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Food Research International (Ottawa, Ont.)|July 15, 2022
A systematic review of natural toxins occurrence in plant commodities used for plant-based meat alternatives productionOctavian Augustin Mihalache, Luca Dellafiora, Chiara Dall'AstaFood Research International (Ottawa, Ont.)|July 15, 2022
Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digestaFrancesca Accardo, Alba Miguéns-Gómez, Veronica Lolli, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systemsEnrique Pavan, Arvind K Subbaraj, Graham T Eyres, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Differentiation of three commercial tuna species through Q-Exactive Orbitrap mass spectrometry based lipidomics and chemometricsLingping Hu, Hongwei Zhang, Zhiheng Hu, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Consumer perception and emotional responses to plant-based cheesesAnika Falkeisen, Mackenzie Gorman, Sophie Knowles, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological propertiesQianwen Yang, Qianwang Zheng, Manhong Jin, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Aqueous mixtures of cornstarch and Pluronic® F127 studied by experimental and computational techniquesMonize A B Baldassa, Raphael V R Dias, Leandro C Oliveira, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Brazilian stingless bee honey: Physicochemical properties and aliphatic organic acids contentAdriane Costa Dos Santos, Fabíola Carina Biluca, Patricia Brugnerotto, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Transcriptome analysis reveals the genes involved in S-alk(en)ylcysteine sulfoxide biosynthesis and its biosynthetic location in postharvest chive (Allium schoenoprasum L.)Xiaomei Dai, Zhifang YuFood Research International (Ottawa, Ont.)|July 15, 2022
An analysis of the content changes in free and combinative forms of organic selenium in radish sprouts cultivated with solutions of selenoamino acidsXiaoshuang Zou, Yuting Wang, Ruiqi Sun, et al.Pageof 1,280