Integrating untargeted metabolomics and targeted analysis for not from concentrate and from concentrate orange juices discrimination and authentication
Publication date: Available online 23 May 2020Source: Food ChemistryAuthor(s): Lei Xu, Zhenzhen Xu, Simon Kelly, Xiaojun Liao (Source: Food Chemistry)
Source: Food Chemistry - May 25, 2020 Category: Food Science Source Type: research

Cooxidation of Proteins and Lipids in Whey Protein Oleogels with Different Water Amounts
Publication date: Available online 23 May 2020Source: Food ChemistryAuthor(s): Philipp M. Meissner, Julia K. Keppler, Heiko Stöckmann, Karin Schwarz (Source: Food Chemistry)
Source: Food Chemistry - May 25, 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: Available online 23 May 2020Source: Food ChemistryAuthor(s): Adam Zmysłowski, Jerzy Sitkowski, Katarzyna Bus, Karol Ofiara, Arkadiusz Szterk (Source: Food Chemistry)
Source: Food Chemistry - May 25, 2020 Category: Food Science Source Type: research

Lipid digestion and oxidative stability in ω-3-enriched meat model systems: effect of fish oil microcapsules and processing or culinary cooking
Publication date: Available online 23 May 2020Source: Food ChemistryAuthor(s): Juan Carlos Solomando, Teresa Antequera, Trinidad Perez-Palacios (Source: Food Chemistry)
Source: Food Chemistry - May 25, 2020 Category: Food Science Source Type: research

Persistence, dietary and ecological risk assessment of indoxacarb residue in/on tomato and soil using GC-MS
Publication date: Available online 23 May 2020Source: Food ChemistryAuthor(s): T. Sakthiselvi, M. Paramasivam, D. Vasanthi, K. Bhuvaneswari (Source: Food Chemistry)
Source: Food Chemistry - May 25, 2020 Category: Food Science Source Type: research

Dietary intake of polycyclic aromatic hydrocarbons (PAHs) from coral reef fish in the Persian Gulf — human health risk assessment
Publication date: Available online 23 May 2020Source: Food ChemistryAuthor(s): Ali Ranjbar Jafarabadi, Sakineh Mashjoor, Alireza Riyahi Bakhtiari, Catherine Jadot (Source: Food Chemistry)
Source: Food Chemistry - May 25, 2020 Category: Food Science Source Type: research

Plasma Metabolomics Profiles are Associated with the Amount and Source of Protein Intake: A Metabolomics Approach within the PREDIMED Study
ConclusionsDifferent sets of metabolites are associated with total, animal, and plant protein intake. Further studies are needed to assess the contribution of these metabolites in protein biomarkers ’ discovery and prediction of cardiometabolic alterations. (Source: Molecular Nutrition and Food Research)
Source: Molecular Nutrition and Food Research - May 25, 2020 Category: Food Science Authors: Pablo Hern ández‐Alonso, Nerea Becerra‐Tomás, Christopher Papandreou, Mònica Bulló, Marta Guasch‐Ferré, Estefanía Toledo, Miguel Ruiz‐Canela, Clary B. Clish, Dolores Corella, Courtney Dennis, Amy Deik, Dong D. Wang, Cristina Razq Tags: Research Article Source Type: research

Elaborated regulation of griseofulvin biosynthesis in Penicillium griseofulvum and its role on conidiation and virulence.
aro D Abstract Penicilium griseofulvum, the causal agent of apple blue mold, is able to produce in vitro and on apple a broad spectrum of secondary metabolites (SM), including patulin, roquefortine C and griseofulvin. Among them, griseofulvin is known for its antifungal and antiproliferative activity, and has received interest in many sectors, from medicine to agriculture. The biosynthesis of SM is finely regulated by filamentous fungi and can involve global regulators and pathway specific regulators, which are usually encoded by genes present in the same gene cluster as the backbone gene and tailoring enzymes. In...
Source: International Journal of Food Microbiology - May 25, 2020 Category: Food Science Authors: Valente S, Cometto A, Piombo E, Meloni GR, Ballester AR, González-Candelas L, Spadaro D Tags: Int J Food Microbiol Source Type: research

Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein
Publication date: Available online 22 May 2020Source: Food HydrocolloidsAuthor(s): Yaoyao Mu, Jun Sun, Mohammed Obadi, Zhongwei Chen, Bin Xu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 24, 2020 Category: Food Science Source Type: research

Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – A review
Publication date: Available online 22 May 2020Source: Food HydrocolloidsAuthor(s): Lester C. Geonzon, Faith Bernadette A. Descallar, Lei Du, Rommel G. Bacabac, Shingo Matsukawa (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 24, 2020 Category: Food Science Source Type: research

Realistic computer simulation of bolus flow during swallowing
Publication date: Available online 22 May 2020Source: Food HydrocolloidsAuthor(s): Yukihiro Michiwaki, Tetsu Kamiya, Takahiro Kikuchi, Yoshio Toyama, Megumi Takai, Keigo Hanyu, Motoki Inoue, Nobutaka Yahiro, Seiichi Koshizuka (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 24, 2020 Category: Food Science Source Type: research

Essential oil from Duguetia lanceolata St.-Hil. (Annonaceae): Suppression of spoilers of stored-grain
Publication date: Available online 23 May 2020Source: Food BioscienceAuthor(s): Leandro P. Ribeiro, Vanessa C. Domingues, Gabriel L.P. Gonçalves, João B. Fernandes, Eduardo M. Glória, José D. Vendramim (Source: Food Bioscience)
Source: Food Bioscience - May 24, 2020 Category: Food Science Source Type: research

Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields
Publication date: Available online 23 May 2020Source: Food BioscienceAuthor(s): Sameh Obeid, Fanny Guyomarc'h (Source: Food Bioscience)
Source: Food Bioscience - May 24, 2020 Category: Food Science Source Type: research

Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)
Publication date: Available online 22 May 2020Source: Food BioscienceAuthor(s): Sang Sook Kim, JeongAe Heo, Yoonsook Kim, Min Jung Kim, Han Sub Kwak (Source: Food Bioscience)
Source: Food Bioscience - May 24, 2020 Category: Food Science Source Type: research

The immune regulatory role of Lactobacillus acidophilus: An updated meta-analysis of randomized controlled trials
Publication date: Available online 22 May 2020Source: Food BioscienceAuthor(s): Wei Zhao, Yangshuo Liu, Lai-Yu Kwok, Tiequan Cai, Wenyi Zhang (Source: Food Bioscience)
Source: Food Bioscience - May 24, 2020 Category: Food Science Source Type: research

[ASAP] Gut Microbiota: A Pivotal Hub for Polyphenols as Antidepressants
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01461 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 24, 2020 Category: Food Science Authors: Nian Zhou †, Xinyi Gu†‡, Tongxi Zhuang†, Ying Xu§, Li Yang*†, and Mingmei Zhou*† Source Type: research

Protective Effects of Antioxidant Polyphenols Against Hyperglycemia ‐Mediated Alterations in Cerebral Endothelial Cells and a Mouse Stroke Model
ConclusionPolyphenols protected against hyperglycemia ‐mediated alterations in cerebral endothelial cells and a mouse stroke model. It will be relevant to assess polyphenol‐based strategies to improve cerebrovascular damage and stroke recovery during diabetes.This article is protected by copyright. All rights reserved (Source: Molecular Nutrition and Food Research)
Source: Molecular Nutrition and Food Research - May 24, 2020 Category: Food Science Authors: Ang élique Arcambal, Janice Taïlé, David Couret, Cynthia Planesse, Bryan Veeren, Nicolas Diotel, Anne Gauvin‐Bialecki, Olivier Meilhac, Marie‐Paule Gonthier Tags: Research Article Source Type: research

RIFM fragrance ingredient safety assessment, 3-(p-tert-butylphenyl)-2-methylpropanol (Lysmerol), CAS Registry Number 56107-04-1.
tacco G, Rodriguez-Ropero F, Romine J, Sadekar N, Salvito D, Schultz TW, Sipes IG, Sullivan G, Thakkar Y, Tokura Y, Tsang S PMID: 32461159 [PubMed - as supplied by publisher] (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - May 24, 2020 Category: Food Science Authors: Api AM, Belmonte F, Belsito D, Biserta S, Botelho D, Bruze M, Burton GA, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Gadhia S, Jones L, Joshi K, Lapczynski A, Lavelle M, Liebler DC, Na M, O'Brien D, Patel A, Penning TM, R Tags: Food Chem Toxicol Source Type: research

