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Food Chemistry|October 6, 2015
Ultra-performance liquid chromatographic separation of geometric isomers of carotenoids and antioxidant activities of 20 tomato cultivars and breeding linesHongyan Li, Zeyuan Deng, Ronghua Liu, et al.
Food Chemistry|October 6, 2015
Utility of solid phase spectrophotometry for the modified determination of trace amounts of cadmium in food samplesAlaa S Amin, Ayman A Gouda
Food Chemistry|October 6, 2015
Selective cloud point extraction for the determination of cadmium in food samples by flame atomic absorption spectrometryGuoqiang Xiang, Shengping Wen, Xiaoyun Wu, et al.
Food Chemistry|October 6, 2015
Feasibility study for producing a carrot/potato matrix reference material for 11 selected pesticides at EU MRL level: material processing, homogeneity and stability assessmentHelena Saldanha, Berit Sejerøe-Olsen, Franz Ulberth, et al.
Food Chemistry|October 6, 2015
Validation of a gas chromatography-electron capture detection of T-2 and HT-2 toxins in Chinese herbal medicines and related products after immunoaffinity column clean-up and pre-column derivatizationWeijun Kong, Xiaofei Zhang, Honghong Shen, et al.
Food Chemistry|October 6, 2015
Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGsSami Saadi, Abdul Azis Ariffin, Hasanah Mohd Ghazali, et al.
Food Chemistry|October 6, 2015
Preparative isolation and purification of xanthohumol from hops (Humulus lupulus L.) by high-speed counter-current chromatographyQi-He Chen, Ming-Liang Fu, Miao-Miao Chen, et al.
Food Chemistry|October 6, 2015
Analysis of six fungicides and one acaricide in still and fortified wines using solid-phase microextraction-gas chromatography/tandem mass spectrometryJoana Martins, Cristina Esteves, Ana Limpo-Faria, et al.
Food Chemistry|October 6, 2015
A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrateThao T Le, Hilton C Deeth, Bhesh Bhandari, et al.
Food Chemistry|September 24, 2013
Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailabilityFlorence Barbé, Olivia Ménard, Yann Le Gouar, et al.
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