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Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivoCHOU, Chung-Hsi; LIU, Cheng-Wei; YANG, Deng-Jye et al.Food chemistry. 2015, Vol 168, pp 63-69, issn 0308-8146, 7 p.Article

Carotenoid content and antioxidant activity of hexane extracts from selected Croatian corn hybridsKLJAK, Kristina; GRBESA, Darko.Food chemistry. 2015, Vol 167, pp 402-408, issn 0308-8146, 7 p.Article

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission testYUNZI FENG; GUOWAN SU; HAIFENG ZHAO et al.Food chemistry. 2015, Vol 167, pp 220-228, issn 0308-8146, 9 p.Article

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatographyPARAVISINI, Laurianne; PROT, Aurélie; GOUTTEFANGEAS, Cécile et al.Food chemistry. 2015, Vol 167, pp 281-289, issn 0308-8146, 9 p.Article

Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regionsGOMEZ, J; LASANTA, C; PALACIOS-SANTANDER, J. M et al.Food chemistry. 2015, Vol 168, pp 218-224, issn 0308-8146, 7 p.Article

Consequences of the matrix effect on recovery of dinotefuran and its metabolites in green tea during tandem mass spectrometry analysisMUSFIQUR RAHMAN, Md; ABD EL-ATY, A. M; CHOI, Jeong-Heui et al.Food chemistry. 2015, Vol 168, pp 445-453, issn 0308-8146, 9 p.Article

Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cellsREZAEI, Mohammad N; DORNEZ, Emmie; VERSTREPEN, Kevin J et al.Food chemistry. 2015, Vol 168, pp 183-189, issn 0308-8146, 7 p.Article

Detection of orange juice frauds using front-face fluorescence spectroscopy and Independent Components AnalysisAMMARI, Faten; REDJDAL, Lamia; RUTLEDGE, Douglas N et al.Food chemistry. 2015, Vol 168, pp 211-217, issn 0308-8146, 7 p.Article

Determination of sucrose content in sugar beet by portable visible and near-infrared spectroscopyLEIQING PAN; QIBING ZHU; RENFU LU et al.Food chemistry. 2015, Vol 167, pp 264-271, issn 0308-8146, 8 p.Article

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Effects of processing on the recovery of food allergens from a model dark chocolate matrixKHUDA, Sefat E; JACKSON, Lauren S; FU, Tong-Jen et al.Food chemistry. 2015, Vol 168, pp 580-587, issn 0308-8146, 8 p.Article

Efficient stabilization of Saccharomyces cerevisiae external invertase by immobilisation on modified beidellite nanoclaysANDJELKOVIE, Uroš; MILUTINOVIC-NIKOLI, Aleksandra; JOVIC-JOVICIC, Nataša et al.Food chemistry. 2015, Vol 168, pp 262-269, issn 0308-8146, 8 p.Article

Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applicationsPEREZ-MASIA, Rocío; LOPEZ-NICOLAS, Rubén; PERIAGO, Maria Jesús et al.Food chemistry. 2015, Vol 168, pp 124-133, issn 0308-8146, 10 p.Article

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The pecan nut (Carya illinoinensis) and its oil and polyphenolic fractions differentially modulate lipid metabolism and the antioxidant enzyme activities in rats fed high-fat dietsDOMINGUEZ-AVILA, Jesús A; ALVAREZ-PARRILLA, Emilio; LOPEZ-DIAZ, José A et al.Food chemistry. 2015, Vol 168, pp 529-537, issn 0308-8146, 9 p.Article

The rheological properties of tara gum (Caesalpinia spinosa)YANBEI WU; WEI DING; LIRONG JIA et al.Food chemistry. 2015, Vol 168, pp 366-371, issn 0308-8146, 6 p.Article

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Toward a more standardised and accurate evaluation of glycemic response to foods: Recommendations for portion size calculationBORDENAVE, Nicolas; KOCK, Lindsay B; ABERNATHY, Mengyue et al.Food chemistry. 2015, Vol 167, pp 229-235, issn 0308-8146, 7 p.Article

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Pain and depression comorbidity: A preclinical perspectiveLI, Jun-Xu.Behavioural brain research. 2015, Vol 276, pp 92-98, issn 0166-4328, 7 p.Article

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