Log in

Relevant bibliographies by topics / Food Chemistry / Journal articles

To see the other types of publications on this topic, follow the link: Food Chemistry.

Journal articles on the topic 'Food Chemistry'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Food Chemistry.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Ramachandra Kolgi, Rajeev. "A Staple Food-Chemistry and Nutrition." International Journal of Science and Research (IJSR) 11, no. 10 (2022): 1226–29. http://dx.doi.org/10.21275/sr221026193951.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Dziedzic, S. Z. "Food chemistry." Food Chemistry 21, no. 3 (1986): 235–36. http://dx.doi.org/10.1016/0308-8146(86)90021-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Thorne, Stuart. "Food Chemistry." Journal of Food Engineering 8, no. 3 (1988): 217–18. http://dx.doi.org/10.1016/0260-8774(88)90055-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

REISCH, MARC S. "FOOD CHEMISTRY, RELIGIOUSLY." Chemical & Engineering News 81, no. 16 (2003): 18. http://dx.doi.org/10.1021/cen-v081n016.p018.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Armstrong, David J. "Food Chemistry and U.S. Food Regulations." Journal of Agricultural and Food Chemistry 57, no. 18 (2009): 8180–86. http://dx.doi.org/10.1021/jf900014h.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Tenginakai, Mr Hemant Kumar, and Dr Aamarpali Roy. "FOOD PRESERVATION AND CHEMISTRY: FASCINATING FACTS." IDC International Journal 10, no. 4 (2023): 81–84. https://doi.org/10.47211/idcij.2023.v10i04.017.

Full text

Abstract:

Food preservation techniques have evolved over time, with chemistry playing a crucial role in enhancing food shelf life and safety. Understanding the chemical processes involved in food preservation methods such as canning, pickling, dehydration, and fermentation is essential for maintaining food quality. Chemistry helps in inhibiting microbial growth, enzymatic reactions, and oxidation, thus preserving the nutritional value and flavor of foods. This abstract delves into the intersection of food preservation and chemistry, highlighting the significance of chemical principles in ensuring food l

APA, Harvard, Vancouver, ISO, and other styles

7

Taylor, Stephen L. "Food Chemistry and Toxicology." Journal of Food Science 66, no. 3 (2001): 385. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16114.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Kennedy, John F., and Qian Huang. "Food Chemistry (2nd Edition)." Carbohydrate Polymers 53, no. 3 (2003): 346. http://dx.doi.org/10.1016/s0144-8617(02)00202-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Schmitz, Oliver J. "Special Topic: Food Chemistry." Journal of Analysis and Testing 2, no. 2 (2018): 107–8. http://dx.doi.org/10.1007/s41664-018-0060-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Gribble, Gordon W. "Food chemistry and chemophobia." Food Security 5, no. 2 (2013): 177–87. http://dx.doi.org/10.1007/s12571-013-0251-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Murcovic, Michael. "FECS/Food Chemistry Division." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 203, no. 6 (1996): F3—F4. http://dx.doi.org/10.1007/bf01193151.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Naviglio, Daniele, and Monica Gallo. "Application of Analytical Chemistry to Foods and Food Technology." Foods 9, no. 9 (2020): 1296. http://dx.doi.org/10.3390/foods9091296.

Full text

Abstract:

Foods are a mixture of substances capable of supplying the human body with nutrients, which, once metabolized, are used mainly for the production of energy, heat, replenishment, and growth material for organs and tissues, ensuring the normal performance of vital functions necessary for growth of the human body. Therefore, the study of the chemical composition of foods and the properties of their constituents helps to define their nutritional and commodity values. Furthermore, it allows for evaluation of the chemical modifications that the constituents of the food undergo following the treatmen

APA, Harvard, Vancouver, ISO, and other styles

13

Coelho, Nivia M. M., César R. T. Tarley, Claudia Ruiz-Capillas, Luciana M. Coelho, and Miguel de la Guardia. "Food Chemistry: Food Quality and New Analytical Approaches." Journal of Chemistry 2016 (2016): 1–2. http://dx.doi.org/10.1155/2016/7296348.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Kurnia, Nova, Liliasari Liliasari, Dede Robiatul Adawiyah, and Florentina Maria Titin Supriyanti. "Development of Functional Food Project Learning Tools for Food Chemistry Course." JTK (Jurnal Tadris Kimiya) 6, no. 1 (2021): 26–35. http://dx.doi.org/10.15575/jtk.v6i1.10030.

