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Food Chemistry|August 3, 2017
Pulsed light inactivation of horseradish peroxidase and associated structural changesJosé Antonio Pellicer, Vicente M Gómez-López
Food Chemistry|August 3, 2017
Flavour production by Saprochaete and Geotrichum yeasts and their close relativesEric Grondin, Alain Shum Cheong Sing, Steve James, et al.
Food Chemistry|August 3, 2017
Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperaturesLourdes Carmona, Berta Alquézar, Viviani V Marques, et al.
Food Chemistry|August 3, 2017
Hard cap espresso extraction and liquid chromatography determination of bioactive compounds in vegetables and spicesMaría Teresa Martinez-Sena, Miguel de la Guardia, Francesc A Esteve-Turrillas, et al.
Food Chemistry|August 3, 2017
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?E Curti, E Carini, M F Cobo, et al.
Food Chemistry|August 3, 2017
Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese baconSiyu Zhang, Chaoyang Zhang, Yan Qiao, et al.
Food Chemistry|August 3, 2017
Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristicsÖzge Taştan, Taner Baysal
Food Chemistry|August 3, 2017
An improved process for the production of highly purified recombinant thaumatin tagged-variantsRobert D Healey, Helene Lebhar, Simon Hornung, et al.
Food Chemistry|August 3, 2017
Levels of lead in foods from the first French total diet study on infants and toddlersThierry Guérin, Emilie Le Calvez, Julie Zinck, et al.
Food Chemistry|August 3, 2017
Seasonal variation of polar lipid content in bovine milkZhiqian Liu, Amy Logan, Benjamin G Cocks, et al.
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