Food Chemistry

Article	Citations
Editorial Board	1599
Nontargeted analysis of volatiles in food contact paper: odorants, risk substances, and their potential origins	427
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	414
Corrigendum to “An ultra-sensitive dual-responsive aptasensor with combination of liquid crystal and intercalating dye molecules: A food toxin case study” [Food Chemistry 381 (1 July 2022) 132265–1322	331
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	298
Editorial Board	279
Valorising feather keratin: antioxidant activity, cytotoxicity and mutagenicity during processing and gastrointestinal digestion	269
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	237
Corrigendum to “Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME–GC–MS and UPLC–MS/MS studies” [Food Chem. 484 (2025) 14	236
Medium- and long-chain triacylglycerols as enteral nutrition enhancing the nutritional status of postoperative rats undergoing chemotherapy by increasing the bioavailability of functional fatty acids	224
Release of glycosidically-bound volatiles in orange juice under natural conditions	216
Dual-functionalized defective metal–organic frameworks for fast and sensitive biosensing of Salmonella	215
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels	211
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health	209
Proteomic insights into DEM-induced oxidative stress: Glycolytic and antioxidant synergy in beef colour stability	201
Beeswax-modified halloysite nanotube composite aerogels as intelligent packaging materials for colorimetric monitoring of shrimp freshness in high-humidity environments	200
Identification of syrup adulteration in wolfberry honey using CNN-CBAM-SVM combined with 1H NMR	200
Variations in oxidation profiles of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) by frozen storage and hydroxyl radicals: A proteomic insight	198
Development of a novel sugaring-out assisted extraction (SoAE) method for zinc determination in milk samples by flame atomic absorption spectrometry with discrete sample introduction	195
Insights into the key odorants in Chimonanthus praecox var. concolor Mak. Flower using the sensomics approach	195
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	194
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS	187
Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry	187
Dynamics of chemical profile and microbial community in 3 consecutive years reveal Rhodococcus and Apiotrichum are potential microbes contributing to quality formation of Guang Chenpi	184
Sulfonated cottonseed hydrolysates with adjustable amphiphilicity as environmental -Stress stable emulsifiers	182

Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band	182
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	176
Comprehensive gas chromatography with mass spectrometry analysis of sterols in red goji berries (Lycium sp.)	174
Novel green production of natural-like vanilla extract from curcuminoids	172
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	168
New and efficient magnetic nanocomposite extraction using multifunctional deep eutectic solvent based on ferrofluid and vortex assisted-liquid–liquid microextraction: Determining primary aromatic amin	168
Discovery of Doenjang aging marker and metabolites alteration during long-term aging period: Targeted and untargeted metabolomic study	166
Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint	164
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	163
Rapid and sensitive detection of foodborne pathogens via nanoparticle-assisted ICP-MS and electrochemical multimodal analysis	163
Recent advances in crustacean melanosis: Mechanism of melanosis, evaluation methods, and inhibition techniques	162
A novel preparation method for black rice wine (beer, Huangjiu and sweet wine) and its association with a core nutrient–metabolite network	161
Synthetic Pyrethroid residues in food: Chemical behavior, analytical advances, and safety perspectives	158
Development of certified reference materials for two acylated anthocyanins	158
Mesoporous Co3O4/SnO2 nanostructured composite as a selective and ultrafast adsorbent for simultaneous dispersive solid phase microextraction of cadmium, copper, and lead in spices, vegetables and wat	157
Impact of mixed β-conglycinin and hydrolysates of glycinin on the thermal transition and polymerization behavior of gluten	155
Protease-lipase co-mediated cheese microstructural changes enhanced proteolysis and lipolysis kinetics during in vitro dynamic digestion for the elderly	154
Targeting cow's milk allergy using hypoallergenic protein-polyphenol formulas: A proof of concept	154
Development of novel pyrazole-1,2,4-triazole derivatives as tyrosinase inhibitors: Design, preparation, mechanism of action and anti-browning application	153
Biotransformation-induced chemical modifications and nitrite production in beetroot and arugula extracts: Toward natural alternatives to synthetic preservatives in the meat industry	153
Improved yield of theaflavin-3,3ʹ-digallate from Bacillus megaterium tyrosinase via directed evolution	151
Multi-scale structure provides new insights into the physicochemical and digestive behaviors of kiwifruit (Actinidia spp.) starch obtained from defective hard fruits	150
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage	150
