Food Chemistry

Article	Citations
Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity	762
Essential oils: A promising eco-friendly food preservative	388
Essential oils as additives in active food packaging	352
Polyphenols and their applications: An approach in food chemistry and innovation potential	303
Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action	244
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds	227
Chitosan based ZnO nanoparticles loaded gallic-acid films for active food packaging	221
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties	217
Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review	216
Immunomodulatory activities of polysaccharides from Ganoderma on immune effector cells	206
Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam	190
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS	187
Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications	187
Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products	167
Green one-step synthesis of carbon quantum dots from orange peel for fluorescent detection of Escherichia coli in milk	157
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing	155
Recent advances in intelligent food packaging materials: Principles, preparation and applications	154
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimens	152
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria	152
Treasure from garden: Bioactive compounds of buckwheat	151
Effective strategies of sustained release and retention enhancement of essential oils in active food packaging films/coatings	150
The present situation of pesticide residues in China and their removal and transformation during food processing	146
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality	142
Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying – A review	141
Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets	141

Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation	141
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capaci	141
An in-silico evaluation of different bioactive molecules of tea for their inhibition potency against non structural protein-15 of SARS-CoV-2	138
Ethylene scavengers for the preservation of fruits and vegetables: A review	137
Carbon cloth-supported nanorod-like conductive Ni/Co bimetal MOF: A stable and high-performance enzyme-free electrochemical sensor for determination of glucose in serum and beverage	137
Curcumin and its uses in active and smart food packaging applications - a comprehensive review	134
Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes	133
Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing	133
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties	132
Epigallocatechin 3-gallate: From green tea to cancer therapeutics	132
Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems	132
Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork	131
Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology	131
Tomato and lycopene and multiple health outcomes: Umbrella review	130
Pectin/pullulan blend films for food packaging: Effect of blending ratio	128
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS	128
Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review	127
Drying methods affect physicochemical and functional properties of quinoa protein isolate	127
MXene@Ag-based ratiometric electrochemical sensing strategy for effective detection of carbendazim in vegetable samples	127
Changes in volatile flavor of yak meat during oxidation based on multi-omics	124
A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors	123
Exogenous glutathione alleviates chilling injury in postharvest bell pepper by modulating the ascorbate-glutathione (AsA-GSH) cycle	122
Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsio	122
The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch	121
A review of chemical constituents and health-promoting effects of citrus peels	119
A critical review on the health benefits of fish consumption and its bioactive constituents	119
Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea	119
Ti3C2Tx MXenes loaded with Au nanoparticle dimers as a surface-enhanced Raman scattering aptasensor for AFB1 detection	118
Sonication-synergistic natural deep eutectic solvent as a green and efficient approach for extraction of phenolic compounds from peels of Carya cathayensis Sarg	118
Application of essential oils in packaging films for the preservation of fruits and vegetables: A review	118
Melatonin treatment reduces ethylene production and maintains fruit quality in apple during postharvest storage	117
Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions	117
RPA-Cas12a-FS: A frontline nucleic acid rapid detection system for food safety based on CRISPR-Cas12a combined with recombinase polymerase amplification	117
Chicory (Cichorium intybus L.) as a food ingredient – Nutritional composition, bioactivity, safety, and health claims: A review	116
Optimizing interfacial adhesion in PBAT/PLA nanocomposite for biodegradable packaging films	116
A portable test strip based on fluorescent europium-based metal–organic framework for rapid and visual detection of tetracycline in food samples	115
Advancements in applications of nanotechnology in global food industry	114
Optimization and modeling of microwave-assisted extraction of curcumin and antioxidant compounds from turmeric by using natural deep eutectic solvents	114
Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy	113
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu	112
Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing	111
The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color	110
