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Food Chemistry|October 6, 2015
Determination of catechins and flavonol glycosides in Chinese tea varietiesChunyan Wu, Hairong Xu, Julien Héritier, et al.Food Chemistry|October 6, 2015
Rice α-globulin decreases serum cholesterol concentrations in rats fed a hypercholesterolemic diet and ameliorates atherosclerotic lesions in apolipoprotein E-deficient miceLi-Tao Tong, Yumiko Fujimoto, Naoki Shimizu, et al.Food Chemistry|October 6, 2015
Losses of nitrogen fractions from herring to brine during marinatingMariusz Szymczak, Edward KołakowskiFood Chemistry|October 6, 2015
Antioxidant activity of a new phenolic glycoside from Lagenaria siceraria Stand. fruitsRahul Mohan, Rahul Birari, Aniket Karmase, et al.Food Chemistry|October 6, 2015
A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of tasteP M Eggink, C Maliepaard, Y Tikunov, et al.Food Chemistry|October 6, 2015
Effect of cholestin on toxicity of vitamin A in ratsYen-Hung Yeh, Ya-Ting Lee, You-Liang HsiehFood Chemistry|October 6, 2015
One-step separation of β-galactosidase from β-lactoglobulin using water-in-oil microemulsionsBekir G Mazı, Haluk Hamamcı, Stephanie R DunganFood Chemistry|October 6, 2015
Binding of divalent metal ions to 1-25 β-caseinophosphopeptide: an isothermal titration calorimetry studyFaiza Zidane, Aurélie Matéos, Céline Cakir-Kiefer, et al.Food Chemistry|October 6, 2015
Prebiotic effect of diosgenin, an immunoactive steroidal sapogenin of the Chinese yamChung-Hsiung Huang, Jin-Yi Cheng, Ming-Chung Deng, et al.Food Chemistry|October 6, 2015
Analysis of indole compounds in edible Basidiomycota species after thermal processingBożena Muszyńska, Katarzyna Sułkowska-ZiajaPageof 3,667