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
Synthesis, characterization and application of cross-linked functional terpolymer through epoxy group as sorbent for extraction of cadmium from waters and foods: Multivariate optimization
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Ersen Yılmaz, Ali Boztuğ, Hameed Ul Haq, Grzegorz Boczkaj, Nail Altunay
A ratiometric fluorescent indicator-displacement assay for on-site determination and intracellular imaging of nitroxinil
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Cui-Zhen Lu, Cai-Yun Wang, Chao Song, Tianyi Qin, Taoyuze Lv, Conghui Zeng, Shihong Chen, Zhongyong Xu, Zhiqing Xun, Bin Liu, Ya-Long Wang, Ming-Qiang Zhu
Fabrication and characterization of nanoparticles with lecithin liposomes and poloxamer micelles: Impact of conformational structures of poloxamers
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Jihyo Lee, Eunhee Yoo, Seung Jun Choi
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