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Tytuł :
Dual fluorescent immunochromatographic assay for simultaneous quantitative detection of citrinin and zearalenone in corn samples.
Autorzy :
Xu Y; Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China. Electronic address: .
Ma B; Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China. Electronic address: .
Chen E; Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China. Electronic address: .
Yu X; Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China. Electronic address: .
Ye Z; Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China. Electronic address: .
Sun C; Department of Plant Biology, Uppsala BioCenter, Linnean Centre for Plant Biology, Swedish University of Agricultural Science (SLU), P.O. Box 7080, SE-75007 Uppsala, Sweden. Electronic address: .
Zhang M; Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University, Hangzhou 310018, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127713. Date of Electronic Publication: 2020 Jul 31.
Typ publikacji :
Journal Article
MeSH Terms :
Citrinin/*analysis
Food Contamination/*analysis
Immunoassay/*methods
Zea mays/*chemistry
Zearalenone/*analysis
Animals ; Antibodies, Monoclonal/chemistry ; Antibodies, Monoclonal/immunology ; Chromatography, High Pressure Liquid ; Citrinin/immunology ; Europium/chemistry ; Fluorescence ; Food Analysis/instrumentation ; Food Analysis/methods ; Humans ; Limit of Detection ; Metal Nanoparticles/chemistry ; Reproducibility of Results ; Sensitivity and Specificity ; Zearalenone/immunology
Czasopismo naukowe
Tytuł :
Preheat-induced soy protein particles with tunable heat stability.
Autorzy :
Wang J; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Burton Navicha W; Centre for Innovations and Industrial Research, Malawi University of Science and Technology, Box 5196, Limbe, Malawi.
Na X; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Ma W; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Xu X; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Wu C; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: .
Du M; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127624. Date of Electronic Publication: 2020 Jul 25.
Typ publikacji :
Journal Article
MeSH Terms :
Soybean Proteins/*chemistry
Gels/chemistry ; Hot Temperature ; Hydrogen-Ion Concentration ; Particle Size ; Protein Aggregates ; Protein Denaturation ; Protein Stability ; Rheology ; Sulfhydryl Compounds/chemistry ; Viscosity
Czasopismo naukowe
Tytuł :
Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning.
Autorzy :
Yun Z; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Center of Economic Botany, Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China. Electronic address: .
Gao H; Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China. Electronic address: .
Chen X; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Center of Economic Botany, Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China. Electronic address: .
Chen Z; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Center of Economic Botany, Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China. Electronic address: .
Zhang Z; Hainan University, College of Food Science and Technology, Haikou, China.
Li T; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Center of Economic Botany, Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China. Electronic address: .
Qu H; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Center of Economic Botany, Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China. Electronic address: .
Jiang Y; Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Center of Economic Botany, Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127618. Date of Electronic Publication: 2020 Jul 25.
Typ publikacji :
Journal Article
MeSH Terms :
Antioxidants/*chemistry
Food Storage/*methods
Hydrogen/*chemistry
Litchi/*metabolism
Catalase/metabolism ; Discriminant Analysis ; Flavonoids/chemistry ; Flavonoids/metabolism ; Fruit/chemistry ; Fruit/drug effects ; Fruit/metabolism ; Glutathione Reductase/metabolism ; Hydrogen/pharmacology ; Hydrogen Peroxide/metabolism ; Least-Squares Analysis ; Litchi/chemistry ; Litchi/drug effects
Czasopismo naukowe
Tytuł :
Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage.
Autorzy :
Pinto L; Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: .
Cefola M; Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy. Electronic address: .
Bonifacio MA; Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy. Electronic address: .
Cometa S; Jaber Innovation S.r.l., Via Calcutta 8, 00144 Rome, Italy. Electronic address: .
Bocchino C; Sada Packaging S.r.l., Via G. Salvemini snc, 84098 Pontecagnano Faiano, Salerno, Italy. Electronic address: .
Pace B; Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy. Electronic address: .
De Giglio E; Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy. Electronic address: .
Palumbo M; Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy. Electronic address: .
Sada A; Antonio Sada & Figli S.p.a., Via A. Pacinotti 30, 84098 Pontecagnano Faiano, Salerno, Italy. Electronic address: .
Logrieco AF; Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: .
Baruzzi F; Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127590. Date of Electronic Publication: 2020 Jul 29.
Typ publikacji :
Journal Article
MeSH Terms :
Food Quality*
Food Storage/*methods
Oils, Volatile/*pharmacology
Penicillium/*drug effects
Thymus Plant/*metabolism
Antioxidants/chemistry ; Citrus/chemistry ; Citrus/metabolism ; Citrus/microbiology ; Cold Temperature ; Fruit and Vegetable Juices/analysis ; Gas Chromatography-Mass Spectrometry ; Hydrogen-Ion Concentration ; Oils, Volatile/analysis ; Penicillium/physiology
Czasopismo naukowe
Tytuł :
Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.
Autorzy :
Mandim F; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain.
Petropoulos SA; University of Thessaly, Department of Agriculture, Crop Production and Rural Environment, 38446, N. Ionia, Volos, Greece. Electronic address: .
Dias MI; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Pinela J; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Kostic M; Institute for Biological Research 'Siniša Stanković'- National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
Soković M; Institute for Biological Research 'Siniša Stanković'- National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
Santos-Buelga C; Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain.
Ferreira ICFR; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Barros L; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127744. Date of Electronic Publication: 2020 Aug 05.
Typ publikacji :
Journal Article
MeSH Terms :
Cynara/*chemistry
Phenols/*chemistry
Animals ; Anti-Infective Agents/chemistry ; Anti-Infective Agents/pharmacology ; Anti-Inflammatory Agents/chemistry ; Anti-Inflammatory Agents/pharmacology ; Antioxidants/chemistry ; Cell Line, Tumor ; Cell Survival/drug effects ; Cynara/growth & development ; Cynara/metabolism ; Fungi/drug effects ; Gram-Negative Bacteria/drug effects ; Gram-Positive Bacteria/drug effects ; Humans ; Macrophages/cytology ; Macrophages/drug effects ; Macrophages/metabolism ; Mice ; Nitric Oxide/metabolism ; Phenols/analysis ; Plant Extracts/chemistry ; Plant Extracts/pharmacology ; Plant Leaves/chemistry ; Plant Leaves/metabolism ; RAW 264.7 Cells ; Seasons
Czasopismo naukowe
Tytuł :
Transrutinosylation of tyrosol by flower buds of Sophora japonica.
Autorzy :
Karnišová Potocká E; Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, SK-845 38 Bratislava, Slovakia.
Mastihubová M; Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, SK-845 38 Bratislava, Slovakia.
Mastihuba V; Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, SK-845 38 Bratislava, Slovakia. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127674. Date of Electronic Publication: 2020 Jul 28.
Typ publikacji :
Journal Article
MeSH Terms :
Flowers/*chemistry
Phenylethyl Alcohol/*analogs & derivatives
Sophora/*chemistry
Flowers/metabolism ; Glucosides/chemistry ; Glucosides/metabolism ; Glycosylation ; Phenols/chemistry ; Phenols/metabolism ; Phenylethyl Alcohol/chemistry ; Phenylethyl Alcohol/metabolism ; Rutin/chemistry ; Rutin/metabolism
Czasopismo naukowe
Tytuł :
Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee.
Autorzy :
Wang S; Key Laboratory of Food Nutrition and Safety, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
Ye X; Key Laboratory of Food Nutrition and Safety, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
Sun Y; Key Laboratory of Food Nutrition and Safety, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
Liang J; Key Laboratory of Food Nutrition and Safety, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
Yue P; Fujian Provincial Key Laboratory for Extracting & Processing Technology of Edible Plant, Zhangzhou 363000, China.
Gao X; Key Laboratory of Food Nutrition and Safety, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127707. Date of Electronic Publication: 2020 Aug 01.
Typ publikacji :
Journal Article
MeSH Terms :
Anthocyanins/*pharmacokinetics
Chitosan/*chemistry
Coffee/*chemistry
Nanostructures/*chemistry
Whey Proteins/*chemistry
Antioxidants/chemistry ; Chitosan/analogs & derivatives ; Digestion ; Humans ; Microscopy, Electron, Transmission ; Particle Size ; Spectroscopy, Fourier Transform Infrared ; Spectrum Analysis, Raman ; Temperature
Czasopismo naukowe
Tytuł :
Determination of milk fat authenticity in ultra-filtered white cheese by using Raman spectroscopy with multivariate data analysis.
