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Food Chemistry|October 14, 2020
Luteolin-induced activation of the phenylpropanoid metabolic pathway contributes to quality maintenance and disease resistance of sweet cherryXiaoyun Liu, Xiaomin Cui, Dongchao Ji, et al.
Food Chemistry|October 15, 2020
Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulpHenrique Coutinho de Barcelos Costa, Érica Sayuri Siguemoto, Tiago Augusto Bulhões Bezerra Cavalcante, et al.
Food Chemistry|October 15, 2020
Synergistic antioxidant effects of phenolic acids and carotenes on H2O2-induced H9c2 cells: Role of cell membrane transportersYao Pan, Ze-Yuan Deng, Xuan Chen, et al.
Food Chemistry|October 16, 2020
Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starchDi An, Qingqing Li, Enpeng Li, et al.
Food Chemistry|October 6, 2020
Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceusXinxing Xu, Shuang Bi, Fei Lao, et al.
Food Chemistry|October 7, 2020
Modulation of aroma release of instant coffees through microparticles of roasted coffee oilRodolfo Campos Zanin, Samo Smrke, Louise Emy Kurozawa, et al.
Food Chemistry|October 20, 2020
Biological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatchTavani Rocha Camargo, Patrícia Ramos, José M Monserrat, et al.
Food Chemistry|October 20, 2020
In vitro gastrointestinal stability, bioaccessibility and potential biological activities of betalains and phenolic compounds in cactus berry fruits (Myrtillocactus geometrizans)Mara Montiel-Sánchez, Tomás García-Cayuela, Andrea Gómez-Maqueo, et al.
Food Chemistry|October 20, 2020
Magnetic microsphere sorbent on CaCO3 templates: Simple synthesis and efficient extraction of trace carbamate pesticides in fresh produceTitiwan Changsan, Rodtichoti Wannapob, Morakot Kaewpet, et al.
Food Chemistry|October 20, 2020
Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood orangesLourdes Carmona, Berta Alquézar, Gianfranco Diretto, et al.
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