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Papers in Food Chemistry Advances

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301. Effects of blending of neem seed oil, carvacrol, and eugenol in carnauba wax-based nanocoating on shelf-life extension of common mandarinFood Chemistry Advances · 2025
302. Optimization of functional, mineral composition, and sensory properties of somali injera from local wheat blended with soybean and chickpea flourFood Chemistry Advances · 2025
303. Nutrients Composition of Seeds and Leaves of Twenty Bambara Groundnut Accessions [Vigna subterranea (L.) Verdcourt] Cultivated in CameroonFood Chemistry Advances · 2025
304. Pyrethroid pesticide detection and bioactivity evaluation of microbial cellulose derived from food wasteFood Chemistry Advances · 2025
305. Development of innovative cricket cheese alternatives as a sustainable food production approachFood Chemistry Advances · 2025
306. Hormesis and health: molecular mechanisms and the key role of polyphenolsFood Chemistry Advances · 2025
307. Nutrient and antioxidant profile of four species of wild mushrooms from cold-desert with implications for human dietary and supplement useFood Chemistry Advances · 2025
308. Bioactive compounds, functional properties, health benefits, and food applications of black rice: a comprehensive reviewFood Chemistry Advances · 2025
309. Bioactivity profiling of dragon peel (Hylocereus spp.) extracts and molecular docking against inflammatory protein tumor necrosis factor-alpha (TNF-α)Food Chemistry Advances · 2025
310. Exploring the effect of pumpkin, soy, and sweet potato flours on soup's nutrition, antioxidant capacity, and sensory attributesFood Chemistry Advances · 2025
311. Probabilistic estimation of the dietary exposure to Cadmium in Japan in 2019-2021 using two-dimensional Monte Carlo simulation after Bayesian handling of left-censored dataFood Chemistry Advances · 2025
312. Extraction of fish oil from Sardinella longiceps and pectin from Dillenia serrata fruit peel and theirs usage in gum Arabic edible filmFood Chemistry Advances · 2025
313. Formulation, nutritional profile, and sensory acceptability of cookies incorporating locally sourced ingredients as complementary foods for toddlers: A strategy for stunting preventionFood Chemistry Advances · 2025
314. Agricultural waste byproduct utilization: Date pit powder 1H NMR metabolite identification for goat (Capra hircus) milk pathway analysisFood Chemistry Advances · 2025
315. Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheeseFood Chemistry Advances · 2025
316. The behavior of phenolic compounds, sugars, and antioxidants from araticum fruit (Annona crassiflora Mart.) during gastrointestinal digestion: An in vitro and in silico approachFood Chemistry Advances · 2025
317. Functional antioxidative and sensory characteristics of ready-to-drink (RTD) blue wedang uwuh, a traditional beverage from IndonesiaFood Chemistry Advances · 2025
318. Antioxidant compounds of leaves and seeds extracts of Parkia Speciosa overcome ferroptosisFood Chemistry Advances · 2025
319. Growth maturity stage defines nutritional, anti-nutrients and functional food aspects of Moringa oleifera Lam. leavesFood Chemistry Advances · 2025
320. Physicochemical characterization, determination of total concentration and estimation of bioaccessible fraction of elements in fruit functional floursFood Chemistry Advances · 2025
321. Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin CFood Chemistry Advances · 2025
322. Harnessing the medicinal potential of herbs through hormesis: Perspectives in global health and therapeuticsFood Chemistry Advances · 2025
323. Revealing the unique chemical composition of leatherwood honeyFood Chemistry Advances · 2025
324. The comparison of the commercial grapevine varieties for their nutritional and marketing propertiesFood Chemistry Advances · 2025
325. Nutritional profiling and crude polysaccharide extraction from Nymphaea nouchali to evaluate the acid digestibility as prospective source of functional foodFood Chemistry Advances · 2025
326. Stability and loading properties of Curcumin encapsulated in saffron pollenFood Chemistry Advances · 2025
327. Evaluating free-bound polyphenols, flavonoids and antioxidant properties of pigmented maize landracesFood Chemistry Advances · 2025
328. Probiotic potential and antimicrobial effects of lactic acid bacteria isolated from palm wine against foodborne pathogens in GhanaFood Chemistry Advances · 2025
329. Fruit-derived bioactive compounds of Malus domestica as novel therapeutic inhibitors against Monkeypox and Marburg virus: A computational based drug discovery studyFood Chemistry Advances · 2025
330. Unlocking the potential of muskmelon seeds as sustainable ingredients for the food industryFood Chemistry Advances · 2025
331. Functional, bioactive, and sensory properties of nutraceutical beverages enriched with passion fruit (Passiflora edulis) peel fiberFood Chemistry Advances · 2025
332. Development of gluten-free functional snack bar for gluten intolerant population by utilizing pseudocereals and datesFood Chemistry Advances · 2025
333. Assessment of oxidative and shelf life stability of lycopene enriched butter during storageFood Chemistry Advances · 2025
334. In-silico and In-vitro screening of phytoconstituents from Cassia absus as potential inhibitors of MraY/MurG - the key bacterial cell wall biosynthesis enzymesFood Chemistry Advances · 2025
335. Optimization of drying and extraction techniques for volatile compounds in banana pseudostemFood Chemistry Advances · 2025
336. A literature-based overview on chemistry, pharmacology, molecular docking and nanotechnological advancements of capsaicin including potential impact on pharmacological action of other drugs with mechanistic insightFood Chemistry Advances · 2025
337. Impact of climate change and variability on the production and composition of dairy cow milk in the central part of EthiopiaFood Chemistry Advances · 2025
338. Lamiaceae honey: polyphenol profile, vitamin C content, antioxidant and in vitro anti-inflammatory, cholinesterase and tyrosinase inhibitory activityFood Chemistry Advances · 2025
339. Development and characterization of a ready-to-serve functional drink of pumpkin-mango juice blend enriched with defatted pomegranate seed extractFood Chemistry Advances · 2025
340. Enhanced angiotensin-converting enzyme inhibition and antioxidant activities through synergistic green tea and black rice extractsFood Chemistry Advances · 2025
341. Exploration of the functional properties of hydrothermally treated Canary seed (Phalaris canariensis L.) flour for food applicationsFood Chemistry Advances · 2025
342. Rwandan Coffee arabica has caffeine increasing with altitude, but undetectable phytomelatoninFood Chemistry Advances · 2025
343. Assessment of nutritional quality of giant freshwater prawn (Macrobrachium rosenbergii) and black tiger shrimp (Penaeus monodon)Food Chemistry Advances · 2025
344. Carotenoid and tocopherol content of pungent spice red peppers as affected by genetic and abiotic factorsFood Chemistry Advances · 2025
345. The nutraceutical characterization of high-yielding rice varietiesFood Chemistry Advances · 2025
346. Systematic review on effectiveness of flavonoids against hypercholesterolemia: Insights from in-silico, in-vitro, and in-vivo studiesFood Chemistry Advances · 2025
347. Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion applicationFood Chemistry Advances · 2025
348. Profiling lipid extracted from coconut (Cocos nucifera L.) meat using liquid chromatography-high-resolution mass spectrometryFood Chemistry Advances · 2025
349. Diet Engine: A real-time food nutrition assistant system for personalized dietary guidanceFood Chemistry Advances · 2025
350. Comparative study on the nutritional composition of small and large size Tenualosa ilisha of Meghna River, BangladeshFood Chemistry Advances · 2025