Papers in Food Chemistry Advances
Page 6 · newest first
- Nutraceutical and therapeutic potential assessment of lipote (Syzygium curranii) fruit juice: Effects on lipid profile and glucose loweringFood Chemistry Advances · 2025
- Natural microbial inocula for efficient cacao fermentation in ColombiaFood Chemistry Advances · 2025
- Prevalence of non-regulated fungal and other metabolites in South African maize (2017–2019): A multi-year study using LC-MS/MSFood Chemistry Advances · 2025
- Characterisation of cow milk yoghurt enriched with malted Pennisetum glaucum, Telfairia occidentalis and Glycine max for targeted improvement of iron contentFood Chemistry Advances · 2025
- Reduced-calorie mango juice: Quality evaluation of stevia-sweetened and inulin-enriched functional beverageFood Chemistry Advances · 2025
- Quality evaluation and pasting properties of poundo-breadfruit blends enriched with African yam beans (Sphenostylis Stenocarpa Harms), wheat bran and rice bran floursFood Chemistry Advances · 2025
- Proximate composition, phytochemical properties, antioxidants activity and effect of refrigeration for long time storage of two different taste and maturity stage of Tamarindus indica pulpFood Chemistry Advances · 2025
- Nutrient and heavy metal profiling of Teff (Eragrostis tef) under water hyacinth compost and fertilizer treatments using UV-Vis spectroscopy and flame atomic absorption spectroscopy (FAAS)Food Chemistry Advances · 2025
- Modeling the drying behavior and mass transfer phenomena in osmotically dehydrated tomatoesFood Chemistry Advances · 2025
- Novel formulation of black garlic and sesame seeds (Sesamum indicum): evaluating antioxidant and antihyperlipidemic effects through in vitro and in vivo modelsFood Chemistry Advances · 2025
- Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) skin gelatin in comparison to commercial bovine gelatinSHILAP Revista de lepidopterología · 2025
- Mechanism of intestinal tight junction transmembrane proteins interaction with egg white peptides RVPSL and QIGLFFood Chemistry Advances · 2025
- Tissue-specific polyphenol enrichment following oral supplementation with spray-dried Lacticaseibacillus casei-Maoberry juice in ratsFood Chemistry Advances · 2025
- Development of finger and barnyard millet-based probiotic soup mix incorporated with bioactive flower waste of Himalayan regionSHILAP Revista de lepidopterología · 2025
- Valorization of coffee silver skin as a functional ingredient in muffins: In vitro bioaccessibility of bioactive compoundsFood Chemistry Advances · 2025
- Epiphytic bacteria from flowers and fruits as potential probiotics: A systematic reviewFood Chemistry Advances · 2025
- Green extraction of anthocyanins from fruits and by-products using deep eutectic solvents: A sustainable approachSHILAP Revista de lepidopterología · 2025
- Nutritional composition of three varieties of sweet potato (Ipomea batata L.) based diet commonly consumed in Nigeria: a comparative studyFood Chemistry Advances · 2025
- Sensory acceptance testing and rheological parameter analysis of a plant-based cocoa (Theobroma cacao l.) dessert formulated with chickpeas (Cicer arietinum L.), quinoa (Chenopodium quinoa Willd.), sweet potatoes (Ipomoea batatas L.), and rice (Oryza sativa L.)Food Chemistry Advances · 2025
- Turmeric (Curcuma longa L.) extract in different solvents: A comparative study of curcuminoid content, volatile compounds, and antimicrobial activity with molecular docking insightsFood Chemistry Advances · 2025
- Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granulesFood Chemistry Advances · 2025
- Sustainable utilization of bottle gourd by-products: A nutritional and functional perspectiveFood Chemistry Advances · 2025
- Process optimization and quality evaluation of sugar cane-guava blend wineFood Chemistry Advances · 2025
- Bioprospecting the antidiabetic potential of aqueous seed extract of Allanblackia floribunda Oliv. (Clusiaceae)Food Chemistry Advances · 2025
- A comparative phytocannabinoid profiling of resin from five hemp (Cannabis sativa L.) cultivars from central-northern MoroccoFood Chemistry Advances · 2025
