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Food Chemistry|August 24, 2014
Antioxidant and cytoprotective activities of extracts prepared from fruit and vegetable wastes and by-productsFaisal Kabir, Wei Wei Tow, Yasunori Hamauzu, et al.Food Chemistry|August 24, 2014
Ligandless ultrasonic-assisted and ionic liquid-based dispersive liquid-liquid microextraction of copper, nickel and lead in different food samplesN Jalbani, M SoylakFood Chemistry|August 24, 2014
Content variations of triterpenic acid, nucleoside, nucleobase, and sugar in jujube (Ziziphus jujuba) fruit during ripeningSheng Guo, Jin-Ao Duan, Dawei Qian, et al.Food Chemistry|August 24, 2014
Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucansLisa M Lamothe, Sathaporn Srichuwong, Bradley L Reuhs, et al.Food Chemistry|December 24, 2013
Patulin & ergosterol: new quality parameters together with aflatoxins in hazelnutsRaci Ekinci, Mustafa Otağ, Çetin KadakalFood Chemistry|December 24, 2013
The taste of D- and L-amino acids: In vitro binding assays with cloned human bitter (TAS2Rs) and sweet (TAS1R2/TAS1R3) receptorsA Bassoli, G Borgonovo, F Caremoli, et al.Food Chemistry|December 24, 2013
Comparison of antioxidant capacity, protein profile and carbohydrate content of whey protein fractionsEvren Önay-Uçar, Nazlı Arda, Murat Pekmez, et al.Food Chemistry|December 24, 2013
(1)H NMR spectroscopy for profiling complex carbohydrate mixtures in non-fractionated beerBent O Petersen, Mathias Nilsson, Marie Bøjstrup, et al.Food Chemistry|December 24, 2013
Coulometric titration with electrogenerated oxidants as a tool for evaluation of cognac and brandy antioxidant propertiesGuzel Ziyatdinova, Inna Salikhova, Herman BudnikovFood Chemistry|December 24, 2013
Development of liquid chromatography-tandem mass spectrometry method for analysis of polyphenolic compounds in liquid samples of grape juice, green tea and coffeeYelena SapozhnikovaPageof 3,667