Here are the latest HOT papers published in Food & Function, as recommended by the referees:
Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry
Smaro Kokkinidou and Devin G. Peterson
Food Funct., 2013, Advance Article, DOI: 10.1039/C3FO60032G
What is under the hump? Mass Spectrometry based analysis of complex mixtures in processed food – Lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel
Nikolai Kuhnert, Rakesh Jaiswal, Ghada Yassin and Agnieszka Golon
Food Funct., 2013, Accepted Manuscript, DOI: 10.1039/C3FO30385C
Both these papers are free to access for the next 4 weeks!
