Food Chemistry

ISSNs: 0308-8146

Elsevier

Scopus rating (2020): CiteScore 11.9 SJR 1.772 SNIP 2.235

Journal

Publications

1 - 6 out of 6Page size: 25
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  1. 2018

  2. Isoprostanoids quantitative profiling of marine red and brown macroalgae

    Vigor, C., Reversat, G., Rocher, A., Oger, C., Galano, J-M., Vercauteren, J., Durand, T., Tonon, T., Leblanc, C. & Potin, P., 1 Dec 2018

    Article in Food Chemistry

  3. 2017

  4. Water activity in liquid food systems: A molecular scale interpretation

    Maneffa, A. J., Stenner, R., Matharu, A. S., Clark, J. H., Matubayasi, N. & Shimizu, S., 15 Dec 2017

    Article in Food Chemistry

  5. 2016

  6. A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products

    Grundy, H. H., Reece, P., Buckley, M., Solazzo, C. M., Dowle, A. A., Ashford, D., Charlton, A. J., Wadsley, M. K. & Collins, M. J., 1 Jan 2016

    Article in Food Chemistry

  7. 2015

  8. Uncertainties of size measurements in electron microscopy characterization of nanomaterials in foods

    Dudkiewicz, A., Boxall, A. B. A., Chaudhry, Q., Mølhave, K., Tiede, K., Hofmann, P. & Linsinger, T. P. J., 1 Jun 2015

    Article in Food Chemistry

  9. 2012

  10. Phytochemical investigations and biological potential screening with cellular and non-cellular models of globe amaranth (Gomphrena globosaL.) inflorescences

    Silva, L. R., Valentão, P., Correia Faria, J. R., Ferreres, F., Sousa, C., Gil-Izquierdo, A., Pinho, B. R. & Andrade, P. B., 15 Nov 2012

    Article in Food Chemistry

  11. 2010

  12. Exploiting Catharanthus roseus roots: Source of antioxidants

    Pereira, D. M., Correia Faria, J. R., Gaspar, L., Ferreres, F., Valentão, P., Sottomayor, M. & Andrade, P. B., 1 Jul 2010

    Article in Food Chemistry

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