Lwt-food Science And Technology

Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates

Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy

Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization

Tapioca starch-pullulan interaction during gelation and retrogradation

Qualitative and quantitative analysis of chlorpyrifos residues in tea by surface-enhanced Raman spectroscopy (SERS) combined with chemometric models

Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume

Effects of extremely low frequency electromagnetic field on the freezing processes of two liquid systems

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Sensory evaluation of a novel prebiotic sheep milk strawberry beverage

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing