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Journal of Food Biochemistry|July 30, 2019
Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non-hulled Triticum speciesGiulia Bianchi, Beatrice Falcinelli, Giacomo Tosti, et al.Journal of Food Biochemistry|July 30, 2019
Influence of illumination on the greening and relative enzyme activity of garlic pureeYi He, Gong-Jian Fan, Cai-E Wu, et al.Journal of Food Biochemistry|July 30, 2019
Impact of near freezing temperature storage on postharvest quality and antioxidant capacity of two apricot (Prunus armeniaca L.) cultivarsKuanbo Cui, Handong Zhao, Lina Sun, et al.Journal of Food Biochemistry|July 30, 2019
Kinetics of acetylcholinesterase inhibition by hemp seed protein-derived peptidesSunday A Malomo, Rotimi E AlukoJournal of Food Biochemistry|July 30, 2019
Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studiesRajarajeswari Jayaraman, Hrudya Uluvar, Farhath Khanum, et al.Journal of Food Biochemistry|July 30, 2019
Aroma and soluble solid contents of the uvaia-a native Atlantic rainforest fruit-are negatively affected by early harvestThais Pádua Freitas, Poliana Cristina Spricigo, Eduardo Purgatto, et al.Journal of Food Biochemistry|July 30, 2019
Cloning, expression profiling, and effects of fasting status on neuropeptide Y in Schizothorax davidiXingxing Deng, Luo Lei, Dengyue Yuan, et al.Journal of Food Biochemistry|September 3, 2019
Phenolic compounds present in fruit extracts of Malus spp. show antioxidative and pro-apoptotic effects on human gastric cancer cell linesMeiling Han, Ai Li, Ting Shen, et al.Journal of Food Biochemistry|September 3, 2019
Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuum L., var. Senise)Giovanna Speranza, Roberto Lo Scalzo, Carlo F Morelli, et al.Journal of Food Biochemistry|September 3, 2019
Flaxseed gum: Extraction, bioactive composition, structural characterization, and its potential antioxidant activityBushra Safdar, Zhihua Pang, Xinqi Liu, et al.Pageof 175