Extraction, purification and characterisation of exopolysaccharides produced by newly isolated lactic acid bacteria strains and the examination of their influence on resistant starch formation
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Krzysztof Buksa, Magdalena Kowalczyk, Jakub Boreczek (Source: Food Chemistry)
Source: Food Chemistry - June 5, 2021 Category: Food Science Source Type: research
Underutilized plants of the Cactaceae family: Nutritional aspects and technological applications
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Fábio Fernandes de Araújo, David de Paulo Farias, Iramaia Angélica Neri-Numa, Glaucia Maria Pastore (Source: Food Chemistry)
Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research
Improved quantification method of crocins in saffron extract using HPLC-DAD after qualification by HPLC-DAD-MS
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Marlène Suchareau, Alexandra Bordes, Laurent Lemée (Source: Food Chemistry)
Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research
New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Julián Lozano-Castellón, Gabriele Rocchetti, Anna Vallverdú-Queralt, Montserrat Illán, Xavier Torrado-Prat, Rosa María Lamuela-Raventós, Luigi Lucini (Source: Food Chemistry)
Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research
Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Betül Yesiltas, Simon Gregersen, Linea Lægsgaard, Maja L. Brinch, Tobias H. Olsen, Paolo Marcatili, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen, Pedro J. García-Moreno (Source: Food Chemistry)
Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research
Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Meng Li, Rui Yu, Runxiao Fu, Yanting He, Panpan Zhao, Zhanmei Jiang, Juncai Hou (Source: Food Chemistry)
Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research
A comparison of PMT-based and CCD-based sensors for electrochemiluminescence detection of sunset yellow in soft drinks
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Gen Liu, Yun Wu, Feifei Chen, Congying Shao, Yunhuan Cheng, Hui Gao (Source: Food Chemistry)
Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research
A sensitive and practical ELISA for analyzing naringenin in pummelo and herb samples
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Jing Zhao, Yaohai Zhang, Qiyang Zhao, Yue He, Zhixia Li, Aihua Chen, Chengqiu Wang, Baomin Wang, Bining Jiao, Yongliang Cui (Source: Food Chemistry)
Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research
Effect of photodynamic treatments on quality and antioxidant properties of fresh-cut potatoes
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Jinshen Yu, Fang Zhang, Jing Zhang, Qiming Han, Lili Song, Xianghong Meng (Source: Food Chemistry)
Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research
Visible light responsive, self-activated bionanocomposite films with sustained antimicrobial activity for food packaging
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Yongsheng Ni, Shuo Shi, Min Li, Liang Zhang, Chengyuan Yang, Ting Du, Shaochi Wang, Hongqing Nie, Jing Sun, Wentao Zhang, Jianlong Wang (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Li-Li Zhang, Er-Qi Guan, Yu-Ling Yang, Yuan-Xiao Liu, Ting-Jing Zhang, Ke Bian (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
Provenance discrimination of Sorrento lemon with Protected Geographical indication (PGI) by multi-elemental fingerprinting
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Luigi Ruggiero, Maria Chiara Fontanella, Carmine Amalfitano, Gian Maria Beone, Paola Adamo (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
Removal of phenolic compounds from de-oiled sunflower kernels by aqueous ethanol washing
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Wanqing Jia, Konstantina Kyriakopoulou, Bente Roelofs, Mbalo Ndiaye, Jean-Paul Vincken, Julia K. Keppler, Atze Jan van der Goot (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
Proteolysis and protein oxidation throughout the smoked dry-cured ham process
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Ivna Poljanec, Nives Marušić Radovčić, Sandra Petričević, Danijel Karolyi, Eddy Listeš, Helga Medić (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
Physicochemical stability-increasing effects of anthocyanin via a co-assembly approach with an amphiphilic peptide
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Liang Yao, Jiang Xu, Liwei Zhang, Tao Zheng, Lei Liu, Lei Zhang (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