RIFM fragrance ingredient safety assessment, nootkatone, CAS Registry Number 4674-50-4.
riguez-Ropero F, Romine J, Sadekar N, Salvito D, Schultz TW, Siddiqi F, Sipes IG, Sullivan G, Thakkar Y, Tokura Y, Tsang S PMID: 32461160 [PubMed - as supplied by publisher] (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - May 24, 2020 Category: Food Science Authors: Api AM, Belsito D, Biserta S, Botelho D, Bruze M, Burton GA, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Gadhia S, Jones L, Joshi K, Lapczynski A, Lavelle M, Liebler DC, Na M, O'Brien D, Patel A, Penning TM, Ritacco G, Ro Tags: Food Chem Toxicol Source Type: research

RIFM fragrance ingredient safety assessment, S-isopropyl 3-methylthiobutyrate, CAS Registry Number 34322-06-0.
ultz TW, Sipes IG, Sullivan G, Thakkar Y, Tokura Y, Tsang S PMID: 32461161 [PubMed - as supplied by publisher] (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - May 24, 2020 Category: Food Science Authors: Api AM, Belsito D, Botelho D, Bruze M, Burton GA, Buschmann J, Dagli ML, Date M, Dekant W, Deodhar C, Francis M, Fryer AD, Jones L, Joshi K, La Cava S, Lapczynski A, Liebler DC, O'Brien D, Patel A, Penning TM, Ritacco G, Romine J, Sadekar N, Salvito D, Sc Tags: Food Chem Toxicol Source Type: research

RIFM fragrance ingredient safety assessment, S-2-butyl 3-methylbutanethioate, CAS Registry Number 2432-91-9.
ultz TW, Sipes IG, Sullivan G, Thakkar Y, Tokura Y, Tsang S PMID: 32461163 [PubMed - as supplied by publisher] (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - May 24, 2020 Category: Food Science Authors: Api AM, Belsito D, Botelho D, Bruze M, Burton GA, Buschmann J, Dagli ML, Date M, Dekant W, Deodhar C, Francis M, Fryer AD, Jones L, Joshi K, La Cava S, Lapczynski A, Liebler DC, O'Brien D, Patel A, Penning TM, Ritacco G, Romine J, Sadekar N, Salvito D, Sc Tags: Food Chem Toxicol Source Type: research

RIFM fragrance ingredient safety assessment, p-t-butyl- α-methylhydrocinnamic aldehyde, CAS Registry Number 80-54-6.
RIFM fragrance ingredient safety assessment, p-t-butyl-α-methylhydrocinnamic aldehyde, CAS Registry Number 80-54-6. Food Chem Toxicol. 2020 May 24;:111430 Authors: Api AM, Belsito D, Biserta S, Botelho D, Bruze M, Burton GA, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Gadhia S, Jones L, Joshi K, Lapczynski A, Lavelle M, Liebler DC, Na M, O'Brien D, Patel A, Penning TM, Ritacco G, Rodriguez-Ropero F, Romine J, Sadekar N, Salvito D, Schultz TW, Siddiqi F, Sipes IG, Sullivan G, Thakkar Y, Tokura Y, Tsang S PMID: 32461162 [PubMed - as supplied by publisher] (Source: Food...
Source: Food and Chemical Toxicology - May 24, 2020 Category: Food Science Authors: Api AM, Belsito D, Biserta S, Botelho D, Bruze M, Burton GA, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Gadhia S, Jones L, Joshi K, Lapczynski A, Lavelle M, Liebler DC, Na M, O'Brien D, Patel A, Penning TM, Ritacco G, Ro Tags: Food Chem Toxicol Source Type: research

Dietary polyphenols for managing cancers: What have we ignored?
Publication date: Available online 23 May 2020Source: Trends in Food Science & TechnologyAuthor(s): Xu Wu, Mingxing Li, Zhangang Xiao, Maria Daglia, Simona Dragan, Dominique Delmas, Chi Teng Vong, Yitao Wang, Yueshui Zhao, Jing Shen, Seyed Mohammad Nabavi, Antoni Sureda, Hui Cao, Jesus Simal-Gandara, Mingfu Wang, Chongde Sun, Shengpeng Wang, Jianbo Xiao (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 23, 2020 Category: Food Science Source Type: research

Probiotic dairy foods and postprandial glycemia: A mini-review
Publication date: Available online 23 May 2020Source: Trends in Food Science & TechnologyAuthor(s): Laís C. Grom, Nathalia M. Coutinho, Jonas T. Guimarães, Celso F. Balthazar, Ramon Silva, Ramon S. Rocha, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Tatiana C. Pimentel, Erick A. Esmerino, Márcia C. Silva, Adriano G. Cruz (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 23, 2020 Category: Food Science Source Type: research