Phytochemical and pharmacological review of Cinnamomum verum J. Presl-a versatile spice used in food and nutrition	110
Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate	110
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction	109
Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein	108
Comparative study of inhibition mechanisms of structurally different flavonoid compounds on α-glucosidase and synergistic effect with acarbose	108
Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds	107
Recent trends in extraction of plant bioactives using green technologies: A review	107
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS	107

Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods	106
Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison	106
Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract	105
Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits	105
Polysaccharide based films and coatings for food packaging: Effect of added polyphenols	105
A highly sensitive detection of carbendazim pesticide in food based on the upconversion-MnO2 luminescent resonance energy transfer biosensor	105
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS	105
Preparation and identification of antioxidant peptides from cottonseed proteins	104
Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)	104
A nanozyme-linked immunosorbent assay based on metal–organic frameworks (MOFs) for sensitive detection of aflatoxin B1	104
Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus	103
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins	102
Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment	102
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties	102
Choline chloride-based deep eutectic solvents as potential solvent for extraction of phenolic compounds from olive leaves: Extraction optimization and solvent characterization	102
Physicochemical properties and antioxidant activities of tree peony (Paeonia suffruticosa Andr.) seed protein hydrolysates obtained with different proteases	102
Metabolomics: An analytical technique for food processing evaluation	101
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin	101
Identification of post-digestion angiotensin-I converting enzyme (ACE) inhibitory peptides from soybean protein Isolate: Their production conditions and in silico molecular docking with ACE	100
Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive s	99
Fluorescence detection of malachite green in fish tissue using red emissive Se,N,Cl-doped carbon dots	99
Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery	99
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein	99
Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstruct	98
Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles	97
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin	97
Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds	97
Dual modification of various starches: Synthesis, properties and applications	97
Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods	97
Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum	96
Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating	96
Green extraction of bioactive compounds from apple pomace by ultrasound assisted natural deep eutectic solvent extraction: Optimisation, comparison and bioactivity	96
Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols	96
Synthesis, antioxidant and anti-tyrosinase activity of 1,2,4-triazole hydrazones as antibrowning agents	95
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review	94
Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study	94
NiFe2O4-rGO/ionic liquid modified carbon paste electrode: An amplified electrochemical sensitive sensor for determination of Sunset Yellow in the presence of Tartrazine and Allura Red	94
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure	94
Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins	94
Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics	94
Deep eutectic solvent-based dispersive liquid-liquid micro-extraction of pesticides in food samples	94
Encapsulation of menthol into cyclodextrin metal-organic frameworks: Preparation, structure characterization and evaluation of complexing capacity	93
The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics	93
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat	93
Recent advances in polysaccharides from Lentinus edodes (Berk.): Isolation, structures and bioactivities	92
The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds	92
Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger	92
A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry, strawberry and their commercial products and determination of antioxidant activity	92
Screening of specific quantitative peptides of beef by LC–MS/MS coupled with OPLS-DA	92
Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)	91
Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms	91
GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods	91
Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior	91
Dispersive solid-phase extraction using microporous metal-organic framework UiO-66: Improving the matrix compounds removal for assaying pesticide residues in organic and conventional vegetables	90
An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures	90
Microbial production of value-added bioproducts and enzymes from molasses, a by-product of sugar industry	90
Core size optimized silver coated gold nanoparticles for rapid screening of tricyclazole and thiram residues in pear extracts using SERS	90
Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging	90
Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein	89
Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy based on chemometrics for saffron authentication and adulteration detection	89
