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Food Chemistry|June 24, 2018
Polyphenols from guaraná after in vitro digestion: Evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymesC P Silva, G R Sampaio, R A M S Freitas, et al.
Food Chemistry|June 24, 2018
A stepwise approach for the detection of carminic acid in saffron with regard to religious food certificationStella A Ordoudi, Chrysoula Staikidou, Anastasia Kyriakoudi, et al.
Food Chemistry|June 24, 2018
Reduction of pesticide residues from tomatoes by low intensity electrical current and ultrasound applicationsMehmet Fatih Cengiz, Mehmet Başlar, Onur Basançelebi, et al.
Food Chemistry|June 24, 2018
Electrochemical identification of toxigenic fungal species using solid-state voltammetry strategiesEva M Mateo, José Vicente Gómez, Noemí Montoya, et al.
Food Chemistry|September 4, 2018
Omega-3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stabilityRodrigo Melgosa, Óscar Benito-Román, María Teresa Sanz, et al.
Food Chemistry|September 4, 2018
Conversion of 6-gingerol to 6-shogaol in ginger (Zingiber officinale) pulp and peel during subcritical water extractionMin-Jung Ko, Hwa-Hyun Nam, Myong-Soo Chung
Food Chemistry|September 4, 2018
Front-face fluorescence excitation-emission matrices in combination with three-way chemometrics for the discrimination and prediction of phenolic response to vineyard agronomic practicesManuel Cabrera-Bañegil, Esperanza Valdés-Sánchez, Daniel Moreno, et al.
Food Chemistry|September 4, 2018
Developing a multispectral model for detection of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) changes in fish fillet using physarum network and genetic algorithm (PN-GA) methodJun-Hu Cheng, Da-Wen Sun, Guixiong Liu, et al.
Food Chemistry|September 4, 2018
Enhanced storability of blueberries by acidic electrolyzed oxidizing water application may be mediated by regulating ROS metabolismYihui Chen, Yen-Con Hung, Mengyin Chen, et al.
Food Chemistry|September 4, 2018
Lemon yellow #15 a new highly stable, water soluble food colorant from the peel of Citrus limonXiaoyan Chen, Yuanqing Ding, Billy Forrest, et al.
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