Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
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    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 19)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription  
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 4)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 2)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

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Similar Journals
Journal Cover
Food Research International
Journal Prestige (SJR): 1.472
Citation Impact (citeScore): 4
Number of Followers: 7  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0963-9969 - ISSN (Online) 1873-7145
Published by Elsevier Homepage  [2906 journals]
  • Proteomic analysis of chemically transformed NIH-3T3 cells reveals novel
           mechanisms of action of amaranth lunasin-like peptide

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Jorge L. Mazorra-Carrillo, Antonio De León-Rodríguez, José A. Huerta-Ocampo, Aída J. Velarde-Salcedo, Elvira González de Mejía, Ana P. Barba de la Rosa
       
  • Acid adaptive response of Alicyclobacillus acidoterrestris: A strategy to
           survive lethal heat and acid stresses

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Ning Zhao, Junnan Xu, Lingxia Jiao, Miaomiao Liu, Tong Zhang, Jun Li, Xinyuan Wei, Mingtao Fan
       
  • Comparative transcriptomic analysis reveals the regulatory mechanisms of
           catechins synthesis in different cultivars of Camellia sinensis

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Li-Qiang Zhao, Chun-Miao Shan, Ting-Yu Shan, Qing-Lin Li, Ke-Long Ma, Wei-Wei Deng, Jia-Wen Wu
       
  • Oxidation-reduction potential affects medium-chain fatty acid ethyl ester
           production during wine alcohol fermentation

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Shi-Jin Xue, Jia-Rui Zhang, Rui-Xia Zhang, Yi Qin, Xiao-Bing Yang, Guo-Jie Jin, Yong-Sheng Tao
       
  • Purification, identification, and antioxidative mechanism of three novel
           selenium-enriched oyster antioxidant peptides

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Zhen Xia, Jianyin Miao, Bingbing Chen, Junbin Guo, Yingyi Ou, Xingtang Liang, Yanzhen Yin, Xing Tong, Yong Cao
       
  • Identifying elements of a ready-to-eat meal desired by older adults

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Olivia Chaffee, Annie McGillivray, Lisa Duizer, Carolyn F. Ross
       
  • Cyanidin-3-glucoside improves the barrier function of retinal pigment
           epithelium cells by attenuating endoplasmic reticulum stress-induced
           apoptosis

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Wenting Peng, Yalin Wu, Zhenzhen Peng, Wentao Qi, Tingting Liu, Bo Yang, Danxue He, Yixiang Liu, Yong Wang
       
  • Food safety-related perspectives and practices of consumers and vendors in
           Ethiopia: A scoping review

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Panam Parikh, Nathaline Onek Aparo, Stella Nordhagen, Hans De Steur
       
  • Advances in Pickering emulsions stabilized by protein particles: Toward
           particle fabrication, interaction and arrangement

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Chenzhi Wang, Jianhui Wu, Chunhua Wang, Changdao Mu, To Ngai, Wei Lin
       
  • Conformational changes of tyrosinase caused by pentagalloylglucose
           binding: Implications for inhibitory effect and underlying mechanism

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Lulu Liu, Jingda Li, Liangliang Zhang, Shudong Wei, Zeya Qin, Dandan Liang, Baomiao Ding, Hui Chen, Wei Song
       
  • Fermented milk of cheese-derived Lactobacillus delbrueckii subsp.
           bulgaricus displays potentials in alleviating alcohol-induced hepatic
           injury and gut dysbiosis in mice

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Mingzhen Liu, Miao Liu, Shenrong Yang, Caihong Shen, Xiaozhi Wang, Wenzheng Liu, Yuxing Guo
       
  • What are the challenges for ohmic heating in the food industry'
           Insights of a bibliometric analysis

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Ramon Silva, Ramon S. Rocha, Gustavo Luis P.A. Ramos, Douglas Xavier-Santos, Tatiana C. Pimentel, Jose M. Lorenzo, Pedro Henrique Campelo, Marcia Cristina Silva, Erick A. Esmerino, Mônica Q. Freitas, Adriano G. Cruz
       