Post-heat treatment and pectin addition affect protein digestion and absorption release kinetics in pigs through microstructural and rheological modifications	150
Multivariate Optimization and Principal Component Analysis for Elemental Determination in Sheep Meat from Southern Brazil	146
Mycotoxins in plant-based beverages: a study on occurrence in the Brazilian market	145
Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef	144
Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology	144
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	143
Thermal sensing of syringic acid in food samples via molecularly imprinted polymers synthesized from bio-based deep eutectic solvents as monomers	141
Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses	139
Multivariate optimization of the infrared radiation-assisted digestion of bivalve mollusk samples from Brazil for arsenic and trace metals determination using ICP OES	139
Editorial Board	138
Editorial Board	137
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	136
A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening	136
Editorial Board	136
Corrigendum to “Characterization of γ-CD-MOF-stabilized thymol pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish” [Food Chemistry 476 (2025) 143273]	135
Novel nanoceria in situ-derived porphyrin heterostructure enhanced electrochemiluminescent and colorimetric dual-mode detection of tetracycline residue in foods	135
Corrigendum to “Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredi	133
(−)-5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities	132
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	132
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	132
Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil	130
Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS	129
Screening of key dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from casein hydrolysates based on peptidomics, chemometrics, recombination, and omission experiments	128
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	127
Traceability of chemicals from Tripterygium Wilfordii Hook. f. in raw honey and the potential synergistic effects of honey on acute toxicity induced by celastrol and triptolide	127
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	127
RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays	126

Microstructurally tunable pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture	125
Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein–iron complexes	125
Pulsed light inhibits aflatoxins production of Aspergillus flavus, degrades aflatoxin B1 and its potential mechanisms	125
Biomimetic GNPs-interwoven photonic molecularly imprinted polymer for the colored determination of trace 17β-estradiol	124
Differential modulation of aroma profiles in instant Oolong tea powder by two Aspergillus niger β-glucosidases	124
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection	123
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	123
Electrochemical determination of Roxarsone using preconcentration-based signal amplification on modified screen-printed electrode	123
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms	122
Oleacein: A comprehensive review of its extraction, purification, absorption, metabolism, and health effects	121
Metabolomic navigated Citrus waste repurposing to restore amino acids disorder in neural lesion	121
Universal biosensing platform based on polyMn-MOF nanosheets for efficient analysis of foodborne pathogens from diverse foodstuffs	120
A novel methodology and strategy to detect low molecular aldehydes in beer based on charged microdroplet driving online derivatization and high resolution mass spectrometry	120
Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestion	119
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour	119
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	118
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate	118
Multi-effect coupling enhanced PtPdRhFeCu HEA/N-Cu-ZnSe@C biosensing device for pesticide residue detection in fruits and vegetables with ultra-low detection limit	118
A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder	118
The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review	118
Unveiling multifunctional bioactive phytochemicals and antioxidants in tangerine pomace for value-added applications	117
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability	117
Identification of key genes and enzymes contributing to nutrition conversion of Torreya grandis nuts during post-ripening process	117
Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis	117
Disposable and ready-to-use deep eutectic solvent-immersed melt-blown polypropylene fabric for analyzing triazole pesticide residues in large-volume tea beverages and environmental waters	116
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch	116
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches	116
Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ	116
Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend	115
Enhancement of oil-resistance and antibacterial property of cellulose paper by coated with natural compound for eco-friendly cake packaging	115
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	115
A novel block copolymer containing gadolinium oxide nanoparticles in ultrasound assisted-dispersive solid phase microextraction of total arsenic in human foodstuffs: A multivariate optimization method	115
