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Food Chemistry|September 27, 2017
Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gelsSiwen Xue, Huijuan Yang, Xiaobo Yu, et al.Food Chemistry|September 27, 2017
Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacityWooki Kim, Sang-Youn Kim, Dae-Ok Kim, et al.Food Chemistry|September 27, 2017
A major daidzin metabolite 7,8,4'-trihydroxyisoflavone found in the plasma of soybean extract-fed rats attenuates monocyte-endothelial cell adhesionCharles C Lee, Stéphanie Dudonné, Jong Hun Kim, et al.Food Chemistry|September 27, 2017
Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoformsClaire Bourlieu, David Cheillan, Marielle Blot, et al.Food Chemistry|September 27, 2017
Free and esterified carotenoids in pigmented wheat, tritordeum and barley grainsLuboš Paznocht, Zora Kotíková, Miloslav Šulc, et al.Food Chemistry|September 27, 2017
Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oilsMałgorzata Tańska, Natalia Mikołajczak, Iwona KonopkaFood Chemistry|September 27, 2017
Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe)Tânia C S P Pires, Maria Inês Dias, Lillian Barros, et al.Food Chemistry|September 27, 2017
Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its winesYolanda Bouzas-Cid, Elena Falqué, Ignacio Orriols, et al.Food Chemistry|September 27, 2017
Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyolsGeorgiana-Diana Dumitriu, Nieves López de Lerma, Camelia E Luchian, et al.Food Chemistry|September 27, 2017
DNA-based techniques for authentication of processed food and food supplementsYat-Tung Lo, Pang-Chui ShawPageof 3,668