Autorzy :
Genis DO; Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey.
Sezer B; Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey; NANOSENS Industry and Trade Inc., Ankara University Technology Development Zone, 06830 Golbasi, Ankara, Turkey.
Durna S; Atatürk Foresty Farm, 06560 Yenimahalle, Ankara, Turkey.
Boyaci IH; Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127699. Date of Electronic Publication: 2020 Jul 31.
Typ publikacji :
Journal Article
MeSH Terms :
Data Analysis*
Spectrum Analysis, Raman*
Ultrafiltration*
Cheese/*analysis
Fats/*analysis
Food Analysis/*methods
Milk/*chemistry
Animals ; Food Contamination/analysis ; Least-Squares Analysis ; Multivariate Analysis
Czasopismo naukowe
Tytuł :
Suppression on postharvest juice sac granulation and cell wall modification by chitosan treatment in harvested pummelo (Citrus grandis L. Osbeck) stored at room temperature.
Autorzy :
Chen C; Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, PR China.
Nie Z; Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, PR China.
Wan C; Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, PR China. Electronic address: .
Gan Z; Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, PR China.
Chen J; Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, PR China; College of Materials and Chemical Engineering, Pingxiang University, Pingxiang 330075, PR China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127636. Date of Electronic Publication: 2020 Jul 25.
Typ publikacji :
Journal Article
MeSH Terms :
Food Storage*
Cell Wall/*drug effects
Chitosan/*pharmacology
Citrus/*drug effects
Fruit/*drug effects
Cell Wall/chemistry ; Cell Wall/metabolism ; Cellulose/metabolism ; Citrus/metabolism ; Enzymes/genetics ; Enzymes/metabolism ; Food Preservatives/pharmacology ; Fruit/metabolism ; Gene Expression Regulation, Plant/drug effects ; Lignin/metabolism ; Plant Proteins/genetics ; Plant Proteins/metabolism ; Principal Component Analysis ; Temperature
Czasopismo naukowe
Tytuł :
The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile.
Autorzy :
Castillo-Luna A; Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
Criado-Navarro I; Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
Ledesma-Escobar CA; Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain.
López-Bascón MA; Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain. Electronic address: .
Priego-Capote F; Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127730. Date of Electronic Publication: 2020 Aug 02.
Typ publikacji :
Journal Article
MeSH Terms :
Food Storage/*methods
Olive Oil/*chemistry
Phenols/*chemistry
Antioxidants/chemistry ; Area Under Curve ; Chromatography, High Pressure Liquid ; Iridoids/analysis ; Phenols/analysis ; Phenylethyl Alcohol/analogs & derivatives ; Phenylethyl Alcohol/analysis ; ROC Curve ; Tandem Mass Spectrometry ; Time Factors
Czasopismo naukowe
Tytuł :
Endophytic bacteria promote the quality of Lyophyllum decastes by improving non-volatile taste components of mycelia.
Autorzy :
Xu M; Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, China; Nanjing Institute of Environmental Science, Ministry of Ecology and Environmental of China, Nanjing 210042, China.
Bai HY; Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, China.
Fu WQ; Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, China.
Sun K; Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, China.
Wang HW; Nanjing Institute of Environmental Science, Ministry of Ecology and Environmental of China, Nanjing 210042, China.
Xu DL; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China.
Dai CC; Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, China.
Jia Y; Jiangsu Key Laboratory for Microbes and Functional Genomics, Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, College of Life Sciences, Nanjing Normal University, Nanjing 210023, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127672. Date of Electronic Publication: 2020 Jul 28.
Typ publikacji :
Journal Article
MeSH Terms :
Taste*
Agaricales/*chemistry
Bacteria/*metabolism
Endophytes/*physiology
Mycelium/*chemistry
Agaricales/physiology ; Amino Acids/analysis ; Bacteria/isolation & purification ; Food Microbiology ; Food Quality ; Fungal Proteins/analysis ; Mycelium/physiology ; Nucleotides/analysis ; Volatile Organic Compounds
Czasopismo naukowe
Tytuł :
Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides.
