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Food Chemistry|July 21, 2019
Valorization of keratin from food wastes via crosslinking using non-toxic oligosaccharide derivativesXiang Mi, Yue Chang, Helan Xu, et al.
Food Chemistry|July 21, 2019
Formation of functionalized silica-based nanoparticles and their application for extraction and determination of Hg (II) ion in fish samplesTahereh Ahmadi, Shahriyar Bahar, Ghodsi Mohammadi Ziarani, et al.
Food Chemistry|March 13, 2019
Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meatXue Zhao, Tong Xing, Yingyao Wang, et al.
Food Chemistry|March 13, 2019
Synthesis and characterization of core-shell magnetic molecularly imprinted polymers for selective recognition and determination of quercetin in apple samplesYang Cheng, Jiyun Nie, Jing Li, et al.
Food Chemistry|March 13, 2019
Quinoa intake reduces plasma and liver cholesterol, lessens obesity-associated inflammation, and helps to prevent hepatic steatosis in obese db/db mouseGiuliana D Noratto, Kevin Murphy, Boon P Chew
Food Chemistry|March 13, 2019
Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodlesMeng Ma, Chuan-Wu Han, Man Li, et al.
Food Chemistry|March 13, 2019
Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser techniqueYanlei Li, Xiuying Tang, Zhixiong Shen, et al.
Food Chemistry|March 13, 2019
HPAEC-PAD and Q-TOF-MS/MS analysis reveal a novel mode of action of endo-β-1,3(4)-d-glucanase Eng16A from coprinopsis cinerea on barley β-glucanYuanjing Xiong, Yanxin Wang, Maomao Li, et al.
Food Chemistry|March 13, 2019
Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastriesNan Yang, Ruixia Qiu, Shuo Yang, et al.
Food Chemistry|March 13, 2019
Effects of drying temperature and long-term storage conditions on black rice phenolic compoundsGustavo Heinrich Lang, Igor da Silva Lindemann, Cristiano Dietrich Ferreira, et al.
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