Cereal processing waste, an environmental impact and value addition perspectives: A comprehensive treatise
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Gul Hassan, Muhammad Asim Shabbir, Farah Ahmad, Imran Pasha, Noman Aslam, Talha Ahmad, Abdur Rehman, Muhammad Faisal Manzoor, Muhammad Inam-Ur-Raheem, Rana Muhammad Aadil (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research
Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Yeong-Sheng Lee, Rodrigo Tarté, Nuria C. Acevedo (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research
Discovery of peptide biomarkers by label-free peptidomics for discrimination of horn gelatin and hide gelatin from Cervus nippon Temminck
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Shuying Han, Kexuan Zhao, Shuo Cai, Mengtong Jiang, Xiaozheng Huang, Shengjun Chen, Song Li, Ming Zhao, Jin-ao Duan, Rui Liu (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research
Antioxidant action and enzyme activity modulation by bioaccessible polyphenols from jambolan (Syzygium cumini (L.) Skeels)
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Mariana de Morais Sousa, Rosália Maria Tôrres de Lima, Alessandro de Lima, Antonielly Campinho Reis, Ana Amélia de Carvalho Melo Cavalcante, José Augusto Gasparotto Sattler, Lígia Bicudo de Almeida-Muradian, José de Sousa Lima Neto, Regilda Saraiva dos Reis Moreira-Araujo, Nadir do Nascimento Nogueira (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research
Surface molecularly imprinted magnetic MOFs: A novel platform coupled with magneto electrode for high throughput electrochemical sensing analysis of oxytetracycline in foods
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Yukun Yang, Zhuo Shi, Yuanyuan Chang, Xiaomin Wang, Ligang Yu, Caixia Guo, Jinhua Zhang, Baoqing Bai, Dandan Sun, Sanhong Fan (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research
The differences of muscle proteins between neon flying squid (Ommastrephes bartramii) and jumbo squid (Dosidicus gigas) mantles via physicochemical and proteomic analyses
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Shan-shan Shui, Hui Yao, Ze-dong Jiang, Soottawat Benjakul, Santiago P. Aubourg, Bin Zhang (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research
Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Bo Chen, Kai Zhou, Yong Xie, Wen Nie, Peijun Li, Hui Zhou, Baocai Xu (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research
A simple and green ultrasound liquid–liquid microextraction method based on low viscous hydrophobic deep eutectic solvent for the preconcentration and separation of selenium in water and food samples prior to HG-AAS detection
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Nail Altunay, Mustafa Tuzen (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research
An improved method for the isolation of amarogentin, the bitter principle of yellow gentian roots
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Serena Fiorito, Francesco Epifano, Lorenzo Marchetti, Lucia Palumbo, Fabrizio Mascioli, Maria Bastianini, Fabio Cardellini, Roberto Spogli, Salvatore Genovese (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research
The non-covalent interaction between two polyphenols and caseinate as affected by two types of enzymatic protein crosslinking
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Yan-Jie Zhang, Na Zhang, Xin-Huai Zhao (Source: Food Chemistry)
Source: Food Chemistry - June 16, 2021 Category: Food Science Source Type: research
A novel ratiometric electrochemical sensor for the selective detection of citrinin based on molecularly imprinted poly(thionine) on ionic liquid decorated boron and nitrogen co-doped hierarchical porous carbon
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Xiaopeng Hu, Yiwei Liu, Yide Xia, Faqiong Zhao, Baizhao Zeng (Source: Food Chemistry)
Source: Food Chemistry - June 16, 2021 Category: Food Science Source Type: research
Geographical origin authentication of southern Brazilian red wines by means of EEM-pH four-way data modelling coupled with one class classification approach
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Layane Lenardon Vinciguerra, Fernanda Carla Böck, Mateus Pires Schneider, Natalia Alejandra Pisoni Canedo Reis, Letícia Flores Silva, Kelly Christina Mendes de Souza, Celito Crivellaro Guerra, Adriano de Araújo Gomes, Ana Maria Bergold, Marco Flôres Ferrão (Source: Food Chemistry)
Source: Food Chemistry - June 16, 2021 Category: Food Science Source Type: research
Evaluation of multielement/proximate composition and bioactive phenolics contents of unconventional edible plants from Brazil using multivariate analysis techniques
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Hesrom Fernandes Serra Moura, Fernanda de Souza Dias, Laura Beatriz Souza e Souza, Bárbara Elizabeth Alves de Magalhães, Caroline de Aragão Tannus, Wellington Correia de Carvalho, Geovani Cardoso Brandão, Walter Nei Lopes dos Santos, Maria Graças Andrade Korn, Daniele Cristina Muniz Batista dos Santos, Mariângela Vieira Lopes, Débora de Andrade Santana, Aníbal de Freitas Santos Júnior (Source: Food Chemistry)
Source: Food Chemistry - June 16, 2021 Category: Food Science Source Type: research
Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Bing Xia, Zhi-Jing Ni, Long-Teng Hu, Elnur Elam, Kiran Thakur, Jian-Guo Zhang, Zhao-Jun Wei (Source: Food Chemistry)
Source: Food Chemistry - June 16, 2021 Category: Food Science Source Type: research
Study on the Nutritional Characteristics and Antioxidant Activity of Dealcoholized Sequentially Fermented Apple Juice with Saccharomyces cerevisiae and Lactobacillus plantarum Fermentation
Publication date: Available online 11 June 2021Source: Food ChemistryAuthor(s): Hongcai Li, Jintao Huang, Yaqin Wang, Xingnan Wang, Yichen Ren, Tianli Yue, Zhouli Wang, Zhenpeng Gao (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
