Food Chemistry

Culinology - Shelf Life Extension

Food Science / Food Safety / Food Engineering / Food Chemistry / Food Processing / Food Science and Technology / Food Technology / Food Science and Technology / Food Technology

Detection of pork in processed meat: Experimental comparison of methodology

Food Chemistry / Multidisciplinary

Residuos de fármacos anabolizantes en carnes destinadas al consumo humano

Food Chemistry / Growth / Promoter / Universitas

Comparison of essential oils compositions of Ferula assa-foetida obtained by supercritical carbon dioxide extraction and hydrodistillation methods

Mass Spectrometry / Food Chemistry / Multidisciplinary / Optimization / Essential Oil / Method / Duration / Temperature / Volume / Distillation / EXTRACTION / Supercritical carbon dioxide / Ionization / Supercritical Fluid Extraction / Extraction Method / Method / Duration / Temperature / Volume / Distillation / EXTRACTION / Supercritical carbon dioxide / Ionization / Supercritical Fluid Extraction / Extraction Method

Análisis composicional cuanti-cualitativo de los macronutrientes del grano de híbridos de maíz con valor mejorado (VEC) desarrollados para la industria alimentaria argentina Corcuera VR 1-2-4-5

Analytical Chemistry / Food Science / Food and Nutrition / Food Chemistry / Plant breeding and genetics / Food Technology / Maize Breeding / Food Technology / Maize Breeding

Digestible nutrients and available (ATP) energy contents of two varieties of kiwifruit (Actinidia deliciosa and Actinidia chinensis)

Food Chemistry / Multidisciplinary

Pyrus biossieriana Buhse leaf extract: An antioxidant, antihyperglycaemic and antihyperlipidemic agent

Food Chemistry / Multidisciplinary / Blood Glucose / Low Dose / Rat Model / Extract / Control Group / Dry Weight / Extract / Control Group / Dry Weight

Antioxidative properties of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves against DPPH, superoxide radical, hydroxyl radical and hypochlorous acid

Food Chemistry / Multidisciplinary / Brassica oleracea / Phenolic compound / Aqueous Extract / Antioxidant Capacity / Organic Acid / Antioxidant Capacity / Organic Acid

Geographical traceability of “Arròs de Valencia” rice grain based on mineral element composition

Food Chemistry / Multidisciplinary / Optical Emission Spectroscopy / Trace element / Protected Designation of Origin

Purification of soybean amylase by superparamagnetic particles

Food Chemistry / Multidisciplinary / Soybean / Enzyme / Thermal Stability / Molecular weight / Amylase / Ammonium Sulphate / Molecular weight / Amylase / Ammonium Sulphate

ACTIVIDAD ANTIOXIDANTE DE LÁMINA FLEXIBLE DE LECHOSA (Carica papaya)

Food Science / Food and Nutrition / Food Chemistry

ACTIVIDAD ANTIOXIDANTE, ANÁLISIS SENSORIAL Y MICROBIÓLOGICO DE LÁMINAS FLEXIBLES DE MANGO (Mangifera indica L.)

Food and Nutrition / Food Chemistry / Food Science and Technology

Reacciones de pardeamiento

Food Chemistry / Maillard reaction / Alimentos / Bromatologia / Caramelizacíon / Pardeamiento no enzimático

Detection of pork in processed meat: Experimental comparison of methodology

Food Chemistry / Multidisciplinary

Optimisation of low temperature extraction of banana juice using commercial pectinase

Response Surface Methodology / Food Chemistry / Multidisciplinary / Enzyme Kinetics / Optimization / Enzymes / EXTRACTION / Enzymes / EXTRACTION

Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts

Engineering / Analytical Chemistry / Organic Chemistry / Free Radicals / Traditional Medicine / Plant Biology / Medicinal Plants / Food Chemistry / Flavonoids / Multidisciplinary / Free Radical / Functional Foods / Antioxidants / HPLC / Black Tea / Gallic acid / High Pressure Liquid Chromatography / CHEMICAL SCIENCES / Antioxidant Activity / Liquid Chromatography / Electrospray Ionization Mass Spectrometry / Phenols / Ethyl Acetate / Phenolic compound / Countries / Mediterranean region / Lavandula / Food Sciences / Agricultural and Food Chemistry / Extract / Polyphenol / Corylus / Structure activity Relationship / Total Phenolics / Chlorogenic Acid / Superoxides / Palabras Clave: BIM / Plant Leaves / Plant Biology / Medicinal Plants / Food Chemistry / Flavonoids / Multidisciplinary / Free Radical / Functional Foods / Antioxidants / HPLC / Black Tea / Gallic acid / High Pressure Liquid Chromatography / CHEMICAL SCIENCES / Antioxidant Activity / Liquid Chromatography / Electrospray Ionization Mass Spectrometry / Phenols / Ethyl Acetate / Phenolic compound / Countries / Mediterranean region / Lavandula / Food Sciences / Agricultural and Food Chemistry / Extract / Polyphenol / Corylus / Structure activity Relationship / Total Phenolics / Chlorogenic Acid / Superoxides / Palabras Clave: BIM / Plant Leaves

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