Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): Sarah Ployon, Marine Brulé, Isabelle Andriot, Martine Morzel, Francis Canon (Source: Food Chemistry)
Source: Food Chemistry - March 1, 2020 Category: Food Science Source Type: research

New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): Yi Liu, Chen Chao, Jinglin Yu, Shuo Wang, Shujun Wang, Les Copeland (Source: Food Chemistry)
Source: Food Chemistry - March 1, 2020 Category: Food Science Source Type: research

Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): Cuidan Hou, Xiaohui Zhao, Mengqi Tian, Yulin Zhou, Runqiang Yang, Zhenxin Gu, Pei Wang (Source: Food Chemistry)
Source: Food Chemistry - March 1, 2020 Category: Food Science Source Type: research

Effect of soy proteins on characteristics of dough and gluten
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): Yingying Zhang, Xingfeng Guo, Changshuo Shi, Cong Ren (Source: Food Chemistry)
Source: Food Chemistry - March 1, 2020 Category: Food Science Source Type: research

Structure and physicochemical properties of two waxy wheat starches
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): Chunyan Li, Dongdong Zhou, Ting Fan, Mengyao Wang, Min Zhu, Jinfeng Ding, Xinkai Zhu, Wenshan Guo, Yong-Cheng Shi (Source: Food Chemistry)
Source: Food Chemistry - March 1, 2020 Category: Food Science Source Type: research

Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): Mengqi Zhang, Yanjun Yang, Nuria C. Acevedo (Source: Food Chemistry)
Source: Food Chemistry - March 1, 2020 Category: Food Science Source Type: research

Conformational alteration and the glycated sites in ovalbumin during vacuum freeze-drying induced glycation: A study using conventional spectrometry and liquid chromatography–high resolution mass spectrometry
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): Hui Wang, Qing Sun, Jin-ming Tan, Yue-ming Hu, Wei Yan, Zhen Li, Zong-cai Tu (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Stable isotope analysis of non-exchangeable hydrogen in carbohydrates derivatised with N-methyl-bis-trifluoroacetamide by gas chromatography – chromium silver reduction/High Temperature Conversion-isotope ratio mass spectrometry (GC-CrAg/HTC-IRMS)
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): Aiman Abrahim, Andrew Cannavan, Simon D Kelly (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Characterization of the key odorants contributing to retronasal olfaction during bread consumption
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): Dandan Pu, Wen Duan, Yan Huang, Yuyu Zhang, Baoguo Sun, Fazheng Ren, Huiying Zhang, Haitao Chen, Jinna He, Yizhuang Tang (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Refers to The overall and variations of Aflatoxin M1 contamination of milk in Iran: A systematic review and meta-analysis study
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): Yadolah Fakhri, Amin Mousavi Khaneghah (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Development of a double immunochromatographic test system for simultaneous determination of lincomycin and tylosin antibiotics in foodstuffs
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): Olga D. Hendrickson, Elena A. Zvereva, Anatoly V. Zherdev, Tzonka Godjevargova, Chuanlai Xu, Boris B. Dzantiev (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Production of O-desmethylangolensin, tetrahydrodaidzein, 6‘-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains
Publication date: Available online 29 February 2020Source: Food ChemistryAuthor(s): Ángela Peirotén, Pilar Gaya, Inmaculada Álvarez, José Mª Landete (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing
Publication date: Available online 29 February 2020Source: Food ChemistryAuthor(s): Fangwei Li, Jiarui Cao, Qi Liu, Xiaosong Hu, Xiaojun Liao, Yan Zhang (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Dynamics of antioxidant activities, metabolites, phenolic acids, flavonoids, and phenolic biosynthetic genes in germinating Chinese wild rice (Zizania latifolia)
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): Cheng Chu, Yongmei Du, Xiuting Yu, John Shi, Xiaolong Yuan, Xinmin Liu, Yanhua Liu, Hongbo Zhang, Zhongfeng Zhang, Ning Yan (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

