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Continuant
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Periodical
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RDF description of FOOD CHEMISTRY - http://research.umh.es/vivo/pub/revista/0308-8146
type: Document
rights: termsOfUse
date: 2026-04-08T23:37:11
publisher: FOOD CHEMISTRY

FOOD CHEMISTRY
type: Journal
publication venue for: Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities
publication venue for: Phenolic and triterpenoid composition and inhibition of alpha-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment
issn: 0308-8146
publication venue for: Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts
publication venue for: Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley
publication venue for: Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
publication venue for: Sustainable cultivation of melon landraces: Effects of grafting on the accumulation of flavor-related compounds
publication venue for: Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates
publication venue for: Phytochemical characterisation of two news blood grapefruits by means of HPLC-MS
publication venue for: Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit
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publication venue for: Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains
publication venue for: Emissions of volatile aldehydes from heated cooking oils
publication venue for: Citrus paradisi and Citrus sinensis flavonoids: Their influence in the defence mechanism against Penicillium digitatum.
publication venue for: Technological aspects as the main impact on quality of quince liquors
publication venue for: The addition of rosehip oil to Aloe gels improves their properties as postharvest coatings for maintaining quality in plum.
publication venue for: Phytochemicals in date co-products and their antioxidant activity
publication venue for: Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations
publication venue for: Influence of rutinand ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices
publication venue for: Changes on nutraceutical composition of lemon juices according to different industrial extracting systems.
publication venue for: Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Dyospyros kaki) co-products during in vitro gastrointestinal digestion
publication venue for: Chemical technological and in vitro antioxidant properties of mango guava pineapple and passion fruit dietary fibre
publication venue for: Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion
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publication venue for: Correlation between Plasma Antioxidant Capacity and Verbascoside Levels in Rats after Oral Administration of Lemon Verbena Extract
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publication venue for: Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties
publication venue for: Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatments
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publication venue for: Inorganic arsenic removal in rice bran by percolating cooking water
publication venue for: Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents
publication venue for: Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing
publication venue for: Characterisation of cell-wall polysaccharides from mandarin segment membranes
publication venue for: Inorganic arsenic in rice-based products for infants and young children
publication venue for: Pomegranate varietal wines: Phytochemical composition and quality parameters
publication venue for: Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits
publication venue for: Aroma-active compounds, sensory profile, and phenolic composition of Fondillón
publication venue for: Bactericidal activities against pathogenic bacteria by selected constituents of plant extracts in carrot broth
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publication venue for: Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries
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publication venue for: Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurizad pomegranate juices
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publication venue for: Biochemical properties and potential endogenous substrates of polyphenoloxidase form chufa (Eleocharis tuberosa) corms
publication venue for: Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage
publication venue for: Novel maqui liquor using traditional pacharán processing
publication venue for: Enhancement of phenolic compounds in olive plants (Olea europaea L.) and their influence on resistance against Phytophthora sp.
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publication venue for: Enhancing antioxidant systems by preharvest treatments with methyl jasmonate and salicylic acid leads to maintain lemon quality during cold storage
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publication venue for: Metabolomic analysis of the effects of a commercial complex biostimulant on pepper crops
publication venue for: Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities
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Phenolic and triterpenoid composition and inhibition of alpha-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment
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Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts
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Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley
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Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
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Sustainable cultivation of melon landraces: Effects of grafting on the accumulation of flavor-related compounds
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Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates
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Phytochemical characterisation of two news blood grapefruits by means of HPLC-MS
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Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit
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(Poly)phenolic fingerprint and chemometric analysis of white (Morus alba L.) and black (Morus nigra L.) mulberry leaves by using a non-targeted UHPLC¿MS approach
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Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains
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Emissions of volatile aldehydes from heated cooking oils
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Citrus paradisi and Citrus sinensis flavonoids: Their influence in the defence mechanism against Penicillium digitatum.
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Technological aspects as the main impact on quality of quince liquors
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Phytochemicals in date co-products and their antioxidant activity
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Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations
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Influence of rutinand ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices
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Changes on nutraceutical composition of lemon juices according to different industrial extracting systems.
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Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Dyospyros kaki) co-products during in vitro gastrointestinal digestion
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Chemical technological and in vitro antioxidant properties of mango guava pineapple and passion fruit dietary fibre
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Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion
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Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments.
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Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices
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Correlation between Plasma Antioxidant Capacity and Verbascoside Levels in Rats after Oral Administration of Lemon Verbena Extract
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Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties
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Changes on indigenous microbiota, color, bioactive compounds and antioxidant activity of pasteurized pomegranate juice
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Inorganic arsenic removal in rice bran by percolating cooking water
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Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents
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Characterisation of cell-wall polysaccharides from mandarin segment membranes
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Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits
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Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatment
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Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with ¿-aminobutyric acid, methyl jasmonate or methyl salicylate during cold storage
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Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method
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Isolation, characterization and antioxidant capacity assessment of the bioactive compounds derived from Hypoxis rooperi corm extract (African potato)
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Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
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Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurizad pomegranate juices
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Biochemical properties and potential endogenous substrates of polyphenoloxidase form chufa (Eleocharis tuberosa) corms
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Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage
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Enhancement of phenolic compounds in olive plants (Olea europaea L.) and their influence on resistance against Phytophthora sp.
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Antioxidant activity of polyfhenol and anthocianin extracts from fruits of Kadsura coccinea
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Enhancing antioxidant systems by preharvest treatments with methyl jasmonate and salicylic acid leads to maintain lemon quality during cold storage
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