Functional properties of the protein isolates of hyacinth bean [Lablab purpureus (L.) Sweet]: An effect of the used procedures
Publication date: Available online 15 May 2020Source: LWTAuthor(s): Naaznee Mohan, John J. Mellem (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 17, 2020 Category: Food Science Source Type: research

Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder
Publication date: Available online 15 May 2020Source: LWTAuthor(s): Juan Osorio-Arias, Angela Pérez-Martínez, Oscar Vega-Castro, Sergio I. Martínez-Monteagudo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 17, 2020 Category: Food Science Source Type: research

Molecular formation mechanism of trans linolenic acid in thermally induced α-linolenic acid
Publication date: Available online 15 May 2020Source: LWTAuthor(s): Qin Guo, Tian Li, Yang Qu, Xinping Wang, Li Liu, Hongzhi Liu, Qiang Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 17, 2020 Category: Food Science Source Type: research

Diffusion kinetics of nisin from composite coatings reinforced with nano-rhamnosomes
Publication date: Available online 16 May 2020Source: Journal of Food EngineeringAuthor(s): Taskeen Niaz, Muhammad Imran (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 17, 2020 Category: Food Science Source Type: research

Effect of hydrothermal treatment on physical and semolina milling properties of barley
Publication date: Available online 16 May 2020Source: Journal of Food EngineeringAuthor(s): Muralidhar Karanam, D.P. Theertha, Ashwin Kumar, Aashitosh A. Inamdar, Suresh D. Sakhare (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 17, 2020 Category: Food Science Source Type: research

Microwave drying of balsam pear with online aroma detection and control
Publication date: Available online 15 May 2020Source: Journal of Food EngineeringAuthor(s): Jing Li, Zhenfeng Li, Lili Li, Chunfang Song, G.S.V. Raghavan, Fangjian He (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 17, 2020 Category: Food Science Source Type: research

Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages
Publication date: Available online 15 May 2020Source: Journal of Food EngineeringAuthor(s): Mehri Karim, Milad Fathi, Sabihe Soleimanian-Zad (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 17, 2020 Category: Food Science Source Type: research

Microwave power control scheme for potatoes based on dielectric loss factor feedback
Publication date: Available online 15 May 2020Source: Journal of Food EngineeringAuthor(s): Xiaotong Ma, Guiyi Luo, Zhenfeng Li, G.S.V. Raghavan, Haiying Chen, ChunFang Song (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 17, 2020 Category: Food Science Source Type: research

Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape
Publication date: Available online 15 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Seyed-Hassan Miraei Ashtiani, Mahta Rafiee, Mina Mohebi Morad, Mehdi Khojastehpour, Mohammadreza Khani, Abbas Rohani, Babak Shokri, Alex Martynenko (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 17, 2020 Category: Food Science Source Type: research

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
Publication date: Available online 16 May 2020Source: Food Science and Human WellnessAuthor(s): Bing Zhao, Hui-min Zhou, Shun-liang Zhang, Xiao-qian Pan, Su Li, Ning Zhu, Qian-rong Wu, Shou-wei Wang, Xiao-ling Qiao, When-hua Chen (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

Rapid analysis of fifteen sulfonamide residues in pork and fish samples by automated on-line solid phase extraction coupled to liquid chromatography-tandem mass spectrometry
Publication date: Available online 16 May 2020Source: Food Science and Human WellnessAuthor(s): Junmei Ma, Sufang Fan, Lei Sun, Liangna He, Yan Zhang, Qiang Li (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

Formatted citrus peel extract gold lotion improves cognitive and functional recovery from traumatic brain injury (TBI) in rats
Publication date: Available online 16 May 2020Source: Food Science and Human WellnessAuthor(s): Cheng Guang, Yue Zhiwei, Wang Liwen, Miyauchi Yutaka, Suzawa Michiko, Li Shiming, Ho Chi‐Tang, Zhao Hui, Chen Naiyao (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation
Publication date: Available online 15 May 2020Source: Food Science and Human WellnessAuthor(s): Chuanhai Tu, Wenxiu Hu, Sijie Tang, Ling Meng, Zhihai Huang, Xiao Xu, Xiudong Xia, Fidelis Azi, Mingsheng Dong (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

