Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Yuxia Yang, Jinxi Cui, Zhongli Jiang, Xiuhong Zhao
Yearly Archives: 2023
Identification of key aroma compounds of faba beans (<em>Vicia faba</em>) and their development during germination – a SENSOMICS approach
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Stefan W. Ritter, Sarah Ensslin, Martina I. Gastl, Thomas M. Becker
Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Louise Iara Gomes de Oliveira, Whyara Karoline Almeida da Costa, Fernanda de Candido de Oliveira, Fabrícia França Bezerril, Luana Priscila Alves Maciel Eireli, Marcos dos Santos Lima, Melline Fontes Noronha, Lucélia Cabral, Roger Wagner, Tatiana Colombo Pimentel, Marciane Magnani
Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Brock Kuhlman, Jose Luis Aleixandre-Tudo, John P. Moore, Wessel du Toit
Defective copper-based metal-organic frameworks for the efficient extraction of organosulfur compounds from garlic-processing wastewater
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Xin Sun, Quanbin Fu, Jun Ren, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, Xuguang Qiao
Molecular insights: Proteomic and metabolomic dissection of plasma-induced growth and functional compound accumulation in <em>Raphanus sativus</em>
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Ravi Gupta, Neha Kaushik, Manorma Negi, Nagendra Kumar Kaushik, Eun Ha Choi
Microbial exopolysaccharide EPS66A inducing walnut (<em>Juglans regia</em>) resistance to bacterial blight
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Hao Wu, Yubo Sun, Lan Ma, Siying Cheng, Dianwen Lv, Jianjun Hao, Lirong Han
Investigating comprehensive effects of depuration salinity and duration on posterior anhydrous living-preservation of Pacific oyster (<em>Crassostrea gigas</em>)
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Lipin Chen, Wei Wang, Haohao Shi, Zhaojie Li, Chunyu Gao, Xiaomei Zhang, Yong Xue, Hongwei Zhang
Detection of luteolin in food using a novel electrochemical sensor based on cobalt-doped microporous/mesoporous carbon encapsulated peanut-like FeO<sub>x</sub> composite
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Jiejun Li, Yuhong Li, Yaqi Yang, Pengcheng Zhao, Junjie Fei, Yixi Xie
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Tian Lan, Jiaqi Wang, Yushan Lei, Jing Lei, Xiangyu Sun, Tingting Ma