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Xylanases and high-degree wet milling improve soluble dietary fibre content in liquid oat base

Food chemistry, 2024-06, Vol.442, p.138619-138619, Article 138619

2024

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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Food chemistry, 2022-02, Vol.369, p.130920-130920, Article 130920

2022

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Essential oils: A promising eco-friendly food preservative

Food chemistry, 2020-11, Vol.330, p.127268-127268, Article 127268

2020

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Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity

Food chemistry, 2022-07, Vol.383, p.132531-132531, Article 132531

2022

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Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam

Food chemistry, 2021-11, Vol.361, p.130089-130089, Article 130089

2021

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Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Food chemistry, 2022-03, Vol.372, p.131231-131231, Article 131231

2022

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Identification of key taste components in loquat using widely targeted metabolomics

Food chemistry, 2020-09, Vol.323, p.126822-126822, Article 126822

2020

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Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

Food chemistry, 2021-11, Vol.361, p.130071-130071, Article 130071

2021

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Elevated CO2 delayed the chlorophyll degradation and anthocyanin accumulation in postharvest strawberry fruit

Food chemistry, 2019-07, Vol.285 (C), p.163-170

2019

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Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

Food chemistry, 2020-09, Vol.325, p.126921-126921, Article 126921

2020

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Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems

Food chemistry, 2021-12, Vol.365, p.130482-130482, Article 130482

2021

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Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

Food chemistry, 2019-01, Vol.272 (C), p.306-312

2019

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The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color

Food chemistry, 2021-01, Vol.335, p.127655-127655, Article 127655

2021

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A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

Food chemistry, 2022-01, Vol.366, p.130611-130611, Article 130611

2022

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Employing exogenous melatonin applying confers chilling tolerance in tomato fruits by upregulating ZAT2/6/12 giving rise to promoting endogenous polyamines, proline, and nitric oxide accumulation by triggering arginine pathway activity

Food chemistry, 2019-03, Vol.275, p.549-556

2019

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MXene@Ag-based ratiometric electrochemical sensing strategy for effective detection of carbendazim in vegetable samples

Food chemistry, 2021-10, Vol.360, p.130006-130006, Article 130006

2021

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Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Food chemistry, 2020-11, Vol.330, p.127243-127243, Article 127243

2020

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Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction

Food chemistry, 2021-12, Vol.364, p.129622-129622, Article 129622

2021

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Mesoporous silica supported orderly-spaced gold nanoparticles SERS-based sensor for pesticides detection in food

Food chemistry, 2020-06, Vol.315, p.126300-126300, Article 126300

2020

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Melatonin treatment reduces ethylene production and maintains fruit quality in apple during postharvest storage

Food chemistry, 2021-02, Vol.337, p.127753-127753, Article 127753

2021

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Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil

Food chemistry, 2020-10, Vol.326, p.126974-126974, Article 126974

2020

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Ethylene scavengers for the preservation of fruits and vegetables: A review

Food chemistry, 2021-02, Vol.337, p.127750-127750, Article 127750

2021

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Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Food chemistry, 2020-09, Vol.323, p.126839-126839, Article 126839

2020

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Determination of multi-pesticide residues in green tea with a modified QuEChERS protocol coupled to HPLC-MS/MS

Food chemistry, 2019-03, Vol.275, p.255-264

2019

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A review of chemical constituents and health-promoting effects of citrus peels

Food chemistry, 2021-12, Vol.365, p.130585-130585, Article 130585

2021

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Xylanases and high-degree wet milling improve soluble dietary fibre content in liquid oat base

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Essential oils: A promising eco-friendly food preservative

Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity

Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Identification of key taste components in loquat using widely targeted metabolomics

Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

Elevated CO2 delayed the chlorophyll degradation and anthocyanin accumulation in postharvest strawberry fruit

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color

A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

Employing exogenous melatonin applying confers chilling tolerance in tomato fruits by upregulating ZAT2/6/12 giving rise to promoting endogenous polyamines, proline, and nitric oxide accumulation by triggering arginine pathway activity

MXene@Ag-based ratiometric electrochemical sensing strategy for effective detection of carbendazim in vegetable samples

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction

Mesoporous silica supported orderly-spaced gold nanoparticles SERS-based sensor for pesticides detection in food

Melatonin treatment reduces ethylene production and maintains fruit quality in apple during postharvest storage

Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil

Ethylene scavengers for the preservation of fruits and vegetables: A review

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Determination of multi-pesticide residues in green tea with a modified QuEChERS protocol coupled to HPLC-MS/MS

A review of chemical constituents and health-promoting effects of citrus peels

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