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Food Chemistry|March 19, 2016
Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured "Serra da Estrela" cheeseMárcio Carocho, João C M Barreira, Albino Bento, et al.Food Chemistry|March 19, 2016
Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food applicationZhenbo Xu, Jun Jin, Minying Zheng, et al.Food Chemistry|March 19, 2016
Selenium modification of β-lactoglobulin (β-Lg) and its biological activityGuoQiang Zheng, HaoYu Liu, ZhenYuan Zhu, et al.Food Chemistry|March 19, 2016
Identification of the bioactive and consensus peptide motif from Momordica charantia insulin receptor-binding proteinHsin-Yi Lo, Chia-Cheng Li, Tin-Yun Ho, et al.Food Chemistry|March 19, 2016
Optimizing elicitation and seed priming to enrich broccoli and radish sprouts in glucosinolatesNieves Baenas, Debora Villaño, Cristina García-Viguera, et al.Food Chemistry|March 19, 2016
Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysateHimani Agrawal, Robin Joshi, Mahesh GuptaFood Chemistry|March 19, 2016
Nitric oxide mediates isoflavone accumulation and the antioxidant system enhancement in soybean sproutsCaifeng Jiao, Runqiang Yang, Yulin Zhou, et al.Food Chemistry|March 19, 2016
Cationic beta-lactoglobulin nanoparticles as a bioavailability enhancer: Effect of surface properties and size on the transport and delivery in vitroZi Teng, Yangchao Luo, Ying Li, et al.Food Chemistry|March 19, 2016
Preparation of antioxidative corn protein hydrolysates, purification and evaluation of three novel corn antioxidant peptidesDu-Xin Jin, Xiao-Lan Liu, Xi-Qun Zheng, et al.Food Chemistry|March 19, 2016
Synthesis and emulsifying properties of carbohydrate fatty acid esters produced from Agave tequilana fructans by enzymatic acylationLeticia Casas-Godoy, Javier Arrizon, Daniel Arrieta-Baez, et al.Pageof 3,668