Autorzy :
Ding M; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Liu L; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Zhang T; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Tao N; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Wang X; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Zhong J; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127686. Date of Electronic Publication: 2020 Jul 31.
Typ publikacji :
Journal Article
MeSH Terms :
Digestion*
Food Storage*
Fish Oils/*chemistry
Gelatin/*chemistry
Polysaccharides/*chemistry
Emulsions ; Fatty Acids, Nonesterified/chemistry ; Fish Oils/metabolism ; Particle Size ; Static Electricity
Czasopismo naukowe
Tytuł :
A novel magneto-gold nanohybrid-enhanced lateral flow immunoassay for ultrasensitive and rapid detection of ochratoxin A in grape juice.
Autorzy :
Hao L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
Chen J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
Chen X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
Ma T; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
Cai X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
Duan H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
Leng Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China.
Huang X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China. Electronic address: .
Xiong Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, PR China.
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127710. Date of Electronic Publication: 2020 Jul 31.
Typ publikacji :
Journal Article
MeSH Terms :
Food Contamination/*analysis
Fruit and Vegetable Juices/*analysis
Immunoassay/*methods
Metal Nanoparticles/*chemistry
Ochratoxins/*analysis
Food Analysis/instrumentation ; Food Analysis/methods ; Gold/chemistry ; Immunoassay/instrumentation ; Limit of Detection ; Magnetic Phenomena ; Ochratoxins/immunology ; Reproducibility of Results ; Sensitivity and Specificity ; Spectrophotometry, Ultraviolet ; Vitis/chemistry
Czasopismo naukowe
Tytuł :
Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds.
Autorzy :
Han Z; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China.
Cai MJ; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China.
Cheng JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China.
Sun DW; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127728. Date of Electronic Publication: 2020 Aug 02.
Typ publikacji :
Journal Article
MeSH Terms :
Microwaves*
Flavoring Agents/*chemistry
Myofibrils/*chemistry
Adsorption ; Aldehydes/chemistry ; Circular Dichroism ; Hydrophobic and Hydrophilic Interactions ; Sulfhydryl Compounds/chemistry ; Surface Tension
Czasopismo naukowe
Tytuł :
Characterization and differentiation of seaweeds on the basis of their volatile composition.
Autorzy :
Mirzayeva A; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
Castro R; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Electronic address: .
G Barroso C; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Electronic address: .
Durán-Guerrero E; Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127725. Date of Electronic Publication: 2020 Aug 03.
Typ publikacji :
Journal Article
MeSH Terms :
Seaweed/*chemistry
Volatile Organic Compounds/*analysis
Analysis of Variance ; Gas Chromatography-Mass Spectrometry/methods ; Principal Component Analysis ; Seasons ; Seaweed/metabolism ; Spain
Czasopismo naukowe
Tytuł :
Preconcentrations of Ni(II) and Pb(II) from water and food samples by solid-phase extraction using Pleurotus ostreatus immobilized iron oxide nanoparticles.
Autorzy :
Özdemir S; Food Processing Programme, Vocational School of Technical Sciences Mersin University, 33343 Mersin, Turkey.
Serkan Yalçın M; Department of Chemistry and Chemical Processing Technologies, Vocational School of Technical Sciences, Mersin University, 33343 Mersin, Turkey. Electronic address: .
Kılınç E; Department of Chemistry and Chemical Processing Technologies, Vocational School of Technical Sciences, Dicle University, 21280 Diyarbakır, Turkey.
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127675. Date of Electronic Publication: 2020 Jul 28.
Typ publikacji :
Journal Article
MeSH Terms :
Lead/*isolation & purification
Nanoparticles/*chemistry
Nickel/*isolation & purification
Pleurotus/*chemistry
Solid Phase Extraction/*methods
Water Pollutants, Chemical/*isolation & purification
Adsorption ; Cells, Immobilized ; Ferric Compounds/chemistry ; Food Analysis/instrumentation ; Food Analysis/methods ; Food Contamination/analysis ; Hydrogen-Ion Concentration ; Limit of Detection ; Magnetic Phenomena ; Nickel/chemistry ; Reproducibility of Results ; Solid Phase Extraction/instrumentation ; Water Pollutants, Chemical/chemistry
Czasopismo naukowe
Tytuł :
Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes.
