A study of the bioactive potential of seven neglected and underutilized leaves consumed in Brazil
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Thais Cristina Lima De Souza, Tayse Ferreira Ferreira Da Silveira, Maria Isabel Rodrigues, Ana Lucia Tasca Gois Ruiz, Daniela Andrade Neves, Marta Cristina Teixeira Duarte, Elenice Carla Emidio Cunha-Santos, Gunter Kuhnle, Alessandra Braga Ribeiro, Helena Teixeira Godoy (Source: Food Chemistry)
Source: Food Chemistry - June 19, 2021 Category: Food Science Source Type: research

Sprouting improves the flavour quality of faba bean flours
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Rami Akkad, Amanda Buchko, Stuart P. Johnston, Jay Han, James D. House, Jonathan M. Curtis (Source: Food Chemistry)
Source: Food Chemistry - June 19, 2021 Category: Food Science Source Type: research

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Subhamoy Dhua, Ankan Kheto, Vijay Singh Sharanagat, Lochan Singh, Kshitiz Kumar, Prabhat K Nema (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Synthesis and evaluation of acetylferulic paeonol ester and ferulic paeonol ester as potential antioxidants to inhibit fish oil oxidation
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Lijuan Yu, Yang Wang, Hua Wen, Ming Jiang, Fan Wu, Juan Tian (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Dual-mode detection of organophosphate pesticides in pear and Chinese cabbage based on fluorescence and AuNPs colorimetric assays
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): He Yu, Miao Wang, Jing Cao, Yongxin She, Yongan Zhu, Jiaming Ye, A.M. Abd El-Aty, Ahmet Hacımüftüoğlu, Jing Wang, Shuibing Lao (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Pasta from yellow lentils: how process affects starch features and pasta quality
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Andrea Bresciani, Gianluca Giuberti, Mariasole Cervini, Alessandra Marti (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Gloria López-Gámez, Pedro Elez-Martínez, Olga Martín-Belloso, Robert Soliva-Fortuny (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Wei Jia, Yuyang Liu, Lin Shi (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

New peptides with immunomodulatory activity identified from rice proteins through peptidomic and in silico analysis
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Li Wen, Lu Huang, Yiwei Li, Yanying Feng, Zhimeng Zhang, Zhou Xu, Mao-Long Chen, Yunhui Cheng (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Nonionic surfactants based hydrophobic deep eutectic solvents for liquid-liquid microextraction of Sudan dyes in tomato chili sauces
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Jia Chen, Xiao Li, Anqi Huang, Wenwen Deng, Yuxiu Xiao (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Characterization, stability, and in vivo effects in Caenorhabditis elegans of microencapsulated protein hydrolysates from stripped weakfish (Cynoscion guatucupa) industrial byproducts
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Karina Oliveira Lima, Ailén Alemán, M. Elvira López-Caballero, María del Carmen Gómez-Guillén, María Pilar Montero, Carlos Prentice, Andy Joel Taipe Huisa, José Maria Monserrat (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Encapsulation of phenolic compounds within nano/microemulsion systems: A Review
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Farhad Garavand, Mehdi Jalai-Jivan, Elham Assadpour, Seid Mahdi Jafari (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Dendritic mesoporous silica nanospheres@porous carbon for in-tube solid-phase microextraction to detect polycyclic aromatic hydrocarbons in tea beverages
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Jiaqing Feng, Juanjuan Feng, Herman Maloko Loussala, Sen Han, Xiangping Ji, Chunying Li, Haili Sun, Min Sun (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Isolation of Balenine from Opah (Lampris megalopsis) Muscle and Comparison of Antioxidant and Iron-chelating Activities with Other Major Imidazole Dipeptides
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Kenji Ishihara, Ryuichi Watanabe, Tomomi Kato, Takuya Seko, Takashi Matsuda, Yuji Omura, Yasutaka Shigemura, Yasunosuke Kawabata, Takahiro Maegawa (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Residual characteristics and potential integrated risk assessment of synthetic pyrethroids in leafy vegetables from Zhejiang in China – Based on a 3-year investigation
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Quan Zhang, Zeteng Ying, Tao Tang, Bin Guo, Sijia Gu, Lili Fu, Wei Dai, Shu Lin (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research