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota	115
Smartphone-based digital image colorimetry for rapid benzoyl peroxide detection in wheat flour	115
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	114
Insights into food allergy mechanisms and the anti-allergic potential of natural polyphenols in regulating FcεRI-mediated mast cell degranulation	113
Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans	113
In vivo microcapillary sampling coupled with matrix-assisted laser desorption/ionization fourier transform ion cyclotron resonance mass spectrometry for real-time monitoring of paraquat and diquat in	113
Environmental stressors in seafood supply chains: From molecular mechanisms to advanced preservation strategies	112
Characterization of 37 enological tannins using a multiple technique approach: Linear sweep voltammetry as a rapid method both for classification and determination of antioxidant properties	112
Lactiplantibacillus plantarum-mediated bioconversion of blue honeysuckle juice amplifies phenolics to inhibit xanthine oxidase and reshapes volatile metabolome	111
Structured design colon-targeted nanoparticles with different distribution ratios of lecithin inside and outside starch helical cavity for enhancing GLP-1 secretion	111
Ultra-sensitive determination of Ochratoxin A in coffee and tea samples using a novel semi-automated in-syringe based coagulant-assisted fast mycotoxin extraction (FaMEx) technique coupled with UHPLC-	110
Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts	110
Development of high-throughput UPLC-MS/MS using multiple reaction monitoring for quantitation of complex human milk oligosaccharides and application to large population survey of secretor status and L	110
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion	109
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	109
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	109
Untargeted metabolomics and comparative flavonoid analysis reveal the nutritional aspects of pak choi	108
Unveiling flavor formation and variation in fermented vinasse grass carp based on the dynamic correlation of microbiota with metabolites by multi-omics and bioinformatics approaches	108
DHA loaded nanoliposomes stabilized by β-sitosterol: Preparation, characterization and release in vitro and vivo	108
Vancomycin-bacterial imprinted polymer hybrid for viable Staphylococcus aureus highly efficient capture, photothermal inactivation, and sensitive detection	108
Identification and quantitation of multiplex camellia oil adulteration based on 11 characteristic lipids using UPLC-Q-Orbitrap-MS	108
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	107
Study on the chemical behaviour of Bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility	107
Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries	106
Magnetic-fluorescent immunosensing platform applying AuNPs heterogeneous MIL-53(Al) composite for efficient detection of zearalenone	106
Plant fibres. A solution to reduce pesticides, OTA and histamine in red and white wines	106
Physicochemical, digestive and rheological properties of protein from tuna by subcritical dimethyl ether: Focus on process-related indexes	106
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	105
Glucose-metabolism-triggered colorimetric sensor array for point-of-care differentiation and antibiotic susceptibility testing of bacteria	105
The use of analytical techniques coupled with chemometrics for tracing the geographical origin of oils: A systematic review (2013–2020)	105
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis	105
Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study	104
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	104
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	104
Improving summer black tea quality via vibratory withering and piling fermentation: Insights from metabolomics and sensory analysis	104
Effective adsorption and in-situ SERS detection of multi-target pesticides on fruits and vegetables using bead-string like Ag NWs@ZIF-8 core-shell nanochains	104
Analysis of coloration characteristics of Tunisian soft-seed pomegranate arils based on transcriptome and metabolome	104
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods	104
The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation	103
Techno-functional aspects of kombucha analogs formulated from mulberry coproducts	102
Natural α-glucosidase inhibitors from Aquilaria sinensis leaf-tea: Targeted bio-affinity screening, identification, and inhibition mechanism	102
Boric acid group-functional ruthenium complex as a novel fluorescence probe for robust detection of propyl gallate and tert-butyl hydroquinone by tuning the pH	102
Effect of drying techniques, conditions and feed types on the quality of dried curry leaf powder	102
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	101
A rapid and closed-tube method based on the dual-color fluorescence loop-mediated isothermal amplification for visual detection of Atlantic salmon (Salmo salar)	101
A highly sensitive photothermal immunochromatographic sensor for detection of aflatoxin B1 based on Cu2-xSe-Au nanoparticles	101
Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western Australia	101
