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.

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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.

Stabilization of Pickering emulsions via synergistic interfacial interactions between cellulose nanofibrils and nanocrystals

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Ying Han, Rui Chen, Zihao Ma, Qingyu Wang, Xing Wang, Yao Li, Guangwei Sun

Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Ítala M.G. Marx, Susana Casal, Nuno Rodrigues, Rebeca Cruz, Ana C.A. Veloso, José A. Pereira, António M. Peres

Development of a GC–MS/MS method coupled with HS-SPME-Arrow for studying formation of furan and 10 derivatives in model systems and commercial foods

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Yi-Hsuan Huang, Tsai-Hua Kao, Bing-Huei Chen

Modulation of oxidative stress and gut microbiota by selenium-containing peptides from <em>Cardamine enshiensis</em> and structural-based characterization

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Xing Zhang, Lei Jia, Hui He, Hongqing Yin, Jiajia Ming, Tao Hou, Jiqian Xiang

Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Ge Han, Jianhang Xu, Qian Chen, Xiufang Xia, Haotian Liu, Baohua Kong

Assessment of the antioxidant activities of representative optical and geometric isomers of astaxanthin against singlet oxygen in solution by a spectroscopic approach

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Xinxin Zheng, Qing Huang

The secoiridoid profile of virgin olive oil conditions phenolic metabolism

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): A. Castillo-Luna, C.A. Ledesma-Escobar, R. Gómez-Díaz, F. Priego-Capote

Novel alimentary pasta made of chickpeas has an important allergenic content that is altered by boiling in a different manner than chickpea seeds

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Rafael Valdelvira, Guadalupe Garcia-Medina, Jesus F. Crespo, Beatriz Cabanillas

Volatile profiles of commercial vetch prepared via different processing methods

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Samuel Riley, Aneesh Lale, Vy Nguyen, Hangwei Xi, Kerry Wilkinson, Iain R. Searle, Ian Fisk

Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Zhaojun Zheng, Jiaxin Li, Yin Chen, Hong Sun, Yuanfa Liu

Integration of physicochemical, molecular dynamics, and <em>in vitro</em> evaluation of electrosprayed γ-oryzanol-loaded gliadin nanoparticles

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Niloufar Sharif, Mohammad-Taghi Golmakani, Mohammad Mahdi Hajjari

Nutritional biology of chestnuts: A perspective review

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Rui Li, Anand Kumar Sharma, Junchao Zhu, Bo Zheng, Gengsheng Xiao, Ling Chen

Binding mechanism and antioxidant activity of piperine to hemoglobin

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Xia Hu, Di Wu, Lan Tang, Jing Zhang, Zhen Zeng, Fang Geng, Hui Li

Encapsulation of <em>Lactobacillus acidophilus</em> in solid lipid microparticles via cryomilling

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Mehran Kazemi, Fakhri Shahidi, Mohammad Javad Varidi, Sahar Roshanak

Enzymatic modification of oat globulin enables covalent interaction with procyanidin B2

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Bei Korpela, Leena Pitkänen, Marina Heinonen

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning

A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Rui Liu, Keyue Li, Guoyue Wu, Man Qin, Hai Yu, Mangang Wu, Qingfeng Ge, Shenglong Wu, Wenbin Bao, Wangang Zhang

Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on <em>in vitro</em> starch hydrolysis and flour properties

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Abhilasha Abhilasha, Lovedeep Kaur, John Monro, Allan Hardacre, Jaspreet Singh

Enhanced extraction of bioactive natural products using ultrasound-assisted aqueous two-phase system: Application to flavonoids extraction from jujube peels

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Jinpeng Zhu, Xiaohong Kou, Caie Wu, Gongjian Fan, Tingting Li, Jinfeng Dou, Dongbei Shen

Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Shuhan Feng, Jinfeng Bi, Jianyong Yi, Xuan Li, Jiangkuo Li, Youchuan Ma

Sodium caseinate decorating on shellac nanoparticles as a stabilizer for the encapsulation of quercetin

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Hui Zhang, Xinyu Sun, Jiao Wang, Mengna Dong, Lihua Li, Feier Bai, Ke Xu, Li Wang

