Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.07.174
Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.09.081
Simple ultrasound method to obtain starch micro- and nanoparticles from cassava, corn and yam starches.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.01.015
Aggregation-induced emission luminogen based molecularly imprinted ratiometric fluorescence sensor for the detection of Rhodamine 6G in food samples.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.02.081
Development of a DNA metabarcoding method for the identification of fifteen mammalian and six poultry species in food.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.08.032
Determination of nutrients in sugarcane juice using slurry sampling and detection by ICP OES.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.03.060
Development and application of a HPLC-ICP-MS method to determine selenium speciation in muscle of pigs treated with different selenium supplements.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125371
Utilization of fruit pomace, overripe fruit, and bush pruning residues from Andes berry (Rubus glaucus Benth) as antioxidants in an oil in water emulsion.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.12.087
Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125506
Fruit and herbal meads - Chemical composition and antioxidant properties.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.01.040
Attapulgite/hydrophilic molecularly imprinted monolithic resin composite for the selective recognition and sensitive determination of plant growth regulators in cucumbers.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.124974
Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.03.087
Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.04.044
Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.07.052
Physical properties of mucilage polysaccharides from Dioscorea opposita Thunb.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.126039
Lycopene cyclases determine high α-/β-carotene ratio and increased carotenoids in bananas ripening at high temperatures.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.12.121
High levels of branched chain fatty acids in nātto and other Asian fermented foods.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.02.018
Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125438
Comparison of antioxidant compounds in pig meat from Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig before and after cooking.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.04.057
Selection of universal peptide biomarkers for the detection of the allergen hazelnut in food trough a comprehensive, high resolution mass spectrometric (HRMS) based approach.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125679
Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125801
Speciation of mercury in water and freshwater fish samples by a two-step solidified floating organic drop microextraction with electrothermal atomic absorption spectrometry.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.10.131
Application of ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (Orbitrap™) for the determination of beta-casein phenotypes in cow milk.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125532
Pasting properties of hydrothermally treated maize starch with added stearic acid.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.02.130
A comparative study of the fatty acid and terpene profiles of ovine and caprine milk from Greek mountain sheep breeds and a local goat breed raised under a semi-extensive production system.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.11.093
Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125262
The formation and bioactivities of green substances in Chrysanthemum morifolium tea.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.02.026
Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.02.006
Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit.
来源期刊：Food chemistryDOI：10.1016/J.FOODCHEM.2019.05.147
Production performance, egg quality, blood biochemical constituents, egg yolk lipid profile and lipid peroxidation of laying hens fed sugar beet pulp.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125864
Production of slowly digestible corn starch using hyperthermophilic Staphylothermus marinus amylopullulanase in Bacillus subtilis.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.10.092
Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.12.089
Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches.
来源期刊：Food chemistryDOI：10.1016/J.FOODCHEM.2019.05.192
Carbon isotope measurements of foods containing sugar: A survey.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125106
Interfacial and colloidal characterization of oil-in-water emulsions stabilized by interface-tunable solid lipid nanoparticles.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125619
Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.126066
Cost-effective voltammetric determination of boron in dried fruits and nuts using modified electrodes.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.126013
Statistical and chemometric view of the variation in the concentration of selected organophosphates in peeled unwashed and unpeeled washed fruits and vegetables.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125220
An improved method to determine the hydroxypropyl content in modified starches by 1H NMR.
来源期刊：Food chemistryDOI：10.1016/J.FOODCHEM.2019.05.152
Estimation of the dietary intake and risk assessment of food carcinogens (3-MCPD and 1,3-DCP) in soy sauces by Monte Carlo simulation.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.126033
SlMYC2 are required for methyl jasmonate-induced tomato fruit resistance to Botrytis cinerea.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125901
Rapid determination of majority cations in yoghurts using on-line connection of capillary electrophoresis with mini-dialysis.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125647
Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125557
Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125348
Quantitative comparison of adsorption and desorption of commonly used sweeteners in the oral cavity.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.07.221
iTRAQ-based proteomic analysis reveals changes in response to UV-B treatment in soybean sprouts.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2018.09.064
Assessing the authenticity of animal rennet using δ15N analysis of chymosin.
来源期刊：Food chemistryDOI：10.1016/J.FOODCHEM.2019.04.106
Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125405
Chemical composition, nutritional properties, and antioxidant activity of Licania tomentosa (Benth.) fruit.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.126117
Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration.
来源期刊：Food chemistryDOI：10.1016/j.foodchem.2019.125877
