Food Chemistry

Article	Citations
Editorial Board	1922
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	387
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	375
Multivariate Optimization and Principal Component Analysis for Elemental Determination in Sheep Meat from Southern Brazil	320
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	262
Sulfonated cottonseed hydrolysates with adjustable amphiphilicity as environmental -Stress stable emulsifiers	242
Triazine-pyridine covalent organic frameworks integrated cellulose films for sweet cherry photodynamic antibacterial preservation	231
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	218
Release of glycosidically-bound volatiles in orange juice under natural conditions	215
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	212
Smartphone-based digital image colorimetry for rapid benzoyl peroxide detection in wheat flour	204
Editorial Board	198
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	198
Simultaneous determination of Pb2+ and Hg2+ at food specimens by a Melamine-based covalent organic framework modified glassy carbon electrode	197
Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestion	189
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	183
Plant fibres. A solution to reduce pesticides, OTA and histamine in red and white wines	182
Editorial Board	178
Editorial Board	177
Editorial Board	176
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	173
(−)-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	172
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	169
Dual-functionalized defective metal–organic frameworks for fast and sensitive biosensing of Salmonella	167
Metabolomic and chemometric profiles of ten southern African indigenous fruits	166

Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing	166
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry	164
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	164
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	162
Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef	161
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	159
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study	155
Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries	153
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	152
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	150
Effects of different intake levels of brown rice and whole wheat on the mental state of mice	149
Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties	149
Advances and innovations in surface-enhanced Raman scattering detection of microcystins: towards sensitive, rapid, and high-throughput analysis	149
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods	149
Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western Australia	149
Mechanistic insights into structural disassembly and antioxidant peptide release from Morchella septimelata proteins during simulated gastrointestinal digestion	147
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	146
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	146
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	146
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	145
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	144
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]	143
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	143
Enzymatic complex for broilers fed on a diet containing different levels of Distiller Dried Grains with Solubles	142
Targeted lipidomics reveals the impact of processing units on fatty acids and oxidized lipids in nutritionally complete food for special medical purposes	142
Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)	142
Reveal the flavor quality changes of soy sauce during shelf life through metabolomics	142
The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation	141
A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder	138
Stabilization of oleogels using high internal-phase Pickering emulsions stabilized by myofibrillar proteins from large yellow croaker as a template: Effect of pH and transglutaminase	137
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	137
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	136
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	136
Comparison of physicochemical properties of water- and alkaline-extracted polysaccharides from Schizophyllum commune and their anti-obesogenic effects in vivo	136
Bidirectional improvement in characteristic aroma and anti-digestibility of taro puree via precise addition	135
Proteomic insights into DEM-induced oxidative stress: Glycolytic and antioxidant synergy in beef colour stability	135
Aptamer-driven upconversion fluorescence detection of dual pesticide residues in tea	135
Light-exclusion bagging modulates phenylpropanoid metabolism to balance preharvest quality and postharvest granulation in ‘Sanhongmiyou’ pomelo	135
Development of dimeric aptamers for highly specific recognition of patulin and a label-free fluorescence aptasensor with a thioflavin T probe	133
Non-destructive quantification of lutein and beta-carotene in spinach by Raman spectroscopy under optimized conditions for linear discriminant analysis	132
