Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive
Publication date: Available online 31 May 2020Source: Food ChemistryAuthor(s): J. Valentini, A.S. Da Silva, B.F. Fortuoso, J.H. Reis, R.R. Gebert, L.G. Griss, M.M. Boiago, L.Q. Lopes, R. Christ-Santos, R. Wagner, F.C. Tavernari (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Integrated Proteomic, Phosphoproteomic and N-glycoproteomic Analyses of Chicken Eggshell Matrix
Publication date: Available online 31 May 2020Source: Food ChemistryAuthor(s): Ran Yang, Fang Geng, Xiang Huang, Ning Qiu, Shugang Li, Hui Teng, Lei Chen, Hongbo Song, Qun Huang (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Induction of CCK and GLP-1 release in enteroendocrine cells by egg white peptides generated during gastrointestinal digestion
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Marta Santos-Hernández, Lourdes Amigo, Isidra Recio (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Determination of the alcoholic content in whiskeys using micellar electrokinetic chromatography on microchips
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Kariolanda C.A. Rezende, Nauyla M. Martins, Márcio Talhavini, Wendell K.T. Coltro (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Effect of artificial light source on pigments, thiocyanates and ascorbic acid content in kale sprouts (Brassica oleracea L. var. sabellica L.)
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Grzegorz Fiutak, Magdalena Michalczyk (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Bo Chen, Kai Zhou, Yu Wang, Yong Xie, Zhaoming Wang, Peijun Li, Baocai Xu (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Volatile composition of oak wood from different customised oxygenation wine barrels: effect on red wine
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Rosario Sánchez-Gómez, Maria del Alamo-Sanza, Ignacio Nevares (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Methavee Peanparkdee, Juthatip Patrawart, Satoshi Iwamoto (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Modulation of phenolic and lipophilic compounds of olive fruits in response to combined drought and heat
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Simão Valente, Beatriz Machado, Diana C. G. A. Pinto, Conceição Santos, Artur M. S. Silva, Maria Celeste Dias (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Development of QuEChERS-DLLME method for determination of neonicotinoid pesticide residues in grains by liquid chromatography-tandem mass spectrometry
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Lingfei Ma, Yanfei Wang, Haipu Li, Fangyuan Peng, Bo Qiu, Zhaoguang Yang (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Evaluating nitrite content changes in some Chinese home cooking with a newely-developed CDs diazotization spectrophotometry
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Yong-Sheng Li, Chun-Lin Zhao, Bao-Lin Li, Xiu-Feng Gao (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Rapid Detection of Carmine in Black Tea with Spectrophotometry coupled Predictive Modelling
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Lijuan Wei, Yongheng Yang, Dongye Sun (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Quantitative Analysis of Bioactive Components in Walnut Leaves by UHPLC-Q-Orbitrap HRMS Combined with QAMS
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Chaonan Su, Caihong Li, Kang Sun, Wenjing Li, Rongxia Liu (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Betacyanins from Gomphrena globosa L. flowers: incorporation in cookies as natural colouring agents
Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Custódio Lobo Roriz, Sandrina A. Heleno, Márcio Carocho, Paula Rodrigues, José Pinela, Maria Inês Dias, Isabel P. Fernandes, Maria Filomena Barreiro, Patricia Morales, Lillian Barros, Isabel C.F.R. Ferreira (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste
Publication date: Available online 28 May 2020Source: Food ChemistryAuthor(s): Sang Sook Kim, Han Sub Kwak, Mi Jeong Kim (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Catabolism of Saccharina japonica polysaccharides and oligosaccharides by human fecal microbiota
Publication date: August 2020Source: LWT, Volume 130Author(s): Xiao Zhang, Yang Liu, Xian-Qiang Chen, Jude Juventus Aweya, Kit-Leong Cheong (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 31, 2020 Category: Food Science Source Type: research

Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51
Publication date: August 2020Source: LWT, Volume 130Author(s): Karolinny Cristiny de Oliveira Vieira, Camila Da Silva Ferreira, Emili Bruna Toso Bueno, Yuri Allisson De Moraes, Ana Clara Campagnolo Gonçalves Toledo, Wilson Romero Nakagaki, Valéria Cataneli Pereira, Lizziane Kretli Winkelstroter (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 31, 2020 Category: Food Science Source Type: research

Influence of high-pressure homogenization on structural properties and enzymatic hydrolysis of milk proteins
Publication date: Available online 29 May 2020Source: LWTAuthor(s): D. Carullo, F. Donsì, G. Ferrari (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 31, 2020 Category: Food Science Source Type: research

Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta
Publication date: Available online 29 May 2020Source: LWTAuthor(s): Diana De Santis, Mauro Moresi, Alessio Cimini (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 31, 2020 Category: Food Science Source Type: research

