FOOD CHEMISTRY - Magazine - MOST Wiedzy


Food chemistry

SHERPA RoMEO status:

Green Help
author's version of the article before the review
author's version of the article after the review

Status table SHERPA RoMEO

Status table SHERPA RoMEO
RoMEO color Archiving policy
Green can archive pre-prints and post-prints or a version of the publisher
Blue can archive post-prints
Yellow can archive pre-prints
White can not archive any materials
Gray unknown

ISSN: 0308-8146

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MNiSW Points

MNiSW Points
List Year Points
A 2017 40
A 2016 40
A 2015 40
A 2014 40
A 2013 40
A 2011 45
A 2008 32


total: 34

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Catalog Magazines

  • Antioxidant properties of ferrous flavanol mixtures

    Interaction of metal, especially iron ions with flavanols is considered as an important feature of these compounds and is believed to contribute to their both antioxidant and prooxidant properties. The aim of this study was to examine how Fe2+ binding to form a 4:1 (flavanol:Fe2+) mixtures affects the antioxidant properties of flavanols. ABTS∗ scavenging, protection against fluorescence bleaching induced by AAPH and hypochlorite,...

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  • Electronic noses in classification and quality control of edible oils: A review

    The growing demand for wholesome and nutritious food leads to intensification of production, which in turn can have a detrimental effect on quality and well-being of consumers. For that reason, it is important to develop novel methods of food control which would be characterized by a short time of analysis, adequate sensitivity and relatively low cost. One such technique involves the use of multi-sensory devices called electronic...

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  • Influence of different cultivation systems on bioactivity of asparagus
    • Y. Ku
    • D. Kang
    • C. Lee
    • S. Lee
    • C. Ryu
    • D. Kim
    • M. Polovka
    • J. Namieśnik
    • S. Gorinstein

    - FOOD CHEMISTRY - 2018

    Evaluation of functional and bioactive compounds of Asparagus officinalis L. growing in conventional and organic greenhouse and conventional open –field farming was the aim of this research. Polyphenols in cladodes grown conventionally were higher than organic. Flavonoids and carotenoids were the highest in cladodes in open field. Organic spears were richer in total phenolics (+6.9% and +19.1%) and flavonoids (+4.7% and 16.8%)...

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