Food Chemistry, 1873-7072

Journal

More filtering options
  1. 2019
  2. Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)

    Catalina Fuentes, Castañeda, R., Rengel, F., Peñarrieta, J. M. & Lars Nilsson, 2019 Nov 15, In : Food Chemistry. 298, 125090.

    Research output: Contribution to journalArticle

  3. Esterified plantain flour for the production of cookies rich in indigestible carbohydrates

    Sanchez-Rivera, M. M., Bello-Pérez, L. A., Juscelino Tovar, Martinez, M. M. & Agama-Acevedo, E., 2019, In : Food Chemistry. 292, p. 1-5 5 p.

    Research output: Contribution to journalArticle

  4. 2018
  5. Hydrophilization of bixin by lipase-catalyzed transesterification with sorbitol

    Jahangiri, A., Anders Hauer Møller, Danielsen, M., Madsen, B., Joernsgaard, B., Vaerbak, S., Patrick Adlercreutz & Dalsgaard, T. K., 2018 Dec 1, In : Food Chemistry. 268, p. 203-209 7 p.

    Research output: Contribution to journalArticle

  6. 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

  7. 2017
  8. 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

  9. 2016
  10. The effect of baking and enzymatic treatment on the structural properties of wheat starch

    Catalina Fuentes, Zielke, C., 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

  11. 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, Östman, E. & Maróstica Júnior, M. R., 2016 Nov 15, In : Food Chemistry. 211, p. 185-197 13 p.

    Research output: Contribution to journalArticle

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

    Zhong, L., 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

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

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

    Research output: Contribution to journalArticle

  14. Application of a dye-binding method for the determination of available lysine in skim milk powders.

    Aalaei, K., Marilyn Rayner, Tareke, E. & Ingegerd Sjöholm, 2016, In : Food Chemistry. 196, p. 815-820

    Research output: Contribution to journalArticle

  15. 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

  16. 2014
  17. 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

  18. 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

  19. 2013
  20. 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

  21. 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

  22. 2012
  23. 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

  24. 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

  25. 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

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

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

    Research output: Contribution to journalArticle

  27. 2011
  28. 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

  29. 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

  30. 2010
  31. 2009
  32. Composition and characteristics of oil extracted from flaxseed-added corn tortilla

    Rendón-Villalobos, JR., Bello-Pérez, L. A., Agama-Acevedo, E., Islas-Hernández, JJ., Osorio-Diaz, P. & Juscelino Tovar, 2009, In : Food Chemistry. 117, 1, p. 83-87 5 p.

    Research output: Contribution to journalArticle

  33. 2008
  34. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

    Rodríguez-Ambriz, S. L., Islas-Hernández, J. J., Agama-Acevedo, E., J. Tovar & Bello-Pérez, L. A., 2008 Apr 15, In : Food Chemistry. 107, 4, p. 1515-1521 7 p.

    Research output: Contribution to journalArticle

  35. 2007
  36. 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

  37. 2006
  38. Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid

    Wennberg, M., Ekvall, J., Olsson, K. & Margareta Nyman, 2006, In : Food Chemistry. 95, 2, p. 226-236

    Research output: Contribution to journalArticle

  39. 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

  40. 2005
  41. Dietary fibre in fermented oat and barley beta-glucan rich concentrates

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

    Research output: Contribution to journalArticle

  42. 2004
  43. 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

  44. 2003
  45. 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

  46. 2002
  47. 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

  48. 1999
  49. Effect of processing on major flavonoids in processed onions, green beans, and peas

    Ewald, C., Fjelkner-Modig, S., Johansson, K., Ingegerd Sjöholm & Björn Åkesson, 1999 Feb, In : Food Chemistry. 64, 2, p. 231-235 5 p.

    Research output: Contribution to journalArticle