Association between chemistry and taste of tea: A review
Publication date: Available online 22 May 2020Source: Trends in Food Science & TechnologyAuthor(s): Liang Zhang, Qing-Qing Cao, Daniel Granato, Yong-Quan Xu, Chi-Tang Ho (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 23, 2020 Category: Food Science Source Type: research

137Caesium, 40Potassium and potassium in raw and deep-oil stir-fried mushroom meals from Yunnan in China
Publication date: Available online 23 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Jerzy Falandysz, Yuanzhong Wang, Michał Saniewski, Alwyn Fernandes (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 23, 2020 Category: Food Science Source Type: research

Mineral elements contents of wild growing edible mushrooms from the southeast of Spain
Publication date: Available online 22 May 2020Source: Journal of Food Composition and AnalysisAuthor(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 23, 2020 Category: Food Science Source Type: research

Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains
Publication date: Available online 23 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Beatriz Martín-García, Urszula Tylewicz, Vito Verardo, Federica Pasini, Ana María Gómez-Caravaca, Maria Fiorenza Caboni, Marco dalla Rosa (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 23, 2020 Category: Food Science Source Type: research

Lactobionic acid as a suitable food preservative for yacon juice
Publication date: Available online 23 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Caroline Marques, José Pedro Wojeicchowski, Taís Cardoso, Marcos R. Mafra, Marina Leite Mitterer-Daltoé, Maria Lucia Masson (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 23, 2020 Category: Food Science Source Type: research

The effect of geometrical modifications on the performance of co-linear chambers for non-thermal radio frequency electric field processing: A numerical study with experimental validation
Publication date: Available online 23 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Adel Rezaeimotlagh, Pulasthi Serasinghe, Avisena Mohammad Asad, Francisco J. Trujillo (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 23, 2020 Category: Food Science Source Type: research

Recent developments in high gravity beer-brewing
Publication date: Available online 22 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Pradeep Puligundla, Daniela Smogrovicova, Chulkyoon Mok, Vijaya Sarathi Reddy Obulam (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 23, 2020 Category: Food Science Source Type: research

Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction
Publication date: Available online 23 May 2020Source: Food Research InternationalAuthor(s): Yongli Jiang, Hao Yin, Yuanrong Zheng, Danfeng Wang, Zhenmin Liu, Yun Deng, Yanyun Zhao (Source: Food Research International)
Source: Food Research International - May 23, 2020 Category: Food Science Source Type: research

Authentication of red snapper (Lutjanus campechanus) fillets using a combination of real-time PCR and DNA barcoding
Publication date: Available online 22 May 2020Source: Food ControlAuthor(s): Rachel B. Isaacs, Rosalee S. Hellberg (Source: Food Control)
Source: Food Control - May 23, 2020 Category: Food Science Source Type: research

Survey of aflatoxin B1 and heavy metal contamination in peanut and peanut soil in China during 2017–2018
Publication date: Available online 22 May 2020Source: Food ControlAuthor(s): Bolei Yang, Chenxi Zhang, Xiujuan Zhang, Gang Wang, Li Li, Hairong Geng, Yang Liu (Source: Food Control)
Source: Food Control - May 23, 2020 Category: Food Science Source Type: research

Accelerating aroma formation of raw soy sauce using low intensity sonication
Publication date: Available online 23 May 2020Source: Food ChemistryAuthor(s): Xianli Gao, Ermeng Liu, Junke Zhang, Lixin Yang, Qingrong Huang, Sui Chen, Haile Ma, Chi-Tang Ho, Lan Liao (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case: a possible strategy to define the shelf life and support a recyclable packaging
Publication date: Available online 22 May 2020Source: Food ChemistryAuthor(s): Sara Limbo, Luisa Pellegrino, Paolo D'incecco, Serena Gobbi, Veronica Rosi, Daniela Fracassetti (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Rheological Characteristics and Methodology of Ice Cream: A Review
The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for ...
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research