  • Tricothecenes and enzyme activities in the mashing step of the brewing
           process

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Wesclen Vilar Nogueira, Rafael Dias Remedi, Karen Vanessa Marimón-Sibaja, Keven David Moreira Gonçalves, Maristela Barnes Rodrigues Cerqueira, Jaqueline Gardea-Buffon
       
  • Analysis of phenolic compounds in pickled chayote and their effects on
           antioxidant activities and cell protection

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Zhixun Shang, Meiqi Li, WeiWei Zhang, Shengbao Cai, Xiaosong Hu, Junjie Yi
       
  • The regularity of heat-induced free radicals generation and transition of
           camellia oil

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Jianmei Yang, Likang Qin, Yong Zhu, Chongyun He
       
  • A mechanistic investigation of the effect of dispersion phase protein type
           on the physicochemical stability of water–in–oil emulsions

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
       
  • Comprehensive metabolite profiling of Phoenix rupicola pulp and seeds
           using UPLC-ESI-MS/MS and evaluation of their estrogenic activity in
           ovariectomized rat model

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Enaam M. AbouZeid, Ahmed H. Afifi, Abeer Salama, Rehab A. Hussein, Fadia S. Youssef, Sherweit H. El-Ahmady, Nagwa Mohamed Ammar
       
  • Comparing a product-specific versus a general emoji list to measure
           consumers’ emotional associations with chocolate and predict food choice
           

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Joachim J. Schouteten, Jan Verwaeren, Listia Rini, Valérie L. Almli
       
  • Protein oxidation in muscle-based products: Effects on physicochemical
           properties, quality concerns, and challenges to food industry

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Asad Nawaz, Sana Irshad, Iftikhar Ali Khan, Ibrahim Khalifa, Noman Walayat, Rana Muhammad Aadil, Manoj Kumar, Mingfu Wang, Feng Chen, Ka-Wing Cheng, Jose Manuel Lorenzo
       
  • Unraveling the microbial compositions, metabolic functions, and
           

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Jiamu Kang, Yuting Sun, Xiaoning Huang, Li Ye, Yuhong Chen, Xiaoxue Chen, Xiaowei Zheng, Bei-Zhong Han
       
  • Improvement effects of micronization on morphology, functional and
           nutritional attributes of stabilized rice bran

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Sijia Yin, Tisong Liang, Shunshan Jiao, Pu Jing
       
  • Comparative transcriptomic analysis reveals the potential mechanism of hot
           water treatment alleviated-chilling injury in banana fruit

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Jia Si, Yin-yin Fan, Zong-li Liu, Wei Wei, Xiao-mei Xiao, Ying-ying Yang, Wei Shan, Jian-fei Kuang, Wang-jin Lu, Zhong-qi Fan, Lu-lu Li, Jian-ye Chen
       
  • Effect of processing and microstructural properties of chickpea-flours on
           in vitro digestion and appetite sensations

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Katharina Pälchen, Wender L.P. Bredie, Dorine Duijsens, Alan Isaac Alfie Castillo, Marc Hendrickx, Ann Van Loey, Anne Raben, Tara Grauwet
       
  • Transcriptomics reveals the anti-obesity mechanism of Lactobacillus
           plantarum fermented barley extract

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Yaoguang Gu, Juan Bai, Jiayan Zhang, Yansheng Zhao, Ruirong Pan, Ying Dong, Henglin Cui, Xiang Xiao
       
  • Similar or different' Comparing food cultures with regard to
           traditional and modern eating across ten countries

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Gudrun Sproesser, Matthew B. Ruby, Naomi Arbit, Charity S. Akotia, Marle dos Santos Alvarenga, Rachana Bhangaokar, Isato Furumitsu, Xiaomeng Hu, Sumio Imada, Gülbanu Kaptan, Martha Kaufer-Horwitz, Usha Menon, Claude Fischler, Paul Rozin, Harald T. Schupp, Britta Renner
       
