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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 chemistry2024 Julkaisujen tiedon ikoni

Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet)

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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 Chemistry2024 Julkaisujen tiedon ikoni

Mineral concentrations in milk from cows fed seaweed (Saccharina latissima) under different basal protein supplementation

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Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134315
Qin, Nanbing; Petursdottir, Asta H.; Humphries, David J.; Desnica, Natasa; Newton, Eric E.; Vanhatal...
Food Chemistry2023 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 Chemistry2023 Julkaisujen tiedon ikoni

Understanding the effects of chitosan, chia mucilage, levan based composite coatings on the shelf life of sweet cherry

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DOI
10.1016/j.foodchem.2023.135816
Mujtaba, Muhammad; Ali, Qasid; Yilmaz, Bahar Akyuz; Seckin Kurubas, Mehmet; Ustun, Hayri; Erkan, Mus...
Food Chemistry2023 Julkaisujen tiedon ikoni

Arabinoxylan supplemented bread:From extraction of fibers to effect of baking, digestion, and fermentation

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DOI
10.1016/j.foodchem.2023.135660
Zhang, Dongming; Rudjito, Reskandi C.; Pietiainen, Solja; Chang, Shu-Chieh; Idstrom, Alexander; Even...
Food Chemistry2023 Julkaisujen tiedon ikoni

Transformations and antioxidative activities of lignans and stilbenes at high temperatures

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Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134641
Patrik Runeberg; Dmitry Ryabukhin; Lucas Lagerquist; Jani Rahkila; Patrik Eklund
Food Chemistry2023 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 Chemistry2023 Julkaisujen tiedon ikoni

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)

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Avoin saatavuus
DOI
10.1016/j.foodchem.2022.135339
Tian Ye, Zhou Ying, Kriisa Marie, Anderson Maret, Laaksonen Oskar, Kütt Mary-Liis, Föste Maike, Korz...
Food Chemistry2023 Julkaisujen tiedon ikoni

Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant

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Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134271
Damerau Annelie, Ahonen Eija, Kortesniemi Maaria, Gudmundsson Haraldur G, Yang Baoru, Haraldsson Gud...
Food Chemistry2023

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

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

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

Transformations and antioxidative activities of lignans and stilbenes at high temperatures

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134641
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

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.135339
2023

Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodchem.2022.134271
2023