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Food Chemistry|July 5, 2016
Application of cavitation system to accelerate aqueous enzymatic extraction of seed oil from Cucurbita pepo L. and evaluation of hypoglycemic effectXiao-Juan Li, Zhu-Gang Li, Xun Wang, et al.Food Chemistry|July 5, 2016
Optimization extraction of polysaccharide from Tunisian Zizyphus lotus fruit by response surface methodology: Composition and antioxidant activityKhaoula Mkadmini Hammi, Majdi Hammami, Christophe Rihouey, et al.Food Chemistry|July 5, 2016
Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut applesValentina J L Ting, Andrea Romano, Christos Soukoulis, et al.Food Chemistry|July 5, 2016
Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverageYolanda Aguilera, Luis Mojica, Miguel Rebollo-Hernanz, et al.Food Chemistry|July 5, 2016
Blackberry subjected to in vitro gastrointestinal digestion affords protection against Ethyl Carbamate-induced cytotoxicityWei Chen, Yang Xu, Lingxia Zhang, et al.Food Chemistry|July 5, 2016
Thermal processing effects on peanut allergen Ara h 2 allergenicity in mice and its antigenic epitope structureWenju Zhang, Qingqing Zhu, Tong Zhang, et al.Food Chemistry|July 5, 2016
Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and textureMagdalena Zielinska, Anna MichalskaFood Chemistry|July 5, 2016
Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase IAntonio Dario Troise, Martina Buonanno, Alberto Fiore, et al.Food Chemistry|July 5, 2016
In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starchAsima Shah, Farooq Ahmad Masoodi, Adil Gani, et al.Food Chemistry|July 5, 2016
Effects of Hofmeister salt series on gluten network formation: Part II. Anion seriesH C D Tuhumury, D M Small, L DayPageof 3,667