Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition
Publication date: Available online 5 June 2021Source: Food ChemistryAuthor(s): Chao Xue, Juan You, Huimin Zhang, Shanbai Xiong, Tao Yin, Qilin Huang (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Rapid discrimination of beer based on quantitative aroma determination using colorimetric sensor array
Publication date: Available online 5 June 2021Source: Food ChemistryAuthor(s): Mei Yang, Xiaodong Zhai, Xiaowei Huang, Zhihua Li, Jiyong Shi, Qi Li, Xiaobo Zou, Maurizio Battino (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Interaction mechanism of kafirin with ferulic acid and tetramethyl pyrazine: Multiple spectroscopic and molecular modeling studies
Publication date: Available online 5 June 2021Source: Food ChemistryAuthor(s): Lin Zhu, Xuebo Song, Fei Pan, Tuohetisayipu Tuersuntuoheti, Fuping Zheng, Qing Li, Siqi Hu, Feifei Zhao, Jinyuan Sun, Baoguo Sun (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Rapid Screening and Determination of Pesticides on Lemon Surfaces Using the Paper-Spray Mass Spectrometry Integrated via Thermal Desorption Probe
Publication date: Available online 5 June 2021Source: Food ChemistryAuthor(s): Kuan-Hong Chen, Yi- Chieh Li, Fuu Sheu, Che-Hsin Lin (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Scores selection via Fisher’s discriminant power in PCA-LDA to improve the classification of food data
Publication date: Available online 5 June 2021Source: Food ChemistryAuthor(s): Valber Elias de Almeida, David Douglas de Sousa Fernandes, Paulo Henrique Gonçalves Dias Diniz, Adriano de Araújo Gomes, Germano Véras, Roberto Kawakami Harrop Galvão, Mario Cesar Ugulino Araujo (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Mathematical modeling of cinnamon (Cinnamomum verum) bark oil release from agar/PVA biocomposite film for antimicrobial food packaging: The effects of temperature and relative humidity
Publication date: Available online 6 June 2021Source: Food ChemistryAuthor(s): Jung-Soo Lee, Inyoung Choi, Jaejoon Han (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Structural elucidation and immunomodulatory evaluation of a polysaccharide from Stevia rebaudiana leaves
Publication date: Available online 6 June 2021Source: Food ChemistryAuthor(s): Zhengguo Li, Lijun An, Shaojie Zhang, Zhaoyu Shi, Jiahe Bao, Muhetaer Tuerhong, Munira Abudukeremu, Jing Xu, Yuanqiang Guo (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
A fast, low-cost, sensitive, selective, and non-laborious method based on functionalized magnetic nanoparticles, magnetic solid-phase extraction, and fluorescent carbon dots for the fluorimetric determination of copper in wines without prior sample treatment
Publication date: Available online 6 June 2021Source: Food ChemistryAuthor(s): Matheus H. Costa, Danilo T.S. Ferreira, Jonathan E.S. Pádua, Julys P.A. Fernandes, Josué Carinhanha C. Santos, Francisco Antônio S. Cunha, Mario Cesar Ugulino Araújo (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Angiotensin-I converting enzyme inhibitory activity of Amaranthus hypochondriacus seed protein hydrolysates produced with lactic bacteria and their peptidomic profiles
Publication date: Available online 6 June 2021Source: Food ChemistryAuthor(s): Fabiola Sánchez-López, Víctor J. Robles-Olvera, Madeleine Hidalgo-Morales, Apollinaire Tsopmo (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees
Publication date: Available online 6 June 2021Source: Food ChemistryAuthor(s): Mengxue Fang, Shanbai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, Youming Liu, Juan You (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Evaluation of a modified atmosphere packaging system in pallets to extend the shelf life of the stored tomato at cooling temperature
Publication date: Available online 6 June 2021Source: Food ChemistryAuthor(s): Vanesa Olveira-Bouzas, Consuelo Pita-Calvo, Mª Lourdes Vázquez-Odériz, Mª Ángeles Romero-Rodríguez (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Antioxidant p-terphenyl compounds in the mushroom Boletopsis leucomelas (PERS.) FAYOD and how they change via cooking
Publication date: Available online 6 June 2021Source: Food ChemistryAuthor(s): Yuka Sakemi, Moe Hagiwara, Aya Oikawa, Miho Sato, Saki Sato, Natsuki Sawa, Hinata Nishizawa, Kazutoshi Shindo (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Characterization of bitter compounds in native and hybrid american hazelnuts
Publication date: Available online 6 June 2021Source: Food ChemistryAuthor(s): Xue Wang, Edisson Tello, Devin G. Peterson (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
A sensitive molecularly imprinted electrochemical aptasensor for highly specific determination of melamine
Publication date: Available online 8 June 2021Source: Food ChemistryAuthor(s): Chenhong Yu, Li Li, Yaping Ding, Huajie Liu, Hanyue Cui, Fenfen Zhang, Jiaxin Lin, Yingchun Duan (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
Ultrasound-mediated molecular self-assemble of thymol with 2-hydroxypropyl-β-cyclodextrin for fruit preservation
Publication date: Available online 9 June 2021Source: Food ChemistryAuthor(s): Cui Sun, Jinping Cao, Yue Wang, Jiebiao Chen, Lingxia Huang, He Zhang, Jue Wu, Chongde Sun (Source: Food Chemistry)
Source: Food Chemistry - June 9, 2021 Category: Food Science Source Type: research
