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Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation

JOURNAL ARTICLE published December 2021 in Food Chemistry

Research funded by Corporación Colombiana de Investigación Agropecuaria, AGROSAVIA (1001134) | Ministry of Agriculture and Rural Development (1001134) | Andrews University (1001134)

Authors: Sebastián Escobar | Margareth Santander | Martha Zuluaga | Iván Chacón | Jader Rodríguez | Fabrice Vaillant

https://doi.org/10.1016/j.foodchem.2021.130627 Actions

Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread

JOURNAL ARTICLE published December 2019 in Food Chemistry

Research funded by Natural Science Foundation of China (21666005,51463003) | Guangxi Natural Science Foundation of China (2017GXNSFEA198001,2016GXNSFAA380210) | Scientific Research Foundation of Guangxi University (XJPZ160713)

Authors: Rong Liu | Weidong Sun | Yanjuan Zhang | Zuqiang Huang | Huayu Hu | Mengyao Zhao | Wanhe Li

https://doi.org/10.1016/j.foodchem.2019.125196 Actions

A lead-based room-temperature phosphorescent metal–organic framework sensor for assessing the peroxide value of edible oils

JOURNAL ARTICLE published August 2022 in Food Chemistry

Authors: Zisen Wu | Jie Wei | Tianhui Jiao | Qingmin Chen | Munetaka Oyama | Quansheng Chen | Xiaomei Chen

https://doi.org/10.1016/j.foodchem.2022.132710 Actions

Inhibiting the formation of advanced glycation end-products by three stilbenes and the identification of their adducts

JOURNAL ARTICLE published October 2019 in Food Chemistry

Research funded by National Natural Science Foundation of China (41766006) | National Key Research and Development Program of China (2017YFD0201401)

Authors: Weixin Wang | Rui Yang | Huan Yao | Yun Wu | Weidong Pan | Ai-Qun Jia

https://doi.org/10.1016/j.foodchem.2019.02.137 Actions

Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating

JOURNAL ARTICLE published January 2006 in Food Chemistry

Authors: Vural Gökmen | Hamide Z. Şenyuva

https://doi.org/10.1016/j.foodchem.2005.06.054 Actions

Effect of micronisation temperature (130 and 170°C) on functional properties of cowpea flour

JOURNAL ARTICLE published January 2007 in Food Chemistry

Authors: Agnes M. Mwangwela | Ralph D. Waniska | Amanda Minnaar

https://doi.org/10.1016/j.foodchem.2006.12.038 Actions

Profiling contents of water-soluble metabolites and mineral nutrients to evaluate the effects of pesticides and organic and chemical fertilizers on tomato fruit quality

JOURNAL ARTICLE published February 2015 in Food Chemistry

Authors: Masami Watanabe | Yuko Ohta | Sun Licang | Naoki Motoyama | Jun Kikuchi

https://doi.org/10.1016/j.foodchem.2014.07.155 Actions

Binding of polyphenols to plant cell wall analogues – Part 1: Anthocyanins

JOURNAL ARTICLE published September 2012 in Food Chemistry

Authors: A. Padayachee | G. Netzel | M. Netzel | L. Day | D. Zabaras | D. Mikkelsen | M.J. Gidley

https://doi.org/10.1016/j.foodchem.2012.02.082 Actions

A role for anthocyanin in determining wine tannin concentration in Shiraz

JOURNAL ARTICLE published June 2014 in Food Chemistry

Authors: Rachel L. Kilmister | Marica Mazza | Nardia K. Baker | Peta Faulkner | Mark O. Downey

https://doi.org/10.1016/j.foodchem.2013.12.007 Actions

A comparison of the physicochemical properties of chestnut and highland honey: The case of Senoz Valley in the Rize province of Turkey

JOURNAL ARTICLE published May 2021 in Food Chemistry

Authors: Esra Demir Kanbur | Turan Yuksek | Vagif Atamov | Ali Erdem Ozcelik

https://doi.org/10.1016/j.foodchem.2020.128864 Actions

Comparative profiling and natural variation of polymethoxylated flavones in various citrus germplasms

JOURNAL ARTICLE published August 2021 in Food Chemistry

Research funded by National Natural Science Foundation of China (31672102) | National Key Research and Development Program of China (2018YFD1000204)

