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Food Chemistry|March 12, 2021
Molecular structures of nonvolatile components in the Haihong fruit wine and their free radical scavenging effectYang Hui, Su Wen, Wang Lihong, et al.
Food Chemistry|March 12, 2021
Identification of β-carotene oxidation products produced by bleaching clay using UPLC-ESI-MS/MSAndrew J Hambly, Jeroen S van Duijneveldt, Paul J Gates
Food Chemistry|March 12, 2021
Characterization of iron reducibility of soy protein amyloid fibrils and their applications in iron fortificationNing Xiang, Sihong Wu, Zhengxun Wei, et al.
Food Chemistry|March 12, 2021
Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernelXianghui Yan, Yifang Gao, Shichang Liu, et al.
Food Chemistry|March 13, 2021
Effects of acid hydrolysis on the evolution of starch fine molecular structures and gelatinization propertiesCheng Li, Yiming Hu
Food Chemistry|March 13, 2021
Characterization, antioxidant, and neuroprotective effects of anthocyanins from Nitraria tangutorum Bobr. fruitShasha Chen, Haonan Zhou, Gong Zhang, et al.
Food Chemistry|March 13, 2021
Potential mechanisms underlying the protective effects of Tricholoma matsutake singer peptides against LPS-induced inflammation in RAW264.7 macrophagesMengqi Li, Liu Dong, Hanting Du, et al.
Food Chemistry|March 13, 2021
Roasting process shaping the chemical profile of roasted green tea and the association with aroma featuresYu-Meng Zhu, Jun-Jie Dong, Jing Jin, et al.
Food Chemistry|March 13, 2021
Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC-MS fingerprintsTing Shi, Gangcheng Wu, Qingzhe Jin, et al.
Food Chemistry|March 13, 2021
Exogenous glutathione alleviates chilling injury in postharvest bell pepper by modulating the ascorbate-glutathione (AsA-GSH) cycleMiaomiao Yao, Wanying Ge, Qian Zhou, et al.
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