Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency
Elahe Abedi, Shima Kaveh, Seyed Mohammad Bagher Hashemi
FOOD CHEMISTRY (2024)
Combined quantitative lipidomics and back-propagation neural network approach to discriminate the breed and part source of lamb
Chongxin Liu, Dequan Zhang, Shaobo Li, Peter Dunne, Nigel Patrick Brunton, Simona Grasso, Chunyou Liu, Xiaochun Zheng, Cheng Li, Li Chen
FOOD CHEMISTRY (2024)
Multi-omics in food safety and authenticity in terms of food components
Guangyue Su, Chong Yu, Shuwen Liang, Wei Wang, Haifeng Wang
FOOD CHEMISTRY (2024)
Raw material-dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in natural lactic fermentation of Brassica rapa leaves
Satoru Tomita, Takashi Inaoka, Akihito Endo, Sanae Okada
FOOD CHEMISTRY (2024)
Major peanut allergens are quickly released from peanuts when seeds are hydrated under specific conditions
Rafael Valdelvira, Joana Costa, Jesus F. Crespo, Beatriz Cabanillas
FOOD CHEMISTRY (2024)
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
Jingfan Wang, Ping Yang, Junmei Liu, Weifang Yang, Yu Qiang, Wei Jia, Dong Han, Chunhui Zhang, Giorgia Purcaro, Marie-Laure Fauconnier
FOOD CHEMISTRY (2024)
Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method
Yongchang Liu, Zusheng Wei, Jiarui Wang, Yinliang Wu, Xin Xu, Bin Wang, M. Abd El-Aty
FOOD CHEMISTRY (2024)
Production of highly water-soluble genistein α-diglucoside using an engineered O-α-glycoligase with enhanced transglycosylation activity and altered substrate specificity
Jetendra Kumar Roy, Hee-Won Ahn, Jaeick Lee, Jin-Hyo Kim, Sang-Ho Yoo, Young-Wan Kim
FOOD CHEMISTRY (2024)
A novel block copolymer containing gadolinium oxide nanoparticles in ultrasound assisted-dispersive solid phase microextraction of total arsenic in human foodstuffs: A multivariate optimization methodology
Jamshed Ali, Mustafa Tuzen, Wahid Bux Jatoi, Baki Hazer
FOOD CHEMISTRY (2024)
Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusion rate of curcumin
Kazuya Nagano, Tomohiro Nakao, Mariko Takeda, Haruna Hirai, Hikaru Maekita, Michiko Nakamura, Naoki Imakawa, Ayako Egawa, Toshimichi Fujiwara, Jian-Qing Gao, Keigo Kinoshita, Makoto Sakata, Masayuki Nishino, Takuya Yamashita, Takuya Yoshida, Kazuo Harada, Keisuke Tachibana, Takefumi Doi, Kazumasa Hirata, Hirofumi Tsujino, Kazuma Higashisaka, Yasuo Tsutsumi
FOOD CHEMISTRY (2024)
Electrochemical determination of Roxarsone using preconcentration-based signal amplification on modified screen-printed electrode
Luis M. C. Ferreira, Paulo R. Martins, Cristiane G. Silva, Luiz H. Marcolino-Junior, Marcio F. Bergamini, Fernando C. Vicentini
FOOD CHEMISTRY (2024)
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)