Authors: Zhaoxin Peng | Haipeng Zhang | Wenyun Li | Ziyu Yuan | Zongzhou Xie | Hongyan Zhang | Yunjiang Cheng | Jiajing Chen | Juan Xu

https://doi.org/10.1016/j.foodchem.2021.129499 Actions

Synthesis and emulsifying properties of carbohydrate fatty acid esters produced from Agave tequilana fructans by enzymatic acylation

JOURNAL ARTICLE published August 2016 in Food Chemistry

Authors: Leticia Casas-Godoy | Javier Arrizon | Daniel Arrieta-Baez | Francisco J. Plou | Georgina Sandoval

https://doi.org/10.1016/j.foodchem.2016.02.153 Actions

Quality characteristics of strawberry genotypes at different maturation stages

JOURNAL ARTICLE published January 2007 in Food Chemistry

Authors: E. Kafkas | M. Koşar | S. Paydaş | S. Kafkas | K.H.C. Başer

https://doi.org/10.1016/j.foodchem.2005.12.005 Actions

Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation

JOURNAL ARTICLE published February 2022 in Food Chemistry

Research funded by National Key Research and Development Program of China (2020YFD1001103,2662020SCPY008) | National Natural Science Foundation of China (2019ABA108,31972001)

Authors: Yanzhao Liu | Jihong Liu | Gongji Liu | Ruibing Duan | Yangyang Sun | Jie Li | Shoulei Yan | Bin Li

https://doi.org/10.1016/j.foodchem.2021.130962 Actions

Quantitative determination of fatty acid compositions in micro-encapsulated fish-oil supplements using Fourier transform infrared (FTIR) spectroscopy

JOURNAL ARTICLE published November 2012 in Food Chemistry

Authors: Jitraporn Vongsvivut | Philip Heraud | Wei Zhang | Jaroslav A. Kralovec | Don McNaughton | Colin J. Barrow

https://doi.org/10.1016/j.foodchem.2012.05.012 Actions

Phase Ⅰ and phase Ⅱ metabolic studies of Citrus flavonoids based on electrochemical simulation and in vitro methods by EC-Q-TOF/MS and HPLC-Q-TOF/MS

JOURNAL ARTICLE published June 2022 in Food Chemistry

Authors: Zi-Xuan Yue | Yu-Xin Gu | Tian-Ci Yan | Fang-Ming Liu | Jun Cao | Li-Hong Ye

https://doi.org/10.1016/j.foodchem.2022.132202 Actions

Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins

JOURNAL ARTICLE published June 2020 in Food Chemistry

Research funded by Ministry of Education and Science (577/17.08.2018,BG05M2OP001-2.009-0028)

Authors: Sonya Tsibranska | Slavka Tcholakova | Konstantin Golemanov | Nikolai Denkov | Luben Arnaudov | Eddie Pelan | Simeon D. Stoyanov

https://doi.org/10.1016/j.foodchem.2020.126365 Actions

Further studies on the iodine concentration of conventional, organic and UHT semi-skimmed milk at retail in the UK

JOURNAL ARTICLE published January 2018 in Food Chemistry

Authors: Melissa C. Stevenson | Chris Drake | D. Ian Givens

https://doi.org/10.1016/j.foodchem.2017.06.135 Actions

One-pot preparation of magnetic molecularly imprinted adsorbent with dual template molecules for simultaneously specific capture of sulfonamides and quinolones in water and milk samples

JOURNAL ARTICLE published February 2024 in Food Chemistry

Research funded by National Natural Science Foundation of China (21976149) | Natural Science Foundation of Fujian Province (2020J01045)

Authors: Youfang Huang | Yueyue Zhang | Yilin Yu | Xiaochong Song | Xiaojia Huang

https://doi.org/10.1016/j.foodchem.2023.137412 Actions

Application of metal–organic frameworks for purification of vegetable oils

JOURNAL ARTICLE published January 2016 in Food Chemistry

Authors: E.A. Vlasova | S.A. Yakimov | E.V. Naidenko | E.V. Kudrik | S.V. Makarov

https://doi.org/10.1016/j.foodchem.2015.05.078 Actions
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