Food chemistry

Keyphrases

Publications

volume 463, number Pt 2, 2024

Pei Gao, Zhiqing Zhang, Qixing Jiang, Xiaohui Hu, Xiaojing Zhang, Peipei Yu, Fang Yang, Shaoquan Liu, Wenshui Xia
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures. Food chemistry 463 (Pt 2) (2024)
Hongbo Mi, Miaomiao Tan, Jianrong Li, Xuepeng Li, Jingxin Chen
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi. Food chemistry 463 (Pt 2) (2024)
Zuhaili Yusof, Vuanghao Lim, Nicholas M H Khong, Wee Sim Choo, Su Chern Foo
Unveiling fucoxanthin's fate: In vitro gastrointestinal digestion effects on bioaccessibility, antioxidant potential, colour changes, and metabolite profiles. Food chemistry 463 (Pt 2) (2024)
Juncai Tu, Shenghai Liu, Yuxuan Liang, Xiaoming Guo, Charles Brennan, Xiuping Dong, Beiwei Zhu
A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: Comparison with common methods. Food chemistry 463 (Pt 2) (2024)
Xinru Liu, Junlan Guan, Yuanfan Yang, Ling Wu, Hui Ni, Qingbiao Li, Feng Chen
The aroma transformation of Japanese sea bass (Lateolabrax japonicas) through endogenous enzyme incubation during the lag phase of attached microorganisms. Food chemistry 463 (Pt 2) (2024)
Zhe Xu, ShengAo Cao, Na Cui, Rui Zhang, Zijin Qin, Hanxiong Liu, Jianping Wu, Ming Du, Zhijian Tan, Tingting Li
Screening and characterization of an antifreeze peptide from sea cucumber intestinal protein hydrolysates. Food chemistry 463 (Pt 2) (2024)
Abdur Rehman, Ibrahim Khalifa, Hafiz Abudul Rasheed, Muhammad Waheed Iqbal, Muhammad Shoaib, Junxia Wang, Yongjun Zhao, Qiufang Liang, Mingming Zhong, Yufan Sun, Tawfiq Alsulami, Xiaofeng Ren, Song Miao
Co-encapsulation of borage seed oil and peppermint oil blends within ultrasound-assisted soy protein isolate/purity gum ultra complex nanoparticles: Fabrication, structural interaction mechanisms, and in vitro digestion studies. Food chemistry 463 (Pt 2) (2024)
Ying Zhang, Khalid Amin, Qiang Zhang, Ziyue Yu, Wendan Jing, Zhaohui Wang, Bo Lyu, Hansong Yu
The application of dietary fibre as microcapsule wall material in food processing. Food chemistry 463 (Pt 2) (2024)
Xiaojin Yuan, Shuqing Feng, Jianuo Li, Ruixin Guo, Chenxi Nie, Ruohan Zhai, Aobai Tu, Xinyu Cao, Min Zhang, Juxiu Li
Generation of advanced glycation end products from glycated protein or fructose/glyoxal-protein adducts under in vitro simulated gastrointestinal digestion. Food chemistry 463 (Pt 2) (2024)
Yue Xing, Xin Zhang, Ziquan Feng, Wei Ni, Hongmei Xie, Yafei Guan, Zhanling Zhu, Shunfeng Ge, Yuanmao Jiang
Optimizing 'red Fuji' apple quality: Auxin-mediated calcium distribution via fruit-stalk in bagging practices. Food chemistry 463 (Pt 2) (2024)
Yan Wang, Weijie Wu, Ruiling Liu, Ben Niu, Xiangjun Fang, Hangjun Chen, Mohamed A Farag, Li-Shu Wang, Guannan Wang, Hailong Yang, Huizhi Chen, Haiyan Gao
Silk protein: A novel antifungal and edible coating for strawberry preservation. Food chemistry 463 (Pt 2) (2024)
Na Li, Guanyu Li, Xuan Guan, Aihua Li, Yongsheng Tao
Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine. Food chemistry 463 (Pt 2) (2024)
Yuanhao Zheng, Xuan Luo, Yuan Gao, Zhizhong Sun, Kang Huang, Weilu Gao, Huirong Xu, Lijuan Xie
