Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Jihyo Lee, Eunhee Yoo, Seung Jun Choi
Monthly Archives: October 2023
Re-discovering <em>Prunus</em> fruit varieties as antiangiogenic agents by metabolomic and bioinformatic approach
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Emily Cioni, Marinella De Leo, Anna Cacciola, Valeria D'Angelo, Maria Paola Germanò, Fabiano Camangi, Dorotea Ricci, Eleonora Fabene, Gianfranco Diretto, Nunziatina De Tommasi, Alessandra Braca
The impact of natural spices additions on hazards development and quality control in roast beef patties
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Zhenting Yu, Yingshuang Lu, Fan Wei, Yan Zhang, Lu Dong, Shuo Wang
Pt nanoparticles/laser-engraved graphene-based integrated electrochemical platform for point-of-use determination of ponceau 4R, amaranth and tartrazine in food
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Jingjuan Wang, Juan Wu, Mimi Sun, Jing Bai, Xiangjie Bo
GC × GC-ToF-MS combined with multivariate statistical methods to explore the effects of <em>L. paracasei</em> fermentation on bread flavor characteristics
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Yuxia Yang, Jinxi Cui, Zhongli Jiang, Xiuhong Zhao
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