Medium and long-chain triacylglycerol modified enhances alpha-linolenic acid bioavailability of silkworm pupa oil: A comparative study with plant-based oils	132
Bifunctional modulation of MrBBX19 on repressor MrNAC47 and activator MrMYB12 for UV-B-mediated quercetin enhancement in Chinese bayberry (Morella rubra)	132
Dynamic changes in umami and aroma compounds and transcriptome analysis of Pleurotus pulmonarius at different growth stages	130
Highly stable high internal phase emulsion fabricated via the complexation of egg yolk granules and salted egg whites	130
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	129
Integration of pre-trained GRU and molecular docking for virtual screening of quinoa seed derived ACE inhibitory peptides: An innovative prediction strategy	129
Sodium substitutes synergizing with dietary fiber: Effect on the textural, sensory, digestive, and storage properties of emulsified sausages	129
Comprehensive gas chromatography with mass spectrometry analysis of sterols in red goji berries (Lycium sp.)	129
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	128
Discovery of Doenjang aging marker and metabolites alteration during long-term aging period: Targeted and untargeted metabolomic study	127

Mitigation of acrylamide in bread: Insights into formulation and technological approaches	127
Advances in affinity magnetic bead - based pretreatment and detection strategies for mycotoxins in foods: A review	126
Detection of adulteration in cupuaçu pulp using spectroscopy in the infrared in conjunction with multivariate techniques	126
BODIPY-based fluorescent probe for cysteine detection and its applications in food analysis, test strips and biological imaging	126
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS	126
The threshold concentration capsaicin enhanced salty taste and reduced sodium: Sensory assessment and analysis of physiological and biochemical characteristics of saliva	126
Techno-functional aspects of kombucha analogs formulated from mulberry coproducts	126
Impact of exogenous cinnamic acid on some quality indices, phenolic compounds, main phenolic biosynthesis enzymes and senescence rate of strawberry fruit	125
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	124
Pea protein isolate-quercetin covalent complexes: Structure, functionality, and molecular mechanisms underlying emulsion stability	124
Edible hydrogel coating films encapsulating α-lipoic acid and Chlamydomonas reinhardtii: A novel approach for blueberry preservation	124
Untargeted metabolomics and comparative flavonoid analysis reveal the nutritional aspects of pak choi	122
Heteroaptamer recognition mediated strand displacement amplification for efficient electrochemical analysis of beta-2-microglobulin in breast milk	122
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	120
Untargeted metabolomics for candidate marker nomination during late-stage cocoa fermentation: a framework toward objective endpoint assessment	120
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides	119
Variations in oxidation profiles of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) by frozen storage and hydroxyl radicals: A proteomic insight	118
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	117
A rapid and closed-tube method based on the dual-color fluorescence loop-mediated isothermal amplification for visual detection of Atlantic salmon (Salmo salar)	117
Enhancing tomato shelf life using isolated cellulose fibers from Asian Palmyra palm coated with garlic oil	117
Covalently cross-linked walnut protein-proanthocyanidin composite nanoparticles: Preparation, characterization, and Pickering emulsifying properties	117
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	117
Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility	116
Development of certified reference materials for two acylated anthocyanins	116
Structured design colon-targeted nanoparticles with different distribution ratios of lecithin inside and outside starch helical cavity for enhancing GLP-1 secretion	115
New insights into the role of ultrasonication in the myofibrillar protein-chlorogenic acid interaction under non-oxidative or oxidative environments and thermal gelation	115
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein	115
Structural, physicochemical and functional properties of quinoa, buckwheat and amaranth protein isolates: A comparative study	114
A comparative analysis of anti-lipidemic potential of soybean (Glycine max) protein hydrolysates obtained from different ripening stages: Identification, and molecular interaction mechanisms of novel	114
Impact of mixed β-conglycinin and hydrolysates of glycinin on the thermal transition and polymerization behavior of gluten	113
A comprehensive exploration of tartrazine detection in food products: Leveraging fluorescence nanomaterials and electrochemical sensors: Recent progress and future trends	113
A SERS bioassay based on vancomycin-modified PEI-interlayered nanocomposite and aptamer-functionalized SERS tags for synchronous detection of Acinetobacter baumannii and Klebsiella pneumoniae	112
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	112