FRCD: A comprehensive food risk component database with molecular scaffold, chemical diversity, toxicity, and biodegradability analysis
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): Dachuan Zhang, Linlin Gong, Shaozhen Ding, Ye Tian, Cancan Jia, Dongliang Liu, Mengying Han, Xingxiang Cheng, Dandan Sun, Pengli Cai, Yu Tian, Le Yuan, Weizhong Tu, Junni Chen, Aibo Wu, Qian-Nan Hu (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): A. Horcada, M. Valera, M. Juárez, V.M. Fernández-Cabanás (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Physical properties and sensory evaluation of bread containing micronized whole wheat flour
Publication date: 15 July 2020Source: Food Chemistry, Volume 318Author(s): Styliani Protonotariou, Panagiota Stergiou, Marianna Christaki, Ioanna G. Mandala (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Phytochemical profiles of rice and their cellular antioxidant activity against ABAP induced oxidative stress in human hepatocellular carcinoma HepG2 cells
Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Er Sheng Gong, Chengmei Liu, Bin Li, Wei Zhou, Hongyu Chen, Tong Li, Jianyong Wu, Zicong Zeng, Yuehua Wang, Xu Si, Yuxi Lang, Ye Zhang, Weijia Zhang, Guowen Zhang, Shunjing Luo, Rui Hai Liu (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Preparation and characterization of waxy maize starch nanocrystals with a high yield via dry-heated oxalic acid hydrolysis
Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Liyang Zhou, Di Fang, Mengwei Wang, Man Li, Yang Li, Na Ji, Lei Dai, Hao Lu, Liu Xiong, Qingjie Sun (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Amylosucrase-modified waxy potato starches recrystallized with amylose: the role of amylopectin chain length in formation of low-digestible fractions
Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Ha Ram Kim, Seung Jun Choi, Hee-Don Choi, Cheon-Seok Park, Tae Wha Moon (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Effects of starchy seed crystals on the retrogradation of rice starch
Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Yunyun Wang, Bing Hu, Jinling Zhan, Rui Xu, Yaoqi Tian (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Genome-wide analyses reveals a glucosyltransferase involved in rutin and emodin glucoside biosynthesis in tartary buckwheat
Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Qinggang Yin, Xiaoyan Han, Zongxian Han, Qingfu Chen, Yuhua Shi, Han Gao, Tianyuan Zhang, Gangqiang Dong, Chao Xiong, Chi Song, Wei Sun, Shilin Chen (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Deterioration Mechanisms of High-Moisture Wheat-Based Food--- A Review from Physicochemical, Structural, and Molecular Perspectives
Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Meng Ma, Qing-Jie Sun, Man Li, Ke-Xue Zhu (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Dual Modification of Potato Starch: Effects of Heat-Moisture and High Pressure Treatments on Starch Structure and functionalities
Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Rosana Colussi, Dianini Kringel, Lovedeep Kaur, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, Jaspreet Singh (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds
Publication date: Available online 25 February 2020Source: Food ChemistryAuthor(s): Gustavo Heinrich Lang, Dianini Hüttner Kringel, Tanize dos Santos Acunha, Cristiano Dietrich Ferreira, Álvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Maurício de Oliveira (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Effect of melatonin treatment on visual quality and health-promoting properties of broccoli florets under room temperature
Publication date: Available online 26 February 2020Source: Food ChemistryAuthor(s): Huiying Miao, Wei Zeng, Meng Zhao, Jiansheng Wang, Qiaomei Wang (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Determination of mycotoxins in beer by multi heart-cutting two-dimensional liquid chromatography tandem mass spectrometry method
Publication date: Available online 26 February 2020Source: Food ChemistryAuthor(s): Luca Campone, Serena Rizzo, Anna Lisa Piccinelli, Rita Celano, Imma Pagano, Mariateresa Russo, Massimo Labra, Luca Rastrelli (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Distillation remnants of shochu, a traditional Japanese liquor, improve pork meat quality by reducing stress
Publication date: Available online 26 February 2020Source: Food ChemistryAuthor(s): Yasuhisa Ano, Jun You Li, Takahiro Jomoto, Daiji Kurihara, Ryohei Nishimura, Hiroyuki Nakayama, Masayoshi Kuwahara (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Oxidative stability of soy proteins: From ground soybeans to structured products
Publication date: Available online 26 February 2020Source: Food ChemistryAuthor(s): Patrícia Duque-Estrada, Konstantina Kyriakopoulou, Wouter de Groot, Atze Jan van der Goot, Claire C. Berton-Carabin (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Sensitivity fluorescent switching sensor for Cr (VI) and ascorbic acid detection based on orange peels-derived carbon dots modified with EDTA
Publication date: Available online 26 February 2020Source: Food ChemistryAuthor(s): Min Wang, Rui Shi, Manjie Gao, Kailian Zhang, Linlin Deng, Qifeng Fu, Lujun Wang, Die Gao (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

DNA barcoding for the identification of mold species in bakery plants and products
Publication date: Available online 26 February 2020Source: Food ChemistryAuthor(s): Nicole Ollinger, Verena Lasinger, Claudia Probst, Johannes Pitsch, Michael Sulyok, Rudolf Krska, Julian Weghuber (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin
Publication date: Available online 26 February 2020Source: Food ChemistryAuthor(s): María Belén Ballatore, Marina del Rosario Bettiol, Noelia L. Vanden Braber, Carla Aylen Aminahuel, Yanina Estefanía Rossi, Gabriela Petroselli, Rosa Erra-Balsells, Lilia René Cavaglieri, Mariana Angélica Montenegro (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption
Publication date: Available online 27 February 2020Source: Food ChemistryAuthor(s): Ana-Isabel Mulet-Cabero, Amelia Torcello-Gómez, Shikha Saha, Alan R. Mackie, Peter J. Wilde, André Brodkorb (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Fluorescence spectroscopy and molecular modeling of anthocyanins binding to bovine lactoferrin peptides
Publication date: Available online 27 February 2020Source: Food ChemistryAuthor(s): Nina Nicoleta Condurache, Iuliana Aprodu, Leontina Grigore-Gurgu, Brîndusa Alina Petre, Elena Enachi, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Taste compound – nanocellulose interaction assessment by fluorescence indicator displacement assay
Publication date: Available online 27 February 2020Source: Food ChemistryAuthor(s): Hanna Manninen, Nikita Durandin, Anu Hopia, Elina Vuorimaa-Laukkanen, Timo Laaksonen (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Hyperspectral technique combined with deep learning algorithm for detection of compound heavy metals in lettuce
Publication date: Available online 27 February 2020Source: Food ChemistryAuthor(s): Zhou xin, Sun Jun, Tian Yan, Lu Bing, Hang Yingying, Chen Quansheng (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Preparation of monoclonal antibody against penicillic acid (PA) and its application in the immunological detection
Publication date: Available online 27 February 2020Source: Food ChemistryAuthor(s): Sumei Ling, Xiulan Li, Qiang Zhao, Rongzhi Wang, Tao Tan, Shihua Wang (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

UHPLC-ESI-HRMS/MS analysis on phenolic compositions of different E Se tea extracts and their antioxidant and cytoprotective activities
Publication date: Available online 27 February 2020Source: Food ChemistryAuthor(s): Zhifeng Fan, Yudan Wang, Meilian Yang, Jianxin Cao, Afsar Khan, Guiguang Cheng (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

In situ growth of covalent organic framework on titanium fiber for headspace solid-phase microextraction of 11 phthalate esters in vegetables
Publication date: Available online 27 February 2020Source: Food ChemistryAuthor(s): Qi Yue, Yu-Ying Huang, Xiao-Fang Shen, Cheng Yang, Yue-Hong Pang (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

In situ and real-time authentication of Thunnus species by iKnife rapid evaporative ionization mass spectrometry based lipidomics without sample pretreatment
Publication date: Available online 27 February 2020Source: Food ChemistryAuthor(s): Gongshuai Song, Kang Chen, Haixing Wang, Mengna Zhang, Xina Yu, Jie Wang, Qing Shen (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Poly(sodium-p-styrenesulfonate)-enhanced fluorescent silver nanoclusters for the assay of two food flavors and silicic acid
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): Yue Hu, Yingping Li, Yunwen Liao, Xiaohui Jiang, Zhengjun Cheng (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): N. Afzal Ali, Kshirod K. Dash, Winny Routray (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

l-Arginine and l-lysine degrade troponin-T, and l-arginine dissociates actomyosin: their roles in improving the tenderness of chicken breast
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): Yinyin Zhang, Daojing Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hongmei Fang, Cunliu Zhou (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): Zhen Zhang, Jia Song, Wan Jun Lee, Xiaodong Xie, Yong Wang (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

New insights into potential nutritional effects of dietary saponins in protecting against the development of obesity
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): Syam P.K. Jeepipalli, Bin Du, Uteuliyev Y. Sabitaliyevich, Baojun Xu (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Optimisation of extraction procedure and development of LC–DAD–MS methodology for anthocyanin analysis in anthocyanin-pigmented corn kernels
Publication date: Available online 28 February 2020Source: Food ChemistryAuthor(s): H.T. Hong, M.E. Netzel, T.J. O'Hare (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Identification of d-amino acids in tea leaves
Publication date: 1 July 2020Source: Food Chemistry, Volume 317Author(s): Yu Xu, Ziyi Liu, Zhaoye Liu, Zhihui Feng, Liang Zhang, Xiaochun Wan, Xiaogen Yang (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

High affinity truncated aptamers for ultra-sensitive colorimetric detection of bisphenol A with label-free aptasensor
Publication date: 1 July 2020Source: Food Chemistry, Volume 317Author(s): Min Jia, Junyi Sha, Zhihua Li, Wenjing Wang, Hongyan Zhang (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Quantifying the efficiency of o-benzoquinones reaction with amino acids and related nucleophiles by cyclic voltammetry
Publication date: 1 July 2020Source: Food Chemistry, Volume 317Author(s): Yuting Li, Haiping Qi, Meiqi Fan, Zixing Zhu, Shijie Zhan, Lin Li, Bing Li, Xia Zhang, Xianglong Zhao, Jingjing Ma, Lifeng Wang (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research

Multi-target optimization of solid phase microextraction to analyse key flavour compounds in wort and beer
Publication date: 1 July 2020Source: Food Chemistry, Volume 317Author(s): Ana C. Vieira, Ana C. Pereira, José C. Marques, Marco S. Reis (Source: Food Chemistry)
Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research