Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.)
Publication date: Available online 1 June 2020Source: Food ChemistryAuthor(s): Xianbao Sun, Shudong He, Yongkang Ye, Xiaodong Cao, Haiyan Liu, Zeyu Wu, Junyang Yue, Risheng Jin, Hanju Sun (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Adding value to polyvinylpolypyrrolidone winery residue: a resource of polyphenols with neuroprotective effects and ability to modulate type 2 diabetes-relevant enzymes
Publication date: Available online 1 June 2020Source: Food ChemistryAuthor(s): Lídia Rocha, Dina Neves, Patrícia Valentão, Paula B. Andrade, Romeu A. Videira (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

LC-QTOF-MS identification of rabbit-specific peptides for authenticating the species composition of meat products
Publication date: Available online 1 June 2020Source: Food ChemistryAuthor(s): Anna Stachniuk, Agata Sumara, Magdalena Montowska, Emilia Fornal (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2020 Category: Food Science Source Type: research

Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins
Publication date: Available online 1 June 2020Source: Food ChemistryAuthor(s): Taotao Dai, Ti Li, Ruyi Li, Hualu Zhou, Chengmei Liu, Jun Chen, David Julian McClements Experimental design (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

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

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

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

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

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

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

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

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

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

Dietary galactosyl and mannosyl carbohydrates: In-vitro assessment of prebiotic effects
Publication date: Available online 1 June 2020Source: Food ChemistryAuthor(s): Xinyi Wei, Xiaodan Fu, Mengshi Xiao, Zhemin Liu, Lanwei Zhang, Haijin Mou (Source: Food Chemistry)
Source: Food Chemistry - June 1, 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination
Publication date: Available online 28 May 2020Source: Food ChemistryAuthor(s): Yao Zhang, Tingting Hon, Wenjie Yu, Na Yang, Zhengyu Jin, Xueming Xu (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

The antiglycative effect of apple flowers in fructose/glucose-BSA models and cookies
Publication date: Available online 28 May 2020Source: Food ChemistryAuthor(s): Jiayang Gao, Yang Sun, Li Li, Qian Zhou, Mingfu Wang (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Effects of lysosomal iron involvement in the mechanism of mitochondrial apoptosis on postmortem muscle protein degradation
Publication date: Available online 28 May 2020Source: Food ChemistryAuthor(s): Jiaying Zhang, Qunli Yu, Ling Han, Mingshan Han, Guangxing Han (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Mitigation of 3-MCPD esters and glycidyl esters during the physical refining process of palm oil by micro and macro laboratory scale refining
Publication date: Available online 28 May 2020Source: Food ChemistryAuthor(s): Biow Ing Sim, Yih Phing Khor, Oi Ming Lai, Chee Beng Yeoh, Yong Wang, Yuanfa Liu, Imededdine Arbi Nehdi, Chin Ping Tan (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Synthesis, identification and bioavailability of Juglans regia L. polyphenols-Hohenbuehelia serotina polysaccharides nanoparticles
Publication date: Available online 29 May 2020Source: Food ChemistryAuthor(s): Peng Zhou, Ru Feng, Zhen Luo, Xiaoyu Li, Lu Wang, Lili Gao (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Effect of ethanol, glycerol, glucose/fructose and tartaric acid on the refractive index of model aqueous solutions and wine samples
Publication date: Available online 29 May 2020Source: Food ChemistryAuthor(s): Adnan Shehadeh, Alexandra Evangelou, Despoina Kechagia, Panagiotis Tataridis, Archodoula Chatzilazarou, Fadi Shehadeh (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods
Publication date: Available online 29 May 2020Source: Food ChemistryAuthor(s): Halime Uğur, Jale Çatak, Ömer Faruk Mızrak, Nur Çebi, Mustafa Yaman (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Obtaining extracts rich in antioxidant polysaccharides from the edible mushroom Pleurotus ostreatus using binary system with hot water and supercritical CO2
Publication date: Available online 29 May 2020Source: Food ChemistryAuthor(s): Jhonatas Rodrigues Barbosa, Maurício Madson dos Santos Freitas, Luã Caldas de Oliveira, Luiza Helena da Silva Martins, Andryo Orfi de Almada-Vilhena, Rafael Maia de Oliveira, Julio Cesar Pieczarka, Davi do Socorro Barros Brasil, Raul Nunes de Carvalho Junior (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

