Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Ornicha Champrasert, Jin Chu, Qi Meng, Sara Viney, Melvin Holmes, Prisana Suwannaporn, Caroline Orfila (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Zhi-Wei Liu, Ying-Xue Zhou, Feng Wang, Yi-Cheng Tan, Jun-Hu Cheng, Alaa El-Din Bekhit, Rana Muhammad Aadil, Xiu-Bin Liu (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science
Publication date: Available online 10 June 2021Source: Food ChemistryAuthor(s): Ziyang Wu, Dan Qin, Jiawen Duan, Hehe Li, Jinyuan Sun, Mingquan Huang, Baoguo Sun (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
oDiscovery of peptide biomarkers by label-free peptidomics for discrimination of horn gelatin and hide gelatin from Cervus nippon Temminck
Publication date: Available online 10 June 2021Source: Food ChemistryAuthor(s): Shuying Han, Kexuan Zhao, Shuo Cai, Mengtong Jiang, Xiaozheng Huang, Shengjun Chen, Song Li, Ming Zhao, Jin-ao Duan, Rui Liu (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Formation of type 3 resistant starch from mechanical activation-damaged high-amylose maize starch by a high-solid method
Publication date: Available online 10 June 2021Source: Food ChemistryAuthor(s): Wanhe Li, Zan Zhou, Songlin Fan, Xiunan Cai, Jian Chen, Yanjuan Zhang, Zuqiang Huang, Huayu Hu, Jing Liang (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles
Publication date: Available online 10 June 2021Source: Food ChemistryAuthor(s): Khanh Phan, Tuyen Truong, Yong Wang, Bhesh Bhandari (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Analysis of peptides in a sheep beta lactoglobulin hydrolysate as a model to evaluate the effect of peptide amino acid sequence on bioactivity
Publication date: Available online 10 June 2021Source: Food ChemistryAuthor(s): Hannah Sunde, Kate Ryder, Alaa El-Din A. Bekhit, Alan Carne (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Fluorescent characteristics of bee honey constituents: A brief review
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Jorge Ederson G. Santana, Henrique Douglas M. Coutinho, José Galberto M. da Costa, Jorge Marcell C. Menezes, Raimundo Nonato Pereira Teixeira (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Development of radioactive tracing coupled with LC/MS-IT-TOF methodology for the discovery and identification of diaveridine metabolites in pigs
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Liye Wang, Lihua Wen, Yuanhu Pan, Zhenli Liu, Chenyun Zhang, Zonghui Yuan, Lingli Huang (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Işıl Gürsul Aktağ, Vural Gökmen (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Changes in the structure and digestibility of myoglobin treated with sodium chloride
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Hui Liu, Qian Li, Di Zhao, Miao Zhang, Shuai Jiang, Chunbao Li (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Insights into the effects of dietary supplements on the nutritional composition and growth performance of sago palm weevil (Rhynchophorus ferrugineus) larvae
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Khanittha Chinarak, Worawan Panpipat, Pijug Summpunn, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong, Manat Chaijan (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Interactions of polyphenols from traditional apple varieties ‘Bobovac’, ‘Ljepocvjetka’ and ‘Crvenka’ with β-Glucan during in vitro simulated digestion
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Lidija Jakobek, Jozo Ištuk, Petra Matić, Martina Skendrović Babojelić (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Microbiological inhibition-based method for screening and identifying of antibiotic residues in milk, chicken egg and honey
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Qin Wu, Muhammad Abu Bakr Shabbir, Dapeng Peng, Zonghui Yuan, Yulian Wang (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
Chemical composition and chromatographic fingerprint of three strains of Agaricus subrufescens cultivated with handmade and commercial supplements
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Anna Beatriz Sabino Ferrari, Gustavo Galo Marcheafave, Helena Mannochio-Russo, Vanderlan da Silva Bolzani, Diego Cunha Zied, Ieda Spacino Scarminio, Maria Luiza Zeraik (Source: Food Chemistry)
Source: Food Chemistry - June 12, 2021 Category: Food Science Source Type: research
