Optimization of allyl isothiocyanate sanitizing concentration for inactivation of Salmonella Typhimurium on lettuce based on its phenotypic and metabolome changes
Publication date: Available online 22 June 2021Source: Food ChemistryAuthor(s): Hyun Jong Song, Kang-Mo Ku (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Digestibility and Gastrointestinal Fate of Meat versus Plant-Based Meat Analogs: An in Vitro Comparison
Publication date: Available online 22 June 2021Source: Food ChemistryAuthor(s): Hualu Zhou, Yuying Hu, Yunbing Tan, Zhiyun Zhang, David Julian McClements (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
From bench to worktop: rapid evaluation of nutritional parameters in liquid foodstuffs by IR spectroscopy
Publication date: Available online 22 June 2021Source: Food ChemistryAuthor(s): David Perez-Guaita, Zack Richardson, Amrut Rajendara, Hugh J. Byrne, Bayden Wood (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Daily and within-feed variation of macro- and trace-element concentrations in human milk and implications for sampling
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Sabrina H. Bilston-John, Ardra Narayanan, Ching Tat Lai, Alethea Rea, John Joseph, Donna T. Geddes (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Characterization of chondroitin sulfates isolated from large hybrid sturgeon cartilage and their gastroprotective activity against ethanol-induced gastric ulcers
Publication date: Available online 20 June 2021Source: Food ChemistryAuthor(s): Kangyu Wang, Fan Bai, Xiaodong Zhou, Jinlin Wang, Yujin Li, He Xu, Ruichang Gao, Haohao Wu, Kang Liu, Yuanhui Zhao (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions
Publication date: Available online 20 June 2021Source: Food ChemistryAuthor(s): Qing-Qing Cao, Fang Wang, Jie-Qiong Wang, Jian-Xin Chen, Jun-Feng Yin, Lijun Li, Fan-Ke Meng, Yong Cheng, Yong-Quan Xu (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Study on the structure-activity relationship of watermelon seed antioxidant peptides by using molecular simulations
Publication date: Available online 21 June 2021Source: Food ChemistryAuthor(s): Chaoting Wen, Jixian Zhang, Haihui Zhang, Yuqing Duan, Haile Ma (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies
Publication date: Available online 21 June 2021Source: Food ChemistryAuthor(s): Fei He, Jiawen Duan, Jiwen Zhao, Hehe Li, Jinyuan Sun, Mingquan Huang, Baoguo Sun (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Doehlert design in the optimization of procedures aiming food analysis – A review
Publication date: Available online 21 June 2021Source: Food ChemistryAuthor(s): Uillian Mozart Ferreira Mata Cerqueira, Marcos Almeida Bezerra, Sérgio Luís Costa Ferreira, Rodrigo de Jesus Araújo, Bruno Novaes da Silva, Cleber Galvão Novaes (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh
Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Yu Gao, Jonatan U. Fangel, William G.T. Willats, Melané A. Vivier, John P. Moore (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Fish muscle processing into seafood products reduces β-parvalbumin allergenicity
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Raquel Pérez-Tavarez, Helena M. Moreno, Javier Borderias, David Loli-Ausejo, María Pedrosa, José Luis Hurtado, Rosa Rodriguez-Pérez, María Gasset (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Corrigendum to “Use of kinetic data to model potential antioxidant activity: Radical scavenging capacity of Australian Eucalyptus honeys” [Food Chem. 342 (2021) 128332]
Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Soheila Beiranvand, Ashley Williams, Symsia Long, Peter R. Brooks, Fraser D. Russell (Source: Food Chemistry)
Source: Food Chemistry - June 22, 2021 Category: Food Science Source Type: research
Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk
Publication date: Available online 19 June 2021Source: Food ChemistryAuthor(s): Bolin Mou, Liu Yuanyuan, Wenqing Yang, Shuang Song, Cai Shen, Oi-Ming Lai, Chin-Ping Tan, Ling-Zhi Cheong (Source: Food Chemistry)
Source: Food Chemistry - June 20, 2021 Category: Food Science Source Type: research
Biosynthesis of benzyl cinnamate using an efficient immobilized lipase entrapped in nano-molecular cages
Publication date: Available online 19 June 2021Source: Food ChemistryAuthor(s): Yi-Ping Cao, Gao-Ying Zhi, Li Han, Queting Chen, Dong-Hao Zhang (Source: Food Chemistry)
Source: Food Chemistry - June 20, 2021 Category: Food Science Source Type: research
Studies on the interactions of theaflavin-3,3’-digallate with bovine serum albumin: multi- spectroscopic analysis and molecular docking
Publication date: Available online 19 June 2021Source: Food ChemistryAuthor(s): Xia Yu, Xinghong Cai, Shuang Li, Liyong Luo, Jie Wang, Min Wang, Liang Zeng (Source: Food Chemistry)
Source: Food Chemistry - June 20, 2021 Category: Food Science Source Type: research