Improving the nutritional value and extending shelf life of red guava by adding calcium chloride
Publication date: Available online 29 May 2020Source: LWTAuthor(s): Luiza Rocha Ribeiro, Sarita Leonel, Jackson Mirellys Azevedo Souza, Emerson Loli Garcia, Magali Leonel, Laís Naiara Honorato Monteiro, Marcelo de Souza Silva, Rafael Bibiano Ferreira (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 31, 2020 Category: Food Science Source Type: research

Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes
Publication date: Available online 29 May 2020Source: LWTAuthor(s): Laura Beatríz Milde, Paola Soledad Chigal, Jorge Emiliano Olivera, Karina Grisel González (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 31, 2020 Category: Food Science Source Type: research

Application of Bayesian statistics to model Incidence of Vibrio parahaemolyticus associated with fishery products and their geographical distribution in China
Publication date: Available online 29 May 2020Source: LWTAuthor(s): Yongheng Yang, Lijuan Wei, Jianan Pei (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 31, 2020 Category: Food Science Source Type: research

Mineral elements content of wild growing edible mushrooms from the southeast of Spain
Publication date: August 2020Source: Journal of Food Composition and Analysis, Volume 91Author(s): Ana Haro, Antonio Trescastro, Luis Lara, Ignacio Fernández-Fígares, Rosa Nieto, Isabel Seiquer (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 31, 2020 Category: Food Science Source Type: research

Encapsulation of Resveratrol using Maillard conjugates and membrane emulsification
Publication date: Available online 29 May 2020Source: Food Research InternationalAuthor(s): Larissa Consoli, Míriam Dupas Hubinger, Marijana M. Dragosavac (Source: Food Research International)
Source: Food Research International - May 31, 2020 Category: Food Science Source Type: research

Novel stable pickering emulsion based solid foams efficiently stabilized by microcrystalline cellulose/chitosan complex particles
Publication date: November 2020Source: Food Hydrocolloids, Volume 108Author(s): Hafiz Muhammad Ahsan, Ying Pei, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 31, 2020 Category: Food Science Source Type: research

Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies
Publication date: Available online 29 May 2020Source: Food ChemistryAuthor(s): Yuchen Zhu, Yinghua Luo, Guoyu Sun, Pengpu Wang, Xiaosong Hu, Fang Chen (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

Simultaneous determination of neonicotinoids and fipronils in tea using a modified QuEChERS method and liquid chromatography-high resolution mass spectrometry
Publication date: Available online 29 May 2020Source: Food ChemistryAuthor(s): Yiping Zhang, Qiuping Zhang, Shaohua Li, Yunfeng Zhao, Dawei Chen, Yongning Wu (Source: Food Chemistry)
Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research

A dose of reality
(Source: Agriculture and Human Values)
Source: Agriculture and Human Values - May 31, 2020 Category: Food Science Source Type: research

Perspective and application of molecular imprinting approach for antibiotic detection in food and environmental samples: A critical review
Publication date: Available online 29 May 2020Source: Food ControlAuthor(s): Nazia Tarannum, Shahjadi Khatoon, Boris B. Dzantiev (Source: Food Control)
Source: Food Control - May 30, 2020 Category: Food Science Source Type: research

Physical-chemical characterization of commercial honeys from Minas Gerais, Brazil
Publication date: Available online 29 May 2020Source: Food BioscienceAuthor(s): Juliano R. Pereira, André N. da R. Campos, Fabíola C. de Oliveira, Vanessa R.O. Silva, Geraldo F. David, Jéferson G. Da Silva, Wesley W.G. Nascimento, Maurício H.L. Silva, Ângelo M.L. Denadai (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2020 Category: Food Science Source Type: research

Punicalagin Activates AMPK/PGC ‐1α/Nrf2 Cascade in Mice: The Potential Protective Effect Against Prenatal Stress
Conclusions: Altogether, these results indicate that the systemic deficiency of the AMPK cascade could be the key factor that contributes to poor outcomes of PRS, and PU might be used as an effective maternal nutritional intervention.This article is protected by copyright. All rights reserved (Source: Molecular Nutrition and Food Research)
Source: Molecular Nutrition and Food Research - May 30, 2020 Category: Food Science Authors: Ke Cao, Weiqiang Lv, Shaoqin Hu, Jing Gao, Jiankang Liu, Zhihui Feng Tags: Research Article Source Type: research

Proteomic biomarkers of beef colour
Publication date: Available online 28 May 2020Source: Trends in Food Science & TechnologyAuthor(s): Mohammed Gagaoua, Joanne Hughes, E.M. Claudia Terlouw, Robyn D. Warner, Peter P. Purslow, José M. Lorenzo, Brigitte Picard (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 29, 2020 Category: Food Science Source Type: research

Influence of the rearing managements and carcass traits on the sensory properties of two muscles: Longissimus thoracis and rectus abdominis
Publication date: Available online 28 May 2020Source: Meat ScienceAuthor(s): J. Soulat, B. Picard, V. Monteils (Source: Meat Science)
Source: Meat Science - May 29, 2020 Category: Food Science Source Type: research

Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction
Publication date: August 2020Source: LWT, Volume 130Author(s): Ariana de Souza Soares, Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Pedro Esteves Duarte Augusto, Afonso Mota Ramos (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 29, 2020 Category: Food Science Source Type: research

Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage
Publication date: August 2020Source: LWT, Volume 130Author(s): Ran Li, Linlin Cai, Tingxuan Gao, Chunbao Li, Guanghong Zhou, Keping Ye (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 29, 2020 Category: Food Science Source Type: research

Physicochemical and functional properties of proteins isolated from local beans of Turkey
Publication date: August 2020Source: LWT, Volume 130Author(s): Rukiye Gundogan, Asli Can Karaca (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 29, 2020 Category: Food Science Source Type: research

Bordo grape marc (Vitis labrusca): Evaluation of bioactive compounds in vitro and in vivo
Publication date: July 2020Source: LWT, Volume 129Author(s): Paula Becker Pertuzatti, Sônia Cássia Mendonça, Marla Alcoléa, Carmen Torres Guedes, Francielly da Encarnação Amorim, Ana Paula Simões Beckmann, Loyane Almeida Gama, Madileine Francely Américo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 29, 2020 Category: Food Science Source Type: research

Drying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media
Publication date: Available online 29 May 2020Source: Journal of Food EngineeringAuthor(s): Nittaya Junka, Chaiwat Rattanamechaiskul, Chalermchai Wongs-Aree, Somchart Soponronnarit (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 29, 2020 Category: Food Science Source Type: research

Kinetic and thermodynamic studies on the degradation of carotene in carrot powder beads
Publication date: Available online 28 May 2020Source: Journal of Food EngineeringAuthor(s): C.C. Ariahu, O.S. Kamaldeen, M.I. Yusufu (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 29, 2020 Category: Food Science Source Type: research

Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications
Publication date: Available online 28 May 2020Source: Journal of Food EngineeringAuthor(s): Ionica Gheonea (Dima), Iuliana Aprodu, Adrian Cîrciumaru, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 29, 2020 Category: Food Science Source Type: research

Amino acid profile of foods from the Portuguese total diet pilot study
Publication date: Available online 28 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Carla Motta, Ana Sofia Matos, Ana Soares, Gerard Bryan Gonzales, Isabel Castanheira, Izunildo Cabral, Nelson Tavares, Marisa Nicolai (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 29, 2020 Category: Food Science Source Type: research

Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
Publication date: Available online 29 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maria Alessia Schouten, Jessica Genovese, Silvia Tappi, Alessandra Di Francesco, Elena Baraldi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Pietro Rocculi, Santina Romani (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research

Bio-refinery of insects with Pulsed electric field pre-treatment
Publication date: Available online 29 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Martina Comiotto Alles, Sergiy Smetana, Oleksii Parniakov, Ivan Shorstkii, Stefan Toepfl, Kemal Aganovic, Volker Heinz (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research

The impact of high power ultrasound for controlling spoilage by Alicyclobacillus acidoterrestris: A population and a single spore assessment
Publication date: Available online 28 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Myrsini Kakagianni, Christina Chatzitzika, Konstantinos Koutsoumanis, Vasilis P. Valdramidis (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research

Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study
Publication date: Available online 29 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): María Mora, Gabriel López-Font, Elena Urdaneta, Laura Vázquez-Araújo, Leticia Coello-Lafuente, Carolina Chaya (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 29, 2020 Category: Food Science Source Type: research

Meat consumption: which are the current global risks? A review of recent (2010-2020) evidences
Publication date: Available online 29 May 2020Source: Food Research InternationalAuthor(s): Neus González, Montse Marquès, Martí Nadal, José L Domingo (Source: Food Research International)
Source: Food Research International - May 29, 2020 Category: Food Science Source Type: research

The intertemporal evolution of agriculture and labor over a rapid structural transformation: Lessons from Vietnam
Publication date: Available online 29 May 2020Source: Food PolicyAuthor(s): Yanyan Liu, Christopher B. Barrett, Trinh Pham, William Violette (Source: Food Policy)
Source: Food Policy - May 29, 2020 Category: Food Science Source Type: research

Review of mycotoxins in foods in Nigeria
Publication date: Available online 29 May 2020Source: Food ControlAuthor(s): Christopher Chikaodili Onyeke (Source: Food Control)
Source: Food Control - May 29, 2020 Category: Food Science Source Type: research

Fast ingredient quantification in multigrain flour mixes using hyperspectral imaging
Publication date: Available online 29 May 2020Source: Food ControlAuthor(s): Carolina Blanch-Perez-del-Notario, Wouter Saeys, Andy Lambrechts (Source: Food Control)
Source: Food Control - May 29, 2020 Category: Food Science Source Type: research

Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase
Publication date: November 2020Source: Food Hydrocolloids, Volume 108Author(s): Liya Liu, Yuanlin Sun, Ying Yue, Jingqi Yang, Lingyun Chen, Jawad Ashraf, Lili Wang, Sumei Zhou, Litao Tong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 29, 2020 Category: Food Science Source Type: research