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Food Chemistry|December 24, 2013
Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networksAnamaria Hosu, Vasile-Mircea Cristea, Claudia Cimpoiu
Food Chemistry|December 24, 2013
Ultrasound-assisted emulsification-microextraction for the determination of phenolic compounds in olive oilsP Reboredo-Rodríguez, L Rey-Salgueiro, J Regueiro, et al.
Food Chemistry|December 24, 2013
Estimation of tea catechin levels using micellar electrokinetic chromatography: a quantitative approachChao-Ming Liu, Chung-Yu Chen, Yang-Wei Lin
Food Chemistry|December 24, 2013
Development of sandwich ELISA for detection and quantification of invertebrate major allergen tropomyosin by a monoclonal antibodyHong Zhang, Ying Lu, Hideki Ushio, et al.
Food Chemistry|December 24, 2013
Validation of a GC-MS method for the estimation of dithiocarbamate fungicide residues and safety evaluation of mancozeb in fruits and vegetablesSumaiyya Mujawar, Sagar C Utture, Eddie Fonseca, et al.
Food Chemistry|December 24, 2013
A novel antioxidant beverage for body weight control based on coffee silverskinNuria Martinez-Saez, Mónica Ullate, María A Martin-Cabrejas, et al.
Food Chemistry|December 24, 2013
Comprehensive profiling and marker identification in non-volatile citrus oil residues by mass spectrometry and nuclear magnetic resonanceGuillaume Marti, Julien Boccard, Florence Mehl, et al.
Food Chemistry|December 24, 2013
Drying process of pullulan edible films forming solutions studied by ATR-FTIR with two-dimensional correlation spectroscopyQian Xiao, Qunyi Tong, Loong-Tak Lim
Food Chemistry|December 24, 2013
Thermooxidative stability of poppy seeds studied by non-isothermal DSC measurementsZuzana Cibulková, Milan Čertík, Tibor Dubaj
Food Chemistry|December 24, 2013
Effects of nisin on the antimicrobial activity of d-limonene and its nanoemulsionZijie Zhang, Frank Vriesekoop, Qipeng Yuan, et al.
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