The extract of the immature fruit of Poncirus trifoliata induces apoptosis in colorectal cancer cells via mitochondrial autophagy
Publication date: Available online 15 May 2020Source: Food Science and Human WellnessAuthor(s): Sun-Young Kim, Ho-Keun Yi, Bong-Sik Yun, Dae-Yeol Lee, Pyung Han Hwang, Hae-Ryong Park, Min Sun Kim (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 17, 2020 Category: Food Science Source Type: research

EEG Correlates of Perceived Food Product Similarity In a Cross-modal Taste-visual Task
Publication date: Available online 16 May 2020Source: Food Quality and PreferenceAuthor(s): Domracheva Marina, Kulikova Sofya (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 17, 2020 Category: Food Science Source Type: research

Differential Impact of Consuming Foods Perceived to be High or Low in Fat on Subsequent Food Reward
Publication date: Available online 15 May 2020Source: Food Quality and PreferenceAuthor(s): Joana Pereira de Carvalho-Ferreira, Diogo Thimoteo da Cunha, Graham Finlayson, Gabriele Caldas, Giovana Jamar, Daniel Bandoni, Luciana Pelegrini Pisani, Veridiana Vera de Rosso (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 17, 2020 Category: Food Science Source Type: research

Does the face show what the mind tells? A comparison between dynamic emotions obtained from facial expressions and Temporal Dominance of Emotions (TDE)
Publication date: Available online 15 May 2020Source: Food Quality and PreferenceAuthor(s): Roelien van Bommel, Markus Stieger, Michel Visalli, Rene de Wijk, Gerry Jager (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 17, 2020 Category: Food Science Source Type: research

Negative emotions, positive actions: Food safety and consumer intentions to purchase ethical food in China
Publication date: Available online 15 May 2020Source: Food Quality and PreferenceAuthor(s): Hui Jin, Zhibin Lin, Fraser McLeay (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 17, 2020 Category: Food Science Source Type: research

The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles
Publication date: Available online 16 May 2020Source: Food HydrocolloidsAuthor(s): Hui-Ling Tan, Thuan-Chew Tan, Azhar Mat Easa (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 17, 2020 Category: Food Science Source Type: research

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion
Publication date: Available online 15 May 2020Source: Food HydrocolloidsAuthor(s): Ran Meng, Zhengzong Wu, Qiu-Tao Xie, Bao Zhang, Xiao-Long Li, Wen-Jie Liu, Han Tao, Pei-Jun Li (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 17, 2020 Category: Food Science Source Type: research

Generation of structurally diverse pectin oligosaccharides having prebiotic attributes
Publication date: Available online 15 May 2020Source: Food HydrocolloidsAuthor(s): Ravindra Pal Singh, Suraj Prakash, Ruchika Bhatia, Manorma Negi, Jagdeep Singh, Mahendra Bishnoi, Kanthi K. Kondepudi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 17, 2020 Category: Food Science Source Type: research

Effects of genipin concentration on cross-linked β-casein micelles as nanocarrier of naringenin: Colloidal properties, structural characterization and controlled release
Publication date: Available online 15 May 2020Source: Food HydrocolloidsAuthor(s): Mo Li, Kunli Wang, Yuxiao Wang, Qianyun Han, Yuanying Ni, Xin Wen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 17, 2020 Category: Food Science Source Type: research

Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets
Publication date: Available online 15 May 2020Source: Food HydrocolloidsAuthor(s): Marjan Majdinasab, Mehrdad Niakousari, Samaneh Shaghaghian, Hamed Dehghani (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 17, 2020 Category: Food Science Source Type: research

