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Food Chemistry|July 6, 2014
Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomaceVolnei Brito de Souza, Alice Fujita, Marcelo Thomazini, et al.
Food Chemistry|July 6, 2014
Postharvest vapour heat treatment as a phytosanitary measure influences the aroma volatiles profile of mango fruitSukhvinder Pal Singh, Manpreet Kaur Saini
Food Chemistry|July 6, 2014
Nutritional and physicochemical characteristic of commercial Spanish citrus juicesJ Alvarez, S Pastoriza, R Alonso-Olalla, et al.
Food Chemistry|July 6, 2014
Quality of extra virgin olive oils produced in an emerging olive growing area in north-western SpainP Reboredo-Rodríguez, C González-Barreiro, B Cancho-Grande, et al.
Food Chemistry|July 6, 2014
Contribution of melanoidins to the antioxidant capacity of the Spanish dietSilvia Pastoriza, José A Rufián-Henares
Food Chemistry|July 6, 2014
Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flourYean Yean Soong, Seow Peng Tan, Lai Peng Leong, et al.
Food Chemistry|March 24, 2016
The utilisation of two detectors for the determination of water in honey using headspace gas chromatographyLillian A Frink, Daniel W Armstrong
Food Chemistry|March 24, 2016
Selective capture of most celiac immunogenic peptides from hydrolyzed gluten proteinsMaría de Lourdes Moreno, Alba Muñoz-Suano, Miguel Ángel López-Casado, et al.
Food Chemistry|March 24, 2016
Effect of low frequency ultrasonication on biochemical and structural properties of chicken actomyosinRashid Saleem, Riaz Ahmad
Food Chemistry|March 24, 2016
Metabolomics analysis of shucked mussels' freshnessVioletta Aru, Maria Barbara Pisano, Francesco Savorani, et al.
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