Food Chemistry

The scientific journal Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/approach used. All papers should focus on the novelty of the research carried out.

Topics include: Chemistry relating to major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects; bioactive constituents; effects of processing; chemistry of food additives, contaminants etc.

The publisher is the Elsevier. The copyright and publishing rights of specialized products listed below are in this publishing house. This is also responsible for the content shown.

To search this web page for specific words type "Ctrl" + "F" on your keyboard (Command + "F" on a Mac). Then: type the word you are searching for in the window that pops up!

Additional research articles in the field of food chemistry, see Current Chemistry Research Articles. Magazines with similar content:

 - Food & Function.

 - Journal of Agricultural and Food Chemistry.

Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of <em>P. fermentans</em> and high antagonistic <em>S. cerevisiae</em>

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Na Li, Qian-Qian Wang, Yin-Hu Xu, Ai-Hua Li, Yong-Sheng Tao

Effect of supercritical CO₂ plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (<em>Clupea harengus membras</em>) mince

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Annelie Damerau, Tanja Kakko, Ye Tian, Saska Tuomasjukka, Mari Sandell, Anu Hopia, Baoru Yang

Corrigendum to ‘‘Bridging Fe₃O₄@Au nanoflowers and Au@Ag nanospheres with aptamer for ultrasensitive SERS detection of aflatoxin B1” [Food Chem. 324 (2020) 126832]

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Huirong He, Da-Wen Sun, Hongbin Pu, Lunjie Huang

Nitric oxide alleviates lignification and softening of water bamboo (<em>Zizania latifolia</em>) shoots during postharvest storage

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Xiaohua Qi, Zhengjie Ji, Chen Lin, Shuifeng Li, Jun Liu, Juan Kan, Man Zhang, Changhai Jin, Chunlu Qian

Reverse-phase/phenylboronic-acid-type magnetic microspheres to eliminate the matrix effects in amatoxin and phallotoxin determination via ultrahigh-performance liquid chromatography–tandem mass spectrometry

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Fei Xu, Bolin Gong, Zhixia Xu, Junjie Wang

Effects of <em>in vitro</em> oxidation on myofibrillar protein charge, aggregation, and structural characteristics

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Dong Zhang, Hongjun Li, Zefu Wang, A.M. Emara, Ying Hu, Zhifei He

Determination of fluoroquinolones in milk, honey and water samples by salting out-assisted dispersive liquid-liquid microextraction based on deep eutectic solvent combined with MECC

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Kaili Yu, Mei-E. Yue, Jie Xu, Ting-Fu Jiang

Catalytic intense pulse light inactivation of <em>Cronobacter sakazakii</em> and other pathogens in non-fat dry milk and wheat flour

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Dongjie Chen, Justin R. Wiertzema, Peng Peng, Yanling Cheng, Yunpu Wang, Juer Liu, Yiwei Ma, Wes Mosher, Myungwoo Kang, Min Min, Paul Chen, David J. Baumler, Chi Chen, Laurence Lee, Zata Vickers, Joellen Feirtag, Roger Ruan

Near-infrared reflectance spectroscopy-based fast versicolorin A detection in maize for early aflatoxin warning and safety sorting

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Shao-Yan Zheng, Ze-Shun Wei, Shuang Li, Shi-Jia Zhang, Chun-Fang Xie, Dong-Sheng Yao, Da-Ling Liu

Low risk of category misdiagnosis of rice syrup adulteration in three botanical origin honey by ATR-FTIR and general model

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Qianqian Li, Jingqi Zeng, Ling Lin, Jing Zhang, Jinyuan Zhu, Lu Yao, Shuying Wang, Zhongqing Yao, Zhisheng Wu

Detection of lard in butter using Raman spectroscopy combined with chemometrics

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Osman Taylan, Nur Cebi, Mustafa Tahsin Yilmaz, Osman Sagdic, Ahmed Atef Bakhsh

White wine processing by UHPH without SO₂. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Mª Antonia Bañuelos, Iris Loira, Buenaventura Guamis, Carlos Escott, Juan Manuel Del Fresno, Idoia Codina-Torrella, Joan Miquel Quevedo, Ramon Gervilla, Jesús María Rodríguez Chavarría, Sergi de Lamo, Raúl Ferrer-Gallego, Rocío Álvarez, Carmen González, José Antonio Suárez-Lepe, Antonio Morata

