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Food Chemistry|December 5, 2020
Electrochemical sensor for determination of butylated hydroxyanisole (BHA) in food products using poly O-cresolphthalein complexone coated multiwalledcarbon nanotubes electrodeJ Jayadevi Manoranjitham, S Sriman Narayanan
Food Chemistry|December 5, 2020
Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flourDongjie Chen, Wes Mosher, Justin Wiertzema, et al.
Food Chemistry|December 5, 2020
Vitamin D3 bioaccessibility: Influence of fatty acid chain length, salt concentration and l-α-phosphatidylcholine concentration on mixed micelle formation and delivery of vitamin D3Steven L Mulrooney, Graham J O'Neill, Dermot F Brougham, et al.
Food Chemistry|December 14, 2020
Preservation of Agaricus bisporus freshness with using innovative ethylene manipulating active packaging paperXiaoyu Ni, Jiahao Yu, Ping Shao, et al.
Food Chemistry|December 14, 2020
Interactions between gluten and water-unextractable arabinoxylan during the thermal treatmentXiaojing Si, Tingting Li, Yu Zhang, et al.
Food Chemistry|December 14, 2020
Composition and potential as a prebiotic functional food of a Giant Willow Aphid (Tuberolachnus salignus) honeydew honey produced in New ZealandRosemary M Swears, Merilyn Manley-Harris
Food Chemistry|December 14, 2020
Microencapsulated mulberry anthocyanins promote the in vitro-digestibility of whey proteins in glycated energy-ball modelsIbrahim Khalifa, Wei Zhu, Asad Nawaz, et al.
Food Chemistry|December 14, 2020
Dispersive solid-phase extraction using microporous metal-organic framework UiO-66: Improving the matrix compounds removal for assaying pesticide residues in organic and conventional vegetablesXuejin Mao, Weiming Xiao, Yiqun Wan, et al.
Food Chemistry|December 14, 2020
Improving wholegrain product quality by selecting lipid-stable wheat varietiesChun Yue Wei, Dan Zhu, Laura Nyström
Food Chemistry|December 14, 2020
Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauceYaqi Zhao, Xuan Zhao, Dongxiao Sun-Waterhouse, et al.
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