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Integrated surface-enhanced Raman spectroscopy and convolutional neural network for quantitative and qualitative analysis of pesticide residues on pericarp
Vertaisarvioitu
DOI
10.1016/j.foodchem.2023.138214
Wang, Xiaotong; Jiang, Shen; Liu, Zhehan; Sun, Xiaomeng; Zhang, Zhe; Quan, Xubin; Zhang, Tian; Kong,...
Food chemistry
2024
Julkaisujen tiedon ikoni
Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet)
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2024.138411
Tian Ye, Cortés-Avendaño Paola, Yang Baoru, Glorio-Paulet Patricia, Repo-Carrasco-Valencia Ritva, Su...
Food Chemistry
2024
Julkaisujen tiedon ikoni
Removal of food dyes using biological materials via adsorption: A review
Vertaisarvioitu
DOI
10.1016/j.foodchem.2024.139398
Şenol, Zeynep Mine; El Messaoudi, Noureddine; Ciğeroglu, Zeynep; Miyah, Youssef; Arslanoğlu, Hasan; ...
Food Chemistry
2024
Julkaisujen tiedon ikoni
Mineral concentrations in milk from cows fed seaweed (Saccharina latissima) under different basal protein supplementation
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134315
Qin, Nanbing; Petursdottir, Asta H.; Humphries, David J.; Desnica, Natasa; Newton, Eric E.; Vanhatal...
Food Chemistry
2023
Julkaisujen tiedon ikoni
Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134902
Jokinen, Iina; Silventoinen-Veijalainen, Pia; Lille, Martina; Nordlund, Emilia; Holopainen-Mantila, ...
Food Chemistry
2023
Julkaisujen tiedon ikoni
Understanding the effects of chitosan, chia mucilage, levan based composite coatings on the shelf life of sweet cherry
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2023.135816
Mujtaba, Muhammad; Ali, Qasid; Yilmaz, Bahar Akyuz; Seckin Kurubas, Mehmet; Ustun, Hayri; Erkan, Mus...
Food Chemistry
2023
Julkaisujen tiedon ikoni
Transformations and antioxidative activities of lignans and stilbenes at high temperatures
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134641
Patrik Runeberg; Dmitry Ryabukhin; Lucas Lagerquist; Jani Rahkila; Patrik Eklund
Food Chemistry
2023
Julkaisujen tiedon ikoni
Arabinoxylan supplemented bread:From extraction of fibers to effect of baking, digestion, and fermentation
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2023.135660
Zhang, Dongming; Rudjito, Reskandi C.; Pietiainen, Solja; Chang, Shu-Chieh; Idstrom, Alexander; Even...
Food Chemistry
2023
Julkaisujen tiedon ikoni
A comprehensive metabolomics analysis of Torreya grandis nuts with the effective de-astringent treatment during the postharvest ripening stage
Vertaisarvioitu
DOI
10.1016/j.foodchem.2022.133859
Song Lili, Meng Xuecheng, Song Hanbing, Gao Lingling, Gao Yadi, Chen Wenchao, Huan Weiwei, Suo Jinwe...
Food Chemistry
2023
Julkaisujen tiedon ikoni
Identification of novel bioactive proteins and their produced oligopeptides from Torreya grandis nuts using proteomic based prediction
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134843
Durrani Rabia, Meiyun Yang, Yang Baoru, Durand Erwann, Delavault André, Bowen Hou, Weiwei Huan, Yiya...
Food Chemistry
2023
Integrated surface-enhanced Raman spectroscopy and convolutional neural network for quantitative and qualitative analysis of pesticide residues on pericarp
Vertaisarvioitu
DOI
10.1016/j.foodchem.2023.138214
2024
Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet)
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2024.138411
2024
Removal of food dyes using biological materials via adsorption: A review
Vertaisarvioitu
DOI
10.1016/j.foodchem.2024.139398
2024
Mineral concentrations in milk from cows fed seaweed (Saccharina latissima) under different basal protein supplementation
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134315
2023
Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134902
2023
Understanding the effects of chitosan, chia mucilage, levan based composite coatings on the shelf life of sweet cherry
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2023.135816
2023
Transformations and antioxidative activities of lignans and stilbenes at high temperatures
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134641
2023
Arabinoxylan supplemented bread:From extraction of fibers to effect of baking, digestion, and fermentation
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2023.135660
2023
A comprehensive metabolomics analysis of Torreya grandis nuts with the effective de-astringent treatment during the postharvest ripening stage
Vertaisarvioitu
DOI
10.1016/j.foodchem.2022.133859
2023
Identification of novel bioactive proteins and their produced oligopeptides from Torreya grandis nuts using proteomic based prediction
Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134843
2023
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