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نام مجله: Food Chemistry


موارد یافت شده: 38

1 - Experimental study on classical and metaheuristics algorithms for optimal nano-chitosan concentration selection in surface coating and food packaging (چکیده)
2 - Migration of dihydroxyalkylamines from polypropylene coffee capsules to Tenax® and coffee by salt-assisted liquid–liquid extraction and liquid chromatography–mass spectrometry (چکیده)
3 - Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature (چکیده)
4 - Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution (چکیده)
5 - Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation (چکیده)
6 - A reconsidered approach providing kinetic parameters and rate constants to analyze the oxidative stability of bulk lipid systems (چکیده)
7 - Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study (چکیده)
8 - Binding of Safranal to Whey Proteins in Aqueous Solution: Combination of Headspace Solid-Phase Microextraction/Gas Chromatography with Multi Spectroscopic Techniques and Docking Studies (چکیده)
9 - The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems (چکیده)
10 - Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies (چکیده)
11 - A comparative study on histamine levels of refrigerated trout fillets using competitive ELISA and HPLC methods (چکیده)
12 - Spectroscopic and docking studies on the interaction between caseins and β- carotene (چکیده)
13 - Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch (چکیده)
14 - Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature (چکیده)
15 - Effects of NaCl and CaCl2on physicochemical properties of pregelatinized and granular cold-water swelling corn starches (چکیده)
16 - Oxidation kinetics of common Kilka (Clupeonella cultiventris caspia) oil in presence of bene oils’ unsaponifiable matter (چکیده)
17 - Truly Absorbed Microbial Protein Synthesis, Rumen Bypass Protein, Endogenous Protein, and Total Metabolizable Protein from Starchy and Protein-Rich Raw Materials: Model Comparison and Predictions (چکیده)
18 - Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid (چکیده)
19 - Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties (چکیده)
20 - Photochemical Behavior of Sethoxydim in the Presence of Vegetable Oils (چکیده)
21 - Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion (چکیده)
22 - Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (چکیده)
23 - Shelf-life prediction of olive oils using empirical models developed at low and high temperatures (چکیده)
24 - Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gel (چکیده)
25 - DIRECT AND INDIRECT METHODS TO EVALUATE THE YIELD STRESS OF SELECTED FOOD HYDROCOLLOIDS (چکیده)
26 - Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloids (چکیده)
27 - Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values (چکیده)
28 - Determination of furan in food samples using two solid phase microextraction fibers based on sol–gel technique with gas chromatography–flame ionisation detector (چکیده)
29 - Purification and characterisation of angiotensin I converting enzyme inhibitory peptides from lysozyme hydrolysates (چکیده)
30 - Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil (چکیده)
31 - Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil (چکیده)
32 - Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro (چکیده)
33 - Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying (چکیده)
34 - Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens (چکیده)
35 - Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars (چکیده)
36 - The effect of commercial refining steps on the rancidity measures of soybean and canola oils (چکیده)
37 - Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil (چکیده)
38 - Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.) (چکیده)