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Food Chemistry|March 19, 2021
Simulated gastrointestinal digestion of camel and bovine casein hydrolysates: Identification and characterization of novel anti-diabetic bioactive peptidesPriti Mudgil, Hina Kamal, Bhanu Priya Kilari, et al.
Food Chemistry|January 25, 2021
Pseudovitamin B12 and factor S are the predominant corrinoid compounds in edible cricket productsNaho Okamoto, Fumi Nagao, Yukihiro Umebayashi, et al.
Food Chemistry|January 25, 2021
Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation techniqueQingqing Yang, Xiaofei Mei, Zhirong Wang, et al.
Food Chemistry|January 25, 2021
Improved in vitro bioavailability of a newly developed functionalized calcium carbonate salt as a food ingredient and its comparison with available commercial calcium saltsJuan Antonio Nieto, Laura Soriano-Romaní, Lidia Tomás-Cobos, et al.
Food Chemistry|January 25, 2021
Estimating the risks from phthalate esters and metal(loid)s in cultivated edible fungi from Jingmen, Central ChinaTingting Ma, Wenying Fan, Xia Pan, et al.
Food Chemistry|January 25, 2021
Geographical origin traceability and identification of refined sugar using UPLC-QTof-MS analysisShuocong Li, Xiwen Yu, Zhenpeng Zhen, et al.
Food Chemistry|January 27, 2021
Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithinMin Hyeock Lee, Tae-Eun Kim, Hae Won Jang, et al.
Food Chemistry|January 27, 2021
Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findingsAlexandra Katidi, Antonis Vlassopoulos, Maria Kapsokefalou
Food Chemistry|January 27, 2021
Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestionTiffany Antoine, Christèle Icard-Vernière, Giulia Scorrano, et al.
Food Chemistry|January 28, 2021
Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-fryingLukai Ma, Qiuxuan He, Yuanxin Qiu, et al.
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