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Food Chemistry|April 16, 2016
Effect of selenium enrichment on the quality of germinated brown rice during storageYang Li, Kunlun Liu, Fusheng Chen
Food Chemistry|April 16, 2016
Basil as functional and preserving ingredient in "Serra da Estrela" cheeseMárcio Carocho, Lillian Barros, João C M Barreira, et al.
Food Chemistry|April 16, 2016
Enhancement of isomerization activity and lactulose production of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticusQiuyun Shen, Yuzhu Zhang, Ruijin Yang, et al.
Food Chemistry|April 16, 2016
Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gelsJéssica C Bigaski Ribeiro, Daniel Granato, Maria Lucia Masson, et al.
Food Chemistry|April 16, 2016
The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottlingMarlize Z Bekker, Agnieszka Mierczynska-Vasilev, Paul A Smith, et al.
Food Chemistry|April 16, 2016
Characterisation of the aminopeptidase from non-germinated winter rape (Brassica napus L.) seedsJoanna Kania, Danuta M Gillner
Food Chemistry|April 16, 2016
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluationXuxia Zhou, Yunqing Chong, Yuting Ding, et al.
Food Chemistry|April 16, 2016
Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extractionC Ubeda, R M Callejón, A M Troncoso, et al.
Food Chemistry|June 11, 2016
Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varietiesDaniela Sumczynski, Eva Kotásková, Helena Družbíková, et al.
Food Chemistry|June 11, 2016
Quercetin solubilisation in bile salts: A comparison with sodium dodecyl sulphateMaria Buchweitz, Paul A Kroon, Gillian T Rich, et al.
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