Food Chemistry Advances

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Characterization of Brazilian floral honey produced in the states of Santa Catarina and São Paulo using quantitative Nuclear Magnetic Resonance (qNMR) Spectroscopy. 3:100378. 2023-01-01
Chemical profiling of healthy and infected watermelon (Citrullus lanatus) affected by bacterial fruit blotch using gas chromatography-mass spectrometry. 2:100248-100248. 2023-01-01
Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications. 2:100270-x. 2023-01-01
Development and characterization of panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.). 2:100220-1. 2023-01-01
Development of Dry-Cured Pork Sausage with Sodium Nitrite and Nitrate Microencapsulates: Physicochemical Properties, Mathematical Modeling, Sensory, and Microbiological Analysis. 2:100216. 2023-01-01
Effect of hydrocooling on postharvest storage of sorrel (Rumex acetosa L.). 3:100394. 2023-01-01
Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products. 3:100351. 2023-01-01
Effect of xyloglucan-based coating enriched with cashew apple coproduct extract on quality and antioxidant metabolism of guava during ripening postharvest. 2:100226. 2023-01-01
Evaluation of α-tocopherol microencapsulation stability with either coconut oil or canola oil cores in Greek yogurt and butter. 2:100277. 2023-01-01
Goat milk caseins and protease sonication as a strategy to improve the proteolysis and functional properties of hydrolysates. 3:100425. 2023-01-01
High enhancement of macro and micronutrients quantification in Cajuína by ICP OES using ultrasound and multivariate analysis. 2:100265. 2023-01-01
Impact of the physicochemical parameters on the sensory characterization of Brazilian coffee by the CATA method. 1:100403. 2023-01-01
Impacts of brewing methods on sensory perception and organoleptic compounds of coffee. 1:100185. 2023-01-01
Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying. 3:100368. 2023-01-01
Incorporation of spent coffee grounds in muffins: A promising industrial application. 3:100329-10. 2023-01-01
Influence of atmospheric and vacuum plasma processing on the organic composition of araça-boi (Eugenia stipitata) juice. 3:100345. 2023-01-01
Kombucha benefits, risks and regulatory frameworks: A review. 2:100288. 2023-01-01
Microbiological and physicochemical quality of tilapia fillets treated with ozone and chlorine solution and stored under refrigeration. 3:100371. 2023-01-01
Microencapsulation of green tea (Camellia sinensis) phenolic extract: Physical-chemical characterization, antimicrobial and toxicological properties. 3:100360-100366. 2023-01-01
Microencapsulation of phenolic compounds from cashew apple (Anacardium occidentale L.) agro-food waste: Physicochemical characterization, antioxidant activity, biodisponibility and stability. 3:100364. 2023-01-01
Multidirectional insights into nutritional, phytochemical, antioxidant capability and multivariate analysis of underutilized edible berry plant (Salacia macrosperma Wight) - A novel source for food and pharmaceutical industry. 2:100284. 2023-01-01
Non-covalent binding of phenolic compounds from leaves of Campomanesia xanthocarpa (Mart.) O.Berg with ovalbumin: effect on protein structure, amino acids involved in the complexation and antioxidant activity. 1:100303. 2023-01-01
Physicochemical evaluation of coated and interleaved cheeses with films of ripe banana peel and starch enriched with extract of loquat leaves. 2:100276. 2023-01-01
Potential effect of naturally colored antioxidants from Moringa oleifera, propolis, and grape pomace - Evaluation of color and shelf life of chicken paté. 3:100409-100409. 2023-01-01
Potential of chambá (Justicia Pectoralis Jacq.) leaves extracts as a source of bioactive compounds and natural antimicrobial agent. 3:100367. 2023-01-01
Potential of the endogenous and artificially inserted CRISPR-Cas system for controlling virulence and antimicrobial resistance of food pathogens. x:100229. 2023-01-01
Recent advances in processing and preservation of minimally processed fruits and vegetables: A review - Part 2: Physical methods and global market outlook. 2:100304. 2023-01-01
Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods. 2:100259. 2023-01-01
Rosemary Essential Oil Microemulsions as Antimicrobial and Antioxidant Agent in Tomato Paste. 2:100295. 2023-01-01
Scientific evidences of anticancer potential of medicinal plants. 1:100239-100258. 2023-01-01
Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties. 2:01. 2023-01-01
Baru (Dipteryx alata Vog.): Fruit or almond? A review on applicability in food science and technology. 1:100103. 2022-01-01
Biological potential and technological applications of red fruits: An overview. 1:100014-100014. 2022-01-01
Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers. 1:100130. 2022-01-01
Effects of edible coatings on the quality and storage of early harvested guava. 1:100124-16. 2022-01-01
Enzymatic hydrolysis of Moringa oleifera Lam flour using bromelain and fig by-products as sources of protease.. 1:100133. 2022-01-01
Estimation of daily dietary intake of essential minerals and trace elements in commercial complementary foods marketed in Brazil. 1:100039. 2022-01-01
Extraction of chia seed mucilage: Effect of ultrasound application. 1:100024. 2022-01-01
Fiber-rich ingredients obtained from agroindustrial residues through combined hydrothermal-chemical processes. 1:100149. 2022-01-01
Food analysis by portable NIR spectrometer. 1:100074. 2022-01-01
Food-derived bioactive peptides: Mechanisms of action underlying inflammation and oxidative stress in the central nervous system. 1:100087-1-16. 2022-01-01
In vitro bioaccessibility of essential minerals from raw and cooked Tilapia fillet: method validation and analysis by synchronous vertical dual view ICP OES. 1:100080. 2022-01-01
Microencapsulation of acerola (Malpighia emarginata DC) AND ciriguela (Spondias purpurea L) mixed juice with different wall materials. 01:100046. 2022-01-01
Potential application for antimicrobial and antileukemic therapy of a flavonoid-rich fraction of Camellia sinensis. 1:100042-x. 2022-01-01
The use of nanostructured films in the development of packaging for meat and meat products: A brief review of the literature. 1:100050-100058. 2022-01-01
The volatile compound profile in the meat of chickens raised in a free-range system varies with sexual maturity. 1:100098. 2022-01-01
Use of colorimetric data and artificial neural networks for the determination of freshness in fish. 1:100129. 2022-01-01

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