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Chemical composition and some biological activities of the volatile oils of a chemotype of Lippia chevalieri Moldenke JOURNAL ARTICLE published January 2007 in Food Chemistry |
Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with season JOURNAL ARTICLE published June 2018 in Food Chemistry |
Supplementation of quinoa peptides alleviates colorectal cancer and restores gut microbiota in AOM/DSS-treated mice JOURNAL ARTICLE published May 2023 in Food Chemistry |
Development of intron length polymorphism markers in genes encoding diketide-CoA synthase and curcumin synthase for discriminating Curcuma species JOURNAL ARTICLE published March 2016 in Food Chemistry Research funded by JSPS KAKENHI (24406005) |
Determination of Sudan I in drinks containing Sunset yellow by adsorptive stripping voltammetry JOURNAL ARTICLE published December 2016 in Food Chemistry Research funded by FONDECYT (1130081,3150196) | FONDEQUIP (EQM130032) |
A semisynthetic approach for the simultaneous reaction of grape seed polymeric procyanidins with catechin and epicatechin to obtain oligomeric procyanidins in large scale JOURNAL ARTICLE published April 2019 in Food Chemistry Research funded by Scientific Research Foundation for Returned Scholars of Ministry of Education (201606,LJQ2015106) | Program for Liaoning Innovative Talents in University (201606,LJQ2015106) |
Development of a lateral flow test strip for simultaneous detection of BT-Cry1Ab, BT-Cry1Ac and CP4 EPSPS proteins in genetically modified crops JOURNAL ARTICLE published January 2021 in Food Chemistry Research funded by Shanghai Natural Science Foundation (19ZR1436800) |
LC-Orbitrap MS analysis of the glycation modification effects of ovalbumin during freeze-drying with three reducing sugar additives JOURNAL ARTICLE published December 2018 in Food Chemistry Research funded by National Natural Science Foundation of China (21706111) | Excellent Youth Foundation of Jiangxi Province (20162BCB23017) |
Training grapevines generates a metabolomic signature of wine JOURNAL ARTICLE published January 2022 in Food Chemistry |
Bioactive phytonutrients (omega fatty acids, tocopherols, polyphenols), in vitro inhibition of nitric oxide production and free radical scavenging activity of non-cultivated Mediterranean vegetables JOURNAL ARTICLE published December 2011 in Food Chemistry |
A forgotten vegetable (Smyrnium olusatrum L., Apiaceae) as a rich source of isofuranodiene JOURNAL ARTICLE published December 2012 in Food Chemistry |
Effect of aflatoxin B1 detoxification on the physicochemical properties and quality of ground nut meal JOURNAL ARTICLE published September 2000 in Food Chemistry |
Analysis of volatile fraction, fixed oil and tegumental waxes of the seeds of two different cultivars of Helianthus annuus JOURNAL ARTICLE published May 2005 in Food Chemistry |
Determining the amount of potentially bioavailable phenolic compounds and bioelements in edible mushroom mycelia of Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes JOURNAL ARTICLE published August 2021 in Food Chemistry Research funded by Narodowe Centrum Nauki (2017/25/N/NZ7/00554) |
Satiety in rats following blueberry extract consumption induced by appetite-suppressing mechanisms unrelated to in vitro or in vivo antioxidant capacity JOURNAL ARTICLE published 1 April 2008 in Food Chemistry |
Paper-based electrochemiluminescence device for the rapid estimation of trimethylamine in fish via the quenching effect of thioglycolic acid-capped cadmium selenide quantum dots JOURNAL ARTICLE published January 2022 in Food Chemistry |
Antioxidant activity of sugarcane molasses against 2,2′-azobis(2-amidinopropane) dihydrochloride-induced peroxyl radicals JOURNAL ARTICLE published November 2013 in Food Chemistry |
Preparation of antioxidants from sugarcane molasses JOURNAL ARTICLE published June 2014 in Food Chemistry Research funded by National Science Foundation of China (31071564,31271889) | Science and Technology Plan Foundation of Guangdong Province of China (2012B040304005,2013GB23600669) |
Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0 °C JOURNAL ARTICLE published August 2003 in Food Chemistry |
Tryptic fragments of phaseolin from protein isolates of Phaseolus beans JOURNAL ARTICLE published November 1999 in Food Chemistry |