Full text

Abstract:

This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs analysis, development, and validation. The needs analysis shows an increase in non-communicable diseases in Indonesia and the world. Functional food has not been taught in food chemistry courses and the abundance of local food in Lombok Island with its various functional potency. The development sta

APA, Harvard, Vancouver, ISO, and other styles

15

Santini, Antonello, and Nicola Cicero. "Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers." Foods 9, no. 4 (2020): 482. http://dx.doi.org/10.3390/foods9040482.

Full text

Abstract:

The Special Issue entitled: “Development of Food Chemistry, Natural Products, and Nutrition Research” is focused on the recent development of food chemistry research, including natural products’ sources and nutrition research, with the objectives of triggering interest towards new perspectives related to foods and opening a novel horizon for research in the food area. The published papers collected in this Special Issue are studies that refer to different aspects of food, ranging from food chemistry and analytical aspects, to composition, natural products, and nutrition, all examined from diff

APA, Harvard, Vancouver, ISO, and other styles

16

Gibson, Tim. "Royal society of chemistry, food chemistry group symposium." Biosensors and Bioelectronics 9, no. 6 (1994): ix—xi. http://dx.doi.org/10.1016/0956-5663(94)90019-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Schreier, Peter. "Food Chemistry links Chemistry with Biology and Medicine." Molecular Nutrition & Food Research 50, no. 4-5 (2006): 339. http://dx.doi.org/10.1002/mnfr.200690013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Filice, Marco, Caio Aragon, Cesar Mateo, and Jose Palomo. "Enzymatic Transformations in Food Chemistry." Current Organic Chemistry 21, no. 2 (2016): 139–48. http://dx.doi.org/10.2174/1385272820666161007130227.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Khan, Jeffrey, and Evgeny Vulfson. "Combinatorial Chemistry in Food Research." Combinatorial Chemistry & High Throughput Screening 6, no. 6 (2003): 569–74. http://dx.doi.org/10.2174/138620703106298734.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Azab, Abdullatif. "MALVA: FOOD, MEDICINE AND CHEMISTRY." European Chemical Bulletin 6, no. 7 (2017): 295. http://dx.doi.org/10.17628/ecb.2017.6.295-320.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Thakur, B. R., and R. K. Singh. "Food irradiation‐chemistry and applications∗." Food Reviews International 10, no. 4 (1994): 437–73. http://dx.doi.org/10.1080/87559129409541012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Birch, Gordon. "Carbohydrate chemistry for food scientists." Food Chemistry 60, no. 4 (1997): 690. http://dx.doi.org/10.1016/s0308-8146(97)82714-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Kennedy, John F., and Ian R. Cosnett. "Food flavours biology and chemistry." Carbohydrate Polymers 46, no. 3 (2001): 296. http://dx.doi.org/10.1016/s0144-8617(01)00236-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Garaita, Mercedes, and John F. Kennedy. "Carbohydrate chemistry for food scientists." Carbohydrate Polymers 34, no. 4 (1997): 413–14. http://dx.doi.org/10.1016/s0144-8617(97)87320-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Fenwick, G. Roger. "FECS/Division of food chemistry." European Food Research and Technology 214, no. 3 (2002): 181. http://dx.doi.org/10.1007/s00217-002-0497-y.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Ostapczuk, P., M. Froning, R. Gromes, W. Johannssen, and H. Rehbein. "Analytical methods in food chemistry." Fresenius' Journal of Analytical Chemistry 337, no. 1 (1990): 104–6. http://dx.doi.org/10.1007/bf00325729.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Steinhart, H., M. Wigotzki, and K. Zunker. "Introducing allergists to food chemistry." Allergy 56, s67 (2001): 9–11. http://dx.doi.org/10.1034/j.1398-9995.2001.00902.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Nardini, Mirella. "Feature Papers in Food Chemistry." Molecules 27, no. 24 (2022): 8638. http://dx.doi.org/10.3390/molecules27248638.

Full text

Abstract:

The Special Issue, entitled “Feature Papers in Food Chemistry”, is a collection of important high-quality papers (original research articles or comprehensive review papers) published in open access format [...]