  • Revealing the microbial heritage of traditional Brazilian cheeses through
           metagenomics

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Caroline Isabel Kothe, Nacer Mohellibi, Pierre Renault
       
  • The enhancement of the perception of saltiness by umami sensation elicited
           by flavor enhancers in salt solutions

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Xiaoxia Sun, Kui Zhong, Di Zhang, Bolin Shi, Houyin Wang, Jiyong Shi, Maurizio Battino, Guicai Wang, Xiaobo Zou, Lei Zhao
       
  • The bioactivity of prenylated stilbenoids and their structure-activity
           relationship

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Shengtao Bo, Sui Kiat Chang, Youxia Shan, Yipeng Chen, Hui Liu, Bailin Li, Yueming Jiang, Hong Zhu, Bao Yang
       
  • Use of a silver-based sanitizer to accelerate Escherichia coli die-off on
           fresh-cut lettuce and maintain produce quality during cold storage:
           Laboratory and pilot-plant scale tests

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Gabriella Mendes-Oliveira, Yaguang Luo, Bin Zhou, Ganyu Gu, Zi Teng, Samantha Bolten, Eunhee Park, Daniel Pearlstein, Ellen R. Turner, Patricia D. Millner, Xiangwu Nou
       
  • Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on
           hydrolysis kinetics and on the solubility and antioxidant activity of
           hydrolysates

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Isabela Soares Magalhães, Alécia Daila Barros Guimarães, Alline Artigiani Lima Tribst, Eduardo Basílio de Oliveira, Bruno Ricardo de Castro Leite Júnior
       
  • Review on formation of cold plasma activated water (PAW) and the
           applications in food and agriculture

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Yawen Gao, Keziah Francis, Xuehua Zhang
       
  • In vitro and in silico analysis of potential antioxidant peptides obtained
           from chicken hydrolysate produced using Alcalase

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Chuqiao Xiao, Fidel Toldrá, Mouming Zhao, Feibai Zhou, Donghui Luo, Ruibo Jia, Leticia Mora
       
  • Thermal death kinetics of Salmonella Enteritidis PT30 in peanut butter as
           influenced by water activity

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Ren Yang, Lina Wei, Jianwu Dai, Juming Tang
       
  • In situ SAXS study of non-fat milk model systems during heat treatment and
           acidification

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Ruifen Li, Tanja Christine Jæger, Tijs A.M. Rovers, Birte Svensson, Richard Ipsen, Jacob J.K. Kirkensgaard, Anni Bygvrå Hougaard
       
  • Tryptophan-rich diet ameliorates chronic unpredictable mild stress induced
           depression- and anxiety-like behavior in mice: The potential involvement
           of gut-brain axis

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Danna Wang, Jianbin Wu, Peilin Zhu, Hanqi Xie, Lianxiao Lu, Wanting Bai, Weixi Pan, Renjie Shi, Jin Ye, Bing Xia, Zhenting Zhao, Yutang Wang, Xuebo Liu, Beita Zhao
       
  • Revealing how maltodextrin-containing droplets dry using optical coherence
           tomography

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Erik J.G. Sewalt, J. Kalkman, J.R. van Ommen, Gabrie M.H. Meesters, V. van Steijn
       
  • Phosphoproteomics reveals that camel and goat milk improve glucose
           homeostasis in HDF/STZ-induced diabetic rats through activation of hepatic
           AMPK and GSK3-GYS axis

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Binsong Han, Lina Zhang, Yanmei Hou, Jinjing Zhong, Kasper Hettinga, Peng Zhou
       
  • How steaming and drying processes affect the active compounds and
           antioxidant types of Gastrodia elata Bl. f. glauca S. chow

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Zhen Wu, Ruiping Gao, Hong Li, Xia Liao, Xin Tang, Xiaogang Wang, Zhimin Su
       
  • Effect of industrial processing on the volatiles, enzymes and lipids of
           wholegrain and rolled oats

