期刊： FOOD CHEMISTRY, 2022; 366 ()
A natamycin-based non-migratory antimicrobial packaging for extending shelf-life of yogurt drink (Doogh) was developed. Firstly, the surface of low-de......
期刊： FOOD CHEMISTRY, 2022; 366 ()
Cinnamon oil is obtained by steam distillation from cinnamon leaves and is usually considered highly costeffective compared to bark oil, however, whic......
期刊： FOOD CHEMISTRY, 2022; 367 ()
In this work, the use of a multisyringe flow injection analysis coupled to hydride generation atomic fluorescence spectrometry (MSFIA-HG-AFS) for inor......
期刊： FOOD CHEMISTRY, 2022; 367 ()
Basil is an edible, aromatic plant, which makes the study of the ecotoxicity of metals in plant metabolism relevant. Given the above, the objective of......
期刊： FOOD CHEMISTRY, 2022; 368 ()
Squalene and beta-sitosterol are health-benefit compounds due to their nutritional and medicinal properties. It has been reported that the content of ......
期刊： FOOD CHEMISTRY, 2022; 368 ()
A novel deep eutectic solvents (DES) was successfully applied as an emulsifier in vortex assisted liquid-liquid microextraction (VALLME) coupled with ......
期刊： FOOD CHEMISTRY, 2022; 368 ()
Complex microbial community plays an important role for flavor formation in traditional dry-cured grass carp. To investigate the correlation between m......
期刊： FOOD CHEMISTRY, 2022; 369 ()
A simple and sensitive method based on surface molecularly imprinted solid-phase extraction (SMISPE) combined with liquid chromatography-tandem mass s......
期刊： FOOD CHEMISTRY, 2022; 369 ()
Pesticides and fertilizers are often used to improve the yield and quality of cucumber fruit. In this study, the effect of pesticide applied with or w......
期刊： FOOD CHEMISTRY, 2022; 370 ()
Natural deep eutectic solvent (NADES) has received increasing interest as a green alternative to traditional organic solvents for efficient extraction......
期刊： FOOD CHEMISTRY, 2022; 369 ()
The excessive uptake of nitrite is perilous and detrimental for human health that prone to cancer disease. Herein, described the synthesis of SiO2/Al2......
期刊： FOOD CHEMISTRY, 2022; 369 ()
High Temperature-Short Time (HTST) pasteurization was proposed as an alternative to Holder pasteurization (HOP) to increase the retention of specific ......
期刊： FOOD CHEMISTRY, 2022; 370 ()
Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverage......
