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Food Chemistry|December 22, 2020
Multi-target detection of egg-white and pig gelatin fining agents in Nebbiolo-based aged red wine by means of nanoHPLC-HRMSFederica Dal Bello, Cristina Lamberti, Marzia Giribaldi, et al.
Food Chemistry|January 1, 2021
Nutlets of Tilia cordata Mill. and Tilia platyphyllos Scop. - Source of bioactive compoundsAleksander Siger, Wojciech Antkowiak, Krzysztof Dwiecki, et al.
Food Chemistry|January 1, 2021
Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsionXuemei Zhu, Qi Wang, Youbin Leng, et al.
Food Chemistry|December 19, 2020
Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypesShirley L Sampaio, João C M Barreira, Ângela Fernandes, et al.
Food Chemistry|December 20, 2020
New ent-kaurane diterpenes from the roasted arabica coffee beans and molecular docking to α-glucosidaseGuiLin Hu, XingRong Peng, Ding Dong, et al.
Food Chemistry|October 22, 2020
Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestionSelina Brighina, Carlos Poveda Turrado, Cristina Restuccia, et al.
Food Chemistry|October 23, 2020
Ultrasound assisted extraction of bioactive compounds from BRS Violet grape pomace followed by alginate-Ca2+ encapsulationEdilson Bruno Romanini, Leticia Misturini Rodrigues, Aline Finger, et al.
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