A robust and simple non-enzymatic electrochemical sensor based on carbon dots-metal oxide composite for the detection of metronidazole traces in food products	112
Biotechnological upcycling of Laminaria japonica processing waste via Lactiplantibacillus plantarum fermentation: release and formation of antioxidant and tyrosinase-inhibitory compounds	111
Multi-omics evaluation of grape microbial diversity and natural wine flavor metabolites under extra-simplified eco-viticulture	111
Elucidating the cleavage patterns of allergenic epitopes of Parvalbumin by L. helveticus fermentation through cell envelope proteinase hydrolysis and computer simulation	111
Gelation behavior of egg white protein modulated by polysaccharide charge characteristics: Molecular mechanisms from hydration perspective	111
Identifying factors influencing Hydroxytyrosol in wines: Varietal selection, organic management, and yeast strategies in rosé and white wine production	110
NaCl and light quality reprogram carbohydrate metabolism to modulate growth, quality, and flavor in mustard (Brassica juncea) sprouts	110
Gelatin-Isomaltooligosaccharide conjugates for co-encapsulation of Lactobacillus plantarum JJBYG12 and plant extract: characterization, release characteristics, and storage stability	110
Anti-inflammatory effect of high-abundance Core oligopeptides from white tea via the PI3K/AKT/NF-κB signaling pathway	109
Electrochemical determination of Roxarsone using preconcentration-based signal amplification on modified screen-printed electrode	109
Impact of chlorine dioxide on zearalenone degradation in corn germ and corn oil quality	108
Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment	108
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	108
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids	108
Artemisia argyi essential oil - loaded β-cyclodextrin/whey protein microcapsules: dual antifungal and disease resistance-inducing effects to enhance blueberry shelf life	108
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota	108
Comprehensive analysis of the flavor and color characteristics of light-fermented sour tea mediated by Aspergillus niger RAF106	107
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	107
Mechanism of synergistic astringency enhancement by organic acids in model wine: Insights from organic acid-phenols-protein triadic interaction	107
Supercritical carbon dioxide coextraction of Citrullus lanatus seeds & Citrus aurantium peels: bioactivity profiling and incorporation in oleofoams thereof	107
Suspect phenolic compound profiling in Corinthian currants (Vitis vinifera L., var. Apyrena)	107
Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ	107
Thermal sensing of syringic acid in food samples via molecularly imprinted polymers synthesized from bio-based deep eutectic solvents as monomers	106
Lactiplantibacillus plantarum-mediated bioconversion of blue honeysuckle juice amplifies phenolics to inhibit xanthine oxidase and reshapes volatile metabolome	106
Bioavailability and excretion profile of betacyanins – Variability and correlations between different excretion routes	106
Protease-lipase co-mediated cheese microstructural changes enhanced proteolysis and lipolysis kinetics during in vitro dynamic digestion for the elderly	106
Screening of key dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from casein hydrolysates based on peptidomics, chemometrics, recombination, and omission experiments	106
Antifungal, antioxidant activity, and preservation effect of caffeic acid quaternary ammonium salt-modified chitosan	105
Vancomycin-bacterial imprinted polymer hybrid for viable Staphylococcus aureus highly efficient capture, photothermal inactivation, and sensitive detection	105
Carboxymethyl cellulose/polyvinyl alcohol-based antioxidant film strengthened by physical/chemical bonding of cinnamaldehyde-tannin-metal nanoparticles	105
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion	105
Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein	105
The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology	105
Biomimetic GNPs-interwoven photonic molecularly imprinted polymer for the colored determination of trace 17β-estradiol	104
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach	104
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels	104
Multivariate optimization of the infrared radiation-assisted digestion of bivalve mollusk samples from Brazil for arsenic and trace metals determination using ICP OES	104
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	104
A reliable fluorescence “turn-on” aptasensor based on dual-emitting europium metal-organic frameworks for ultrasensitive and selective detection of sulfamethazine	103
Self-triggered “Core-Shell” hydrogel sensor integrated with copper nano-aggregates for aquatic product freshness monitoring and preservation	103
Current electroanalytical approaches in the carbamates and dithiocarbamates determination	103
Starch-guar gum-ferulic acid molecular interactions alter the ordered structure and ultimate retrogradation properties and in vitro digestibility of chestnut starch under extrusion treatment	103