Effect of pearling on composition, microstructure, water migration and cooking quality of highland barley (<em>Hordeum vulgare</em> var. <em>Coeleste Linnaeus</em>)

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Meng-jia Li, Lei Shan, Li-Tao Tong, Bei Fan, Li-ya Liu, Ruo-qi Sun, Ya-Tao Huang, Feng-zhong Wang, Li-li Wang

Improving the monitoring of multi-class pesticides in baby foods using QuEChERS-UHPLC-Q-TOF with automated identification based on MS/MS similarity algorithms

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Yassine Makni, Thierno Diallo, Thierry Guérin, Julien Parinet

Portable and on-site electrochemical sensor based on surface molecularly imprinted magnetic covalent organic framework for the rapid detection of tetracycline in food

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Yukun Yang, Zhuo Shi, Xiaomin Wang, Baoqing Bai, Shu Qin, Jindong Li, Xu Jing, Yu Tian, Guozhen Fang

Green extraction approach based on μSPEed® followed by HPLC-MS/MS for the determination of atropine and scopolamine in tea and herbal tea infusions

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Lorena González-Gómez, Jorge A.M. Pereira, Sonia Morante-Zarcero, José S. Câmara, Isabel Sierra

Mild acid hydrolysis on Fucan sulfate from <em>Stichopus herrmanni</em>: Structures, depolymerization mechanism and anticoagulant activity

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Xiaomei Li, Huifang Sun, Zimo Ning, Wenjiao Yang, Ying Cai, Ronghua Yin, Jinhua Zhao

Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Zixuan Gu, Zhao Jin, Paul Schwarz, Jiajia Rao, Bingcan Chen

Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Hao Lin, Edisson Tello, Christopher T. Simons, Devin G. Peterson

Development of a new food composition table: An updated tool for estimating nutrient intake in Bangladeshi population

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Nazma Shaheen, Avonti Basak Tukun, Abu Torab MA Rahim, Md. Mohiduzzaman, Saiful Islam, Barbara Stadlmayr, Lalita Bhattacharjee, Thingnganing Longvah

A novel insight into green food preservation: Design of equilibrium modified atmosphere packaging (EMAP) based on gas barrier (GB) - gas conductor (GC) blending materials

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Siqian Li, Hao Dong, Xingfen Yang, Qi He

Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Zi-Jun Wang, Jing-Jing Xu, Fu-Yun Ji, Shui-Zhong Luo, Xing-Jiang Li, Dong-Dong Mu, Shao-Tong Jiang, Zhi Zheng

Prediction of oil content in single maize kernel based on hyperspectral imaging and attention convolution neural network

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Liu Zhang, Dong An, Yaoguang Wei, Jincun Liu, Jianwei Wu

Supplementing human milk with a donkey or bovine milk derived fortifier: Consequences on proteolysis, lipolysis and particle structure under <em>in vitro</em> dynamic digestion

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Stefano Nebbia, Amélie Deglaire, Olivia Ménard, Gwénaële Henry, Elettra Barberis, Marcello Manfredi, Enrico Bertino, Alessandra Coscia, Didier Dupont, Marzia Giribaldi, Laura Cavallarin

The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Fernanda C.O.L. Martins, Gabriela M.R.N. Alcantara, Anna Flavia S. Silva, Wanessa R. Melchert, Fábio R.P. Rocha

A molecularly-imprinted SERS sensor based on a TiO₂@Ag substrate for the selective capture and sensitive detection of tryptamine in foods

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Chen Chen, Ximo Wang, Yingfang Zhang, Xingying Li, Huiju Gao, Geoffrey I.N. Waterhouse, Xuguang Qiao, Zhixiang Xu

Determination of the geographical origin of <em>Trachinotus ovatus</em> and <em>Pampus argenteus</em> in China by multi-element and stable isotope analysis

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Xinyu Ni, Xuyan Li, Guojing Ran, Jiali Chen, Xinwei Jiang, Jianxia Sun, Weibin Bai

Ultrasensitive antibody production strategy based on hapten property for simultaneous immunoassay

