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期刊文献 > Food Chem期刊 选择月份
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1. Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels.
Food Chem
2023 Mar 30
Xin X, Zhang G, Xue H
2. Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein.
Food Chem
2023 Mar 30
Liang S, Wu T, Li Y
3. The impact of different fermenting microbes on residual purine content in fermented lamb jerky following in vitro digestion.
Food Chem
2023 Mar 30
Liu J, Sun X, Zhang Y
4. Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content.
Food Chem
2023 Mar 30
Sun G, Ni P, Lam E
5. Rapid detection of sesame oil multiple adulteration using a portable Raman spectrometer.
Food Chem
2023 Mar 30
Li X, Wang D, Ma F
6. Comparative digestion of thermally treated vertebrates and invertebrates allergen pairs in real food matrix.
Food Chem
2023 Mar 30
Khulal U, Stojadinovic M, Prodic I
7. Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films.
Food Chem
2023 Mar 30
Karimi Sani I, Masoudpour-Behabadi M, Alizadeh Sani M
8. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil.
Food Chem
2023 Mar 30
Guizellini GM, Sampaio GR, da Silva SA
9. One-step synthesis of aldehyde-functionalized dual-emissive carbon dots for ratiometric fluorescence detection of bisulfite in food samples.
Food Chem
2023 Mar 30
Deng CC, Xu ZY, Sun Z
10. Discrimination on potential adulteration of extra virgin olive oils consumed in China by differential scanning calorimeter combined with dimensionality reduction classification techniques.
Food Chem
2023 Mar 30
Huang K, Zhong P, Xu B.
11. Combination of ionizing radiation and bio-based active packaging for muscle foods: A global systematic review and meta-analysis.
Food Chem
2023 Mar 30
Fallah AA, Sarmast E, Ghasemi M
12. MaMYB13 is involved in response to chilling stress via activating expression of VLCFAs and phenylpropanoids biosynthesis-related genes in postharvest banana fruit.
Food Chem
2023 Mar 30
Li Z, Zhou Y, Liang H
13. From waste to health: Application of MOF modified walnut biochars for the determination of twenty pesticides in wheat flour by ultra-high performance liquid chromatography-tandem mass spectrometry.
Food Chem
2023 Mar 30
Behbahan AK, Mahdavi V, Radpour S
14. Identification of mare milk adulteration with cow milk by liquid chromatography-high resolution mass spectrometry based on proteomics and metabolomics approaches.
Food Chem
2023 Mar 30
Ji Z, Zhang J, Deng C
15. A rapid and closed-tube method based on the dual-color fluorescence loop-mediated isothermal amplification for visual detection of Atlantic salmon (Salmo salar).
Food Chem
2023 Mar 30
Li Y, Xue H, Fei Y
16. Comparative analysis of substrate affinity and catalytic efficiency of γ-glutamyltransferase from bovine milk and Bacillus amyloliquefaciens.
Food Chem
2023 Mar 30
Cao L, Li Q, Lametsch R.
17. Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat.
Food Chem
2023 Mar 30
Rinwi TG, Sun DW, Ma J
18. Characterization of bioactives and in vitro biological activity from Protaetia brevitarsis larval extracts obtained by different pretreatment extractions.
Food Chem
2023 Mar 30
Zhang ZQ, Chen SC, Wei XF
19. Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion.
Food Chem
2023 Mar 30
Menchaca-Armenta M, José Frutos M, Ramírez-Wong B
20. Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy.
Food Chem
2023 Mar 30
Yu S, Huang X, Wang L
21. Mixing chia seeds and sprouts at different developmental stages: A cost-effective way to improve antioxidant vitamin composition.
Food Chem
2023 Mar 30
Bermejo NF, Munné-Bosch S.
22. Heterocyclic aromatic amines in roasted chicken: Formation and prediction based on heating temperature and time.
Food Chem
2023 Mar 30
Yao G, Zhou Y, Li Z
23. Effects of different dry heating temperatures on the spatial structure and amino acid residue side-chain oxidative modification of soybean isolated proteins.
Food Chem
2023 Mar 30
Wen P, Xia C, Zhang L
24. Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling.
Food Chem
2023 Mar 30
Li X, Oey I, Leong SY
25. A visible colorimetric sensor array based on chemo-responsive dyes and chemometric algorithms for real-time potato quality monitoring systems.
Food Chem
2023 Mar 30
Wu Y, Zhang J, Hu X
26. Discovery of novel ascorbic acid derivatives and other metabolites in fruit of Rosa roxburghii Tratt through untargeted metabolomics and feature-based molecular networking.
Food Chem
2023 Mar 30
Zhang Y, Bian X, Yan G
27. Metal-chelating activity of soy and pea protein hydrolysates obtained after different enzymatic treatments from protein isolates.
Food Chem
2023 Mar 30
El Hajj S, Irankunda R, Camaño Echavarría JA
28. Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances.
Food Chem
2023 Mar 30
Yang L, Ying Z, Li H
29. Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation.
Food Chem
2023 Mar 30
Li C, Han X, Han B
30. Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties.
Food Chem
2023 Mar 30
Ju Q, Yuan Y, Wu C
31. Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols.
Food Chem
2023 Mar 30
Li M, Li J, Huang Y
32. Could elderberry fruits processed by modern and conventional drying and extraction technology be considered a valuable source of health-promoting compounds?
Food Chem
2023 Mar 30
Terzić M, Majkić T, Zengin G
33. Effect of buckwheat hull particle-size on bread staling quality.
Food Chem
2023 Mar 30
Wang L, Li Y, Guo Z
34. Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development.
Food Chem
2023 Mar 30
Xie C, Wang K, Liu X
35. Insights into the interaction mechanism of glutelin and rice starch during extrusion processing: The role of specific mechanical energy.
Food Chem
2023 Mar 30
Wang LS, Duan YM, Tong LF
36. Assessment of diversity in anti-nutrient profile, resistant starch, minerals and carbohydrate components in different ricebean (Vigna umbellata) accessions.
Food Chem
2023 Mar 30
Sharma P, Goudar G, Kumar Chandragiri A
37. Single pot in situ aqueous derivatization and subsequent determination of streptomycin and dihydrostreptomycin residues in honey by means of mass spectrometry.
Food Chem
2023 Mar 30
Emir Akyıldız İ, Acar S, Kök Yetimoğlu E
38. Waste polystyrene foam-derived sorbent for determining bisphenol-A from canned beverages.
Food Chem
2023 Mar 30
Myint Zaw M, Poorahong S, Kanatharana P
39. Organic cultivation induced regulation in yield formation, grain quality attributes, and volatile organic compounds of fragrant rice.
Food Chem
2023 Mar 30
Ruan S, Luo H, Wu F
40. A facile approach for grafting ion imprinted polymer onto magnetic multi-walled carbon nanotubes for selective removal and preconcentration of cadmium in food and wastewater samples prior to atomic spectrometric determination.
Food Chem
2023 Mar 30
Islam A, Rais S.
41. Incorporation of curcumin-loaded lipid-based nano delivery systems into food: Release behavior in food simulants and a case study of application in a beverage.
Food Chem
2023 Mar 30
Gonçalves RFS, Vicente AA, Pinheiro AC.
42. Recent technological strategies for enhancing the stability of lycopene in processing and production.
Food Chem
2023 Mar 30
Li Y, Cui Z, Hu L.
43. Characterization of a new sustainable supramolecular solvent and application to the determination of oxy-PAHs in meat, seafood and fish tissues.
Food Chem
2023 Mar 30
Jesús Dueñas-Mas M, Ballesteros-Gómez A, Rubio S.
44. Target directed identification of natural bioactive compounds from filamentous fungi.
Food Chem
2023 Mar 30
Smith H, Doyle S, Murphy R.
45. A predictive model on deoxynivalenol in harvested wheat in China: Revealing the impact of the environment and agronomic practicing.
Food Chem
2023 Mar 30
Li S, Liu N, Cai D
46. Solvent-assisted stir bar sorptive extraction and gas chromatography-mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake.
Food Chem
2023 Mar 30
Sasaki T, Ochiai N, Yamazaki Y
47. Phenylalanine induces mango fruit resistance against chilling injuries during storage at suboptimal temperature.
Food Chem
2023 Mar 30
Kumar Patel M, Fanyuk M, Feyngenberg O
48. Fast and selective production of quercetin and saccharides from rutin using microwave-assisted hydrothermal treatment in the presence of graphene oxide.
Food Chem
2023 Mar 30
Sasaki M, Manalu HT, Kamogawa R
49. Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour.
Food Chem
2023 Mar 30
Sofi SA, Rafiq S, Singh J
50. Physicochemical, structural and emulsifying properties of RG-I enriched pectin extracted from unfermented or fermented cherry pomace.
Food Chem
2023 Mar 30
Du Y, Zhang S, Sun-Waterhouse D
51. Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that's the question.
Food Chem
2023 Mar 30
Klooster ST, Schroën K, Berton-Carabin C.
52. Characterisation and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum.
Food Chem
2023 Mar 30
Jang Y, Koh E.
53. Studies on the lipid oxidation and oleosomes behavior in raw pecan kernels during storage.
Food Chem
2023 Mar 30
Tian T, Zaaboul F, Yin S
54. Rapid self-calibrating fluorescent detection of copper (II) ions in wine with high accuracy.
Food Chem
2023 Mar 30
Dai X, Liang Z, Li Y
55. Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditions.
Food Chem
2023 Mar 30
Li X, Xing C, Wang Z
56. Electrospun natural polypeptides based nanofabrics enriched with antioxidant polyphenols for active food preservation.
Food Chem
2023 Mar 30
Zhao Y, Guo G, Xu B
57. Lipid transformation during postmortem chilled aging in Mongolian sheep using lipidomics.
Food Chem
2023 Mar 30
Zhang M, Su R, Corazzin M
58. Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles.
Food Chem
2023 Mar 30
Liao W, Shen J, Manickam S
59. Glutathione inhibited starch digestion: Structural and kinetic analysis of substrate and α-amylase.
Food Chem
2023 Mar 30
Tang YF, Zhan WX, Li MZ
60. Impact of orange juice containing potentially prebiotic ingredients on human gut microbiota composition and its metabolites.
Food Chem
2023 Mar 30
Karoline Ferreira Leite A, Vidal Fonteles T, Godoy Alves Filho E
61. A TastePeptides-Meta system including an umami/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML.
Food Chem
2023 Mar 30
Cui Z, Zhang Z, Zhou T
62. Using rice straw fractions to develop reinforced, active PLA-starch bilayers for meat preservation.
Food Chem
2023 Mar 30
Freitas PAV, González-Martínez C, Chiralt A.
63. Glucosinolate-derived amine formation in Brassica oleracea vegetables.
Food Chem
2023 Mar 30
Andernach L, Witzel K, Hanschen FS.
64. Comparing the effects of three processing methods on the efficacy of mulberry leaf tea: Analysis of bioactive compounds, bioavailability and bioactivity.
Food Chem
2023 Mar 30
Bai H, Jiang W, Yan R
65. Determination of four aflatoxins on dark tea infusions and aflatoxin transfers evaluation during tea brewing.
Food Chem
2023 Mar 30
Ye T, Yan H, Wang X
66. Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient.
Food Chem
2023 Mar 30
Laaroussi H, Ferreira-Santos P, Genisheva Z
67. The material basis of astringency and the deastringent effect of polysaccharides: A review.
Food Chem
2023 Mar 30
Liu J, Xie J, Lin J
68. Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese.
Food Chem
2023 Mar 30
Pax AP, Ong L, Pax RA
69. Antibacterial and antioxidative biogenic films for room-temperature strawberry preservation.
Food Chem
2023 Mar 30
Chang L, Xu L, Yang Z
70. Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment.
Food Chem
2023 Mar 30
Mohammadi X, Matinfar G, Mandal R
71. Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations.
Food Chem
2023 Mar 30
Wang Y, Yang C, Zhang J
72. Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage.
Food Chem
2023 Mar 30
Anders N, Breen M, Skåra T
73. Polycyclic Aromatic Hydrocarbons (PAHs) in honey from stingless bees (Meliponinae) in southern Brazil.
Food Chem
2023 Mar 30
Marcolin LC, de Oliveira Arias JL, Kupski L
74. Detection of wheat toxigenic Aspergillus flavus based on nano-composite colorimetric sensing technology.
Food Chem
2023 Mar 30
Lin H, Wang F, Lin J
75. A dual-labeled fluorescent probe for visualization of dextranase activity in a simulated food digestion system.
Food Chem
2023 Mar 30
Sun R, Liu W, Kirk TV
76. A portable device as a paper test strip platform with smartphone application for detection of branched-chain amino acids in edible insects.
