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Food Chemistry|July 13, 2019
Pigment-depletion in Atlantic salmon (Salmo salar) post-smolt starved at elevated temperature is not influenced by dietary carotenoid type and increasing α-tocopherol levelMartin Grünenwald, Mark B Adams, Chris G Carter, et al.
Food Chemistry|July 24, 2019
Carbon isotope measurements of foods containing sugar: A surveyMichelle M G Chartrand, Zoltan Mester
Food Chemistry|April 9, 2019
Effect of exogenous sucrose on anthocyanin synthesis in postharvest strawberry fruitDong Li, Xiaochen Zhang, Yanqun Xu, et al.
Food Chemistry|April 9, 2019
Simultaneous analysis and measurement of uncertainty estimation of six isoflavones in Cheonggukjang by liquid chromatography-electrospray tandem mass spectrometryMi Jin Lee, Jeong Min Lee, Sungjin Kim, et al.
Food Chemistry|April 9, 2019
Effect of solvent and extraction technique on composition and biological activity of Lepidium sativum extractsKatarzyna Rafińska, Paweł Pomastowski, Joanna Rudnicka, et al.
Food Chemistry|April 9, 2019
Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okaraMingkai Zhang, Pei Wang, Min Zou, et al.
Food Chemistry|April 9, 2019
Microbial catabolism of Porphyra haitanensis polysaccharides by human gut microbiotaShu-Ying Xu, Jude Juventus Aweya, Na Li, et al.
Food Chemistry|April 9, 2019
Identification of fiber added to semolina by near infrared (NIR) spectral techniquesAmanda Teixeira Badaró, Fernanda Lie Morimitsu, Amanda Rios Ferreira, et al.
Food Chemistry|April 9, 2019
Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technologyYanchao Wei, Xin Li, Dequan Zhang, et al.
Food Chemistry|April 9, 2019
Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probioticsXinxing Xu, Yejun Bao, Bingbing Wu, et al.
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