Estimation of komatsuna freshness using visible and near-infrared spectroscopy based on the interpretation of NMR metabolomics analysis
Publication date: Available online 16 June 2021Source: Food ChemistryAuthor(s): Xinyue Li, Yasuyo Sekiyama, Nobutaka Nakamura, Yoko Suzuki, Mizuki Tsuta (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Elevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Boonyote Kamjijam, Prisana Suwannaporn, Hanna Bednarz, Kriskamol Na Jom, Karsten Niehaus (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Tolve Roberta, Tchuenbou-Magaia Fideline Laure, Verderese Daniele, Simonato Barbara, Puggia Damiano, Galgano Fernanda, Zamboni Anita, Favati Fabio (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

An enzymatic histamine biosensor based on a screen-printed carbon electrode modified with a chitosan–gold nanoparticles composite cryogel on Prussian blue-coated multi-walled carbon nanotubes
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Natha Nontipichet, Suntisak Khumngern, Jittima Choosang, Panote Thavarungkul, Proespichaya Kanatharana, Apon Numnuam (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Weikai Chen, Chen Chao, Jinglin Yu, Les Copeland, Shuo Wang, Shujun Wang (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Biodegradable phase change materials with high latent heat: preparation and application on Lentinus edodes storage
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Qi Kong, Honglei Mu, Yanchao Han, Weijie Wu, Chuan Tong, Xiangjun Fang, Ruiling Liu, Hangjun Chen, Haiyan Gao (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

The Effect of Different Drying Techniques on Color Parameters, Ascorbic Acid Content, Anthocyanin and Antioxidant Capacities of Cornelian Cherry
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Mahrukh Parveez Zia, Ilknur Alibas (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Husnain Raza, Kashif Ameer, Xiaofeng Ren, Qiufang Liang, Xinxiang Chen, Huanxin Chen, Haile Ma (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Kang Xu, Hawi Delebo, Laura Roman, Mengmeng Guo, Mario G. Ferruzzi, Mario M. Martinez (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Novel insights into whey protein differences between donkey and bovine milk
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Mohan Li, Haikun Yu, Jiali Chen, Rayhnigul Abdlla, Aicheng Liu, Wanying Song, Juan Zhang, Xiumin Zhang, Xiqing Yue, Qilong Li (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Junhua He, Xuehui Wu, Zhiliang Yu (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Biochemical characterization of two β-N-acetylglucosaminidases from Streptomyces violascens for efficient production of N-acetyl-D-glucosamine
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Jing Li, Kunpeng Gao, Francesco Secundo, Xiangzhao Mao (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Authentication of carioca common bean cultivars (Phaseolus vulgaris L.) using digital image processing and chemometric tools
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Cláudia Domiciano Tormena, Rafaela Cassia Souza Campos, Gustavo Galo Marcheafave, Roy Edward Bruns, Ieda Spacino Scarminio, Elis Daiane Pauli (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Quercetin and its ester derivatives inhibit oxidation of food, LDL and DNA
Publication date: Available online 17 June 2021Source: Food ChemistryAuthor(s): Won Young Oh, Priyatharini Ambigaipalan, Fereidoon Shahidi (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research

Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in Shiitake mushrooms (Lentinus edodes)
Publication date: Available online 18 June 2021Source: Food ChemistryAuthor(s): Ziqi Chen, Xiangjun Fang, Weijie Wu, Hangjun Chen, Yanchao Han, Hailong Yang, Haiyan Gao (Source: Food Chemistry)
Source: Food Chemistry - June 18, 2021 Category: Food Science Source Type: research