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Food Chemistry|July 5, 2016
Validation of a rapid conductimetric test for the measurement of wine tartaric stabilityAntonella Bosso, Silvia Motta, Maurizio Petrozziello, et al.Food Chemistry|October 5, 2015
Thirty years of progress in harmonizing and compiling food data as a result of the establishment of INFOODSSuzanne P Murphy, U Ruth Charrondiere, Barbara BurlingameFood Chemistry|October 5, 2015
Review of food composition data for edible insectsVerena Nowak, Diedelinde Persijn, Doris Rittenschober, et al.Food Chemistry|October 5, 2015
EuroFIR quality approach for managing food composition data; where are we in 2014?Susanne Westenbrink, Mark Roe, Marine Oseredczuk, et al.Food Chemistry|October 5, 2015
Effect of animal age and trimming practices on the physical composition of Bonsmara beefNicolette Hall, Hettie C Schönfeldt, Beulah PretoriusFood Chemistry|October 6, 2015
Volatile compounds in low-acid fermented sausage "espetec" and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextractionAna Rivas-Cañedo, Cristina Juez-Ojeda, Manuel Nuñez, et al.Food Chemistry|October 6, 2015
Differential inhibition of human colon cancer cells by structurally similar flavonoids of citrusK N Chidambara Murthy, Jinhee Kim, Amit Vikram, et al.Food Chemistry|October 6, 2015
Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripeningKjersti Aaby, Sebastian Mazur, Arnfinn Nes, et al.Food Chemistry|October 6, 2015
Influence of filtration on volatile compounds and sensory profile of virgin olive oilsKarolina Brkić Bubola, Olivera Koprivnjak, Barbara SladonjaFood Chemistry|October 6, 2015
Aroma potential of Brancellao grapes from different cluster positionsR Noguerol-Pato, C González-Barreiro, B Cancho-Grande, et al.Pageof 3,667