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Papers in Food Chemistry Advances

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501. Quality Evaluation of Idli Prepared from Betel Leaves Essential oil Nanoemulsion Treated Stored BatterFood Chemistry Advances · 2024
502. Influence of kaempferol against garri meal tainted with vacuum gas oil induced nephro- and neurotoxicityFood Chemistry Advances · 2024
503. Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatmentFood Chemistry Advances · 2024
504. Modification of pea protein isolates by high-intensity ultrasonication: functional, structural and nutritional propertiesFood Chemistry Advances · 2024
505. Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulpFood Chemistry Advances · 2024
506. Harnessing the health perks of underrated spices in bakery products- A reviewFood Chemistry Advances · 2024
507. Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino ratsFood Chemistry Advances · 2024
508. In vivo and in silico studies of membrane-stabilizing and clot lysis activities of Trachyspermum ammiFood Chemistry Advances · 2024
509. Application of non-thermal plasma technology for enhancing food processing and storage: A ReviewFood Chemistry Advances · 2024
510. Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture designFood Chemistry Advances · 2024
511. Treatment and prevention of recurrent urolithiasis: Insights on molecular mechanism of occurrence and medical careFood Chemistry Advances · 2024
512. Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in BangladeshFood Chemistry Advances · 2024
513. Preparation and characterization of Arctium lappa L. polysaccharide-Zn(II) complex and evaluation of its immune activityFood Chemistry Advances · 2024
514. Phenolic profile, total bioactive contents, and antioxidant activity of pear fruitsFood Chemistry Advances · 2024
515. Effect of distinct drying approach on bioactive compounds and nutritional profiling of Ulva intestinalis and Padina tetrastromatica from the Bay of Bengal, BangladeshFood Chemistry Advances · 2024
516. Development of functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulantFood Chemistry Advances · 2024
517. Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain breadFood Chemistry Advances · 2024
518. Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A reviewFood Chemistry Advances · 2024
519. Review on effect of innovative technologies on shelf-life extension of non-dairy sources from plant matricesFood Chemistry Advances · 2024
520. Characterization of bioactive compounds, antioxidants and antimicrobial properties of Allagoptera leucocalyxFood Chemistry Advances · 2024
521. Influence of heat treatment and calcium sequestering salts on in vitro protein digestion in blends of skimmed buffalo and bovine milkFood Chemistry Advances · 2024
522. Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory propertiesFood Chemistry Advances · 2024
523. CRISPR/Cas9-mediated gene editing of L. bulgaricus -lactate dehydrogenase (ldh) gene to monitor yogurt characteristicsFood Chemistry Advances · 2024
524. Investigation of chemical constituents, antioxidant, anti-inflammatory and nutritional properties of oil of Persea americana (Avocado) seedsFood Chemistry Advances · 2024
525. Biosynthesis, antimicrobial and in vitro antiproliferative activities of silver/silver chloride nanoparticles from mixed fruit extracts of Capsicum frutescens and Tamarindus indicaFood Chemistry Advances · 2024
526. Talinum triangulare (Jacq.) Willd: A review of its traditional uses, phytochemistry, and pharmacology along with network pharmacology analysis of its components and targetsFood Chemistry Advances · 2024
527. Characterization of collagen and its hydrolysate from southern bluefin tuna skin and their potencies as DPP-IV inhibitorsFood Chemistry Advances · 2024
528. The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilkFood Chemistry Advances · 2024
529. Exploring the significance of protein concentrate: A review on sources, extraction methods, and applicationsFood Chemistry Advances · 2024
530. Designing Plant-Based Smart Food Packaging Solutions for Prolonging Consumable Life of Perishable FoodsFood Chemistry Advances · 2024
531. Sustainable gelatin-based packaging with nanoemulsified chilli seed oil for enhancing poultry meat preservation: An eco-friendly approachFood Chemistry Advances · 2024
532. Effect of heating and pH on hydroxymethylfurfural content, diastase and invertase activity of Dalbergia honey using response surface methodologyFood Chemistry Advances · 2024
533. Protective effect and antioxidative efficacy of Moringa stenopetala leaf extract in BV-2 microglial cellFood Chemistry Advances · 2024
534. Nutritional assessment and GC analysis of rice bran and bran oil of north Bengal: A prominent nutritive byproductFood Chemistry Advances · 2024
535. Amylopectin content rather than amylose or protein content is critical to determining the starch digestion rate in high-amylose riceFood Chemistry Advances · 2024
536. Effect of different antioxidants and application methods on the shelf-life of whole, cooked, frozen Northern shrimp (Pandalus borealis)Food Chemistry Advances · 2024
537. Chemical analysis of Moringa oleifera (Moringaceae) seed oil and potentiation of antibiotic activity against standard and multidrug-resistant bacterial strainsFood Chemistry Advances · 2024
538. Development and Physico-chemical analysis of value-added Chikki using iron rich garden cress seed and exploring its benefits in treatment of Anaemic patientFood Chemistry Advances · 2024
539. Effect of high-pressure on protein structure, refolding, and crystallizationFood Chemistry Advances · 2024
540. Powdered water kefir: Effect of spray drying and lyophilization on physical, physicochemical, and microbiological propertiesFood Chemistry Advances · 2024
541. “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruitFood Chemistry Advances · 2024
542. Effects of spray drying and ultrasonic assisted extraction on the phytochemicals, antioxidant and antimicrobial activities of strawberry fruitFood Chemistry Advances · 2024
543. The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheeseFood Chemistry Advances · 2024
544. Residue determination of thiamethoxam and its metabolite clothianidin in okra using the modified QuEChERS method with d-SPE clean-up coupled with LC-MS/MSFood Chemistry Advances · 2024
545. Preparation, characterization, and adsorption capacity of pyrophosphoric acid sustainable activated carbon from baijiu spent grains for risk factor mitigationFood Chemistry Advances · 2024
546. Physicochemical and structural properties of soluble dietary fibres in navel orange peel modified by superfine grinding and their immunomodulatory activitiesFood Chemistry Advances · 2024
547. Application of response surface methodology and artificial neural network to optimize the extraction of saponins and polyphenols from North Atlantic sea cucumberFood Chemistry Advances · 2024
548. A review on the influence of nutraceuticals and functional foods on healthFood Chemistry Advances · 2024
549. A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fishFood Chemistry Advances · 2024
550. Functional characterization of enzyme-hydrolysed soy and whey protein isolates: A comparative approachFood Chemistry Advances · 2024