Effect of baking on the flavor stability of green tea beverages

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Yan-Qing Fu, Jie-Qiong Wang, Jian-Xin Chen, Fang Wang, Jun-Feng Yin, Liang Zeng, John Shi, Yong-Quan Xu

The influence of green tea extract as the steeping solution on nutritional and microbial characteristics of germinated wheat

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Sara Pakfetrat, Sedigheh Amiri, Mohsen Radi, Elahe Abedi, Luisa Torri

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Qincao Chen, Jiang Shi, Bing Mu, Zhen Chen, Weidong Dai, Zhi Lin

Effects of pre-harvest glyphosate use on protein composition and shikimic acid accumulation in spring wheat

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Maneka Malalgoda, Jae-Bom Ohm, Kirk A. Howatt, Andrew Green, Senay Simsek

Analysis of total phenolic compounds in tea and fruits using diazotized aminobenzenes colorimetric spots

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Sami M. Abdel Azeem, Ibrahem A. Al Mohesen, Ahmed M.H. Ibrahim

Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Chenjie Wang, Tong Chang, Shuang Dong, Dongliang Zhang, Chengye Ma, Shanfeng Chen, Hongjun Li

Effect of different processing methods on physicochemical properties, chemical compositions and <em>in vitro</em> antioxidant activities of <em>Paeonia lactiflora</em> Pall seed oils

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Rong Nie, Yiren Zhang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang

Red beet (<em>Beta vulgaris</em>) and amaranth (<em>Amaranthus</em> sp.) microgreens: Effect of storage and <em>in vitro</em> gastrointestinal digestion on the untargeted metabolomic profile

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Gabriele Rocchetti, Merve Tomas, Leilei Zhang, Gokhan Zengin, Luigi Lucini, Esra Capanoglu

Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Dong Zhang, Hongjun Li, A.M. Emara, Zefu Wang, Xiaosi Chen, Zhifei He

The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from <em>Scomberomorus Niphonius</em> under UVA irradiation

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Baoyu He, Yu Ming, Yuan Pu, Yihan Sun, Meiran Jin, Chenxu Yu, Hang Qi

¹H NMR-based metabolomics for the discrimination of celery (<em>Apium graveolens</em> L. var. dulce) from different geographical origins

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Hazel Lau, Anna Karen Carrasco Laserna, Sam Fong Yau Li

A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Mehdi Abdollahi, Ingrid Undeland

Application of response surface methodology (RSM) for the optimization of supercritical CO₂ extraction of oil from patè olive cake: Yield, content of bioactive molecules and biological effects <em>in vivo</em>

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): M. Durante, A. Ferramosca, L. Treppiccione, M. Di Giacomo, V. Zara, A. Montefusco, G. Piro, G. Mita, P. Bergamo, M.S. Lenucci

Comparison of different types of sorbents for extraction of coumarins

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Katarína Hroboňová, Eva Brokešová

Phytochemical profile of different anatomical parts of jambu (<em>Acmella oleracea</em> (L.) R.K. Jansen): A comparison between hydroponic and conventional cultivation using PCA and cluster analysis

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Luis Eduardo Silva Nascimento, Nathalia Darminia Aceval Arriola, Layzon Antonio Lemos da Silva, Larissa Gabriela Faqueti, Louis Pergaud Sandjo, Carlos Eduardo Salles de Araújo, Maique Weber Biavatti, Jorge Luiz Barcelos-Oliveira, Renata Dias de Mello Castanho Amboni

Analyses of targeted/untargeted metabolites and reactive oxygen species of pepper fruits provide insights into seed browning induced by chilling

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Jeong Gu Lee, Gibum Yi, Jeong Hee Choi, Eun Jin Lee

Ultrasensitive determination of sulfathiazole using a molecularly imprinted electrochemical sensor with CuS microflowers as an electron transfer probe and Au@COF for signal amplification

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Yufeng Sun, Huiju Gao, Longhua Xu, Geoffrey I.N. Waterhouse, Hongyan Zhang, Xuguang Qiao, Zhixiang Xu

Polyether-modified siloxane stabilized dispersion system on the physical stability and control release of double (W/O/W) emulsions

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Chao Lin, Dereje Kebebew Debeli, Liang Gan, Jianjun Deng, Liuyun Hu, Guorong Shan

