Food Chemistry, 1873-7072

Journal

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  1. 2018
  2. Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS

    Hermund, D. B., Plaza, M., Charlotta Turner, Jónsdóttir, R., Kristinsson, H. G., Jacobsen, C. & Nielsen, K. F. 2018 Feb 1 In : Food Chemistry. 240, p. 904-909 6 p.

    Research output: Contribution to journalArticle

  3. 2017
  4. Characterization of a water soluble, hyperbranched arabinogalactan from yacon (Smallanthus sonchifolius) roots

    Castro, A., Vilaplana, F. & Lars Nilsson 2017 May 15 In : Food Chemistry. 223, p. 76-81 6 p.

    Research output: Contribution to journalArticle

  5. 2016
  6. The effect of baking and enzymatic treatment on the structural properties of wheat starch

    Catalina Fuentes, Claudia Zielke, Prakash, M., Kumar, P., Peñarrieta, J. M., Eliasson, A. C. & Lars Nilsson 2016 Dec 15 In : Food Chemistry. 213, p. 768-774 7 p.

    Research output: Contribution to journalArticle

  7. Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

    Plaza, M., Batista, Â. G., Cazarin, C. B. B., Margareta Sandahl, Charlotta Turner, Elin Östman & Maróstica Júnior, M. R. 2016 Nov 15 In : Food Chemistry. 211, p. 185-197 13 p.

    Research output: Contribution to journalArticle

  8. Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI+-MS

    Lijie Zhong, Gustavsson, K. E., Stina Oredsson, Głąb, B., Yilmaz, J. L. & Olsson, M. E. 2016 Nov 1 In : Food Chemistry. 210, p. 541-550 10 p.

    Research output: Contribution to journalArticle

  9. Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking

    YI LU, Wang, W., Zhang, L. & Han, X. 2016 Jul 11 In : Food Chemistry. 215, p. 31-40

    Research output: Contribution to journalArticle

  10. Study on aggregation behavior of low density lipoprotein in hen egg yolk plasma by asymmetrical flow field-flow fractionation coupled with multiple detectors.

    Dou, H., Magnusson, E., Choi, J., Duan, F., Lars Nilsson & Lee, S. 2016 In : Food Chemistry. 192, p. 228-234

    Research output: Contribution to journalArticle

  11. 2014
  12. Selective and simultaneous determination of trace bisphenol A and tebuconazole in vegetable and juice samples by membrane-based molecularly imprinted solid-phase extraction and HPLC

    Wu, Y., Zhang, Y., Zhang, M., Liu, F., Wan, Y., Huang, Z., Lei Ye, Zhou, Q., Shi, Y. & Lu, B. 2014 In : Food Chemistry. 164, p. 527-535

    Research output: Contribution to journalArticle

  13. Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products.

    Tivana, L., Da Cruz Francisco, J., Zelder, F., Björn Bergenståhl & Petr Dejmek 2014 In : Food Chemistry. 158, p. 20-27

    Research output: Contribution to journalArticle

  14. 2013
  15. Identification of high beta-glucan oat lines and localization and chemical characterization of their seed kernel beta-glucans

    Sikora, P., Tosh, S. M., Brummer, Y. & Olof Olsson 2013 In : Food Chemistry. 137, 1-4, p. 83-91

    Research output: Contribution to journalArticle

  16. Rapid and direct determination of fructose in food: A new osmium-polymer mediated biosensor

    Antiochia, R., Vinci, G. & Lo Gorton 2013 In : Food Chemistry. 140, 4, p. 742-747

    Research output: Contribution to journalArticle

  17. 2012
  18. Gastrointestinal conditions influence the solution behaviour of cereal beta-glucans in vitro

    Ulmius, M., Adapa, S., Gunilla Önning & Lars Nilsson 2012 In : Food Chemistry. 130, 3, p. 536-540

    Research output: Contribution to journalArticle

  19. Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle

    Zor, K., Dymek, K., Ortiz, R., Faure, A., Saatci, E., Lo Gorton, Bardsley, R. & Nistor, M. 2012 In : Food Chemistry. 133, 2, p. 598-603

    Research output: Contribution to journalArticle

  20. Parallel enzymatic and non-enzymatic formation of zinc protoporphyrin IX in pork

    Miquel Becker, E., Westermann, S., Mats Hansson & Skibsted, L. H. 2012 In : Food Chemistry. 130, 4, p. 832-840

    Research output: Contribution to journalArticle

  21. Pressurised hot water extraction with on-line particle formation by supercritical fluid technology

    Andersson, J. M., Lindahl, S., Charlotta Turner & Irene Rodriguez Meizoso 2012 In : Food Chemistry. 134, 4, p. 1724-1731

    Research output: Contribution to journalArticle

  22. 2011
  23. Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets

    Thorarinsdottir, K. A., Arason, S., Sigurgisladottir, S., Valsdottir, T. & Eva Tornberg 2011 In : Food Chemistry. 124, 1, p. 7-14

    Research output: Contribution to journalArticle

  24. The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle

    Thorarinsdottir, K. A., Arason, S., Sigurgisladottir, S., Gunnlaugsson, V. N., Johannsdottir, J. & Eva Tornberg 2011 In : Food Chemistry. 126, 1, p. 109-115

    Research output: Contribution to journalArticle

  25. 2010
  26. 2007
  27. Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios

    Malin Sjöö, Leeman, M., Björck, I. & Eliasson, A-C. 2007 In : Food Chemistry. 100, 1, p. 136-146

    Research output: Contribution to journalArticle

  28. 2006
  29. Content of low molecular weight carbohydrates in vining peas (Pisum sativum) related to harvest time, size and brine grade

    Ekvall, J., Stegmark, R. & Margareta Nyman 2006 In : Food Chemistry. 94, 4, p. 513-519

    Research output: Contribution to journalArticle

  30. 2005
  31. Dietary fibre in fermented oat and barley beta-glucan rich concentrates

    Lambo, A., Rickard Öste & Margareta Nyman 2005 In : Food Chemistry. 89, 2, p. 283-293

    Research output: Contribution to journalArticle

  32. 2004
  33. Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing

    Nilsson, J., Stegmark, R. & Björn Åkesson 2004 In : Food Chemistry. 86, 4, p. 501-507

    Research output: Contribution to journalArticle

  34. 2003
  35. Simultaneous detection of ethanol, glucose and glycerol in wines using PQQ - dependent dehydrogenase based biosensors

    Niculescu, M., Mieliauskiene, R., Laurinavicius, V. & Csöregi, E. 2003 In : Food Chemistry. 82, 3, p. 481-489

    Research output: Contribution to journalArticle

  36. 2002
  37. Modification of physicochemical properties of dietary fibre in carrots by mono- and divalent cations

    Margareta Nyman & Svanberg, S. J. M. 2002 In : Food Chemistry. 76, 3, p. 273-280

    Research output: Contribution to journalArticle