Probiotic Potential of Traditional Indian Fermented Drinks
Probiotics are living microorganisms which when taken in adequate amount provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics have countless health benefits some of which include improved digestion, enhanced immunity prevention of cancer and diabetes. The most common group of probiotics include species of Lactobacillus, Bifidobacterium and Enterococcus. In order to work as an effective probiotic, the microbial strain is expected to exhibit certain desirable characteristics like acid and bile tolerance, antimicrobial activity, adhesion to intestinal epithelium etc. Fermented pr...
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research

Jackfruit (Artocarpus heterophyllus): A Comprehensive Patent Review
Conclusion: The detailed research on the patent information presented herein on the activity of the compositions containing jackfruit extract and isolated phytochemicals would assist researchers to understand the mechanisms by which the bio-chemicals exert their effect and the overall nutritional benefits. An increase in number of publications and patents in the recent years related to use of jackfruit for different health conditions clearly emphasizes its therapeutic potential and importance as medicinal food products and cosmetics. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research

Meet Our Section Editor
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research

The Effects of Different Kinds of Nutrition and Functional Foods on Multiple Sclerosis
It is an assumption that different kinds of nutrition, diet sand functional foods might have different positive or negative effects on Multiple Sclerosis (MS), a neuro-inflammatory disease of central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studies both on animal models and on MS patients, excessive dietary salt intake and animal fat had worsening effects on MS patients but fruit and vegetable intake helped the remission of MS and decre...
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research

Going deep inside bioactive-loaded nanocarriers through Nuclear Magnetic Resonance (NMR) spectroscopy
Publication date: Available online 22 May 2020Source: Trends in Food Science & TechnologyAuthor(s): Roya Koshani, Seid Mahdi Jafari, Theo G.M. van de Ven (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 23, 2020 Category: Food Science Source Type: research

Purification, characterization, antioxidant and immunological activity of polysaccharide from Sagittaria sagittifolia L
Publication date: Available online 22 May 2020Source: Food Research InternationalAuthor(s): Jinyan Gu, Haihui Zhang, Chaoting Wen, Jixian Zhang, Yuanqing He, Haile Ma, Yuqing Duan (Source: Food Research International)
Source: Food Research International - May 23, 2020 Category: Food Science Source Type: research

Traditional fermented beverages in Mexico: biotechnological, nutritional, and functional approaches
Publication date: Available online 21 May 2020Source: Food Research InternationalAuthor(s): B. Pérez-Armendáriz, G.A. Cardoso-Ugarte (Source: Food Research International)
Source: Food Research International - May 23, 2020 Category: Food Science Source Type: research

Effects of cushioning materials and temperature on quality damage of ripe peaches according to the vibration test
Publication date: September 2020Source: Food Packaging and Shelf Life, Volume 25Author(s): Menghua Lin, Jiahui Chen, Feng Chen, Changqing Zhu, Di Wu, Jun Wang, Kunsong Chen (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - May 23, 2020 Category: Food Science Source Type: research

Corrigendum to “Modelling of phase separation of alginate-carrageenan gels based on rheology” [FOOHYD 89 (2019) 765–772]
Publication date: November 2020Source: Food Hydrocolloids, Volume 108Author(s): Florian Wurm, Tung Pham, Thomas Bechtold (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 23, 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: 15 October 2020Source: Food Chemistry, Volume 327Author(s): Alessandro Palmioli, Diego Alberici, Carlotta Ciaramelli, Cristina Airoldi (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

On-site, rapid and visual determination of Hg2+ and Cu2+ in red wine by ratiometric fluorescence sensor of metal-organic frameworks and CdTe QDs
Publication date: Available online 22 May 2020Source: Food ChemistryAuthor(s): Yuning Yang, Wei Liu, Jie Cao, Yiwei Wu (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

A highly-efficient and cost-effective pretreatment method for selective extraction and detection of perchlorate in tea and dairy products
Publication date: Available online 22 May 2020Source: Food ChemistryAuthor(s): Shaohua Li, Jun Ren, Yiping Zhang, Lifeng Li, Yunfeng Zhao, Dawei Chen, Yongning Wu (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research

Folium nelumbinis (Lotus leaf) volatile-rich fraction and its mechanisms of action against melanogenesis in B16 cells
Publication date: Available online 22 May 2020Source: Food ChemistryAuthor(s): Hui Teng, Xiaoyun Fan, Qiyan Lv, Qin Zhang, Jianbo Xiao, Yuewei Qiqan, Baodong Zheng, Hui Gao, Sihai Gao, Lei Chen (Source: Food Chemistry)
Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research