The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Lydia Ong, Anita P. Pax, Adabelle Ong, Jitraporn Vongsvivut, Mark J. Tobin, Sandra E. Kentish, Sally L. Gras

A green and efficient vortex-assisted liquid-phase microextraction based on supramolecular solvent for UV–VIS determination of nitrite in processed meat and chicken products

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Nail Altunay, Adil Elik

Detection of adulteration in pure honey utilizing Ag-graphene oxide coated fiber optic SPR probes

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Vikas, Mahesh Kumar Yadav, Pradip Kumar, R.K. Verma

Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Ronan Lordan, Natalia P. Vidal, Thu Huong Pham, Alexandros Tsoupras, Raymond H. Thomas, Ioannis Zabetakis

Ultrasound-assisted extraction of ergosterol and antioxidant components from mushroom by-products and the attainment of a β-glucan rich residue

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Mónica Umaña, Valeria Eim, Carmen Garau, Carmen Rosselló, Susana Simal

Fe₃O₄@CuS-based immunochromatographic test strips and their application to label-free and dual-readout detection of <em>Escherichia coli</em> O157:H7 in food

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Meng Zhang, Tong Bu, Yongming Tian, Xinyu Sun, Qinzhi Wang, Yingnan Liu, Feier Bai, Shuang Zhao, Li Wang

Protein glycation and oxidation inhibitory activity of <em>Centella asiatica</em> phenolics (CAP) in glucose-mediated bovine serum albumin glycoxidation

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Fredrick Nwude Eze, Adesola Julius Tola

Polyphenol composition and biological activity of <em>Thymus citriodorus</em> and <em>Thymus vulgaris</em>: Comparison with endemic Iberian <em>Thymus</em> species

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Meriem Taghouti, Carlos Martins-Gomes, Luís M. Félix, Judith Schäfer, João A. Santos, Mirko Bunzel, Fernando M. Nunes, Amélia M. Silva

Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of <span class="small-caps">d</span>-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Jiaqi Su, Qing Guo, Yongjian Cai, Teng Wang, Like Mao, Yanxiang Gao, Fang Yuan, Paul Van der Meeren

Monitoring of soluble pectin content in orange juice by means of MIR and TD-NMR spectroscopy combined with machine learning

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Marilia Bizzani, Douglas William Menezes Flores, Luiz Alberto Colnago, Marcos David Ferreira

Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Karolina Tkacz, Joanna Chmielewska, Igor Piotr Turkiewicz, Paulina Nowicka, Aneta Wojdyło

Novel electrochemical method to evaluate the antioxidant capacity of infusions and beverages, based on <em>in situ</em> formation of free superoxide radicals

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Jorge Juárez-Gómez, María Teresa Ramírez-Silva, Dafne Sarahia Guzmán-Hernández, Mario Romero-Romo, Manuel Palomar-Pardavé

Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Ramy M. Khoder, Tao Yin, Ru Liu, Shanbai Xiong, Juan You, Yang Hu, Qilin Huang

Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Chuanhui Fan, Xueling Chen, Jianjun He

Multiantibiotic residues in commercial fish from Argentina. The presence of mixtures of antibiotics in edible fish, a challenge to health risk assessment

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Julieta Griboff, Juan Cruz Carrizo, Rocío Inés Bonansea, María Eugenia Valdés, Daniel Alberto Wunderlin, María Valeria Amé

Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Chengliang Li, Leticia Mora, Marta Gallego, M-Concepción Aristoy, Fidel Toldrá

The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Weijie Wu, Jie Hu, Haiyan Gao, Hangjun Chen, Xiangjun Fang, Honglei Mu, Yanchao Han, Ruiling Liu

Improved phenolic acid content and bioactivities of <em>Salvia miltiorrhiza</em> hairy roots by genetic manipulation of <em>RAS</em> and <em>CYP98A14</em>

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Rong Fu, Min Shi, Changping Deng, Yi Zhang, Xichen Zhang, Yao Wang, Guoyin Kai

Fabrication of magnetic porous organic framework for effective enrichment and assay of nitroimidazoles in chicken meat

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Qianqian Wang, Weihua Liu, Lin Hao, Chun Wang, Qiuhua Wu, Zhi Wang

