Showing 61 - 80 results of 296 for search '"food chemistry"', query time: 0.04s Refine Results
  1. 61
    Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics

    Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics by Xueya Wang, Kuan Lu, Wenxin Li, Ju Chen, Yong Yin, Xiaojing Sun, Min Lu, Jianwen He

    Published 2025-02-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  2. 62
    Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes

    Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes by Shasha Cheng, Yu Zhang, Heng Zhou, Zhen Huang, Haifu Jia, Yujun Jiang, Hao Wang, Chaoxin Man

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  3. 63
    Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube

    Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube by Peng Chen, Xiaoli Wang, Rao Fu, Xiaoyan Xiao, Yu Li, Tulin Lu, Tao Wang, Qiaosheng Guo, Peina Zhou, Chenghao Fei

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  4. 64
    Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines

    Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines by Xiaomin Zang, Qing Du, Jiao Jiang, Yan-ying Liang, Dongqing Ye, Yanlin Liu

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  5. 65
    Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies

    Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies by Yuanyuan Wei, Delu Ning, Liping Sun, Ying Gu, Yongliang Zhuang, Yangyue Ding, Xuejing Fan

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  6. 66
    Dynamics of linalool and its derivatives enantiomers in Camellia sinensis var. Assamica “Hainan dayezhong”

    Dynamics of linalool and its derivatives enantiomers in Camellia sinensis var. Assamica “Hainan dayezhong” by Ying Zhou, Junjie Tian, Hainuo Hong, Yang Gao, Yunchuan He, Zeng-Rong Zhu

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  7. 67
    A CsPb0.95Ni0.05Br3 NCs-based fluorescence sensor for rapidly and accurately evaluating trace water in edible oils along with the structure destruction and dissolution

    A CsPb0.95Ni0.05Br3 NCs-based fluorescence sensor for rapidly and accurately evaluating trace water in edible oils along with the structure destruction and dissolution by Qin Ye, Penghao Zhu, Xianghe Meng, Jie Li, Yuanchao Lu

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  8. 68
    New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food

    New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food by Amanda Tresiliana Mulio, Chien-Shan Chiu, Yung-Jia Chan, Wen-Chien Lu, Po-Hsien Li

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  9. 69
    Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy

    Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy by Priyanka Prajapati, Chhavi Porwal, Meenakshi Garg, Neha Singh, Susmita Dey Sadhu, Rajni Chopra, Eram S. Rao, Aparna Agarwal, Mohd Saeed, Safia Obaidur Rab, Dipendra Kumar Mahato, Pradeep Kumar, Madhu Kamle, Abhishek Dutt Tripathi

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  10. 70
    Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties

    Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties by Wenyuan Zhang, Liang Li, Yaqi Zhao, Haixia Yang, Xuejie Zhang, Zhanquan Zhang, Xue Wang, Zhenzhen Xu, Wanxing Wang, Jianjun Deng

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  11. 71
    Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds

    Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds by Han Zhao, Li-Juan Chai, Wei Zhang, Xiao-Juan Zhang, Zhen-Ming Lu, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  12. 72
    Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture

    Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture by Yaxuan Liao, Mengdi Xin, Hao Dong, Yuxing Liu, Lingling Li, Xinyong Guo, Shaobo Cheng, Guogang Chen

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  13. 73
    Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production

    Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production by Zahra Kargar, Abdollah Hematian Sourki

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  14. 74
    Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications

    Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications by Tanu Tomar, Angel Sachdeva, Joydeep Dutta, Abdel Rahman Mohammad Al Tawaha, Arun Karnwal, Tabarak Malik, Manickam Selvaraj

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  15. 75
    Research on a new process of reconstituted landess goose steak

    Research on a new process of reconstituted landess goose steak by Saisai Zhang, Hanrui Wang, SiYuan Li, Junjie Zhang, Linwu Zhuang, Shengfu Li

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  16. 76
    Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness

    Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness by Jun Wang, Wenpeng Zhao, Dongli Qin, Hongyan Shan, Xiaoman Zhu, Lilan Chen, Ying Liu, Songnan Li

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  17. 77
    Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour

    Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour by Tai Van Ngo, Naphatrapi Luangsakul

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  18. 78
    Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions

    Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions by Saloni Chauhan, Harpreet Kaur, Renuka Aggarwal, Prabhjot Kaur, Kiran Bains

    Published 2025-03-01
    “…Food Chemistry Advances…”
    Get full text
    Article
    Save to List
    Saved in:
  19. 79
    Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat

    Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat by Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu

    Published 2025-01-01
    “…Food Chemistry: X…”
    Get full text
    Article
    Save to List
    Saved in:
  20. 80
    Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice

    Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice by Rossi Indiarto, Natallina Wiranto Putri, Fetriyuna Fetriyuna, Edy Subroto, Arif Nanda Irawan, Dimas Rahadian Aji Muhammad, Mohd Nizam Lani

    Published 2025-03-01
    “…Food Chemistry Advances…”
    Get full text
    Article
    Save to List
    Saved in:

Search Tools: