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Food Chemistry: X

【机译】：食品化学：X

ISSN：-
出版周期：
语言：English

起始发布年份：2019
出版者：[Amsterdam] : Elsevier Ltd., [2019]-
出版地：Netherlands

数据库引入：PubMed: v1, 2019-, PMC

MeSH词表主题词：Food Analysis*; Nutritional Physiological Phenomena

备注：Description based on: Volume 1 (30 March 2019); title from journal information展开▼

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1.Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid

机译：结合植物蛋白酶和抗坏血酸抑制杏多酚氧化酶
- 作者：Ala eddine Derardja;Matthias Pretzler;Ioannis Kampatsikas;Malika Barkat;Annette Rompel
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Enzymatic browning Polyphenol oxidase Apricot Plant proteases Ascorbic acid;
2.In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction

机译：超声辅助提取获得的绿色蜂胶中生物活性化合物的体外和体内抗氧化性能
- 作者：Renata Iara Cavalaro;Richtier Gonçalves da Cruz;Sebastien Dupont;Juliana Maria Leite Nóbrega de Moura Bell;Thais Maria Ferreira de Souza Vieira
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Green propolis Ultrasound-assisted extraction Antioxidant In vivo assays;
3.Monitoring of selective androgen receptor modulators in bovine muscle tissue by ultra-high performance liquid chromatography-tandem mass spectrometry

机译：超高效液相色谱-串联质谱法监测牛肌肉组织中选择性雄激素受体调节剂
- 作者：Anna Gadaj;Emiliano Ventura;Alexis Ripoche;Mark H. Mooney
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Selective androgen receptor modulators SARMs UHPLC-MS/MS Muscle tissue Residue screening Food safety;
4.Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment

机译：碱性过氧化氢处理荞麦秸秆不溶性膳食纤维的理化和功能性质变化
- 作者：Xuemei Meng;Fang Liu;Yao Xiao;Junwei Cao;Min Wang;Xuchang Duan
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Alkaline hydrogen peroxide Insoluble dietary fiber Buckwheat Functional properties Mechanism;
5.Ca2+ involved in GABA signal transduction for phenolics accumulation in germinated hulless barley under NaCl stress

机译：Ca2 +参与GABA信号转导促进NaCl胁迫下萌发的大麦中酚类物质的积累
- 作者：Yan Ma;Pei Wang;Zhenxin Gu;Yang Tao;Chang Shen;Yulin Zhou;Yongbin Han;Runqiang Yang
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- GABA Casup2+/sup Phenolics NaCl stress Germinated hulless barley;
6.Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

机译：与两种酿酒酵母酵母菌菌株共接种的发酵中的非酿酒酵母和乳酸菌：提高西拉葡萄酒中酚含量的策略
- 作者：P.P. Minnaar;H.W. du Plessis;N.P. Jolly;M. van der Rijst;M. du Toit
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Co-inoculation Hanseniaspora uvarum Lactobacillus plantarum Metschnikowia pulcherrima Oenococcus oeni Phenolics Saccharomyces cerevisiae Syrah;
7.Streamlined approach for careful and exhaustive aroma characterization of aged distilled liquors

机译：精简而详尽的陈年蒸馏酒香气表征方法
- 作者：Wenqi Zhu;Keith R. Cadwallader
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Solvent-assisted flavor evaporation (SAFE) Stable isotope dilution analysis (SIDA) Aroma extract dilution analysis (AEDA) Gas chromatography–mass spectrometry-olfactometry (GC–MS-O);
8.Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification

机译：穆萨种质资源中类胡萝卜素的变异性及其对维生素原A生物强化的影响
- 作者：Delphine Amah;Emmanuel Alamu;Michael Adesokan;Angeline van Biljon;Bussie Maziya-dixon;Rony Swennen;Maryke Labuschagne
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Banana Carotenoid Plantain hybrids Provitamin A;
9.Detection and quantification of adulterations in aged wine using RGB digital images combined with multivariate chemometric techniques

机译：使用RGB数字图像结合多元化学计量学技术对陈年葡萄酒中的掺假进行检测和定量
- 作者：Carlos Herrero-Latorre;Julia Barciela-García;Sagrario García-Martín;Rosa M. Peña-Crecente
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Aged-wine Authentication Digital image RGB-colorgram Multivariate analysis;
10.Comparative transcriptome analysis reveals fruit discoloration mechanisms in postharvest strawberries in response to high ambient temperature

机译：比较转录组分析揭示了采后草莓对高温环境的变色机理
- 作者：Liping Zhang;Lu Wang;Xiangguo Zeng;Ruixu Chen;Shuzhen Yang;Siyi Pan
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Postharvest strawberries Fruit discoloration Anthocyanin accumulation Laccase Anthocyanin degradation;
11.Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?

机译：商业燕麦产品中酚酸和avenanthramides的组成和含量：燕麦对消费者而言是重要的多酚来源吗？
- 作者：Gulten Soycan;Manuel Y. Schär;Angelika Kristek;Joanna Boberska;Sarah N.S. Alsharif;Giulia Corona;Peter R. Shewry;Jeremy P.E. Spencer
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Oats Avenanthramides Phenolic acids Ferulic acid Oat products Oat cakes Oat bran;
12.Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I hairy pectin from sugar beet pulp

机译：了解加工条件对甜菜粕中鼠李糖半乳糖醛酸-I毛果胶的提取影响
- 作者：Yujie Mao;Rui Lei;John Ryan;Fatima Arrutia Rodriguez;Bob Rastall;Afroditi Chatzifragkou;Charles Winkworth-Smith;Stephen E. Harding;Roger Ibbett;Eleanor Binner
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Microwave-assisted extraction Hydrothermal Acid-free Hairy pectin Novel prebiotics Rhamnogalacturonan-I Sugar beet pulp;
13.Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

机译：冷血浆对阴天苹果汁中多酚氧化酶失活的影响及其对贮藏过程中果汁质量参数的影响
- 作者：A.E. Illera;S. Chaple;M.T. Sanz;S. Ng;P. Lu;J. Jones;E. Carey;P. Bourke
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Cloudy apple juice Cold plasma Spark discharge PPO inactivation Quality parameters Shelf life study;
14.Quality of lettuce Lactuca sativa (var. Tropicana M1) grown with two low-salinity shrimp effluents

机译：两种低盐虾废水生长的莴苣莴苣（变种Tropicana M1）的质量
- 作者：Humberto Ramos-Sotelo;Ángel Valdez-Ortiz;Lourdes J. Germán-Báez;Juan F. Fierro-Sañudo;Jesús A. León-Cañedo;Suammy G. Alarcón-Silvas;Cuauhtémoc Reyes-Moreno;Federico Páez-Osuna
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Litopenaeus vannamei Phenolic compounds Flavonoids Antioxidants;
15.Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophiles

机译：乳化剂对无定形蔗糖冻干物水分吸收和结晶的影响
- 作者：Adrienne L. Voelker;Gianna Verbeek;Lynne S. Taylor;Lisa J. Mauer
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Amorphous sucrose Crystallization Hygroscopicity Sucrose ester Lecithin Polysorbate Stearic ester Palmitic ester;
16.Arsenic speciation analysis in rice milk using LC-ICP-MS

机译：使用LC-ICP-MS分析米浆中的砷形态
- 作者：Francisco Cunha da Rosa;Matheus Augusto Gonçalves Nunes;Fábio Andrei Duarte;Érico Marlon de Moraes Flores;Flávia Brito Hanzel;Agnes Souza Vaz;Dirce Pozebon;Valderi Luiz Dressler
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Arsenic speciation LC-ICP-MS Rice milk;
17.Application of two-dimensional gel electrophoresis technique for protein profiling of Indian black gram varieties and detection of adulteration in black gram-based food products using comparative proteomics

机译：二维凝胶电泳技术在印度黑克品种蛋白质谱分析中的应用以及使用比较蛋白质组学检测黑克类食品中的掺假
- 作者：Dhanashree Amane;Laxmi Ananthanarayan
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Vigna mungo L. Food safety 2D-GE Protein marker Authenticity;
18.Physicochemical functional and morphological characterization of starches isolated from three native potatoes of the Andean region

机译：从安第斯地区的三个原生马铃薯中分离的淀粉的理化功能和形态特征
- 作者：Patricia Martínez;Fiorela Peña;Luis A. Bello-Pérez;Carmen Núñez-Santiago;Hernani Yee-Madeira;Carmen Velezmoro
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Andean native potato Starch FTIR Gelatinization Crystallinity;
19.Physico-elemental analysis of roasted organic coffee beans from Ethiopia Colombia Honduras and Mexico using X-ray micro-computed tomography and external beam particle induced X-ray emission

机译：使用X射线微计算机断层扫描和外部束粒子诱导的X射线发射对来自埃塞俄比亚哥伦比亚洪都拉斯和墨西哥的烘焙有机咖啡豆进行物理元素分析
- 作者：Karen J. Cloete;Žiga Šmit;Roya Minnis-Ndimba;Primož Vavpetič;Anton du Plessis;Stephan G. le Roux;Primož Pelicon
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Ethiopia Colombia Honduras External beam PIXE Mexico Organic Roasted coffee bean X-ray micro-computed tomography;
20.Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate

机译：生咖啡豆和烘焙咖啡豆中的羟基肉桂酰基衍生物的全面表征：一组新的羟基肉桂肉桂酸甲酯
- 作者：Gelila Asamenew;Heon-Woong Kim;Min-Ki Lee;Seon-Hye Lee;Suji Lee;Youn-Soo Cha;Sang Hoon Lee;Seon Mi Yoo;Jung-Bong Kim
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Green and roasted coffee beans Methyl hydroxycinnamoyl quinates UPLC-DAD-QToF-MS;
21.Sub-Saharan Africa total diet study in Benin Cameroon Mali and Nigeria: Pesticides occurrence in foods

机译：在贝宁喀麦隆马里和尼日利亚进行的撒哈拉以南非洲总饮食研究：食品中存在农药
- 作者：Luc Ingenbleek;Renwei Hu;Lionel Lopes Pereira;Anaïs Paineau;Isabelle Colet;Abdoulaye Zié Koné;Abimbola Adegboye;Sètondji Epiphane Hossou;Yara Dembélé;Awoyinka Dada Oyedele;Chabi Sika K.J. Kisito;Sara Eyangoh;Philippe Verger;Jean-Charles Leblanc;Bruno Le Bizec
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Organophosphate pesticides Pyrethroids Total diet study LC-MS/MS GC-MS/MS;
22.Toward on-site food authentication using nanopore sequencing

机译：使用纳米孔测序实现现场食品认证
- 作者：Marleen M. Voorhuijzen-Harink;Rico Hagelaar;Jeroen P. van Dijk;Theo W. Prins;Esther J. Kok;Martijn Staats
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
23.Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products

机译：在脂质氢过氧化物的存在下通过苯丙氨酸的降解形成苯乙酸和苯甲醛：由脂质氧化产物引发的氨基酸降解途径的新途径
- 作者：Francisco J. Hidalgo;Rosario Zamora
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Carbonyl-amine reactions Food flavors Free radicals Lipid oxidation Maillard reaction Reactive carbonyls;
24.XRF techniques to quantify heavy metals in vegetables at low detection limits

机译：XRF技术可在低检测限下对蔬菜中的重金属进行定量
- 作者：Harris L. Byers;Lindsay J. McHenry;Timothy J. Grundl
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Wavelength dispersive X-ray fluorescence Portable energy dispersive X-ray fluorescence Vegetable sample preparation Urban agriculture Heavy metals Lead;
25.Rocket science: A review of phytochemical health-related research in Eruca Diplotaxis species

机译：火箭科学：对Eruca和Diplotaxis物种的植物化学及健康相关研究的评论
- 作者：Luke Bell;Carol Wagstaff
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Arugula Rucola Brassicaceae Glucosinolates Isothiocyanates Flavonols;
26.Formation of disinfection byproducts in wash water and lettuce by washing with sodium hypochlorite and peracetic acid sanitizers

