Papers in Food Chemistry Advances
Page 14 · newest first
- Fruit juice fortification with omega-3 by adding chia and linseed oil microcapsulesFood Chemistry Advances · 2024
- A comprehensive review on donkey milk and its products: Composition, functionality and processing aspectsFood Chemistry Advances · 2024
- Toxicological safety assessment of provitamin A cassava hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG in the Wistar rat modelFood Chemistry Advances · 2024
- Chemical composition of taro mucilage from different extraction techniques found in literatureFood Chemistry Advances · 2024
- Changes of physicochemical parameters, bioactive compounds & antioxidant capacity of four different cultivars of Punica granatum (L.) at four distinct maturity stagesFood Chemistry Advances · 2024
- Common myrtle (Myrtus communis L.): Trace element composition and contribution to dietary intakeFood Chemistry Advances · 2024
- Correlating structure and activity of pepsin enzyme in H2O and D2O for the study of gastric digestionFood Chemistry Advances · 2024
- Waste to nutrition: The evolution of whey, a byproduct to galactooligosaccharides productionFood Chemistry Advances · 2024
- Comprehensive analysis of physicochemical, nutritional, and antioxidant properties of various forms and varieties of tender coconut (Cocos nucifera L.) water in Northern Sri LankaFood Chemistry Advances · 2024
- Colorimetric determination of indole-3-carbaldehyde by reaction with carbidopa and formation of aldazine in ethanolic extract of cabbageFood Chemistry Advances · 2024
- Advances in understanding wheat-related disorders: A comprehensive review on gluten-free products with emphasis on wheat allergy, celiac and non-celiac gluten sensitivityFood Chemistry Advances · 2024
- Antidiabetic and antioxidant potentials of Pleurotus ostreatus -derived compounds: An in vitro and in silico approachFood Chemistry Advances · 2024
- Nutritional aspects, production and viability in the market of organic chicken eggs: ReviewFood Chemistry Advances · 2024
- Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexesFood Chemistry Advances · 2024
- New insights into multifunctional aspects of milk derived bioactive peptides: A reviewFood Chemistry Advances · 2024
- Impact of post-harvest processing techniques on the glycemic index of milletsFood Chemistry Advances · 2024
- Evaluation of the physicochemical, phytochemical and anti-bacterial potential of Zingiber officinale (ginger)Food Chemistry Advances · 2024
- Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory propertiesFood Chemistry Advances · 2024
- Fleshy fruit waste and the green chemistry of its conversion to valuable products for humans and animalsFood Chemistry Advances · 2024
- Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspectiveFood Chemistry Advances · 2024
- Ultrasound as a pre-treatment in millet-based probiotic beverage: It's effect on fermentation kinetics and beverage qualityFood Chemistry Advances · 2024
- Quality and safety of food product – Current assessment, issues, and metabolomics as a way forwardFood Chemistry Advances · 2024
- Detection and quantification of free amino compounds in selected agricultural by-products with derivatization followed by liquid chromatography-tandem mass spectrometry analysisFood Chemistry Advances · 2024
- Potential anticancer agents of Curcuma aeruginosa-based kombucha: In vitro and in silico studyFood Chemistry Advances · 2024
- Unlocking the potential of pomegranate peels as a valuable source of bioactive compounds through effective drying strategiesFood Chemistry Advances · 2024
- Towards sustainable omega-3 fatty acids production – A comprehensive review on extraction methods, oxidative stability and bio-availability enhancementFood Chemistry Advances · 2024
- Narrownose smoothhound (Mustelus schmitti) shark liver: From a residue to a high added value biocompoundsFood Chemistry Advances · 2024
- The ameliorative effects of Vernonia amygdalina extract on superoxide dismutase and glutathione s-transferase on alloxan induced diabetes on male Wistar ratsFood Chemistry Advances · 2024
- Margarida avocado oil: Effect of processing on quality, bioactive compounds and fatty acid profileFood Chemistry Advances · 2024
- Ultrasound-assisted extraction and encapsulation by spray drying of bioactive compounds from Tradescantia zebrina leavesFood Chemistry Advances · 2024
- Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compoundsFood Chemistry Advances · 2024
- Effect of milling and temperature of germination on nutrients, bioactive compounds and pasting properties of FARO 44, FARO 57 and NERICA-8 brown rice cultivarsFood Chemistry Advances · 2024
- Effects of domestic cooking methods on the functional profile and cyanogenic toxicity of bamboo shoot: An Insight on achieving the food security and SDGsFood Chemistry Advances · 2024
- A comparative review of protein and starch characteristics and end-use quality of soft and hard wheatFood Chemistry Advances · 2024
- Fatty acid profile emphasizing trans-fatty acids in commercially available soybean and palm oils and its probable intake in BangladeshFood Chemistry Advances · 2024
- Valorizing banana peels by extracting rutin with hydrated organic acidsFood Chemistry Advances · 2024
- Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery productFood Chemistry Advances · 2024
- Effect of solvents on aniseed aerial plant extraction using soxhlet and ultrasound methods, regarding antimicrobial activity and total phenolic contentFood Chemistry Advances · 2024
- Effect of different drying methods on the rehydration kinetics, physiochemical and functional properties of unripe plantain (Musa parasidiaca) flourFood Chemistry Advances · 2024
- Free and glycosidically bound volatile compounds in quince (Cydonia oblonga Mill) from Kashmir, IndiaFood Chemistry Advances · 2024
- Determination of Arabica and Robusta species in blends of roasted coffee by Mid Infrared spectroscopy in association with mixture designFood Chemistry Advances · 2024
- Comparison of individual quick freezing and traditional slow freezing on physicochemical, nutritional and antioxidant changes of four mango varieties harvested in two ripening stagesFood Chemistry Advances · 2023
- Apple pomace, a bioresource of functional and nutritional components with potential of utilization in different food formulations: A reviewFood Chemistry Advances · 2023
- Determination of vitamins K1 and K3 in green tea and in pharmaceutical supplements by capillary micellar electrokinetic chromatographyFood Chemistry Advances · 2023
- Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applicationsFood Chemistry Advances · 2023
- 1H NMR metabolic profiling for the differentiation of fish speciesFood Chemistry Advances · 2023
- The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emissionFood Chemistry Advances · 2023
- Hot water infusion technique to prepare antioxidant-rich beverage with pomegranate peel: Formulation, nutritional study and cost analysisFood Chemistry Advances · 2023
- Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storageFood Chemistry Advances · 2023
- Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MSFood Chemistry Advances · 2023