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1. Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976–2016)

Author:
Kamdem, Jean Paul; Duarte, Antonia Eliene; Lima, Kátia Regina Rodrigues; Rocha, João Batista Teixeira; Hassan, Waseem; Barros, Luiz Marivando; Roeder, Thomas; Tsopmo, Apollinaire
Source:
Food chemistry 2019 v.294 pp. 448-457
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; antioxidants; computer software; databases; foods;     Show all 5 Subjects
Abstract:
... This study presents a general bibliometric overview of the major scientific developments that have been published in Food Chemistry, since its first issue (1976). The bibliometric data were retrieved from the scopus database. The review identifies the most cited, productive authors, and the leading institutions and countries of the journal, based on bibliometric indicators. The research hot spots ...
DOI:
10.1016/j.foodchem.2019.05.021

2. Do Embedded Assessments in a Dual‐Level Food Chemistry Course Offer Measurable Learning Advantages?

Author:
Crandall, Philip G.; Clark, Jeffrey A.; Shoulders, Catherine W.; Johnson, Donald M.
Source:
Journal of food science education 2019 v.18 no.3 pp. 67-70
ISSN:
1541-4329
Subject:
food chemistry,   etc   ; FDA Food Safety Modernization Act; human resources; learning; motivation; students; teachers;     Show all 7 Subjects
Abstract:
... The 2011 passage of the Food Safety Modernization Act requires managers to teach and verify that employees have learned and are engaged in science‐based food safety behaviors. Instructors using embedded assessments such as clickers can receive immediate feedback on how well learners understand what is being taught, allowing instructors to provide immediate, additional clarification and motivation. ...
DOI:
10.1111/1541-4329.12159

3. Commentary on method for detection of menaquinone-7 in dietary supplements

Author:
Bergeland, Trygve; Nordstrand, Solveig; Aukrust, Inger Reidun
Source:
Food chemistry 2019 v.292 pp. 346-347
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; coatings; dietary supplements; ethanol; ethyl acetate; high performance liquid chromatography; menaquinones; microencapsulation; solubility; solvents; tetrahydrofuran;     Show all 11 Subjects
Abstract:
... Szterk et al. (Food Chemistry 243 (2018) 403–409) have recently analyzed the content of menaquinone-7 (MK-7) in eight dietary supplements. The authors concluded that five out of eight were below the declared content. For all samples, the authors used tetrahydrofuran (THF) to extract MK-7 prior to analysis. Two of the tested products that were below the declared content were microencapsulated MK-7 ...
DOI:
10.1016/j.foodchem.2018.12.001

4. Biomedical applications of Aloe vera

Author:
Gao, Yan; Kuok, Kit Ieng; Jin, Ying; Wang, Ruibing
Source:
Critical reviews in food science and nutrition 2019 v.59 no.sup1 pp. S244
ISSN:
1549-7852
Subject:
food chemistry,   etc   ; Aloe vera; antineoplastic activity; biomedical research; clinical trials; hepatoprotective effect; quality control; systematic review; therapeutics;     Show all 9 Subjects
Abstract:
... Over the last centuries, Aloe vera, a plant species belonging to the genus Aloe, have been extensively studied for various therapeutic activities, including anti-bacterial, anti-viral, anti-cancer activity, as well as immunoregulative and hepatoprotective properties, although some of these claimed efficacies are controversial as demonstrated by some of the recent studies. In spite of the intensive ...
DOI:
10.1080/10408398.2018.1496320

5. Introduction to the International Symposium on Chemistry, Flavor, and Health Effects of Tea

Author:
Li, Daxiang; Wang, Yu; Zhang, Zhengzhu; Wan, Xiaochun; Ho, Chi-Tang
Source:
Journal of agricultural and food chemistry 2019 v.67 no.19 pp. 5303-5305
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; chemical constituents of plants; chemistry; flavor; health effects assessments; metabolomics; polyphenols; public speaking; tea; tea (beverage); China; Europe;     Show all 12 Subjects
Abstract:
... A symposium entitled “Chemistry, Flavor, and Health Effects of Tea” was held at the 256th American Chemical Society (ACS) Meeting in August 2018 in Boston, MA, U.S.A., and was sponsored by the ACS Division of Agricultural and Food Chemistry and the International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, China. The purpose of the symposium was to bring tog ...
DOI:
10.1021/acs.jafc.9b00719

6. Nanotechnology Applications and Implications of Agrochemicals toward Sustainable Agriculture and Food Systems

Author:
Scott, Norman R.; Chen, Hongda; Cui, Haixin
Source:
Journal of agricultural and food chemistry 2018 v.66 no.26 pp. 6451-6456
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; agrochemicals; nanotechnology; scientists; sustainable agriculture; China;     Show all 6 Subjects
Abstract:
... The First International Conference on Nanotechnology Applications and Implications of Agrochemicals toward Sustainable Agriculture and Food Systems was held in Beijing, China, on November 17–18, 2016 to address and exchange the latest knowledge and developments in nanotechnology of agrochemicals toward sustainable agriculture and food systems. World-leading scientists gathered to discuss a wide ra ...
DOI:
10.1021/acs.jafc.8b00964

7. Loss and formation of malodorous volatile sulfhydryl compounds during wine storage

Author:
Kreitman, Gal Y.; Elias, Ryan J.; Jeffery, David W.; Sacks, Gavin L.
Source:
Critical reviews in food science and nutrition 2019 v.59 no.11 pp. 1728-1752
ISSN:
1549-7852
Subject:
food chemistry,   etc   ; amino acids; anaerobic conditions; copper; disulfides; fermentation; geochemistry; hydrogen sulfide; methanethiol; molecular weight; off odors; oxidation; pesticide degradation; sulfhydryl groups; sulfur; winemaking; wines;     Show all 17 Subjects
Abstract:
... Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H₂S) and methanethiol (MeSH), are often observed in wines with sulfurous off-aromas. Recent work has shown both H₂S and MeSH can increase up to a few µM (> 40 µg/L) during anoxic storage, but the identity of the latent sources of these sulfhydryls is still disputed. This review critically evaluat ...
DOI:
10.1080/10408398.2018.1427043
CHORUS:
10.1080/10408398.2018.1427043

8. The influence of β-casein glycation on its interaction with natural and synthetic polyelectrolytes

Author:
Sofronova, Alina; Semenyuk, Pavel; Muronetz, Vladimir
Source:
Food hydrocolloids 2019 v.89 pp. 425-433
ISSN:
0268-005X
Subject:
food chemistry,   etc   ; anions; beta-casein; cations; electrostatic interactions; glycation; heat treatment; heparin; hydrocolloids; hydrophilicity; hydrophobicity; milk; models; polymers; post-translational modification; styrene; sugars; sulfonates;     Show all 18 Subjects
Abstract:
... The interaction of proteins with polyanions and polycations is involved in many processes in living cell. These proteins undergo posttranslational modifications such as glycation, which change electrostatic interactions of the modified protein with other macromolecules and can significantly alter its behavior. In the present work, we investigated the influence of glycation by methylglyoxal of intr ...
DOI:
10.1016/j.foodhyd.2018.11.011

9. A review on the application of vibrational spectroscopy to the chemistry of nuts

Author:
Teixeira, A. Margarida; Sousa, Clara
Source:
Food chemistry 2019 v.277 pp. 713-724
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; Brazil nuts; Raman spectroscopy; adulterated products; almonds; antioxidants; cashew nuts; chestnuts; chromatography; flavor; hazelnuts; monitoring; peanuts; pistachios; polyunsaturated fatty acids; quality control; raw materials; walnuts;     Show all 18 Subjects
Abstract:
... Nuts are highly appreciated due to their nutritional relevance and flavour, being the source of many desirable and healthy compounds as polyunsaturated fatty acids and antioxidants. Their characterization became the target of many studies in the last years through conventional analytical techniques as chromatographic ones. Due to the limitations associated to these techniques, as time, cost and en ...
DOI:
10.1016/j.foodchem.2018.11.030

10. Analysis of Food by High Performance Liquid Chromatography Coupled with Coulometric Detection and Related Techniques: A Review

Author:
Sontag, Gerhard; Pinto, Maria I.; Noronha, João P.; Burrows, Hugh D.
Source:
Journal of agricultural and food chemistry 2019 v.67 no.15 pp. 4113-4144
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; batch systems; derivatization; electrochemistry; electrodes; high performance liquid chromatography; mass spectrometry; metabolomics; oxidation; pesticides; pharmacokinetics; phenolic compounds; photochemical reactions; vitamins;     Show all 14 Subjects
Abstract:
... The development of single coulometric cells in combination with high performance liquid chromatography to dual cells and to the coulometric electrode array detector is described. An overview is given about the application of these methods in food chemistry. Easily oxidizable compounds, such as phenolic substances, pesticides, or vitamins, can be determined, as well as substances with high oxidatio ...
DOI:
10.1021/acs.jafc.9b00003

11. Oak barrel tannin and toasting temperature: Effects on red wine anthocyanin chemistry

Author:
Watrelot, Aude A.; Waterhouse, Andrew L.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.98 pp. 444-450
ISSN:
0023-6438
Subject:
food chemistry,   etc   ; anthocyanins; color; glucosides; malvidin; oak barrels; red wines; tannins; temperature; toasting;     Show all 10 Subjects
Abstract:
... Oak-derived compounds are generally considered to be important in red wine perception and color qualities. In this study, the percentage of loss and kinetic rates of degradation of monomeric anthocyanins as well as the formation of pigmented tannins were monitored in red wines aged for 8 and 12 months in oak barrels differentiated by stave ellagitannin content (low LTP, medium MTP and high HTP) an ...
DOI:
10.1016/j.lwt.2018.09.025

12. Academic Factors Related to Student Achievement in a Capstone Food Chemistry Course

Author:
Shoulders, Catherine W.; Johnson, Donald M.; O'Bryan, Corliss A.; Crandall, Philip G.
Source:
Journal of food science education 2018 v.17 no.3 pp. 94-98
ISSN:
1541-4329
Subject:
food chemistry,   etc   ; academic achievement; chemistry; college students; models; regression analysis; teachers; variance;     Show all 8 Subjects
Abstract:
... The 1st step in successfully intervening with students who may fail a course is to identify them as early as possible in the semester. The objective of this study was to create a model to predict student performance in FDSC 4304, the required capstone Food Chemistry class, using academic performance in prerequisite courses as potential predictors. We analyzed data for 116 undergraduates who comple ...
DOI:
10.1111/1541-4329.12139

13. Improvement in the quantification of reducing sugars by miniaturizing the Somogyi-Nelson assay using a microtiter plate

Author:
Shao, Yijing; Lin, Amy Hui-Mei
Source:
Food chemistry 2018 v.240 pp. 898-903
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; aromatic compounds; carbohydrate content; colorimetry; low calorie foods; reducing sugars;     Show all 6 Subjects
Abstract:
... Measuring reducing sugar is a common practice in carbohydrate research, and the colorimetric assay developed by Somogyi and Nelson has a high sensitivity in a broad concentration range. However, the method is time-consuming when analyzing a large number of samples. In this study, a modified Somogyi-Nelson assay with excellent accuracy and sensitivity was developed using a 96-well microplate. This ...
DOI:
10.1016/j.foodchem.2017.07.083

14. Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86

Author:
da Silva, Ronivaldo Rodrigues; Duffeck, Carlos Eduardo; Boscolo, Maurício; da Silva, Roberto; Gomes, Eleni
Source:
Process biochemistry 2019 v.85 pp. 206-212
ISSN:
1359-5113
Subject:
food chemistry,   etc   ; Aureobasidium; aluminum; baking; barium; cheesemaking; cheeses; cobalt; copper; iron; lithium; meat; mercury; microbial enzymes; milk; milk clotting; molecular weight; pH; peptidases; proteolysis; serine; temperature; wines; yeasts; zinc;     Show all 25 Subjects
Abstract:
... Peptidases are widely used for softening meat, hydrolyzing protein, baking, cheese, and making wine. A search for novel peptidases supports biotechnological innovation in the field of food chemistry. In general, microbial enzymes prospecting has mostly focused on filamentous fungi, and the potential of yeasts as enzyme producers has been little explored. This study focuses on a serine peptidase is ...
DOI:
10.1016/j.procbio.2019.07.006

15. Enzyme technology in food preservation: A promising and sustainable strategy for biocontrol of post-harvest fungal pathogens

Author:
da Silva, Ronivaldo Rodrigues
Source:
Food chemistry 2019 v.277 pp. 531-532
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; Botrytis cinerea; Monilinia; Penicillium expansum; biological control; biological control agents; enzymes; food preservation; food spoilage; fruits; fungi; nutrient content; nutritive value; pathogens; raw fruit; shelf life; spoilage; vegetables;     Show all 18 Subjects
Abstract:
... Population aging has reinforced the need for production of foods with high nutritional value, especially fresh fruits and vegetables. In general, due to their perishable nature, these foods are prone to spoilage by post-harvest microorganisms. For this reason, I aim to discuss in this article the alternative use of enzymes as biocontrol agents against fungal infections in post-harvest fruits and v ...
DOI:
10.1016/j.foodchem.2018.11.022

16. Local Rank Deficiency Caused Problems in Analyzing Chemical Data

Author:
Akbari Lakeh, Mahsa; Rajkó, Róbert; Abdollahi, Hamid
Source:
Analytical chemistry 2017 v.89 no.4 pp. 2259-2266
ISSN:
1520-6882
Subject:
food chemistry,   etc   ; data analysis; data collection; factor analysis; multivariate analysis;     Show all 5 Subjects
Abstract:
... Multivariate curve resolution (MCR) is a powerful methodology for analyzing chemical data in different application fields such as pharmaceutical analysis, agriculture, food chemistry, environment, and industrial and clinical chemistry. However, MCR results are often complicated by rotational ambiguity, meaning that there is a range of feasible solutions that fulfill the constraints and explain equ ...
DOI:
10.1021/acs.analchem.6b03134

