Identification of punicalagin as the bioactive compound behind the antimicrobial activity of pomegranate (Punica granatum L.) peels
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Clarisse Gosset-Erard, Minjie Zhao, Sonia Lordel-Madeleine, Saïd Ennahar (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Huijun Wang, Xueli Cao, Zhengfang Yuan, Guiyi Guo (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Optimisation and comparison of orthogonal methods for separation and characterisation of extracellular vesicles to investigate how representative infant milk formula is of milk
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Anindya Mukhopadhya, Jessie Santoro, Barry Moran, Zivile Useckaite, Lorraine O'Driscoll (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

A novel maltoheptaose-based sugar ester having excellent emulsifying properties and optimization of its lipase-catalyzed synthesis
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Phu Cuong Nguyen, My Tuyen Thi Nguyen, Jae-Han Kim, Soon-Taek Hong, Hye-Lynn Kim, Jong-Tae Park (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

vvPreparation and identification of antioxidant peptides from cottonseed proteins
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Liying Wang, Mengting Ma, Zhipeng Yu, Shuang-kui Du (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Yujuan Xu, Minyi Han, Mingyuan Huang, Xinglian Xu (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Jingyi Du, Yueming Li, Jianchun Xu, Mingquan Huang, Juan Wang, Jinfu Zhao, Jihong Wu, Huibin Sun, Haihai Ding, Hong Ye (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Effect of cassava starch structure on scalding of dough and baking expansion ability
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Qiaoting Qi, Yan Hong, Yayuan Zhang, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

A Novel Tool to Screen for Treatments with Clenbuterol in Bovine: Identification of two Hepatic Markers by Metabolomics Investigation
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Roberto Stella, Davide Bovo, Eleonora Mastrorilli, Elisabetta Manuali, Marzia Pezzolato, Elena Bozzetta, Francesca Lega, Roberto Angeletti, Giancarlo Biancotto (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Evaluation and improvement of storage stability of astaxanthin isomers in oils and fats
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Masaki Honda, Hakuto Kageyama, Takashi Hibino, Yukiko Osawa, Yuki Kawashima, Kazuaki Hirasawa, Ikuo Kuroda (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Qin Liu, Xiao Cui, Zhibo Song, Weiwei Kong, Yuanchun Kang, Weili Kong, Tzi Bun Ng (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Characterizing gangliosides in six sea cucumber species by HILIC-ESI-MS/MS
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Xincen Wang, Xiaoxu Wang, Peixu Cong, Xiaomei Zhang, Hongwei Zhang, Changhu Xue, Jie Xu (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Rapid and Non-Destructive Spectroscopic Method for Classifying Beef Freshness using a Deep Spectral Network Fused with Myoglobin Information
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Sungho Shin, Youngjoo Lee, Sungchul Kim, Seungjun Choi, Jae Gwan Kim, Kyoobin Lee (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Xianghui Yan, Yifang Gao, Shichang Liu, Guohua Zhang, Junxin Zhao, Ding Cheng, Zheling Zeng, Xiaofeng Gong, Ping Yu, Deming Gong (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Performance of Macroporous Resins for Debittering HLB-Affected Grapefruit Juice and its Impacts on Furanocoumarin and Consumer Sensory Acceptability
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Rachel M. Gordon, Taylor L. Washington, Charles A. Sims, Renee Goodrich-Schneider, Sara Marshall Baker, Yavuz Yagiz, Liwei Gu (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Effect of enzymatic cross-linking of naringenin-loaded β-casein micelles on their release properties and fate in in vitro digestion
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Mo Li, Riahna Kembaren, Yuanying Ni, J. Mieke Kleijn (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