Food Chem
2023 Mar 30
Teepoo S, Sannok T, Arsawiset S
77. Application of plasma-activated water in the food industry: A review of recent research developments.
Food Chem
2023 Mar 30
Han QY, Wen X, Gao JY
78. Free astaxanthin-rich diets enhanced astaxanthin accumulation in egg yolks compared to esterified astaxanthin-rich diets.
Food Chem
2023 Mar 30
Zhao YC, Li XY, Wang CC
79. Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement.
Food Chem
2023 Mar 30
Zhang T, Gong P, Wang Y
80. An electrochemical immunosensor based on prussian blue@zeolitic imidazolate framework-8 nanocomposites probe for the detection of deoxynivalenol in grain products.
Food Chem
2023 Mar 30
Yuan Z, Dai H, Liu X
81. Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion.
Food Chem
2023 Mar 30
An H, Zhai C, Zhang F
82. Addition of Psathyrostachys huashanica HMW glutenin subunit expresses positive contribution to protein polymerization and gluten microstructure of receptor wheat.
Food Chem
2023 Mar 30
Li J, Li J, Jiang S
83. Stable isotope and elemental profiles determine geographical origin of saffron from China and Iran.
Food Chem
2023 Mar 30
Nie J, Yang J, Liu C
84. Active film packaging based on bio-nanocomposite TiO(2) and cinnamon essential oil for enhanced preservation of cheese quality.
Food Chem
2023 Mar 30
Sharma S, Byrne M, Perera KY
85. Hydrogen sulfide treatment improves quality attributes via regulating the antioxidant system in goji berry (Lycium barbarum L.).
Food Chem
2023 Mar 30
Wang W, Ni ZJ, Song CB
86. The association of modified QuEChERS and DLLME to offer high analytical detectability to assess residual depletion profile of erythromycin in fish.
Food Chem
2023 Mar 30
Campanharo SC, da Silva AFB, Bleuzen A
87. Carbon dots as light-responsive oxidase-like nanozyme for colorimetric detection of total antioxidant capacity in fruits.
Food Chem
2023 Mar 30
Li J, Zhou Y, Xiao Y
88. Short-clustered maltodextrin provides cryoprotection by maintaining cell membrane homeostasis of yeast during frozen storage.
Food Chem
2023 Mar 30
Li Y, Zhao F, Li C
89. Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles.
Food Chem
2023 Mar 30
Tian H, Chen X, Chen C
90. Effects of different extraction methods on the structural, antioxidant and hypoglycemic properties of red pitaya stem polysaccharide.
Food Chem
2023 Mar 30
Tang Y, He X, Liu G
91. Novel flavan-3-ol-dithiothreitol conjugates derived from the degradation of grape seed proanthocyanidins and their neuroprotective potential.
Food Chem
2023 Mar 30
Huang M, Li M, Zhang Y
92. Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection.
Food Chem
2023 Mar 30
Wei G, Dan M, Zhao G
93. Almond gum-sodium caseinate complexes for loading propolis extract: Characterization, antibacterial activity, release, and in-vitro cytotoxicity.
Food Chem
2023 Mar 30
Salehi A, Rezaei A, Damavandi MS
94. Identification of novel bioactive proteins and their produced oligopeptides from Torreya grandis nuts using proteomic based prediction.
Food Chem
2023 Mar 30
Durrani R, Meiyun Y, Yang B
95. Phenolamide and flavonoid glycoside profiles of 20 types of monofloral bee pollen.
Food Chem
2023 Mar 30
Qiao J, Feng Z, Zhang Y
96. A new sensor for the rapid electrochemical detection of ractopamine in meats with high sensitivity.
Food Chem
2023 Mar 30
Li K, Cui J, Yang Q
97. Natural deep eutectic solvents combined with cyclodextrins: A novel strategy for chokeberry anthocyanins extraction.
Food Chem
2023 Mar 30
Jovanović MS, Krgović N, Radan M
98. A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits.
Food Chem
2023 Mar 30
López-Pedrouso M, Lorenzo JM, Cittadini A
99. Evaluation of matrix effects for pesticide residue analysis by QuEChERs coupled with UHPLC-MS/MS in complex herbal matrix.
Food Chem
2023 Mar 30
Wu X, Ding Z.
100. Cadmium in food: Source, distribution and removal.
Food Chem
2023 Mar 30
Wang R, Sang P, Guo Y
101. Clostridium butyricum alleviates weaned stress of piglets by improving intestinal immune function and gut microbiota.
Food Chem
2023 Mar 30
Wu J, Wang J, Lin Z
102. Pork liver tissue-specific peptide markers for food authenticity testing and adulteration detections.
Food Chem
2023 Mar 30
Stachniuk A, Trzpil A, Kozub A
103. Highly-efficient selective recognition and rapid enrichment of chrysin by magnetic surface molecularly imprinted polymer.
Food Chem
2023 Mar 30
Kuang Y, Chen W, Chen Z
104. Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation.
Food Chem
2023 Mar 30
Liu Y, Wang J, Huang C
105. Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots.
Food Chem
2023 Mar 30
Bao S, Li X, Lan T
106. Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring.
Food Chem
2023 Mar 30
Zong Z, Liu M, Chen H
107. The interaction mechanism, conformational changes and computational simulation of the interaction between surface layer protein and mannan at different pH levels.
Food Chem
2023 Mar 30
Fu M, Mi S, Zhao J
108. Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome.
Food Chem
2023 Mar 30
Liao H, Luo Y, Huang X
109. Oxidized inositol stabilizes rehydrated sea cucumbers against non-enzymatic deterioration.
Food Chem
2023 Mar 30
Cao H, Liu D, Zhi L
110. Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process.
Food Chem
2023 Mar 30
Di H, Ma J, Zhang Y
111. Manipulating the severe shoot topping delays the harvest date and modifies the flavor composition of Cabernet Sauvignon wines in a semi-arid climate.
Food Chem
2023 Mar 30
Lu HC, Hu L, Liu Y
112. Insight into the boosted ZEN degradation over defective Bi(2)WO(6) ultrathin layers: ROS-mediated mechanism and application in corn oil.
Food Chem
2023 Mar 30
Yang X, Cheng L, Zhang Q
113. A novel investigated method for decoupling adsorption and degradation effect on AFB(1) based on isotope tracing and NMR analysis.
Food Chem
2023 Mar 30
Zhang W, Wang J, Dou J
114. Porous silicon Fabry-Pérot interferometer designed for sensitive detection of aflatoxin B(1) in field crops.
Food Chem
2023 Mar 30
Nanda Kumar D, Freidman I, Sionov E
115. Analysis of thermal oxidation of different multi-element oleogels based on carnauba wax, β-sitosterol/lecithin, and ethyl cellulose by classical oxidation determination method combined with the electronic nose.
Food Chem
2023 Mar 30
Qiu H, Qu K, Eun JB
116. Natural crystallization properties of honey and seed crystals-induced crystallization process for honey performance enhancing.
Food Chem
2023 Mar 30
Ji P, Liu X, Yang C
117. A sensitive sensing system based on fluorescence dipeptide nanoparticles for sulfadimethoxine determination.
Food Chem
2023 Mar 30
Yan R, Wen Z, Hu X
118. Stereoselective effects of chiral epoxiconazole on the metabolomic and lipidomic profiling of leek.
Food Chem
2023 Mar 30
Wang J, Zhao L, Liu X
119. A simplified dispersive solid-phase extraction using a shaped zirconium-based metal-organic framework: Constructing a novel, facile and efficient method for detecting plant growth regulators in citrus fruits.
Food Chem
2023 Mar 30
Zhang Q, Mao X, Yuan C
120. Sensitive photoelectrochemical sensing of glucose using hematite decorated with NiAl-layered double hydroxides.
Food Chem
2023 Mar 30
Fan M, Zhu S, Zhang Q
121. Triphase dynamic extraction system involved with ionic liquid and deep eutectic solvent for various bioactive constituents from Tartary buckwheat simultaneously.
Food Chem
2023 Mar 30
Feng X, Cao Y, Qin Y
122. Impact of casein-to-whey protein ratio on gastric emptying, proteolysis, and peptidome profile of fermented milk during in vitro dynamic gastrointestinal digestion in preschool children.
Food Chem
2023 Mar 30
Zhang H, Duan S, Yu Y
123. Geographic tracing of cereals from South Tyrol (Italy) and neighboring regions via (87)Sr/(86)Sr isotope analysis.
Food Chem
2023 Mar 30
Bacher F, Aguzzoni A, Chizzali S
124. Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method.
Food Chem
2023 Mar 30
Yu Y, Nie Y, Chen S
125. A facile "off-on" fluorescence sensor for pentachlorophenol detection based on natural N and S co-doped carbon dots from crawfish shells.
Food Chem
2023 Mar 30
Chen J, Xia X, Li P
126. Rapid detection of adulteration of olive oil with soybean oil combined with chemometrics by Fourier transform infrared, visible-near-infrared and excitation-emission matrix fluorescence spectroscopy: A comparative study.
Food Chem
2023 Mar 30
Meng X, Yin C, Yuan L
127. A pattern-free paper enzyme biosensor for one-step detection of fish freshness indicator hypoxanthine with a microfluidic aggregation effect.
Food Chem
2023 Mar 30
Wang X, Wang Y, Guo C
128. Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols.
Food Chem
2023 Mar 30
Pi X, Liu J, Sun Y
129. Analysis of the aroma volatile compounds in different stabilized rice bran during storage.
Food Chem
2023 Mar 30
Li Y, Gao C, Wang Y
130. Molecular dynamics simulation of the interaction of food proteins with small molecules.
Food Chem
2023 Mar 30
Hu X, Zeng Z, Zhang J
131. Controllable assembly of high sticky and flexibility surface-enhanced Raman scattering substrate for on-site target pesticide residues detection.
Food Chem
2023 Mar 30
Bai F, Dong J, Wang T
132. Design of carboxymethyl chitosan-reinforced pH-responsive hydrogels for on-demand release of carvacrol and simulation of release kinetics.
Food Chem
2023 Mar 30
Cheng M, Cui Y, Guo Y
133. Mechanism of the reduced allergenicity of shrimp (Macrobrachium nipponense) by combined thermal/pressure processing: Insight into variations in protein structure, gastrointestinal digestion and immunodominant linear epitopes.
Food Chem
2023 Mar 30
Liu K, Lin S, Liu Y
134. Integrated one-dimensional CuO-nanowire arrays/Cu-foam nanoarchitecture for ultrahigh sensitive and non-enzymatic electrochemical determination of histamine levels in different-bacteria fermented mandarin fish.
Food Chem
2023 Mar 30
Zhou X, Wu Y, Jiang Y
135. Straightforward purification method for the determination of the activity of glucose oxidase and catalase in honey by extracting polyphenols with a film-shaped polymer.
Food Chem
2023 Mar 30
González-Ceballos L, Carlos Guirado-Moreno J, Utzeri G
136. Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage.
Food Chem
2023 Mar 30
Qiu L, Zhang M, Chang L.
137. Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch.
Food Chem
2023 Mar 30
Sun X, Sun Z, Saleh ASM
138. The bioactive amide alkaloids from the stems of Piper nigrum.
Food Chem
2023 Mar 30
Xu J, Wei Y, Liu Q
139. Cold plasma reactive species: Generation, properties, and interaction with food biomolecules.
Food Chem
2023 Mar 30
Dharini M, Jaspin S, Mahendran R.
140. Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded cowhide collagen.
Food Chem
2023 Mar 30
He L, Wang X, Wang Y
141. Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels.
Food Chem
2023 Mar 30
Millao S, Iturra N, Contardo I
142. Impact of mashing protocol on the formation of fermentable sugars from millet in gluten-free brewing.
Food Chem
2023 Mar 30
Ledley AJ, Elias RJ, Cockburn DW.
143. Cucurbitacin and volatile compound profiling reveals independent domestication of cucumber (Cucumis sativus L.) fruit.
Food Chem
2023 Mar 30
Min K, Song K, Lim S
144. Effects of pressurized liquid extraction with dimethyl sulfoxide on the recovery of carotenoids and other dietary valuable compounds from the microalgae Spirulina, Chlorella and Phaeodactylum tricornutum.
Food Chem
2023 Mar 30
Wang M, Morón-Ortiz Á, Zhou J
145. Metabolites of dietary atractyligenin glucoside in coffee drinkers' urine.
Food Chem
2023 Mar 30
Lang R, Beusch A, Dirndorfer S.
