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Food Chemistry|June 11, 2016
Ozone-induced changes in the content of bioactive compounds and enzyme activity during storage of pepper fruitsMonika Sachadyn-Król, Małgorzata Materska, Barbara Chilczuk, et al.Food Chemistry|June 11, 2016
Nutritional composition of boletus mushrooms from Southwest China and their antihyperglycemic and antioxidant activitiesYuntao Liu, Di Chen, Yuxian You, et al.Food Chemistry|June 11, 2016
Influence of curd heating on proteolysis and volatiles of Kashkaval cheeseErhan Sulejmani, Ali A HayalogluFood Chemistry|June 11, 2016
Impact of pasteurization of human milk on preterm newborn in vitro digestion: Gastrointestinal disintegration, lipolysis and proteolysisSamira C de Oliveira, Claire Bourlieu, Olivia Ménard, et al.Food Chemistry|June 11, 2016
Specific PCR assays to determine bovine, porcine, fish and plant origin of gelatin capsules of dietary supplementsJae-Hwang Lee, Mi-Ra Kim, Cheon-Ho Jo, et al.Food Chemistry|June 11, 2016
Catalytic properties of maltogenic α-amylase from Bacillus stearothermophilus immobilized onto poly(urethane urea) microparticlesAntanas Straksys, Tatjana Kochane, Saulute BudrieneFood Chemistry|June 11, 2016
Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservativeRémi Przybylski, Loubna Firdaous, Gabrielle Châtaigné, et al.Food Chemistry|June 11, 2016
On-cartridge derivatisation using a calixarene solid-phase extraction sorbent for facile, sensitive and fast determination of formaldehyde in beerZhifen Deng, Kai Hu, Yongming Zhang, et al.Food Chemistry|September 27, 2017
Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentationPutu Virgina Partha Devanthi, Robert Linforth, Helen Onyeaka, et al.Food Chemistry|September 27, 2017
Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenizationJing Xu, Dipaloke Mukherjee, Sam K C ChangPageof 3,667