Food Chemistry

ISSNs: 0308-8146, 03088146

Elsevier BV, Netherlands

FI (2012): 2, ISI indexed (2012): yes

Central database

Journal

  1. Research › Journal article
  2. Published

    Activity of caffeic acid in different fish lipid matrices: A review. / Medina, Isabel; Undeland, Ingrid; Larsson, Karin; Storrø, Ivar; Rustad, Turid; Jacobsen, Charlotte; Kristinová, Věra; Gallardo, José Manuel.

    In: Food Chemistry, Vol. 131, No. 3, 2012, p. 730-740.

    Publication: Research - peer-reviewJournal article – Annual report year: 2012

  3. Published
  4. Published

    Antioxidant activities and functional properties of protein and peptide fractions isolated from salted herring brine. / Taheri, Ali; Farvin, Sabeena; Jacobsen, Charlotte; Baron, Caroline P.

    In: Food Chemistry, Vol. 142, 2014, p. 318-326.

    Publication: Research - peer-reviewJournal article – Annual report year: 2014

  5. Published
  6. Published

    Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in omega-3 enriched milk. / Farvin, Sabeena; Baron, Caroline; Nina Skall, Nielsen; Jacobsen, Charlotte.

    In: Food Chemistry, Vol. 123, No. 4, 2010, p. 1081-1089.

    Publication: Research - peer-reviewJournal article – Annual report year: 2010

  7. Published

    Antioxidant activity of yoghurt peptides: Part 2 – Characterisationof peptide fractions. / Farvin, Sabeena; Baron, Caroline; Nielsen, Nina Skall; Otte, Jeanette; Jacobsen, Charlotte.

    In: Food Chemistry, Vol. 123, No. 4, 2010, p. 1090-1097.

    Publication: Research - peer-reviewJournal article – Annual report year: 2010

  8. Published
  9. Published

    Bio-fortification and isotopic labelling of Se metabolites in onions and carrots following foliar application of Se and 77Se. / Kápolna, Emese; Laursen, Kristian H.; Husted, Søren; Larsen, Erik H.

    In: Food Chemistry, Vol. 133, No. 3, 2012, p. 650-657.

    Publication: Research - peer-reviewJournal article – Annual report year: 2012

  10. Published

    Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes. / Justesen, U.; Knuthsen, Pia.

    In: Food Chemistry, Vol. 73, No. 2, 2001, p. 245-250.

    Publication: Research - peer-reviewJournal article – Annual report year: 2001

  11. Published

    Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss). / Godiksen, Helene; Morzel, M.; Hyldig, Grethe; Jessen, Flemming.

    In: Food Chemistry, Vol. 113, No. 4, 2009, p. 889-896.

    Publication: Research - peer-reviewJournal article – Annual report year: 2009

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