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Food Chemistry|March 23, 2021
Lipidomics phenotyping of clam (Corbicula fluminea) through graphene/fibrous silica nanohybrids based solid-phase extraction and HILIC-MS analysisGongshuai Song, Qinchao Zhu, Linqiu Li, et al.
Food Chemistry|March 23, 2021
Development of comprehensive liquid chromatography with diode array and mass spectrometric detection for the characterization of (poly-)phenolic and flavonoid compounds and application to asparagusNagihan Karaaslan Ayhan, Erwin Rosenberg
Food Chemistry|March 23, 2021
A comprehensive Vis-NIRS equation for rapid quantification of seed glucosinolate content and composition across diverse Brassica oilseed chemotypesBornali Gohain, Pawan Kumar, Bhanu Malhotra, et al.
Food Chemistry|March 23, 2021
Raman spectroscopic analysis of polysaccharides in popular Japanese rice cultivarsGiuseppe Pezzotti, Wenliang Zhu, Haruna Chikaguchi, et al.
Food Chemistry|March 23, 2021
The present situation of pesticide residues in China and their removal and transformation during food processingChangjian Li, Huimin Zhu, Changyan Li, et al.
Food Chemistry|March 23, 2021
Honey proteomic signatures for the identification of honey adulterated with syrup, producing country, and nectar source using SWATH-MS approachYi-Feng Zheng, Ming-Cheng Wu, Han-Ju Chien, et al.
Food Chemistry|November 8, 2021
Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strainsWenjia He, Oskar Laaksonen, Ye Tian, et al.
Food Chemistry|November 9, 2021
α-Amylase inhibition, cytotoxicity and influence of the in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds in the peel and seed of Theobroma grandiflorumJulianna Karla Santana Andrade, Romy Gleyse Chagas Barros, Ubatã Corrêa Pereira, et al.
Food Chemistry|November 10, 2021
Electron beam irradiation enhanced extraction and antioxidant activity of active compounds in green walnut huskHeyu Shen, Yujie Hou, Meihua Xi, et al.
Food Chemistry|March 12, 2021
A new functionality study of vanillin as the inhibitor for α-glucosidase and its inhibition kinetic mechanismYujia Liu, Jie Zhu, Jiamei Yu, et al.
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