Identification of secondary metabolites in <em>Averrhoa carambola</em> L. bark by high-resolution mass spectrometry and evaluation for α-glucosidase, tyrosinase, elastase, and antioxidant potential

Publication date: 1 December 2020

Source: Food Chemistry, Volume 332

Author(s): Syful Islam, Md Badrul Alam, Arif Ahmed, Seulgidaun Lee, Sang-Han Lee, Sunghwan Kim

A magnetic hydrophilic molecularly imprinted material with multiple stimuli-response properties for efficient recognition of bisphenol A in beverages

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Huihuang Xiong, Lan Guo, Xuejin Mao, Ting Tan, Hao Wan, Yiqun Wan

Fate of phospholipids during aqueous extraction processing of peanut and effect of demulsification treatments on oil-phosphorus-content

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Qiyan Zhao, Pengfei Li, Mingming Wang, Wenbin Zhang, Wei Zhao, Ruijin Yang

Phenolic profiling and evaluation of <em>in vitro</em> antioxidant, α-glucosidase and α-amylase inhibitory activities of <em>Lepisanthes fruticosa</em> (Roxb) Leenh fruit extracts

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Mirfat Ahmad Hasan Salahuddin, Amin Ismail, Nur Kartinee Kassim, Muhajir Hamid, Mohd Shukri Mat Ali

Quantitative analysis of bioactive components in walnut leaves by UHPLC-Q-Orbitrap HRMS combined with QAMS

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Chaonan Su, Caihong Li, Kang Sun, Wenjing Li, Rongxia Liu

A visual Hg²⁺ detection strategy based on distance as readout by G-quadruplex DNAzyme on microfluidic paper

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Chao Wu, Guizhen Gao, Kefeng Zhai, Lisheng Xu, Dagan Zhang

Highly reusable invertase biocatalyst: Biological fibrils functionalized by photocrosslinking

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Belén Machín, Silvina Chaves, César Ávila, Licia María Pera, Rosana Nieves Chehín, Esteban Vera Pingitore

Evaluation of an autoencoder as a feature extraction tool for near-infrared spectroscopic discriminant analysis

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Seeun Jo, Woosuk Sohng, Hyeseon Lee, Hoeil Chung

SPR enhanced DNA biosensor for sensitive detection of donkey meat adulteration

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Maryam Mansouri, Farzaneh Fathi, Roghayeh Jalili, Shahram Shoeibie, Siavoush Dastmalchi, Alireza Khataee, Mohammad-Reza Rashidi

A convenient and rapid method for detecting <span class="small-caps">d</span>-glucose in honey used smartphone

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Jie Ouyang, Shujin Pu, Xing Chen, Chengli Yang, Xuan Zhang, Dali Li

Development and validation of eight cyanogenic glucosides via ultra-high-performance liquid chromatography-tandem mass spectrometry in agri-food

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Yongheng Zhong, Tao Xu, Qi Chen, Kaimian Li, Zhenwen Zhang, Huaxin Song, Mengmeng Wang, Xiaodan Wu, Baiyi Lu

A novel ratiometric near-infrared fluorescent probe for monitoring cyanide in food samples

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Lingliang Long, Yuanyuan Han, Xiangqi Yuan, Siyu Cao, Weiguo Liu, Qian Chen, Kun Wang, Zhixiang Han

Edible coating based on beeswax-in-water Pickering emulsion stabilized by cellulose nanofibrils and carboxymethyl chitosan

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Bing Xie, Xingzhong Zhang, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu

Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Julio Cesar Zamorano-Apodaca, Celia Olivia García-Sifuentes, Elizabeth Carvajal-Millán, Belinda Vallejo-Galland, Susana María Scheuren-Acevedo, María Elena Lugo-Sánchez

Sensitive electrochemical detection of aflatoxin B1 using DNA tetrahedron-nanostructure as substrate of antibody ordered assembly and template of aniline polymerization

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Xiaohui Xiong, Wei Yuan, Yafei Li, Yichen Lu, Xiong Xiong, Yi Li, Yuanjian Liu, Lixia Lu

Functional properties and structural changes of rice proteins with anthocyanins complexation

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Ting Li, Li Wang, Zhengxing Chen, Xinxia Zhang, Ziying Zhu

Development of QuEChERS-DLLME method for determination of neonicotinoid pesticide residues in grains by liquid chromatography-tandem mass spectrometry

