Search Results - "Food chemistry"

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  1. 1
    Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976–2016)

    Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976–2016) by Kamdem, Jean Paul, Duarte, Antonia Eliene, Lima, Kátia Regina Rodrigues, Rocha, João Batista Teixeira, Hassan, Waseem, Barros, Luiz Marivando, Roeder, Thomas, Tsopmo, Apollinaire

    Published in Food chemistry
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  2. 2
    Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end‐use characteristics

    Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end‐use characteristics by Kuktaite, Ramune, Repo‐Carrasco‐Valencia, Ritva, Mendoza, Cesar CH, Plivelic, Tomás S, Hall, Stephen, Johansson, Eva

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  3. 3
    Polyphenols and their applications: An approach in food chemistry and innovation potential

    Polyphenols and their applications: An approach in food chemistry and innovation potential by de Araújo, Fábio Fernandes, de Paulo Farias, David, Neri-Numa, Iramaia Angélica, Pastore, Glaucia Maria

    Published in Food chemistry
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  4. 4
    A Critical Review of Emerging Hydrophobic Deep Eutectic Solvents’ Applications in Food Chemistry: Trends and Opportunities

    A Critical Review of Emerging Hydrophobic Deep Eutectic Solvents’ Applications in Food Chemistry: Trends and Opportunities by Boateng, Isaac Duah

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  5. 5
    Comments on “health-promoting properties of bioactive proteins and peptides of garlic (Allium sativum)”, food chemistry 435 (2024) 137632–137,643, DOI: 10.1016/j.foodchem.2023.137632

    Comments on “health-promoting properties of bioactive proteins and peptides of garlic (Allium sativum)”, food chemistry 435 (2024) 137632–137,643, DOI: 10.1016/j.foodchem.2023.137632 by Xiao, Xixiang

    Published in Food chemistry
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  6. 6
    Feature Papers in Food Chemistry

    Feature Papers in Food Chemistry by Nardini, Mirella

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  7. 7
    Evaluating the status quo of deep eutectic solvent in food chemistry. Potentials and limitations

    Evaluating the status quo of deep eutectic solvent in food chemistry. Potentials and limitations by Boateng, Isaac Duah

    Published in Food chemistry
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  8. 8
    3-MCPD: A Worldwide Problem of Food Chemistry

    3-MCPD: A Worldwide Problem of Food Chemistry by Jędrkiewicz, Renata, Kupska, Magdalena, Głowacz, Agnieszka, Gromadzka, Justyna, Namieśnik, Jacek

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  9. 9
    Food chemistry Acrylamide from Maillard reaction products

    Food chemistry Acrylamide from Maillard reaction products by Stadler, Richard H, Blank, Imre, Varga, Natalia, Robert, Fabien, Hau, Jörg, Guy, Philippe A, Robert, Marie-Claude, Riediker, Sonja

    Published in Nature (London)
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  10. 10
    An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal

    An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal by Granato, Daniel, Nunes, Domingos Sávio, Barba, Francisco J.

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  11. 11
    Corrigendum to “Melatonin: A novel and beneficial substance in sweet potatoes through selenium application” [Food Chemistry 463 (2025), 141509/FOCH_141509]

    Corrigendum to “Melatonin: A novel and beneficial substance in sweet potatoes through selenium application” [Food Chemistry 463 (2025), 141509/FOCH_141509] by Cheng, Xianghan, Yang, Xuan, Zhang, Quan, Kou, Taiji, Hou, WenBang, Li, Youjun

    Published in Food chemistry
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  12. 12
    Food chemistry Acrylamide is formed in the Maillard reaction

    Food chemistry Acrylamide is formed in the Maillard reaction by Mottram, Donald S, Wedzicha, Bronislaw L, Dodson, Andrew T

    Published in Nature (London)
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  13. 13
    Corrigendum to “Dissecting new lipids and their composition in herbal tea using untargeted LC/MS” [Food Chemistry, 447 (2024), 138941]

    Corrigendum to “Dissecting new lipids and their composition in herbal tea using untargeted LC/MS” [Food Chemistry, 447 (2024), 138941] by Nath, Lipsa Rani, B. Gowda, Siddabasave Gowda, Gowda, Divyavani, Hou, Fengjue, Chiba, Hitoshi, Hui, Shu-Ping

    Published in Food chemistry
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  14. 14
    Significant advancement of mass spectrometry imaging for food chemistry

    Significant advancement of mass spectrometry imaging for food chemistry by Yoshimura, Yukihiro, Goto-Inoue, Naoko, Moriyama, Tatsuya, Zaima, Nobuhiro

    Published in Food chemistry
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  15. 15
    Marine protein hydrolysates: their present and future perspectives in food chemistry - a review

    Marine protein hydrolysates: their present and future perspectives in food chemistry - a review by Vijaykrishnaraj, M, Prabhasankar, P

    Published in RSC advances
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  16. 16
    Corrigendum to ‘effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine’ Food Chemistry 463 (2025) 141230

    Corrigendum to ‘effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine’ Food Chemistry 463 (2025) 141230 by Gu, Xiangxin, Liu, Yaqiong, Suo, Ran, Yu, Qingquan, Xue, Churan, Wang, Jie, Wang, Wenxiu, Wang, Haiqi, Qiao, Yan

    Published in Food chemistry
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  17. 17
    Corrigendum to “Differences in proteomic profiles and immunomodulatory activity of goat and cow milk fat globule membrane” Food Chemistry 455 (2024) 139885

    Corrigendum to “Differences in proteomic profiles and immunomodulatory activity of goat and cow milk fat globule membrane” Food Chemistry 455 (2024) 139885 by Jiang, Hui, Gong, Han, Li, Qin, Zhao, Lili, Liu, Biao, Gao, Jingxin, Mao, Xueying

    Published in Food chemistry
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  18. 18
    Corrigendum to “Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH”, [Food Chemistry, Volume 458, 15 November 2024, 140176]

    Corrigendum to “Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH”, [Food Chemistry, Volume 458, 15 November 2024, 140176] by Amat, Tiffany, Assifaoui, Ali, Buczkowski, Johann, Silva, Juliana V.C., Schmitt, Christophe, Saurel, Rémi

    Published in Food chemistry
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  19. 19
    Corrigendum to “Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches” [Food Chemistry 457 (2024) 140096]

    Corrigendum to “Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches” [Food Chemistry 457 (2024) 140096] by Li, Jinzhe, Jiang, Qiuwan, Xu, Heyang, Li, Meng, Hussain, Muhammad Altaf, Jiang, Zhanmei, Hou, Juncai

    Published in Food chemistry
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  20. 20
    Corrigendum to “Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan” [Food Chemistry, 457 (2024), 140134]

    Corrigendum to “Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan” [Food Chemistry, 457 (2024), 140134] by Sampaio, Shirley L., Chisnall, Timothy, Euston, Stephen R., Liddle, Catriona, Lonchamp, Julien

    Published in Food chemistry
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