Food Chemistry

Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: Implications for wine tannin concentration and colloidal stability

Publication date: 15 August 2022Source: Food Chemistry, Volume 385Author(s): Stella Kassara, Erin L. Norton, Agnieszka Mierczynska-Vasilev, Gavin Lavi Sacks, Keren A. Bindon

By ScienceDirect Publication: Food Chemistry, 3 years ago

Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

Publication date: 15 August 2022Source: Food Chemistry, Volume 385Author(s): Betül Yesiltas, Pedro J. García-Moreno, Simon Gregersen, Tobias H. Olsen, Nykola C. Jones, Søren V. Hoffmann, Paolo Marcatili, Michael T. Overgaard, Egon B. Hansen, Charlotte …

By ScienceDirect Publication: Food Chemistry, 3 years ago

Second-order derivative of square-wave voltammetry for determination of vanillin at platinum electrode

Publication date: 15 August 2022Source: Food Chemistry, Volume 385Author(s): Carmen Ioana Fort, Simona Codruta Aurora Cobzac, Graziella Liana Turdean

By ScienceDirect Publication: Food Chemistry, 3 years ago

Food Chemistry

Starch-polyester bilayer films with phenolic acids for pork meat preservation

Publication date: 15 August 2022Source: Food Chemistry, Volume 385Author(s): Eva Hernández-García, Maria Vargas, Amparo Chiralt

By ScienceDirect Publication: Food Chemistry, 3 years ago

Food Chemistry

Preparation and characterization of edible carboxymethyl cellulose films containing natural antibacterial agents: Lysozyme

Publication date: 15 August 2022Source: Food Chemistry, Volume 385Author(s): Xiaoxian Hu, Yaofa Liu, Dandan Zhu, Yongguo Jin, Haobo Jin, Long Sheng

By ScienceDirect Publication: Food Chemistry, 3 years ago

Food Chemistry

Thermal degradation kinetics and pyrolysis GC–MS study of curcumin

Publication date: 15 August 2022Source: Food Chemistry, Volume 385Author(s): Rashid Masih, Mohammad S. Iqbal

By ScienceDirect Publication: Food Chemistry, 3 years ago

Food Chemistry

Mitigative capacity of <em>Kaempferia galanga</em> L. and kaempferol on heterocyclic amines and advanced glycation end products in roasted beef patties and related mechanistic analysis by density functional theory

Publication date: 15 August 2022Source: Food Chemistry, Volume 385Author(s): Chaoyi Xue, Wei Quan, Yong Li, Zhiyong He, Fang Qin, Zhaojun Wang, Jie Chen, Maomao Zeng

By ScienceDirect Publication: Food Chemistry, 3 years ago

Food Chemistry

Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis

Publication date: 15 August 2022Source: Food Chemistry, Volume 385Author(s): Ziqi Guo, Yuqi Huang, Jian Huang, Shuyi Li, Zhenzhou Zhu, Qianchun Deng, Shuiyuan Cheng

By ScienceDirect Publication: Food Chemistry, 3 years ago

Food Chemistry

Nutritional and bioactive oils from salmon (<em>Salmo salar</em>) side streams obtained by Soxhlet and optimized microwave-assisted extraction

Publication date: 30 August 2022Source: Food Chemistry, Volume 386Author(s): Beatriz de la Fuente, José Pinela, Filipa Mandim, Sandrina A. Heleno, Isabel C.F.R. Ferreira, Francisco J. Barba, Houda Berrada, Cristina Caleja, Lillian Barros

By ScienceDirect Publication: Food Chemistry, 3 years ago