Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Francisco J. HIDALGO, Cristina M. LAVADO-TENA, Rosario ZAMORA (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Degradation of parathion methyl in bovine milk by high-intensity ultrasound: degradation kinetics, products and their corresponding toxicity
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Shaofeng Yuan, Changjian Li, Yichi Zhang, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Plasmonic Nanoparticles on Metal-Organic Framework:A Versatile SERS Platform for Adsorptive Detection of New Coccine and Orange II Dyes in Food
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Leilei Wu, Hongbin Pu, Lunjie Huang, Da-Wen Sun (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Arabinoxylan content and grain tissue distribution are good predictors of the dietary fibre content and their nutritional properties in wheat products
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Cécile Barron, Christine Bar-L'Helgouac'h, Martine Champ, Luc Saulnier (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Fermentation in fine cocoa type Scavina: change in standard quality as the effect of use of starters yeast in fermentation
Publication date: Available online 21 May 2020Source: Food ChemistryAuthor(s): Denise Sande Santos, Rachel Passos Rezende, Thalis Ferreira dos Santos, Eric de Lima Silva Marques, Adriana Cristina Reis Ferreira, Adriana Barros de Cerqueira e Silva, Carla Cristina Romano, Damião Wellington da Cruz Santos, João Carlos Teixeira Dias, João Dias Tavares Bisneto (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Red color-related proteins from the shell of red swamp crayfish (Procambarus clarkii): Isolation, identification and bioinformatic analysis
Publication date: 15 October 2020Source: Food Chemistry, Volume 327Author(s): Chuang Pan, Xiaoling Liang, Shengjun Chen, Feiyan Tao, Xianqing Yang, Jianwei Cen (Source: Food Chemistry)
Source: Food Chemistry - May 21, 2020 Category: Food Science Source Type: research

Speciation analysis of arsenic in edible mushrooms by high-performance liquid chromatography hyphenated to inductively coupled plasma mass spectrometry
Publication date: Available online 19 May 2020Source: Food ChemistryAuthor(s): Haimin Zou, Chen Zhou, Yongxin Li, Xiaosong Yang, Jun Wen, Shaojie Song, Changxiong Li, Chengjun Sun (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Bioactive platycodins from Platycodonis Radix: phytochemistry, pharmacological activities, toxicology and pharmacokinetics
Publication date: Available online 19 May 2020Source: Food ChemistryAuthor(s): Le-Le Zhang, Mu-Yang Huang, Yong Yang, Ming-Qing Huang, Jia-Jie Shi, Liang Zou, Jin-Jian Lu (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Changes in protein structural characteristics upon processing of gluten-free millet pasta
Publication date: Available online 19 May 2020Source: Food ChemistryAuthor(s): Catrin Tyl, Alessandra Marti, Baraem P. Ismail (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

The Analysis of the Effects of High Hydrostatic Pressure (HHP) on Amylose Molecular Conformation at Atomic Level based on Molecular Dynamics Simulation
Publication date: Available online 19 May 2020Source: Food ChemistryAuthor(s): Chen Zhi-guang, Zhang Hong-hui, Wade Keipper, Pu Hua-yin, Yang Qi, Fang Chen-lu, Shu Guo-wei, Huang Jun-rong (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Glucose oxidase-induced colorimetric immunoassay for qualitative detection of danofloxacin based on iron (Ⅱ) chelation reaction with phenanthroline
Publication date: Available online 19 May 2020Source: Food ChemistryAuthor(s): Bolong Fang, Shaolan Xu, Zhen Huang, Suhua Wang, Wenyao Chen, Meifang Yuan, Song Hu, Juan Peng, Weihua Lai (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Selective in Vitro and in Silico Enzymes Inhibitory Activities of Phenolic Acids and Flavonoids of Food Plants: Relations with Oxidative Stress
Publication date: Available online 19 May 2020Source: Food ChemistryAuthor(s): Ismail Yener, Safak Ozhan Kocakaya, Abdulselam Ertas, Bahadır Erhan, Erhan Kaplaner, Elif Varhan Oral, Tugba Yilmaz-Ozden, Mustafa Abdullah Yilmaz, Mehmet Ozturk, Ufuk Kolak (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment
Publication date: Available online 19 May 2020Source: Food ChemistryAuthor(s): Yue Chen, Yifu Zhang, Lan Jiang, Guiyun Chen, Jiaojiao Yu, Shuhong Li, Ye Chen (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Mechanism of the effect of 2, 2′-azobis (2-amidinopropane) dihydrochloride simulated lipid oxidation on the IgG/IgE binding ability of ovalbumin
Publication date: Available online 19 May 2020Source: Food ChemistryAuthor(s): Jing-jing Zhang, Zong-cai Tu, Hui Wang, Yue-ming Hu, Peng-cheng Du, Yi-peng Yang (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

