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Food Chemistry|November 23, 2013
Molecular cloning and functional characterization of an endo-β-1,3-glucanase from Streptomyces matensis ATCC 23935Jang-Bin Woo, Hae-Na Kang, Eui-Jeon Woo, et al.
Food Chemistry|November 23, 2013
The additive properties of Oxygen Radical Absorbance Capacity (ORAC) assay: the case of essential oilsKarim Bentayeb, Paula Vera, Carlos Rubio, et al.
Food Chemistry|November 23, 2013
Selenization of ovalbumin by dry-heating in the presence of selenite: effect on protein structure and antioxidant activityCan-Peng Li, Zhikun He, Xiaoyan Wang, et al.
Food Chemistry|November 23, 2013
Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantificationC Hue, Z Gunata, A Bergounhou, et al.
Food Chemistry|November 23, 2013
Improvement of vegetables elemental quality by espresso coffee residuesRebeca Cruz, Simone Morais, Eulália Mendes, et al.
Food Chemistry|November 23, 2013
Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beveragesK D P P Gunathilake, Li Juan Yu, H P Vasantha Rupasinghe
Food Chemistry|November 23, 2013
In vitro antioxidant activities of the polysaccharides from Pleurotus tuber-regium (Fr.) SingGuang-Hong Wu, Ting Hu, Zi-Yi Li, et al.
Food Chemistry|November 23, 2013
Alkaloids from Toddalia asiatica and their cytotoxic, antimicrobial and antifungal activitiesJiang Hu, Xiaodong Shi, Jiangang Chen, et al.
Food Chemistry|November 23, 2013
Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysisAssaâd Sila, Nadhem Sayari, Rafik Balti, et al.
Food Chemistry|July 6, 2014
Preparation and antioxidant activity of xanthan oligosaccharides derivatives with similar substituting degreesXiaoying Xiong, Ming Li, Jing Xie, et al.
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