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Food Chemistry|November 23, 2013
Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscleFeng Huang, Ming Huang, Hong Zhang, et al.Food Chemistry|November 23, 2013
Assessment of fruit juice authenticity using UPLC-QToF MS: a metabolomics approachZ Jandrić, D Roberts, M N Rathor, et al.Food Chemistry|November 23, 2013
Electrooxidation of morin hydrate at a Pt electrode studied by cyclic voltammetryAnna Masek, Ewa Chrzescijanska, Marian ZaborskiFood Chemistry|November 23, 2013
Bioavailability of polyphenols from peanut skin extract associated with plasma lipid lowering functionRishipal R Bansode, Priscilla Randolph, Mohamed Ahmedna, et al.Food Chemistry|November 23, 2013
Effects of consuming diets containing Agave tequilana dietary fibre and jamaica calyces on body weight gain and redox status in hypercholesterolemic ratsSonia G Sáyago-Ayerdi, Raquel Mateos, Rosa I Ortiz-Basurto, et al.Food Chemistry|November 23, 2013
Characterisation of mucilages extracted from seven Italian cultivars of flaxThammarat Kaewmanee, Lucia Bagnasco, Soottawat Benjakul, et al.Food Chemistry|November 23, 2013
Application of ¹H NMR for the characterisation and authentication of ''Tonda Gentile Trilobata" hazelnuts from Piedmont (Italy)Augusta Caligiani, Jean Daniel Coisson, Fabiano Travaglia, et al.Food Chemistry|November 23, 2013
Chitosan-hydroxycinnamic acid conjugates: preparation, antioxidant and antimicrobial activityDae-Sung Lee, Ji-Young Woo, Chang-Bum Ahn, et al.Food Chemistry|November 23, 2013
Carotenoid accumulation and agronomic performance of maize hybrids involving parental combinations from different marker-based groupsAbebe Menkir, Melaku Gedil, Sherry Tanumihardjo, et al.Food Chemistry|November 23, 2013
Interactions of flavoured oil in-water emulsions with polylactideRómulo Salazar, Sandra Domenek, Violette DucruetPageof 3,667