Development of gum arabic-based nanocomposite films reinforced with cellulose nanocrystals for strawberry preservation	89
Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications	89
Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic	89
Egg white peptides ameliorate dextran sulfate sodium-induced acute colitis symptoms by inhibiting the production of pro-inflammatory cytokines and modulation of gut microbiota composition	89
A novel thioctic acid-carbon dots fluorescence sensor for the detection of Hg2+ and thiophanate methyl via S-Hg affinity	89
Novel extraction of polyphenols from sour cherry pomace using natural deep eutectic solvents – Ultrafast microwave-assisted NADES preparation and extraction	88
Optimization of enzyme assisted extraction of protein from the sugar beet (Beta vulgaris L.) leaves for alternative plant protein concentrate production	88
Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3	88
Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species	88
Heavy metals and probabilistic risk assessment via rice consumption in Thailand	88
Cold plasma: An emerging pretreatment technology for the drying of jujube slices	88
Seven novel umami peptides from Takifugu rubripes and their taste characteristics	88
Distribution, toxicity, interactive effects, and detection of ochratoxin and deoxynivalenol in food: A review	88
Integrated natural deep eutectic solvent and pulse-ultrasonication for efficient extraction of crocins from gardenia fruits (Gardenia jasminoides Ellis) and its bioactivities	88
Extraction, derivatization and antioxidant activities of onion polysaccharide	87
Natural sweeteners: Sources, extraction and current uses in foods and food industries	87
Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms	87
Effects of nisin and EDTA on morphology and properties of thermoplastic starch and PBAT biodegradable films for meat packaging	87
Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs	87
Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran	87

Preparation of Polyacrylonitrile/Ni-MOF electrospun nanofiber as an efficient fiber coating material for headspace solid-phase microextraction of diazinon and chlorpyrifos followed by CD-IMS analysis	87
Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model	86
Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics	86
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying	86
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards	86
Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract	86
Comparative metabolomics study of Tartary (Fagopyrum tataricum (L.) Gaertn) and common (Fagopyrum esculentum Moench) buckwheat seeds	85
Functional properties and structural changes of rice proteins with anthocyanins complexation	85
Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China	85
Colorimetric ammonia (NH3) sensor based on an alginate-methylcellulose blend hydrogel and the potential opportunity for the development of a minced pork spoilage indicator	85
Utilization of pomelo peels to manufacture value-added products: A review	85
Identification of novel umami peptides from myosin via homology modeling and molecular docking	84
Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications	84
Molecular dynamics simulation of the interaction of food proteins with small molecules	84
Fabrication and application of electrochemical sensor for analyzing hydrogen peroxide in food system and biological samples	84
Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls	84
UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea	84
Preparation process optimization, structural characterization and in vitro digestion stability analysis of Antarctic krill (Euphausia superba) peptides-zinc chelate	84
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition	84
Volatile organic compounds gas sensor based on quartz crystal microbalance for fruit freshness detection: A review	83
Analytical methods for determining the peroxide value of edible oils: A mini-review	83
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose	83
Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems	83
Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)	82
Dual-functional shikonin-loaded quaternized chitosan/polycaprolactone nanofibrous film with pH-sensing for active and intelligent food packaging	82
Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies	82
Carvacrol, citral and α-terpineol essential oil incorporated biodegradable films for functional active packaging of Pacific white shrimp	82
Improving method, properties and application of polysaccharide as emulsifier	82
Intelligent packaging films incorporated with anthocyanins-loaded ovalbumin-carboxymethyl cellulose nanocomplexes for food freshness monitoring	82
Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion	82
Effect of the roasting degree on flavor quality of large-leaf yellow tea	81
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice	81
Sensing of mercury ions in Porphyra by Copper @ Gold nanoclusters based ratiometric fluorescent aptasensor	81
Antimicrobial bio-nanocomposite films based on gelatin, tragacanth, and zinc oxide nanoparticles – Microstructural, mechanical, thermo-physical, and barrier properties	81
Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation	81
Phytochemistry, bioactivities and future prospects of mulberry leaves: A review	81
A systematic review of phytochemicals in oat and buckwheat	81
Characterization of glucosinolates in 80 broccoli genotypes and different organs using UHPLC-Triple-TOF-MS method	81
A novel ratiometric near-infrared fluorescent probe for monitoring cyanide in food samples	81