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Xingchen Li, Indrawati Oey, Biniam Kebede
       
  • Structure and properties of egg white protein films modified by
           high-intensity ultrasound: An effective strategy

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Wanqing Deng, Qiong Xu, Xiaoxian Hu, Long Sheng
       
  • Conjugative transfer of mcr-1-bearing plasmid from Salmonella to
           Escherichia coli in vitro on chicken meat and in mouse gut

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Wei Li, Xiaobao Bai, Huanjing Sheng, Jia Chen, Zewei Wang, Tingfen Wang, Ruiwen Sun, Zitian Feng, Yuxuan Wang, Kai Peng, Sheng Chen, Ruichao Li, Baowei Yang
       
  • Contribution of the proximal and distal gastric phases to the breakdown of
           cooked starch-rich solid foods during static in vitro gastric digestion

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Joanna Nadia, John E. Bronlund, Harjinder Singh, R. Paul Singh, Gail M. Bornhorst
       
  • Various bioactive peptides in collagen hydrolysate from salmo salar skin
           and the combined inhibitory effects on atherosclerosis in vitro and in
           vivo

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Hui Liu, Yijie Yang, Yibo Liu, Liyuan Cui, Lulu Fu, Bo Li
       
  • Structural characterization and anti-photoaging activity of a
           polysaccharide from Sargassum fusiforme

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Jinhong Hu, Wanzi Yao, Shiyuan Chang, Lijun You, Mouming Zhao, Peter Chi-Keung Cheung, Kseniya Hileuskaya
       
  • In silico modelling of protein digestion: A case study on
           solid/liquid and blended meals

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Andrea Rivera del Rio, Nikkie van der Wielen, Walter J.J. Gerrits, Remko M. Boom, Anja E.M. Janssen
       
  • Bitter and astringent substances in green tea: composition, human
           perception mechanisms, evaluation methods and factors influencing their
           formation

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Shuaijun Deng, Ge Zhang, Oluwaseun Olayemi Aluko, Zhijie Mo, Jingjing Mao, Haibo Zhang, Xiaohui Liu, Ming Ma, Qian Wang, Haobao Liu
       
  • A review of ultrasound-assisted extraction for plant bioactive compounds:
           Phenolics, flavonoids, thymols, saponins and proteins

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Ida Madiha Yusoff, Zarani Mat Taher, Zaidah Rahmat, Lee Suan Chua
       
  • The role of inorganic salts in dough properties and noodle quality—A
           review

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Mohammed Obadi, Jiyao Zhang, Bin Xu
       
  • Effect of ionic strength on the structural properties and emulsion
           characteristics of myofibrillar proteins from hairtail (Trichiurus
           haumela)

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Zhongyang Ren, Yaqing Cui, Yueqi Wang, Linfan Shi, Shen Yang, Gengxin Hao, Xujian Qiu, Yanyan Wu, Yongqiang Zhao, Wuyin Weng
       
  • Fractionation of foam-mat dried rice bean hydrolysates using membrane
           filtration and solid phase extraction: Peptide- and phenolic-based
           fractions with bioactive potential

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Burachat Sritongtae, Zohreh Karami, Michael R.A. Morgan, Kiattisak Duangmal
       
  • Ultra-high pressure-assisted preparation of cowhide gelatin as a promising
           fat substitute: Improve the nutrition ratio and antioxidant capacity of
           beef patties

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Yanlei Gao, Yi Qiu, Huanli Nan, Liyuan Wang, Dawei Yang, Li Zhang, Qunli Yu
       
  • Fate of Escherichia coli artificially inoculated in Tenebrio molitor L.
           larvae rearing chain for human consumption

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Cristiana Cesaro, Cinzia Mannozzi, Adolfo Lepre, Ilario Ferrocino, Lorenzo Corsi, Irene Franciosa, Luca Belleggia, Vesna Milanović, Federica Cardinali, Cristiana Garofalo, Luca Cocolin, Lucia Aquilanti, Sara Ruschioni, Nunzio Isidoro, Paola Riolo, Andrea Osimani
       
