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Food Chemistry|September 27, 2017
Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica)Elsy De Santiago, Maite Domínguez-Fernández, Concepción Cid, et al.
Food Chemistry|September 27, 2017
Accumulating pathways of γ-aminobutyric acid during anaerobic and aerobic sequential incubations in fresh tea leavesQin Yan Wu, Sheng Zhou Ma, Wen Wen Zhang, et al.
Food Chemistry|September 27, 2017
Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1Marcela Bucekova, Valeria Juricova, Enrique Monton, et al.
Food Chemistry|September 27, 2017
Quantification of vicine and convicine in faba bean seeds using hydrophilic interaction liquid chromatographyRandy W Purves, Hamid Khazaei, Albert Vandenberg
Food Chemistry|September 27, 2017
Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozymeAfshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat, et al.
Food Chemistry|September 27, 2017
Structural and biochemical changes in dermis of sea cucumber (Stichopus japonicus) during autolysis in response to cutting the body wallYu-Xin Liu, Da-Yong Zhou, Zi-Qiang Liu, et al.
Food Chemistry|September 27, 2017
Rapid membrane permeabilization of Listeria monocytogenes and Escherichia coli induced by antibacterial prenylated phenolic compounds from legumesCarla Araya-Cloutier, Jean-Paul Vincken, Roan van Ederen, et al.
Food Chemistry|September 27, 2017
Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestionSuphat Phongthai, Stefano D'Amico, Regine Schoenlechner, et al.
Food Chemistry|September 27, 2017
Influence of pH, buffers and role of quinolinic acid, a novel iron chelating agent, in the determination of hydroxyl radical scavenging activity of plant extracts by Electron Paramagnetic Resonance (EPR)Angela Fadda, Antonio Barberis, Daniele Sanna
Food Chemistry|September 27, 2017
Identification of microbial carotenoids and isoprenoid quinones from Rhodococcus sp. B7740 and its stability in the presence of iron in model gastric conditionsYashu Chen, Bijun Xie, Jifang Yang, et al.
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