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Food Chemistry|August 3, 2017
Nutraceutical potential of Byrsonima cydoniifolia fruits based on chemical composition, anti-inflammatory, and antihyperalgesic activitiesVanessa Samúdio Dos Santos, Thalita Vieira Nascimento, Josyelen Lousada Felipe, et al.
Food Chemistry|August 3, 2017
Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cakeFranklin B Apea-Bah, June C Serem, Megan J Bester, et al.
Food Chemistry|August 3, 2017
Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteriaA Wilkowska, E Pogorzelski
Food Chemistry|August 3, 2017
An immunoaffinity column for the selective purification of 3-methyl-quinoxaline-2-carboxylic acid from swine tissues and its determination by high-performance liquid chromatography with ultraviolet detection and a colloidal gold-based immunochromatographic assayDapeng Peng, Xiya Zhang, Yulian Wang, et al.
Food Chemistry|August 3, 2017
Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions modelSofiane Dairi, Marie-Annette Carbonneau, Teresa Galeano-Diaz, et al.
Food Chemistry|August 3, 2017
Purification of phlorotannins from Macrocystis pyrifera using macroporous resinsA Leyton, J R Vergara-Salinas, J R Pérez-Correa, et al.
Food Chemistry|August 3, 2017
Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kitsBarbara Lexhaller, Christine Tompos, Katharina Anne Scherf
Food Chemistry|August 3, 2017
Generation of bioactive peptides from duck meat during post-mortem agingDongmei Liu, Xing Chen, Jichao Huang, et al.
Food Chemistry|August 3, 2017
Sensory evaluation of boar meat products by trained expertsJella Wauters, Kaat Verplanken, Vicky Vercruysse, et al.
Food Chemistry|August 3, 2017
Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissuesM P Cano, A Gómez-Maqueo, T García-Cayuela, et al.
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