机译：用次氯酸钠和过氧乙酸消毒剂洗涤在洗涤水和生菜中形成消毒副产物
- 作者：Wan-Ning Lee;Ching-Hua Huang
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Free chlorine Peracetic acid Disinfection byproducts (DBPs) Food sanitization Produce washing DBP formation potential Emerging DBPs;
27.Quantitative and kinetic analyses of peanut allergens as affected by food processing

机译：食品加工对花生过敏原的定量和动力学分析
- 作者：Shi Meng;Jiaxu Li;Sam Chang;Soheila J. Maleki
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Peanut allergen Thermal processing Proximate analysis Protein denaturation Kinetic analysis Water-soluble protein SDS-sample-buffer-soluble protein IgE-binding properties;
28.Pro-oxidant and lifespan extension effects of caffeine and related methylxanthines in Caenorhabditis elegans

机译：咖啡因和相关甲基黄嘌呤对秀丽隐杆线虫的促氧化剂和寿命延长作用
- 作者：Hanmei Li;Mariana Roxo;Xinlai Cheng;Shaoxiong Zhang;Haoran Cheng;Michael Wink
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Caenorhabditis elegans Pro-oxidant effect Caffeine Theophylline Theobromine DAF-16/FOXO SKN-1;
29.Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production

机译：酶促大豆蛋白水解：生物功能食品成分生产的工具
- 作者：Ezequiel R. Coscueta;Débora A. Campos;Hugo Osório;Bibiana B. Nerli;Manuela Pintado
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Soy protein Bioactive peptides ACE inhibitor Antioxidant activity Enzymatic hydrolysis Simulated gastrointestinal digestion;
30.Geographic classification of U.S. Washington State wines using elemental and water isotope composition

机译：使用元素和水同位素组成对美国华盛顿州葡萄酒的地理分类
- 作者：Shirley Orellana;Anne M. Johansen;Carey Gazis
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Washington State wine Elemental analysis Trace elements Water isotopes Delta deuterium Delta oxygen-18 Linear discriminant analysis Principal component analysis;
31.Accumulation of soluble menaquinones MK-7 in honey coincides with death of Bacillus spp. present in honey

机译：蜂蜜中可溶性甲萘醌MK-7的积累与芽孢杆菌的死亡相吻合。存在于蜂蜜中
- 作者：Katrina Brudzynski;Robert Flick
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Menaquinones MK-7 MK-8 UPLC–ESI-MS/MS Exact mass measurements Bacillus spp. Honey bacterial composition B. amyloliquefaciens B. methylotrophicus B. cereus B. thuringiensis B. pumilus Vitamin K2;
32.SWATH-MS screening strategy for the determination of food dyes in spices by UHPLC-HRMS

机译：使用UHPLC-HRMS测定香料中食用色素的SWATH-MS筛选策略
- 作者：Aurélie Périat;Stefan Bieri;Nicolas Mottier
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Food dyes Artificial colours Sudan dyes Spices QTOF SWATH-MS;
33.Application of high resolution melting combined with DNA-based markers for quantitative analysis of olive oil authenticity and adulteration

机译：高分辨率熔解结合基于DNA的标记物在橄榄油真伪和掺假定量分析中的应用
- 作者：Elsa Chedid;Myrto Rizou;Panagiotis Kalaitzis
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Olive oil;
- Quantitative authentication;
- High resolution melting;
- Molecular markers;
- SSRs;
- SNPs;
- Adulteration;
- Sunflower oil;
- Maize oil;
34.Validation by collaborative trial of a method for the determination by GC–MS and LC–MS/MS of boar taint marker compounds in pork tissue

机译：通过合作试验验证了通过GC-MS和LC-MS / MS测定猪肉组织中公猪异味标记化合物的方法
- 作者：Gerhard Buttinger;Thomas Wenzl
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Boar taint;
- Skatole;
- Indole;
- Androstenone;
- Method validation by collaborative trial;
- Pork tissue;
- GC–MS;
- LC-MS/MS;
35.Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention

机译：对百香果西番莲果肉进行巴氏杀菌以优化生物活性化合物的保留
- 作者：Beatriz Alejandra Ortega Sanchez;Sonia Maria Costa Celestino;Maria Beatriz de Abreu Gloria;Isadora Costa Celestino;María Isabel Ordóñez Lozada;Samuel Dias Araújo Júnior;Ernandes Rodrigues de Alencar;Lívia de Lacerda de Oliveira
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
36.The influence of a front-of-pack nutrition label on product reformulation: A ten-year evaluation of the Dutch Choices programme

机译：包装前营养标签对产品配方的影响：对荷兰选择计划的十年评估
- 作者：Daphne L.M. van der Bend;Léon Jansen;Gerben van der Velde;Vincent Blok
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Front-of-Pack nutrition labelling;
- Product reformulation;
- Dutch Choices Logo;
- Product nutrient composition;
37.Emulsifying properties of Acacia senegal gum: Impact of high molar mass protein-rich AGPs

机译：塞内加尔相思胶的乳化特性：高摩尔质量的富含蛋白质的AGP的影响
- 作者：Chutima Aphibanthammakit;Reine Barbar;Michaël Nigen;Christian Sanchez;Pascale Chalier
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Acacia gum;
- Limonene;
- high molar mass protein-rich AGPs;
- Viscosity;
- Emulsifying stabilizing properties;
38.Effect of wheat species (Triticum aestivum vs T. spelta) farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity and phenolic and mineral content

机译：小麦品种（普通小麦vs.斯佩尔塔小麦）耕作制度（有机与常规）和面粉类型（全麦与白色）对小麦粉成分的影响–英国和德国的零售调查结果– 2.抗氧化活性以及酚和矿物质含量
- 作者：Juan Wang;Eleni Chatzidimitriou;Liza Wood;Gultakin Hasanalieva;Emilia Markelou;Per Ole Iversen;Chris Seal;Marcin Baranski;Vanessa Vigar;Laura Ernst;Adam Willson;Manisha Thapa;Bronwyn J. Barkla;Carlo Leifert;Leonidas Rempelos
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Wheat flour;
- Whole-grain;
- Organic;
- Antioxidants;
- Phenolics;
- Minerals;
39.Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD

机译：通过HPLC-DAD测定在家用冷藏三周后评估红辣椒（辣椒）中类胡萝卜素的浓度
- 作者：Elena Rodríguez-Rodríguez;Milagros Sánchez-Prieto;Begoña Olmedilla-Alonso
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Carotenoids;
- Red pepper;
- Refrigeration;
- Storage;
40.Diversely positive-charged gold nanoparticles based biosensor: A label-free and sensitive tool for foodborne pathogen detection

机译：基于正电荷的纳米金颗粒的生物传感器：用于食源性病原体检测的无标签灵敏工具
- 作者：Tong Bu;Pei Jia;Jinghan Liu;Yingnan Liu;Xinyu Sun;Meng Zhang;Yongming Tian;Daohong Zhang;Jianlong Wang;Li Wang
- 期刊名称：《Food Chemistry: X》 | 2019年第-1期
- Label-free;
- Positively charged AuNPs;
- Lateral flow strip;
- Sensitive detection;
41.Photo-stability of lutein in surfactant-free lutein-zein composite colloidal particles

机译：叶黄素在无表面活性剂的叶黄素-玉米醇溶蛋白复合胶体颗粒中的光稳定性
- 作者：Frankjen Ynske de Boer;Arnout Imhof;Krassimir Petkov Velikov
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
42.The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

机译：混合酵母对凉爽气候的雷司令葡萄酒香气的影响
- 作者：Jean-Philippe Kanter;Santiago Benito;Silvia Brezina;Beata Beisert;Stefanie Fritsch;Claus-Dieter Patz;Doris Rauhut
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- -Malic acid (PubChem CID222656);
- Sulphur dioxide (PubChem CID1119);
- Isoamyl acetate (PubChem;
43.Accumulation and speciation of selenium in biofortified vegetables grown under high boron and saline field conditions