Comparison of physicochemical properties of water- and alkaline-extracted polysaccharides from Schizophyllum commune and their anti-obesogenic effects in vivo	100

Volatiles from cocoa bean to nibs, liquor, and chocolate: An integrated chemometric analysis of fermentation treatments with pulp reduction, malt residues, and banana peel	100
Development of quinoa protein-saccharide conjugates stabilized high internal phase Pickering emulsions for 3D printing and β-carotene delivery	99
Overexpression of ZlMYB1 and ZlMYB2 increases flavonoid contents and antioxidant capacity and enhances the inhibition of α-glucosidase and tyrosinase activity in rice seeds	99
Food processing strategies using glass transition and bio-food encapsulation for enhanced microbial management and food safety	99
Recovery and encapsulation of Dunaliella salina β-carotene through a novel sustainable approach: Sequential application of an ionic liquid as naturally-derived solvent and emulsifier	98
Preparation and evaluation of licochalcone A - integrated casein-pectin nanodelivery system: Insights into its gastrointestinal digestibility and bioavailability	98
Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch	98
Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan	98
The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal	98
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	97
A novel anti-inflammatory polysaccharide from blackened jujube: Structural features and protective effect on dextran sulfate sodium-induced colitic mice	97
Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips	97
Synergetic effects of water-soluble polysaccharides for intensifying performances of oleogels fabricated by oil-absorbing cryogels	97
Gastric clot formation and digestion of milk proteins in static in vitro infant gastric digestion models representing different ages	97
Emerging biosensors to detect aflatoxin M1 in milk and dairy products	97
Bioaccessibility of chlorogenic acid and curcumin co-encapsulated in double emulsions with the inner interface stabilized by functionalized silica nanoparticles	96
Detection of adulteration in cupuaçu pulp using spectroscopy in the infrared in conjunction with multivariate techniques	96
Optimizing geographical traceability models of Chinese Lycium barbarum: Investigating effects of region, cultivar, and harvest year on nutrients, bioactives, elements and stable isotope composition	96
Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice	96
Direct infusion–multiple reaction monitoring cubed (DI–MRM3) enables widely targeted bi-omics of Colla Corii Asini (Chinese name: Ejiao)	96
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch	96
The role of wheat flour minor components in predicting water absorption	95
Quality changes of HHP orange juice during storage: Metabolomic data integration analyses	95
Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage	95
Improving the sensitivity of lateral flow immunoassay for Salmonella typhimurium detection via flow-rate regulation	95
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	95
The preparation of food-derived peptides for calcium delivery: formation routes, binding mechanisms and strategies to enhance biofunctionality	94
Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot	94
Incorporation of polysaccharides (κ-carrageenan and flaxseed gum) to improve the stability of rice bran oil body emulsion and oil body oleogel: microstructure, physicochemical stability and digestive	94
Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)	94
Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism	94
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	94
Dynamic release and perception of key odorants in grilled eel during chewing	94
Advances and innovations in surface-enhanced Raman scattering detection of microcystins: towards sensitive, rapid, and high-throughput analysis	94
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels	94
The synergistic effect of double catalysis of TGase-mediated limited deamidation and cross-linking of zein to form multifunctional zein-based film for food preservation	93
Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time	93
Development and comparison of electrochemical peptide biosensor based on AuNPs@f-CNFs or AuNPs/rGO-COOH-Atp for detection of zearalenone in cereals	93
Impact of exogenous cinnamic acid on some quality indices, phenolic compounds, main phenolic biosynthesis enzymes and senescence rate of strawberry fruit	93
Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria	93
Low-voltage electrostatic field prolongs Ziziphus jujuba mill.cv. Lingwuchangzao fresh keeping via mitochondrial electron transfer regulation and NAD(P)H redox balance remodeling	93
Edible plant oils with high n-3/n-6 polyunsaturated fatty acids ratio prolong the lifespan of Drosophila by modulating lipid metabolism	93
Synthesis of oligosaccharides with prebiotic potential by crude enzyme preparation from Bifidobacterium	93
Highly stable high internal phase emulsion fabricated via the complexation of egg yolk granules and salted egg whites	93
Comprehensive analysis of the flavor and color characteristics of light-fermented sour tea mediated by Aspergillus niger RAF106	93
Unveiling the flavor secrets of Zhejiang rosy vinegar: A comprehensive analysis of volatile compounds and functional properties across regions	92
