Food Chemistry

Работ: 13

Журнал · ISSN 0308-8146

Dipping probe electrospray ionization/mass spectrometry for direct on-site and low-invasive food analysis
Dilshadbek T. Usmanov, Mridul Kanti Mandal, Kenzo Hiraoka +6
СтатьяMass Spectrometry Techniques and ApplicationsFood Chemistry2018Цитирований: 2
ABI
The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils
Umrbek Mavlanov, Tomasz Pawel Czaja, Sharofiddin Nuriddinov +4
Обзорная статьяEdible Oils Quality and AnalysisFood Chemistry2024Цитирований: 2
ABI
Straightforward smartphone assay for quantifying tannic acid in beverages based on colour change of Eu3+/polyethyleneimine complex
Nguyen Ngoc Nghia, Bui The Huy, Dang Nguyen Nha Khanh +3
СтатьяAdvanced Chemical Sensor TechnologiesFood Chemistry2023Цитирований: 1
ABI
Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate
Ruixia Chen, Kakhramon Davranov, Nigora Rustamova +2
СтатьяSodium Intake and HealthFood Chemistry2025Цитирований: 1
ABI
Volumetric properties of disodium dihydrogen pyrophosphate aqueous solution from 283.15 to 363.15 K at 101.325 kPa
Umarbek Alimov, Kaiyu Zhao, Jiayin Hu +4
СтатьяChemical and Physical Properties in Aqueous SolutionsFood Chemistry2021Цитирований: 0
ABI
Supplementation of cooked broccoli with exogenous moringa myrosinase enhanced isothiocyanate formation
Yao Zhang, Nyasha Makaza, Chunmin Jiang +6
СтатьяMoringa oleifera research and applicationsFood Chemistry2022Цитирований: 0
ABI
Carboxymethyl cellulose-induced Cryptococcus laurentii improves disease resistance and regulates phenylpropane and reactive oxygen metabolism in grapefruit
Le Yang, Diantong Ma, Fang Wang +5
СтатьяPlant Pathogens and Fungal DiseasesFood Chemistry2024Цитирований: 0
ABI
Enhancing heat stability and bloom resistance in low-fat chocolates using bigels
Xueqiang Qi, Jixian Mao, Wenjie Chang +3
СтатьяFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0
ABI
Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors
Wei Wei, Zhixiu Guo, Akbarali Ruzibayev +2
СтатьяFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0
ABI
O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing
Jixian Mao, Xi Zhou, Chenxing Feng +5
СтатьяFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0
ABI
Corrigendum to “Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate” [Food Chem. 492 (2025) 145444]
Ruixia Chen, Kakhramon Davranov, Nigora Rustamova +2
СтатьяProtein Hydrolysis and Bioactive PeptidesFood Chemistry2025Цитирований: 0
ABI
Corrigendum to "Enhancing heat stability and bloom resistance in low-fat chocolates using bigels" [Food Chem. 492 (2025) 145515]
Xueqiang Qi, Jixian Mao, Wenjie Chang +3
ДругоеFood Chemistry and Fat AnalysisFood Chemistry2025Цитирований: 0
ABI
Impact of heat treatment on molecular composition of sunflower, cottonseed, and flaxseed oils
Sharofiddin Nuriddinov, Umrbek Mavlanov, Soyibjon Bozorov +4
СтатьяLipid metabolism and biosynthesisFood Chemistry2026Цитирований: 0
ABI