机译：高硼和盐田条件下种植的生物强化蔬菜中硒的积累和形态
- 作者：Gary S. Bañuelos;John Freeman;Irvin Arroyo
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Selenium;
- Selenoamino acids;
- Biofortification;
- Bioactive Se compounds;
44.Active food packaging through controlled in situ production and release of hexanal

机译：通过控制原位生产和释放己醛来进行主动食品包装
- 作者：Mari Lehtonen;Sonja Kekäläinen;Ida Nikkilä;Petri Kilpeläinen;Maija Tenkanen;Kirsi S. Mikkonen
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Hexanal (PubChem CID: 6184);
- Hexanoic acid (PubChem CID: 8892);
45.Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

机译：碳酸氢钾通过影响小麦面筋的理化和构象特性来改善面团和饼干的特性
- 作者：Gengjun Chen;Ruijia Hu;Yonghui Li
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Potassium bicarbonate;
- Sodium reduction;
- Cookie;
- Gluten aggregation;
- Gliadin to glutenin ratio;
- Secondary structure;
46.Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12

机译：强化小麦粉的贮藏条件和包装对微生物负荷以及叶酸和维生素B12稳定性的影响
- 作者：Youna M. Hemery;Laura Fontan;Arnaud Laillou;Vincent Jallier;Regina Moench-Pfanner;Sylvie Avallone;Jacques Berger
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Folic acid (PubChem CID: 6037);
- Cyanocobalamin (PubChem CID: 5311498);
47.Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality

机译：超声辅助辛烯基琥珀酸酐改性淀粉的制备及其对质量的影响机理
- 作者：Yujie Zhang;Yangyong Dai;Hanxue Hou;Xiangyang Li;Haizhou Dong;Wentao Wang;Hui Zhang
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Ultrasound;
- OSA-modified starch;
- Quality;
- Mechanochemical effect;
- Influence mechanism;
48.Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products

机译：将新颖的豆科成分掺入咸味饼干中会降低淀粉的消化率：降低谷物产品血糖指数的含义
- 作者：Gael Y.F. Delamare;Peter J. Butterworth;Peter R. Ellis;Sandra Hill;Frederick J. Warren;Cathrina H. Edwards
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Starch digestibility;
- Biscuit;
- Legume;
- Wheat;
- Composite flour;
- Resistant starch;
- Glycaemic Index;
- PulseON®;
49.Pesticide residues evaluation of organic crops. A critical appraisal

机译：有机农作物的农药残留评估。批判性评估
- 作者：María del Mar Gómez-Ramos;Christina Nannou;María Jesús Martínez Bueno;Ana Goday;María Murcia-Morales;Carmen Ferrer;Amadeo R. Fernández-Alba
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Authorized pesticides;
- Ionic polar compounds;
- Organic food;
- GC–MS/MS;
- LC–MS/MS;
- IC-Q-Orbitrap-MS/MS;
50.An improved LC–MS method to profile molecular diversity and quantify the six main bovine milk proteins including genetic and splicing variants as well as post-translationally modified isoforms

机译：一种改进的LC-MS方法用于分析分子多样性并定量六种主要牛乳蛋白包括遗传和剪接变体以及翻译后修饰的同工型
- 作者：Guy Miranda;Leonardo Bianchi;Zuzana Krupova;Philippe Trossat;Patrice Martin
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
51.Current intakes of trans-palmitoleic (trans-C16:1 n-7) and trans-vaccenic (trans-C18:1 n-7) acids in France are exclusively ensured by ruminant milk and ruminant meat: A market basket investigation

机译：市场上的反刍动物牛奶和反刍动物肉完全确保了法国目前反式棕榈油酸（trans-C16：1 n-7）和反式vaccenic（trans-C18：1 n-7）的摄入量：
- 作者：Etienne Guillocheau;Clémence Penhoat;Gaëtan Drouin;Ambre Godet;Daniel Catheline;Philippe Legrand;Vincent Rioux
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
52.Effect of wheat species (Triticum aestivum vs T. spelta) farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 3. Pesticide residue content

