Molecular mechanism of protein dynamic change for Hengshan goat meat during freezing storage based on high-throughput proteomics
Publication date: Available online 9 March 2021Source: Food Research InternationalAuthor(s): Wei Jia, Rong Zhang, Li Liu, Zhenbao Zhu, Mudan Xu, Lin Shi (Source: Food Research International)
Source: Food Research International - March 9, 2021 Category: Food Science Source Type: research
Do consumers understand health claims on extra-virgin olive oil?
Publication date: Available online 7 March 2021Source: Food Research InternationalAuthor(s): Alessia Lombardi, Domenico Carlucci, Carla Cavallo, Bernardo De Gennaro, Teresa Del Giudice, Giacomo Giannoccaro, Antonio Paparella, Luigi Roselli, Riccardo Vecchio, Giovanni Cicia (Source: Food Research International)
Source: Food Research International - March 8, 2021 Category: Food Science Source Type: research
Characterization of phytochemical components and identification of main antioxidants in Crateva unilocalaris Buch. shoots by UHPLC-Q-Orbitrap-MS2 analysis
Publication date: Available online 7 March 2021Source: Food Research InternationalAuthor(s): Qian Ma, Shengbao Cai, Xiaojing Liu, Jiyuan Shi, Junjie Yi (Source: Food Research International)
Source: Food Research International - March 8, 2021 Category: Food Science Source Type: research
Mycobiome analysis for distinguishing the geographical origins of sesame seeds
Publication date: Available online 8 March 2021Source: Food Research InternationalAuthor(s): Yoon Shik Chun, Seok-Young Kim, Minjoo Kim, Jae Yun Lim, Byeung Kon Shin, Young-Suk Kim, Doyup Lee, Jeong-Ah Seo, Hyung-Kyoon Choi (Source: Food Research International)
Source: Food Research International - March 8, 2021 Category: Food Science Source Type: research
The recovery, catabolism and potential bioactivity of polyphenols from carrot subjected to in vitro simulated digestion and colonic fermentation
Publication date: Available online 5 March 2021Source: Food Research InternationalAuthor(s): Ruihong Dong, Shuai Liu, Jianhua Xie, Yi Chen, Yuting Zheng, Xingjie Zhang, En Zhao, Zipei Wang, Hongyan Xu, Qiang Yu (Source: Food Research International)
Source: Food Research International - March 7, 2021 Category: Food Science Source Type: research
Mechanism of action, sources, and application of peroxidases
Publication date: Available online 5 March 2021Source: Food Research InternationalAuthor(s): Francine Kerstner de Oliveira, Lucielen Oliveira Santos, Jaqueline Garda Buffon (Source: Food Research International)
Source: Food Research International - March 7, 2021 Category: Food Science Source Type: research
Quality, composition and health-protective properties of citrus honey: A review
Publication date: Available online 5 March 2021Source: Food Research InternationalAuthor(s): Siluana Katia Tischer Seraglio, Mayara Schulz, Patricia Brugnerotto, Bibiana Silva, Luciano Valdemiro Gonzaga, Roseane Fett, Ana Carolina Oliveira Costa (Source: Food Research International)
Source: Food Research International - March 7, 2021 Category: Food Science Source Type: research
Understanding the molecular interactions between a yeast protein extract and phenolic compounds
Publication date: Available online 5 March 2021Source: Food Research InternationalAuthor(s): Telmo Francisco, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Filipe Centeno, Maria de Fátima Teixeira, Victor de Freitas (Source: Food Research International)
Source: Food Research International - March 7, 2021 Category: Food Science Source Type: research
Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1
Publication date: Available online 5 March 2021Source: Food Research InternationalAuthor(s): Yu Xiao, Xing Wu, Xinshuo Yao, Yulian Chen, Chi-Tang Ho, Cheng He, Zongjun Li, Yuanliang Wang (Source: Food Research International)
Source: Food Research International - March 7, 2021 Category: Food Science Source Type: research
Pilot-plant scale extraction of phenolic compounds from grape canes: Comprehensive characterization by LC-ESI-LTQ-Orbitrap-MS
Publication date: Available online 6 March 2021Source: Food Research InternationalAuthor(s): Danilo Escobar-Avello, Claudia Mardones, Vania Saéz, Sebastián Riquelme, Dietrich von Baer, Rosa M. Lamuela-Raventós, Anna Vallverdú-Queralt (Source: Food Research International)
Source: Food Research International - March 7, 2021 Category: Food Science Source Type: research
Editorial Special Edition Cocotea 2019 Fifth International Conference on Coffee, Cocoa and Tea
Publication date: Available online 18 February 2021Source: Food Research InternationalAuthor(s): Nikolai Kuhnert, Matthias S. Ullrich (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research
Corrigendum to “Histamine forming behaviour of bacterial isolates from aged cheese” [Food Res. Int. 128 (2020) 108719]
Publication date: Available online 19 February 2021Source: Food Research InternationalAuthor(s): C.O. de A. Møller, E.F. Ücok, F.P. Rattray (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research
Using USAXS to predict the under-tempered chocolate microstructure
Publication date: Available online 23 February 2021Source: Food Research InternationalAuthor(s): Fernanda Peyronel, David A. Pink (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research
Caffeic acid prevents non-alcoholic fatty liver disease induced by a high-fat diet through gut microbiota modulation in mice
Publication date: Available online 25 February 2021Source: Food Research InternationalAuthor(s): Hong-Na Mu, Qi Zhou, Rui-Yue Yang, Wei-Qing Tang, Hong-Xia Li, Si-Ming Wang, Jian Li, Wen-Xiang Chen, Jun Dong (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research
Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage
Publication date: Available online 25 February 2021Source: Food Research InternationalAuthor(s): Ihuoma E. Chibuzor-Onyema, Obinna T. Ezeokoli, Michael Sulyok, Iviwe Notununu, Awanwee Petchkongkaew, Christopher T. Elliott, Rasheed A. Adeleke, Rudolf Krska, Chibundu N. Ezekiel (Source: Food Research International)
Source: Food Research International - March 5, 2021 Category: Food Science Source Type: research
