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Food Chemistry|July 5, 2016
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detectionVito Michele Paradiso, Antonia Clemente, Carmine Summo, et al.
Food Chemistry|July 5, 2016
Discriminative study of a potato (Solanum tuberosum L.) cultivation region by measuring the stable isotope ratios of bio-elementsIll-Min Chung, Jae-Kwang Kim, Yong-Ik Jin, et al.
Food Chemistry|July 5, 2016
Geographical classification of Italian saffron (Crocus sativus L.) based on chemical constituents determined by high-performance liquid-chromatography and by using linear discriminant analysisAngelo Antonio D'Archivio, Andrea Giannitto, Maria Anna Maggi, et al.
Food Chemistry|July 5, 2016
Effect of chemical stress on germination of cv Dalia bean (Phaseolus vularis L.) as an alternative to increase antioxidant and nutraceutical compounds in sproutsMagdalena Mendoza-Sánchez, Ramón G Guevara-González, Eduardo Castaño-Tostado, et al.
Food Chemistry|July 5, 2016
Bioaccessibility and degradation of naturally occurring arsenic species from food in the human gastrointestinal tractTeresa Chávez-Capilla, Mona Beshai, William Maher, et al.
Food Chemistry|July 5, 2016
Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds productionPui Khoon Hong, Mirko Betti
Food Chemistry|July 5, 2016
A new kinetic model of ultrasound-assisted extraction of polysaccharides from Chinese chiveWei-Nan Zhang, Hai-Lin Zhang, Chao-Qun Lu, et al.
Food Chemistry|July 5, 2016
Effect of 4-hydroxy-2-nonenal treatment on the IgE binding capacity and structure of shrimp (Metapenaeus ensis) tropomyosinLiangtao Lv, Hong Lin, Zhenxing Li, et al.
Food Chemistry|July 5, 2016
Investigation of the effect of UV-LED exposure conditions on the production of vitamin D in pig skinLine Lundbæk Barnkob, Aikaterini Argyraki, Paul Michael Petersen, et al.
Food Chemistry|July 5, 2016
Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activitiesAdriano Costa de Camargo, Marisa Aparecida Bismara Regitano-d'Arce, Aline Camarão Telles Biasoto, et al.
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