Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Shirin Taghipour, Abdollah Ehtesham Nia, Hossein Hokmabadi, Pedro Martínez-Gómez
Category Archives: Food Chemistry
Early detection of dry bubble disease in <em>Agaricus bisporus</em> using volatile compounds
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): William Hayes, Cathy Keenan, Jude Wilson, Bukola Adenike Onarinde
Molecular interaction between myofibrillar protein and beta-carotene during heating
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Tianming Zhou, Hui Liu, Xinyue Diao, Qing Zhao, Jiaying Duan, Ibeogu Isaiah Henry, Muhammad Shahar Yar, Juqing Wu, Chunbao Li
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
pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Minquan Xia, Zhaoyu Cui, Tao Zeng, LiZhi Lu, Long Sheng, Zhaoxia Cai