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Wenjuan Wu, Changsheng Li, Desheng Liu, Jiawen Ji, Jianhui Zhu, Huizhe Lu, Bin Fu, Yongqiang Ma

Thermal oxidation stability of different multi-element oleogels via ¹H NMR spectroscopy

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Hongtu Qiu, Kexin Qu, Hua Zhang, Jong-Bang Eun

gc-ims-tools – A new Python package for chemometric analysis of GC–IMS data

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Joscha Christmann, Sascha Rohn, Philipp Weller

Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Jin-Peng Yuan, You-min Sun, Jin Zhao, Yu-xiang Yao

Reducing the intestinal side effects of acarbose by baicalein through the regulation of gut microbiota: An <em>in vitro</em> study

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yuesheng Dong, Liping Sui, Fan Yang, Xinxiu Ren, Yan Xing, Zhilong Xiu

Chemometric origin classification of Chinese garlic using sulfur-containing compounds, assisted by stable isotopes and bioelements

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Jing Nie, Rui Weng, Chunlin Li, Xiuhua Liu, Fang Wang, Karyne M. Rogers, Yongzhong Qian, Yongzhi Zhang, Yuwei Yuan

Radioactivity evaluation and radiation dosimetry assessment in Greek honey

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Dimitrios C. Xarchoulakos, Michael Lasithiotakis

An automatic on-line sol-gel pyridylethylthiopropyl functionalized silica-based sorbent extraction system coupled to flame atomic absorption spectrometry for lead and copper determination in beer samples

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Natalia Manousi, Abuzar Kabir, Kenneth G. Furton, Magdalini Stathogiannopoulou, Eleni Drosaki, Aristidis Anthemidis

Biosynthesis and polyketide oxidation of <em>Monascus</em> red pigments in an integrated fermentation system with microparticles and surfactants

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Zhenfeng Huang, Tingting Hu, Haiqing Liu, Huixin Xie, Xiaofei Tian, Zhenqiang Wu

Optimizing accelerated solvent extraction combined with liquid chromatography-Orbitrap mass spectrometry for efficient lipid profile characterization of mozzarella cheese

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Annalisa Mentana, Rosalia Zianni, Maria Campaniello, Michele Tomaiuolo, Andrea Chiappinelli, Marco Iammarino, Valeria Nardelli

Discrimination of Atlantic salmon origins using untargeted chemical fingerprinting

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Wen-Hsin Chang, Yee Soon Ling, Ko-Chih Wang, Fan-Hua Nan, Wen-Ling Chen

Interaction between secondary lipid oxidation products and hemoglobin with multi-spectroscopic techniques and docking studies

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Xueqing Lei, Zhiwei Qin, Bo Ye, Feng Guo, Yao Wu, Ling Liu

Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil–myosin emulsion with <span class="small-caps">l</span>-arginine or <span class="small-caps">l</span>-lysine

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Yue Hu, Yan Wang, Dongmei Pan, Yakai Li, Rui Li, Baocai Xu, Cunliu Zhou

Phenolic compounds and polysaccharides in the date fruit (<em>Phoenix dactylifera</em> L.): Comparative study on five widely consumed Arabian varieties

Publication date: 30 November 2022

Source: Food Chemistry, Volume 395

Author(s): Mohamad Khatib, Amal Al-Tamimi, Lorenzo Cecchi, Alessandra Adessi, Marzia Innocenti, Diletta Balli, Nadia Mulinacci

Effect of phytic acid, tannic acid and saponin on asparagine-glucose Maillard reaction

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Elaine Kaspchak, Aline Theodoro Toci, Leociley Rocha Alencar Menezes, Luciana Igarashi-Mafra, Marcos R. Mafra

Commercial yerba mate (<em>Ilex paraguariensis</em>) produced in South America: Determination of dithiocarbamate residues by gas chromatography-mass spectrometry

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Rosselei Caiel da Silva, Ingrid Duarte dos Santos, Júlia Paula Neu, Robson Dias Wouters, Marlos Eduardo Zorzella Fontana, Priscila Dotto Rosa Balbinot, Roger Wagner, Ionara Regina Pizzutti

