Antiaging compounds from marine organisms
Publication date: Available online 16 March 2021Source: Food Research InternationalAuthor(s): Xiaomei Wang, Zhongshan Zhang, Shaoyong Zhang, Fan Yang, Min Yang, Junbo Zhou, Zuguang Hu, Xiaogang Xu, Genxiang Mao, Guangming Chen, Wenzhou Xiang, Xue Sun, Nianjun Xu (Source: Food Research International)
Source: Food Research International - March 17, 2021 Category: Food Science Source Type: research
A comprehensive review on different classes of polyphenolic compounds present in edible oils
Publication date: Available online 16 March 2021Source: Food Research InternationalAuthor(s): Alam Zeb (Source: Food Research International)
Source: Food Research International - March 17, 2021 Category: Food Science Source Type: research
Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production
Publication date: Available online 17 March 2021Source: Food Research InternationalAuthor(s): Battistelli Noemi, Perpetuini Giorgia, Piva Andrea, Pepe Alessia, Sidari Rossana, Yves Wache, Tofalo Rosanna (Source: Food Research International)
Source: Food Research International - March 17, 2021 Category: Food Science Source Type: research
Phycocyanin from Spirulina: a review of extraction methods and stability
Publication date: Available online 17 March 2021Source: Food Research InternationalAuthor(s): Debora Pez Jaeschke, Ingrid Rocha Teixeira, Ligia Damasceno Ferreira Marczak, Giovana Domeneghini Mercali (Source: Food Research International)
Source: Food Research International - March 17, 2021 Category: Food Science Source Type: research
Re-visiting the occurrence of mislabeling in frozen “pescada-branca” (Cynoscion leiarchus and Plagioscion squamosissimus - Sciaenidae) sold in Brazil using DNA barcoding and octaplex PCR assay
Publication date: Available online 15 March 2021Source: Food Research InternationalAuthor(s): Andressa Jisely Barbosa, Iracilda Sampaio, Simoni Santos (Source: Food Research International)
Source: Food Research International - March 16, 2021 Category: Food Science Source Type: research
Influence of cluster positions in the canopy and row orientation on the flavonoid and volatile compound profiles in Vitis vinifera L. Cabernet franc and Chardonnay berries
Publication date: Available online 15 March 2021Source: Food Research InternationalAuthor(s): Xiao-Tong Gao, Dan Sun, Ming-Hui Wu, Hui-Qing Li, Fan-Qi Liu, Fei He, Qiu-Hong Pan, Jun Wang (Source: Food Research International)
Source: Food Research International - March 16, 2021 Category: Food Science Source Type: research
Drosophila as an emerging model organism for studies of food-derived antioxidants
Publication date: Available online 15 March 2021Source: Food Research InternationalAuthor(s): Yang Yi, Wei Xu, Yun Fan, Hong-Xun Wang (Source: Food Research International)
Source: Food Research International - March 16, 2021 Category: Food Science Source Type: research
How to predict choice using eye-movements data?
Publication date: Available online 15 March 2021Source: Food Research InternationalAuthor(s): Attila Gere, Károly Héberger, Sándor Kovács (Source: Food Research International)
Source: Food Research International - March 16, 2021 Category: Food Science Source Type: research
Molecular structure of different prepared pyrodextrins and the inhibitory effects on starch retrogradation
Publication date: Available online 15 March 2021Source: Food Research InternationalAuthor(s): Huijia Mao, Jie Li, Zhijun Chen, Shu Yan, Hongyan Li, Yangyang Wen, Jing Wang (Source: Food Research International)
Source: Food Research International - March 16, 2021 Category: Food Science Source Type: research
The Usual Suspect: How to Co-Create Healthier Meat Products
Publication date: Available online 15 March 2021Source: Food Research InternationalAuthor(s): Ada Maria Barone, Marija Banovic, Daniele Asioli, Erin Wallace, Claudia Ruiz-Capillas, Simona Grasso (Source: Food Research International)
Source: Food Research International - March 16, 2021 Category: Food Science Source Type: research
“Dialogue” between Caco-2 and DCs regulated by Ganoderma atrum polysaccharide in intestinal-like Caco-2/DCs co-culture model
Publication date: Available online 15 March 2021Source: Food Research InternationalAuthor(s): Yudan Wang, Xiaomeng Ding, Yi Chen, Jianhua Xie, Bing Zheng, Xinxin Chang, Shiqi Liu, Xiaobo Hu, Qiang Yu (Source: Food Research International)
Source: Food Research International - March 16, 2021 Category: Food Science Source Type: research
New Insight into the Formation Mechanism of 2-Furfurylthiol in the Glucose-Cysteine Reaction with Ribose
Publication date: Available online 16 March 2021Source: Food Research InternationalAuthor(s): Huan Liu, Zhenyu Wang, Teng Hui, Fei Fang, Dequan Zhang (Source: Food Research International)
Source: Food Research International - March 16, 2021 Category: Food Science Source Type: research
Editorial special edition Cocotea 2019. Fifth international conference on coffee, cocoa and tea
Publication date: May 2021Source: Food Research International, Volume 143Author(s): Nikolai Kuhnert, Matthias S. Ullrich (Source: Food Research International)
Source: Food Research International - March 14, 2021 Category: Food Science Source Type: research
Editorial CIPCA
Publication date: Available online 13 March 2021Source: Food Research InternationalAuthor(s): (Source: Food Research International)
Source: Food Research International - March 13, 2021 Category: Food Science Source Type: research
Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility
Publication date: May 2021Source: Food Research International, Volume 143Author(s): Mostafa Zahir, Vincenzo Fogliano, Edoardo Capuano (Source: Food Research International)
Source: Food Research International - March 13, 2021 Category: Food Science Source Type: research