The novel peptides ICRD and LCGEC screened from tuna roe show antioxidative activity via Keap1/Nrf2-ARE pathway regulation and gut microbiota modulation
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Jiaojiao Han, Zhongbai Huang, Shasha Tang, Chenyang Lu, Haitao Wan, Jun Zhou, Ye Li, Tinghong Ming, Zaijie Jim Wang, Xiurong Su (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Identification of 9,10-anthraquinone contamination during black and green tea processing in Indonesia
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Tuty Anggraini, Neswati, Ririn Fatma Nanda, Daimon Syukri (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Elevated CO2 improves glucosinolate metabolism and stimulates anticancer and anti-inflammatory properties of broccoli sprouts
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Mohammed Almuhayawi, Hamada AbdElgawad, Soad Al Jaouni, Samy Selim, Abdelrahim H.A. Hassan, Galal Khamis (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Qualitative and quantitative analysis based on digital images to determine the adulteration of ketchup samples with Sudan I dye
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Cynthia Giselle Reile, María Susana Rodríguez, David Douglas de Sousa Fernandes, Adriano de Araújo Gomes, Paulo Henrique Gonçalves Dias Diniz, Carolina Vanesa DI Anibal (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Voltammetric determination and electrochemical behavior of vanillin based on 1H-1,2,4-triazole-3-thiol polymer film modified gold electrode
Publication date: Available online 20 May 2020Source: Food ChemistryAuthor(s): Tuğba Tabanlıgil Calam (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Chemical features and antioxidant profile by Schizophyllum commune produced on different agroindustrial wastes and byproducts of biodiesel production
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Vanessa Basso, Claudiane Schiavenin, Simone Mendonça, Félix Gonçalves de Siqueira, Mirian Salvador, Marli Camassola (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Interactions in saccharide / cation / water systems: insights from density functional theory
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): J. Teychené, H. Roux-de Balmann, L. Maron, S. Galier (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

A reconsidered approach providing kinetic parameters and rate constants to analyze the oxidative stability of bulk lipid systems
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Reza Farhoosh (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Lijie Zhu, Qingying Xu, Xiuying Liu, Yangyang Xu, Lina Yang, Shengnan Wang, Jun Li, Yutang He, He Liu (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Cysteamine triggered “turn-on” fluorescence sensor for total detection of fumonisin B1, B2 and B3
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Liang Zhang, Yu Sun, Xiongyan Liang, Yuying Yang, Xianmei Meng, Qi Zhang, Peiwu Li, Yu Zhou (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Experimental techniques for the extraction of taro mucilage with enhanced emulsifier properties using chemical characterization
Publication date: Available online 19 May 2020Source: Food ChemistryAuthor(s): Luan Alberto Andrade, Daniele Aparecida de Oliveira Silva, Cleiton Antonio Nunes, Joelma Pereira (Source: Food Chemistry)
Source: Food Chemistry - May 20, 2020 Category: Food Science Source Type: research

Schiff base – Zn2+ ion combo as ‘pick and degrade’ probe for selected organophosphorus chemical weapon mimics and flame retardant analog: Detoxification of fruits and vegetables in aqueous media
Publication date: Available online 17 May 2020Source: Food ChemistryAuthor(s): Jaswant Singh, Sahil Thakur, Raghubir Singh, Varinder Kaur (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper (Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention
Publication date: Available online 17 May 2020Source: Food ChemistryAuthor(s): Wanying Ge, Yingbo Zhao, Ximan Kong, Huajun Sun, Manli Luo, Miaomiao Yao, Baodong Wei, Shujian Ji (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Hepatoprotective effects of Di Wu Yang Gan: a medicinal food against CCl4-induced hepatotoxicity in vivo and in vitro
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Weidong Xu, Mingzhong Xiao, Jiayao Li, Yu Chen, Quancai Sun, Hanmin Li, Wencai Sun (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Effects of feed crops and boiling on chicken egg yolk and white determined by a metabolome analysis
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Tatsuki Ogura, Masataka Wakayama, Yujin Ashino, Rie Kadowaki, Miyu Sato, Tomoyoshi Soga, Masaru Tomita (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Thermal degradation of bisphenol A and bisphenol S in water and fish (cod and basa) fillets
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Lei Tian, Cindy Gates Goodyer, Jingyun Zheng, Stéphane Bayen (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Antifungal activity of Brazilian red propolis extract and isolation of bioactive fractions by thin-layer chromatography-bioautography
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Auriane Dudoit, Christian Mertz, Marc Chillet, Nicolas Cardinault, Pierre Brat (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Dan LIU, Yiman QI, Ning ZHAO, Youfang CAO, Junnan XU, Mingtao FAN (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Furan fatty acids in enriched ω-3 fish oil: Oxidation kinetics with and without added monomethyl furan fatty acid as potential natural antioxidant
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Monise Helen Masuchi Buscato, Franziska Müller, Walter Vetter, Jochen Weiss, Hanna Salminen (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Shilin Zhao, Lichao He, Min Zhang, Xiaojie Liu, Guofeng Jin (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Highly selective detection of methanol in aqueous and ethanol medium based on hybrid ZnS:Mn2+quantum dots/ N-methylpolypyrrole as a fluorescence switchable sensor
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Fatemeh Abbasi, Naader Alizadeh (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Optimization of acorn (Quercus suber L.) muffin formulations: Effect of using hydrocolloids by a mixture design approach
Publication date: Available online 16 May 2020Source: Food ChemistryAuthor(s): Manel Masmoudi, Souhail Besbes, Mohamed Ali Bouaziz, Marwa Khlifi, Dalanda Yahyaoui, Hamadi Attia (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Characterization of honey of stingless bees from the Brazilian semi-arid region
Publication date: Available online 16 May 2020Source: Food ChemistryAuthor(s): Rosane da S. Sant'ana, Carlos Alfredo L. de Carvalho, Melissa OdaSouza, Bruno de A. Souza, Fabio de S. Dias (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

