Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics
Publication date: Available online 3 June 2020Source: Meat ScienceAuthor(s): Huilin Cheng, Sumin Song, Eun-Young Jung, Jin-Yeon Jeong, Seon-Tea Joo, Gap-Don Kim (Source: Meat Science)
Source: Meat Science - June 3, 2020 Category: Food Science Source Type: research

Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger
Publication date: Available online 2 June 2020Source: Journal of Food EngineeringAuthor(s): Weiji Liu, Xiao Dong Chen, Romain Jeantet, Christophe André, Severine Bellayer, Guillaume Delaplace (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 3, 2020 Category: Food Science Source Type: research

Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat
Publication date: Available online 3 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sheba Mae M. Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Indrawati Oey (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties
Publication date: Available online 2 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Md Zohurul Islam, Yutaka Kitamura, Mito Kokawa, Shinya Fujii (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit
Publication date: Available online 2 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Rashmi Prithani, Kshirod Kumar Dash (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Characterization of 50-ohm radio frequency heating of bulk canola seeds (Brassica napus. L) in a tubular applicator with parallel electrodes and post-treatment quality
Publication date: Available online 2 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tolen Tombung Moirangthem, Roland Macana, Oon-Doo Baik (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Multilevel modelling as a tool to include variability and uncertainty in quantitative microbiology and risk assessment. Thermal inactivation of Listeria monocytogenes as proof of concept
Publication date: Available online 2 June 2020Source: Food Research InternationalAuthor(s): Alberto Garre, Marcel H. Zwietering, Heidy M.W. den Besten (Source: Food Research International)
Source: Food Research International - June 3, 2020 Category: Food Science Source Type: research

Synthesis and search for 3β,3′β-disteryl ethers after high-temperature treatment of sterol-rich samples
Publication date: 1 November 2020Source: Food Chemistry, Volume 329Author(s): Adam Zmysłowski, Jerzy Sitkowski, Katarzyna Bus, Karol Ofiara, Arkadiusz Szterk (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

A visual Hg2+ detection strategy based on distance as readout by G-quadruplex DNAzyme on microfluidic paper
Publication date: Available online 3 June 2020Source: Food ChemistryAuthor(s): Chao Wu, Guizhen Gao, Kefeng Zhai, Lisheng Xu, Dagan Zhang (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Yohanna Alegre, María-Pilar Sáenz-Navajas, Purificación Hernández-Orte, Vicente Ferreira (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Analysis of carotenoid content and diversity in apricots (Prunus armeniaca L.) grown in China
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Weiquan Zhou, Yingying Niu, Xiang Ding, Shirong Zhao, Yalan Li, Guoquan Fan, Shikui Zhang, Kang Liao (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Xiaohong Sun, Ikenna Christian Ohanenye, Tausif Ahmed, Chibuike C. Udenigwe (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Genipin-crosslinked human serum albumin coating using a tannic acid layer for enhanced oral administration of curcumin in the treatment of ulcerative colitis
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Ruifeng Luo, Meisi Lin, Chen Zhang, Jinfeng Shi, Siyuan Zhang, Qiyan Chen, Yichen Hu, Minyue Zhang, Jinming Zhang, Fei Gao (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Biodegradable chitosan-sodium alginate-oleic acid nanocarrier promotes bioavailability and target delivery of lutein in rat model with no toxicity
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Veeresh Toragall, Naveen Jayapala, S.P. Muthukumar, Vallikanan Baskaran (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

aMethodological approaches to compile and validate a food composition database for methyl-group carriers in the European Prospective Investigation into Cancer and Nutrition (EPIC) Study
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Heleen Van Puyvelde, Vickà Versele, Marlène De Backer, Corinne Casagrande, Genevieve Nicolas, Joanna L. Clasen, Cristina Julián, Guri Skeie, Maria-Dolores Chirlaque, Yahya Mahamat-Saleh, Pilar Amiano Etxezarreta, Sara Pauwels, Lode Godderis, Marc J. Gunter, Koen Van Herck, Inge Huybrechts, on behalf of the EPIC collaborators (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

