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- 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
-
https://dx.doi.org/10.1016/j.foodchem.2019.05.021
- 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
-
http://dx.doi.org/10.1111/1541-4329.12159
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2018.12.001
- 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
-
http://dx.doi.org/10.1080/10408398.2018.1496320
- 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
-
http://dx.doi.org/10.1021/acs.jafc.9b00719
- 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
-
http://dx.doi.org/10.1021/acs.jafc.8b00964
- 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
-
http://dx.doi.org/10.1080/10408398.2018.1427043
- 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
-
https://dx.doi.org/10.1016/j.foodhyd.2018.11.011
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2018.11.030
- 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
-
http://dx.doi.org/10.1021/acs.jafc.9b00003
- 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
-
https://dx.doi.org/10.1016/j.lwt.2018.09.025
- 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
-
http://dx.doi.org/10.1111/1541-4329.12139
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2017.07.083
- 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
-
https://dx.doi.org/10.1016/j.procbio.2019.07.006
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2018.11.022
- 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
-
http://dx.doi.org/10.1021%2Facs.analchem.6b03134
- 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
-
https://dx.doi.org/10.1186/s12263-018-0603-9
- 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
-
http://dx.doi.org/10.1021/acs.jafc.8b01763
- 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
-
http://dx.doi.org/10.1016/j.foodchem.2017.12.019
- 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
-
https://dx.doi.org/10.1016/j.foodchem.2018.06.139