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Food Chemistry|August 31, 2014
Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cellsMohammad N Rezaei, Emmie Dornez, Kevin J Verstrepen, et al.Food Chemistry|August 31, 2014
Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverageKuntal Ghosh, Mousumi Ray, Atanu Adak, et al.Food Chemistry|August 31, 2014
Influence of olive oil on carotenoid absorption from tomato juice and effects on postprandial lipemiaSara Arranz, Miriam Martínez-Huélamo, Anna Vallverdu-Queralt, et al.Food Chemistry|August 31, 2014
Detection of orange juice frauds using front-face fluorescence spectroscopy and Independent Components AnalysisFaten Ammari, Lamia Redjdal, Douglas N RutledgeFood Chemistry|August 31, 2014
Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regionsJ Gómez, C Lasanta, J M Palacios-Santander, et al.Food Chemistry|August 31, 2014
In vitro release properties of encapsulated blueberry (Vaccinium ashei) extractsFloirendo P Flores, Rakesh K Singh, William L Kerr, et al.Food Chemistry|August 31, 2014
Development of a reference material for Staphylococcus aureus enterotoxin A in cheese: feasibility study, processing, homogeneity and stability assessmentR Zeleny, H Emteborg, J Charoud-Got, et al.Food Chemistry|August 31, 2014
Interaction of chlorogenic acids and quinides from coffee with human serum albuminValentina Sinisi, Cristina Forzato, Nicola Cefarin, et al.Food Chemistry|August 31, 2014
Rapid determination of pesticide residues in fruits and vegetables, using ultra-high-performance liquid chromatography/time-of-flight mass spectrometryP Sivaperumal, P Anand, L RiddhiFood Chemistry|August 31, 2014
Consequences of the matrix effect on recovery of dinotefuran and its metabolites in green tea during tandem mass spectrometry analysisMd Musfiqur Rahman, A M Abd El-Aty, Jeong-Heui Choi, et al.Pageof 3,667