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy
Publication date: 1 October 2020Source: Food Chemistry, Volume 326Author(s): Kun Yang, Yuanhua Zhou, Juanjuan Guo, Xiaolong Feng, Xian Wang, Limei Wang, Jing Ma, Weiqing Sun (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Red color–related proteins from the shell of red swamp crayfish (Procambarus clarkii): Isolation, identification and bioinformatic analysis
Publication date: Available online 16 May 2020Source: Food ChemistryAuthor(s): Chuang Pan, Xiaoling Liang, Shengjun Chen, Feiyan Tao, Xianqing Yang, Jianwei Cen (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Hui Shen, J. Stephen Elmore, Mouming Zhao, Weizheng Sun (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Metabolomic profiling of beers: combining 1H-NMR spectroscopy and chemometric approaches to discriminate craft and industrial products
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Alessandro Palmioli, Diego Alberici, Carlotta Ciaramelli, Cristina Airoldi (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Prediction, evaluation, confirmation, and elimination of matrix effects for lateral flow test strip based rapid and on-site detection of aflatoxin B1 in tea soups
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Wei Chen, Fen Cai, Qian Wu, Yuhan Wu, Bangben Yao, Jianguo Xu (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Semi-quantitative evaluation of seafood spoilage using filter-paper strips loaded with an aggregation-induced emission luminogen
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Yonghua Jiang, Zhaowei Zhong, Weixin Ou, Haoming Shi, Parvej Alam, Ben Zhong Tang, Jianguang Qin, Youhong Tang (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

The Presence of Iron Oxide Nanoparticles in the food pigment E172
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Linn Voss, I-Lun Hsiao, Maximilian Ebisch, Janja Vidmar, Nadine Dreiack, Linda Böhmert, Valerie Stock, Albert Braeuning, Katrin Loeschner, Peter Laux, Andreas F. Thünemann, Alfonso Lampen, Holger Sieg (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Purification and identification of novel antioxidant peptides from watermelon seed protein hydrolysates and their cytoprotective effects on H2O2-induced oxidative stress
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Chaoting Wen, Jixian Zhang, Yuqin Feng, Yuqing Duan, Haile Ma, Haihui Zhang (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Chemical characterization, antioxidant capacity, and anti-hyperglycemic effect of Stenocereus stellatus fruits from the arid Mixteca Baja region of Mexico
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Cervantes-Arista Clara, Roman-Guerrero Angélica, Oidor-Chan Víctor Hugo, Díaz de León–Sánchez Fernando, Álvarez-Ramírez Erika Lorena, Pelayo-Zaldívar Clara, Sierra-Palacios Edgar del Carmen, Mendoza-Espinoza José Alberto (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Fluorescence paper-based sensor for visual detection of carbamate pesticides in food based on CdTe quantum dot and nano ZnTPyP
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Hengye Chen, Ou Hu, Yao Fan, Lu Xu, Lei Zhang, Wei Lan, Ying Hu, Xingrui Xie, Lixia Ma, Yuanbin She, Haiyan Fu (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

One-step rapid detection of fumonisin B1, dexyonivalenol and zearalenone in grains
Publication date: November 2020Source: Food Control, Volume 117Author(s): Silu Hou, Jingjiao Ma, Yuqiang Cheng, Hengan Wang, Jianhe Sun, Yaxian Yan (Source: Food Control)
Source: Food Control - May 17, 2020 Category: Food Science Source Type: research

Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat
Publication date: Available online 16 May 2020Source: Food ControlAuthor(s): Mahmoud Al-Sarayreh, Marlon Reis, Wei Qi Yan, Reinhard Klette (Source: Food Control)
Source: Food Control - May 17, 2020 Category: Food Science Source Type: research

The challenges of global occurrence of aflatoxin M1 contamination and the reduction of aflatoxin M1 in milk over the past decade
Publication date: Available online 16 May 2020Source: Food ControlAuthor(s): Li Min, Dagang Li, Xiong Tong, Hao Sun, Weidong Chen, Gang Wang, Nan Zheng, Jiaqi Wang (Source: Food Control)
Source: Food Control - May 17, 2020 Category: Food Science Source Type: research

