ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
FOOD CHEMISTRY (2024)
Application of novel adsorbents synthesized with polypyrrole in magnetic solid-phase extraction of fungicides from fresh juice and environmental water
Zheng Gang, Yi-Wen Cao, Zi-Ying Zeng, Min Chen, Shu-Tong Yang, Miao-Miao Su, Yun-Liu Zeng, Qin Tian, Zhong-Hua Yang
FOOD CHEMISTRY (2024)
Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation
Romicy Dermondes Souza, Edivania Ribeiro Lopes, Eduardo Mendes Ramos, Taila Veloso de Oliveira, Cristiane Patricia de Oliveira
FOOD CHEMISTRY (2024)
Synthesis of novel oxytetracycline-molecularly imprinted polymer using a semi-covalent chemical imprinting approach for magnetic dispersive solid phase extraction of tetracyclines in water and milk samples
Leticia Maria Effting, Alexandre Urbano, Ayla Campos do Lago, Eduardo Costa de Figueiredo, Cesar Ricardo Teixeira Tarley
FOOD CHEMISTRY (2024)
Differentiation of protein types extracted from tilapia byproducts by FTIR spectroscopy combined with chemometric analysis and their antioxidant protein hydrolysates
Kwanruedee Wachirattanapongmetee, Somporn Katekaew, Natthida Weerapreeyakul, Supawan Thawornchinsombut
FOOD CHEMISTRY (2024)
Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation
Zhikun Yang, Mingrui Li, Yanxiao Li, Xiaowei Huang, Zhihua Li, Xiaodong Zhai, Jiyong Shi, Xiaobo Zou, Jianbo Xiao, Yue Sun, Megan Povey, Yunyun Gong, Melvin Holmes
FOOD CHEMISTRY (2024)
NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm
Wisse Hermans, Sabrina Geisslitz, Yamina De Bondt, Niels A. Langenaeken, Katharina A. Scherf, Christophe M. Courtin
FOOD CHEMISTRY (2024)
Biological activity of optimized phenolic extracts of quince (Cydonia oblonga Miller) parts before and after simulated in vitro gastrointestinal digestion
Seda Altuntas, Mihriban Korukluoglu
FOOD CHEMISTRY (2024)
Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions
Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Gottfried Ziegleder, Andrea Buettner, Susanne Naumann-Gola
FOOD CHEMISTRY (2024)
Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: Implications for taste and nutrition
Sameera Sirisena, Sitha Chan, Nic Roberts, Sandra Dal Maso, Sally L. Gras, Gregory J. O. Martin
FOOD CHEMISTRY (2024)
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
Junwei Zhang, Zongcai Tu, Zizi Hu, Yueming Hu, Hui Wang
FOOD CHEMISTRY (2024)
Kinetic models applied to quality change and shelf-life prediction of fresh-cut pineapple in food cold chain
Bo-Kai Liao, Ai Ping Goh, Chong In Lio, Hsin- Hsiao
FOOD CHEMISTRY (2024)
Structure and in vitro digestibility of amylose-lipid complexes formed by an extrusion-debranching-complexing strategy
Qing Liu, Huanan Guan, Yuanxin Guo, Dongxu Wang, Yueyue Yang, Hangyan Ji, Aiquan Jiao, Zhengyu Jin
FOOD CHEMISTRY (2024)
Voltammetric nano-molar range quantification of agrochemical pesticide using needle-like strontium pyrophosphate embedded on sulfur doped graphitic carbon nitride electrocatalyst
Chandran Bhuvaneswari, Ramasamy Shanmugam, Arumugam Elangovan, Ponnaiah Sathish Kumar, Chandrasekaran Sharmila, Karuppaiah Sudha, Ganesan Arivazhagan, Palaniappan Subramanian
FOOD CHEMISTRY (2024)
Single-drop electrochemical immunosensor with 3D-printed magnetic attachment for onsite smartphone detection of amoxicillin in raw milk
Serdar Sanli
FOOD CHEMISTRY (2024)
Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
FOOD CHEMISTRY (2024)
Effect of milling on in vitro Digestion-Induced release and bioaccessibility of active compounds in rice
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
FOOD CHEMISTRY (2024)
Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomic
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
FOOD CHEMISTRY (2024)
Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review
Min Hyeock Lee, Hyeong Do Kim, Yun Jae Jang
FOOD CHEMISTRY (2024)
Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots
Hui Tang, Jin-Kui Ma, Lin Chen, Li-Wen Jiang, Lin-Zhi Kang, Ying-Yu Guo, Ge-Yang Men, Dan-Xia Nie, Rui-Min Zhong
FOOD CHEMISTRY (2024)