Food Chemistry

Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Marjeta Mencin, Polona Jamnik, Maja Mikulič Petkovšek, Robert Veberič, Petra Terpinc

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Hybridization of glucosyl stevioside and hydroxypropyl methylcellulose to improve the solubility of lutein

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Shuwei Luo, Lijun Yu, Jiangfeng Song, Caie Wu, Ying Li, Chenchen Zhang

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Light synergistically promotes the tea green leafhopper infestation-induced accumulation of linalool oxides and their glucosides in tea (Camellia sinensis)

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Yangyang Xiao, Haibo Tan, Haitao Huang, Jizhong Yu, Lanting Zeng, Yinyin Liao, Ping Wu, Ziyin Yang

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Determining the geographical origin and cultivation methods of Shanghai special rice using NIR and IRMS

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Xing Liu, Bin Bai, Karyne M. Rogers, Dan Wu, Qunli Qian, Fang Qi, Jiaxin Zhou, Chunxia Yao, Weiguo Song

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Zi-Xuan Wu, De-Yang Li, Miao Shen, Zi-Ye Wang, Zi-Wei Wang, Yu-Xin Liu, Yan-Hong Bai, Da-Yong Zhou

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Balarabe B. Ismail, Rui Huang, Donghong Liu, Xingqian Ye, Mingming Guo

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Rational construction of a new water soluble turn-on colorimetric and NIR fluorescent sensor for high selective Sec detection in Se-enriched foods and biosystems

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Qiaomei Yang, Can Xie, Kun Luo, Libin Tan, Longpeng Peng, Liyi Zhou

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Starch molecular structural differences between chalky and translucent parts of chalky rice grains

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Keyu Tao, Xin Liu, Wenwen Yu, Galex K.S. Neoh, Robert G. Gilbert

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Green reduction of silver nanoparticles for cadmium detection in food using surface-enhanced Raman spectroscopy coupled multivariate calibration

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Ping Chen, Limei Yin, Hesham R. El-Seedi, Xiaobo Zou, Zhiming Guo

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics

Publication date: 15 November 2022Source: Food Chemistry, Volume 394Author(s): Yali Shi, Yin Zhu, Wanjun Ma, Jiang Shi, Qunhua Peng, Zhi Lin, Haipeng Lv

By ScienceDirect Publication: Food Chemistry, 2 years ago

Food Chemistry

Food Chemistry

Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (<em>Triticum spelta</em> L.) seed antioxidants by fermentation

Food Chemistry

Hybridization of glucosyl stevioside and hydroxypropyl methylcellulose to improve the solubility of lutein

Food Chemistry

Light synergistically promotes the tea green leafhopper infestation-induced accumulation of linalool oxides and their glucosides in tea (<em>Camellia sinensis</em>)

Food Chemistry

Determining the geographical origin and cultivation methods of Shanghai special rice using NIR and IRMS

Food Chemistry

Effect of different <em>sous-vide</em> cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (<em>Argopecten irradians</em>) adductor muscle

Food Chemistry

Potential valorisation of baobab (<em>Adansonia digitata)</em> seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS

Food Chemistry

Rational construction of a new water soluble turn-on colorimetric and NIR fluorescent sensor for high selective Sec detection in Se-enriched foods and biosystems

Food Chemistry

Starch molecular structural differences between chalky and translucent parts of chalky rice grains

Food Chemistry

Green reduction of silver nanoparticles for cadmium detection in food using surface-enhanced Raman spectroscopy coupled multivariate calibration

Food Chemistry

Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (<em>Camellia sinensis</em> var<em>. sinensis</em>) using the widely targeted metabolomics