- Bio-functional nanoemulsion of Plectranthus amboinicus Essential oil: Molecular insights into obesity controlFood Chemistry Advances · 2025
- Pharmaceutical perspectives of thymoquinone, a lead molecule from black cumin (Nigella sativa L.) with diverse biological targetsFood Chemistry Advances · 2025
- Pseudocereals for modern diets: Multifunctional grains with superior bioactive properties, nutraceutical potential, and diverse industrial applicationsFood Chemistry Advances · 2025
- Nutritional insecurities in rural communities of Tanzania: the roles of wild edible foods (WEFs) in supplementing household nutritionFood Chemistry Advances · 2025
- Mechanistic advances and therapeutic applications of Zingiber officinale RoscoeFood Chemistry Advances · 2025
- Seaweed bioprospecting in the Mediterranean Sea and the potential exploitationFood Chemistry Advances · 2025
- Quercetin modulates the anti-arthritic effects of indomethacin, possibly through COXs and TNF-α interaction pathwaysFood Chemistry Advances · 2025
- Infused botanic herbs in collagen jelly with different turmeric concentrations: Effect on physicochemical properties, phytochemical composition, and sensory acceptabilityFood Chemistry Advances · 2025
- Ligand-protein docking of phytochemicals in their plausible binding to alpha-amylase and alpha-glucosidase enzymes and ligand bioavailabilityFood Chemistry Advances · 2025
- Investigation of physicochemical characterization, thermal inactivation kinetics of enzymes, and shelf-life study of pandan coconut water with honey additionFood Chemistry Advances · 2025
- Challenges and innovations in zeranol detection in animal products: What role for the colorimetry-based sensors? A reviewFood Chemistry Advances · 2025
- Isolation of unique fluorinated coumarins from new mexico green chile seeds: a novel green extraction approach and bioevaluation against oxidative stress disordersFood Chemistry Advances · 2025
- Impact of incorporating chitosan into starch films: analysis of physicochemical properties and degradability in soilFood Chemistry Advances · 2025
- Seaweed as a sustainable food alternative: A case study of Canadian consumer behaviourFood Chemistry Advances · 2025
- Physico-chemical, pasting, antioxidant and sensory properties of custard from Maize (Zea mays L.) and Indian Horse Chesnut (Aesculus indica) starchFood Chemistry Advances · 2025
- Heavy metal contamination in Pangas Catfish of farm ponds aquaculture in different locations in Bangladesh: A risk assessment studyFood Chemistry Advances · 2025
- Changes in liver function markers and lipid profile of rats administered rainy and dry season Amaranthus spinosus methanol extract and lead acetateFood Chemistry Advances · 2025
- Essential oils: Advances in extraction techniques, chemical composition, bioactivities, and emerging applicationsFood Chemistry Advances · 2025
- Integrating experimental design with QuEChERS for comprehensive pesticide screening and assessing health risk for okra using GC-MS/MSFood Chemistry Advances · 2025
- Chemical and nutritional value of Colombian Ericaceae with edible fruitsFood Chemistry Advances · 2025
- Exploring the nutritional benefits of a ready-to-eat vegan sandwich filler developed with tender jackfruit, seaweed, banana blossom and soy flour: Formulation and quality analysisFood Chemistry Advances · 2025
- Enzymatic hydrolysis during in vitro digestion of triacylglycerols in a model system and milk: Isomerisation of diacylglycerols and monoacylglycerolsFood Chemistry Advances · 2025
- Development and quality assessment of Chenopodium album, Spinacia oleracea, and spent makhana (Euryale ferox) enriched vegetable cookiesFood Chemistry Advances · 2025
- Assessment of inhibitory effects on inflammatory mediator production in lipopolysaccharide-stimulated RAW 264.7 murine macrophage cell line: An in vitro study of beef and chicken curry incorporating massaman curry pasteFood Chemistry Advances · 2025
- Comparative study between conventional and ultrasonic homogenization techniques on the formulated vegan frozen dessert made using chickpea and mung bean protein isolatesFood Chemistry Advances · 2025