Food Chemistry

Article	Citations
Untargeted metabolomics and comparative flavonoid analysis reveal the nutritional aspects of pak choi	1163
In vitro digestion, absorption and biological activities of acylated anthocyanins from purple sweet potatoes (Ipomoea batatas)	425
A robust and simple non-enzymatic electrochemical sensor based on carbon dots-metal oxide composite for the detection of metronidazole traces in food products	349
Study on the chemical behaviour of Bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility	315
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch	283
Editorial Board	254
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	236
Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles	236
Herbicide reduction through the use of weedmat undervine treatment and the lack of impact on the aromatic profile and volatile composition of Malbec wines	221
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids	205
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	194
The first harmonised total diet study in Portugal: Planning, sample collection and sample preparation	190
Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice	184
Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies	184
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits	183
Enzymatic complex for broilers fed on a diet containing different levels of Distiller Dried Grains with Solubles	182
Engineering plant-based chicken substitutes: Application of fava bean (Vicia Faba) and wheat gluten blend (Triticum Aestivum) via novel layering technique	179
Corrigendum to “Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions” [Food Chemistry 285 (2019) 130–138]	178
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	172
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	171
RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays	170
The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation	167
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	165
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels	164
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein	164

Selective adsorption of egg white hydrolysates onto activated carbon: Establishment of physicochemical mechanisms for removing phenylalanine	162
Editorial Board	162
Effect of drying techniques, conditions and feed types on the quality of dried curry leaf powder	158
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS	157
Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts	155
The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review	155
Improvement of egg yolk powder properties through ultrasound coupled sodium sulfite pretreatment assisted enzymatic hydrolysis and underlying mechanism	155
Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility	155
Sulfonated cottonseed hydrolysates with adjustable amphiphilicity as environmental -Stress stable emulsifiers	153
Microstructurally tunable pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture	152
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	151
Editorial Board	150
Editorial Board	149
Dynamic release and perception of key odorants in grilled eel during chewing	148
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	145
Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances	144
Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing	144
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	144
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	143
Gums from different botanical sources: Physicochemical characterization seldom found in literature	140
Oleogelation for saturated fat replacement in vegan cheese	139
Optimizing geographical traceability models of Chinese Lycium barbarum: Investigating effects of region, cultivar, and harvest year on nutrients, bioactives, elements and stable isotope composition	137
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	137
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	134
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	134
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	133
Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon	133
A new site-specific monoPEGylated β-lactoglobulin at the N-terminal: Effect of different molecular weights of mPEG on its conformation and antigenicity	133
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	133
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	133
Tea polyphenols coating improves physiological properties, microstructure and chemical composition of cuticle to suppress quality deterioration of passion fruit during cold storage	132
Metabolomic navigated Citrus waste repurposing to restore amino acids disorder in neural lesion	132
Glucose-metabolism-triggered colorimetric sensor array for point-of-care differentiation and antibiotic susceptibility testing of bacteria	132
Changes in health-promoting metabolites associated with high-altitude adaptation in honey	131
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	131
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry	130
Identification and quantitation of multiplex camellia oil adulteration based on 11 characteristic lipids using UPLC-Q-Orbitrap-MS	129
Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review	129
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	127
Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties	126
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	125
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	125
Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan	125
Magnetic-fluorescent immunosensing platform applying AuNPs heterogeneous MIL-53(Al) composite for efficient detection of zearalenone	124
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	123
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	123
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels	123
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	123
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	121
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum	121

Characterization and quantification of ginsenosides from the root of Panax quinquefolius L. by integrating untargeted metabolites and targeted analysis using UPLC-Triple TOF-MS coupled with UFLC-ESI-M	120
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	120
Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ	120
Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time	119
Missing association between nutrient concentrations in leaves and edible parts of food crops – A neglected food security issue	119
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	119
Release of glycosidically-bound volatiles in orange juice under natural conditions	119
Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles	119
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	118
Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses	118
Physicochemical, digestive and rheological properties of protein from tuna by subcritical dimethyl ether: Focus on process-related indexes	118
The role of wheat flour minor components in predicting water absorption	118
Dual-mode aptasensor based on P-CeO2NR@Mxene and exonuclease I-assisted target recycling for malachite green detection	118
Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility	116
