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Food Chemistry|May 3, 2016
Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pHG T Sigurdson, R J Robbins, T M Collins, et al.
Food Chemistry|May 3, 2016
Dissolution behaviour of ferric pyrophosphate and its mixtures with soluble pyrophosphates: Potential strategy for increasing iron bioavailabilityTian Tian, Elena Blanco, Stoyan K Smoukov, et al.
Food Chemistry|May 3, 2016
Linseed oil presents different patterns of oxidation in real-time and accelerated aging assaysCaroline Douny, Rina Razanakolona, Laurence Ribonnet, et al.
Food Chemistry|May 3, 2016
The revisited levels of free and bound phenolics in rice: Effects of the extraction procedureGabriela Hörnke Alves, Cristiano Dietrich Ferreira, Patrícia Gomes Vivian, et al.
Food Chemistry|May 3, 2016
Structure-activity relationship study between baicalein and wogonin by spectrometry, molecular docking and microcalorimetryBao Tu, Rong-Rong Li, Zhi-Juan Liu, et al.
Food Chemistry|May 3, 2016
Simultaneous determination of plant growth regulator and pesticides in bean sprouts by liquid chromatography-tandem mass spectrometryKwang-Gon Kim, Duck-Woong Park, Gyung-Ri Kang, et al.
Food Chemistry|May 3, 2016
Parameters affecting enzyme-assisted aqueous extraction of extruded sunflower mealKerry A Campbell, Guadalupe Vaca-Medina, Charles E Glatz, et al.
Food Chemistry|March 19, 2016
Bioactive compounds contents, antioxidant and antimicrobial activities during ripening of Prunus persica L. varieties from the North West of TunisiaFeten Belhadj, Imen Somrani, Neyssene Aissaoui, et al.
Food Chemistry|March 19, 2016
Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomaceBo He, Ling-Li Zhang, Xue-Yang Yue, et al.
Food Chemistry|March 19, 2016
Development of alginate microspheres containing thyme essential oil using ionic gelationSergio Benavides, Pablo Cortés, Javier Parada, et al.
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