Food Research International

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

Sinapic acid and resveratrol alleviate oxidative stress with modulation of gut microbiota in high-fat diet-fed rats

In vitro chemopreventive properties of peptides released from quinoa (Chenopodium quinoa Willd.) protein under simulated gastrointestinal digestion

Extraction, purification and characterization of pectin from alternative sources with potential technological applications

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation

The concentration of potentially toxic elements (PTEs) in the onion and tomato irrigated by wastewater: A systematic review; meta-analysis and health risk assessment

European consumers' readiness to adopt insects as food. A review

Edible flowers as sources of phenolic compounds with bioactive potential

Influence of malt source on beer chemistry, flavor, and flavor stability