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Food Chemistry|August 30, 2025
Multi-layered smart film based on anthocyanin-citric acid complex for real-time meat freshness monitoringYuchen Dong, Meilin Wang, Yanqing Zhang, et al.
Food Chemistry|August 31, 2025
White wine lees as a source of antioxidants: Insights into their chemical profileLuca Garcia, Benjamin Poulain, Alice Douliez, et al.
Food Chemistry|August 31, 2025
Identifying rosmarinic acid as a color stabilizer for tuna meat based on virtual screening and in vitro evaluationMaomei Fan, Yucong Xu, Hongwei Luan, et al.
Food Chemistry|August 31, 2025
Impact of high-pressure homogenization on the homogalacturonan and rhamnogalacturonan-I regions of pectin in strawberry pulp and their interaction with anthocyaninsYing Xing, Gaigai Chen, Xiaobo Dong, et al.
Food Chemistry|August 31, 2025
Evolution-aided enhancement of β-glucosidase activity for improved conversion of isoflavone glucosides to aglycones by Lactobacillus gasseriSun-Hee Lee, Na-Rae Lee, Jae Heun Ji, et al.
Food Chemistry|September 2, 2025
Unlocking the potential of elderberry (Sambucus nigra L.) fruit leather: Optimization of production and evaluation of bioactive content and bioaccessibility using response surface methodologyZehra Deniz, Senem Suna
Food Chemistry|October 25, 2019
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activityVeronica Santarelli, Lilia Neri, Giampiero Sacchetti, et al.
Food Chemistry|October 25, 2019
Sequential electrospinning of multilayer ethylcellulose/gelatin/ethylcellulose nanofibrous film for sustained release of curcuminPeng Wang, Yang Li, Cen Zhang, et al.
Food Chemistry|October 25, 2019
Phytochemical profile and antioxidative properties of Plinia trunciflora fruits: A new source of nutraceuticalsGiuseppe Mannino, Anna Perrone, Cristina Campobenedetto, et al.
Food Chemistry|October 25, 2019
A rapid MALDI MS/MS based method for assessing saffron (Crocus sativus L.) adulterationDonatella Aiello, Carlo Siciliano, Fabio Mazzotti, et al.
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