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Food Chemistry|September 4, 2018
Quantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS(QTOF)Oreto Fayos, María Savirón, Jesús Orduna, et al.
Food Chemistry|September 4, 2018
Classification of wines according to several factors by ICP-MS multi-element analysisE P Pérez-Álvarez, R Garcia, P Barrulas, et al.
Food Chemistry|September 4, 2018
In vitro and in silico perspectives on estrogenicity of tanshinones from Salvia miltiorrhizaTiehua Zhang, Shuning Zhong, Yongjun Wang, et al.
Food Chemistry|September 4, 2018
Label free DNA-based optical biosensor as a potential system for wine authenticitySara Barrias, José R Fernandes, José Eduardo Eiras-Dias, et al.
Food Chemistry|September 4, 2018
Myricanol mitigates lipid accumulation in 3T3-L1 adipocytes and high fat diet-fed zebrafish via activating AMP-activated protein kinaseShengnan Shen, Qiwen Liao, Yu Feng, et al.
Food Chemistry|September 4, 2018
Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stagesJianxin Song, Jinfeng Bi, Qinqin Chen, et al.
Food Chemistry|September 4, 2018
High throughput quantitative volatile profiling of melons with silicone rod extraction - thermal desorption - GC-MS for plant breeding line selectionAniko Kende, Pei Pei Lim, Florence Lai, et al.
Food Chemistry|September 4, 2018
Effect of abscisic acid (ABA) and chitosan/nano-silica/sodium alginate composite film on the color development and quality of postharvest Chinese winter jujube (Zizyphus jujuba Mill. cv. Dongzao)Xiaohong Kou, Yulong He, Yunfei Li, et al.
Food Chemistry|September 4, 2018
Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood orangesLaura Cebadera-Miranda, Laura Domínguez, Maria Inês Dias, et al.
Food Chemistry|September 4, 2018
Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical originIgor Lukić, Silvia Carlin, Ivana Horvat, et al.
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