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Food Science

This section publishes articles in all areas of food science including chemistry, biochemistry and bioactivity of foods, enzyme properties and applications, food analysis, processing and storage, flavors and aromas, nutritional chemistry, food safety and toxicology.

Section Editors: Livia Simon Sarkadi

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  1. Content type: Research Article

    Acacia hydaspica belongs to family leguminosae possess antioxidant, anti-inflammatory and anticancer activities. During our search for antioxidant compounds from A. hydaspica, we carried out bioassay guided fract...

    Authors: Tayyaba Afsar, Suhail Razak, Maria Shabbir and Muhammad Rashid Khan

    Citation: Chemistry Central Journal 2018 12:5

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  2. Content type: Research article

    Blue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidan...

    Authors: Mónica Y. Herrera-Sotero, Carlos D. Cruz-Hernández, Carolina Trujillo-Carretero, Mauricio Rodríguez-Dorantes, Hugo S. García-Galindo, José L. Chávez-Servia, Rosa M. Oliart-Ros and Rosa I. Guzmán-Gerónimo

    Citation: Chemistry Central Journal 2017 11:110

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  3. Content type: Research article

    In order to improve the gelling properties of agarose, we modified it by methylation. The agarose was prepared from Gracilaria asiatica, G. bailinae, and G. lemaneiformis with alkaline, treated with diatomaceous ...

    Authors: Yangyang Gu, Kit-Leong Cheong and Hong Du

    Citation: Chemistry Central Journal 2017 11:104

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  4. Content type: Research article

    Bioactive activities of adzuki bean have been widely reported, however, the phytochemical information of adzuki bean is incomplete. The aim of this study was to characterize and quantify flavonoids and saponin...

    Authors: Rui Liu, Zongwei Cai and Baojun Xu

    Citation: Chemistry Central Journal 2017 11:93

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  5. Content type: Research article

    Pickled soybeans or vinegar beans have long been used as a folk remedy and also a supplemental nutritional source in Korea. In general the pickling process in vinegar improves the digestibility of soybeans as ...

    Authors: Ill-Min Chung, Jin-Young Oh and Seung-Hyun Kim

    Citation: Chemistry Central Journal 2017 11:64

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  6. Content type: Research article

    The black turtle bean (BTB) is most widely consumed legume all over the world having anticancer activity. The aim of the study was to analyse the apoptotic effects of BTB extracts on human breast cancer cell l...

    Authors: Suresh Kumar, Vinay Kumar Sharma, Savita Yadav and Sharmistha Dey

    Citation: Chemistry Central Journal 2017 11:56

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  7. Content type: Research article

    Rice vinegar (RV) and white vinegar (WV) as daily flavoring, have also used as accessory in traditional Chinese medicine processing. As we know, the promoting blood circulation efficiency could be enhanced whe...

    Authors: Zhangchi Ning, Zhenli Liu, Zhiqian Song, Chun Wang, Yuanyan Liu, Jiahe Gan, Xinling Ma and Aiping Lu

    Citation: Chemistry Central Journal 2017 11:38

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  8. Content type: Research article

    Porphyra tenera (Kjellman, 1897) is the most common eatable red seaweed in Asia. In the present study, P. tenera volatile oil (PTVO) was extracted from dried P. tenera sheets that were...

    Authors: Jayanta Kumar Patra, Se-Weon Lee, Yong-Suk Kwon, Jae Gyu Park and Kwang-Hyun Baek

    Citation: Chemistry Central Journal 2017 11:34

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  9. Content type: Short report

    Olive biophenols are emerging as a valued class of natural products finding practical application in the food, pharmaceutical, beverage, cosmetic and nutraceutical industries due to their powerful biological a...

    Authors: Riccardo Delisi, Filippo Saiano, Mario Pagliaro and Rosaria Ciriminna

    Citation: Chemistry Central Journal 2016 10:63

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  10. Content type: Research article

    Synthetic antioxidants and antimicrobials are losing ground to their natural counterparts and therefore, the food industry has motivated to seek other natural alternatives. Apple pomace, a by-product in the pr...

    Authors: Tingjing Zhang, Xinyuan Wei, Zhuang Miao, Hamada Hassan, Yunbo Song and Mingtao Fan

    Citation: Chemistry Central Journal 2016 10:47

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  11. Content type: Methodology

    Walnut (Juglans regia L.), that belongs to the Juglandaceae family, is one of the nuts commonly found in Chinese diets. Researchers had obtained peptides from walnut protein hydrolysates, and these peptides exhib...

    Authors: Ming-Chuan Liu, Sheng-Jie Yang, Da Hong, Jin-Ping Yang, Min Liu, Yun Lin, Chia-Hui Huang and Chao-Jih Wang

    Citation: Chemistry Central Journal 2016 10:39

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  12. Content type: Research Article

    The increasing use of nanoparticles and nanocomposite in pharmaceutical and processed food industry have increased the demand for nontoxic and inert metallic nanostructures. Chemical and physical method of syn...

    Authors: Alok Pani, Joong Hee Lee and Soon-II Yun

    Citation: Chemistry Central Journal 2016 10:15

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  13. Content type: Research article

    Modern instrumental analysis technology can provide various chemical data and information on tea samples. Unfortunately, it remains difficult to extract the useful information. We describe the use of chemical ...

    Authors: Yuanshuang Wu, Shidong Lv, Chen Wang, Xuemei Gao, Jiangbing Li and Qingxiong Meng

    Citation: Chemistry Central Journal 2016 10:11

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  14. Content type: Review

    Citrus fruits, which are cultivated worldwide, have been recognized as some of the most high-consumption fruits in terms of energy, nutrients and health supplements. What is more, a numbe...

    Authors: Xinmiao Lv, Siyu Zhao, Zhangchi Ning, Honglian Zeng, Yisong Shu, Ou Tao, Cheng Xiao, Cheng Lu and Yuanyan Liu

    Citation: Chemistry Central Journal 2015 9:68

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  15. Content type: Research Article

    The root of Panax quinquefolium L., famous as American ginseng all over the world, is one of the most widely-used medicinal or edible materials. Ginsenosides are recognized as the main bioactive chemical componen...

    Authors: Yujie Chen, Liang Xu, Yuancen Zhao, Zhongzhen Zhao, Hubiao Chen, Tao Yi, Minjian Qin and Zhitao Liang

    Citation: Chemistry Central Journal 2015 9:66

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