APA, Harvard, Vancouver, ISO, and other styles

29

"Food Chemistry." Food Chemistry 73, no. 4 (2001): I—V. http://dx.doi.org/10.1016/s0308-8146(01)00187-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

"Food Chemistry." Food Chemistry 84, no. 2 (2004): IFC. http://dx.doi.org/10.1016/s0308-8146(03)00497-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

"Introductory food chemistry." Choice Reviews Online 51, no. 11 (2014): 51–6187. http://dx.doi.org/10.5860/choice.51-6187.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Chen, Fang, Zhen‐Yu Chen, and Xiaoyan Zhao. "Food Chemistry International." Food Chemistry International, April 20, 2025. https://doi.org/10.1002/fci2.1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Baianu, I. C. "Food Physical Chemistry and Biophysical Chemistry." Nature Precedings, November 7, 2011. http://dx.doi.org/10.1038/npre.2011.6573.1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

"Euro food chemistry: Progress in food fermentation." International Journal of Food Microbiology 19, no. 4 (1993): 295. http://dx.doi.org/10.1016/0168-1605(93)90026-d.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

"Euro food chemistry: Progress in food fermentation." International Journal of Food Microbiology 19, no. 3 (1993): 239. http://dx.doi.org/10.1016/0168-1605(93)90088-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Yalcin, Buket. "Food Chemistry and Nanoscience." Journal of Nanomaterials & Molecular Nanotechnology 02, no. 04 (2013). http://dx.doi.org/10.4172/2324-8777.1000119.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Rychlik, Michael. "Challenges in Food Chemistry." Frontiers in Nutrition 2 (April 27, 2015). http://dx.doi.org/10.3389/fnut.2015.00011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

"The chemistry of food." Choice Reviews Online 52, no. 05 (2014): 52–2554. http://dx.doi.org/10.5860/choice.187325.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

"Food Chemistry and Toxicology." Journal of Food Science 65, no. 3 (2000): 383. http://dx.doi.org/10.1111/j.1365-2621.2000.tb16011.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

"Introduction to food chemistry." Choice Reviews Online 43, no. 05 (2006): 43–2809. http://dx.doi.org/10.5860/choice.43-2809.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

"Chemistry of Food Colouring." International Journal of Mechanical Engineering 6, no. 0001 (2021). http://dx.doi.org/10.56452/2021sp-8-056.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

"Food Chemistry – Publisher’s Note." Food Chemistry 141, no. 2 (2013): 1571. http://dx.doi.org/10.1016/j.foodchem.2013.04.041.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Baianu, I. C., and I. C. Baianu. "Food Physical Chemistry and Biophysical Chemistry (v2)." Nature Precedings, November 7, 2011. http://dx.doi.org/10.1038/npre.2011.6573.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Baianu, I. C. "Food Physical Chemistry and Biophysical Chemistry (v2)." Nature Precedings, November 7, 2011. http://dx.doi.org/10.1038/npre.2011.6573.2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Grosshagauer, Silke, Philip Pirkwieser, Klaus Kraemer, and Veronika Somoza. "The Future of Moringa Foods: A Food Chemistry Perspective." Frontiers in Nutrition 8 (November 2, 2021). http://dx.doi.org/10.3389/fnut.2021.751076.

Full text

Abstract:

The tree Moringa oleifera Lam. provides its leaves, pods, flowers and seeds for human nutrition. The chemical profile of all these Moringa products varies substantially, not only among the different parts of the plants used. Cultivating, processing as well as storage conditions chiefly determine the contents of nutrients and anti-nutritive constituents. Anti-nutrients, e.g., phytic acid or tannins, are present in notable amounts and may affect micronutrient bioavailability. Although Moringa oleifera products have been promoted for several health benefits and are discussed as an alternative tre

APA, Harvard, Vancouver, ISO, and other styles

46

L, Rammal. "Advancement in Food Technologies-Food Chemistry Congress 2020!" Vitamins & Minerals 9, no. 2 (2020). http://dx.doi.org/10.37421/vte.2020.9.e155.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

"Analytical Chemistry in Food Science." CHIMIA 51, no. 10 (1997): 680. http://dx.doi.org/10.2533/chimia.1997.680.

Full text

Abstract:

Analytical chemistry presents a traditional and important tool in food science. Its development grew out of governmental food control to verify food composition and wholesomeness. In modern food chemistry, analytical methods are applied to study food constituents, additives and contaminants and their interactions and reactions during processing and storage. Research activities of the Food Chemistry group at ETH comprise investigations on carbohydrates and on chiral flavour compounds. Experimental work in food technology relies on simple analytical methods that are suitable for large series of

APA, Harvard, Vancouver, ISO, and other styles

48

"Carbohydrate chemistry for food scientists." Choice Reviews Online 45, no. 11 (2008): 45–6173. http://dx.doi.org/10.5860/choice.45-6173.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

"Carbohydrate Chemistry for Food Scientists." Journal of Texture Studies 39, no. 4 (2008): 430–32. http://dx.doi.org/10.1111/j.1745-4603.2008.00151_3.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Singh, Narpinder. "Carbohydrate Chemistry for Food Scientists." International Journal of Food Science & Technology, February 2009. http://dx.doi.org/10.1111/j.1365-2621.2008.01843.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!