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Food Chemistry|January 19, 2021
Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogensMarie-Louise Heymich, Ulrike Friedlein, Marius Trollmann, et al.
Food Chemistry|January 19, 2021
Rapid determination of seven synthetic dyes in casual snacks based on packed-fibers solid-phase extraction coupled with HPLC-DADQing Han, Ying Sun, Kangwei Shen, et al.
Food Chemistry|January 20, 2021
Functionalized silver nanoparticles as colorimetric probes for sensing tricyclazoleYen-Chang Su, Ai-Yu Lin, Cho-Chun Hu, et al.
Food Chemistry|January 21, 2021
Effect of incubation temperature on the binding capacity of flavor compounds to myosinYujia He, Changyu Zhou, Chunbao Li, et al.
Food Chemistry|January 21, 2021
Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barleyYi-Peng Bai, Hui-Ming Zhou, Ke-Rui Zhu, et al.
Food Chemistry|January 14, 2021
Molecular mechanism of lipid transformation in cold chain storage of Tan sheepWei Jia, Ruiting Li, Xixuan Wu, et al.
Food Chemistry|January 14, 2021
Inhibition of downy blight and enhancement of resistance in litchi fruit by postharvest application of melatoninZhengke Zhang, Tian Wang, Gangshuai Liu, et al.
Food Chemistry|January 15, 2021
Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization propertiesPingli Liu, Lihua Huang, Tongxun Liu, et al.
Food Chemistry|January 15, 2021
Characterization of herbal teas containing lime flowers - Tiliae flos by HPTLC method with chemometric analysisNatalia Melnyk, Karolina A Pawłowska, Maria Ziaja, et al.
Food Chemistry|January 16, 2021
An unattended HS-SPME-GC-MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emissionMun Yhung Jung, Da Eun Lee, Sun Hye Baek, et al.
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