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Food Chemistry

13 ta ish

Jurnal · ISSN 0308-8146

  1. Dipping probe electrospray ionization/mass spectrometry for direct on-site and low-invasive food analysis

    Dilshadbek T. Usmanov, Mridul Kanti Mandal, Kenzo Hiraoka +6

    MaqolaMass Spectrometry Techniques and ApplicationsFood Chemistry20182 iqtibos
    ABI

  2. 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

    Sharh maqolaEdible Oils Quality and AnalysisFood Chemistry20242 iqtibos
    ABI

  3. 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

    MaqolaAdvanced Chemical Sensor TechnologiesFood Chemistry20231 iqtibos
    ABI

  4. Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate

    Ruixia Chen, Kakhramon Davranov, Nigora Rustamova +2

    MaqolaSodium Intake and HealthFood Chemistry20251 iqtibos
    ABI

  5. 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

    MaqolaChemical and Physical Properties in Aqueous SolutionsFood Chemistry20210 iqtibos
    ABI

  6. Supplementation of cooked broccoli with exogenous moringa myrosinase enhanced isothiocyanate formation

    Yao Zhang, Nyasha Makaza, Chunmin Jiang +6

    MaqolaMoringa oleifera research and applicationsFood Chemistry20220 iqtibos
    ABI

  7. Carboxymethyl cellulose-induced Cryptococcus laurentii improves disease resistance and regulates phenylpropane and reactive oxygen metabolism in grapefruit

    Le Yang, Diantong Ma, Fang Wang +5

    MaqolaPlant Pathogens and Fungal DiseasesFood Chemistry20240 iqtibos
    ABI

  8. Enhancing heat stability and bloom resistance in low-fat chocolates using bigels

    Xueqiang Qi, Jixian Mao, Wenjie Chang +3

    MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  9. 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

    MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  10. 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

    MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  11. 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

    MaqolaProtein Hydrolysis and Bioactive PeptidesFood Chemistry20250 iqtibos
    ABI

  12. 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

    BoshqaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  13. Impact of heat treatment on molecular composition of sunflower, cottonseed, and flaxseed oils

    Sharofiddin Nuriddinov, Umrbek Mavlanov, Soyibjon Bozorov +4

    MaqolaLipid metabolism and biosynthesisFood Chemistry20260 iqtibos
    ABI