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Rapid electrochemical screening of antioxidant capacity (RESAC) of selected tea samples JOURNAL ARTICLE published April 2011 in Food Chemistry |
Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacity JOURNAL ARTICLE published September 2020 in Food Chemistry Research funded by Universidad de Granada (AGL2014-53895-R) |
The role of phenolic compounds during formation of turbidity in an aromatic bitter JOURNAL ARTICLE published December 2010 in Food Chemistry |
Phage-displayed peptides that mimic zearalenone and its application in immunoassay JOURNAL ARTICLE published June 2011 in Food Chemistry Research funded by National High Technology Research and Development Program of China (2007AA10Z427) |
Stability of the intense sweetener neohesperidine dihydrochalcone in blackcurrant jams JOURNAL ARTICLE published January 1995 in Food Chemistry |
Development of a reproducible method of analysis of iron, zinc and phosphorus in vegetables digests by SEC-ICP-MS JOURNAL ARTICLE published March 2020 in Food Chemistry |
Micro-nano particle formation and transformation mechanisms of broth in meat braised processing JOURNAL ARTICLE published April 2021 in Food Chemistry Research funded by National Key Research and Development Program of China (2016YFD0401501) | Shanghai Pu jiang Program (18PJ1432600) |
The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain “F-78” JOURNAL ARTICLE published March 2016 in Food Chemistry |
Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage JOURNAL ARTICLE published August 2023 in Food Chemistry |
Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling JOURNAL ARTICLE published May 2022 in Food Chemistry |
High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity JOURNAL ARTICLE published December 2020 in Food Chemistry |
Influence of processing on the levels of amines and proline and on the physico-chemical characteristics of concentrated orange juice JOURNAL ARTICLE published March 2010 in Food Chemistry |
Updating chemical profiling of red ginseng via the elucidation of two geometric isomers of ginsenosides Rg9 and Rg10 JOURNAL ARTICLE published December 2013 in Food Chemistry Research funded by Ministry of Education, Science and Technology (2009-0093815,2011-0024389) |
Characterization of two glycoside hydrolase family 36 α-galactosidases: Novel transglycosylation activity, lead–zinc tolerance, alkaline and multiple pH optima, and low-temperature activity JOURNAL ARTICLE published March 2016 in Food Chemistry Research funded by Key Technologies Research and Development Program of China (2013BAD10B01) | National Natural Science Foundation of China (31260215,31460694) | Applied and Basic Research Foundation of Yunnan Province (2011FB048,2013FZ045) | Science Research Foundation of Yunnan Provincial Education Committee (2012Y166) |
Speciation of Zn, Fe, Ca and Mg in wine with the Donnan Membrane Technique JOURNAL ARTICLE published January 2018 in Food Chemistry |
Proteolytic specificity of elastase on bovine β-casein JOURNAL ARTICLE published September 1999 in Food Chemistry |
The effect of processing conditions on the stability of fructooligosaccharides in acidic food products JOURNAL ARTICLE published April 2015 in Food Chemistry |
Effects of 3-Hydrogenkwadaphnin on intracellular purine nucleotide contents and their link to K562 cell death JOURNAL ARTICLE published September 2011 in Food Chemistry |
Synthesis of protodolomite from coral reef sand JOURNAL ARTICLE published January 2006 in Food Chemistry |
Bibliography of analytical, nutritional and clinical methods JOURNAL ARTICLE published January 2007 in Food Chemistry |