1,122 articles

Microbial Conversion of Vegetable Waste for Flavor Additives via Solid-State Fermentation: A Comprehensive Review

in Food Chemistry

α-Glucosidase Inhibitory Activity of Polyphenol-rich Sugarcane extract: Screening and Mechanistic Insights Based on Biolayer Interferometry-Mass Spectrometry

in Food Chemistry

• Mengli Yao
• Jia Liu
• Fang Zhou
• Haizhi Li
• Ruoyong Wang
• ZHONG HAN
• Jie Liu
• Wei Chen
• Guoyu Liu
• Shuheng Yang

Chemical composition, characterization, and antimicrobial properties of Thymbra spicata essential oil-based nanoemulsions and its application on curd cheese

in Food Chemistry

• Serpil Demirci Kayiran
• Umay Merve Guven Bolgen
• Ebru Akgül
• Pinar Kadiroglu
• Nurten Cengiz
• Tilbe Cevikelli
• Deniz Onan
• Esra Eroglu Ozkan
• Gizem Bozdogan
• Mehmet Boga

Effect of ultrasonication and use of aminopeptidase from Aeromonas proteolytica on quality parameters of fish protein hydrolysates from side streams of Atlantic mackerel (Scomber scombrus)

in Food Chemistry

• Janna Cropotova
• Kristine Kvangarsnes
• Janne Stangeland
• Amélie Le Gall
• Turid Rustad

Editorial: Exploring Bioactive Polyphenols in Agri-Food Wastes: From Extraction to Biological Impact

in Food Chemistry

• Francisca Rodrigues
• Doretta Cuffaro
• Maria Digiacomo

Effects of screw-pressing temperature on the functional properties and structural characteristics of apricot (Prunus armeniaca L.) kernel protein isolates

in Food Chemistry

• Li Zhang
• Hongyu Wu
• Mengshi Wang
• Xianjin Zhou
• Kexike Bayin
• Ruiguo Cui
• Lijun Song
• Fengjuan Liu

Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata

in Food Chemistry

• Mao-Cheng Tang
• Xin-Ying Song
• Wei Huang
• Xiang-Yang Lu
• Chong Wang
• Hu-Hu Liu

Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity

in Food Chemistry

• Lilan Chen
• Haohui Li
• Chunyuan Jiang
• Baoer Zuo
• Meifeng Li
• Sining Li
• Xiaoning Zhang

Hypoglycemic effect of peony flowers polyphenols based on gut microbiota and metabolomics

in Food Chemistry

• Ling Chen
• Xuefang Wang
• Erjuan Ning
• Lipan Zhang
• Feifei Li
• Lupeng Wang
• Jie Zhu
• Huanan Zhang
• Tao Wang
• Yanni Ma

Antioxidant activity and phytochemical analysis of different varieties of barley (Hordeum vulgare L.) available in Pakistan

in Food Chemistry

• Sana Noreen
• Tabussam Tufail
• Hooria Mubashar
• Huma Bader-ul-ain
• Areej Hassan
• Amama Zafar
• Patrick Maduabuchi Aja
• Ayomide Victor Atoki

Ultrasound-assisted Enzymatic Extraction of Dark Tea Total Polyphenols

in Food Chemistry

• Jinhua Shao
• Xinsheng Xiao
• Yuhang Li
• Bo Chen
• Lei Xing
• Zhiyong Zhu
• Chenmei Qi

Capsaicin: beyond TRPV1

in Food Chemistry

• Rebeca Juárez-Contreras
• Edgardo Mota-Carrillo
• Angelica Piedra-Ramírez
• Daniel Farías-Sánchez
• Ricardo González-Ramírez
• Sara Luz Morales-Lázaro

Effects of in vitro simulated digestion on the α-glucosidase inhibitory activity, structure, and prebiotic activity of a polysaccharide from Anemarrhena asphodeloides Bunge

in Food Chemistry

• Baolian Li
• Guihong Fang
• Meijuan Lan
• Juan Xiao
• Xia Zhang
• Lin Li
• Bing Li
• Juncheng Chen

Mechanism and Multilayer Perceptron prediction model of the removal of α-terpineol, terpinen-4-ol and carvone from pasteurized citrus juices by β-cyclodextrin encapsulation

in Food Chemistry

• Ruijie Mai
• Shuo Xue
• Jingnan Ren
• Gang Fan
• Jinchu Yang
• Linhua Huang
• Guijie Li
• Yujiao Cheng
• Qiuling Wang
• Yongfeng Yang

Functional foods and bioactive compounds: a comprehensive review on their role in mitigating drug-induced liver injury

in Food Chemistry

• Jin-Wei Zhao
• Wei-Yi Zhao
• Meng Zhao
• Lu Yu

Characterization and feature selection of volatile metabolites in Yangxian pigmented rice varieties through GC-MS and machine learning algorithms

in Food Chemistry

• Kaiqi Cheng
• Ruonan Dong
• Fei Pan
• Wen Su
• Lingjie Xi
• Meng Zhang
• Jingzhang Geng
• Ruichang Gao
• Wengang Jin
• A. M. Abd El-Aty