Lycopene detection in cherry tomatoes with feature enhancement and data fusion. Food chemistry 463 (Pt 2) (2024)
Ruihong Dong, Tuo Leng, Yuting Wang, Bei Gan, Qiang Yu, Jianhua Xie, Qianwen Du, Mengting Zhu, Yi Chen
Full composition-wide association study identifies the chemical markers to distinguish different processed camellia oils: Integrating multi-targets with chemometrics. Food chemistry 463 (Pt 2) (2024)
Su Yeob Cho, Hong-Rim Ko, Hyun-Seok Kim, Young-Kyoung Kim, Kwang-Won Lee
Cyanide profiling in stone fruit syrups: A comparative study of distillation techniques, a novel derivatization method, and cyanide composition in Maesil (Prunus Mume) syrup. Food chemistry 463 (Pt 2) (2024)
Yuxiang Wang, Benguo Liu, Yuling Ma, Chunyan Wang, Hanjun Ma, Sheng Geng
Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsions. Food chemistry 463 (Pt 2) (2024)
Shuwen Lei, Chunyan Zhao, Yue Miao, Hong Zhao, Zhichen Liu, Yuzhuang Zhang, Lei Zhao, Chunxiu Peng, Jiashun Gong
Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process. Food chemistry 463 (Pt 2) (2024)
Esmeralda Alcon, Francisco J Hidalgo, Rosario Zamora
Alkylresorcinols trap malondialdehyde in whole grain crackers. Food chemistry 463 (Pt 2) (2024)
Yaping Yin, Yongliang Zhuang, Liping Sun, Ying Gu, Gaopeng Zhang, Xuejing Fan, Yangyue Ding
How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch? Food chemistry 463 (Pt 2) (2024)
Xin Shan Lim, Qifeng Lin, Renee Chin, Lian Jie Bay, Wei Bin Tan, Xin Ee Yong, Teck Kwang Lim, Qingsong Lin
Efficient protein extraction for assessing food allergy risk in complex alternative protein matrices. Food chemistry 463 (Pt 2) (2024)
Li Wang, Jinqing Huang, Shuai Hu, Xue Li, Yao Zhang, Wenlong Cheng, Linfeng Yuan, Guangxian Liu
The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products. Food chemistry 463 (Pt 2) (2024)

volume 463, number Pt 3, 2024

Xiaoyu Duan, Lianzhu Lin, Mouming Zhao
Hydrolyzable tannins and pectin are glycolipid lowering ingredients in Phyllanthus emblica Linn.: Valid interaction with gut action targets. Food chemistry 463 (Pt 3) (2024)
Susana María Espriu-Corella, Sayra Nayely Serrano-Sandoval, Marilena Antunes-Ricardo
Impact of chickpea biofortification on the bioaccessibility of micronutrients and their relationship to obesity-linked biological activities. Food chemistry 463 (Pt 3) (2024)
Yuan Hu, Fu Wang, Hongping Chen, Lin Chen, Youping Liu
Integrated nutritional and functional components analyses reveal insights into the peel and pulp quality at different harvest times of 'Dahongpao' tangerine (Citrus reticulata Blanco). Food chemistry 463 (Pt 3) (2024)
Yifu Zhang, Tiantian Zhang, Tongliang Yang, Xixian Xie, Ye Chen
Alkaline electrolyzed water-assisted ultrasonic extraction of lutein from daylily (Hemerocallis spp.): Structural preservation and activity evaluation. Food chemistry 463 (Pt 3) (2024)
Abdul Mueed, He Ma, Philippe Madjirebaye, Akhtar Ali, Sajjad Ali, Jingwen Yu, Jing Li, Ze-Yuan Deng
Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef. Food chemistry 463 (Pt 3) (2024)
Ziqi Lin, Linhua Huang, Adil Mohamed Abker, Deog-Hwan Oh, Jihan Mohamed Kassem, Mohamed Salama, Ran Shi, Xing Fu