146. Discovery of natural polyphenols from the wild vegetable Suaeda salsa L. with potential cardioprotective functions.
Food Chem
2023 Mar 30
Xu K, Cui X, Ren X
147. Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast.
Food Chem
2023 Mar 30
Liang Z, Yang C, He Z
148. ZIF-8 sacrificial-templated hollow COF architectures enabled highly efficient enrichment, determination and regulation of food hazards from infant formulas.
Food Chem
2023 Mar 30
Yang L, Nie LQ, Wang J
149. Colorimetric active carboxymethyl chitosan/oxidized sodium alginate-Oxalis triangularis ssp. papilionacea anthocyanins film@gelatin/zein-linalool membrane for milk freshness monitoring and preservation.
Food Chem
2023 Mar 30
Li L, Xia L, Xiao F
150. Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: Alkaline extraction-isoelectric precipitation vs salt extraction.
Food Chem
2023 Mar 30
Fang B, Chang L, Ohm JB
151. Polarity-extended composition profiling via LC-MS-based metabolomics approaches: A key to functional investigation of Citrus aurantium L.
Food Chem
2023 Mar 30
Miao W, Liu X, Li N
152. Rapid and sensitive determination of lactoferrin in milk powder by boronate affinity amplified dynamic light scattering immunosensor.
Food Chem
2023 Mar 30
Zhu K, Zou H, Chen J
153. Anti-tyrosinase and antioxidant activity of meroterpene bakuchiol from Psoralea corylifolia (L.).
Food Chem
2023 Mar 30
Cariola A, El Chami M, Granatieri J
154. Development of QuEChERS-based multiresidue analytical methods to determine pesticides in corn, grapes and alfalfa.
Food Chem
2023 Mar 30
García-Vara M, Postigo C, Palma P
155. A paper-based analytical device with in-situ Carrez pretreatment for the determination of total polyphenolic content and antioxidant capacity.
Food Chem
2023 Mar 30
Mauricio López-Téllez J, Del Pilar Cañizares-Macías M.
156. Biomimetic functional material-based sensors for food safety analysis: A review.
Food Chem
2023 Mar 30
Li Y, Wu Q, Wu Z
157. Effects of three processing technologies on the structure and immunoreactivity of α-tropomyosin from Haliotis discus hannai.
Food Chem
2023 Mar 30
Ji N, Yu C, Han X
158. Reductive amination of aldehyde 2,4-dinitrophenylhydrazones using cyanoborohydride for determination of selected carbonyl compounds in Port wines, table wines, and wine spirits.
Food Chem
2023 Mar 30
Milheiro J, Cosme F, Filipe-Ribeiro L
159. Rational construction of a robust nanoprobe for highly selective and sensitive nitrite and formaldehyde detection and imaging in real foods.
Food Chem
2023 Mar 30
Tan L, Xie C, Yang Q
160. The feruloyl esterase from Thermobacillus xylanilyticus shows broad specificity for processing pre-biotic feruloylated xylooligosaccharides at high temperatures.
Food Chem
2023 Mar 30
Garbelotti CV, Bulmer GS, Ward RJ
161. Modifying sucrose esters oleogels properties using different structuration routes.
Food Chem
2023 Mar 30
da Silva TLT, Baeten V, Danthine S.
162. Advancing NMR-based metabolomics using complete reduction to amplitude frequency table: Cultivar differentiation of black ripe table olives as a case study.
Food Chem
2023 Mar 30
Tang F, Krishnamurthy K, Janovick J
163. The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham.
Food Chem
2023 Mar 30
Xie X, Dang Y, Pan D
164. The remarkable enhancement of photo-stability and antioxidant protection of lutein coupled with carbon-dot.
Food Chem
2023 Mar 30
Jv DJ, Ji TH, Xu Z
165. Extraction of weak hydrophobic sulforaphane from broccoli by salting-out assisted hydrophobic deep eutectic solvent extraction.
Food Chem
2023 Mar 30
Deng WW, Mei XP, Cheng ZJ
166. Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes.
Food Chem
2023 Mar 30
Li X, Yu L, Xie Y
167. Nanoporous electrode with stable polydimethylsiloxane coating for direct electrochemical analysis of bisphenol A in complex wine media.
Food Chem
2023 Mar 30
Wang J, Yu J, Yu Y
168. A green analytical method for the determination of polyphenols in wine by dispersive pipette extraction and LC-MS/MS.
Food Chem
2023 Mar 30
Pereira-Coelho M, Haas ICDS, Katrin Reinke C
169. Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate.
Food Chem
2023 Mar 30
Pi X, Liu J, Sun Y
170. Fecal excretion kinetics provides further support for polyphenols targeting microbiota: An example with prebiotic-like phlorizin.
Food Chem
2023 Mar 30
Xu HY, Chen J, Peng L
171. Mass spectrometric based analysis of whole eggs dissolved in formic acid.
Food Chem
2023 Mar 30
Wolfer JD, Minkoff BB, Sussman MR.
172. Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach.
Food Chem
2023 Mar 30
Flamminii F, De Flaviis R, Sacchetti G
173. Study of the in vitro properties of oligopeptides from whey protein isolate with high Fisher's ratio and their ability to prevent allergic response to β-lactoglobulin in vivo.
Food Chem
2023 Mar 30
Zhang X, Li S, Li M
174. Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis.
Food Chem
2023 Mar 30
Li M, Zhan P, Wang P
175. (1)H NMR spectroscopy applied to identify chemical aging markers in green coffee (Coffea arabica L.).
Food Chem
2023 Mar 30
Borém FM, Abreu GF, Ferreira AG
176. Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS.
Food Chem
2023 Mar 30
Li X, Zeng X, Song H
177. Screening of non-protein nitrogen compounds in lactose refining streams from industrial whey permeate processing.
Food Chem
2023 Mar 30
Tsermoula P, Bechshøft MR, Friis C
178. Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds.
Food Chem
2023 Mar 30
Sportiello L, Favati F, Condelli N
179. A biosensor based on oriented immobilization of an engineered l-glutamate oxidase on a screen-printed microchip for detection of l-glutamate in fermentation processes.
Food Chem
2023 Mar 30
Yang L, Bai R, Xie B
180. Investigation of isoflavone constituents from tuber of Apios americana Medik and its protective effect against oxidative damage on RIN-m5F cells.
Food Chem
2023 Mar 30
Zhou W, Yang L, Deng K
181. Structural characteristic and molecular docking simulation of fish protein-derived peptides: Recent updates on antioxidant, anti-hypertensive and anti-diabetic peptides.
Food Chem
2023 Mar 30
Prakash Nirmal N, Singh Rajput M, Bhojraj Rathod N
182. Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum.
Food Chem
2023 Mar 30
Du YN, Yan JN, Xu SQ
183. EC-SERS detection of thiabendazole in apple juice using activated screen-printed electrodes.
Food Chem
2023 Mar 30
Moldovan R, Milenko K, Vereshchagina E
184. Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts.
Food Chem
2023 Mar 30
Ferreyra S, Bottini R, Fontana A.
185. Qualitative and quantitative prediction of food allergen epitopes based on machine learning combined with in vitro experimental validation.
Food Chem
2023 Mar 30
Yu XX, Liu MQ, Li XY
186. Experimental design of non-ionic hydrophobic DES-DLLME coupled with injector port silylation-GC-MS/MS for the quantitative determination of 13 bisphenols in food samples.
Food Chem
2023 Mar 30
Seetha BS, Ganneru S, Thati R
187. Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates.
Food Chem
2023 Mar 15
Alrosan M, Tan TC, Easa AM
188. A portable paper-based aptasensor for simultaneous visual detection of two mycotoxins in corn flour using dual-color upconversion nanoparticles and Cu-TCPP nanosheets.
Food Chem
2023 Mar 15
Lin X, Li C, Tong X
189. Antibacterial activity of essential oils from different parts of plants against Salmonella and Listeria spp.
Food Chem
2023 Mar 15
Meenu M, Padhan B, Patel M
190. Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY.
Food Chem
2023 Mar 15
Wang Z, Duan X, Ren G
191. Polysaccharides from red kidney bean alleviating hyperglycemia and hyperlipidemia in type 2 diabetic rats via gut microbiota and lipid metabolic modulation.
Food Chem
2023 Mar 15
Bai Z, Huang X, Wu G
192. Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts.
Food Chem
2023 Mar 15
Chen J, Fan Y, Zhang X
193. Oleogel-structured emulsions: A review of formation, physicochemical properties and applications.
Food Chem
2023 Mar 15
Huang Z, Guo B, Gong D
194. Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stability.
Food Chem
2023 Mar 15
Wang T, Li N, Zhang W
195. Effects of mannoprotein on the stability and in vitro digestion of cyanidin-3-glucoside.
Food Chem
2023 Mar 15
Wan M, Lin S, Tan C
196. Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications.
Food Chem
2023 Mar 15
Wang Y, Yuan JJ, Li K
197. Effect of radiofrequency processing on the structural and bio-functional properties of egg white proteins.
Food Chem
2023 Mar 15
Kar A, Guha S, Subbiah J
198. Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC-HR-MS metabolomics.
Food Chem
2023 Mar 15
Wang H, Teng J, Huang L
199. Aroma improvement of dealcoholized Merlot red wine using edible flowers.
Food Chem
2023 Mar 15
Sam FE, Ma T, Wang J
200. Multi-functional pH-sensitive active and intelligent packaging based on highly cross-linked zein for the monitoring of pork freshness.
Food Chem
2023 Mar 15
Kong J, Ge X, Sun Y
201. Metabonomics and the gut microbiome analysis of the effect of 6-shogaol on improving obesity.
Food Chem
2023 Mar 15
Jiao W, Sang Y, Wang X
202. Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans.
Food Chem
2023 Mar 15
Silva GS, Dala-Paula BM, Bispo ES
203. Flavones interact with fiber to affect fecal bacterial communities in vitro.
Food Chem
2023 Mar 15
Loo YT, Howell K, Suleria H
204. Ratiometric fluorescent immunochromatography for simultaneously detection of two nitrofuran metabolites in seafoods.
Food Chem
2023 Mar 15
Cheng Y, Liu X, Yang M
205. Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion.
Food Chem
2023 Mar 15
Cecchi L, Balli D, Urciuoli S
206. Deciphering Alternaria metabolic responses in microbial confrontation via an integrated mass spectrometric targeted and non-targeted strategy.
Food Chem
2023 Mar 15
Tian Y, Abdallah MF, De Boevre M
207. Highly photothermal and biodegradable nanotags-embedded immunochromatographic assay for the rapid monitoring of nitrofurazone.
Food Chem
2023 Mar 15
Tian Y, Yin X, Hu H
208. Simple and efficient solid phase extraction based on molecularly imprinted resorcinol-formaldehyde resin nanofibers for determination of trace sulfonamides in animal-origin foods.
Food Chem
2023 Mar 15
Dai Y, Wu N, Liu LE
209. Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices.
Food Chem
2023 Mar 15
Ferreira N, Henriques B, Viana T
210. The effectiveness of dietary polyphenols in obesity management: A systematic review and meta-analysis of human clinical trials.
Food Chem
2023 Mar 15
Zhang Y, Balasooriya H, Sirisena S
211. Low temperature storage alleviates internal browning of 'Comte de Paris' winter pineapple fruit by reducing phospholipid degradation, phosphatidic acid accumulation and membrane lipid peroxidation processes.
Food Chem
2023 Mar 15
Hong K, Yao Q, Golding JB
212. Tailored novel multifunctional benzyl-functionalized magnetic ionic liquid for rapid and efficient monitoring of trace fluoroquinolones in food samples.
Food Chem
2023 Mar 15
Xu X, Gao J, Zhang Y
213. Transformations and antioxidative activities of lignans and stilbenes at high temperatures.
Food Chem
2023 Mar 15
Runeberg P, Ryabukhin D, Lagerquist L
214. Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin.
Food Chem
2023 Mar 15
Schmidt LCR, Ozturk OK, Young J
215. Oyster (Crassostrea gigas) ferritin should be a promising Fe(2+) nanocarrier.
Food Chem
2023 Mar 15
Li H, Xia X, Wang Z
216. Volatile metabolomics and chemometric study provide insight into the formation of the characteristic cultivar aroma of Hemerocallis.
Food Chem
2023 Mar 15
Zhou X, Zhu S, Wei J
217. Increasing β-carotene bioavailability and bioactivity in spinach demonstrated using excipient nanoemulsions-especially those of long-chain triglycerides.
