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Food Chemistry|September 15, 2019
Melanoidin formed from fructosylalanine contains more alanine than melanoidin formed from d-glucose with L-alanineGhassan Faisal Mohsin, Franz-Josef Schmitt, Clemens Kanzler, et al.
Food Chemistry|August 16, 2019
Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meatsNatalia P Vidal, Charles Manful, Thu H Pham, et al.
Food Chemistry|August 16, 2019
Lipid emulsion enhances fish allergen parvalbumin's resistance to in vitro digestion and IgG/IgE binding capacityChen Luo, Yuman Guo, Zhenxing Li, et al.
Food Chemistry|August 21, 2019
Blueberry pectin and increased anthocyanins stability under in vitro digestionJeewon Koh, Zhimin Xu, Louise Wicker
Food Chemistry|July 20, 2019
Quinoa protein: Composition, structure and functional propertiesSamira Dakhili, Leyla Abdolalizadeh, Seyede Marzieh Hosseini, et al.
Food Chemistry|July 20, 2019
Reduced IgE/IgG binding capacities of bovine α-Lactalbumin by glycation after dynamic high-pressure microfluidization pretreatment evaluated by high resolution mass spectrometryJin-Lin Li, Jun Liu, Yun-Hua Ye, et al.
Food Chemistry|July 20, 2019
Complete validation according to current international criteria of a confirmatory quantitative method for the determination of nitrofuran metabolites in seafood by liquid chromatography isotope dilution tandem mass spectrometryBritt Elin Øye, Felicia Dawn Couillard, Stig Valdersnes
Food Chemistry|July 20, 2019
Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidationSisse Jongberg, Aline M C Racanicci, Leif H Skibsted
Food Chemistry|July 21, 2019
Chromatographic analysis of alginate degradation by five recombinant alginate lyases from Cellulophaga algicola DSM 14237Anja Fischer, Daniel Wefers
Food Chemistry|July 21, 2019
Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentationJunnan Xu, Yiman Qi, Jie Zhang, et al.
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