Food Chemistry, 1873-7072

Tidskrift

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  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, I : Food Chemistry. 298, 125090.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids - Role of oil origin, added tocopherols and lipolytic activity

    Cecilia Tullberg, Vegarud, G. & Undeland, I., 2019 jan 1, I : Food Chemistry. 270, s. 527-537 11 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. 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, I : Food Chemistry. 292, s. 1-5 5 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. 2018
  6. 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, I : Food Chemistry. 268, s. 203-209 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. 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, I : Food Chemistry. 240, s. 904-909 6 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  8. 2017
  9. Characterization of a water soluble, hyperbranched arabinogalactan from yacon (Smallanthus sonchifolius) roots

    Castro, A., Vilaplana, F. & Lars Nilsson, 2017 maj 15, I : Food Chemistry. 223, s. 76-81 6 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. 2016
  11. 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, I : Food Chemistry. 213, s. 768-774 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. 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, I : Food Chemistry. 211, s. 185-197 13 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  13. 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, I : Food Chemistry. 210, s. 541-550 10 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. 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, I : Food Chemistry. 215, s. 31-40

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  15. 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, I : Food Chemistry. 196, s. 815-820

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  16. 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, I : Food Chemistry. 192, s. 228-234

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  17. 2014
  18. 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, I : Food Chemistry. 164, s. 527-535

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  19. 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, I : Food Chemistry. 158, s. 20-27

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  20. 2013
  21. 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, I : Food Chemistry. 137, 1-4, s. 83-91

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  23. 2012
  24. Gastrointestinal conditions influence the solution behaviour of cereal beta-glucans in vitro

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  25. 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, I : Food Chemistry. 133, 2, s. 598-603

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  28. 2011
  29. Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology

    Mathew, S., Carl Grey, Rumpunen, K. & Patrick Adlercreutz, 2011, I : Food Chemistry. 126, 3, s. 1399-1405

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  30. 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, I : Food Chemistry. 124, 1, s. 7-14

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  31. 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, I : Food Chemistry. 126, 1, s. 109-115

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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