机译：小麦品种（普通小麦vs斯佩尔塔小麦）耕作制度（有机vs传统小麦）和面粉类型（全麦vs白色小麦）对小麦粉成分的影响–英国和德国的零售调查结果– 3.农药残留量
- 作者：Juan Wang;Gultakin Hasanalieva;Liza Wood;Christos Anagnostopoulos;Georgios Ampadogiannis;Eleftheria Bempelou;Maroula Kiousi;Emilia Markellou;Per Ole Iversen;Chris Seal;Marcin Baranski;Vanessa Vigar;Carlo Leifert;Leonidas Rempelos
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Pesticides;
- Organic production;
- Whole-grain;
- Common wheat;
- Spelt wheat;
53.Rigid structure is a key determinant for the low digestibility of myoglobin

机译：刚性结构是肌红蛋白消化率低的关键决定因素
- 作者：Qian Li;Di Zhao;Hui Liu;Miao Zhang;Shuai Jiang;Xinglian Xu;Guanghong Zhou;Chunbao Li
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Myoglobin;
- Digestibility;
- Molecular dynamics;
- Molecular docking;
- Liquid chromatography-tandem mass spectrometry;
54.The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR MRI and SEM

机译：LF-NMRMRI和SEM分析脂肪酸组成对炸土豆条吸油性能和表面形态的影响
- 作者：Dan Yang;Gangcheng Wu;Peiyan Li;Xiguang Qi;Hui Zhang;Xingguo Wang;Qingzhe Jin
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Fatty acid composition;
- Viscosity;
- Oil content;
- Frying;
- LF-NMR;
- Oil distribution;
- Microstructure;
55.Identification of seed storage proteins as the major constituents of the extra virgin olive oil proteome

机译：鉴定种子贮藏蛋白为特级初榨橄榄油蛋白质组的主要成分
- 作者：Antonio Jesús Castro;Elena Lima-Cabello;Juan de Dios Alché
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- extra virgin olive oil (EVOO);
- Lipoxygenase;
56.Retention of Zn Fe and phytic acid in parboiled biofortified and non-biofortified rice

机译：腐蚀性生物反杂化和非生物化水稻中的ZnFe和植酸的保留
- 作者：Víctor Taleon;Sonia Gallego;Juan Camilo Orozco;Cecile Grenier
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Parboiling;
- Zn retention;
- Zn rice;
- Biofortification;
- Degree of milling;
57.Effect of particle size on functional properties of

机译：粒度对功能性质的影响
- 作者：Ester Betoret;Cristina M. Rosell
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Vegetable powder;
- Phenolic compounds;
- Fractionation;
- Starch;
- Antiradical activity;
- Rice;
- Maize;
58.Sensory physicochemical and volatile compound analysis of short and long shelf-life melon (

机译：短期和长架 - 叶片的感觉物理化学和挥发性复合分析（
- 作者：Macarena Farcuh;Bill Copes;Gaelle Le-Navenec;Juan Marroquin;Dario Cantu;Kent J. Bradford;Jean-Xavier Guinard;Allen Van Deynze
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
- Cucumis melo;
59.Nutritional and anti-nutritional properties of lentil (

机译：扁豆的营养和抗营养特性（
- 作者：Marcel Skejovic Joehnke;Stephanie Jeske;Lilit Ispiryan;Emanuele Zannini;Elke K. Arendt;Jürgen Bez;Jens Christian Sørensen;Iben Lykke Petersen
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期
60.The effects of

机译：效果
- 作者：Marie Denat;Dolores Pérez;José María Heras;Amparo Querol;Vicente Ferreira
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期
- Fermentation;
- Longevity;
- Fruity esters;
- Volatile phenols;
- Norisoprenoids;
- Vanillin;
- Strecker aldehydes;
- Ethyl leucate;
61.Gold nanoparticle-based immunochromatographic assay for detection