Direct infusion–multiple reaction monitoring cubed (DI–MRM3) enables widely targeted bi-omics of Colla Corii Asini (Chinese name: Ejiao)	102
Transformation patterns of masked fusarium mycotoxins during barley malting: Mechanistic evidence and multimodal detection in industrial products	102
Low-voltage electrostatic field prolongs Ziziphus jujuba mill.cv. Lingwuchangzao fresh keeping via mitochondrial electron transfer regulation and NAD(P)H redox balance remodeling	102
Refrigeration–reheating induced fishy odor in cooked Chinese mitten crab (Eriocheir sinensis): Formation and intrinsic factors	102
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	102

Differential modulation of aroma profiles in instant Oolong tea powder by two Aspergillus niger β-glucosidases	101
Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan	101
Novel nanoceria in situ-derived porphyrin heterostructure enhanced electrochemiluminescent and colorimetric dual-mode detection of tetracycline residue in foods	101
An improved up-conversion nanoparticles-based immunochromatographic assay for rapid detection of zearalenone in cereals	101
Effect of linseed oil and oleogels on the thermal aggregation behavior of myofibrillar protein from Nemipterus virgatus	100
Mycotoxins in plant-based beverages: a study on occurrence in the Brazilian market	100
Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation	100
A highly sensitive photothermal immunochromatographic sensor for detection of aflatoxin B1 based on Cu2-xSe-Au nanoparticles	100
Unveiling multifunctional bioactive phytochemicals and antioxidants in tangerine pomace for value-added applications	100
Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage	100
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	100
New silicon nanoparticles for “turn-on” detection of salicylaldehyde in food based on ESIPT mechanism	100
Determination of glyphosate with a novel optic membrane sensor	99
Environmental stressors in seafood supply chains: From molecular mechanisms to advanced preservation strategies	99
Emerging biosensors to detect aflatoxin M1 in milk and dairy products	99
Dual-mode aptasensor based on P-CeO2NR@Mxene and exonuclease I-assisted target recycling for malachite green detection	99
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels	99
Alkaline lysis-recombinase polymerase amplification combined with CRISPR/Cas12a assay for the ultrafast visual identification of pork in meat products	99
Effects of α,β-unsaturated aldehydes on the structural, oxidative, and digestive properties of oyster myofibrillar proteins during thermal processing	98
Establishment of a screening method for potential allergens and assessment of the allergenicity of Chlorella variabilis	98
Multiple recognition-powered abiotic bimetallic oxide nanozyme-based colorimetric platform for the selective detection of allergen β-lactoglobulin	98
Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure	98
Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes	98
Cellulose nanofibril-stabilized Pickering emulsion as a high-performance interfacial biocatalysis system for the synthesis of phosphatidylserine	98
Quality changes of HHP orange juice during storage: Metabolomic data integration analyses	98
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios	98
Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge	98
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	98
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	97
Multi-scale structure provides new insights into the physicochemical and digestive behaviors of kiwifruit (Actinidia spp.) starch obtained from defective hard fruits	97
A new fluorescent probe based on metallic deep eutectic solvent for visual detection of nitrite and pH in food and water environment	97
Highly sensitive fluorescent quantification of carbendazim by two-dimensional Tb-MOF nanosheets for food safety	97
Valorising feather keratin: antioxidant activity, cytotoxicity and mutagenicity during processing and gastrointestinal digestion	97
Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability	97
Metabolomic navigated Citrus waste repurposing to restore amino acids disorder in neural lesion	97
Integrating widely targeted metabolomics and network pharmacology to provide insights into the mechanism of nutrition changes in walnut kernel under different drying methods	97
Effect of non‑sodium salt substitution on the coagulation behavior of egg yolk: Analyzing egg yolk, plasma, and granule components during pickling	97
Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing	96
Exploration, sequence optimization and mechanism analysis of novel xanthine oxidase inhibitory peptide from Ostrea rivularis Gould	96
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	96
Pulsed light inhibits aflatoxins production of Aspergillus flavus, degrades aflatoxin B1 and its potential mechanisms	96
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	96
Optimization of anaerobic fermentation and aerobic stability of total mixed ration via wet distiller's grains incorporation: Insights into clean recycling and nitrogen emissions control	96
Rapid and sensitive detection of foodborne pathogens via nanoparticle-assisted ICP-MS and electrochemical multimodal analysis	95
