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Food Chemistry|April 5, 2016
Short-chain aliphatic ester synthesis using Thermobifida fusca cutinaseLingqia Su, Ruoyu Hong, Xiaojie Guo, et al.
Food Chemistry|April 5, 2016
Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithinQiumin Ma, P Michael Davidson, Qixin Zhong
Food Chemistry|April 5, 2016
Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymesEva Ramírez, Manuel Brenes, Pedro García, et al.
Food Chemistry|April 5, 2016
Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration timeBelén Gordillo, Berta Baca-Bocanegra, Francisco J Rodriguez-Pulído, et al.
Food Chemistry|May 14, 2016
Selective dispersive micro solid-phase extraction using oxidized multiwalled carbon nanotubes modified with 1,10-phenanthroline for preconcentration of lead ionsBarbara Feist
Food Chemistry|May 14, 2016
Impact of the Fenton process in meat digestion as assessed using an in vitro gastro-intestinal modelKhaled Oueslati, Diane de La Pomélie, Véronique Santé-Lhoutellier, et al.
Food Chemistry|May 14, 2016
Role of peach proteins in juice precipitation induced by high pressure CO2Feng Zhao, Linyan Zhou, Yongtao Wang, et al.
Food Chemistry|May 14, 2016
Variation of the light stable isotopes in the superior and inferior grains of rice (Oryza sativa L.) with different geographical originsTianjin Chen, Yan Zhao, Weixing Zhang, et al.
Food Chemistry|May 14, 2016
Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grainsJúlia Nickel, Luciana Pio Spanier, Fabiana Torma Botelho, et al.
Food Chemistry|May 14, 2016
Determination of paraquat and diquat: LC-MS method optimization and validationIonara R Pizzutti, Giovana M E Vela, André de Kok, et al.
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