17. Validation of biomarkers of food intake—critical assessment of candidate biomarkers

Author:
Dragsted, L. O.; Gao, Q.; Scalbert, A.; Vergères, G.; Kolehmainen, M.; Manach, C.; Brennan, L.; Afman, L. A.; Wishart, D. S.; Andres Lacueva, C.; Garcia-Aloy, M.; Verhagen, H.; Feskens, E. J. M.; Praticò, G.
Source:
Genes & nutrition 2018 v.13 no.1 pp. 14
ISSN:
1555-8932
Subject:
food chemistry,   etc   ; Dietary Guidelines; biomarkers; compliance; dose response; food intake; metabolomics; nutrition assessment; nutrition research; nutritional intervention;     Show all 10 Subjects
Abstract:
... Biomarkers of food intake (BFIs) are a promising tool for limiting misclassification in nutrition research where more subjective dietary assessment instruments are used. They may also be used to assess compliance to dietary guidelines or to a dietary intervention. Biomarkers therefore hold promise for direct and objective measurement of food intake. However, the number of comprehensively validated ...
DOI:
10.1186/s12263-018-0603-9
PubMed:
29861790
PubMed Central:
PMC5975465

18. Interactions Among Plants, Insects, and Microbes: Elucidation of Inter-Organismal Chemical Communications in Agricultural Ecology

Author:
Beck, John J.; Alborn, Hans T.; Block, Anna K.; Christensen, Shawn A.; Hunter, Charles T.; Rering, Caitlin C.; Seidl-Adams, Irmgard; Stuhl, Charles J.; Torto, Baldwyn; Tumlinson, James H.
Source:
Journal of agricultural and food chemistry 2018 v.66 no.26 pp. 6663-6674
ISSN:
1520-5118
Subject:
food chemistry,   etc   ; abiotic stress; agricultural products; biochemical pathways; chemical communication; experimental design; insects; microorganisms; pests; planning; temperature; volatile compounds;     Show all 12 Subjects
Abstract:
... The last 2 decades have witnessed a sustained increase in the study of plant-emitted volatiles and their role in plant–insect, plant–microbe, and plant–plant interactions. While each of these binary systems involves complex chemical and biochemical processes between two organisms, the progression of increasing complexity of a ternary system (i.e., plant–insect–microbe), and the study of a ternary ...
DOI:
10.1021/acs.jafc.8b01763
CHORUS:
10.1021/acs.jafc.8b01763

19. The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products

Author:
Troise, Antonio Dario; Wiltafsky, Markus; Fogliano, Vincenzo; Vitaglione, Paola
Source:
Food chemistry 2018 v.247 pp. 29-38
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; Amadori products; chemometrics; discriminant analysis; free amino acids; hydrolysis; lysine; mass spectrometry; models; prediction; protein degradation; soybeans;     Show all 12 Subjects
Abstract:
... The quantification of protein bound Maillard reaction products (MRPs) is still a challenge in food chemistry. Protein hydrolysis is the bottleneck step: it is time consuming and the protein degradation is not always complete. In this study, the quantitation of free amino acids and Amadori products (APs) was compared to the percentage of blocked lysine by using chemometric tools. Eighty thermally t ...
DOI:
10.1016/j.foodchem.2017.12.019

20. Let food be thy medicine and medicine be thy food: A bibliometric analysis of the most cited papers focusing on nutraceuticals and functional foods

Author:
Yeung, Andy Wai Kan; Mocan, Andrei; Atanasov, Atanas G.
Source:
Food chemistry 2018 v.269 pp. 455-465
ISSN:
0308-8146
Subject:
food chemistry,   etc   ; Bifidobacterium; antioxidants; bibliometric analysis; clinical nutrition; colon; databases; functional foods; lipid metabolism; medicine; prebiotics; probiotics; researchers; Europe; United States;     Show all 15 Subjects
Abstract:
... The current study aimed to identify and analyze the 100 most cited papers on the topic of nutraceuticals and functional foods. Scopus database was searched to extract bibliometric data. Two-thirds of the 100 most cited papers were reviews. Papers were mostly published in food science and nutrition journals, and one-third were published in seven journals, namely: British Journal of Nutrition (6), C ...
DOI:
10.1016/j.foodchem.2018.06.139