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Lingfei Ma, Yanfei Wang, Haipu Li, Fangyuan Peng, Bo Qiu, Zhaoguang Yang

A high-throughput platform for interpretation of metabolite profile data from pepper (<em>Capsicum</em>) fruits of 13 phenotypes associated with different fruit maturity states

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Tae Jin Kim, Hyejin Hyeon, Nam Il Park, Tae Gyu Yi, Sun-Hyung Lim, Soo-Yun Park, Sun-Hwa Ha, Jae Kwang Kim

A novel fluorescent probe for ratiometric detection of formaldehyde in real food samples, living tissues and zebrafish

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Gangqiang Yuan, Haiyuan Ding, Longpeng Peng, Liyi Zhou, Qinlu Lin

Covalent conjugation with (−)-epigallo-catechin 3-gallate and chlorogenic acid changes allergenicity and functional properties of Ara h1 from peanut

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Weiyi He, Tingting Zhang, Tanja Cirkovic Velickovic, Shuiming Li, Yansi Lyu, Linlin Wang, Jiang Yi, Zhigang Liu, Zhendan He, Xuli Wu

Environmental parameters-dependent self-assembling behaviors of α-zein in aqueous ethanol solution studied by atomic force microscopy

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Cuixia Sun, Zheqiang Xiong, Junwei Zhang, Yapeng Fang

Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Maïa Meurillon, Magaly Angénieux, Frédéric Mercier, Patrick Blinet, Laurent Chaloin, Sylvie Chevolleau, Laurent Debrauwer, Erwan Engel

Analysis of radical formation by EPR in complex starch-protein-lipid model systems and corn extrudates

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Jonas Amft, Anja Steffen-Heins, Karin Schwarz

Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Mohamed A. Farag, Nesrine Hegazi, Eric Dokhalahy, Amira R. Khattab

Simultaneous determination of sulfonamides in milk: In-situ magnetic ionic liquid dispersive liquid-liquid microextraction coupled with HPLC

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Tian Yao, Kaifeng Du

Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Chaoting Wen, Jixian Zhang, Wei Qin, Jinyan Gu, Haihui Zhang, Yuqing Duan, Haile Ma

Physicochemical and functional properties of chitosan-stabilized selenium nanoparticles under different processing treatments

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Xiaoxiao Song, Yuying Chen, Hongbo Sun, Xinnan Liu, Xiaojing Leng

Influence of high hydrostatic pressure pretreatment on properties of vacuum-freeze dried strawberry slices

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Lihui Zhang, Yu Qiao, Chao Wang, Li Liao, Defang Shi, Kejing An, Jianzhong Hu, Jun Wang, Liu Shi

Anthocyanins decrease the internalization of TiO₂ nanoparticles into 3D Caco-2 spheroids

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Junkang Wang, Jiaqi Zhang, Shuang Li, Chaobo Huang, Yixi Xie, Yi Cao

Understanding the molecular weight distribution, <em>in vitro</em> digestibility and rheological properties of the deep-fried wheat starch

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Yi Yang, Tingting Li, Yan Li, Haifeng Qian, Xiguang Qi, Hui Zhang, Li Wang

Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Xiao Chen, Ye Zou, Daoying Wang, Guoyuan Xiong, Weimin Xu

Oxidase-mimicking activity of ultrathin MnO₂ nanosheets in a colorimetric assay of chlorothalonil in food samples

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Enze Sheng, Yuxiao Lu, Yuting Tan, Yue Xiao, Zhenxi Li, Zhihui Dai

Identification of rhein as the metabolite responsible for toxicity of rhubarb anthraquinones

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Ying Cheng, Huiqin Zhang, Lejing Qu, Ying He, Michael N. Routledge, Yun Yun Gong, Boling Qiao

Mercury concentrations in reared Atlantic bluefin tuna and risk assessment for the consumers: To eat or not to eat?