New insights into the alleviating role of Melaleuca alternifolia oil on metabolites pathway disorder of grapes caused by Aspergillus niger, verified by corresponding key genes expression
Publication date: Available online 16 May 2020Source: Food ChemistryAuthor(s): Qingjun Kong, Peipei An, Zhe Xu, Runguang Zhang, Jianrui Qi, Xueyan Ren (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)
Publication date: Available online 16 May 2020Source: Food ChemistryAuthor(s): Dan Yan, Jinrui Shi, Xiaolin Ren, Yongsheng Tao, Fengwang Ma, Rui Li, Xiaoran Liu, Cuihua Liu (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed
Publication date: Available online 16 May 2020Source: Food ChemistryAuthor(s): Mehdi Abdollahi, Ellen Olofsson, Jingnan Zhang, Marie Alminger, Ingrid Undeland (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Selected edible medicinal mushrooms from Pleurotus genus as an answer for human civilization diseases
Publication date: Available online 16 May 2020Source: Food ChemistryAuthor(s): Agata Krakowska, Piotr Zięba, Anna Włodarczyk, Katarzyna Kała, Katarzyna Sułkowska-Ziaja, Emilia Bernaś, Agnieszka Sękara, Beata Ostachowicz, Bożena Muszyńska (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

The formation process of green substances in Chrysanthemum morifolium tea
Publication date: 1 October 2020Source: Food Chemistry, Volume 326Author(s): Yuxiao Wang, Jingming Li, Zhenzhen Xu, Mo Li, Kunli Wang, Sicheng Pang, Yuanying Ni (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Fluorescence paper-based sensor for visual detection of carbamate pesticides in food based on CdTe quantum dot and nano ZnTPyP
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Hengye Chen, Ou Hu, Yao Fan, Lu Xu, Lei Zhang, Wei Lan, Ying Hu, Xingrui Xie, Lixia Ma, Yuanbin She, Haiyan Fu (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Chemical characterization, antioxidant capacity, and anti-hyperglycemic effect of Stenocereus stellatus fruits from the arid Mixteca Baja region of Mexico
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Cervantes-Arista Clara, Roman-Guerrero Angélica, Oidor-Chan Víctor Hugo, Díaz de León–Sánchez Fernando, Álvarez-Ramírez Erika Lorena, Pelayo-Zaldívar Clara, Sierra-Palacios Edgar del Carmen, Mendoza-Espinoza José Alberto (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Purification and identification of novel antioxidant peptides from watermelon seed protein hydrolysates and their cytoprotective effects on H2O2-induced oxidative stress
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Chaoting Wen, Jixian Zhang, Yuqin Feng, Yuqing Duan, Haile Ma, Haihui Zhang (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

The Presence of Iron Oxide Nanoparticles in the food pigment E172
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Linn Voss, I-Lun Hsiao, Maximilian Ebisch, Janja Vidmar, Nadine Dreiack, Linda Böhmert, Valerie Stock, Albert Braeuning, Katrin Loeschner, Peter Laux, Andreas F. Thünemann, Alfonso Lampen, Holger Sieg (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Semi-quantitative evaluation of seafood spoilage using filter-paper strips loaded with an aggregation-induced emission luminogen
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Yonghua Jiang, Zhaowei Zhong, Weixin Ou, Haoming Shi, Parvej Alam, Ben Zhong Tang, Jianguang Qin, Youhong Tang (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Prediction, evaluation, confirmation, and elimination of matrix effects for lateral flow test strip based rapid and on-site detection of aflatoxin B1 in tea soups
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Wei Chen, Fen Cai, Qian Wu, Yuhan Wu, Bangben Yao, Jianguo Xu (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Metabolomic profiling of beers: combining 1H-NMR spectroscopy and chemometric approaches to discriminate craft and industrial products
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Alessandro Palmioli, Diego Alberici, Carlotta Ciaramelli, Cristina Airoldi (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds
Publication date: Available online 15 May 2020Source: Food ChemistryAuthor(s): Hui Shen, J. Stephen Elmore, Mouming Zhao, Weizheng Sun (Source: Food Chemistry)
Source: Food Chemistry - May 17, 2020 Category: Food Science Source Type: research