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

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

Effects of dietary arginine supplementation on growth performance, flesh quality, muscle antioxidant capacity and antioxidant-related signalling molecule expression in young grass carp (Ctenopharyngodon idella)BIAO WANG; YANG LIU; LIN FENG et al.Food chemistry. 2015, Vol 167, pp 91-99, issn 0308-8146, 9 p.Article

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

Improved solubility and stability of 7-hydroxy-4-methylcoumarin at different temperatures and pH values through complexation with sulfobutyl ether-β-cyclodextrinMIN LIU; AIJU CHEN; YONG WANG et al.Food chemistry. 2015, Vol 168, pp 270-275, issn 0308-8146, 6 p.Article

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

Thermal transformation of trans-5-O-caffeoylquinic acid (trans-5-CQA) in alcoholic solutionsDAWIDOWICZ, Andrzej L; TYPEK, Rafal.Food chemistry. 2015, Vol 167, pp 52-60, issn 0308-8146, 9 p.Article

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

An alternative method for protein determination without melamine interferenceHWEIYAN TSAI; HAN SHIAO.Food chemistry. 2014, Vol 158, issn 0308-8146, p. 384Article

¹H NMR-based metabolomics studies on the effect of sesamin in Atlantic salmon (Salmo salar)WAGNER, Liane; TRATTNER, Sofia; PICKOVA, Jana et al.Food chemistry. 2014, Vol 147, pp 98-105, issn 0308-8146, 8 p.Article

A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisationTAN, Ee-San; NGOH, Ying-Yuan; GAN, Chee-Yuen et al.Food chemistry. 2014, Vol 152, pp 447-455, issn 0308-8146, 9 p.Article

A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from ChinaWANG, Xue-Mei; JI ZHANG; WU, Li-Hua et al.Food chemistry. 2014, Vol 151, pp 279-285, issn 0308-8146, 7 p.Article

A new strategy for determination of bisphenol A in the presence of Sudan I using a ZnO/CNTs/ionic liquid paste electrode in food samplesNAJAFI, Maryam; KHALILZADEH, Mohammad A; KARIMI-MALEH, Hassan et al.Food chemistry. 2014, Vol 158, pp 125-131, issn 0308-8146, 7 p.Article

A new volatiles-based differentiation method of Chinese spirits using longpath gas-phase infrared spectroscopyDONG, D; ZHENG, W; WANG, W et al.Food chemistry. 2014, Vol 155, pp 45-49, issn 0308-8146, 5 p.Article

A novel application of pulsed electric field (PEF) processing for improving glutathione (GSH) antioxidant activityJIA WANG; KE WANG; YING WANG et al.Food chemistry. 2014, Vol 161, pp 361-366, issn 0308-8146, 6 p.Article

A novel method for discrimination of beef and horsemeat using Raman spectroscopyBOYACI, Ismail Hakki; TEMIZ, Havva Tümay; UYSAL, Reyhan Selin et al.Food chemistry. 2014, Vol 148, pp 37-41, issn 0308-8146, 5 p.Article