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Food Chemistry|September 27, 2017
Effect of exogenous metal ions and mechanical stress on rice processed in thermal-solid enzymatic reaction system related to further alcoholic fermentation efficiencyEnbo Xu, Zhengzong Wu, Aiquan Jiao, et al.
Food Chemistry|September 27, 2017
Physicochemical characteristics and functionality of tree peony (Paeonia suffruticosa Andr.) seed proteinLei-Lei Gao, Ying-Qiu Li, Zhao-Sheng Wang, et al.
Food Chemistry|September 27, 2017
Levels of acrylamide in foods included in 'the first French total diet study on infants and toddlers'Marine Lambert, Chanthadary Inthavong, Frédéric Hommet, et al.
Food Chemistry|August 3, 2017
Solid sampling ETV-ICPOES coupled to a nebulization/pre-evaporation system for direct elemental analysis of glutinous rice by external calibration with standard solutionsNausheen Sadiq, Lily Huang, Farhad Kaveh, et al.
Food Chemistry|August 3, 2017
Sugarcane cells as origin of acid beverage floc in cane sugarRoberta Bergamin Lima, Magda Andreia Tessmer, Beatriz Appezzato da Gloria, et al.
Food Chemistry|August 3, 2017
Oxidative stability of iron fortified goat and cow milk and their peptide isolatesA Smialowska, L Matia-Merino, A J Carr
Food Chemistry|August 3, 2017
Soymilk-Cow's milk ACE-inhibiting enzyme modified cheeseBarkat Ali, Kiran Yasmin Khan, Hamid Majeed, et al.
Food Chemistry|August 3, 2017
Water activity in liquid food systems: A molecular scale interpretationAndrew J Maneffa, Richard Stenner, Avtar S Matharu, et al.
Food Chemistry|August 3, 2017
A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluationLu Qiao, Xiuying Tang, Jun Dong
Food Chemistry|August 3, 2017
Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadellaMonalisa Pereira Dutra, Giselle Pereira Cardoso, Paulo Rogério Fontes, et al.
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