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Food Chemistry|January 28, 2020
Differentiation of fresh and thawed Atlantic salmon using NMR metabolomicsElena Shumilina, Ida Aksland Møller, Alexander Dikiy
Food Chemistry|October 31, 2020
Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakesE C Garvey, M G O'Sullivan, J P Kerry, et al.
Food Chemistry|October 31, 2020
Digestion of micellar casein in duodenum cannulated pigs. Correlation between in vitro simulated gastric digestion and in vivo dataB Miralles, J Sanchón, L Sánchez-Rivera, et al.
Food Chemistry|October 31, 2020
Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphologyYishun Yao, Yanan Sun, Baozhong Cui, et al.
Food Chemistry|November 1, 2020
Discrimination of honey and syrup-based adulteration by mineral element chemometrics profilingTao Liu, Kang Ming, Wei Wang, et al.
Food Chemistry|November 2, 2020
Tomato and lycopene and multiple health outcomes: Umbrella reviewNi Li, Xiaoting Wu, Wen Zhuang, et al.
Food Chemistry|November 2, 2020
Effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extractWeiyi He, Kan He, Fan Sun, et al.
Food Chemistry|November 2, 2020
Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography-mass spectrometry metabolomicsXinyue Li, Mizuki Tsuta, Fumiyo Hayakawa, et al.
Food Chemistry|December 9, 2020
Chokeberry anthocyanins and their metabolites ability to cross the blood-cerebrospinal fluid barrierNatalia Płatosz, Natalia Bączek, Joanna Topolska, et al.
Food Chemistry|December 10, 2020
Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flourZixuan Gu, Haiyang Jiang, Fengchao Zha, et al.
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