Food Chem
2023 Mar 15
Liu X, Lin Y, Yao K
218. A new natural drying method for food packaging and preservation using biopolymer-based dehydration film.
Food Chem
2023 Mar 15
Alnadari F, Al-Dalali S, Nasiru MM
219. Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease.
Food Chem
2023 Mar 15
Sun F, Wang H, Liu Q
220. Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis.
Food Chem
2023 Mar 15
Farag MA, Elmetwally F, Elghanam R
221. Sustainable and green synthesis of porous organic polymer for solid-phase extraction of four chlorophenols in water and honey.
Food Chem
2023 Mar 15
Jiang S, Li Z, Yang X
222. Targeted quantitation of furan fatty acids in edible oils by gas chromatography/triple quadrupole tandem mass spectrometry (GC-TQ/MS).
Food Chem
2023 Mar 15
Xu L, Cheng H, Müller M
223. Rapid and accurate determination of protein content in North Atlantic seaweed by NIR and FTIR spectroscopies.
Food Chem
2023 Mar 15
Niemi C, Mortensen AM, Rautenberger R
224. Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves.
Food Chem
2023 Mar 15
Zhao F, Wu W, Wang C
225. Differences in texture and digestive properties of different parts in boiled abalone muscles.
Food Chem
2023 Mar 15
Yu MM, Fan YC, Li DY
226. Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide.
Food Chem
2023 Mar 15
An F, Cao K, Ji S
227. Elucidating the inhibitory mechanism on polyphenol oxidase from mushroom and melanosis formation by slightly acid electrolysed water.
Food Chem
2023 Mar 15
He Y, Yeo IKX, Guo C
228. Soy protein-phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality.
Food Chem
2023 Mar 15
Jia Y, Yan X, Li X
229. Novel Cu(2+)-based immobilized metal affinity magnetic nanoparticles for fast magnetic solid-phase extraction of trace Sudan dyes in food samples.
Food Chem
2023 Mar 15
Zhou W, Wang X, Liu Y
230. Effects of high hydrostatic pressure on conformation and IgG binding capacity of tropomyosin in Pacific oyster (Crassostrea gigas).
Food Chem
2023 Mar 15
Liu X, Ma Y, Liu L
231. Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation.
Food Chem
2023 Mar 15
Chen K, Zhang M, Mujumdar AS
232. In vitro protein bioaccessibility and human serum amino acid responses to white bread enriched with intact plant cells.
Food Chem
2023 Mar 15
Perez-Moral N, Saha S, Pinto AM
233. Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition.
Food Chem
2023 Mar 15
Cheng XR, Ma JH, Amadou I
234. Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality.
Food Chem
2023 Mar 15
Seeburger P, Herdenstam A, Kurtser P
235. Binding mechanism and bioavailability of a novel phosvitin phosphopeptide (Glu-Asp-Asp-pSer-pSer) calcium complex.
Food Chem
2023 Mar 15
Si K, Gong T, Ding S
236. A rapid and naked-eye on-site monitoring of biogenic amines in foods spoilage.
Food Chem
2023 Mar 15
Qin Y, Ke W, Faheem A
237. Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins.
Food Chem
2023 Mar 15
Yang YL, Guan EQ, Zhang TJ
238. An ultrasensitive sensing platform based on fluorescence carbon dots for chlorogenic acid determination in food samples.
Food Chem
2023 Mar 15
Hu Q, Wang W, Yang ZQ
239. Development and characterization of a novel active and intelligent film based on pectin and betacyanins from peel waste of pitaya (Hylocereus undatus).
Food Chem
2023 Mar 15
Jiang H, Zhang W, Pu Y
240. Characterization of bitter peptides in casein hydrolysates using comprehensive two-dimensional liquid chromatography.
Food Chem
2023 Mar 15
Höhme L, Fischer C, Kleinschmidt T.
241. The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels.
Food Chem
2023 Mar 15
Li R, Ding L, Guo K
242. Exploration, sequence optimization and mechanism analysis of novel xanthine oxidase inhibitory peptide from Ostrea rivularis Gould.
Food Chem
2023 Mar 15
Zhao Q, Jiang X, Mao Z
243. Appraisal of a new potential antioxidants-rich nutraceutical ingredient from chestnut shells through in-vivo assays - A targeted metabolomic approach in phenolic compounds.
Food Chem
2023 Mar 15
Pinto D, Almeida A, López-Yerena A
244. Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid.
Food Chem
2023 Mar 15
Zhai Y, Xia X, Deng S
245. Novel bioactive peptides from ginkgo biloba seed protein and evaluation of their α-glucosidase inhibition activity.
Food Chem
2023 Mar 15
Wang X, Deng Y, Xie P
246. Optimization of square wave voltammetry parameters by response surface methodology for the determination of Sunset yellow using an electrochemical sensor based on Purpald®.
Food Chem
2023 Mar 15
Tabanlıgil Calam T, Taşkın Çakıcı G.
247. Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough.
Food Chem
2023 Mar 15
Wang G, Qu X, Li D
248. Novel application of (1)H NMR spectroscopy coupled with chemometrics for the authentication of dark chocolate.
Food Chem
2023 Mar 15
Truzzi E, Marchetti L, Fratagnoli A
249. Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: Contributions for freshness and overall taste.
Food Chem
2023 Mar 15
Camacho C, Correia T, Teixeira B
250. Highly sensitive visual fluorescence sensor for aminoglycoside antibiotics in food samples based on mercaptosuccinic acid-CdTe quantum dots.
Food Chem
2023 Mar 15
Fan Y, Che S, Zhang L
251. Application of hyperspectral imaging assisted with integrated deep learning approaches in identifying geographical origins and predicting nutrient contents of Coix seeds.
Food Chem
2023 Mar 15
Wang Y, Xiong F, Zhang Y
252. Smartphone-based colorimetric sensor array using gold nanoparticles for rapid distinguishment of multiple pesticides in real samples.
Food Chem
2023 Mar 15
Zhao T, Liang X, Guo X
253. Simultaneous multi-residue analytical method for anesthetics and sedatives in seafood samples by LC-ESI/MSMS.
Food Chem
2023 Mar 15
Moon H, Nam AJ, Muambo KE
254. Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage.
Food Chem
2023 Mar 15
Lou X, Wen X, Chen L
255. Pulsed electric field (PEF) recovery of biomolecules from Chlorella: Extract efficiency, nutrient relative value, and algae morphology analysis.
Food Chem
2023 Mar 15
Wang M, Zhou J, Castagnini JM
256. Structural and functional properties of sodium caseinate glycosylated by dextran aldehyde.
Food Chem
2023 Mar 15
Li Y, Li DM, Han Y
257. Red light-transmittance bagging promotes carotenoid accumulation through xanthophylls esterification during the ripening of blood orange fruit.
Food Chem
2023 Mar 15
Yang C, Qin J, Xie F
258. Proanthocyanidins in grape seeds and their role in gut microbiota-white adipose tissue axis.
Food Chem
2023 Mar 15
Ferreira YAM, Jamar G, Estadella D
259. The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis.
Food Chem
2023 Mar 15
Yu D, Zhao W, Wan X
260. Effect of lotus seed resistant starch on small intestinal flora and bile acids in hyperlipidemic rats.
Food Chem
2023 Mar 15
Lei S, He S, Li X
261. OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability.
Food Chem
2023 Mar 15
Li XL, Liu WJ, Xu BC
262. Antioxidant-rich foods and nutritional value in daily kindergarten menu: A randomized controlled evaluation executed in Slovenia.
Food Chem
2023 Mar 15
Berlic M, Jug U, Battelino T
263. Intelligent films based on pectin, sodium alginate, cellulose nanocrystals, and anthocyanins for monitoring food freshness.
Food Chem
2023 Mar 15
Lei Y, Yao Q, Jin Z
264. Fast extraction of aflatoxins, ochratoxins and enniatins from maize with magnetic covalent organic framework prior to HPLC-MS/MS detection.
Food Chem
2023 Mar 15
Wei D, Pan A, Zhang C
265. Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration.
Food Chem
2023 Mar 15
Bianchi A, Santini G, Piombino P
266. Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil.
Food Chem
2023 Mar 15
Wen YQ, Xue CH, Zhang HW
267. Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying.
Food Chem
2023 Mar 15
Zeng S, Wang B, Lv W
268. Bipyridine-mediated fluorescence charge transfer process based on copper ion grafted upconversion nanoparticle platform for ciprofloxacin sensing in aquatic products.
Food Chem
2023 Mar 15
Ding X, Ahmad W, Wu J
269. Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white.
Food Chem
2023 Mar 15
Tan J, Deng C, Yao Y
270. Venetian Protected Designation of origin wines traceability: Multi-elemental, isotopes and chemometric analysis.
Food Chem
2023 Mar 15
Rapa M, Ferrante M, Rodushkin I
271. A NAC transcriptional factor BrNAC029 is involved in cytokinin-delayed leaf senescence in postharvest Chinese flowering cabbage.
Food Chem
2023 Mar 15
Li F, Shan Y, Wang H
272. Facile synthesis of novel helical imprinted fibers based on zucchini-derived microcoils for efficient recognition of target protein in biological sample.
Food Chem
2023 Mar 15
Xu X, Xie Y, Guo P
273. Antioxidant peptides from edible aquatic animals: Preparation method, mechanism of action, and structure-activity relationships.
Food Chem
2023 Mar 15
Xiang Z, Xue Q, Gao P
274. In vitro fermentation characteristics of the dietary fiber in bamboo (Phyllostachys edulis) shoots and its regulatory effects on the intestinal microbiota and metabolites.
Food Chem
2023 Mar 15
Wu W, Li Q, Chen H
275. Mechanisms and technology of marine oligosaccharides to control postharvest disease of fruits.
Food Chem
2023 Mar 15
Liu M, Zhang F, Liu B
276. Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer.
Food Chem
2023 Mar 15
Han X, Qin Q, Li C
277. Lipase-catalyzed synthesis of antibacterial and antioxidative erythorbyl ricinoleate with high emulsifying activity.
Food Chem
2023 Mar 15
Park I, Yu H, Chang PS.
278. Effects of palm olein and palm stearin on cecal and fecal microbiota of C57BL/6J mice under low and high fat intakes.
Food Chem
2023 Mar 15
Wan L, Li L, Zhang X
279. Preparation of magnetic hyper-crosslinked polymer for high efficient preconcentration of four aflatoxins in rice and sorghum samples.
Food Chem
2023 Mar 15
Li J, Zhao B, Hao L
280. Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population.
Food Chem
2023 Mar 15
Alfredo Zambrano J, Thyagarajan A, Sardari RRR
281. Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization.
Food Chem
2023 Mar 15
Emide D, Magni C, Saitta F
282. Characterization of the synergistic inhibitory effect of cyanidin-3-O-glucoside and catechin on pancreatic lipase.
Food Chem
2023 Mar 15
Wang Y, Chen L, Liu H
283. Investigating the loss of major yolk proteins during the processing of sea cucumber (Apostichopus japonicus) using an MRM-based targeted proteomics strategy.
Food Chem
2023 Mar 15
Jiang B, Zhang H, Wang J
284. Enhancement of biocontrol efficacy of Kluyveromyces marxianus induced by N-acetylglucosamine against Penicillium expansum.
Food Chem
2023 Mar 15
Wu Y, Gao Y, Zheng X
285. Preparation and characterization of phosphatidyl-agar oligosaccharide liposomes for astaxanthin encapsulation.
Food Chem
2023 Mar 15
Wu H, Zhang H, Li X
286. Trace metal accumulation in Atlantic bluefin tuna and correlations with protein-lipid composition.
Food Chem
2023 Mar 15
Milatou N, Miliou H, Dassenakis M
287. Authentication of saffron using 60 MHz (1)H NMR spectroscopy.
Food Chem
2023 Mar 15
Gunning Y, Davies KS, Kemsley EK.
288. The roles of Salvia miltiorrhiza-derived carbon dots involving in maintaining quality by delaying senescence of postharvest flowering Chinese cabbage.
Food Chem
2023 Mar 15
Kuang L, Kang Y, Wang H
289. Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu.
Food Chem
2023 Mar 15
Izabely Nunes Moreira F, de Medeiros LL, de Carvalho LM
290. Soybean protein isolate treated with transglutaminase (TGase) enhances the heat tolerance of selected lactic acid bacteria strains to spray drying.