Molecular authentication by DNA barcoding and multiplex PCR assay reveals mislabeling and commercial fraud of the Acoupa weakfish (Cynoscion acoupa), an economically important sciaenid marketed in Brazil
Publication date: Available online 15 May 2020Source: Food ControlAuthor(s): Andressa Jisely Barbosa, Iracilda Sampaio, Evaldo Martins da Silva, João Victor Leite Alcântara, Simoni Santos (Source: Food Control)
Source: Food Control - May 17, 2020 Category: Food Science Source Type: research

Screening strategy targeting the presence of food enzyme-producing fungi in food enzyme preparations
Publication date: Available online 15 May 2020Source: Food ControlAuthor(s): Marie Deckers, Kevin Vanneste, Raf Winand, Marijke Hendrickx, Pierre Becker, Sigrid C.J.D.E. Keersmaecker, Dieter Deforce, Fraiture Marie-Alice, Nancy Hc Roosens (Source: Food Control)
Source: Food Control - May 17, 2020 Category: Food Science Source Type: research

Occurrence and co-occurrence of mycotoxins in apple and apple products from China
Publication date: Available online 15 May 2020Source: Food ControlAuthor(s): Yinping Li, Xiaonan Zhang, Jiyun Nie, Syed Asim Shah Bacha, Zhen Yan, Guanwei Gao (Source: Food Control)
Source: Food Control - May 17, 2020 Category: Food Science Source Type: research

Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens
Publication date: Available online 15 May 2020Source: Food BioscienceAuthor(s): Yesim Ozogul, Esmeray Kuley Boğa, Ismail Akyol, Mustafa Durmus, Yılmaz Ucar, Joe M. Regenstein, Ali Rıza Köşker (Source: Food Bioscience)
Source: Food Bioscience - May 17, 2020 Category: Food Science Source Type: research

Antioxidant and anti-inflammatory activity of peptides from foxtail millet (Setaria italica) prolamins in HaCaT cells and RAW264.7 murine macrophages
Publication date: Available online 15 May 2020Source: Food BioscienceAuthor(s): Zhongwei Ji, Jieqi Mao, Shuguang Chen, Jian Mao (Source: Food Bioscience)
Source: Food Bioscience - May 17, 2020 Category: Food Science Source Type: research

The safety and effectiveness of commonly-marketed natural supplements for weight loss in populations with obesity: A critical review of the literature from 2006 to 2016
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Wharton, Sean Bonder, Revi Jeffery, Aaron Christensen, Rebecca A. G. Source Type: research

Impacts of food matrix on bacteriophage and endolysin antimicrobial efficacy and performance
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Shannon, Rachel Radford, Devon R. Balamurugan, Sampathkumar Source Type: research

Essential oils in vapor phase as alternative antimicrobials: A review
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Reyes-Jurado, Fatima Navarro-Cruz, Add í Rhode Ochoa-Velasco, Carlos Enrique Palou, Enrique L ópez-Malo, Aurelio Ávila-Sosa, Raúl Source Type: research

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Mao, Like Lu, Yao Cui, Mengnan Miao, Song Gao, Yanxiang Source Type: research

Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Qadri, Ovais Shafiq Srivastava, Abhaya Kumar Yousuf, Basharat Source Type: research

Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Koszucka, Agnieszka Nowak, Adriana Nowak, Ireneusz Motyl, Ilona Source Type: research

Effects and mechanisms of tea for the prevention and management of cancers: An updated review
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Xu, Xiao-Yu Zhao, Cai-Ning Cao, Shi-Yu Tang, Guo-Yi Gan, Ren-You Li, Hua-Bin Source Type: research

Nanotechnology & #8211; A shelf life extension strategy for fruits and vegetables
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Liu, Wenchao Zhang, Min Bhandari, Bhesh Source Type: research

Consumption of milk and dairy products and risk of osteoporosis and hip fracture: a systematic review and Meta-analysis
(Source: Critical Reviews in Food Science and Nutrition)
Source: Critical Reviews in Food Science and Nutrition - May 16, 2020 Category: Nutrition Authors: Malmir, Hanieh Larijani, Bagher Esmaillzadeh, Ahmad Source Type: research