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry	95
Recent developments in nanoemulsions against spoilage in cold-stored fish: A review	95
Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism	95
Screening and characterization of ovalbumin active peptides for muscle repair: Computer simulation and in vitro activity validation	94
Advances in preparation and engineering of plant-derived extracellular vesicles for nutrition intervention	94
Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes	94
Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process	93
Volatiles from cocoa bean to nibs, liquor, and chocolate: An integrated chemometric analysis of fermentation treatments with pulp reduction, malt residues, and banana peel	93
Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside	93
Recent progress in the preparation of bioactive peptides using simulated gastrointestinal digestion processes	93
Food processing strategies using glass transition and bio-food encapsulation for enhanced microbial management and food safety	93
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	93
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein	93
Effects of germination temperature on physicochemical properties and in vitro protein digestibility of oat flour (Avena sativa)	92
Preparation and evaluation of licochalcone A - integrated casein-pectin nanodelivery system: Insights into its gastrointestinal digestibility and bioavailability	92
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	92
A SiO2@MIP electrochemical sensor based on MWCNTs and AuNPs for highly sensitive and selective recognition and detection of dibutyl phthalate	92
From waste to bioactive compounds: A response surface methodology approach to extract antioxidants from Pistacia vera shells for postprandial hyperglycaemia management	91
Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism	91
A robust and ultra-high-surface hydrogen-bonded organic framework promoting high-efficiency solid phase microextraction of multiple persistent organic pollutants from beverage and tea	91
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms	91
Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle	91
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	91
Cocktail enzyme-assisted natural deep eutectic solvent for enhanced extraction of capsaicin from chili peppers: Mechanism exploration based on multi-experiments and molecular dynamic simulation	91
Development of an electrochemical sensor utilizing MWCNs-poly(2-aminothiophenol) @AgNPs nanocomposite for the simultaneous determination of Pb2+ and Cd2+ in food samples	90
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum	90
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar	90
Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)	90
Cyclodextrin reduced Fe(III) nanozyme-based colorimetric and photothermal dual-mode assay for early monitoring meat freshness by sensitive detection of hypoxanthine	90
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability	90
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	90
Phyllanthus emblica Linn: A comprehensive review of botany, traditional uses, phytonutrients, health benefits, quality markers, and applications	90
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis	90
Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate	90
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	90
Functional modulation of proteins by basic amino acids: mechanisms, applications, and future prospects	89
Bioinspired iron porphyrin covalent organic framework nanozyme with peroxidase-like activity for ratiometric colorimetric and portable swab-assisted detection of nitrite in food samples	89
Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS	89
Bitter peptides formed during in-vitro gastric digestion induce mechanisms of gastric acid secretion and release satiating serotonin via bitter taste receptors TAS2R4 and TAS2R43 in human parietal cel	89
Immunomodulatory effects of inulin-type fructans from Arctium lappa L. by targeting gut microbiota and their metabolites	89
Improving summer black tea quality via vibratory withering and piling fermentation: Insights from metabolomics and sensory analysis	89
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	89
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits	89
pH modulates antibacterial activity of hydroxybenzaldehyde derivatives immobilized in chitosan films via reversible Schiff bases and its application to preserve freshly-squeezed juice	89
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	89
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester	89
Synthesis of a magnetic covalent organic framework as sorbents for solid-phase extraction of aflatoxins in food prior to quantification by liquid chromatography-mass spectrometry	89
Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice	89
3D printed electrochemical sensor and microfluidic system for the detection of L-tryptophan using degradable material	89
Insights into the key odorants in Chimonanthus praecox var. concolor Mak. Flower using the sensomics approach	88
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce	88