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Food Chemistry|May 24, 2016
Exposure to ozone reduces postharvest quality loss in red and green chilli peppersMarcin Glowacz, Deborah ReesFood Chemistry|May 24, 2016
Microwave-assisted hydrothermal extraction of sulfated polysaccharides from Ulva spp. and Monostroma latissimumShuntaro Tsubaki, Kiriyo Oono, Masanori Hiraoka, et al.Food Chemistry|May 24, 2016
Sequential fungal fermentation-biotransformation process to produce a red pigment from sclerotiorinDhionne Corrêia Gomes, Jacqueline Aparecida TakahashiFood Chemistry|May 24, 2016
2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compoundsD James Bound, Pushpa S Murthy, P SrinivasFood Chemistry|May 24, 2016
Dynamic high pressure microfluidization treatment of zein in aqueous ethanol solutionCuixia Sun, Lei Dai, Fuguo Liu, et al.Food Chemistry|May 24, 2016
Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)Jianyong Yi, Daniel M Njoroge, Daniel N Sila, et al.Food Chemistry|May 24, 2016
Comparative characterization of the deamidation of carboxylic acid deamidated wheat gluten by altering the processing conditionsLan Liao, Xueyue Han, Lin-Ping Chen, et al.Food Chemistry|May 24, 2016
The current practice in the application of chemometrics for correlation of sensory and gas chromatographic dataSirli Seisonen, Kristel Vene, Kadri KoppelFood Chemistry|May 24, 2016
Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farmingMohamed Ahmed Abbas Mahmoud, Andrea BuettnerFood Chemistry|June 11, 2016
Aflatoxins in hazelnuts and dried figs: Occurrence and exposure assessmentBulent KabakPageof 3,667