux, Aurélie Roland, Rémi Schneider, et al.
Food Chemistry|October 2, 2020
Polyphenols of cambuci (Campomanesia phaea (O. Berg.)) fruit ameliorate insulin resistance and hepatic steatosis in obese miceCarlos M Donado-Pestana, Érika V M Pessoa, Larissa Rodrigues, et al.
Food Chemistry|December 15, 2020
Evaluation of nutrient profile, biochemical composition and anti-gastric ulcer potentialities of khambir, a leavened flat breadPapan K Hor, Kuntal Ghosh, Suman K Halder, et al.
Food Chemistry|December 15, 2020
Development of an enzymatic encapsulation process for a cycloamylose inclusion complex with resveratrolHyun-Mo Jeong, Yeontaek Lee, Yu-Jeong Shin, et al.
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