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Food chemistry

Food chemistry
紙記録メディア雑誌
Elsevier Applied Science<Z54-A801>
国立国会図書館全国の図書館
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Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts

Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts
デジタル記事
2024-04-16Food chemistry438p.138028-
全国の図書館
  • 掲載誌（ISSN）03088146

Utilization of multiple-dilution fluorescence fingerprint facilitates prediction of chemical attributes in spice extracts

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デジタル記事
BAO CHAU BUI, Thi, IIDA, Daiki, 北村, 豊, 粉川, 美踏Elsevier2024-04-16Food chemistry438p.138028-
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Oligomerization mechanism of epigallocatechin-3-O-gallate during autoxidation

Oligomerization mechanism of epigallocatechin-3-O-gallate during autoxidation
デジタル記事
2024-04-03Food Chemistry449p.art. no. 139186-
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Oligomerization mechanism of epigallocatechin-3-O-gallate during autoxidation

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デジタル記事
Matsuo, Yosuke, Katayama, Kohei, Yamashita, Takako, Saito, Yoshinori, Tanaka, TakashiElsevier Ltd2024-04-03Food Chemistry449p.art. no. 139186-
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Temporal changes in the fermentation characteristics, bacterial community structure and the functionality of the predicted metagenome of a batch fermenter medium containing the upper gastrointestinal enzyme resistant fraction of white sorghum (Sorghum bicolor L. Moench)

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デジタル記事
Pelpolage, Samanthi, Kobayashi, haruhi, 福間, 直希, HOSHIZAWA, Michiyo, HAMAMOTO, Testuo, 韓, 圭鎬, 福島, 道広Elsevier2024-08-01Food Chemistry448
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Effect of phosphate buffer concentration on the isomerization of galactose to rare sugars under subcritical water conditions

Effect of phosphate buffer concentration on the isomerization of galactose to rare sugars under subcritical water conditions
デジタル記事
2024-02-15Food Chemistry434 15
全国の図書館
  • 掲載誌（ISSN）03088146

Effect of phosphate buffer concentration on the isomerization of galactose to rare sugars under subcritical water conditions

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デジタル記事
尾西, 佑一朗, 安達, 修二, 谷, 史人, 小林, 敬Elsevier BV2024-02-15Food Chemistry434 15
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Characterization of physicochemical properties, flavor volatiles and phenolic compounds of feijoa fruit varieties

Characterization of physicochemical properties, flavor volatiles and phenolic compounds of feijoa fruit varieties
デジタル記事
2023-09Food Chemistry419p.136074-
全国の図書館
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Protein aggregation model to explain the bioactivity of condensed tannins

Protein aggregation model to explain the bioactivity of condensed tannins
デジタル記事
2023-08Food Chemistry416p.135870-
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Development of methods for quantitative determination of the total and reactive polysulfides: Reactive polysulfide profiling in vegetables

Development of methods for quantitative determination of the total and reactive polysulfides: Reactive polysulfide profiling in vegetables
デジタル記事
2023-07Food Chemistry413p.135610-
インターネットで読める全国の図書館
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Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation

Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation
デジタル記事
2023-07Food Chemistry414p.135671-
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Yellow pigments produced by oxidative oligomerization of dihydrochalcone glucoside and the reaction mechanism

Yellow pigments produced by oxidative oligomerization of dihydrochalcone glucoside and the reaction mechanism
デジタル記事
2023-06-23Food Chemistry426p.art. no. 136671-
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Yellow pigments produced by oxidative oligomerization of dihydrochalcone glucoside and the reaction mechanism

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デジタル記事
Liu, Zhang-Bin, Matsuo, Yosuke, Saito, Yoshinori, Huang, Yong-Lin, Li, Dian-Peng, Nonaka, Gen-ichiro, Tanaka, TakashiElsevier Ltd2023-06-23Food Chemistry426p.art. no. 136671-
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Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?

Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?
デジタル記事
2023-06Food Chemistry412p.135594-
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Identification and tissue distribution of fucoxanthinol and amarouciaxanthin A fatty acid esters in fucoxanthin-fed mice

Identification and tissue distribution of fucoxanthinol and amarouciaxanthin A fatty acid esters in fucoxanthin-fed mice
デジタル記事
2023-06Food Chemistry410p.135318-
全国の図書館
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Isothiocyanate-functionalized silica as an efficient heterogeneous catalyst for carotenoid isomerization

Isothiocyanate-functionalized silica as an efficient heterogeneous catalyst for carotenoid isomerization
デジタル記事
2023-06Food Chemistry410p.135388-
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Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review

Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review
デジタル記事
2023-05Food Chemistry407p.135177-
全国の図書館
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Identification of predominant aroma components of dried pea protein concentrates and isolates

Identification of predominant aroma components of dried pea protein concentrates and isolates
デジタル記事
2023-04Food Chemistry406p.134998-
全国の図書館
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Proanthocyanidins in grape seeds and their role in gut microbiota-white adipose tissue axis

Proanthocyanidins in grape seeds and their role in gut microbiota-white adipose tissue axis
デジタル記事
2023-03Food Chemistry404p.134405-
全国の図書館
  • 掲載誌（ISSN）03088146