Magnetic polydopamine nanoparticles as stabilisers for enzyme-Pickering emulsions: Application in the interfacial catalytic reaction of olive oil. Food chemistry 463 (Pt 3) (2024)
Junwei Wang, Di Zeng, Ren Yan, Junjing Huangfu, Qingyan Hu, Yongjian Cai, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao
Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream. Food chemistry 463 (Pt 3) (2024)
Ting Du, Jiazhen Wang, Zhenqing Guo, Yu He, Shaochi Wang, Xiang Li, Nannan Qiu, Jianlong Wang, Wentao Zhang
Engineered food-derived hesperetin as heterojunction photosensitizer for inhibiting Staphylococcus aureus and degrading patulin, and its application in perishable strawberries. Food chemistry 463 (Pt 3) (2024)
R Santhosh, Rahul Thakur, Preetam Sarkar, Srinivas Janaswamy
Active bio-nanocomposites from litchi seed starch, tamarind kernel xyloglucan, and lignin nanoparticles to improve the shelf-life of banana (Musa acuminata). Food chemistry 463 (Pt 3) (2024)
Zehui Qiu, Yuyao Shi, Yao Zheng, Wenzheng Shi, Long Zhang, Mingyu Yin, Xichang Wang
Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions. Food chemistry 463 (Pt 3) (2024)
Huiying Li, Huijing Chen, Zao Shi, Zhiqiang Yi, Weizhong Hu, Shuxin Zhou, Xue Yang, Jianquan Kan, Sameh Awad, Ferenc Hegyi, Muying Du
Structure and physicochemical properties of rice starch modified with dodecenyl succinic anhydride and its use for microencapsulating Pediococcus acidilactici probiotic. Food chemistry 463 (Pt 3) (2024)
Silvia Amalia Nemes, Laura Mitrea, Bernadette-Emoke Teleky, Eva H Dulf, Lavinia Florina Călinoiu, Floricuta Ranga, Deborah-Gertrude-Alice Elekes, Zorita Diaconeasa, Francisc Vasile Dulf, Dan Cristian Vodnar
Integration of ultrasound and microwave pretreatments with solid-state fermentation enhances the release of sugars, organic acids, and phenolic compounds in wheat bran. Food chemistry 463 (Pt 3) (2024)
Biying Zhang, Cuiyi Zhang, Jiaxin Chen, Chunyao Zhao, Yingqi Du, Yafan Yang, Xianghong Xie, Ling He, Shuwen Liu, Kan Shi
On-vine drying (passérillage) improves the quality of "Hutai No. 8" table grape wine: Focusing on phenolics, aromas, color and sensory attributes. Food chemistry 463 (Pt 3) (2024)
Qingyue Li, Xiya Zhang, Mengtian Chen, Changwei Luo, Ran Yang, Tong Bu, Meng Dang, Xianqing Huang, Lianjun Song, Pingan Zhang, Liang Liu, Yexuan Mao
Functional peptide conjugated ordered gold nanoparticles based rational electrochemical immunosensor for highly stable and selective detection of zearalenone. Food chemistry 463 (Pt 3) (2024)
Nannan Zhou, Yaying Zhao, Guiying Wang, Guanghui Chen, Zhijie Zheng, Ruwei Ren, Guozhou Liao
Metabolite and microbial community composition of normal and sensory defect Nuodeng hams characterized based on metabolomics and high-throughput sequencing. Food chemistry 463 (Pt 3) (2024)
Zhouliang Sun, Dan Li, Peiying Lin, Yanjie Zhao, Ji Zhang, Irina Sergeeva, Yang Li, Huanyu Zheng
Preparation, characterization, and binding mechanism of quercetin-loaded composite nanoparticles based on zein-soybean protein isolate. Food chemistry 463 (Pt 3) (2024)
