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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
Quantitative profiling of retinyl esters in milk from different ruminant species by using high performance liquid chromatography-diode array detection-tandem mass spectrometrySilvia Rocchi, Fulvia Caretti, Alessandra Gentili, et al.Food Chemistry|June 11, 2016
Impact of glucose polymer chain length on heat and physical stability of milk protein-carbohydrate nutritional beveragesBiye Chen, James A O'MahonyFood Chemistry|June 11, 2016
UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentationSunyoung Kim, So-Lim Park, Sanghee Lee, 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
Asynchronous ripening behavior of cactus pear (Opuntia ficus-indica) cultivars with respect to physicochemical and physiological attributesM C Kyriacou, M G Emmanouilidou, G A SoteriouFood 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 MohananFood Chemistry|June 11, 2016
Rapid determination of lipid peroxidation using a novel pyridoxamine-participating ferrous oxidation-sulfosalicylic acid spectrophotometric methodJingnan Chen, Danqian Cai, Yu ZhangPageof 3,667