Showing 1 - 20 results of 283 for search '"Food chemistry"', query time: 0.06s Refine Results
  1. 1
    Food Chemistry: Food Quality and New Analytical Approaches

    Food Chemistry: Food Quality and New Analytical Approaches by Nivia M. M. Coelho, César R. T. Tarley, Claudia Ruiz-Capillas, Luciana M. Coelho, Miguel de la Guardia

    Published 2016-01-01
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  2. 2
    Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate

    Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate by Jiwei Kuang, Wengang Zhang, Xijuan Yang, Ping Ma

    Published 2025-01-01
    “…Food Chemistry: X…”
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  3. 3
    The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives

    The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives by Roisin McCarron, Lisa Methven, Sameer Khalil Ghawi, Stephanie Grahl, Ruan Elliott, Stella Lignou

    Published 2025-03-01
    “…Food Chemistry Advances…”
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  4. 4
    Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation

    Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation by Zhenbing Ma, Haibo Lan, Dong Zhao, Jingren Wei, Jia Zheng, Jian Su, Shengyuan Xiang, Zhu Luo, Rui Li, Yi Ma, Lijuan Gong

    Published 2025-01-01
    “…Food Chemistry: X…”
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  5. 5
    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup

    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup by Ziyan Yue, Qiuyu Yu, Yuchen Qin, Yuchun He, Jiali Liu, Yingchun Zhu

    Published 2025-01-01
    “…Food Chemistry: X…”
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  6. 6
    Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging

    Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging by Tianxin Fu, Yuchao Feng, Shu Zhang, Yanan Sheng, Changyuan Wang

    Published 2025-01-01
    “…Food Chemistry: X…”
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  7. 7
    A report on the physicochemical and antioxidant properties of three Indonesian forest honeys produced by Apis dorsata

    A report on the physicochemical and antioxidant properties of three Indonesian forest honeys produced by Apis dorsata by Mahani, Pamungkas Rizki Ferdian, Habil Muhammad Ghibran, Amirah Fathia Herlina, Siti Nurhasanah, Nunung Nurjanah, Rizki Rabeca Elfirta, Avry Pribadi, Raden Lia Rahadian Amalia, I Made Samudra

    Published 2025-01-01
    “…Food Chemistry: X…”
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  8. 8
    Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation

    Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation by Roongrawee Wandee, Khaetthareeya Sutthanut, Jenjira Songsri, Natthida Weerapreeyakul, Theera Rittirod, Patcharaporn Tippayawat, Orawan Yangkruea, Siraphop Jakcharoenpornchai

    Published 2025-01-01
    “…Food Chemistry: X…”
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  9. 9
    Characterizing the extractable proteins from tomato leaves – A proteomics study

    Characterizing the extractable proteins from tomato leaves – A proteomics study by Marietheres Kleuter, Yafei Yu, Lukas Verdegaal, Francesco Pancaldi, Antoine H.P. America, Atze Jan van der Goot, Luisa M. Trindade

    Published 2025-01-01
    “…Food Chemistry: X…”
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  10. 10
    Trans fatty acids and saturated fatty acids in margarines and spreads in Kazakhstan: Study period 2015–2021

    Trans fatty acids and saturated fatty acids in margarines and spreads in Kazakhstan: Study period 2015–2021 by Kainaubek Toshtay, Ali Auyezov, Seitkhan Azat, Rosa Busquets

    Published 2025-01-01
    “…Food Chemistry: X…”
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  11. 11
    Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry

    Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry by Mikhail Vokuev, Artem Melekhin, Anastasia Frolova, Anton Bairov, Igor Rodin, Victor Tishchenko

    Published 2025-01-01
    “…Food Chemistry: X…”
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  12. 12
    Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein

    Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein by Junguang Li, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, Yanhong Bai

    Published 2025-01-01
    “…Food Chemistry: X…”
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  13. 13
    The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS

    The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and... by Qiao Huang, Xianping Qiu, Tongwei Guan, Jianshen Yu, Yichen Mao, Yu Li, Yuan Rao, Hongguang Shang, Yanhui Zhao

    Published 2025-01-01
    “…Food Chemistry: X…”
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  14. 14
    Natural biopolymers in edible coatings: Applications in food preservation

    Natural biopolymers in edible coatings: Applications in food preservation by Arun Karnwal, Gaurav Kumar, Rattandeep Singh, Manickam Selvaraj, Tabarak Malik, Abdel Rahman Mohammad Al Tawaha

    Published 2025-01-01
    “…Food Chemistry: X…”
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  15. 15
    Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses

    Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory ana... by Taoxian Zhang, Zusong Liao, Zhaohui Li, Yunqi Liu, Jingying Bi, Yanlin Liu, Yuyang Song, Yi Qin

    Published 2025-01-01
    “…Food Chemistry: X…”
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  16. 16
    Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret

    Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret by Chunbei Chen, Zefu Wang, Ziliang Gao, Xiaosi Chen, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Yantao Yin, Yang Liu, Shucheng Liu

    Published 2025-02-01
    “…Food Chemistry: X…”
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  17. 17
    Trends in extraction and purification methods of Lignans in plant-derived foods

    Trends in extraction and purification methods of Lignans in plant-derived foods by Yu-tong Yang, Yuan Zhang, Yu Bian, Juan Zhu, Xue-song Feng

    Published 2025-02-01
    “…Food Chemistry: X…”
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  18. 18
    Comparative analysis of antioxidant activity and content of (poly)phenolic compounds in cabernet sauvignon and merlot wines of Slovenian and Serbian vineyards

    Comparative analysis of antioxidant activity and content of (poly)phenolic compounds in cabernet sauvignon and merlot wines of Slovenian and Serbian vineyards by Elvira Mavric-Scholze, Dušica Simijonović, Edina Avdović, Dejan Milenković, Sabina Šaćirović, Andrija Ćirić, Zoran Marković

    Published 2025-01-01
    “…Food Chemistry: X…”
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  19. 19
    Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing

    Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing by Arindam Jana, Soumyajit Biswas, Ritu Ghosh, Rahul Modak

    Published 2025-01-01
    “…Food Chemistry: X…”
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  20. 20
    Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation

    Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation by Sheng Zhang, Sheng Geng, Hanjun Ma, Benguo Liu

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