  • Role of combinated lactic acid bacteria in bacterial, viral, and
           metabolite dynamics during fermentation of vegetable food, kimchi

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Mi-Ja Jung, Juseok Kim, Se Hee Lee, Tae Woong Whon, Hojun Sung, Jin-Woo Bae, Yoon-E. Choi, Seong Woon Roh
       
  • Internal structure design for improved shape fidelity and crispness of 3D
           printed pumpkin-based snacks after freeze-drying

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Xiao-huan Chen, Min Zhang, Xiu-xiu Teng, Arun S. Mujumdar
       
  • Enzyme-responsive food packaging system based on pectin-coated poly
           (lactic acid) nanofiber films for controlled release of thymol

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Tiantian Min, Liping Zhou, Xiaoli Sun, Haiyu Du, Xiaochun Bian, Zhu Zhu, Yongqiang Wen
       
  • Omics-based monitoring of microbial dynamics across the food chain for the
           improvement of food safety and quality

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Giuseppina Sequino, Vincenzo Valentino, Francesco Villani, Francesca De Filippis
       
  • Thinned peach polyphenols alleviate obesity in high fat mice by affecting
           gut microbiota

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Kun Dai, Yu Song, Decai Zhang, Yingying Wei, Shu Jiang, Feng Xu, Hongfei Wang, Xin Zhang, Xingfeng Shao
       
  • Lactobacillus plantarum ZY08 relieves chronic alcohol-induced hepatic
           steatosis and liver injury in mice via restoring intestinal flora
           homeostasis

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Qinchao Ding, Feiwei Cao, Shanglei Lai, Hui Zhuge, Kaixin Chang, Teresa G. Valencak, Jianxin Liu, Songtao Li, Daxi Ren
       
  • Sugary kefir grains as the inoculum for developing a low sodium isotonic
           beverage

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Maysa Lima Parente Fernandes, Angélica Cristina de Souza, Paulo Sérgio Pedroso Costa Júnior, Lizzy Ayra Alcântara Veríssimo, Victor Satler Pylro, Disney Ribeiro Dias, Rosane Freitas Schwan
       
  • Integration of pressurized liquid extraction and in-line solid-phase
           extraction to simultaneously extract and concentrate phenolic compounds
           from lemon peel (Citrus limon L.)

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Jaisa O. Chaves, Vitor L. Sanches, Juliane Viganó, Leonardo M. de Souza Mesquita, Mariana C. de Souza, Laise C. da Silva, Tanize Acunha, Lucia H. Faccioli, Mauricio A. Rostagno
       
  • Insight into the molecular mechanism of texture improvement of sturgeon
           fillets treated by low temperature vacuum heating technology using
           label-free quantitative proteomics

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Shike Shen, Feijian Liu, Yuewen Chen, Hujun Xie, Haoben Hu, Shaotian Ren, Zhiwen Ding, Qianyun Bu
       
  • Effects of a plant-derived biostimulant application on quality and
           functional traits of greenhouse cherry tomato cultivars

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Miriam Distefano, Christof B. Steingass, Cherubino Leonardi, Francesco Giuffrida, Ralf Schweiggert, Rosario P. Mauro
       
  • Novel transformation products from glucosinolate-derived thioglucose and
           isothiocyanates formed during cooking

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Holger Hoffmann, Lars Andernach, Clemens Kanzler, Franziska S. Hanschen
       
  • Stresses make microbe undergo programmed cell death: Mechanisms and
           opportunities

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Chunhui Liu, Xiangzhao Mao, Lingyun Meng, Jiao Li
       
  • Integrated metabolomics and transcriptomics reveal the adaptive responses
           of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Lin Chen, Xue Zhao, Rui Li, Hongshun Yang
       
  • Study of the reaction between genipin and amino acids, dairy proteins, and
           milk to form a blue colorant ingredient

