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Food Chemistry|September 7, 2017
Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model systemSaerom Min, Jayanta Kumar Patra, Han-Seung Shin
Food Chemistry|September 5, 2017
The New Zealand Food Composition Database: A useful tool for assessing New Zealanders' nutrient intakeSubathira Sivakumaran, Lee Huffman, Sivalingam Sivakumaran
Food Chemistry|September 5, 2017
Is sodium and potassium content of commonly consumed processed packaged foods a cause of concern?Meenu Singh, Suneeta Chandorkar
Food Chemistry|September 5, 2017
A systematic review of food composition tools used for determining dietary polyphenol intake in estimated intake studiesYasmine Probst, Vivienne Guan, Katherine Kent
Food Chemistry|September 5, 2017
Antioxidant properties of selected fruit cultivars grown in Sri LankaK D R R Silva, M S F Sirasa
Food Chemistry|September 5, 2017
Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq)R Ananthan, K Subhash, T Longvah
Food Chemistry|September 5, 2017
Study on evaluation of starch, dietary fiber and mineral composition of cookies developed from 12 sorghum cultivarsB Dayakar Rao, Dhanashri B Kulkarni, Kavitha C
Food Chemistry|May 3, 2016
Corn starch ferulates with antioxidant properties prepared by N,N'-carbonyldiimidazole-mediated grafting procedureYu Wen, Fayin Ye, Jianfei Zhu, et al.
Food Chemistry|May 3, 2016
Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granuleDerrick B Amoako, Joseph M Awika
Food Chemistry|May 3, 2016
In vitro digestion-assisted development of a β-cryptoxanthin-rich functional beverage; in vivo validation using systemic response and faecal contentE Hernández-Alvarez, I Blanco-Navarro, B Pérez-Sacristán, et al.
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