A rapid, easy, and sensitive method for detecting His-tag-containing chitinase based on ssDNA aptamers and gold nanoparticles
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Zhuoning Cao, Sai Wang, Zhen Liu, Changhu Xue, Xiangzhao Mao (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, Alessandra Bendini, Tullia Gallina Toschi, Wenceslao Moreda (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Zirconium nanoparticles based dispersive solid phase extraction prior to slotted quartz tube-flame atomic absorption spectrophotometry for the determination of selenium in green tea samples
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Nazime Ebrar Karlidag, Elif Seda Kocoglu, Munevver Toprak, Ozge Yilmaz, Sezgin Bakirdere (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

[ASAP] Quantitative Proteomics Analysis by Sequential Window Acquisition of All Theoretical Mass Spectra –Mass Spectrometry Reveals a Cross-Protection Mechanism for < italic toggle="yes" > Monascus < /italic > To Tolerate High-Concentration Ammonium Chloride
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01607 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - June 3, 2020 Category: Food Science Authors: Bo Zhou †‡§, Jingjing Yang†‡§, Luanluan Bi†‡§, Jingbo Li?, Yifan Ma‡§, Yuan Tian‡§, Haiyan Zhong‡§, and Jiali Ren*‡§ Source Type: research

[ASAP] Structurally Diverse Flavonolignans with Immunosuppressive and Neuroprotective Activities from the Fruits of < italic toggle="yes" > Hippophae rhamnoides < /italic > L.
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01432 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - June 3, 2020 Category: Food Science Authors: Qin-Ge Ma* †, Rong-Rui Wei*†, Dong-Li Shang‡, Zhi-Pei Sang§, and Jiang-Hong Dong? Source Type: research

[ASAP] Rapid Simultaneous Determination of Cascade Metabolites of Acrylamide in Urine for Toxicokinetics Profiles and Short-Term Dietary Internal Exposure
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01685 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - June 3, 2020 Category: Food Science Authors: Yiju Zhang †§, Qiao Wang†§, Wei Jia†, Jun Cheng†, Li Zhu†, Yiping Ren‡, and Yu Zhang*† Source Type: research

Screening method for determination of C18:1 trans fatty acids positional isomers in chocolate by 1H NMR and chemometrics
Publication date: Available online 2 June 2020Source: LWTAuthor(s): Tatiane Lima Amorim, Lucas Mattos Duarte, Álisson Silva Granato, Marcone Augusto Leal de Oliveira, Giovanni Wilson Amarante, Miguel Angel de la Fuente, Pilar Gómez-Cortés (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 3, 2020 Category: Food Science Source Type: research

Novel encapsulation approach for Bifidobacterium subsp. lactis (BB-12) viability enhancement through its incorporation into a double emulsion prior to the extrusion process
Publication date: Available online 1 June 2020Source: LWTAuthor(s): Georgia Frakolaki, Maria Katsouli, Virginia Giannou, Constantina Tzia (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 3, 2020 Category: Food Science Source Type: research

Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage
Publication date: Available online 1 June 2020Source: LWTAuthor(s): Han Huang, Weiqing Sun, Guangquan Xiong, Liu Shi, Chunhai Jiao, Wenjing Wu, Xin Li, Yu Qiao, Li Liao, Anzi Ding, Lan Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 3, 2020 Category: Food Science Source Type: research

Gastrointestinal and colonic in vitro bioaccessibility of γ-aminobutiric acid (GABA) and phenolic compounds from novel fermented sorghum food
Publication date: Available online 1 June 2020Source: LWTAuthor(s): Antonela G. Garzón, Franco Van de Velde, Silvina R. Drago (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 3, 2020 Category: Food Science Source Type: research

Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent
Publication date: Available online 1 June 2020Source: LWTAuthor(s): Hatice Yazgan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 3, 2020 Category: Food Science Source Type: research

Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin
Publication date: Available online 1 June 2020Source: Journal of Food Composition and AnalysisAuthor(s): O.H. Iko Afé, D.G. Anihouvi, M.F. Assogba, E.L. Anihouvi, Y.E. Kpoclou, C. Douny, J. Mahillon, V.B. Anihouvi, M-L. Scippo, D.J. Hounhouigan (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - June 3, 2020 Category: Food Science Source Type: research

Changes in Quality Attributes during Production Steps and Frozen-Storage of Pomegranate Juice Concentrate
Publication date: Available online 1 June 2020Source: Journal of Food Composition and AnalysisAuthor(s): Asiye Akyıldız, Emine Karaca, Erdal Ağçam, Burcu Dündar, Nuray İnan Çınkır (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - June 3, 2020 Category: Food Science Source Type: research

Simultaneous determination of eight nitrofuran residues in shellfish and fish using ultra-high performance liquid chromatography–tandem mass spectrometry
Publication date: Available online 1 June 2020Source: Journal of Food Composition and AnalysisAuthor(s): Guanxiang Yuan, Zhou Zhu, Peng Yang, Shaoyou Lu, Honghe Liu, Wenjing Liu, Guihua Liu (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - June 3, 2020 Category: Food Science Source Type: research

From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread
Publication date: Available online 1 June 2020Source: Journal of Food EngineeringAuthor(s): Jing Gao, Eileen Yi Ning Tan, Sherlene Hui Ling Low, Yong Wang, Jian Ying, Zhizhong Dong, Weibiao Zhou (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - June 3, 2020 Category: Food Science Source Type: research

Lead exposure in an Italian population: Food content, dietary intake and risk assessment
Publication date: Available online 2 June 2020Source: Food Research InternationalAuthor(s): Marcella Malavolti, Susan J. Fairweather-Tait, Carlotta Malagoli, Luciano Vescovi, Marco Vinceti, Tommaso Filippini (Source: Food Research International)
Source: Food Research International - June 3, 2020 Category: Food Science Source Type: research

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: microbial dynamics and volatilome profile
Publication date: Available online 1 June 2020Source: Food Research InternationalAuthor(s): Cristiana Garofalo, Ilario Ferrocino, Anna Reale, Riccardo Sabbatini, Vesna Milanović, Mersiha Alkić-Subašić, Floriana Boscaino, Lucia Aquilanti, Marina Pasquini, Maria Federica Trombetta, Stefano Tavoletti, Raffaele Coppola, Luca Cocolin, Milenko Blesić, Zlatan Sarić, Francesca Clementi, Andrea Osimani (Source: Food Research International)
Source: Food Research International - June 3, 2020 Category: Food Science Source Type: research

pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability
Publication date: Available online 1 June 2020Source: Food Research InternationalAuthor(s): Yuexi Wang, Li Zhang, Peng Wang, Xinglian Xu, Guanghong Zhou (Source: Food Research International)
Source: Food Research International - June 3, 2020 Category: Food Science Source Type: research

Isolation of proteins from spent coffee grounds. Polyphenol removal and peptide identification in the protein hydrolysates by RP-HPLC-ESI-Q-TOF
Publication date: Available online 1 June 2020Source: Food Research InternationalAuthor(s): Alberto Valdés, María Castro-Puyana, María Luisa Marina (Source: Food Research International)
Source: Food Research International - June 3, 2020 Category: Food Science Source Type: research

Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values
Publication date: Available online 1 June 2020Source: Food Research InternationalAuthor(s): Shanshan Fan, Ke Tang, Yan Xu, Shuang Chen (Source: Food Research International)
Source: Food Research International - June 3, 2020 Category: Food Science Source Type: research

Adapting tribology for use in sensory studies on hard food: the case of texture perception in apples
Publication date: Available online 1 June 2020Source: Food Quality and PreferenceAuthor(s): Min Sung Kim, Nicholas Walters, Ashlie Martini, Helen S. Joyner, Lisa M. Duizer, Alexandra Grygorczyk (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 3, 2020 Category: Food Science Source Type: research