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Maria Isabel Landim Neves, Alberto Valdés, Eric Keven Silva, Maria Angela A. Meireles, Elena Ibáñez, Alejandro Cifuentes
       
  • Comparative functional analysis of malate metabolism genes in Oenococcus
           oeni and Lactiplantibacillus plantarum at low pH and their roles in acid
           stress response

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Qiling Chen, Nan Hao, Lili Zhao, Xiangke Yang, Yuxin Yuan, Yuzhu Zhao, Fu Wang, Zuobing Qiu, Ling He, Kan Shi, Shuwen Liu
       
  • Advances in sports food: Sports nutrition, food manufacture, opportunities
           and challenges

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Pengbo Cui, Mengyu Li, Mingxiao Yu, Yefeng Liu, Yuting Ding, Weilin Liu, Jianhua Liu
       
  • Andean berry (Vaccinium meridionale Swartz) juice, in combination with
           Aspirin, displayed antiproliferative and pro-apoptotic mechanisms in vitro
           while exhibiting protective effects against AOM-induced colorectal cancer
           in vivo

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Sandra S. Arango-Varela, Ivan Luzardo-Ocampo, Maria E. Maldonado-Celis
       
  • The microbial succession and their correlation with the dynamics of flavor
           compounds involved in the natural fermentation of suansun, a traditional
           Chinese fermented bamboo shoots

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Qianqian Guan, Tao Huang, Fei Peng, Jinqing Huang, Zhanggen Liu, Zhen Peng, Mingyong Xie, Tao Xiong
       
  • Didecyldimethylammonium bromide: Application to control biofilms of
           Staphylococcus aureus and Pseudomonas aeruginosa alone and in combination
           with slightly acidic electrolyzed water

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Yulu Li, Haoran Wang, Xiaoying Zheng, Zhuo Li, Muxue Wang, Kunyao Luo, Chunling Zhang, Xiaodong Xia, Yutang Wang, Chao Shi
       
  • The effect of high-pressure processing on sensory quality and consumer
           acceptability of fruit juices and smoothies: A review

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Qiushuang Song, Renjie Li, Xiao Song, Mathias P. Clausen, Vibeke Orlien, Davide Giacalone
       
  • Membrane lipid metabolism influences chilling injury during cold storage
           of peach fruit

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Chunbo Song, Kang Wang, Xiang Xiao, Qingli Liu, Minjie Yang, Xu Li, Yabin Feng, Saisai Li, Liyu Shi, Wei Chen, Zhenfeng Yang
       
  • Study on the characteristics of glycerides and phospholipids in human milk
           from Tibet

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Qian Liu, Junying Zhao, Yan Liu 刘妍, Weicang Qiao, Tiemin Jiang, Yaling Wang, Yanpin Liu, Zhang Luo, Tsering Yudron, Juncai Hou, Yan Liu 刘言, Lijun Chen
       
  • Novel insight into the formation mechanism of umami peptides based on
           microbial metabolism in Chouguiyu, a traditional Chinese fermented fish

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Daqiao Yang, Chunsheng Li, Laihao Li, Yueqi Wang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Ya Wei, Di Wang
       
  • Ultrasonic analysis of effects of varying temperature, pH, and proteolytic
           enzymes on hydrolysis of lactose by neutral lactase formulations in infant
           milk and in the infant digestive system

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Rian Lynch, Vitaly Buckin
       
  • Impact of water activity on the radial growth of fungi in a dairy
           environment

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      Abstract: Publication date: Available online 12 April 2022Source: Food Research InternationalAuthor(s): Valle Marion, Nguyen Van Long Nicolas, Jany Jean-Luc, Bregier Thibaud, Pawtowski Audrey, Barbier Georges, Rigalma Karim, Vasseur Valérie, Huchet Véronique, Coroller Louis
       
  • In vitro digestion of milk proteins including intestinal brush border
           membrane peptidases. Transepithelial transport of resistant casein domains
           

