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Food Chemistry|December 24, 2013
Recent developments in chitosanase research and its biotechnological applications: a reviewNidheesh Thadathil, Suresh Puthanveetil VelappanFood Chemistry|August 31, 2014
Pectin plays an important role on the kinetics properties of polyphenol oxidase from honeydew peachLiang Liu, Shaoqian Cao, Hua Yang, et al.Food Chemistry|August 31, 2014
Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonolsChan-Ick Cheigh, Seo-Yeon Yoo, Min-Jung Ko, et al.Food Chemistry|August 31, 2014
Subcellular distribution and chemical forms of cadmium in the edible seaweed, Porphyra yezoensisYanfang Zhao, Jifa Wu, Derong Shang, et al.Food Chemistry|August 31, 2014
Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivoChung-Hsi Chou, Cheng-Wei Liu, Deng-Jye Yang, et al.Food Chemistry|August 31, 2014
Exploring the potential nutraceutical values of durian (Durio zibethinus L.) - an exotic tropical fruitLee-Hoon Ho, Rajeev BhatFood Chemistry|August 31, 2014
Targeted separation of antibacterial peptide from protein hydrolysate of anchovy cooking wastewater by equilibrium dialysisWenting Tang, Hui Zhang, Li Wang, et al.Food Chemistry|August 31, 2014
Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)I Diezhandino, D Fernández, L González, et al.Food Chemistry|August 31, 2014
Hydration behaviour of some mono-, di-, and tri-saccharides in aqueous sodium gluconate solutions at (288.15, 298.15, 308.15 and 318.15)K: volumetric and rheological approachParampaul K Banipal, Vickramjeet Singh, Neha Aggarwal, et al.Food Chemistry|August 31, 2014
Purification and anti-inflammatory action of tripeptide from salmon pectoral fin byproduct protein hydrolysateChang-Bum Ahn, Young-Sook Cho, Jae-Young JePageof 3,667