Food Chem
2023 Mar 15
Liu J, Xie H, Gao Y
291. Nitric oxide-mediated DNA methylation enhances cold resistance in postharvest peach fruit.
Food Chem
2023 Mar 15
Guo X, Huang D, Jing G
292. Involvement of miRNAs-mediated senescence and salicylic acid defense in postharvest litchi downy blight.
Food Chem
2023 Mar 15
Yin C, Xie L, Wu Y
293. Microplastic contamination in commercial salt: An issue for their sampling and quantification.
Food Chem
2023 Mar 15
Di Fiore C, Sammartino MP, Giannattasio C
294. Molecularly imprinted polymer film loaded on the metal-organic framework with improved performance using stabilized gold-doped graphite carbon nitride nanosheets for the single-step detection of Fenamiphos.
Food Chem
2023 Mar 15
Mehmandoust M, Erk N, Naser M
295. A novel quality-by-design optimized spectrofluorimetric method for the sensitive determination of ricinine alkaloid in edible oils.
Food Chem
2023 Mar 15
Magdy G, ElNaggar MH, Belal F
296. Fabrication of foxtail millet prolamin/caseinate/chitosan hydrochloride composite nanoparticles using antisolvent and pH-driven methods for curcumin delivery.
Food Chem
2023 Mar 15
Chen X, Wu YC, Qian LH
297. A simple method for analysis of vitamin A palmitate in fortified cereal products using direct solvent extraction followed by reversed-phase HPLC with UV detection.
Food Chem
2023 Mar 15
Van Wayenbergh E, Verheijen J, Langenaeken NA
298. Investigation into the anti-inflammatory mechanism of coffee leaf extract in LPS-induced Caco-2/U937 co-culture model through cytokines and NMR-based untargeted metabolomics analyses.
Food Chem
2023 Mar 15
Mei S, Chen X.
299. Effects of different deodorization methods on the oxidation of sterol components in rice bran oil.
Food Chem
2023 Mar 15
Yu D, Dong T, Zhang L
300. Comprehensive in silico analysis of the probiotics, and preparation of compound probiotics-Polygonatum sibiricum saponin with hypoglycemic properties.
Food Chem
2023 Mar 15
Luo J, Jiang L, Gao B
301. Identification of characteristic markers for monofloral honey of Astragalus membranaceus var. mongholicus Hsiao: A combined untargeted and targeted MS-based study.
Food Chem
2023 Mar 15
Zhao T, Zhao L, Wang M
302. Phospholipidomics and quantum chemistry calculation unravel the changes in phospholipid molecules of flaxseed oil during roasting.
Food Chem
2023 Mar 15
Zhang D, Duan X, Sun H.
303. Bottom-up uncertainty evaluation of complex measurements from correlated performance data: Determination of total Cr in yeast by ICP-MS after acid digestion.
Food Chem
2023 Mar 15
Pluháček T, Pechancová R, Milde D
304. Deep quantification of a refined adulterant blended into pure avocado oil.
Food Chem
2023 Mar 15
Pérez-Calabuig AM, Pradana-López S, Ramayo-Muñoz A
305. Prebiotic potential of carbohydrates from defatted rice bran - Effect of physical extraction methods.
Food Chem
2023 Mar 15
Antunes LL, Back AL, Kossar MLBC
306. Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion.
Food Chem
2023 Mar 15
Li Y, Wang H, Wang L
307. On the use on hydroxyapatite suspensions for the separation of milk fat globule membrane components from buttermilk.
Food Chem
2023 Mar 15
Iung J, Pouliot Y, Remondetto G
308. Antimicrobial and controlled release properties of nanocomposite film containing thymol and carvacrol loaded UiO-66-NH(2) for active food packaging.
Food Chem
2023 Mar 15
Xu Y, Chen L, Zhang Y
309. Hexagonal nanosheets of pyrrochlore-type lanthanum stannate for sensitive detection of chlorinated pesticide in food and environmental samples.
Food Chem
2023 Mar 15
Keerthika Devi R, Ganesan M, Chen TW
310. A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage.
Food Chem
2023 Mar 15
Wang H, Suo R, Liu X
311. Combining untargeted profiling of phenolics and sterols, supervised multivariate class modelling and artificial neural networks for the origin and authenticity of extra-virgin olive oil: A case study on Taggiasca Ligure.
Food Chem
2023 Mar 15
Senizza B, Ganugi P, Trevisan M
312. Identification and virtual screening of novel umami peptides from chicken soup by molecular docking.
Food Chem
2023 Mar 15
Zhang J, Zhang J, Liang L
313. Effects of ultrasound-assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze-thaw cycles.
Food Chem
2023 Mar 15
Li H, Wang L, Wang J
314. Metabolomic and transcriptomic analyses provide insights into metabolic networks during cashew fruit development and ripening.
Food Chem
2023 Mar 15
Zhao L, Zhang B, Huang H
315. Antioxidant activities of novel peptides from Limosilactobacillus reuteri fermented brown rice: A combined in vitro and in silico study.
Food Chem
2023 Mar 15
Tyagi A, Chelliah R, Banan-Mwine Daliri E
316. Cross-linked gelatin film enriched with green carbon quantum dots for bioactive food packaging.
Food Chem
2023 Mar 15
Khoshkalampour A, Ghorbani M, Ghasempour Z.
317. Thin-layer chromatography coupled with HPLC-DAD/UHPLC-HRMS for target and non-target determination of emerging halogenated organic contaminants in animal-derived foods.
Food Chem
2023 Mar 15
Li Y, Wang L, Zheng M
318. Metabolite profiling and identification of novel umami compounds in the chaya leaves of two species using multiplatform metabolomics.
Food Chem
2023 Mar 15
Hutasingh N, Chuntakaruk H, Tubtimrattana A
319. Evaluation of oenological tannins for preventing the light-struck taste.
Food Chem
2023 Mar 15
Fracassetti D, Messina N, Saligari A
320. Development of an automated solid phase extraction instrument for determination of lead in high-salt foods.
Food Chem
2023 Mar 15
Xiao Y, He Y, Ji C
321. Impact of in vitro static digestion method on the release of β-casomorphin-7 from bovine milk and cheeses with A1 or A2 β-casein phenotypes.
Food Chem
2023 Mar 15
Cattaneo S, Masotti F, Stuknytė M
322. Changes of the microbial community in kiwifruit during storage after postharvest application of Wickerhamomyces anomalus.
Food Chem
2023 Mar 15
Zhao Q, Shi Y, Legrand Ngolong Ngea G
323. Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structure.
Food Chem
2023 Mar 15
Chen J, Cui Y, Zhang S
324. Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts.
Food Chem
2023 Mar 15
Kong D, Quan C, Xi Q
325. Spectroscopic analysis of the effect of glycation on casein structure and aggregation and its dependence on lactose concentration.
Food Chem
2023 Mar 15
Ding H, Yan H, Yu Z
326. Residue screening and analysis of enrofloxacin and its metabolites in real aquatic products based on ultrahigh-performance liquid chromatography coupled with high resolution mass spectrometry.
Food Chem
2023 Mar 15
Dai J, Wang Y, Lin H
327. Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins.
Food Chem
2023 Mar 15
Song MK, Guo XN, Zhu KX.
328. Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough.
Food Chem
2023 Mar 15
Gu Y, Qian X, Sun B
329. Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics.
Food Chem
2023 Mar 15
Zhang L, Qin Z, Zhang L
330. Influence of different thermal treatment methods on the processing qualities of sesame seeds and cold-pressed oil.
Food Chem
2023 Mar 15
Huang Y, Liu C, Ge Z
331. Development of natamycin-loaded zein-casein composite nanoparticles by a pH-driven method and application to postharvest fungal control on peach against Monilinia fructicola.
Food Chem
2023 Mar 15
Xu X, Peng X, Huan C
332. Metabolic fate of black raspberry polyphenols in association with gut microbiota of different origins in vitro.
Food Chem
2023 Mar 15
Chan YT, Huang J, Wong HC
333. Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies.
Food Chem
2023 Mar 15
Li W, Huang D, Song W
334. γ-Aminobutyric acid treatment induced chilling tolerance in postharvest kiwifruit (Actinidia chinensis cv. Hongyang) via regulating ascorbic acid metabolism.
Food Chem
2023 Mar 15
Liu Q, Li X, Jin S
335. Chemometric discrimination of Hylocereus undulatus from different geographical origins via their metabolic profiling and antidiabetic activity.
Food Chem
2023 Mar 15
Younis IY, Ibrahim RM, El-Halawany AM
336. Xanthohumol properties and strategies for extraction from hops and brewery residues: A review.
Food Chem
2023 Mar 15
Vicente de Andrade Silva G, Demaman Arend G, Antonio Ferreira Zielinski A
337. Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics.
Food Chem
2023 Mar 15
Li J, Yuan H, Rong Y
338. Recent advances in delivery systems of fucoxanthin.
Food Chem
2023 Mar 15
Yuan Y, Ma M, Zhang S.
339. Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley.
Food Chem
2023 Mar 15
Ge X, Hu Y, Shen H
340. Rapid and sensitive quantification of capsaicinoids for edible oil adulteration by immunomagnetic solid-phase extraction coupled with time-resolved fluorescent immunochromatographic assay.
Food Chem
2023 Mar 15
Yuan D, Li S, Zhang L
341. Acidic electrolyzed water treatment suppresses Phomopsis longanae Chi-induced the decreased storability and quality properties of fresh longans through modulating energy metabolism.
Food Chem
2023 Mar 15
Li M, Lin Q, Chen Y
342. Metabolite profiling of Nymphaea rubra (Burm. f.) flower extracts using cyclic ion mobility-mass spectrometry and their associated biological activities.
Food Chem
2023 Mar 15
Naznin M, Badrul Alam M, Alam R
343. Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins.
Food Chem
2023 Mar 15
Zhu M, Li H, Xing Y
344. Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles.
Food Chem
2023 Mar 15
Kömürcü TC, Bilgiçli N.
345. Iron biofortification in quinoa: Effect of iron application methods on nutritional quality, anti-nutrient composition, and grain productivity.
Food Chem
2023 Mar 15
Lata-Tenesaca LF, de Mello Prado R, Ajila-Celi GE
346. Ketone-phenol reactions and the promotion of aromatizations by food phenolics.
Food Chem
2023 Mar 15
Hidalgo FJ, Zamora R.
347. A highly sensitive electrochemical immunosensor based on electrospun nanocomposite for the detection of parathion.
Food Chem
2023 Mar 15
Yin WJ, Zhang JX, Wang H
348. Two-step förster resonance energy transfer amplification for ratiometric detection of pathogenic bacteria in food samples.
Food Chem
2023 Mar 15
Li Z, Xu H, Feng Q
349. Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties.
Food Chem
2023 Mar 15
Nawaz A, Shi B, Irshad S
350. Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing.
Food Chem
2023 Mar 15
Chen Q, Zhang J, Zhang Y
351. Improving calcium citrate food functions through spherulitic growth in reactive crystallization and a mechanism study.
Food Chem
2023 Mar 15
Yan H, Liu Y, Peng H
352. In vitro bioaccessibility of polyphenolic compounds: The effect of dissolved oxygen and bile.
Food Chem
2023 Mar 15
Eran Nagar E, Okun Z, Shpigelman A.
353. Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion.
Food Chem
2023 Mar 15
Zhang L, García-Pérez P, Martinelli E
354. Fabrication of nitrogen-doped graphene quantum dots based fluorescent probe and its application for simultaneous, sensitive and selective detection of umami amino acids.
Food Chem
2023 Mar 15
Han T, Huang Y, Gao T
355. An electrochemiluminescence biosensor based on Graphitic carbon nitride luminescence quenching for detection of AFB(1).
Food Chem
2023 Mar 15
Tian D, Wang J, Zhuang Q
356. Exploring multifunctional components from Andrographis paniculata by affinity ultrafiltration with three molecular targets.
Food Chem
2023 Mar 15
Feng H, Chen G, Guo M.
357. Reducing the background interference of liquid-liquid extraction method during Baijiu aroma analysis.
Food Chem
2023 Mar 15
Dong W, Lin W, Chen X
358. Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction.
Food Chem
2023 Mar 15
Jia W, Guo A, Zhang R
359. Preparation, characterization, and evaluation of flaxseed oil liposomes coated with chitosan and pea protein isolate hydrolysates.
Food Chem
2023 Mar 15
Song F, Chen J, Zhang Z
360. Novel colorimetric films based on polyvinyl alcohol/sodium carboxymethyl cellulose doped with anthocyanins and betacyanins to monitor pork freshness.
Food Chem
2023 Mar 15
Liu D, Zhang C, Pu Y
361. Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes.
Food Chem
2023 Mar 15
Li Q, Jin H, Zhang X
362. Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach.