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Niki Milatou, Manos Dassenakis, Persefoni Megalofonou

Naringenin-lactoferrin binding: Impact on naringenin bitterness and thermodynamic characterization of the complex

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Natália M. Nunes, Yara L. Coelho, José Severiche Castro, Márcia Cristina Teixeira Ribeiro Vidigal, Tiago Antônio Oliveira Mendes, Luis Henrique M. da Silva, Ana Clarissa S. Pires

Differentiating, evaluating, and classifying three quinoa ecotypes by washing, cooking and germination treatments, using ¹H NMR-based metabolomic approach

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Liliana Lalaleo, Diego Hidalgo, Miguel Valle, William Calero-Cáceres, Rosa M. Lamuela-Raventós, Elvia Becerra-Martínez

Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu

Isolation of individual isoflavone species from soybean by solvent extraction followed by the combination of macroporous resin and aluminium oxide separation

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Chen Hsu, Shang-Ta Wang, Bo-Yuan Wu, Yu-Ting Hung, Nan-Wei Su

Ripe and unripe inajá (<em>Maximilia maripa</em>) fruit: A new high source of added value bioactive compounds

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Rafaela Cristina Turola Barbi, Polyanna Silveira Hornung, Suelen Ávila, Fillemon Edillyn da Silva Bambirra Alves, Trust Beta, Rosemary Hoffmann Ribani

Liquid chromatography–mass spectrometry-based metabolomics analysis of flavonoids and anthraquinones in <em>Fagopyrum tataricum</em> L. Gaertn. (tartary buckwheat) seeds to trace morphological variations

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Wei Yang, Yong Su, Gangqiang Dong, Guangtao Qian, Yuhua Shi, Yaolei Mi, Yiming Zhang, Jianping Xue, Wei Du, Taoxiong Shi, Shilin Chen, Yi Zhang, Qingfu Chen, Wei Sun

Structural feature and self-assembly properties of type II collagens from the cartilages of skate and sturgeon

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Lulu Zhu, Jiawei Li, Yanchao Wang, Xiao Sun, Bafang Li, Supanooch Poungchawanwong, Hu Hou

Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Yingxia He, Zhipeng Liu, Michael Qian, Xiaowei Yu, Yan Xu, Shuang Chen

Process improvement to prevent the formation of biogenic amines during soy sauce brewing

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Jia Li, Kan Jiang, Haizhi Huang, Huan Cheng, Xingqian Ye, Zijian Zhi

Fast spark discharge-laser-induced breakdown spectroscopy method for rice botanic origin determination

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Michael Pérez-Rodríguez, Pamela Maia Dirchwolf, Tiago Varão Silva, Alan Lima Vieira, José Anchieta Gomes Neto, Roberto Gerardo Pellerano, Edilene Cristina Ferreira

Stability of stevioside in food processing conditions: unexpected recombination of stevioside hydrolysis products in ESI source

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Rafał Typek, Andrzej L. Dawidowicz, Marek Stankevič

Effect of roasting conditions on the formation and kinetics of furan in various nuts

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Chung-Yong Cha, Kwang-Geun Lee

Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from <em>Clitoria ternatea</em> L. (butterfly pea) blue petals

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Graziela Bragueto Escher, Mingchun Wen, Liang Zhang, Neiva Deliberali Rosso, Daniel Granato

A visualization and quantification method to evaluate the water-absorbing characteristics of rice

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Zhanqiang Hu, Hua Yang, Mamoun Chaima, Changyun Fang, Lin Lu, Xianqiao Hu, Bai Du, Zhiwei Zhu, Jianying Huang

Occurrence of melatonin and indolic compounds derived from <em><span class="small-caps">l</span></em>-tryptophan yeast metabolism in fermented wort and commercial beers

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Edwin Fernández-Cruz, Fernando Carrasco-Galán, Ana B. Cerezo-López, Eva Valero, M. Ángeles Morcillo-Parra, Gemma Beltran, María-Jesús Torija, Ana M. Troncoso, M. Carmen García-Parrilla

Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an <em>in vitro</em> gastrointestinal digestion model

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Jia Xiong, Yu Hsuan Chan, Thirumurugan Rathinasabapathy, Mary H. Grace, Slavko Komarnytsky, Mary Ann Lila

Preparation and FTIR, Raman and SEM characterizations of konjac glucomannan-KCl electrogels

Publication date: 30 November 2020

Source: Food Chemistry, Volume 331

Author(s): Li-Xia Wang, Anng-Ruei Lee, Yi Yuan, Xiu-Mei Wang, Ting-Jang Lu

Category: Current Chemistry Research

Last update: 28.03.2018.

Perma link: https://www.internetchemistry.com/rss/food-chemistry.php