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      Abstract: Publication date: Available online 9 April 2022Source: Food Research InternationalAuthor(s): Santiaga María Vivanco-Maroto, Marta Santos-Hernández, Javier Sanchón, Gianluca Picariello, Isidra Recio, Beatriz Miralles
       
  • Unraveling the microbial community and succession during zha-chili
           fermentation and their relationships with flavor formation

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      Abstract: Publication date: Available online 9 April 2022Source: Food Research InternationalAuthor(s): Weiwei Dong, Hongye Shen, Huanming Liu, Fei Song, Pu Li, Nan Peng, Yunxiang Liang, Shumiao Zhao
       
  • Exploring the mechanism of Akebia trifoliata fruit cracking based
           on cell-wall metabolism

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      Abstract: Publication date: Available online 8 April 2022Source: Food Research InternationalAuthor(s): Yongli Jiang, Hao Yin, Danfeng Wang, Yu Zhong, Yun Deng
       
  • Insight into the mechanism of optimal low-level pressure coupled with heat
           treatment to improve the gel properties of Nemipterus virgatus surimi
           combined with water migration

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      Abstract: Publication date: Available online 7 April 2022Source: Food Research InternationalAuthor(s): Aimei Zhou, Haiqiang Chen, Yiqian Zou, Xiaojuan Liu, Soottawat Benjakul
       
  • Sugar-sugar interactions in oil suspensions containing surfactants and
           effects on macroscopic phenomena

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      Abstract: Publication date: Available online 6 April 2022Source: Food Research InternationalAuthor(s): Adrian Argudo, Lisa Zhou, Dérick Rousseau
       
  • Effects of wheat bran co-fermentation on the quality and bacterial
           community succession during radish fermentation

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      Abstract: Publication date: Available online 6 April 2022Source: Food Research InternationalAuthor(s): Xiaoqiong Li, Daqun Liu
       
  • Black corn (Zea Mays L.) soluble extract showed anti-inflammatory effects
           and improved the intestinal barrier integrity in vivo (Gallus gallus)

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      Abstract: Publication date: Available online 6 April 2022Source: Food Research InternationalAuthor(s): Thaisa Agrizzi Verediano, Hércia Stampini Duarte Martino, Nikolai Kolba, Yimin Fu, Maria Cristina Dias Paes, Elad Tako
       
  • High shear cooking extrusion to create fibrous mozzarella cheese from
           renneted and cultured curd

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Ran Feng, Frans W.J. van den Berg, Søren K. Lillevang, Lilia Ahrné
       
  • α-Amylase inhibition of a certain dietary polyphenol is predominantly
           affected by the concentration of α-1, 4-glucosidic bonds in starchy and
           artificial substrates

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Jifan Zhang, Caixia Li, Guidan Wang, Junwei Cao, Xi Yang, Xuebo Liu, Lijun Sun
       
  • Amino acid metabolomic analysis involved in flavor quality and cold
           tolerance in peach fruit treated with exogenous glycine betaine

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Zhenyu Jia, Yi Wang, Li Wang, Yonghua Zheng, Peng Jin
       
  • Ionic liquids and deep eutectic solvents as sustainable alternatives for
           efficient extraction of phenolic compounds from mate leaves

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Ariel A.C. Toledo Hijo, Claudinei Alves, Fabiane O. Farias, Vinicius S. Peixoto, Antonio J.A. Meirelles, Gustavo H.F. Santos, Guilherme J. Maximo
       
  • Relative impact of oenological tannins in model solutions and red wine
           according to phenolic, antioxidant, and sensory traits

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Maria Alessandra Paissoni, Giovanni Bitelli, Mar Vilanova, Carlo Montanini, Susana Río Segade, Luca Rolle, Simone Giacosa
       
  • Effect of geographical location and soil fertility on main phenolic
           compounds and fatty acids compositions of virgin olive oil from Leccino
           cultivar in China

