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Food Chemistry|June 11, 2016
2-DE combined with two-layer feature selection accurately establishes the origin of oolong teaHan-Ju Chien, Yen-Wei Chu, Chi-Wei Chen, et al.
Food Chemistry|June 11, 2016
Effects of preparation methods on potato microstructure and digestibility: An in vitro studyJinhu Tian, Shiguo Chen, Chunhua Wu, et al.
Food Chemistry|June 11, 2016
Analysis of octenylsuccinate rice and tapioca starches: Distribution of octenylsuccinic anhydride groups in starch granulesKristin Whitney, Bradley L Reuhs, Maribel Ovando Martinez, et al.
Food Chemistry|June 11, 2016
Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activitiesFernanda Arnhold Pagnussatt, Vânia Rodrigues de Lima, Cristiana Lima Dora, et al.
Food Chemistry|June 11, 2016
Immobilization of diastase α-amylase on nano zinc oxideNavya Antony, S Balachandran, P V Mohanan
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