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Food Chemistry|March 21, 2020
Molecularly imprinted microspheres based multiplexed fluorescence method for simultaneous detection of benzimidazoles and pyrethroids in meat samplesYi Cai, Xin He, Peng Lei Cui, et al.
Food Chemistry|March 24, 2020
Development of qualitative and quantitative immunochromatographic strip test assay for rapid and simple detection of leucomalachite green residual in aquatic animalsSiriwan Teepoo, Uraiwan Wongtongdee, Pongsathon Phapugrangkul
Food Chemistry|March 24, 2020
Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storageIşıl Gürsul Aktağ, Vural Gökmen
Food Chemistry|March 26, 2020
Multiplex pyrosequencing quantitative detection combined with universal primer-multiplex-PCR for genetically modified organismsYing Shang, Yuancong Xu, Kunlun Huang, et al.
Food Chemistry|January 31, 2020
Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsionsPeilong Li, D Julian McClements, Eric A Decker
Food Chemistry|January 31, 2020
Identification of two novel prenylated flavonoids in mulberry leaf and their bioactivitiesLingrong Wen, Dingding Shi, Ting Zhou, et al.
Food Chemistry|March 4, 2020
Taste compound - Nanocellulose interaction assessment by fluorescence indicator displacement assayHanna Manninen, Nikita Durandin, Anu Hopia, et al.
Food Chemistry|March 4, 2020
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentationHye Seon Song, Tae Woong Whon, Juseok Kim, et al.
Food Chemistry|March 4, 2020
Dynamics of antioxidant activities, metabolites, phenolic acids, flavonoids, and phenolic biosynthetic genes in germinating Chinese wild rice (Zizania latifolia)Cheng Chu, Yongmei Du, Xiuting Yu, et al.
Food Chemistry|March 4, 2020
Physical properties and sensory evaluation of bread containing micronized whole wheat flourStyliani Protonotariou, Panagiota Stergiou, Marianna Christaki, et al.
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