Magnetic mesoporous material derived from MIL-88B modified by l-alanine as modified QuEChERS adsorbent for the determination of 6 pesticide residues in 4 vegetables by UPLC-MS/MS

Meng Wang, Jingjing Wang, Jingjing Wang +7

Food Chemistry

Pesticide Residue Analysis and Safety

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2022Academic literature33 citations2 claims extractedDOI

Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components

Marianna Oteri, Giovanni Bartolomeo, Francesca Rigano +6

Foods

Polysaccharides Composition and Applications

A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids...

Research Library

Magnetic mesoporous material derived from MIL-88B modified by l-alanine as modified QuEChERS adsorbent for the determination of 6 pesticide residues in 4 vegetables by UPLC-MS/MS

Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components

Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review

Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes

Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta

Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview

Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones

Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins

Chemical food safety hazards in circular food systems: a review

Invited review: Sensor technologies for real-time monitoring of the rumen environment

Physicochemical and functional properties of protein isolate recovered from Rana chensinensis ovum based on different drying techniques

Fatty Acid Transfer from Blood to Milk Is Disrupted in Mothers with Low Milk Production, Obesity, and Inflammation

Millifluidic-assisted ionic gelation technique for encapsulation of probiotics in double-layered polysaccharide structure

Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties

In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk

An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review

Superlight macroporous aerogels produced from cold-set egg white protein hydrogels show superior oil structuring capacity

Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review

Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation

Glycerol monolaurate beyond an emulsifier: Synthesis, in vivo fate, food quality benefits and health efficacies

Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics

Nonlinear rheological behavior and quantitative proteomic analysis of pea protein isolates at the air-water interface

The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review

Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk

Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes

Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours

Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing

The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review

Effect of Hydrothermal Treatment on the Structure and Functional Properties of Quinoa Protein Isolate

Structural characterization and emulsifier property of yeast mannoprotein enzymatically prepared with a β-1,6-glucanase

Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication

Amaranth proteins and peptides: Biological properties and food uses

Integrated metabolomics of “big six” Escherichia coli on pea sprouts to organic acid treatments

Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine

Lentil Protein and Tannic Acid Interaction Limits <i>in Vitro</i> Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins

Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour

Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce

Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid

Food waste in households: Children as quiet powerhouses

Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins

Moderate addition of B-type starch granules improves the rheological properties of wheat dough

Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel

Removal of bound polyphenols and its effect on structure, physicochemical and functional properties of insoluble dietary fiber from adzuki bean seed coat

Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes

Purification, characterization and structural identification of a novel bacteriocin produced by marine original Enterococcus durans YQ-6, and its inhibition of Listeria monocytogenes

Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products

Relationship between nitrogen fertilizer and structural, pasting and rheological properties on common buckwheat starch

Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread