Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition
Publication date: Available online 1 July 2021Source: Food ChemistryAuthor(s): Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour, Mohammad Jouki (Source: Food Chemistry)
Source: Food Chemistry - July 1, 2021 Category: Food Science Source Type: research
Microfluidic origami nano-aptasensor for peanut allergen ara h1 detection
Publication date: Available online 1 July 2021Source: Food ChemistryAuthor(s): Hai Jiang, Qian Guo, Cheng Zhang, Zhikang Sun, Xuan Weng (Source: Food Chemistry)
Source: Food Chemistry - July 1, 2021 Category: Food Science Source Type: research
Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Maroua Ellouze, Christophe Vial, Hamdi Attia, Mohamed Ali Ayadi (Source: Food Chemistry)
Source: Food Chemistry - July 1, 2021 Category: Food Science Source Type: research
Milling fractions composition of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) Gaertn.) buckwheat
Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Lovro Sinkovič, Doris Kokalj Sinkovič, Vladimir Meglič (Source: Food Chemistry)
Source: Food Chemistry - July 1, 2021 Category: Food Science Source Type: research
Identification of intact peptides by top-down peptidomics reveals cleavage spots in thermolabile wine proteins
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Wendell Albuquerque, Parviz Ghezellou, Binglin Li, Bernhard Spengler, Frank Will, Holger Zorn, Martin Gand (Source: Food Chemistry)
Source: Food Chemistry - June 29, 2021 Category: Food Science Source Type: research
Complexation of rice glutelin fibrils with cyanidin-3-O-glucoside at acidic condition: Thermal stability, binding mechanism and structural characterization
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Ting Li, Li Wang, Xinxia Zhang, Peibin Yu, Zhengxing Chen (Source: Food Chemistry)
Source: Food Chemistry - June 29, 2021 Category: Food Science Source Type: research
The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Jia Chen, Lingyan Zhang, Yonglin Li, Na Zhang, Yuan Gao, Xiuzhu Yu (Source: Food Chemistry)
Source: Food Chemistry - June 29, 2021 Category: Food Science Source Type: research
Preparation and characterization of k-carrageenan/konjac glucomannan/TiO2 nanocomposite film with efficient anti-fungal activity and its application in strawberry preservation
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Nuo Duan, Qian Li, Xiangyi Meng, Zhouping Wang, Shijia Wu (Source: Food Chemistry)
Source: Food Chemistry - June 29, 2021 Category: Food Science Source Type: research
Robust and recyclable magnetic nanobiocatalysts for extraction of anthocyanin from black rice
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Jianhua Yi, Manyan Qiu, Zhenbao Zhu, Xinling Dong, Eric Andrew Decker, David Julian McClements (Source: Food Chemistry)
Source: Food Chemistry - June 29, 2021 Category: Food Science Source Type: research
Theoretical study on isomerization of α-acids: A DFT calculation
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Minami Kimura, Tadashi Ito, Hirofumi Sato, Masahiro Higashi (Source: Food Chemistry)
Source: Food Chemistry - June 29, 2021 Category: Food Science Source Type: research
Epsilon-polylysine based magnetic nanospheres as an efficient and recyclable antibacterial agent for Alicyclobacillus acidoterrestris
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Hang Jia, Yaping Zhang, Qi Guo, Xuejun Zeng, Yahong Yuan, Zhouli Wang, Zhenpeng Gao, Tianli Yue (Source: Food Chemistry)
Source: Food Chemistry - June 27, 2021 Category: Food Science Source Type: research
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Chong-Chong Wang, Zhen Yang, Xiao-Na Guo, Ke-Xue Zhu (Source: Food Chemistry)
Source: Food Chemistry - June 27, 2021 Category: Food Science Source Type: research
Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffee
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Lochan Singh, Tripti Agarwal (Source: Food Chemistry)
Source: Food Chemistry - June 27, 2021 Category: Food Science Source Type: research
Formulation and evaluation of a α-linolenic acid and vitamin E succinate microemulsion with low surfactant content and free of co-surfactant for use as a nutritional supplement
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Dan Ye, Liyan Shen, Ying Sun, Di Zhang, Xiao Tan, Panpan Jing, Min Zhang, Qingping Tian (Source: Food Chemistry)
Source: Food Chemistry - June 27, 2021 Category: Food Science Source Type: research
Combination of a multiplatform metabolite profiling approach and chemometrics as a powerful strategy to identify bioactive metabolites in Lepidium meyenii (Peruvian maca)
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Fernanda V. Carvalho, Lucia Fonseca Santana, Victor Diogenes A. da Silva, Silvia L. Costa, Leonardo Zambotti-Villelae, Pio Colepicolo, Caline G. Ferraz, Paulo R. Ribeiro (Source: Food Chemistry)
Source: Food Chemistry - June 27, 2021 Category: Food Science Source Type: research