Encapsulation of catechin into nano-cyclodextrin-metal-organic frameworks: Preparation, characterization, and evaluation of storage stability and bioavailability

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Longwei Jiang, Fenghui Wang, Mengyu Du, Cancan Xie, Xinyan Xie, Huajiang Zhang, Xiangyi Meng, Anqi Li, Tianyi Deng

Effects of electrolysed water and levulinic acid combination on microbial safety and polysaccharide nanostructure of organic strawberry

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Lin Zhao, Huixin Li, Ke Wang, Xuan Li, Chenxi Guo, Hongshun Yang

Chemometric design-based optimization of a green, selective and inexpensive switchable hydrophilicity solvent-based liquid phase microextraction procedure for pre-concentration and extraction of sulfadiazine in milk, honey and water samples

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Nail Altunay

Gel properties and interactions of scallop (<em>Patinopecten yessoensis</em>) male gonad hydrolysates and nonionic polysaccharide mixtures

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Xin-Yu Jiang, Jia-Nan Yan, Lin Li, Wen Sun, Bin Nie, Hai-Tao Wu

When smartphone enters food safety: A review in on-site analysis for foodborne pathogens using smartphone-assisted biosensors

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Tao Yang, Zisheng Luo, Tarun Bewal, Li Li, Yanqun Xu, Seid Mahdi Jafari, Xingyu Lin

Combination of chitosan coating and heat shock treatments to maintain postharvest quality and alleviate cracking of <em>Akebia trifoliate</em> fruit during cold storage

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yongli Jiang, Hao Yin, Danfeng Wang, Yu Zhong, Yun Deng

Green reduction of silver nanoparticles for cadmium detection in food using surface-enhanced Raman spectroscopy coupled multivariate calibration

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Ping Chen, Limei Yin, Hesham R. El-Seedi, Xiaobo Zou, Zhiming Guo

Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: Implications for starch hydrolysis and starch emptying rate

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Joanna Nadia, Alexander G. Olenskyj, Parthasarathi Subramanian, Suzanne Hodgkinson, Natascha Stroebinger, Talia G. Estevez, R. Paul Singh, Harjinder Singh, Gail M. Bornhorst

Development and sensory test of a dairy product with ACE inhibitory and antioxidant peptides produced at a pilot plant scale

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Natalia Estévez, Clara Fuciños, Andrea Rodríguez-Sanz, María L. Rúa

Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Wenmin Yang, Jichao Huang, Zongshuai Zhu, Yang Lei, Xinghu Zhou, Ming Huang

Efficient encapsulation of curcumin into spent brewer’s yeast using a pH-driven method

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Dong-wen Fu, Jing-jing Fu, Jing-jing Li, Yue Tang, Zhen-wen Shao, Da-yong Zhou, Liang Song

The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Murat Gürbüz, Burcu İrem Omurtag Korkmaz

High- sensitivity bilayer nanofiber film based on polyvinyl alcohol/sodium alginate/polyvinylidene fluoride for pork spoilage visual monitoring and preservation

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Jianing Zhang, Junjun Zhang, Yefeng Guan, Xiaowei Huang, Muhammad Arslan, Jiyong Shi, Zhihua Li, Yunyun Gong, Melvin Holmes, Xiaobo Zou

Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Xufeng Wang, Mengqin Yu, Zhenzhong Wang, Kaiyun Luo, Benu Adhikari, Song Miao, Shutao Liu

Pu-erh tea increases the metabolite Cinnabarinic acid to improve circadian rhythm disorder-induced obesity

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Shanshan Hu, Changhua Hu, Liyong Luo, Haotian Zhang, Sibo Zhao, Zhonghua Liu, Liang Zeng

A ratio fluorescence sensor based on rhodamine B embedded metal-organic framework for glyphosate detection in agri-food products

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Chao-Qun Wan, Yue-Hong Pang, Yong-Wei Feng, Xiao-Fang Shen

Quality changes and shelf-life prediction model of postharvest apples using partial least squares and artificial neural network analysis

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yueyi Zhang, Danshi Zhu, Xiaojun Ren, Yusi Shen, Xuehui Cao, He Liu, Jianrong Li