Comprehensive gas chromatography with mass spectrometry analysis of sterols in red goji berries (Lycium sp.)	116
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms	116
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	115
Universal biosensing platform based on polyMn-MOF nanosheets for efficient analysis of foodborne pathogens from diverse foodstuffs	115
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis	115
Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries	114
DHA loaded nanoliposomes stabilized by β-sitosterol: Preparation, characterization and release in vitro and vivo	114
Development of novel pyrazole-1,2,4-triazole derivatives as tyrosinase inhibitors: Design, preparation, mechanism of action and anti-browning application	114
The effect of thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk	114
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	113
Effect of cassava starch structure on scalding of dough and baking expansion ability	112
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	112
Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestion	111
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	111
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota	111
Formulation and characterization of plant-based egg white analogs using RuBisCO protein	111
Development of an in-situ signal amplified electrochemical assay for detection of Listeria monocytogenes with label-free strategy	110
Structure characterization and antioxidant activity of abalone visceral peptides-selenium in vitro	110
A polyoxometalate/chitosan-Ti3C2Tx MXene nanocomposite constructed by electrostatically mediated strategy for electrochemical detecting L-tryptophan in milk	110
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	110
Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions	109
High-throughput method based on a novel thin-film microextraction coating for determining macrolides and lincosamides in honey	109
Type A gelatin-amidated low methoxyl pectin complex coacervates for probiotics protection: Formation, characterization, and viability	109
A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life o	108
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods	108
(−)-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	108
Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment	107
From waste to bioactive compounds: A response surface methodology approach to extract antioxidants from Pistacia vera shells for postprandial hyperglycaemia management	107
Enhancing tomato shelf life using isolated cellulose fibers from Asian Palmyra palm coated with garlic oil	107
Recent progress in the preparation of bioactive peptides using simulated gastrointestinal digestion processes	106
The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread	106
Novel green production of natural-like vanilla extract from curcuminoids	106
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry	106
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection	106
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce	106
A rapid and closed-tube method based on the dual-color fluorescence loop-mediated isothermal amplification for visual detection of Atlantic salmon (Salmo salar)	105
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios	104
An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability	104
Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil	104
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	104
Gastric clot formation and digestion of milk proteins in static in vitro infant gastric digestion models representing different ages	104
Preparation and characterization of octenyl succinylated starch microgels via a water-in-oil (W/O) inverse microemulsion process for loading and releasing epigallocatechin gallate	104
Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics	103
Improving the sensitivity of lateral flow immunoassay for Salmonella typhimurium detection via flow-rate regulation	103
Characterization of honeys produced by sympatric species of Afrotropical stingless bees (Hymenoptera, Meliponini)	103
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach	103
Synthesis of oligosaccharides with prebiotic potential by crude enzyme preparation from Bifidobacterium	102
Exploration, sequence optimization and mechanism analysis of novel xanthine oxidase inhibitory peptide from Ostrea rivularis Gould	102
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice	101
Cellulose nanofibril-stabilized Pickering emulsion as a high-performance interfacial biocatalysis system for the synthesis of phosphatidylserine	101
Bioaccessibility of chlorogenic acid and curcumin co-encapsulated in double emulsions with the inner interface stabilized by functionalized silica nanoparticles	101
New and efficient magnetic nanocomposite extraction using multifunctional deep eutectic solvent based on ferrofluid and vortex assisted-liquid–liquid microextraction: Determining primary aromatic amin	101
RNA-cleaving deoxyribozyme-linked immunosorbent assay for the ultrasensitive detection of chloramphenicol in milk	101
Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry	101
A comparative evaluation of the composition and antioxidant activity of free and bound polyphenols in sugarcane tips	101
Nanozymatic degradation and simultaneous colorimetric detection of tetracycline	100
A comparative metabolomics analysis of phytochemcials and antioxidant activity between broccoli floret and by-products (leaves and stalks)	100
Natural α-glucosidase inhibitors from Aquilaria sinensis leaf-tea: Targeted bio-affinity screening, identification, and inhibition mechanism	100
Gold nanoparticles modified graphene platforms for highly sensitive electrochemical detection of vitamin C in infant food and formulae	100
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions	100
Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside	99
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	99
Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe)	99
Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast	99
Synthesis of natural proanthocyanidin based novel magnetic nanoporous organic polymer as advanced sorbent for neonicotinoid insecticides	99
Complexation of ellagic acid with α-lactalbumin and its antioxidant property	99

Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism	99
BODIPY-based fluorescent probe for cysteine detection and its applications in food analysis, test strips and biological imaging	99
Nitrogen doped biomass derived carbon dots as a fluorescence dual-mode sensing platform for detection of tetracyclines in biological and food samples	98
The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology	98
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	98
Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota–yolk metabolites crosstalk	97
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health	97
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	96
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	96
Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment	96
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation	96
A new fluorescent probe based on metallic deep eutectic solvent for visual detection of nitrite and pH in food and water environment	95
Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot	95
Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase	95
A core epiphytic bacterial consortia synergistically protect citrus from postharvest disease	94
Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice	94
Label-free exonuclease I-assisted signal amplification colorimetric sensor for highly sensitive detection of kanamycin	94
Differences of selenium and other trace elements abundances between the Kaschin-Beck disease area and nearby non-Kaschin-Beck disease area, Shaanxi Province, China	93
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	93
A yellow chlorophyll catabolite in leaves of Urtica dioica L.: An overlooked phytochemical that contributes to health benefits of stinging nettle	93
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses	93
Novel ratiometric electrochemical aptasensor based on broad-spectrum aptamer recognition for simultaneous detection of penicillin antibiotics in milk	93
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein	93
Alkaloids and phenolics identification in fruit of Nitraria tangutorum Bobr. by UPLC-Q-TOF-MS/MS and their a-glucosidase inhibitory effects in vivo and in vitro	92
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	92
Microplastic contamination in commercial salt: An issue for their sampling and quantification	92
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate	92
Effect of different chain-length fatty acids on the retrogradation properties of rice starch	91
Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions	91
Alkaline lysis-recombinase polymerase amplification combined with CRISPR/Cas12a assay for the ultrafast visual identification of pork in meat products	91
Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes	91
Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef	90
Development of a monoclonal-based ic-ELISA for the determination of kitasamycin in animal tissues and simulation studying its molecular recognition mechanism	90
Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography	90
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour	90
Essential oil-nanoemulsion based edible coating: Innovative sustainable preservation method for fresh/fresh-cut fruits and vegetables	90
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	90
Digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles	90
Metabolomic and chemometric profiles of ten southern African indigenous fruits	90
Unveiling the polyphenol profile and bioactive potential of kiwi berry (Actinidia arguta): Antioxidant capacity and enzyme inhibition activities	90
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	89
Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies	89
Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch	89
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch	89
Determination of glyphosate with a novel optic membrane sensor	88
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion	88
A film-like SERS aptasensor for sensitive detection of patulin based on GO@Au nanosheets	88
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	88
Effects of different fatty acids on the structure, physicochemical properties, and in vitro digestibility of Chinese yam resistant starch-lipid complexes	87
Bioavailability and excretion profile of betacyanins – Variability and correlations between different excretion routes	87
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage	87
Development and characterization of caffeine-loaded nanoliposomes decorated by cationic amylose and cationic amylose- menthol inclusion complex coatings; a novel oral co-delivery system	87
A novel methodology and strategy to detect low molecular aldehydes in beer based on charged microdroplet driving online derivatization and high resolution mass spectrometry	87
Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation	87
Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep	86
Overexpression of ZlMYB1 and ZlMYB2 increases flavonoid contents and antioxidant capacity and enhances the inhibition of α-glucosidase and tyrosinase activity in rice seeds	86
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	86
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation	86
A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder	86
Amplified electrochemical sensor employing Ag NPs functionalized graphene paper electrode for high sensitive analysis of Sudan I	86
Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds	86
Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing	86
Enhanced stability of stilbene-glycoside-loaded nanoparticles coated with carboxymethyl chitosan and chitosan hydrochloride	86
Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin	86
A reliable fluorescence “turn-on” aptasensor based on dual-emitting europium metal-organic frameworks for ultrasensitive and selective detection of sulfamethazine	86
Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method	85
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar	85
Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastr	85
A ratiometric fluorescent probe based on sulfur quantum dots and calcium ion for sensitive and visual detection of doxycycline in food	85
Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry	85
Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa	85
A SiO2@MIP electrochemical sensor based on MWCNTs and AuNPs for highly sensitive and selective recognition and detection of dibutyl phthalate	85
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	84
Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein	84
Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)	84
Improved yield of theaflavin-3,3ʹ-digallate from Bacillus megaterium tyrosinase via directed evolution	84
Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage	84
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile	84
Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process	83
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	83
Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation	83
Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification	83
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	83
Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study	83
Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism	82
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	82
Analysis of coloration characteristics of Tunisian soft-seed pomegranate arils based on transcriptome and metabolome	82
Identification of key genes and enzymes contributing to nutrition conversion of Torreya grandis nuts during post-ripening process	82
Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)	82
Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken	82
Phyllanthus emblica Linn: A comprehensive review of botany, traditional uses, phytonutrients, health benefits, quality markers, and applications	82
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester	82
Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition	82
Immunochromatographic strip for rapid and sensitive detection of bupirimate residues in peach, orange, and carrot	82
Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)	81