Food Chem
2023 Mar 15
Chen D, Ding A, Zhu L
363. Effects of heat-treated starch and protein from foxtail millet (Setaria italica) on type 2 diabetic mice.
Food Chem
2023 Mar 15
Wang H, Fu Y, Zhao Q
364. Efficient acquisition of high-purity cyanidin-3-O-glucoside from mulberry fruits: An integrated process of ATPS whole-cell transformation and semi-preparative HPLC purification.
Food Chem
2023 Mar 15
Li YT, Huang T, Wang JZ
365. Chymosin pretreatment accelerated papain catalysed hydrolysis for decreasing casein antigenicity by exposing the cleavage site at tyrosine residues.
Food Chem
2023 Mar 15
Zeng J, Zou J, Zhao J
366. Walnut fruit: Impact of ethylene assisted hulling on in vitro antioxidant activity, polyphenols, PUFAs, amino acids and sensory attributes.
Food Chem
2023 Mar 15
Farooq A, Hussain SZ, Bhat TA
367. Inherently acidic films based on chitosan lactate-doped starches and pullulan as carries of nisin: A comparative study of controlled-release and antimicrobial properties.
Food Chem
2023 Mar 15
Kowalczyk D, Karaś M, Kordowska-Wiater M
368. Enhanced antihypertensive potential of fermented pomegranate juice: The contribution of phenolic compounds biotransformation and the resultant angiotensin-I-converting enzyme inhibition mechanism.
Food Chem
2023 Mar 15
Chen L, Wang L, Shu G
369. Specifically functionalized MTT-Ag NP/SA film sensor for the ultrasensitive detection of Hg(2+) in lettuce samples.
Food Chem
2023 Mar 15
Chen F, Zhang Y, Qin Y
370. Silver carp (Hypophthalmichthys molitrix) by-product hydrolysates: A new nitrogen source for Bifidobacterium animalis ssp. lactis BB-12.
Food Chem
2023 Mar 15
Zhang H, Huang X, Zhang Y
371. An improved method for rapid evaluation of enzymatic cis/trans isomerization of C18:1 monounsaturated fatty acids.
Food Chem
2023 Mar 15
Park JY, Choi HW, Park KM
372. A rapid method to measure melatonin in biological fluids (milk and serum) with liquid chromatography-tandem mass spectrometry.
Food Chem
2023 Mar 15
Yao S, Liu X, Fu Y
373. Interaction of genotype, water availability, and nitrogen fertilization on the mineral content of wheat grain.
Food Chem
2023 Mar 15
Caldelas C, Rezzouk FZ, Aparicio Gutiérrez N
374. The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.
Food Chem
2023 Mar 15
Wang WC, Zheng YF, Wang SC
375. Metabolomics and lipidomics profiles related to intramuscular fat content and flavor precursors between Laiwu and Yorkshire pigs.
Food Chem
2023 Mar 15
Hou X, Zhang R, Yang M
376. A comprehensive study on physicochemical properties, bioactive compounds, and emulsified lipid digestion characteristics of Idesia polycarpa var. Vestita Diels fruits oil.
Food Chem
2023 Mar 15
Xiang X, Wen L, Wang Z
377. In vitro and in vivo biotransformation of glucosinolates from mashua (Tropaeolum tuberosum) by lactic acid bacteria.
Food Chem
2023 Mar 15
Aguilar-Galvez A, García-Ríos D, Ramírez-Guzmán D
378. Bioactive compounds from acerola pomace: A review.
Food Chem
2023 Mar 15
de Aquino Souza Miskinis R, do Nascimento LÁ, Colussi R.
379. Effects of different maceration techniques on the colour, polyphenols and antioxidant capacity of grape juice.
Food Chem
2023 Mar 15
Guler A.
380. Health benefits of proanthocyanidins linking with gastrointestinal modulation: An updated review.
Food Chem
2023 Mar 15
Zhang X, Song X, Hu X
381. Tea polyphenol and epigallocatechin gallate ameliorate hyperlipidemia via regulating liver metabolism and remodeling gut microbiota.
Food Chem
2023 Mar 15
Wen JJ, Li MZ, Chen CH
382. Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates.
Food Chem
2023 Mar 15
Shi G, Shi C, Luo Y
383. Purification and characterisation of a C-S lyase in seeds of Parkia speciosa Hassk.
Food Chem
2023 Mar 15
Zhang M, Batra R, Brainta M
384. Phytochemical profile, in vitro bioaccessibility, and anticancer potential of golden root (Rhodiola rosea L.) extracts.
Food Chem
2023 Mar 15
Sęczyk Ł, Sugier D, Dervişoğlu G
385. In vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data.
Food Chem
2023 Mar 15
Sousa R, Recio I, Heimo D
386. Functionalized screen-printed electrodes for the thermal detection of Escherichia coli in dairy products.
Food Chem
2023 Mar 15
Arreguin-Campos R, Frigoli M, Caldara M
387. Room-temperature synthesis of nitrogen-rich conjugated microporous polymers for solid-phase extraction of trace synthetic musks.
Food Chem
2023 Mar 15
Fan YF, Jiang HL, Chen XF
388. Lutein/β-carotene ratio in extra virgin olive oil: An easy and rapid quantification method by Raman spectroscopy.
Food Chem
2023 Mar 15
Portarena S, Anselmi C, Leonardi L
389. Untargeted metabolomics of fermented onion (Allium cepa L) using UHPLC Q-TOF MS/MS reveals anti-obesity metabolites and in vivo efficacy in Caenorhabditis elegans.
Food Chem
2023 Mar 15
Barathikannan K, Chelliah R, Yeon SJ
390. Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake.
Food Chem
2023 Mar 15
Luo X, Tao Y, Han Y
391. Application of molecularly imprinted electrochemical sensor for trace analysis of Metribuzin herbicide in food samples.
Food Chem
2023 Mar 15
Atef Abdel Fatah M, Abd El-Moghny MG, El-Deab MS
392. Amino acid ionic liquid-based magnetic dispersive solid-phase extraction for benzimidazole residue analysis in fruit juice and human serum based on theoretical screening.
Food Chem
2023 Mar 15
Chen R, Qiao X, Liu F
393. Deep learning drives efficient discovery of novel antihypertensive peptides from soybean protein isolate.
Food Chem
2023 Mar 15
Zhang Y, Dai Z, Zhao X
394. Design optimisation and fabrication of amino acid based molecularly imprinted sensor for the selective determination of food additive tartrazine.
Food Chem
2023 Mar 15
George A, Rose Cherian A, Jacob B
395. Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods.
Food Chem
2023 Mar 15
Waghmare R, Kumar M, Yadav R
396. Geotrichum candidum arthrospore cell wall particles as a novel carrier for curcumin encapsulation.
Food Chem
2023 Mar 15
Wu Y, Wang X, Yin Z
397. Recent advances in health benefits and bioavailability of dietary astaxanthin and its isomers.
Food Chem
2023 Mar 15
Liu X, Xie J, Zhou L
398. Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles.
Food Chem
2023 Mar 15
Ma Y, Li J, Huang Y
399. Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics.
Food Chem
2023 Mar 15
Dizlek H, Awika JM.
400. Ginsenoside Rh4 remodels the periphery microenvironment by targeting the brain-gut axis to alleviate depression-like behaviors.
Food Chem
2023 Mar 15
Shao J, Ma X, Qu L
401. Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat.
Food Chem
2023 Mar 15
Bu X, Wang H, Wang Y
402. Insight into the self-assembly behavior of α-zein by multi-spectroscopic and molecular simulations: An example of combination with the main component of jujube peel pigments - Rutin.
Food Chem
2023 Mar 15
Zhu J, Li Z, Wu C
403. Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment.
Food Chem
2023 Mar 15
Ma Y, Hong TT, Xu D
404. Dietary Lactobacillus reuteri prevent from inflammation mediated apoptosis of liver via improving intestinal microbiota and bile acid metabolism.
Food Chem
2023 Mar 15
Lin Z, Wu J, Wang J
405. Multivariate versus machine learning-based classification of rapid evaporative Ionisation mass spectrometry spectra towards industry based large-scale fish speciation.
Food Chem
2023 Mar 15
De Graeve M, Birse N, Hong Y
406. Influence of different processing method on lignan content of selected Malaysian plant-based foods.
Food Chem
2023 Mar 15
Hussain Zaki UK, Fryganas C, Trijsburg L
407. Direct electrochemical detection of Cu(Ⅱ) ions in juice and tea beverage samples using MWCNTs-BMIMPF6-Nafion modified GCE electrodes.
Food Chem
2023 Mar 15
Li G, Feng S, Yan L
408. Carboxymethyl chitosan coated alpha-linolenic acid nanoliposomes: Preparation, stability and release in vitro and in vivo.
Food Chem
2023 Mar 15
Yang C, Gong L, Li X
409. Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable broths.
Food Chem
2023 Mar 15
Renz M, Dekker M, Rohn S
410. Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content.
Food Chem
2023 Mar 15
Trigo JP, Stedt K, Schmidt AEM
411. Residue behavior and risk assessment of afidopyropen and its metabolite M440I007 in tea.
Food Chem
2023 Mar 15
Guo M, Sun H, Wang X
412. Characterization and shelf stability of sweetened condensed milk formulated with different sucrose substitutes during storage.
Food Chem
2023 Mar 15
Fang R, Jiang H, Lin C
413. Insight into the retardation of retrogradation of chestnut starch by heat-moisture treatment with flavonoids.
Food Chem
2023 Mar 15
Zhang Z, Zheng B, Du A
414. The challenge of o-phenylphenol detection in coffee: How "OPP-conjugates" hide their presence in green and roasted samples.
Food Chem
2023 Mar 15
Menzio J, Tagliapietra S, Barge A
415. Improved Zn bioavailability by its enhanced colocalization and speciation with S in wheat grain tissues after N addition.
Food Chem
2023 Mar 15
Wang X, Guo Z, Hui X
416. An ultra-sensitive photothermal lateral flow immunoassay for 17β-estradiol in food samples.
Food Chem
2023 Mar 15
Zhang Y, Yang HJ, Xu Z
417. The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp.
Food Chem
2023 Mar 15
Wang Y, Zhuang Y, Yan H
418. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging.
Food Chem
2023 Mar 15
Echegaray N, Guzel N, Kumar M
419. Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion.
Food Chem
2023 Mar 15
Qing M, Zang J, Ma Y
420. Insight into structural characteristics of theabrownin from Pingwu Fuzhuan brick tea and its hypolipidemic activity based on the in vivo zebrafish and in vitro lipid digestion and absorption models.
Food Chem
2023 Mar 15
Xiao Y, Huang Y, Long F
421. Simultaneous quantification of six major allergens in commercial foods for children using a multiplex array on a digital versatile disc.
Food Chem
2023 Mar 15
Sena-Torralba A, Smits NGE, Blázquez D
422. Development of a GNP-based lateral flow immunoassay for the detection of isoprothiolane in rice samples.
Food Chem
2023 Mar 15
Liu Y, Xu X, Liu L
423. A rapid selection strategy for umami peptide screening based on machine learning and molecular docking.
Food Chem
2023 Mar 15
Li C, Hua Y, Pan D
424. Development of a certified reference material for the accurate determination of type B trichothecenes in corn.
Food Chem
2023 Mar 15
Gab-Allah MA, Getachew Lijalem Y, Yu H
425. Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.).
Food Chem
2023 Mar 15
Raffo A, Baiamonte I, De Benedetti L
426. Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus.
Food Chem
2023 Mar 15
Feng Y, Xu H, Fan Y
427. Novel color stability and colorimetry-enhanced intelligent CO(2) indicators by metal complexation of anthocyanins for monitoring chicken freshness.
Food Chem
2023 Mar 15
Choi I, Choi H, Lee JS
428. Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein.
Food Chem
2023 Mar 15
Li R, Xiong YL.
429. Fabrication of WPI-EGCG covalent conjugates/gellangum double network emulsion gels by duo-induction of GDL and CaCl(2) for colon-controlled Lactobacillus Plantarum delivery.
Food Chem
2023 Mar 15
Qin X, Bo Q, Qin P
430. Statistical discrimination using different machine learning models reveals dissimilar key compounds of soybean leaves in targeted polyphenol-metric metabolomics in terms of traits and cultivation.
Food Chem
2023 Mar 15
Rha CS, Jang EK, Lee JS
431. Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution.
Food Chem
2023 Mar 15
Liu S, Jiang Y, Xu B
432. Explainable machine learning-assisted origin identification: Chemical profiling of five lotus (Nelumbo nucifera Gaertn.) parts.
