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Antioxidant and anti-browning property of 2-arylbenzofuran derivatives from Morus alba Linn root bark |
 Food Chem., Available online 20 November 2019, 125739 | https://doi.org/10.1016/j.foodchem.2019.125739 |
| Food_Technology ( 2019-11-26 ) |
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Influence of selenium biofortification on the bioactive compounds and antioxidant activity of wheat microgreen extract |
| Food Chem., Available online 25 October 2019, 125763 | https://doi.org/10.1016/j.foodchem.2019.125763 |
| Food_Technology ( 2019-10-29 ) |
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Influence of drought stress on bioactive compounds, antioxidant enzymes and glucosinolate contents of Chinese cabbage (Brassica rapa) |
| Food Chem., Available online 16 October 2019, 125657 | https://doi.org/10.1016/j.foodchem.2019.125657 |
| Food_Technology ( 2019-10-24 ) |
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Organic acid conjugated phenolic compounds of hardy kiwifruit (Actinidia arguta) and their NF-κB inhibitory activity |
| Food Chem., Available online 18 October 2019, Volume 308, 125666 | https://doi.org/10.1016/j.foodchem.2019.125666 |
| Food_Technology ( 2019-10-24 ) |
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Hydrolysis of beta-glucan in oat flour during subcritical-water extraction |
| Food Chem., Available online 19 October 2019, Volume 308, 125670 | https://doi.org/10.1016/j.foodchem.2019.125670 |
| Food_Technology ( 2019-10-24 ) |
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Curing of ground ham by remote infusion of atmospheric non-thermal plasma |
| Food Chem., Available online 19 October 2019, 125643 | https://doi.org/10.1016/j.foodchem.2019.125643 |
| Food_Technology ( 2019-10-23 ) |
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Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences |
| Food Chem., Volume 299, 30 November 2019, 125099 | https://doi.org/10.1016/j.foodchem.2019.125099 |
| Food_Technology ( 2019-10-16 ) |
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Development of candidate reference method for accurate quantitation of four polycyclic aromatic hydrocarbons in olive oil via gas chromatography–high-resolution mass spectrometry using 13C-labeled internal standards |
| Food Chem., Available online 10 October 2019, 125639 | https://doi.org/10.1016/j.foodchem.2019.125639 |
| Food_Technology ( 2019-10-15 ) |
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Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles |
| Food Chem., Available online 3 October 2019, 125619 | https://doi.org/10.1016/j.foodchem.2019.125619 |
| Food_Technology ( 2019-10-08 ) |
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Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides |
| Food Hydrocolloids, Available online 27 September 2019, 105396 | https://doi.org/10.1016/j.foodhyd.2019.105396 |
| Food_Technology ( 2019-09-30 ) |
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Isoflavone accumulation and the metabolic gene expression in response to persistent UV-B irradiation in soybean sprouts |
| Food Chem., Available online 19 August 2019, Volume 303, 125376 | https://doi.org/10.1016/j.foodchem.2019.125376 |
| Food_Technology ( 2019-09-26 ) |
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Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties |
| Food Chem., Available online 4 September 2019, 125462 | https://doi.org/10.1016/j.foodchem.2019.125462 |
| Food_Technology ( 2019-09-26 ) |
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Comparative metabolic expressions of fermented soybeans according to different microbial starters |
| Food Chem., Available online 4 September 2019, Volume 305, 125461 | https://doi.org/10.1016/j.foodchem.2019.125461 |
| Food_Technology ( 2019-09-26 ) |
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Preparation of carbohydrate-based functional composite films incorporated with curcumin |
| Food Hydrocolloids, Available online 10 August 2019, Volume 98, 105302 | https://doi.org/10.1016/j.foodhyd.2019.105302 |
| Food_Technology ( 2019-09-25 ) |
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Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments |
| Food Chem., Volume 300, 1 December 2019, 125193 | https://doi.org/10.1016/j.foodchem.2019.125193 |
| Food_Technology ( 2019-08-22 ) |
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e브릭몰 
