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Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

Journal of chemistry, 2018-01, Vol.2018 (2018), p.1-14

2018

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Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indica L.) Peels

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-13

2018

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Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-7

2017

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Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review

Nutrients, 2023-01, Vol.15 (2), p.310

2023

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Mopane worm value chain in Zimbabwe: Evidence on knowledge, practices, and processes in Gwanda District

PloS one, 2022-12, Vol.17 (12), p.e0278230-e0278230

2022

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Ultrasound assisted extraction and liposome encapsulation of olive leaves and orange peels: How to transform biomass waste into valuable resources with antimicrobial activity

Ultrasonics sonochemistry, 2024-01, Vol.102, p.106765, Article 106765

2024

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Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry

Amino acids, 2015-01, Vol.47 (1), p.111-124

2015

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Thorough Investigation of the Phenolic Profile of Reputable Greek Honey Varieties: Varietal Discrimination and Floral Markers Identification Using Liquid Chromatography–High-Resolution Mass Spectrometry

Molecules (Basel, Switzerland), 2022-07, Vol.27 (14), p.4444

2022

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Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe

Journal of functional foods, 2024-01, Vol.112, p.105957, Article 105957

2024

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Bioactive Compounds from Food Byproducts

Journal of food quality, 2019-01, Vol.2019, p.1-2

2019

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Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

Heliyon, 2021-07, Vol.7 (7), p.e07441-e07441, Article e07441

2021

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Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems

Current research in food science, 2024-01, Vol.8, p.100767-100767, Article 100767

2024

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Chemistry of Food Contaminants and Their Remediation or Mitigation

Journal of chemistry, 2019, Vol.2019, p.1-2

2019

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Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran

Journal of chemistry, 2019-01, Vol.2019 (2019), p.1-6

2019

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Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system

Food chemistry, 2020-09, Vol.323, p.126793-126793, Article 126793

2020

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Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

Journal of chemistry, 2018-01, Vol.2018 (2018), p.1-8

2018

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Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application

Food packaging and shelf life, 2021-09, Vol.29, p.100708, Article 100708

2021

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Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

Food chemistry, 2015-12, Vol.188, p.357-364

2015

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Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Food chemistry, 2018-03, Vol.243, p.365-372

2018

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Metabolomics driven analysis by UAEGC-MS and antioxidant activity of chia (Salvia hispanica L.) commercial and mutant seeds

Food chemistry, 2018-07, Vol.254, p.137-143

2018

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Novel Cyclic Lipodepsipeptide from Pseudomonas syringae pv. lachrymans Strain 508 and Syringopeptin Antimicrobial Activities

Antimicrobial Agents and Chemotherapy, 2005-12, Vol.49 (12), p.5037-5045

2005

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Effect of post-harvest anti-sprouting treatment with spearmint essential oil on acrylamide formation in potato crisps

Food science & technology, 2023-06, Vol.183, p.114896, Article 114896

2023

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Structure, conformation and biological activity of a novel lipodepsipeptide from Pseudomonas corrugata: cormycin A

Biochemical journal, 2004-11, Vol.384 (Pt 1), p.25-36

2004

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Development of a gluten free bread enriched with faba bean husk as a fibre supplement

Food science & technology, 2023-01, Vol.173, p.114362, Article 114362

2023

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Metabolomics and chemometrics of seven aromatic plants: Carob, eucalyptus, laurel, mint, myrtle, rosemary and strawberry tree

Phytochemical analysis, 2022-07, Vol.33 (5), p.696-709

2022

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Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indica L.) Peels

Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review

Mopane worm value chain in Zimbabwe: Evidence on knowledge, practices, and processes in Gwanda District

Ultrasound assisted extraction and liposome encapsulation of olive leaves and orange peels: How to transform biomass waste into valuable resources with antimicrobial activity

Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry

Thorough Investigation of the Phenolic Profile of Reputable Greek Honey Varieties: Varietal Discrimination and Floral Markers Identification Using Liquid Chromatography–High-Resolution Mass Spectrometry

Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe

Bioactive Compounds from Food Byproducts

Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems

Chemistry of Food Contaminants and Their Remediation or Mitigation

Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran

Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system

Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application

Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Metabolomics driven analysis by UAEGC-MS and antioxidant activity of chia (Salvia hispanica L.) commercial and mutant seeds

Novel Cyclic Lipodepsipeptide from Pseudomonas syringae pv. lachrymans Strain 508 and Syringopeptin Antimicrobial Activities

Effect of post-harvest anti-sprouting treatment with spearmint essential oil on acrylamide formation in potato crisps

Structure, conformation and biological activity of a novel lipodepsipeptide from Pseudomonas corrugata: cormycin A

Development of a gluten free bread enriched with faba bean husk as a fibre supplement

Metabolomics and chemometrics of seven aromatic plants: Carob, eucalyptus, laurel, mint, myrtle, rosemary and strawberry tree

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