Food Chem
2023 Mar 15
Huang J, Li Z, Zhang W
433. Polyphenol mediated non-enzymatic browning and its inhibition in apple juice.
Food Chem
2023 Mar 15
Xu Z, Yang Z, Ji J
434. The applicability of Calcofluor White (CWS) and Fluorescent Brightener (CFB) dyes for confocal laser microscopic analysis (CLSM) of various β-glucans in selected dairy products and water.
Food Chem
2023 Mar 15
Florczuk A, Załęcki M, Aljewicz M.
435. Profiling of naturally occurring proanthocyanidins and other phenolic compounds in a diverse peach germplasm by LC-MS/MS.
Food Chem
2023 Mar 1
Zhang X, Su M, Du J
436. The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review.
Food Chem
2023 Mar 1
Zhai HY, Li SY, Zhao X
437. Rapid quality control of black truffles using Direct Analysis in Real Time Mass Spectrometry and Hydrophilic Interaction Liquid Chromatography Mass Spectrometry.
Food Chem
2023 Mar 1
Losso K, Wörz H, Kappacher C
438. Effects of long-term administration of theasinensin A on healthy C57BL/6J mice: Enhancing the function of epididymal white adipose tissue and regulating the colonic microenvironment.
Food Chem
2023 Mar 1
Xu W, Huang Y, Tao S
439. Preparation of cellulose nanocrystals from purple sweet potato peels by ultrasound-assisted maleic acid hydrolysis.
Food Chem
2023 Mar 1
Zhu S, Sun H, Mu T
440. Paper-based dots and smartphone for detecting counterfeit country eggs.
Food Chem
2023 Mar 1
Ray R, Goyal A, Prabhu A
441. Screening and characterization of a novel antifreeze peptide from silver carp muscle hydrolysate.
Food Chem
2023 Mar 1
Cui M, Li J, Li J
442. Developing a hydroxyl-functionalized magnetic porous organic polymer combined with HPLC-MS/MS for determining 31 amide herbicides in fruit wine.
Food Chem
2023 Mar 1
Zhang C, Li S, Wu J
443. Volatomics of 'Cabernet Sauvignon' grapes and wines under the fan training system revealed the nexus of microclimate and volatile compounds.
Food Chem
2023 Mar 1
Tian MB, Liu Y, Lu HC
444. H(2)O(2)-assisted detection of melamine using fluorescent probe based on corn cob carbon dots-Ionic Liquid-Silver nanoparticles.
Food Chem
2023 Mar 1
Zheng Y, Hao J, Arkin K
445. Pulsed electric field as a promising technology for solid foods processing: A review.
Food Chem
2023 Mar 1
Zhang C, Lyu X, Arshad RN
446. Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch.
Food Chem
2023 Mar 1
Zheng Y, Chai Z, Kong X
447. Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission.
Food Chem
2023 Mar 1
Xiang Q, Xia Y, Song J
448. Prediction accuracies of cheese-making traits using Fourier-transform infrared spectra in goat milk.
Food Chem
2023 Mar 1
Stocco G, Dadousis C, Pazzola M
449. Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber.
Food Chem
2023 Mar 1
Jang JH, Kang HJ, Adedeji OE
450. Effects of soluble Antarctic krill protein-curcumin complex combined with photodynamic inactivation on the storage quality of shrimp.
Food Chem
2023 Mar 1
Li Y, Tan L, Liu F
451. Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics.
Food Chem
2023 Mar 1
Mu Y, Huang J, Zhou R
452. Integration of GC-MS and LC-MS for metabolite characteristics of thigh meat between fast- and slow-growing broilers at marketable age.
Food Chem
2023 Mar 1
Chen X, Cao J, Geng A
453. Simultaneous electrochemical detection of antioxidants Hydroquinone, Mono-Tert-butyl hydroquinone and catechol in food and polymer samples using ZnO@MnO(2)-rGO nanocomposite as sensing layer.
Food Chem
2023 Mar 1
Movahed V, Arshadi L, Ghanavati M
454. Characterization of the key odorants of ripe Capparis spinosa L. fruit and changes in concentrations after storage by means of molecular sensory science.
Food Chem
2023 Mar 1
Zhang Z, Liang M, Liu B
455. Exploring the mechanism of stilbenes to quench singlet oxygen based on the key structures of resveratrol and its analogues.
Food Chem
2023 Mar 1
Li X, Cai X, Zeng Q
456. Development of a Nafion-MWCNTs and in-situ generated Au nanopopcorns dual-amplification electrochemical aptasensor for ultrasensitive detection of OTA.
Food Chem
2023 Mar 1
Hou Y, Long N, Xu Q
457. Degradation of carbendazim in aqueous solution by dielectric barrier discharge cold plasma: Identification and toxicity of degradation products.
Food Chem
2023 Mar 1
Wang J, Xing C, Xia J
458. 3-MCPD as contaminant in processed foods: State of knowledge and remaining challenges.
Food Chem
2023 Mar 1
Eisenreich A, Monien BH, Götz ME
459. Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration.
Food Chem
2023 Mar 1
Jing X, Cai Y, Liu T
460. Glycosylated peptide-calcium chelate: Characterization, calcium absorption promotion and prebiotic effect.
Food Chem
2023 Mar 1
Wu X, Wang F, Cai X
461. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.
Food Chem
2023 Mar 1
Barreira CFT, de Oliveira VS, Chávez DWH
462. Coordinated regulation of Bacteroides thetaiotaomicron glutamate decarboxylase activity by multiple elements under different pH.
Food Chem
2023 Mar 1
Liu S, Wen B, Du G
463. Chemical, structural and functional properties of pectin from tomato pulp under different peeling methods.
Food Chem
2023 Mar 1
Liu Y, Qu W, Liu Y
464. Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi.
Food Chem
2023 Mar 1
Gao X, You J, Yin T
465. Changes of molecular mobility of ascorbyl palmitate and α-tocopherol by phospholipid and their effects on antioxidant properties in bulk oil.
Food Chem
2023 Mar 1
Kim H, Koo H, Oh WY
466. Depletion of cyanogenic glycosides in whole flaxseed via Lactobacillaceae fermentation.
Food Chem
2023 Mar 1
Huang C, Tse TJ, Purdy SK
467. The interaction study of soluble pectin fiber and surimi protein network from silver carp (Hypophthalmichthys molitrix) based on a new prediction model.
Food Chem
2023 Mar 1
Cai Y, Wang J, Xiao S
468. Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines.
Food Chem
2023 Mar 1
Leborgne C, Ducasse MA, Meudec E
469. Effect of compositional interaction on in vitro digestion of starch during the milling process of quinoa.
Food Chem
2023 Mar 1
Cao H, Huang Q, Wang C
470. Smartphone image analysis-based fluorescence detection of tetracycline using machine learning.
Food Chem
2023 Mar 1
Mousavizadegan M, Hosseini M, Sheikholeslami MN
471. Using an integrated feature-based molecular network and lipidomics approach to reveal the differential lipids in yak shanks and flanks.
Food Chem
2023 Mar 1
Li W, Wang J, Zhang C
472. Recent advancements and applications of explosion puffing.
Food Chem
2023 Mar 1
Kaur R, Kumar A, Kumar V
473. Accelerated removal of five pesticide residues in three vegetables with ozone microbubbles.
Food Chem
2023 Mar 1
Li X, Liu C, Liu F
474. Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages.
Food Chem
2023 Mar 1
Poojary MM, Hellwig M, Henle T
475. Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins.
Food Chem
2023 Mar 1
Ullah I, Khoder RM, Yin T
476. Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties.
Food Chem
2023 Mar 1
Hu M, Yue Q, Liu G
477. Preparation, characterization, and antioxidant activity of β-cyclodextrin nanoparticles loaded Rosa damascena essential oil for application in beverage.
Food Chem
2023 Mar 1
Hadian Z, Kamalabadi M, Phimolsiripol Y
478. Degradation of glyphosate along coffee roasting: Do residue levels in green beans mirror exposure derived from coffee consumption?
Food Chem
2023 Mar 1
Delatour T, Badoud F, Severin K
479. Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles.
Food Chem
2023 Mar 1
Du J, Tao H, Qi Y
480. Electrochemical sensor for detecting streptomycin in milk based on label-free aptamer chain and magnetic adsorption.
Food Chem
2023 Mar 1
Wang L, Wang H, Huang S
481. Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin.
Food Chem
2023 Mar 1
Voss DM, Miyagusuku-Cruzado G, Giusti MM.
482. Component characteristics and reactive oxygen species scavenging activity of anthocyanins from fruits of Lonicera caerulea L.
Food Chem
2023 Mar 1
Fan L, Lin L, Zhang Y
483. Determination of chlorpromazine and its metabolites in animal-derived foods using QuEChERS-based extraction, EMR-Lipid cleanup, and UHPLC-Q-Orbitrap MS analysis.
Food Chem
2023 Mar 1
Dai J, Lin H, Pan Y
484. Use of Calotropis procera cysteine peptidases (CpCPs) immobilized on glyoxyl-agarose for cheesemaking.
Food Chem
2023 Mar 1
Oliveira JPB, Nascimento YAP, Amorim KPS
485. Novel mesoporous silica surface loaded gold nanocomposites SERS aptasensor for sensitive detection of zearalenone.
Food Chem
2023 Mar 1
Guo Z, Gao L, Yin L
486. Flammulina velutipes polysaccharide improves the water-holding capacity in the dorsal muscle of freeze-thawed cultured large yellow croaker (Larimichthys crocea).
Food Chem
2023 Mar 1
Zheng Y, Shi Y, Yang X
487. Simultaneously speciation of mercury in water, human blood and food samples based on pyrrolic and pyridinic nitrogen doped porous graphene nanostructure.
Food Chem
2023 Mar 1
Shirkhanloo H, Habibnia M, Rashidi A
488. Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics.
Food Chem
2023 Mar 1
Xu L, Zhang XM, Wen YQ
489. In situ formed silicon-based nanoparticles enabled highly efficient dual-mode biosensing of chlorpyrifos.
Food Chem
2023 Mar 1
Jiang Y, Miao Y, Ding Z
490. Hierarchical CoCoPBA@PCN-221 nanostructure for the highly sensitive detection of deoxynivalenol in foodstuffs.
Food Chem
2023 Mar 1
Cui J, Wu B, Li Z
491. Impact of food preservatives based on immobilized phenolic compounds on an in vitro model of human gut microbiota.
Food Chem
2023 Mar 1
Ruiz-Rico M, Renwick S, Vancuren SJ
492. Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing.
Food Chem
2023 Mar 1
Liu Y, Chen Q, Liu D
493. pH modulates antibacterial activity of hydroxybenzaldehyde derivatives immobilized in chitosan films via reversible Schiff bases and its application to preserve freshly-squeezed juice.
Food Chem
2023 Mar 1
Heras-Mozos R, López-Carballo G, Hernández R
494. Nanoencapsulation enhances the bioavailability of fucoxanthin in microalga Phaeodactylum tricornutum extract.
Food Chem
2023 Mar 1
Koo SY, Hwang KT, Hwang S
495. Ultrasensitive multicolor electrochromic sensor built on closed bipolar electrode: Application in the visual detection of Pseudomonas aeruginosa.
Food Chem
2023 Mar 1
Wang X, Yuan W, Sun Z
496. A dual-emission carbon dots-based nonenzymatic fluorescent sensing platform for simultaneous detection of parathion-methyl and glyphosate.
Food Chem
2023 Mar 1
Yang Y, Tong X, Chen Y
497. Direct and selective determination of p-coumaric acid in food samples via layered Nb(4)AlC(3)-MAX phase.
Food Chem
2023 Mar 1
Tümay SO, Sanko V, Şenocak A
498. Effects of Polygonatum cyrtonema extracts on the antioxidant ability, physical and structure properties of carboxymethyl cellulose-xanthan gum-flaxseed gum active packaging films.
Food Chem
2023 Mar 1
Zheng M, Su H, Xiao R
499. Development of Zein/tannic acid nanoparticles as antioxidants for oxidation inhibition of blackberry seed oil emulsions.
Food Chem
2023 Mar 1
Li S, Li S, Gong M
500. New insight into the evolution of volatile profiles in four vegetable oils with different saturations during thermal processing by integrated volatolomics and lipidomics analysis.
Food Chem
2023 Mar 1
Hu Q, Zhang J, He L
501. The effect of lactulose thermal degradation products on β-lactoglobulin: Linear-, loop-, and cross-link structural modifications and reduced digestibility.
