Papers in Food Chemistry Advances
Page 10 · newest first
- Hop (Humulus lupulus) leaves as a functional ingredient to mitigate lipid oxidation and preserve PUFAs in rough scad pattiesFood Chemistry Advances · 2024
- Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefitsFood Chemistry Advances · 2024
- Flavonoids analysis in citrus peels by UPLC-Q-TOF-MS/MS and its antioxidant and anti-inflammation activitySHILAP Revista de lepidopterología · 2024
- Exploring the multiple effects of butein on adipogenic differentiation, inflammatory responses, and glucose metabolism in cellular modelsFood Chemistry Advances · 2024
- Green extraction of bioactives from apple pomace and olive leaves: Characterisation and their effect on the heat-induced trans fatty acid formation in edible oils during frying processFood Chemistry Advances · 2024
- A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processingFood Chemistry Advances · 2024
- Modulation of the antibiotic activity by the Acrocomia intumescens Drude fixed oil against MRSA and other MDR bacterial strainsFood Chemistry Advances · 2024
- Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beefFood Chemistry Advances · 2024
- Effect of Caryocar coriaceum Wittm. fixed oil on body weight and metabolic parameters of mice fed a high-fat dietFood Chemistry Advances · 2024
- Production and properties of powder and pigments from bacuri (Platonia insignis Mart) rindsFood Chemistry Advances · 2024
- UHT processing in the context of plant-based beverages: A scientific review on product characteristics and the functional role of plant proteinsFood Chemistry Advances · 2024
- Biosynthesis and investigation of antibacterial properties of green silver nanoparticles using fruit extracts of Wild barberry, Medlar (Mespilus germanica L.), and HawthornFood Chemistry Advances · 2024
- Foods elaborated with vegetable by-product effects on blood lipid levels: A systematic reviewFood Chemistry Advances · 2024
- Sprouting and hydrothermal treatments improve nutritional quality and consumer acceptability of biofortified common bean (Phaseolus vulgaris)Food Chemistry Advances · 2024
- Total phenolic content, antioxidant, and antimicrobial activities of ripe and unripe Ghanaian habanero pepper (Capsicum chinense)Food Chemistry Advances · 2024
- Antihyperglycemic potential of fermented Digitaria exilis polysaccharide partially substituted with Clendendrum volubile leaf extractFood Chemistry Advances · 2024
- Freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice during hot air dryingFood Chemistry Advances · 2024
- Inhibition of dipeptidyl peptidase-IV by hydrolysates of beta-lactoglobulin isolated from Gir cow milkFood Chemistry Advances · 2024
- Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookiesFood Chemistry Advances · 2024
- Effect of pH on the extraction and stability of anthocyanins from jaboticaba berriesFood Chemistry Advances · 2024
- Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powderFood Chemistry Advances · 2024
- Innovative uses of agricultural by-products in the food and beverage sector: A reviewFood Chemistry Advances · 2024
- Investigation on the improvement of shea butter yield and quality through enhanced pre-treatment methods: An analytical study on physicochemical propertiesFood Chemistry Advances · 2024
- Palmyra and coconut haustorium: A comprehensive review on nutritional composition, bioactive potential, value-added products and its health benefitsFood Chemistry Advances · 2024
- Bioactivity-guided purification and characterization of antioxidant, anti-gout and anti-diabetic polyphenols from Panchkuta: A traditional food combination of (semi) arid regionsFood Chemistry Advances · 2024
- Evaluation of the thermal and light stability of β-carotene extracted from Mauritia flexuosa using ionic liquidFood Chemistry Advances · 2024
- Impact of pasture feeding cows and seasonality on the concentration of selected fat-soluble compounds in milk and their ability to be used as biomarkers of “Grass-Fed” dairyFood Chemistry Advances · 2024
- Supercritical carbon dioxide extraction of essential oils from Madhuca Longifolia flowers and its characterizationFood Chemistry Advances · 2024
- Optimizing polyphenol extraction and UPLC-MS/MS analysis from red clover (Trifolium pratense L.) species using response surface methodologyFood Chemistry Advances · 2024
- Plant-based milk substitutes as probiotic vehicles: Health effect and survival, a reviewFood Chemistry Advances · 2024
- Formulation of synbiotic buttermilk powder with higher viability of probiotic cellsFood Chemistry Advances · 2024
- Banana inflorescence as a new source of bioactive and pharmacological ingredients for food industryFood Chemistry Advances · 2024
- Decorticated and non-decorticated BARI lentil varieties: An ample source of essential nutrients, minerals and bioactive compoundsFood Chemistry Advances · 2024
- Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscusFood Chemistry Advances · 2024
- Morphofunctional efficacy of Phyllanthus amarus alkaloid extract on semen quality, hormonal profile and gonadal histomorphometric status in Plasmodium berghei-induced miceFood Chemistry Advances · 2024
- Chemical composition and antioxidant activity of ‘Nufar’ basil (Ocimum basilicum L.) essential oil from three municipalities of Tolima, ColombiaFood Chemistry Advances · 2024
- Evaluation of the effect of saffron pollen and saffron pollen/gallic acid microcapsule on oxidative stability of sunflower oilSHILAP Revista de lepidopterología · 2024
- Phenolic composition, antioxidant activity and health benefits of Tartary (Fagopyrum tataricum Gaerth) and common (F. esculentum Moench) buckwheat grains: A reviewFood Chemistry Advances · 2024
- Analysis of antioxidant nutrients, anti-HIV and anticancer metabolic fingerprints of Pelargonium quercifolium (L.f) L'HérFood Chemistry Advances · 2024
- Geometrical isomers of lutein and fucoxanthin: Unveiling their antioxidant potentials and skin-related biological activitiesFood Chemistry Advances · 2024
- Storage-induced changes in β-strand interactions within bovine lactoferrin powder analyzed through X-ray diffractionFood Chemistry Advances · 2024
- Elimination of industrial Trans Fatty Acids from the food supply chain: With a focus on IndiaFood Chemistry Advances · 2024
- Antioxidant potentials of Acanthus ilicifolius leaves from Southwest Coastal Region of BangladeshFood Chemistry Advances · 2024
- Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluationFood Chemistry Advances · 2024
- Characterization of mango seed kernel starch: Extraction and AnalysisFood Chemistry Advances · 2024
- Physico-chemical and functional properties of the lao fermented bamboo shoots (Nor Mai Som) inoculated with potential probiotic bacteria, Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13Food Chemistry Advances · 2024
- Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysisFood Chemistry Advances · 2024
- Evaluation of antinutrients in improved and local cultivars of green gram (Vigna radiata (L.) Wilczek)Food Chemistry Advances · 2024
- Heavy metal and mycotoxin-producing fungi contamination of coffee consumed in Saudi ArabiaFood Chemistry Advances · 2024
- Valorization of Betel Leaves Byproducts: A Novel Ingredient for Sustainable Cookie developmentFood Chemistry Advances · 2024