Food Chemistry
Food Chemistry(英文缩写 FOOD CHEM),ISSN 0308-8146,eISSN 1873-7072 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
指标来源：jcr_cas_ifqb
期刊简介
暂无简介。
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Food Chemistry 最新收录文献
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Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction.
Whole cereal grains are a good source of phenolic acids associated with reduced risk of chronic diseases. This paper reports the development and validation of a high-performance liquid chromatography-…
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Non-targeted analysis of tea by hydrophilic interaction liquid chromatography and high resolution mass spectrometry.
Tea is the second most consumed beverage in the world and its consumption has been associated with numerous potential health benefits. Factors such as fermentation methods, geographical origin and sea…
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Capillary electrophoretic profiling of tryptic digests of water soluble proteins from Bacillus thuringiensis-transgenic and non-transgenic maize species.
Capillary zone electrophoresis (CZE) has been applied to separation and characterisation of enzymatic (tryptic) hydrolysates of water-soluble proteins from Bacillus thuringiensis (Bt)-transgenic (Aris…
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Ultrasensitive detection of kanamycin in animal derived foods by label-free electrochemical immunosensor.
A label-free amperometric immunosensor based on graphene sheet(GS)-nafion(Nf)/thionine(TH)/Pt nanoparticles modified electrode is proposed for the ultrasensitive detection of kanamycin. The anti-kanam…
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Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products.
Two different headspace sampling techniques were compared for analysis of aroma volatiles from freshly produced and aged plain oatcakes. Solid phase microextraction (SPME) using a Carboxen-Polydimethy…
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Iron-chelating activity of chickpea protein hydrolysate peptides.
Chickpea-chelating peptides were purified and analysed for their iron-chelating activity. These peptides were purified after affinity and gel filtration chromatography from a chickpea protein hydrolys…
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Dietary spices protect against hydrogen peroxide-induced DNA damage and inhibit nicotine-induced cancer cell migration.
Spices are rich sources of antioxidants due to the presence of phenols and flavonoids. In this study, the DNA protecting activity and inhibition of nicotine-induced cancer cell migration of 9 spices w…
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Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils.
Properties of protein-based film from fish skin gelatin incorporated with different citrus essential oils, including bergamot, kaffir lime, lemon and lime (50% based on protein) in the presence of 20%…
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Enhancing the lipolysis-stimulating activity of soy protein using limited hydrolysis with Flavourzyme and ultrafiltration.
The aim of this study was to explore the lipolysis-stimulating activity of soy protein isolate (SPI) hydrolysate using 3T3-L1 adipocytes. Intracellular triglyceride residue (TR) was employed as a mark…
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High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation.
In order to study the effect of high-pressure (HP) treatment and two different methods of brine addition (important for lysosomal membrane destabilisation) on lysosomal enzymes activity and protein de…