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Food Chemistry|September 26, 2022
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentrationXuelian Jing, Yongjian Cai, Tongxun Liu, et al.
Food Chemistry|September 26, 2022
Bioaccessibility and transformation of cadmium in different tissues of Zhikong scallops (Chlamys farreri) during in vitro gastrointestinal digestionYanfang Zhao, Jifa Wu, Xuming Kang, et al.
Food Chemistry|September 26, 2022
The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compoundsYunzhen Zhang, Yueqin Li, Xiaxia Ren, et al.
Food Chemistry|September 26, 2022
Preparation of shell-core fiber-encapsulated Lactobacillus rhamnosus 1.0320 using coaxial electrospinningCong Xu, Jiage Ma, Zhijing Liu, et al.
Food Chemistry|September 26, 2022
Screening and identification of tyrosinase inhibitors in edible plant materials by on-line UPLC-enzyme reactor coupled with UHPLC-FTMSXiao Fang, Lei Dai, Tian-Ming Ding, et al.
Food Chemistry|September 26, 2022
Effects of Polygonatum cyrtonema extracts on the antioxidant ability, physical and structure properties of carboxymethyl cellulose-xanthan gum-flaxseed gum active packaging filmsMeixia Zheng, Hailan Su, Rongfeng Xiao, et al.
Food Chemistry|September 26, 2022
Development of a Nafion-MWCNTs and in-situ generated Au nanopopcorns dual-amplification electrochemical aptasensor for ultrasensitive detection of OTAYujiao Hou, Nan Long, Qingbin Xu, et al.
Food Chemistry|March 16, 2021
Effects of exogenous methyl jasmonate on quality and preservation of postharvest fruits: A reviewSu-Yan Wang, Xin-Chi Shi, Feng-Quan Liu, et al.
Food Chemistry|March 16, 2021
The level of selected organochlorine compounds residues in popular edible mushrooms from north-eastern PolandMichalina Gałgowska, Renata Pietrzak-Fiećko
Food Chemistry|March 18, 2021
Detection of organophosphorus pesticides by nanogold/mercaptomethamidophos multi-residue electrochemical biosensorGuozheng Zhao, Binhua Zhou, Xiuwen Wang, et al.
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