Molecular mechanisms of the irradiation-induced accumulation of polyphenols in star anise (Illicium verum Hook. f.)

Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods

(2021) Hasan Pinar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

(2021) Yuting Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluating the interplay among stationary phases/ion-pairing reagents/sequences for liquid chromatography mass spectrometry analysis of oligonucleotides

(2021) Xiaochan Chen et al.   ANALYTICAL BIOCHEMISTRY

Effect of mechanical vibration on postharvest quality and volatile compounds of blueberry fruit

(2021) Fangxu Xu et al.   FOOD CHEMISTRY

Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel

(2021) Shutian Wu et al.   FOOD CHEMISTRY

Coffee phytochemicals and post-harvest handling—A complex and delicate balance

(2021) Leah M. Munyendo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Nutritional properties and phenolic acid profile of selected Philippine pigmented maize with high antioxidant activity

(2021) Julie Ann Mher A. Libron et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Determination of lactose in low-lactose and lactose-free dairy products using LC-MS

(2021) Jinchuan Yang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages

(2021) Wei Jia et al.   FOOD CHEMISTRY

Effect of nisin and potassium sorbate additions on lipids and nutritional quality of Tan sheep meat

(2021) Wei Jia et al.   FOOD CHEMISTRY

Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk

(2021) Wei Jia et al.   FOOD CHEMISTRY

Untargeted foodomics reveals molecular mechanism of magnetic field effect on Feng-flavor Baijiu ageing

(2021) Wei Jia et al.   FOOD RESEARCH INTERNATIONAL

Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat

(2021) Wei Jia et al.   MEAT SCIENCE

Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef

(2020) Luana Aparecida Sales et al.   MEAT SCIENCE

Effects of star anise (Illicium verum Hook. f) and its extractions on carcass traits, relative organ weight, intestinal development and meat quality of broiler chickens

(2020) Xiao Ding et al.   POULTRY SCIENCE

Detection of irradiated components in mixtures of herbs and spices by thermoluminescence

(2020) Ivana Sandeva et al.   RADIATION PHYSICS AND CHEMISTRY

Selective in vitro and in silico enzymes inhibitory activities of phenolic acids and flavonoids of food plants: Relations with oxidative stress

(2020) Ismail Yener et al.   FOOD CHEMISTRY

Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid

(2020) Yue Shi et al.   FOOD CHEMISTRY

Effects of 60Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities

(2020) Yong Cheng et al.   FOOD CHEMISTRY

Wholesomeness and safety aspects of irradiated foods

(2019) Rajeev Ravindran et al.   FOOD CHEMISTRY

Determination of phenolic antioxidants additives in industrial wastewater from polypropylene production using solid phase extraction with high-performance liquid chromatography

(2019) Joaquin Hernández-Fernandez et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of seven illegal dyes in Egyptian spices by HPLC with gel permeation chromatography clean up

(2019) Ahmed Salem Sebaei et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Plasma enhanced-nutmeg essential oil solid liposome treatment on the gelling and storage properties of pork meat batters

(2019) Yulin Zhu et al.   JOURNAL OF FOOD ENGINEERING

Identification of a surrogate to validate irradiation processing of selected spices

(2018) E.V. Arias-Rios et al.   LWT-FOOD SCIENCE AND TECHNOLOGY