Branched poly(ethylenimine) carbon dots-MnO₂ nanosheets based fluorescent sensory system for sensing of malachite green in fish samples

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Xiaowei Mu, Xin Liu, Xiwen Ye, Wei Zhang, Lu Li, Pinyi Ma, Daqian Song

A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Neşe Taşci, Soner Çubuk, Ece Kök Yetimoğlu, Memet Vezir Kahraman

Differentiating ultra-high temperature milk and reconstituted milk using an untargeted peptidomic approach with chemometrics

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Dongfei Tan, Hongda Zhang, Sijia Tan, Yi Xue, Man Jia, Xiaoyu Zhu, Huaxing Wu, Gang Chen

Unraveling the phase behavior of cricket protein isolate and alginate in aqueous solution

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Md. Abdur Razzak, Min-Soo Jeong, Min Jeong Kim, Seong-Jun Cho

Umami peptides screened based on peptidomics and virtual screening from <em>Ruditapes philippinarum</em> and <em>Mactra veneriformis</em> clams

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Ting Zhang, Ying Hua, Changyu Zhou, Yongzhao Xiong, Daodong Pan, Zhu Liu, Yali Dang

Chemical profiling, quantitation, and bioactivities of Du-Zhong tea

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Xiqing Shi, Shengbo Luo, Kan Zhong, Xinghua Hu, Zijia Zhang

Digital image colorimetry in combination with chemometrics for the detection of carbaryl based on the peroxidase-like activity of nanoporphyrins and the etching process of gold nanoparticles

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Gaoqiong Deng, Shuo Wang, Hengye Chen, Lixue Ren, Ke Liang, Liuna Wei, Wanjun Long, Jian Yang, Lanping Guo, Xiaole Han, Yuanbin She, Haiyan Fu

Effect of dry hopping on the oxidative stability of beer

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Olga Hrabia, Maciej Ditrych, Aneta Ciosek, Katarzyna Fulara, Mogens Larsen Andersen, Aleksander Poreda

Molecular mechanism of protein dynamic change in Pacific oyster (<em>Crassostrea gigas</em>) during depuration at different salinities uncovered by mass spectrometry-based proteomics combined with bioinformatics

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Lipin Chen, Haohao Shi, Zhaojie Li, Fan Yang, Xiaomei Zhang, Yong Xue, Hongwei Zhang, Changhu Xue

Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yini Yang, Binhong Yuan, Pei Yu, Yimin Jia, Qi Zhou, Jinyuan Sun

Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (<em>Camellia sinensis</em> var<em>. sinensis</em>) using the widely targeted metabolomics

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yali Shi, Yin Zhu, Wanjun Ma, Jiang Shi, Qunhua Peng, Zhi Lin, Haipeng Lv

Effect of the addition of <em>Euterpe oleracea</em> Mart. extract on the properties of starch-based sachets and the impact on the shelf-life of olive oil

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Naiane Miriam Malherbi, Remili Cristiani Grando, Farayde Matta Fakhouri, José Ignacio Velasco, Luciano Tormen, Gustavo Henrique Rodrigues da Silva, Fábio Yamashita, Larissa Canhadas Bertan

Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (<em>Oreochromis niloticus</em>) salami

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Jéssica Ferreira Mafra, Tiago Sampaio de Santana, Alexsandra Iarlen Cabral Cruz, Mariza Alves Ferreira, Fabrício Mendes Miranda, Floricéa Magalhães Araújo, Paulo Roberto Ribeiro, Norma Suely Evangelista-Barreto

Co-assembly of egg white-derived peptides and protein-polysaccharide complexes for curcumin encapsulation: The enhancement of stability, redispersibility, and bioactivity

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yajuan Li, Jingbo Liu, Sitong Ma, Meng Yang, Hui Zhang, Ting Zhang, Yiding Yu, Zhiyang Du

Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphology

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yanan Sun, Ke Wang, Yuehan Dong, Kangkang Li, Honghui Liu, Baozhong Cui, Hongfei Fu, Xiangwei Chen, Yequn Wang, Yunyang Wang

Identification of antidiabetic peptides derived from <em>in silico</em> hydrolysis of three ancient grains: Amaranth, Quinoa and Chia

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Francisco Valenzuela Zamudio, Sergio Nemorio Hidalgo-Figueroa, Rolffy Rubén Ortíz Andrade, Alan Javier Hernández Álvarez, Maira Rubi Segura Campos

An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Guo Huang, Hainan Jin, Guichen Liu, Shuyuan Yang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui

Fast visual monitoring of the freshness of beef using a smart fluorescent sensor

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Lintao Zeng, Xiaoxue Xiao, Huan Ye, Dini Ma, Jinghong Zhou

Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Mingming Zhong, Yufan Sun, Yuanda Sun, Lin Fang, Qi Wang, Baokun Qi, Yang Li

Ultrahigh sensitivity nitrogen-doping carbon nanotubes-based metamaterial-free flexible terahertz sensing platform for insecticides detection

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Ying Zhang, Yuqing Xu, Huilin Liu, Baoguo Sun

Fatty acid ethyl esters (FAEE) in virgin olive oil: A shorter and full validated approach as an alternative to the EU Official Method

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, Paul Brereton, Alessandra Bendini, Tullia Gallina Toschi, Wenceslao Moreda

The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Zih-Sian Yang, Hung-Yi Song, Kai-Min Yang, Po-Yuan Chiang

Isotopes Don’t Lie, differentiating organic from conventional banana (<em>Musa</em> AAA, Cavendish subgroup) fruits using C and N stable isotopes

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Philippe Tixier, Denis Loeillet, Mathieu Coulis, Thierry Lescot, Luc de Lapeyre de Bellaire

Mechanism of trypsin activation by pulsed electric field treatment revealed based on chemical experiments and molecular dynamics simulations

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yinli Li, Zihan Yuan, Yuanhong Gao, Zhijie Bao, Na Sun, Songyi Lin

The effect of flavonoids on the reduction of cupric ions, the copper-driven Fenton reaction and copper-triggered haemolysis

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Zuzana Lomozová, Marcel Hrubša, Palma Federica Conte, Eugenia Papastefanaki, Monika Moravcová, Maria Carmen Catapano, Ilaria Proietti Silvestri, Jana Karlíčková, Radim Kučera, Kateřina Macáková, Přemysl Mladěnka

Solid lipid nanoparticles for phytosterols delivery: The acyl chain number of the glyceride matrix affects the arrangement, stability, and release

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Shu-Jing Guo, Chuan-Guo Ma, Yu-Yuan Hu, Ge Bai, Zhen-Jia Song, Xin-Qi Cao

Determining the geographical origin and cultivation methods of Shanghai special rice using NIR and IRMS

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Xing Liu, Bin Bai, Karyne M. Rogers, Dan Wu, Qunli Qian, Fang Qi, Jiaxin Zhou, Chunxia Yao, Weiguo Song

Light synergistically promotes the tea green leafhopper infestation-induced accumulation of linalool oxides and their glucosides in tea (<em>Camellia sinensis</em>)

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yangyang Xiao, Haibo Tan, Haitao Huang, Jizhong Yu, Lanting Zeng, Yinyin Liao, Ping Wu, Ziyin Yang

Hybridization of glucosyl stevioside and hydroxypropyl methylcellulose to improve the solubility of lutein

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Shuwei Luo, Lijun Yu, Jiangfeng Song, Caie Wu, Ying Li, Chenchen Zhang

Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (<em>Triticum spelta</em> L.) seed antioxidants by fermentation

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Marjeta Mencin, Polona Jamnik, Maja Mikulič Petkovšek, Robert Veberič, Petra Terpinc

Untargeted metabolomic analysis of Chinese red wines for geographical origin traceability by UPLC-QTOF-MS coupled with chemometrics

Publication date: 15 November 2022

Source: Food Chemistry, Volume 394

Author(s): Yuan Pan, Hui-Wen Gu, Yi Lv, Xiao-Li Yin, Ying Chen, Wanjun Long, Haiyan Fu, Yuanbin She

Category: Current Chemistry Research

Last update: 28.03.2018.

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