First-principles identification of C-methyl-scyllo-inositol (mytilitol) – A new species-specific metabolite indicator of geographic origin for marine bivalve molluscs (Mytilus and Ruditapes spp.)
Publication date: 30 October 2020Source: Food Chemistry, Volume 328Author(s): Violetta Aru, Mohammed Saddik Motawie, Bekzod Khakimov, Klavs Martin Sørensen, Birger Lindberg Møller, Søren Balling Engelsen (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Extraction of tetracycline in food samples using biochar microspheres prepared by a Pickering emulsion method
Publication date: Available online 27 May 2020Source: Food ChemistryAuthor(s): Jinxing He, Zhenzhen Ma, Yuhong Yang, Yacine Hemar, Tao Zhao (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Gold nanorods etching-based plasmonic immunoassay for qualitative and quantitative detection of aflatoxin M1 in milk
Publication date: Available online 27 May 2020Source: Food ChemistryAuthor(s): Bolong Fang, Shaolan Xu, Youju Huang, Fengmei Su, Zhen Huang, Hao Fang, Juan Peng, Yonghua Xiong, Weihua Lai (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran
Publication date: Available online 27 May 2020Source: Food ChemistryAuthor(s): Meng Wang, Ming Lei, Noor Samina, LeiLei Chen, CongLing Liu, TingTing Yin, XiaoTao Yan, Cuiling Wu, Hailun He, CuiPing Yi (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Simple distinction of grapevine (Vitis vinifera L.) genotypes by direct ATR-FTIR
Publication date: Available online 27 May 2020Source: Food ChemistryAuthor(s): Ángela Álvarez, Jorge Yáñez, Yamil Neira, Rosario Castillo-Felices, Patricio Hinrichsen (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Colorimetric sensor and LDI-MS detection of biogenic amines in food spoilage based on porous PLA and graphene oxide
Publication date: Available online 27 May 2020Source: Food ChemistryAuthor(s): Tatiya Siripongpreda, Krisana Siralertmukul, Nadnudda Rodthongkum (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Role of exogenous melatonin in table grapes: first evidence on contribution to the phenolics-oriented response
Publication date: Available online 27 May 2020Source: Food ChemistryAuthor(s): Lei Wang, Zisheng Luo, Mingyi Yang, Dong Li, Ming Qi, Yanqun Xu, Asem Mahmoud Abdelshafy, Zhaojun Ban, Fengzhong wang, Li Li (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Echium plantagineum L. honey: search of pyrrolizidine alkaloids and polyphenols, anti-inflammatory potential and cytotoxicity
Publication date: Available online 27 May 2020Source: Food ChemistryAuthor(s): Rute Moreira, Fátima Fernandes, Patrícia Valentão, David M. Pereira, Paula B. Andrade (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Limited genotypic and geographic variability of 16-O-methylated diterpene content in Coffea arabica green beans
Publication date: Available online 27 May 2020Source: Food ChemistryAuthor(s): Vincent Portaluri, Freddy Thomas, Sophie Guyader, Eric Jamin, Benoit Bertrand, Gérald S. Remaud, Elisabetta Schievano, Stefano Mammi, Elena Guercia, Luciano Navarini (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research

Determination of benzoic acid, sorbic acid, and propionic acid in fermented food by headspace solid-phase microextraction followed by GC-FID
Publication date: Available online 27 May 2020Source: Food ChemistryAuthor(s): Nuttanee Tungkijanansin, Waleed Alahmad, Thumnoon Nhujak, Puttaruksa Varanusupakul (Source: Food Chemistry)
Source: Food Chemistry - May 29, 2020 Category: Food Science Source Type: research