Papers in Food Chemistry Advances
Page 8 · newest first
- Influence of molar ratio and pH on physicochemical characteristics of genipin-derived pigments formed at cold and mild temperaturesFood Chemistry Advances · 2025
- Challenges and mitigation strategies for control of 3-MCPDEs and GEs in edible oil processing industries – A comprehensive reviewFood Chemistry Advances · 2025
- Formulation and evaluation of spirulina, red algae, and jack fruit seed powders infused anti-aging cream: In Silico analysis and physiochemical characteristicsFood Chemistry Advances · 2025
- Frying practices, oils quality and development of natural adsorbents to regenerate frying oils used by unlicensed street vendors of fried meat in Bamenda, North-West CameronFood Chemistry Advances · 2025
- Innovative preservation of beetroot juice via nisin assisted thermo-sonication: Impact on antioxidants, physicochemical properties, enzymes, and microbial reductionFood Chemistry Advances · 2025
- Black ginger (Kaempferia parviflora): A source of functional ingredient for food, nutraceutical and pharmaceutical applicationsSHILAP Revista de lepidopterología · 2025
- Microencapsulation of Lactobacillus plantarum by avocado seed- type 3 resistant starch and okara protein isolateFood Chemistry Advances · 2025
- Analysis of the impact of latitude on the structure and composition of tea leaves and associated cold resistanceFood Chemistry Advances · 2025
- Development of functional muffins enriched with lemon by-products as sources of Bioactive compoundsFood Chemistry Advances · 2025
- Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applicationsFood Chemistry Advances · 2025
- Isolation, physicochemical characterization, fractionation, and in vitro digestibility of non-conventional starches from Pueraria montana var. thomsonii and Eleocharis tuberosaFood Chemistry Advances · 2025
- Novel dietary herbal preparations with inhibitory activities against multiple SARS-CoV-2 targets: A multidisciplinary investigation into antiviral activitiesFood Chemistry Advances · 2025
- Influence of a natural rosemary/ascorbic acid antioxidant blend on the flavor and stability of an oil-based Maillard flavor reactionFood Chemistry Advances · 2025
- Bioactive potential enhancement of Ginger (Zingiber officinale) through ball-mill assisted micronizationFood Chemistry Advances · 2025
- Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacyFood Chemistry Advances · 2025
- Optimization of antioxidant extraction from agro-industrial wastes using ultrasound & response surface methodologyFood Chemistry Advances · 2025
- Citric acid-induced aging: Enhancing antioxidant potential and modifying properties in garlic over 21 daysFood Chemistry Advances · 2025
- Evaluating the impact of Palm vinegar (Arenga pinnata) concentration on the chemical and physical characteristics of Parrotfish (Scarus sp) scale gelatinFood Chemistry Advances · 2025
- Rapid prediction of beef colour evolution and myoglobin forms using near-infrared spectroscopy (NIRS)Food Chemistry Advances · 2025
- Heavy metal contamination, nutritional composition, and health risk assessment of biscuits: A Monte Carlo simulation approachFood Chemistry Advances · 2025
- Optimization of Acha, Pigeon pea, Orange-fleshed sweet potato flour and egg shells blending ratio for better nutritional content of breakfast cerealFood Chemistry Advances · 2025
- Assessment on level of selected metals and proximate composition of raw cow milk samples from selected sites of Bahir Dar City and it's surroundingSHILAP Revista de lepidopterología · 2025
- Rosemary bioactives as antioxidant agent: A bidirectional approach to improving human health and vegetable oil stabilityFood Chemistry Advances · 2025
- Insights into the basil seed: Unveiling its composition and promising role in the food industryFood Chemistry Advances · 2025
- Characterization, biological activity and application trends of Ilex guayusa Loes: A systematic literature review and bibliometric analysisFood Chemistry Advances · 2025
- Optimization and bioactive evaluation of corn silk incorporated carrot banana smoothie using d-optimal mixture designFood Chemistry Advances · 2025
- Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gelsFood Chemistry Advances · 2025
- Leveraging quantitative structure-activity relationships to design and optimize wall material formulations for antioxidant encapsulation via spray dryingFood Chemistry Advances · 2025
- Heimioporus sp. (Pelawan mushroom) as source of nutrition and antioxidantFood Chemistry Advances · 2025
- Cassava in focus: A comprehensive literature review, its production, processing landscape, and multi-dimensional benefits to societyFood Chemistry Advances · 2025
- Fabricating Jerusalem artichoke polysaccharide-Zn (II) complexes to enhance hepatoprotective activity in vitro: Structural characterization and biological evaluationFood Chemistry Advances · 2025
- Nutritional characteristics and sensory aspects of pan bread fortified with different quantities of Chlorella vulgaris powderFood Chemistry Advances · 2025
- Evaluating the impact of Persea americana and Telfairia occidentalis seeds in the liver of anaemic ratsFood Chemistry Advances · 2025
- Assessment of antiemetic and modulatory activity of dihydrocoumarin on copper sulfate induced emetic chicks: An in vivo investigationFood Chemistry Advances · 2025
- Effects of pasteurisation and storage conditions on folate retention and microbiological quality of beetroot juiceFood Chemistry Advances · 2025
- Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulpFood Chemistry Advances · 2025
- Physico-chemical properties of agar extracted from Gracilariopsis longissima (formerly Gracilaria verrucosa) and development of plant-based food jelliesFood Chemistry Advances · 2025
- Aegle marmelos (L.): An underutilized plant with incredible pharmaceutical and nutritional potentialFood Chemistry Advances · 2025
- Progress in bio-fibers, bio-films, bio-polymers, and bio-composites for biobased food packaging via bibliometric approachFood Chemistry Advances · 2025
- Onion peel color extract incorporation in pasta and effect on functional, phytochemical, structural, thermal, and storage stabilityFood Chemistry Advances · 2025
- Total phenolic content, phytochemical screening, antioxidant and antimicrobial activities of Borassus flabellifer and Borassus aethiopum fruitsFood Chemistry Advances · 2025
- Integrating green banana and cauliflower into whole wheat pasta: Approaches to enhance nutritional benefits while maintaining qualityFood Chemistry Advances · 2025
- Chili pepper: A delve into its nutritional values and roles in food-based therapyFood Chemistry Advances · 2025
- Enhancement of angiotensin converting enzyme (ACE) inhibitory activity of walnut peptides: Insights into the effect of ultrasound on protein structure and peptide functionFood Chemistry Advances · 2025
- Heritage to health: The socio-cultural and health impacts of traditional ethnic foods in Saudi Arabian societyFood Chemistry Advances · 2025
- Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum)Food Chemistry Advances · 2025
- Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive reviewSHILAP Revista de lepidopterología · 2025
- Microalgae biomass–A source of sustainable dietary bioactive compounds towards improved health and well-beingFood Chemistry Advances · 2025
- Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beansFood Chemistry Advances · 2025
- Novel protocol significantly improving spermidine content in extracts from wheat germ: Aqueous conversion of polyamines into neutral-base form, solubility in ethanol and acid precipitation as phosphate saltsFood Chemistry Advances · 2025