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): Yang Zhang, Caihong Zhang, Cong Xu, Yejun Deng, Bo Wen, Pujun Xie, Lixin Huang
       
  • A kinetic study on the thermal inactivation of barley malt α-amylase and
           β-amylase during the mashing process

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      Abstract: Publication date: July 2022Source: Food Research International, Volume 157Author(s): C.F. De Schepper, C. Buvé, A.M. Van Loey, C.M. Courtin
       
  • In vitro digestion mimicking conditions in young and elderly reveals
           marked differences between profiles and potential bioactivity of peptides
           from meat and soy proteins

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      Abstract: Publication date: Available online 4 April 2022Source: Food Research InternationalAuthor(s): Chong Wang, Fan Zhao, Yun Bai, Chunbao Li, Xinglian Xu, Karsten Kristiansen, Guanghong Zhou
       
  • Exploring Critical Metabolites of Honey Peach (Prunus persica (L.) Batsch)
           from Five Main Cultivation Regions in the North of China by UPLC-Q-TOF/MS
           Combined with Chemometrics and Modeling

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      Abstract: Publication date: Available online 4 April 2022Source: Food Research InternationalAuthor(s): Qianqian Li, Shupeng Yang, Bei Li, Chaoyang Zhang, Yi Li, Jianxun Li
       
  • Investigation on Simultaneous Change of Deformation, Color and Aroma of 4D
           Printed Starch-based Pastes from Fruit and Vegetable as Induced by
           Microwave

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      Abstract: Publication date: Available online 4 April 2022Source: Food Research InternationalAuthor(s): Chaofan Guo, Min Zhang, Bhesh Bhandari, Sakamon Devahastin
       
  • Lubrication properties of model dairy beverages: effect of the
           characteristics of protein dispersions and emulsions

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      Abstract: Publication date: Available online 2 April 2022Source: Food Research InternationalAuthor(s): Lei Ji, Leonardo Cornacchia, Guido Sala, Elke Scholten
       
  • Extraction and characterization of polyphenols from non-conventional
           edible plants and their antioxidant activities

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      Abstract: Publication date: Available online 1 April 2022Source: Food Research InternationalAuthor(s): Yasir Iqbal, Eric N. Ponnampalam, Jeremy J. Cottrell, Hafiz A.R. Suleria, Frank R. Dunshea
       
  • Effect of stabilization and fatty acids chain length on the
           crystallization behavior of interesterified blends during storage

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      Abstract: Publication date: Available online 1 April 2022Source: Food Research InternationalAuthor(s): Mayanny Gomes da Silva, Kamila Ramponi Rodrigues de Godoi, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro
       
  • Polysaccharides from Cordyceps militaris prevent obesity in association
           with modulating gut microbiota and metabolites in high-fat diet-fed mice

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      Abstract: Publication date: Available online 1 April 2022Source: Food Research InternationalAuthor(s): Rui Huang, Zhenjun Zhu, Shujian Wu, Juan Wang, Mengfei Chen, Wei Liu, Aohuan Huang, Jumei Zhang, Qingping Wu, Yu Ding
       
  • New insights of bacterial communities in fermented vegetables from shotgun
           metagenomics and identification of antibiotic resistance genes and
           probiotic bacteria

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      Abstract: Publication date: Available online 26 March 2022Source: Food Research InternationalAuthor(s): Muhammad Yasir, Ibrahim A Al-Zahrani, Fehmida Bibi, Moataz Abd El Ghany, Esam I Azhar
       
  • Insight into the effect of ultrasound treatment on the rheological
           properties of myofibrillar proteins based on the changes in their tertiary
           structure

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      Abstract: Publication date: Available online 21 March 2022Source: Food Research InternationalAuthor(s): Haifeng Wang, Pingya Wang, Qing Shen, Huijuan Yang, Hujun Xie, Min Huang, Jin Zhang, Qiaoling Zhao, Pei Luo, Danping Jin, Jiahui Wu, Shikai Jian, Xi Chen
       
 
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