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Chestnut pellicle as a new potential source of antioxidants: antioxidant activity, inhibition on cooking oil oxidation, and identification of phenolic compounds by HPLC-ESI-MS/MS
Author: Xie, Chenyang; Zhang, Wen; Dang, Zhixiong; Ma, Renyi; Yang, Fang
Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. , Issue , pp. -. DOI: 10.1007/s00217-023-04239-4
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Phenolic characterization, antioxidant and alpha-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses
Author: Zheng, Xiuqing; Pan, Fei; Zhao, Shuai; Zhao, Lei; Yi, Junjie; Cai, Shengbao
Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 375-386. DOI: 10.1007/s00217-022-04123-7
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Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC-MS
Author: Sun, Liping; Shi, Fengfeng; He, Xingjiang; Cai, Yujiao; Yu, Yinglong; Yao, Dan; Zhou, Jinhui; Wei, Xiaoping
Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 473-484. DOI: 10.1007/s00217-022-04146-0
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Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception
Author: Xiao, Zuobing; Zhang, Shenghang; Zhu, Jiancai; Niu, Yunwei; Xiong, Wen; Chen, Feng
Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 2, pp. 537-551. DOI: 10.1007/s00217-022-04151-3
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Identification of volatile compounds in chocolate malt
Author: Yang, Zhengfei; Wang, Yirong; Yin, Yongqi; Fang, Weiming; Wang, Shuo
Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 631-639. DOI: 10.1007/s00217-022-04158-w
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Characterization and comparison of aroma profiles of orange pulp and peel by GC-MS/O, OAV, aroma recombination and omission tests
Author: Xiao, Zuobing; He, Junbo; Niu, Yunwei; Xiong, Jingzhe; Zhang, Jing
Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 619-630. DOI: 10.1007/s00217-022-04157-x
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Amylolytic lactic acid bacteria as starter cultures for malt quality improvement
Author: Zeng, Yinong; Cai, Guolin; Zhang, Ming; Wu, Dianhui; Li, Xiaomin; Lu, Jian
Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 811-820. DOI: 10.1007/s00217-022-04178-6
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Rapid authentication of green tea grade by excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric methods
Author: Hu, Xian-Chun; Yu, Huicheng; Deng, Ying; Chen, Ying; Zhang, Xiao-Hua; Gu, Hui-Wen; Yin, Xiao-Li
Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2023; Vol. 249, Issue 3, pp. 767-775. DOI: 10.1007/s00217-022-04174-w