Characterizing Consumer Emotional Response to Milk Packaging Guides Packaging Material Selection
Publication date: Available online 1 June 2020Source: Food Quality and PreferenceAuthor(s): Elizabeth A. Clark, Susan E. Duncan, Leah M. Hamilton, Martha Ann Bell, Jacob Lahne, Daniel L. Gallagher, Sean F. O'Keefe (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 3, 2020 Category: Food Science Source Type: research

Validation and application of a German version of the Dietarian Identity Questionnaire: Revealing differences between omnivores, vegetarians, and vegans
Publication date: Available online 1 June 2020Source: Food Quality and PreferenceAuthor(s): Hannah Kirsten, Laura-Effi Seib-Pfeifer, Charlotte A. Lüth, Daniel L. Rosenfeld (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 3, 2020 Category: Food Science Source Type: research

How are personal values related to choice drivers? An application with Chinese wine consumers
Publication date: Available online 1 June 2020Source: Food Quality and PreferenceAuthor(s): Armando Maria Corsi, Juan Ignacio Modroño Conceptualisation, Petr Mariel Conceptualisation, Justin Cohen Conceptualisation, Larry Lockshin Conceptualisation (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 3, 2020 Category: Food Science Source Type: research

Release of silver from silver doped PET bottles
Publication date: September 2020Source: Food Packaging and Shelf Life, Volume 25Author(s): Sabrina Braun, Vladimir Ilberg, Uwe Blum, Horst-Christian Langowski (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - June 3, 2020 Category: Food Science Source Type: research

Simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food by headspace solid-phase microextraction followed by GC-FID
Publication date: 1 November 2020Source: Food Chemistry, Volume 329Author(s): Nuttanee Tungkijanansin, Waleed Alahmad, Thumnoon Nhujak, Puttaruksa Varanusupakul (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Microfiltered red-purple pitaya colorant: UPLC-ESI-QTOF-MSE-based metabolic profile and its potential application as a natural food ingredient
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Ana Carolina Viana de Lima, Ana Paula Dionisio, Fernando Antonio Pinto de Abreu, Gisele Silvestre da Silva, Rodolfo Dantas Lima Junior, Hilton César Rodrigues Magalhães, Deborah dos Santos Garruti, Idila Maria da Silva Araújo, Adriana Guirado Artur, Carlos Alberto Kenji Taniguchi, Maria do Carmo Passos Rodrigues, Guilherme Julião Zocolo (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Functional nanozyme mediated multi-readout and label-free lateral flow immunoassay for rapid detection of Escherichia coli O157:H7
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Zonghan Wang, Xiaolin Yao, Yongzhi Zhang, Rong Wang, Yanwei Ji, Jing Sun, Daohong Zhang, Jianlong Wang (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Metabolomics study on revealing the inhibition and metabolic dysregulation in Pseudomonas fluorescens induced by 3-Carene
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Huizhen Shu, Weimin Zhang, Yonghuan Yun, Weijun Chen, Qiuping Zhong, Yueying Hu, Haiming Chen, Wenxue Chen (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Membrane-based preparative methods and bioactivities mapping of tempe-based peptides
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Azis Boing Sitanggang, Monica Lesmana, Slamet Budijanto (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Facile in situ synthesis of silver nanoparticles on tannic acid/zein electrospun membranes and their antibacterial, catalytic and antioxidant activities
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Fuchao Zhan, Xiangxing Yan, Feng Sheng, Bin Li (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

The importance of swelling for in vitro gastric digestion of whey protein gels
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Ruoxuan Deng, Monica Mars, Ruud G.M. Van Der Sman, Paul A.M. Smeets, Anja E.M. Janssen (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Chitosan/thiol functionalized metal–organic framework composite for the Simultaneous determination of lead and cadmium ions in food samples
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Lijin Huang, Wan Huang, Rujia Shen, Qin Shuai (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Extension of post harvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Abhijeet B. Muley, Rekha S. Singhal (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Characterization of the lignocellulosic and sugars composition of different olive leaves cultivars
Publication date: Available online 2 June 2020Source: Food ChemistryAuthor(s): Antonio Lama-Muñoz, María del Mar Contreras, Francisco Espínola, Manuel Moya, Inmaculada Romero, Eulogio Castro (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research