Food Chemistry Journal

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Enhanced physicochemical properties, structure, and in vitro digestibility of olive oil-infused pigmented popcorn prepared via microwave processing 2025
Anti-inflammatory and antioxidant activity of functional lipids extracted through sustainable technologies from Mexican Opuntia ficus-indica seeds 2025
Extrusion of decoction residues of Roselle (Hibiscus sabdariffa L.) with different starchy wall materials retaining the polyphenol content after in vitro digestion 2025
Sensory evaluation and in vitro prebiotic effect of (poly)phenols and dietary fiber-rich mango bagasse-enriched confections 2025
A bio-guided search of anti-steatotic compounds in Opuntia stricta var. dillenii by fast centrifugal partition chromatography 2025
Deciphering the importance of nanoencapsulation to improve the availability of bioactive molecules in food sources to the human body 2025
Green guaje (Leucaena leucocephala) and pigmented guaje (Leucaena esculenta) as sources of antioxidant and immunomodulatory peptides 2025
Bioactive properties of spearmint, orange peel, and baby sage oleoresins obtained by supercritical CO2 extraction and their integration into dark chocolate 2025
Comparative study of the oligosaccharide profile in goat, bovine, sheep, and human milk whey 2025
Evaluating sacha inchi (Plukenetia volubilis) oil stability and physicochemical properties: A comparison between conventional extraction and supercritical fluids 2025
Impact of chickpea biofortification on the bioaccessibility of micronutrients and their relationship to obesity-linked biological activities 2025
Popcorn quality parameters and nutritional properties of oily maize (Zea mays var. `Everta¿) hybrids subjected to different thermal treatments 2025
Chemical profiling and probiotic viability assessment in Gueuze-style beer: Fermentation dynamics, metabolite and sensory characterization, and in vitro digestion resistance 2025
Chemically tailored graphite oxide nanoparticles for improving material properties of canola protein-based films 2024
Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron 2024
Enhancement of oleanolic acid concentration through acid hydrolysis of saponin-rich extracts from Chenopodium berlandieri 2024
Metabolite transformation and ß-D-glucosidase activity during the high hydrostatic pressure assisted curing of vanilla beans (Vanilla planifolia) to improve phenolic compounds formation. 384. 2022
Immunomodulatory effect of metabolites from digested and fermented fractions from irradiated pineapple (Annanas comosus L.) snack-bars. 373. 2022
Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients. 372. 2022
Gastrointestinal metabolism of monomeric and polymeric polyphenols from mango (Mangifera indica L.) bagasse under simulated conditions. 365. 2021
Modification on the polyphenols and dietary fiber content of grape pomace by instant controlled pressure drop. 360. 2021
Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion. 343. 2021
In vitro gastrointestinal stability, bioaccessibility and potential biological activities of betalains and phenolic compounds in cactus berry fruits (Myrtillocactus geometrizans). 342. 2021
Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots. 307. 2020
Quantification of folate in food using deconjugase of plant origin combined with LC-MS/MS: A method comparison of a large and diverse sample set. 305. 2020
Isolation of wheat mutants with higher grain phenolics to enhance anti-oxidant potential. 303. 2020
Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties. 309:1-11. 2020
Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates. 285:290-295. 2019
High hydrostatic pressure treatments trigger de novo carotenoid biosynthesis in papaya fruit (Carica papaya cv. Maradol). 277:362-372. 2019
Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.). 268:66-76. 2018
Hydrothermal treatment of maize: Changes in physical, chemical, and functional properties. 263:225-231. 2018
Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications. 260:299-305. 2018
Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues. 237:612-622. 2017
Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts. 226:69-74. 2017
Changes in antioxidant and antiinflammatory activity of black bean (Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion. 203:417-424. 2016
Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats. 192:90-97. 2016
Quantification of total pigments in citrus essential oils by thermal wave resonant cavity photopyroelectric spectroscopy. 174:104-109. 2015