Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Meijuan Lan, Tongshuai Li, Lin Li, Shaoyun Wang, Juncheng Chen, Tangyu Yang, Zhiru Li, Yipeng Yang, Xia Zhang, Bing Li
Insights into the phenolic composition and <em>in vitro</em> bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Filipa Mandim, José Pinela, Sandra Marcelino, Maria Inês Dias, Paulo Barracosa, Marija Ivanov, Marina Soković, Celestino Santos-Buelga, Lillian Barros
Preparation and evaluation of a tryptophan based hypercrosslinked porous polymer as an efficient adsorbent for pipette tip solid-phase extraction of sulfonamides
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Kai Hu, Lixin Li, Pengzhao Han, Weixia Zhu, Zhenqiang Zhang, Wenjie Zhao, Shusheng Zhang
DNAzyme-driven bipedal DNA walker and catalytic hairpin assembly multistage signal amplified electrochemical biosensor based on porous AuNPs@Zr-MOF for detection of Pb<sup>2+</sup>
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Ruirui Liang, Jie Dong, Jiayi Li, Huali Jin, Min Wei, Tian Bai, Wenjie Ren, Yiwei Xu, Baoshan He, Zhiguang Suo
Effects of κ-carrageenan on the emulsifying ability and encapsulation properties of pea protein isolate-grape seed oil emulsions
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Wenjuan Wang, Rui Sun, Suping Ji, Qiang Xia
New selective and sustainable ultrasound-assisted extraction procedure to recover carnosic and rosmarinic acids from <em>Rosmarinus officinalis</em> by sequential use of bio-based solvents
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Rodrigo S. Pizani, Juliane Viganó, Letícia S. Contieri, Monique M. Strieder, Renan K. Kamikawashi, Wagner Vilegas, Leonardo M. de Souza Mesquita, Maurício A. Rostagno
Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Ying Li, Lezhen Dong, Yahui Liu, Qin Chen, Zufang Wu, Lingyi Liu, Mohamed A. Farag, Lianliang Liu
A green method for anthocyanin extraction from <em>Clitoria ternatea</em> flowers cultivated in southern Brazil: Characterization, <em>in vivo</em> toxicity, and biological activity
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Glória Caroline Paz Gonçalves, Alexandra Lizandra Gomes Rosas, Rafael Carneiro de Sousa, Thaís Regina Rodrigues Vieira, Thamyres César de Albuquerque Sousa, Tassiana Ramires, Tayse Ferreira Ferreira da Silveira, Lillian Barros, Wladimir Padilha da Silva, Álvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Adriana Dillenburg Meinhart
Enzymatic production of cello-oligosaccharides with potential human prebiotic activity and release of polyphenols from grape marc
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Xueqing Liu, Kevin K.Y. Hu, Victoria S. Haritos
Interfacing <em>β</em>-casein – Phenolic compound interactions via molecular dynamics simulations with diffusion kinetics in delivery vehicles
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Lloyd Condict, Shakira Elliott, Andrew Hung, John Ashton, Stefan Kasapis