Showing 1 - 20 results of 197 for search '"Food Chemistry: X"', query time: 0.06s Refine Results
  1. 1
    Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate

    Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate by Jiwei Kuang, Wengang Zhang, Xijuan Yang, Ping Ma

    Published 2025-01-01
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  2. 2
    Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation

    Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation by Zhenbing Ma, Haibo Lan, Dong Zhao, Jingren Wei, Jia Zheng, Jian Su, Shengyuan Xiang, Zhu Luo, Rui Li, Yi Ma, Lijuan Gong

    Published 2025-01-01
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  3. 3
    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup

    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup by Ziyan Yue, Qiuyu Yu, Yuchen Qin, Yuchun He, Jiali Liu, Yingchun Zhu

    Published 2025-01-01
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  4. 4
    Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging

    Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging by Tianxin Fu, Yuchao Feng, Shu Zhang, Yanan Sheng, Changyuan Wang

    Published 2025-01-01
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  5. 5
    A report on the physicochemical and antioxidant properties of three Indonesian forest honeys produced by Apis dorsata

    A report on the physicochemical and antioxidant properties of three Indonesian forest honeys produced by Apis dorsata by Mahani, Pamungkas Rizki Ferdian, Habil Muhammad Ghibran, Amirah Fathia Herlina, Siti Nurhasanah, Nunung Nurjanah, Rizki Rabeca Elfirta, Avry Pribadi, Raden Lia Rahadian Amalia, I Made Samudra

    Published 2025-01-01
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  6. 6
    Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation

    Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation by Roongrawee Wandee, Khaetthareeya Sutthanut, Jenjira Songsri, Natthida Weerapreeyakul, Theera Rittirod, Patcharaporn Tippayawat, Orawan Yangkruea, Siraphop Jakcharoenpornchai

    Published 2025-01-01
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  7. 7
    Characterizing the extractable proteins from tomato leaves – A proteomics study

    Characterizing the extractable proteins from tomato leaves – A proteomics study by Marietheres Kleuter, Yafei Yu, Lukas Verdegaal, Francesco Pancaldi, Antoine H.P. America, Atze Jan van der Goot, Luisa M. Trindade

    Published 2025-01-01
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  8. 8
    Trans fatty acids and saturated fatty acids in margarines and spreads in Kazakhstan: Study period 2015–2021

    Trans fatty acids and saturated fatty acids in margarines and spreads in Kazakhstan: Study period 2015–2021 by Kainaubek Toshtay, Ali Auyezov, Seitkhan Azat, Rosa Busquets

    Published 2025-01-01
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  9. 9
    Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry

    Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry by Mikhail Vokuev, Artem Melekhin, Anastasia Frolova, Anton Bairov, Igor Rodin, Victor Tishchenko

    Published 2025-01-01
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  10. 10
    Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein

    Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein by Junguang Li, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, Yanhong Bai

    Published 2025-01-01
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  11. 11
    The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS

    The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and... by Qiao Huang, Xianping Qiu, Tongwei Guan, Jianshen Yu, Yichen Mao, Yu Li, Yuan Rao, Hongguang Shang, Yanhui Zhao

    Published 2025-01-01
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  12. 12
    Natural biopolymers in edible coatings: Applications in food preservation

    Natural biopolymers in edible coatings: Applications in food preservation by Arun Karnwal, Gaurav Kumar, Rattandeep Singh, Manickam Selvaraj, Tabarak Malik, Abdel Rahman Mohammad Al Tawaha

    Published 2025-01-01
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  13. 13
    Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses

    Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory ana... by Taoxian Zhang, Zusong Liao, Zhaohui Li, Yunqi Liu, Jingying Bi, Yanlin Liu, Yuyang Song, Yi Qin

    Published 2025-01-01
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  14. 14
    Comparative analysis of antioxidant activity and content of (poly)phenolic compounds in cabernet sauvignon and merlot wines of Slovenian and Serbian vineyards

    Comparative analysis of antioxidant activity and content of (poly)phenolic compounds in cabernet sauvignon and merlot wines of Slovenian and Serbian vineyards by Elvira Mavric-Scholze, Dušica Simijonović, Edina Avdović, Dejan Milenković, Sabina Šaćirović, Andrija Ćirić, Zoran Marković

    Published 2025-01-01
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  15. 15
    Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing

    Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing by Arindam Jana, Soumyajit Biswas, Ritu Ghosh, Rahul Modak

    Published 2025-01-01
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  16. 16
    Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation

    Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation by Sheng Zhang, Sheng Geng, Hanjun Ma, Benguo Liu

    Published 2025-01-01
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  17. 17
    Nutritional health aspects and functional properties of nut yogurt: Future perspectives

    Nutritional health aspects and functional properties of nut yogurt: Future perspectives by Jiangxia Zhai, Yongliang Zhuang, Liping Sun, Ying Gu, Xuejing Fan

    Published 2025-01-01
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  18. 18
    Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits

    Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits by Ruihua Ren, Miaomiao Wang, Lijian Zhang, Fuxian Ren, Bowei Yang, Huangzhao Chen, Zhenwen Zhang, Qingqing Zeng

    Published 2025-01-01
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  19. 19
    Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations

    Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations by Lisha Lan, Li Chen, Xiaolin Zhong, Weiguo Cao, Ying Zhou, Jing Wan, Yuanyuan Liu, Qinjin Zhu

    Published 2025-01-01
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  20. 20
    Identification and comparison of N-glycome profiles from common dietary protein sources

    Identification and comparison of N-glycome profiles from common dietary protein sources by Matthew Bolino, İzzet Avcı, Hacı Mehmet Kayili, Hatice Duman, Bekir Salih, Sercan Karav, Steven A. Frese

    Published 2025-01-01
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