Showing 41 - 60 results of 283 for search '"Food chemistry"', query time: 0.08s Refine Results
  1. 41
    Corrigendum to “Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat” [Food Chem. X 25 (2025) 102042]

    Corrigendum to “Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat” [Food Chem. X 25 (2025) 102042] by Ju Zhang, Shuang Pang, Ge Yan, Lulu Wang, Yuan Xu, Yuheng Bai, Ran Li, Xihong Wang, Yu Jiang

    Published 2025-01-01
    “…Food Chemistry: X…”
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  2. 42
    Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice

    Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice by Jamie Xiu Qing Siah, Teck Ann Ong, Oni Yuliarti, Joshua Ding Wei Teo

    Published 2025-03-01
    “…Food Chemistry Advances…”
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  3. 43
    Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice

    Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice by Peng Liu, Chen Gao, Wen Li, Wanchao Chen, Zhong Zhang, Di Wu, Tingzhao Li, Shuai Sun, Yan Yang

    Published 2025-01-01
    “…Food Chemistry: X…”
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  4. 44
    Enhanced stability and oxidation resistance of Acer truncatum Bunge seed oil Pickering emulsion using rice bran protein modified by phytic acid

    Enhanced stability and oxidation resistance of Acer truncatum Bunge seed oil Pickering emulsion using rice bran protein modified by phytic acid by Jianjun Huang, Ruyi Sha, Jing Dai, Zhenzhen Wang, Min Cai, Xianxiu Li, Jianwei Mao

    Published 2025-01-01
    “…Food Chemistry: X…”
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  5. 45
    In situ quantification of fungicide residue on wheat leaf surfaces using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry imaging technology

    In situ quantification of fungicide residue on wheat leaf surfaces using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry imaging technology by Xuerui Yang, Mengyao Shi, Minghui Hong, Zhixin Hui, Jiaqi Pan, Guangli Xiu, Lei Zhou

    Published 2025-01-01
    “…Food Chemistry: X…”
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  6. 46
    Comparison of external calibration and isotope dilution methods for iodine determination in foods by inductively coupled plasma mass spectrometry

    Comparison of external calibration and isotope dilution methods for iodine determination in foods by inductively coupled plasma mass spectrometry by Juntima Photi, Premmin Srisakda, Tiyanun Jurkvon, Christophe Zeder, Kunchit Judprasong

    Published 2025-01-01
    “…Food Chemistry: X…”
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  7. 47
    Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials

    Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials by Kengo Hirai, Takamasa Ishii, Ayaka Aijima, Nae Yokota, Yasuhisa Miyamoto, Kyohei Higashi, Yusuke Iwasaki, Rie Ito, Nobuaki Higashi, Hiroshi Akiyama

    Published 2025-01-01
    “…Food Chemistry: X…”
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  8. 48
    Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides)

    Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) by Yuanming Chu, Jinfeng Wang, Jing Xie

    Published 2025-01-01
    “…Food Chemistry: X…”
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  9. 49
    Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments

    Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments by Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi

    Published 2025-01-01
    “…Food Chemistry: X…”
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  10. 50
    Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract

    Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract by Ayse Gul Asikkutlu, Meral Yildirim-Yalcin

    Published 2025-01-01
    “…Food Chemistry: X…”
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  11. 51
    Effects of different white nanomaterials on pH response ability and physicochemical performance of anthocyanin-loaded carboxymethyl cellulose-polyvinyl alcohol films

    Effects of different white nanomaterials on pH response ability and physicochemical performance of anthocyanin-loaded carboxymethyl cellulose-polyvinyl alcohol films by Yuqian Li, Xue Yang, Yunfei Zou, Huixuan Zhang, Ying Zhou, Qiujin Zhu, Yuanyuan Liu, Zhengcong Wang

    Published 2025-01-01
    “…Food Chemistry: X…”
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  12. 52
    Untargeted metabolomics profiling for the geographical authentication of traditional pempek using high-resolution orbitrap mass spectrometry

    Untargeted metabolomics profiling for the geographical authentication of traditional pempek using high-resolution orbitrap mass spectrometry by Agus Supriadi, Sherly Ridhowati, Daniel Saputra, Wulandari, Shanti Dwita Lestari

    Published 2025-03-01
    “…Food Chemistry Advances…”
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  13. 53
    Sensitive ratiometric detection of Fumonisin B1 using a reusable Ag-pSi SERS platform

    Sensitive ratiometric detection of Fumonisin B1 using a reusable Ag-pSi SERS platform by Narsingh R. Nirala, Sudharsan Sadhasivam, Rohit Kumar Singh, Edward Sionov, Giorgi Shtenberg

    Published 2025-01-01
    “…Food Chemistry: X…”
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  14. 54
    Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods

    Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods by Li-Li Chen, Shuang Long Yang, Ji-Cun Bao, Wei-You Xie, Zhao-Chan Wang, Nian Shi, Zhao-Jie Wang

    Published 2025-01-01
    “…Food Chemistry: X…”
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  15. 55
    Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough

    Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough by Mengdi Song, Zhiqiang Fan, Zhan Liang, Shihong Wang, Xing Zhang, Youqiang Pei, Haiyan Gao, Jie Zeng

    Published 2025-01-01
    “…Food Chemistry: X…”
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  16. 56
    Formation of volatile compounds in salt-mediated naturally fermented cassava

    Formation of volatile compounds in salt-mediated naturally fermented cassava by Alberta N.A. Aryee, Christabel Tachie, Aleksei Kaleda

    Published 2025-01-01
    “…Food Chemistry: X…”
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  17. 57
    Screening of soybean antifungal isoflavones based on targeted metabolomics analysis

    Screening of soybean antifungal isoflavones based on targeted metabolomics analysis by Nishbah Mughal, Xiaowen Zhang, Noman Shoaib, Juncai Deng, Jinya Guo, Jing Zhang, Wenyu Yang, Jiang Liu

    Published 2025-01-01
    “…Food Chemistry: X…”
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  18. 58
    Comparison of the content of taste and nutrition-related non-volatile compounds in cultivated and wild blueberry varieties in Northeast China

    Comparison of the content of taste and nutrition-related non-volatile compounds in cultivated and wild blueberry varieties in Northeast China by Xu Xie, Jinlong Tian, Yuehua Wang, Chi Shu, Hailong Gui, Zhen Cheng, Zeming Wang, Ziqi Song, Qilin Tian, Bosu Wen, Bin Li

    Published 2025-01-01
    “…Food Chemistry: X…”
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  19. 59
    Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties

    Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigilla... by Wenyun Xiong, Lixin Ding, Wendie Cui, Lei Zhao, Shengbao Cai

    Published 2025-01-01
    “…Food Chemistry: X…”
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  20. 60
    Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics

    Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics by Xueya Wang, Kuan Lu, Wenxin Li, Ju Chen, Yong Yin, Xiaojing Sun, Min Lu, Jianwen He

    Published 2025-02-01
    “…Food Chemistry: X…”
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