Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Ashok Kumar Karedla, R. Surya Raj, S.V. Krishnamoorthy, A. Suganthi, K. Bhuvaneswari, S. Karthikeyan, P. Geetha, M. Senthilkumar, S. Jeyarajan Nelson
Category Archives: Food Chemistry
Simultaneous determination of enantiomer residues of metalaxyl and its metabolite metalaxyl acid in animal muscle tissues by chiral liquid chromatography-tandem mass spectrometry
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Hao Zhou, Qi Shan, Limin He, Meiyu Zhang, Cheng Zhao, Guangming Zheng, Lichun Li, Feng Xu, Lisha Ma, Yi Yin
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
An improved method for determining free amino acids by RP-HPLC/DAD with <em>o</em>-phthalaldehyde derivatization: Method evaluation in beers and wines
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Viviane Maria de Sousa Fontes, Tatiana Colombo Pimentel, Ana Beatriz Martins da Silva, Marta Suely Madruga, Marciane Magnani, Marcos dos Santos Lima
Identification and application of a novel deoxynivalenol-degrading enzyme from <em>Youhaiella tibetensis</em>
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Yan Shi, Wei Xu, Dawei Ni, Wenli Zhang, Cuie Guang, Wanmeng Mu
A versatile SERS platform based on conductive MOF-enforced carbon paper for rapidly and sensitively monitoring diazepam in aquatic products
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Chengke Zhu, Chaoying Ren, Wenshan Jiang, Dan Liu, Yiyang Huang, Wenjie Wang, Kuan Chang, Long Zhu, Qinzhi Wang
Preparation and properties of films loaded with cellulose nanocrystals stabilized Thymus vulgaris essential oil Pickering emulsion based on modified tapioca starch/polyvinyl alcohol
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Xin Guo, Xiaorui Wang, Yabo Wei, Pingping Liu, Xiaorong Deng, Yongdong Lei, Jian Zhang
Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oils
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Shima Jaldani, Elham Sarfaraz Khabbaz, Melika Jooyandeh, Reza Farhoosh
Development of pH-responsive intelligent and active films based on pectin incorporating Schiff base (Phenylalanine/syringaldehyde) for monitoring and preservation of fruits
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Shuo Mao, Linli Zhang, Jingyi Feng, Ping Han, Chengwen Lu, Tiehua Zhang
<em>In vitro</em> plasma hydrolysis of phenolic esters and their absorption kinetics in rats: Controlled release of phenolic compounds and enhanced health benefits
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Xinmiao Wang, Qian Wang, Dong Cai, Jinghan Yu, Xiaoyang Liu, Fawen Yin, Dayong Zhou