机译：基于金纳米粒子的免疫层析测定检测
- 作者：Lu Zeng;Lingling Guo;Zhongxing Wang;Xinxin Xu;Hongliu Ding;Shanshan Song;Liguang Xu;Hua Kuang;Chuanlai Xu
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期
- Immunochromatographic assay;
62.High throughput method for quantifying androstenone and skatole in adipose tissue from uncastrated male pigs by laser diode thermal desorption-tandem mass spectrometry

机译：通过激光二极管热解吸 - 串联质谱法从未易于雄性猪量化雄甾酮和Skatole的高通量方法
- 作者：Birgitte Winther Lund;Claus Borggaard;Rune Isak Dupont Birkler;Kirsten Jensen;Susanne Støier
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期
- Androstenone;
- PubChem CID 6852393;
- Skatole;
- PubChem CID:6736;
63.Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers and their influence on consumer liking

机译：了解商业生产的非酒精损失之间的感官和物理化学差异以及它们对消费者喜好的影响
- 作者：Imogen Ramsey;Qian Yang;Ian Fisk;Rebecca Ford
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期
- Volatiles;
- Non-volatiles;
- Sensory;
- Consumer;
- Beer;
- Physicochemical;
64.The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits

机译：氯化钠在甜饼干感觉和物理化学性质中的作用
- 作者：Charfedinne Ayed;Mui Lim;Khatija Nawaz;William Macnaughtan;Craig J. Sturrock;Sandra E. Hill;Robert Linforth;Ian D. Fisk
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期
- Biscuits;
- Sodium reduction;
- Physicochemical properties;
- Sensory properties;
- Porosity;
- Biscuit structure;
65.Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products

机译：绿茶提取物辅助绿色合成氧化石墨烯：高敏感电化学检测落日黄色食品中的应用
- 作者：Elham Vatandost;Azade Ghorbani-HasanSaraei;Fereshteh Chekin;Shahram Naghizadeh Raeisi;Seyed-Ahmad Shahidi
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
66.Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

机译：小麦籽粒质量的遗传变异与面粉的半乳糖含量和面团液体气泡性质的差异有关
- 作者：Byoung Min;Louise Salt;Peter Wilde;Ondrej Kosik;Kirsty Hassall;Alexandra Przewieslik-Allen;Amanda J. Burridge;Mervin Poole;John Snape;Luzie Wingen;Richard Haslam;Simon Griffiths;Peter R. Shewry
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
67.Structure-dependent effects of sweet and sweet taste affecting compounds on their sensorial properties

机译：甜味和甜味味道影响化合物对其感官特性的结构依赖性作用
- 作者：Corinna M. Karl;Martin Wendelin;Dariah Lutsch;Gerhard Schleining;Klaus Dürrschmid;Jakob P. Ley;Gerhard E. Krammer;Barbara Lieder
- 期刊名称：《Food Chemistry: X》 | 2020年第-1期
68.The conformational structural change of β-lactoglobulin via acrolein treatment reduced the allergenicity

机译：β-乳酰叶蛋白通过丙烯醛处理的构象结构变化降低了过敏性
- 作者：Liangtao Lv;Xin Qu;Ni Yang;Ishfaq Ahmed
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期
69.Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles

机译：评估反渗透膜技术对脱醇两种不同啤酒款式的感官和物理化学影响
- 作者：Imogen Ramsey;Qian Yang;Ian Fisk;Charfedinne Ayed;Rebecca Ford
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期
70.The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines

机译：十五型血管型泡沫葡萄和葡萄酒的凝结单宁化学和涩味性能
- 作者：Yan-lun Ju;La Yang;Xiao-feng Yue;Rui He;Sheng-lin Deng;Xin Yang;Xu Liu;Yu-lin Fang
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期
71.Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis

机译：鉴别分析调查黑梅皮布果肉感觉特性对消费者接受的影响
- 作者：Toktam Mohammadi-Moghaddam;Ali Firoozzare
- 期刊名称：《Food Chemistry: X》 | 2021年第-1期