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; 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 ()
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; 370 ()
Laminaria japonica is a familiar marine plant and is often used as food due to its abundant carbohydrates, vi-tamins and minerals. As one of the main ......
期刊： FOOD CHEMISTRY, 2022; 370 ()
Bioactive peptides derived from food proteins have various physiological roles and have attracted increasing attention in recent years. In this study,......
期刊： FOOD CHEMISTRY, 2022; 371 ()
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and vegetable processing. Herein, the effects of HHP and high-temp......
期刊： FOOD CHEMISTRY, 2022; 371 ()
The aim of this study was to evaluate the effect of edible oil on the volatile aroma profile and storage quality of garlic paste, and to explore the u......
期刊： FOOD CHEMISTRY, 2022; 371 ()
Developing intelligent, sensitive, and visual methods for rapidly detecting veterinary drug residues is essential for ensuring food quality and safety......
期刊： FOOD CHEMISTRY, 2022; 372 ()
In this study, three modified glassy carbon electrodes based on three-dimensional conducting polymer nano-composites (TDCPNs) were fabricated for eval......
期刊： FOOD CHEMISTRY, 2022; 372 ()
Raspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and silica gel column chromatography. Anthocyanins were then acylated w......
期刊： FOOD CHEMISTRY, 2022; 372 ()
Sweet potato leaf polyphenols (SPLPs) have shown potential health benefits in the food and pharmaceutical industries. Nowadays, consumption of SPLPs f......
期刊： FOOD CHEMISTRY, 2022; 372 ()
To investigate the effect of pH on lipid oxidation of chicken muscle, chicken hemolysates were added to washed chicken muscles to analyze lipid oxidat......