NMR-based leaf metabolic profiling of V. planifolia and three endemic Vanilla species from the Peruvian Amazon
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Vanessa Leyva-Zegarra, Juan M Lopez, Alvaro Zevallos-Ventura, Rodrigo Cabrera, Cristhian Cañari-Chumpitaz, David Toubiana, Helena Maruenda (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Emel Oz (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Assessment of paprika geographical origin fraud by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprinting
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Guillem Campmajó, Luis R. Rodríguez-Javier, Javier Saurina, Oscar Núñez (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Optimization of a rice cooking method using Response Surface Methodology with desirability function approach to minimize pesticide concentration
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): María Belén Medina, Silvia Liliana Resnik, Martín Sebastián Munitz (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Lara Moran, Noelia Aldai, Luis Javier R. Barron (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Voltammetric Detection of Arsenic (III) using Gold Nanoparticles Modified Carbon Screen Printed Electrodes: Application for Facile and Rapid Analysis in Commercial Apple Juice
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Connor Sullivan, Dingnan Lu, Andre Senecal, Pradeep Kurup (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Simulated gastrointestinal digestion of camel and bovine casein hydrolysates: Identification and characterization of novel anti-diabetic bioactive peptides
Publication date: Available online 23 February 2021Source: Food ChemistryAuthor(s): Priti Mudgil, Hina Kamal, Bhanu Priya Kilari, Mohd Adam Salim Mohd Salim, Chee-Yuen Gan, Sajid Maqsood (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Effect of plasma activated water and buffer solution on fungicide degradation from tomato (Solanum lycopersicum) fruit
Publication date: 15 July 2021Source: Food Chemistry, Volume 350Author(s): Murtaza Ali, Jun-Hu Cheng, Da-Wen Sun (Source: Food Chemistry)
Source: Food Chemistry - February 23, 2021 Category: Food Science Source Type: research

Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model
Publication date: 15 July 2021Source: Food Chemistry, Volume 350Author(s): Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Hae In Yong, Yun-Sang Choi, Dongjun Kim, Samooel Jung (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Corrigendum to “Folate content analysis of wheat cultivars developed in the North China Plain” [289 (2019) 377–383]
Publication date: 30 July 2021Source: Food Chemistry, Volume 351Author(s): Bisma Riaz, Qiuju Liang, Xing Wan, Ke Wang, Chunyi Zhang, Xingguo Ye (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Quantitative Analysis of Bisphenol Analogue Mixtures by Terahertz Spectroscopy using Machine Learning Method
Publication date: Available online 19 February 2021Source: Food ChemistryAuthor(s): Yiwen Sun, Jialiang Huang, Lianxin Shan, Shuting Fan, Zexuan Zhu, Xudong Liu (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

A comparative study on the effect of homogenization conditions on the properties of the film–forming emulsions and the resultant films
Publication date: Available online 19 February 2021Source: Food ChemistryAuthor(s): Reza Fattahi, Mojan Seyedain–Ardabili (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Response surface optimization of microfluidic formulations of nanobilosomes for enhancement of aqueous solubility, digestive stability, and cellular antioxidant activity of mangiferin
Publication date: Available online 19 February 2021Source: Food ChemistryAuthor(s): P. Thiengkaew, S. Thanitwatthanasak, S. Srisala, B. Jittorntrum, R. Chunhabundit, P. Chitprasert (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Identification and characterization of a wolfberry carboxypeptidase inhibitor from Lycium barbarum
Publication date: Available online 19 February 2021Source: Food ChemistryAuthor(s): Jiayi Huang, Ka H. Wong, Wei Liang Tan, Stephanie V. Tay, Shujing Wang, James P. Tam (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Multiple authentications of high-value milk by centrifugal microfluidic chip-based real-time fluorescent LAMP
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Wenjie Yu, Yanjing Chen, Zhiying Wang, Lu Qiao, Ruibin Xie, Juan Zhang, Suying Bian, Hui Li, Yan Zhang, Ailiang Chen (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Proteolysis of whey protein isolates in nanoemulsion systems: impact of nanoemulsification and additional synthetic emulsifiers
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Patrycja Szumała, Aneta Pacyna-Kuchta, Andrzej Wasik (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Rajnibhas Sukeaw Samakradhamrongthai, Tarudee Jannu (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Evaluation of a Novel Nano-Size Collagenous Matrix Film Cross-Linked with Gallotannins Catalyzed by Laccase
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Xiaojing Tian, Yang Wang, Songmei Duan, Yanjie Hao, Kaixuan Zhao, Yu Li, Ruitong Dai, Wenhang Wang (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

