Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Pedro Silva, Jorge Freitas, Fernando M. Nunes, José S. Câmara (Source: Food Chemistry)
Source: Food Chemistry - July 11, 2021 Category: Food Science Source Type: research
Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Lucy Turner, Dhriti Dawda, Carol Wagstaff, Frances Gawthrop, Stella Lignou (Source: Food Chemistry)
Source: Food Chemistry - July 11, 2021 Category: Food Science Source Type: research
Effects of adding sodium nitrite and tea polyphenols on the characterizations and cytotoxicity of carbon nanoparticles from fried pork
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Qingshu Li, Li Yuan, Yongfeng Liu (Source: Food Chemistry)
Source: Food Chemistry - July 11, 2021 Category: Food Science Source Type: research
Identification of polyphenol oxidases in potato tuber (Solanum tuberosum) and purification and characterization of the major polyphenol oxidases
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Casper Bøjer Rasmussen, Jan J. Enghild, Carsten Scavenius (Source: Food Chemistry)
Source: Food Chemistry - July 11, 2021 Category: Food Science Source Type: research
Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Fabiana de Carvalho Pires, Rosemary Gualberto Fonseca Alvarenga Pereira, Michel Rocha Baqueta, Patrícia Valderrama, Roney Alves da Rocha (Source: Food Chemistry)
Source: Food Chemistry - July 11, 2021 Category: Food Science Source Type: research
Comparison of ultraviolet and refractive index detections in the HPLC analysis of sugars
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Iqbal Jalaludin, Jeongkwon Kim (Source: Food Chemistry)
Source: Food Chemistry - July 9, 2021 Category: Food Science Source Type: research
Novel approach for biosynthesizing of zinc oxide nanoparticles using Lactobacillus gasseri and their influence on microbiological, chemical, sensory properties of integrated yogurt
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Hoda S. El-Sayed, Samah M. El-Sayed, Ahmed M. Youssef (Source: Food Chemistry)
Source: Food Chemistry - July 9, 2021 Category: Food Science Source Type: research
Attenuated total reflectance Fourier transform (ATR-FTIR) spectroscopy and chemometrics for organic cinnamon evaluation
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Andressa Rafaella da Silva Bruni, Vitória Maria Almeida Teodoro de Oliveira, Ana Sophia Tovar Fernandez, Otávio Akira Sakai, Paulo Henrique Março, Patrícia Valderrama (Source: Food Chemistry)
Source: Food Chemistry - July 9, 2021 Category: Food Science Source Type: research
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Pedro Araujo, Cristina Truzzi, Ikram Belghit, Matteo Antonucci (Source: Food Chemistry)
Source: Food Chemistry - July 8, 2021 Category: Food Science Source Type: research
Mass spectrometry-based protein and peptide profiling for food frauds, traceability and authenticity assessment
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Mariangela Valletta, Sara Ragucci, Nicola Landi, Antimo Di Maro, Paolo Vincenzo Pedone, Rosita Russo, Angela Chambery (Source: Food Chemistry)
Source: Food Chemistry - July 7, 2021 Category: Food Science Source Type: research
Honey authentication in terms of its adulteration with sugar syrups using UV–Vis spectroscopy and one-class classifiers
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Rayara Ribeiro de Souza, David Douglas de Sousa Fernandes, Paulo Henrique Gonçalves Dias Diniz (Source: Food Chemistry)
Source: Food Chemistry - July 7, 2021 Category: Food Science Source Type: research
Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Lihong Ge, Haimei Lai, Yuli Huang, Yali Wang, Yanshu Li, Shiyu Zhu, Qiao Shi, Huajia Li, Yongqing Zhu, Nan Zhao (Source: Food Chemistry)
Source: Food Chemistry - July 7, 2021 Category: Food Science Source Type: research
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Zuzana Ciesarová, Kristína Kukurová, Aleksandra Torbica, Miona Belović, Jana Horváthová, Ľubomír Daško, Viera Jelemenská (Source: Food Chemistry)
Source: Food Chemistry - July 7, 2021 Category: Food Science Source Type: research
Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Mengzhou Zhou, Xin Zheng, Hanjian Zhu, Leibing Li, Lin Zhang, Menglin Liu, Zeping Liu, Mingye Peng, Chao Wang, Qin Li, Dongsheng Li (Source: Food Chemistry)
Source: Food Chemistry - July 7, 2021 Category: Food Science Source Type: research
Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Roberto Campos Nunes Filho, Diego Galvan, Luciane Effting, Marcela Moreira Terhaag, Fábio Yamashita, Marta de Toledo Benassi, Wilma Aparecida Spinosa (Source: Food Chemistry)
Source: Food Chemistry - July 7, 2021 Category: Food Science Source Type: research