Food Chem
2023 Mar 1
Dong L, Yu Z, Zhao R
502. Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines.
Food Chem
2023 Mar 1
Tong W, Sun B, Ling M
503. Lab-made 3D printed electrochemical sensors coupled with chemometrics for Brazilian coffee authentication.
Food Chem
2023 Mar 1
Mutz YS, do Rosario D, Silva LRG
504. Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages.
Food Chem
2023 Mar 1
Jiang L, Mu Y, Su W
505. Application of untargeted volatile profiling to investigate the fate of aroma compounds during wine oral processing.
Food Chem
2023 Mar 1
Pérez-Jiménez M, Sherman E, Ángeles Pozo-Bayón M
506. A stimuli-responsive colorimetric aptasensor based on the DNA hydrogel-coated MOF for fumonisin B(1) determination in food samples.
Food Chem
2023 Mar 1
Sun Y, Lv Y, Zhang Y
507. Ovalbumin-coated gold nanoparticles with interesting colloidal stability for colorimetric detection of carbaryl in complex media.
Food Chem
2023 Mar 1
Hao H, Zhu J, Yang B
508. Novel antioxidant peptides from MFGM protein Hydrolysates: Separation, identification and effects on Dexamethasone-induced mitochondrial dysfunction.
Food Chem
2023 Mar 1
Li H, Guan K, Liu M
509. Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility.
Food Chem
2023 Mar 1
Shu X, Zhang L, Liao W
510. Principles and recent applications of vacuum technology in the processing of dough-based cereal products: A comprehensive review.
Food Chem
2023 Mar 1
Bozkurt S, Görgüç A, Gençdağ E
511. Identification of a novel α-amylase inhibitory activity peptide from quinoa protein hydrolysate.
Food Chem
2023 Mar 1
Zhou H, Safdar B, Li H
512. Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation.
Food Chem
2023 Mar 1
Pei Z, Wang H, Xia G
513. Effects of tannic acid interfacial absorption on the physicochemical stability of algal oil-loaded emulsions and inhibition of fishy off-flavor.
Food Chem
2023 Mar 1
Wang X, Wang X, Xia S
514. Effect of drying treatments on the global metabolome and health-related compounds in tomatoes.
Food Chem
2023 Mar 1
Bakir S, Hall RD, de Vos RCH
515. Natural edible pigments: A comprehensive review of resource, chemical classification, biosynthesis pathway, separated methods and application.
Food Chem
2023 Mar 1
Shen N, Ren J, Liu Y
516. Stir membrane liquid-phase microextraction based on milk fats hydrolysis and deep eutectic solvent formation: Determination of bisphenols.
Food Chem
2023 Mar 1
Shishov A, Terno P, Besedovsky M
517. Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding process.
Food Chem
2023 Mar 1
Xue C, You J, Xiong S
518. Ultrasound-assisted enzymatic indirect determination of total 3-monochloropropane-1,2-diol esters in canned fish oil fraction.
Food Chem
2023 Mar 1
Custodio-Mendoza JA, Ramos A, Lorenzo RA
519. "Turn-off" photoelectrochemical aptasensor based on g-C(3)N(4)/WC/WO(3) composites for tobramycin detection.
Food Chem
2023 Mar 1
Qiao L, Zhu Y, Zeng T
520. Mineral concentrations in milk from cows fed seaweed (Saccharina latissima) under different basal protein supplementation.
Food Chem
2023 Mar 1
Qin N, Pétursdóttir ÁH, Humphries DJ
521. Changes in purine and uric acid content in edible insects during culinary processing.
Food Chem
2023 Mar 1
Sabolová M, Kulma M, Petříčková D
522. Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method.
Food Chem
2023 Mar 1
Pico J, Nozadi K, Gerbrandt EM
523. Simultaneous determination of the residues of anesthetics and sedatives in fish using LC-QLIT-MS/MS combined with DSPE.
Food Chem
2023 Mar 1
Huang Q, Zhou H, Wu X
524. Preparation, characterization and application of bacteriocin CAMT6 nanoliposomes using resveratrol as a novel stabilizer.
Food Chem
2023 Mar 1
Li Q, Lv L, Liu Y
525. Hepatic metabolism-related effects of polysaccharides from red kidney bean and small black soybean on type 2 diabetes.
Food Chem
2023 Mar 1
Bai Z, Huang X, Wu G
526. Novel electrochemiluminescence luminophore based on flower-like binuclear coordination polymer for high-sensitivity detection of tetracycline in food products.
Food Chem
2023 Mar 1
Kuang G, Wang C, Song L
527. Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce.
Food Chem
2023 Mar 1
Zhou T, Feng Y, Chen Y
528. Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives.
Food Chem
2023 Mar 1
Zhang Y, Guo Y, Liu F
529. Investigation of the chemical composition of antibacterial Psidium guajava extract and partitions against foodborne pathogens.
Food Chem
2023 Mar 1
Hall AM, Baskiyar S, Heck KL
530. Development of an indirect competitive enzyme-linked immunosorbent assay for formononetin and its application in a cell-based assay using MC3T3-E1 cells.
Food Chem
2023 Mar 1
Fujii S, Ohta T, Ehama R
531. Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines.
Food Chem
2023 Mar 1
Sieiro-Sampedro T, Figueiredo-González M, Garzón-Vidueira R
532. Investigating the role of tartaric acid in wine astringency.
Food Chem
2023 Mar 1
Zhao Q, Du G, Wang S
533. Acerola fruit by-product alleviates lipid, glucose, and inflammatory changes in the enterohepatic axis of rats fed a high-fat diet.
Food Chem
2023 Mar 1
Batista KS, Soares NL, Dorand VAM
534. Self-assembly kinetics of short-chain glucan aggregates (SCGA).
Food Chem
2023 Mar 1
Kim J, Oh SM, Kim HY
535. A novel method for detection of ochratoxin A in foods-Co-MOFs based dual signal ratiometric electrochemical aptamer sensor coupled with DNA walker.
Food Chem
2023 Mar 1
Guan Y, Si PB, Yang T
536. Screening and identification of tyrosinase inhibitors in edible plant materials by on-line UPLC-enzyme reactor coupled with UHPLC-FTMS.
Food Chem
2023 Mar 1
Fang X, Dai L, Ding TM
537. An Aflatoxin-M1 biochip using graphene quantum dot-gold hybrid nanoparticles.
Food Chem
2023 Mar 1
Ramalingam S, Elsayed A, Singh A.
538. Response of Saccharomyces cerevisiae var. diastaticus to nerol: Evaluation of antifungal potential by inhibitory effect and proteome analyses.
Food Chem
2023 Mar 1
Hong K, Wang L, Johnpaul A
539. Synthesis of poly vinyl chloride/chlorinated polypropylene-active natural substance derivatives for potential packaging materials application. Tannic acid, menthol and lipoic acid.
Food Chem
2023 Mar 1
Hazer B, Ashby RD.
540. Understanding the nutraceutical diversity through a comparative analysis of the taproot metabolomes of different edible radish types via UHPLC-Q-TOF-MS.
Food Chem
2023 Mar 1
Wang J, Wei Q, Wang W
541. Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors.
Food Chem
2023 Mar 1
Afonso C, Cardoso C, Gomes-Bispo A
542. Sensitive and stable detection of deoxynivalenol based on electrochemiluminescence aptasensor enhanced by 0D/2D homojunction effect in food analysis.
Food Chem
2023 Mar 1
You F, Wen Z, Yuan R
543. Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods.
Food Chem
2023 Mar 1
Ke Z, Bai Y, Yi Y
544. Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl.
Food Chem
2023 Mar 1
Jia B, Chen J, Yang G
545. α-amylase inhibitory activity of chitooligosaccharide from shrimp shell chitosan and its epigallocatechin gallate conjugate: kinetics, fluorescence quenching and structure-activity relationship.
Food Chem
2023 Mar 1
Mittal A, Singh A, Benjakul S.
546. Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses.
Food Chem
2023 Mar 1
Chen L, Ning F, Zhao L
547. Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.).
Food Chem
2023 Mar 1
Cecchi L, Khatib M, Bellumori M
548. Generation of novel antioxidant peptides from silver carp muscle hydrolysate: Gastrointestinal digestion stability and transepithelial absorption property.
Food Chem
2023 Mar 1
Wang K, Han L, Tan Y
549. Metabolic profiling reveals genotype-associated alterations in carotenoid content during banana postharvest ripening.
Food Chem
2023 Mar 1
Sheng O, Yin Z, Huang W
550. Dietary fiber konjac glucomannan exerts an antidiabetic effect via inhibiting lipid absorption and regulation of PPAR-γ and gut microbiome.
Food Chem
2023 Mar 1
Jayachandran M, Christudas S, Zheng X
551. Epinecidin-1, a marine antifungal peptide, inhibits Botrytis cinerea and delays gray mold in postharvest peaches.
Food Chem
2023 Mar 1
Fan L, Wei Y, Chen Y
552. Structural degradation and uptake of resveratrol-encapsulated liposomes using an in vitro digestion combined with Caco-2 cell absorption model.
Food Chem
2023 Mar 1
Xu X, Tian M, Deng L
553. pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness.
Food Chem
2023 Mar 1
Hao Y, Kang J, Guo X
554. Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products.
Food Chem
2023 Mar 1
Blandino M, Bresciani A, Locatelli M
555. Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes.
Food Chem
2023 Mar 1
Zhuang S, Liu Y, Gao S
556. Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation.
Food Chem
2023 Mar 1
Zhang Z, Li X, Sang S
557. Impact of mannoprotein N-glycosyl phosphorylation and branching on the sorption of wine polyphenols by yeasts and yeast cell walls.
Food Chem
2023 Mar 1
Mekoue Nguela J, Teuf O, Assuncao Bicca S
558. Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure.
Food Chem
2023 Mar 1
Zhang J, Duley JA, Cowley DM
559. Polydiacetylene-based hydrogel beads as colorimetric sensors for the detection of biogenic amines in spoiled meat.
Food Chem
2023 Mar 1
Jang S, Son SU, Kim J
560. Simulated gastrointestinal digestion/Caco-2 cell transport: Effects on biological activities and toxicity of a Brazilian propolis.
Food Chem
2023 Mar 1
Martelli Chaib Saliba AS, Giovanini de Oliveira Sartori A, Souza Batista P
561. Molecular level characterization of the effect of roasting on the extractable components of glandless cottonseed by Fourier transform ion cyclotron resonance mass spectrometry.
Food Chem
2023 Mar 1
He Z, Liu S, Nam S
562. Aggregating-agent-assisted surface-enhanced Raman spectroscopy-based detection of acrylamide in fried foods: A case study with potato chips.
Food Chem
2023 Mar 1
Ye ZH, Chen XT, Zhu HY
563. Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues.
Food Chem
2023 Mar 1
Lu Z, Liu Y, Lee YEJ
564. Cellulose-based nanocomposite for ultrasonic assisted dispersive solid phase microextraction of triazole fungicides from water, fruits, and vegetables samples.
Food Chem
2023 Mar 1
Aladaghlo Z, Javanbakht S, Sahragard A
565. Colorimetric determination of peroxide value in vegetable oils using a paper based analytical device.
Food Chem
2023 Mar 1
Ghohestani E, Tashkhourian J, Hemmateenejad B.
566. Citral and cinnamaldehyde - Pickering emulsion stabilized by zein coupled with chitosan against Aspergillus. spp and their application in food storage.
Food Chem
2023 Mar 1
Wang Y, Xu J, Lin W
567. Effects of sex, sire and in-bag dry-ageing on the physicochemical and microbial properties, colour and fatty acids stability of lamb.
Food Chem
2023 Mar 1
Zhang R, Chawla P, Samarakoon C
568. Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation.
Food Chem
2023 Mar 1
Jia H, Yuan W, Ren Z
569. A mini-review on the plant sources and methods for extraction of rhamnogalacturonan I.
Food Chem
2023 Mar 1
Kaczmarska A, Pieczywek PM, Cybulska J
570. Characterization of high amylose corn starch-cinnamaldehyde inclusion films for food packaging.
Food Chem
2023 Mar 1
Wan S, Liu Q, Yang D
571. Preparation of a pyridyl covalent organic framework via Heck cross-coupling for solid-phase microextraction of perfluoropolyether carboxylic acids in food.
Food Chem
2023 Mar 1
Han H, Ding S, Geng Y
572. Effects of the structure and interaction force of phytosterol/whey protein isolate self-assembly complex on phytosterol digestion properties.
Food Chem
2023 Mar 1
Zhao T, Yang B, Ji S
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