A density-tunable liquid-phase microextraction system based on deep eutectic solvents for the determination of polycyclic aromatic hydrocarbons in tea, medicinal herbs and liquid foods
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Wenwen Deng, Anqi Huang, Qutong Zheng, Long Yu, Xiao Li, Hankun Hu, Yuxiu Xiao (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Preparation of dextran–casein phosphopeptide conjugates, evaluation of its calcium binding capacity and digestion in vitro
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Lan Jiang, Shuhong Li, Nan Wang, Shuang Zhao, Yue Chen, Ye Chen (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Amylase Enhances Production of Low Molecular Weight Collagen Peptides from the Skin of Spent Hen, Bovine, Porcine, and Tilapia
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Hui Hong, Hongbing Fan, Bimol C. Roy, Jianping Wu (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Adulteration of cow’s milk with buffalo’s milk detected by an on-site carbon nanoparticles-based lateral flow immunoassay
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Rajan Sharma, Archana Verma, Nitin Shinde, Bimlesh Mann, Kamal Gandhi, Jan H. Wichers, Aart van Amerongen (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Near-saturated relative humidity alleviates chilling injury in zucchini fruit through its regulation of antioxidant response and energy metabolism
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Xiaoxia Zuo, Shifeng Cao, Wenru Jia, Ziying Zhao, Peng Jin, Yonghua Zheng (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Photografting of biochelator onto polypropylene film as an antioxidant clean label
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Kambiz Sadeghi, Jongchul Seo (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Preparation, structure characterization, and specific gut microbiota properties related to anti-hyperlipidemic action of type 3 resistant starch from Canna edulis
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Chi Zhang, Minyi Qiu, Ting Wang, Linglong Luo, Wenjuan Xu, Jiahui Wu, Fangyuan Zhao, Kaiyang Liu, Yuan Zhang, Xueyong Wang (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Detection of acacia honey adulteration with high fructose corn syrup through determination of targeted α‑Dicarbonyl compound using ion mobility-mass spectrometry coupled with UHPLC-MS/MS
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Sha Yan, Meijie Song, Kai Wang, Xiaoming Fang, Wenjun Peng, Liming Wu, Xiaofeng Xue (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Triazole fungicides in soil affect the yield of fruit, green biomass, and phenolics production of Solanum lycopersicum L.
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Michal Jakl, Ishak Kovač, Sanja Ćavar Zeljković, Jana Jaklová Dytrtová (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Natalie Marinho Dantas, Vanessa Sales de Oliveira, Geni Rodrigues Sampaio, Yane Sane Koppe Chrysostomo, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Alexandra Christine Helena Frankland Sawaya, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Selective post-column derivatization coupled to cation exchange chromatography for the determination of histamine and its precursor histidine in fish and Oriental sauce samples
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Apostolia Tsiasioti, Paraskevas D. Tzanavaras (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

One- and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Joanna Tkaczewska, Piotr Kulawik, Ewelina Jamróz, Paulina Guzik, Marzena Zając, Andrzej Szymkowiak, Katarzyna Turek (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Visible on-site detection of Ara h 1 by the switchable-linker-mediated precipitation of gold nanoparticles
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Eunghee Kim, Jungwoo Hahn, Choongjin Ban, Youngje Jo, Hyebin Han, Seokwon Lim, Young Jin Choi (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Fluorescence Correlation Spectroscopy to Unravel the Interactions between Macromolecules in Wine
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Agnieszka Mierczynska-Vasilev, Keren Bindon, Richard Gawel, Paul Smith, Krasimir Vasilev, Hans-Jurgen Butt, Kaloian Koynov (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Development and characterization of active and pH-sensitive films based on psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Xin Zhang, Ya Zhao, Qilong Shi, Yuexiang Zhang, Jing Liu, Xiaotian Wu, Zhongxiang Fang (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research

Efficient preparation of dual-emission ratiometric fluorescence sensor system based on aptamer-composite and detection of bis(2-ethylhexyl) phthalate in pork
Publication date: Available online 20 February 2021Source: Food ChemistryAuthor(s): Yueying Wang, Wenting Li, Xuetao Hu, Xinai Zhang, Xiaowei Huang, Zhihua Li, Miaoyun Li, Xiaobo Zou, Jiyong Shi (Source: Food Chemistry)
Source: Food Chemistry - February 22, 2021 Category: Food Science Source Type: research