Autorzy :
de Abreu Pinheiro F; Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil. Electronic address: .
Ferreira Elias L; Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil.
de Jesus Filho M; Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil; Department of Food Science, School of Food Engineering, State University of Campinas, São Paulo, Brazil.
Uliana Modolo M; Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil.
Gomes Rocha JC; Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil.
Fumiere Lemos M; Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil.
Scherer R; Pharmaceutical Sciences Graduate Program, Universidade Vila Velha, Espírito Santo, Brazil.
Soares Cardoso W; Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil.
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127701. Date of Electronic Publication: 2020 Aug 01.
Typ publikacji :
Journal Article
MeSH Terms :
Antioxidants/*pharmacology
Coffea/*chemistry
Flowers/*chemistry
Alkaloids/analysis ; Antioxidants/chemistry ; Caffeine/analysis ; Chlorogenic Acid/analysis ; Chromatography, High Pressure Liquid ; Freeze Drying ; Phenols/analysis ; Plant Extracts/chemistry
Czasopismo naukowe
Tytuł :
Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.
Autorzy :
Yan JN; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Wang YQ; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Jiang XY; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Han JR; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Du YN; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Pan JF; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
Wu HT; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127687. Date of Electronic Publication: 2020 Jul 30.
Typ publikacji :
Journal Article
MeSH Terms :
Carrageenan/*chemistry
Gonads/*chemistry
Pectinidae/*chemistry
Animals ; Hydrogen-Ion Concentration ; Hydrolysis ; Male ; Seafood/analysis ; Static Electricity
Czasopismo naukowe
Tytuł :
Smartphone digital image colorimetry combined with solidification of floating organic drop-dispersive liquid-liquid microextraction for the determination of iodate in table salt.
Autorzy :
Caleb J; Department of Analytical Chemistry, Faculty of Pharmacy, Near East University, 99138 Nicosia, TRNC, Mersin 10, Turkey. Electronic address: .
Alshana U; Department of Analytical Chemistry, Faculty of Pharmacy, Near East University, 99138 Nicosia, TRNC, Mersin 10, Turkey. Electronic address: .
Ertaş N; Department of Analytical Chemistry, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127708. Date of Electronic Publication: 2020 Aug 01.
Typ publikacji :
Journal Article
MeSH Terms :
Smartphone*
Food Analysis/*methods
Iodates/*analysis
Liquid Phase Microextraction/*methods
Sodium Chloride, Dietary/*analysis
Calibration ; Colorimetry/instrumentation ; Colorimetry/methods ; Food Analysis/instrumentation ; Image Processing, Computer-Assisted ; Limit of Detection ; Liquid Phase Microextraction/instrumentation ; Solvents/chemistry
Czasopismo naukowe
Tytuł :
Characterization of bacterial cellulose nanocrystals: Effect of acid treatments and neutralization.
Autorzy :
Arserim-Uçar DK; Food Engineering Department, Faculty of Engineering, Izmir Institute of Technology, 35430 Urla, İzmir, Turkey; Department of Food Science, Rutgers University, New Brunswick, NJ, USA; Eastern Regional Research Center, US Department of Agriculture, Wyndmoor, PA, USA. Electronic address: .
Korel F; Food Engineering Department, Faculty of Engineering, Izmir Institute of Technology, 35430 Urla, İzmir, Turkey. Electronic address: .
Liu L; Eastern Regional Research Center, US Department of Agriculture, Wyndmoor, PA, USA. Electronic address: .
Yam KL; Department of Food Science, Rutgers University, New Brunswick, NJ, USA. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127597. Date of Electronic Publication: 2020 Jul 17.
Typ publikacji :
Journal Article
MeSH Terms :
Cellulose/*chemistry
Hydrochloric Acid/*chemistry
Nanoparticles/*chemistry
Sulfuric Acids/*chemistry
Bacteria/metabolism ; Hydrolysis ; Temperature
Czasopismo naukowe

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