Non-destructive quantification of lutein and beta-carotene in spinach by Raman spectroscopy under optimized conditions for linear discriminant analysis	92
Aptamer-driven upconversion fluorescence detection of dual pesticide residues in tea	92
Effects of different intake levels of brown rice and whole wheat on the mental state of mice	92
Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process	92
Metabolism and release of characteristic components and their enzymatic mechanisms in Pericarpium Citri Reticulatae co-fermentation	92
Recent developments in nanoemulsions against spoilage in cold-stored fish: A review	92
Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing	92
Supercritical carbon dioxide coextraction of Citrullus lanatus seeds & Citrus aurantium peels: bioactivity profiling and incorporation in oleofoams thereof	92
Mitigation of acrylamide in bread: Insights into formulation and technological approaches	92
A comprehensive exploration of tartrazine detection in food products: Leveraging fluorescence nanomaterials and electrochemical sensors: Recent progress and future trends	92
Recent perspectives on the biosynthesis of galacto-oligosaccharides: A systematic review and meta-analysis	92
Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside	92
Development of an electrochemical sensor utilizing MWCNs-poly(2-aminothiophenol) @AgNPs nanocomposite for the simultaneous determination of Pb2+ and Cd2+ in food samples	91
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	91
Structure-function modulation of protein-rich pumpkin seed flour via microfluidization processing for plant-based applications	91
Concentration-dependent photoluminescence biomass-derived carbon dots as fluorescent sensors for economical, green, rapid and sensitive detection of gatifloxacin in foods	91
Ln-MOF based magnetic composite nanosensor for sensitive dual-mode fluorescence/colorimetric detection of fluoroquinolones	91
Integrating widely targeted metabolomics and network pharmacology to provide insights into the mechanism of nutrition changes in walnut kernel under different drying methods	91
Exogenous phytosulfokine α alleviates chilling injury of loquat fruit via regulating sugar, proline, polyamine and γ-aminobutyric acid metabolisms	91
Development and characterization of caffeine-loaded nanoliposomes decorated by cationic amylose and cationic amylose- menthol inclusion complex coatings; a novel oral co-delivery system	91
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions	91
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses	91
Sonication and sodium alginate synergistically modify whey protein emulsion gels for enhanced delivery of astaxanthin bioaccessibility	90
Advances in preparation and engineering of plant-derived extracellular vesicles for nutrition intervention	90
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein	90
Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment	89
Immunomodulatory effects of inulin-type fructans from Arctium lappa L. by targeting gut microbiota and their metabolites	89
The effect of thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk	89
Immunochromatographic strip for rapid and sensitive detection of bupirimate residues in peach, orange, and carrot	89
Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics	89
Engineering plant-based chicken substitutes: Application of fava bean (Vicia Faba) and wheat gluten blend (Triticum Aestivum) via novel layering technique	89
Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties	88
Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles	88
Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken	88
Understanding the bioaccessibility, α-amylase and α-glucosidase enzyme inhibition kinetics of Allmania nodiflora (L.) R.Br. ex Wight polyphenols during in vitro simulated digestion	88
Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition	87
Highly ammonia-responsive starch/PVA film with gas absorption system as the ‘bridge’ for visually spoilage monitoring of animal-derived food	87
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar	87
Characterization of honeys produced by sympatric species of Afrotropical stingless bees (Hymenoptera, Meliponini)	87
Impact of an innovative two-step temperature-controlled accelerated germination process on phytochemical enhancement, digestibility, and morphological changes in colored rice	87
A fluorescent dual-emitting platform for fluorescent “turn-on” ratiometric detection of ascorbic acid in beverages utilizing luminol-embedded iron-based metal–organic frameworks	87
Structural, physicochemical and functional properties of quinoa, buckwheat and amaranth protein isolates: A comparative study	87
Structure characterization and antioxidant activity of abalone visceral peptides-selenium in vitro	87
Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken	87
Improvement of egg yolk powder properties through ultrasound coupled sodium sulfite pretreatment assisted enzymatic hydrolysis and underlying mechanism	87
Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)	87
Integration of pre-trained GRU and molecular docking for virtual screening of quinoa seed derived ACE inhibitory peptides: An innovative prediction strategy	87
Exploration, sequence optimization and mechanism analysis of novel xanthine oxidase inhibitory peptide from Ostrea rivularis Gould	87
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach	86