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Method validation of 12 kinds of food dye in chewing gums and soft drinks, and evaluation of measurement uncertainty for soft drinks |
 Food Chem., Available online 27 March 2021, 356. 129705. | https://doi.org/10.1016/j.foodchem.2021.129705 |
| Food_Technology ( 2021-03-30 ) |
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The effect of different pretreatments followed by enzyme reaction on preparing shape-retaining softened burdock |
| Food Chem., Available online 3 March 2021, 129440 | https://doi.org/10.1016/j.foodchem.2021.129440 |
| Food_Technology ( 2021-03-05 ) |
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Rapid and Non-Destructive Spectroscopic Method for Classifying Beef Freshness using a Deep Spectral Network Fused with Myoglobin Information |
| Food Chem., Available online 23 February 2021, 129329 | https://doi.org/10.1016/j.foodchem.2021.129329 |
| Food_Technology ( 2021-02-23 ) |
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Causal effects of relative fat, protein, and carbohydrate intake on chronic kidney disease: a Mendelian randomization study |
| Am. J. Clin. Nutr., Published: 10 February 2021, nqaa379 | https://doi.org/10.1093/ajcn/nqaa379 |
| Food_Technology ( 2021-02-15 ) |
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Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model |
| Food Chem., Available online 6 February 2021, 129224 | https://doi.org/10.1016/j.foodchem.2021.129224 |
| Food_Technology ( 2021-02-09 ) |
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Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil |
| Food Hydrocolloids, 84, 2018, Pages 58-67 | https://doi.org/10.1016/j.foodhyd.2018.05.048 |
| Food_Technology ( 2021-01-19 ) |
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Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin |
| Food Chem., Available online 19 January 2021, 129099 | https://doi.org/10.1016/j.foodchem.2021.129099 |
| Food_Technology ( 2021-01-19 ) |
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Pectin/Pullulan blend films for food packaging: effect of blending ratio |
| Food Chem., Available online 9 January 2021,129022 | https://doi.org/10.1016/j.foodchem.2021.129022 |
| Food_Technology ( 2021-01-19 ) |
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Delineating the interaction mechanism of glabridin and ovalbumin by spectroscopic and molecular docking techniques |
| Food Chem., Available online 6 January 2021, 128981 | https://doi.org/10.1016/j.foodchem.2020.128981 |
| Food_Technology ( 2021-01-07 ) |
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Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems |
| Food Chem., 26 December 2020, 128930 | https://doi.org/10.1016/j.foodchem.2020.128930 |
| Food_Technology ( 2020-12-30 ) |
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Polycaprolactone film functionalized with bacteriophage T4 promotes antibacterial activity of food packaging toward Escherichia coli |
| Food Chem., 24 December 2020, 128883 | https://doi.org/10.1016/j.foodchem.2020.128883 |
| Food_Technology, Biotechnology ( 2020-12-30 ) |
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Simple synthesis of a clew-like tungsten carbide nanocomposite decorated with gold nanoparticles for the ultrasensitive detection of tert-butylhydroquinone |
| Food Chem., 24 December 2020, 128936 | https://doi.org/10.1016/j.foodchem.2020.128936 |
| Food_Technology ( 2020-12-30 ) |
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Preparation and characterization of self-assembled short-chain glucan aggregates (SCGAs) derived from various starches |
| Food Hydrocolloids, Available online 17 December 2020, 106517 | https://doi.org/10.1016/j.foodhyd.2020.106517 |
| Food_Technology ( 2020-12-22 ) |
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Development of isotope dilution-liquid chromatography/tandem mass spectrometry for the accurate determination of type-A trichothecenes in grains |
| Food Chem., Available online 23 November 2020, 128698 | https://doi.org/10.1016/j.foodchem.2020.128698 |
| Food_Technology ( 2020-12-18 ) |
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Phytochemical profile and antioxidant activity of Dracocephalum moldavica L. seed extracts using different extraction methods |
| Food Chem., Available online 12 November 2020, 128531 | https://doi.org/10.1016/j.foodchem.2020.128531 |
| Pharmacology, Food_Technology ( 2020-12-18 ) |
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