Enhancing antioxidant systems by preharvest treatments with methyl jasmonate and salicylic acid leads to maintain lemon quality during cold storage	81
Encapsulation of rutin using quinoa and maize starch nanoparticles	81
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu	81
Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat	80
Effects of structural and conformational characteristics of citrus pectin on its functional properties	80
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea	80
Edible coating based on beeswax-in-water Pickering emulsion stabilized by cellulose nanofibrils and carboxymethyl chitosan	80
Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein	80
Structure – Functionality of lentil protein-polyphenol conjugates	80
Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS	80
Physicochemical characteristics and functional properties of high methoxyl pectin with different degree of esterification	79
Jasmonic acid treatment alleviates chilling injury in peach fruit by promoting sugar and ethylene metabolism	79
Formononetin: Biological effects and uses – A review	79
A portable smartphone-assisted ratiometric fluorescence sensor for intelligent and visual detection of malachite green	79
Fluorescence and colorimetric dual-mode sensor for visual detection of malathion in cabbage based on carbon quantum dots and gold nanoparticles	79
Extraction of lipids from microalgae using classical and innovative approaches	79
Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion	79
Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions	79
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins	79
Effects of exogenous methyl jasmonate on quality and preservation of postharvest fruits: A review	79
A neutral polysaccharide with a triple helix structure from ginger: Characterization and immunomodulatory activity	79
Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein	79
Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites	79
Ultrasonic-assisted extraction of polysaccharides from coix seeds: Optimization, purification, and in vitro digestibility	78
Tea and its phytochemicals: Hidden health benefits & modulation of signaling cascade by phytochemicals	78
Insight into the formation mechanism of soy protein isolate films improved by cellulose nanocrystals	78
Inhibition of downy blight and enhancement of resistance in litchi fruit by postharvest application of melatonin	78
Genipin-crosslinked human serum albumin coating using a tannic acid layer for enhanced oral administration of curcumin in the treatment of ulcerative colitis	78
Target specific aptamer-induced self-assembly of fluorescent graphene quantum dots on palladium nanoparticles for sensitive detection of tetracycline in raw milk	78
Recent advances in interactions between polyphenols and plant cell wall polysaccharides as studied using an adsorption technique	78
Electrochemical behavior of reduced graphene oxide/cyclodextrins sensors for ultrasensitive detection of imidacloprid in brown rice	78
Facile extraction and determination of organophosphorus pesticides in vegetables via magnetic functionalized covalent organic framework nanocomposites	78
Green one-pot synthesis of nitrogen and sulfur co-doped carbon quantum dots as new fluorescent nanosensors for determination of salinomycin and maduramicin in food samples	78
Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes	78
Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties	78
Structural characterization, functional properties and antioxidant activities of polysaccharide extract obtained from okra leaves (Abelmoschus esculentus)	77
Antimicrobial mechanisms of spice essential oils and application in food industry	77
Characterization and antibacterial activity of edible films based on carboxymethyl cellulose, Dioscorea opposita mucilage, glycerol and ZnO nanoparticles	77
Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace	77
Real meat and plant-based meat analogues have different in vitro protein digestibility properties	77
Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum	77
Red and processed meat consumption and cancer outcomes: Umbrella review	77
Study on metabolic variation in whole grains of four proso millet varieties reveals metabolites important for antioxidant properties and quality traits	77
Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation	76
Solubilization and extraction of curcumin from Curcuma Longa using green, sustainable, and food-approved surfactant-free microemulsions	76
Facile fabrication of sandwich-like anthocyanin/chitosan/lemongrass essential oil films via 3D printing for intelligent evaluation of pork freshness	76
Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties	76
Starch/tea polyphenols nanofibrous films for food packaging application: From facile construction to enhance mechanical, antioxidant and hydrophobic properties	76
Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components	76
Determination of trace bisphenols in functional beverages through the magnetic solid-phase extraction with MOF-COF composite	76
Preparation and characterization of k-carrageenan/konjac glucomannan/TiO2 nanocomposite film with efficient anti-fungal activity and its application in strawberry preservation	76
Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model	76
Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization	75
Extraction, physicochemical characterization, and morphological properties of chitin and chitosan from cuticles of edible insects	75
Antioxidant and enzyme-inhibitory activity of peppermint extracts and essential oils obtained by conventional and emerging extraction techniques	75
Antioxidant, hepatoprotective and antifungal activities of black pepper (Piper nigrum L.) essential oil	75