Silvia Cañas, Nicole Tosi, Vanesa Núñez-Gómez, Daniele Del Rio, Pedro Mena, María A Martín-Cabrejas, Yolanda Aguilera
Microbial catabolism of coffee pulp (poly)phenols during in vitro colonic fermentation. Food chemistry 463 (Pt 3) (2024)
Maria J Sholola, Mallory L Goggans, Michael P Dzakovich, David M Francis, Sheila K Jacobi, Jessica L Cooperstone
Discovery of steroidal alkaloid metabolites and their accumulation in pigs after short-term tomato consumption. Food chemistry 463 (Pt 3) (2024)
Anne Zartmann, Jean-Marie Galano, Simon Hammann
Analysis of glycerol bound ω-oxo-fatty acids as ω-dioxane-FAME-derivatives. Food chemistry 463 (Pt 3) (2024)
Le Chen, Shiqin Dong, Peng Xu, Zhuosi Yu, Yating He, Yongle Liu, Xiaole Xiang, Qun Huang, Shugang Li, Lin Ye
Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation. Food chemistry 463 (Pt 3) (2024)
Rihua Huang, Suxuan Xia, Shuaikun Gong, Jingjing Wang, Wei Zhang, Feifei Zhong, Qinlu Lin, Jing Deng, Wen Li
Enhancing sensitivity and stability of natural pigments in pH-responsive freshness indicators: A review. Food chemistry 463 (Pt 3) (2024)
Xin Yang, Siyu Wei, Kangdi Hou, Yumeng Wei, Mengyi Lin, Xiaosong Hu, Fang Chen, Yuchen Zhu
Citral: A potent inhibitor of advanced glycation end products. Food chemistry 463 (Pt 3) (2024)
Chen Li, Yalu Zheng, Xiaohui Xiong, Feng Xue
Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior. Food chemistry 463 (Pt 3) (2024)
Tunahan Engin, Ayhan Çiğdem, Mehmet Hakkı Alma, Duried Alwazeer
Hydrogen-rich solvent method enhances the extraction of phenolics, pigments, reducing sugars, organic acids, and vitamin C from cowslip (Primula veris L.) flower. Food chemistry 463 (Pt 3) (2024)
Jinzhao Ma, Xiaodi Huang, Liqiang Jin, Qinghua Xu
Effect of dialdehyde nanocellulose-tannin fillers on antioxidant, antibacterial, mechanical and barrier properties of chitosan films for cherry tomato preservation. Food chemistry 463 (Pt 3) (2024)
Ivan Luzardo-Ocampo, Cristina Chuck-Hernández, Ricardo E Preciado-Ortiz, Sergio R O Serna-Saldívar, Marilena Antunes-Ricardo, Anayansi Escalante-Aburto
Popcorn quality parameters and nutritional properties of oily maize (Zea mays var. 'Everta') hybrids subjected to different thermal treatments. Food chemistry 463 (Pt 3) (2024)
Kai Wang, Hui Li, Wenya Liu, Pan Liu, Chuang Jiang, Wanqi Jiang, Yaqing Xiao, Yingnan Liu
The matrix effect derived from proteins in fluorescence detection for ciprofloxacin residues in eggs. Food chemistry 463 (Pt 3) (2024)
Jiao Li, Min Sun, Yu Pan, Xiaodong Cui, Chen Li
Enzymatic oxidation increases the antibacterial activity of myricetin against Staphylococcus aureus. Food chemistry 463 (Pt 3) (2024)
Emily Lorena Chávez-Delgado, Alejandro Gastélum-Estrada, Esther Pérez-Carrillo, Perla Azucena Ramos-Parra, Mirna Estarrón-Espinosa, Edwin Estefan Reza-Zaldívar, Carmen Hernández-Brenes, Shirley Mora-Godínez, Beatriz Estefanía de Los Santos, José Antonio Guerrero-Analco, Juan Luis Monribot-Villanueva, Norma Estela Orozco-Sánchez, Daniel A Jacobo-Velázquez
Bioactive properties of spearmint, orange peel, and baby sage oleoresins obtained by supercritical CO 2 extraction and their integration into dark chocolate. Food chemistry 463 (Pt 3) (2024)