Food Chemistry

Article	Citations
Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity	536
Essential oils: A promising eco-friendly food preservative	330
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)	300
Essential oils as additives in active food packaging	293
Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review	291
Polyphenols and their applications: An approach in food chemistry and innovation potential	251
Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase	194
Microbial bioconversion of the chemical components in dark tea	194
Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action	189
Human health risk assessment of heavy metals in soil and food crops in the Pearl River Delta urban agglomeration of China	187
Chitosan based ZnO nanoparticles loaded gallic-acid films for active food packaging	186
Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review	183
Immunomodulatory activities of polysaccharides from Ganoderma on immune effector cells	181
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds	181
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties	180
Edible insects: An alternative of nutritional, functional and bioactive compounds	180
Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam	168
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS	141
Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat	138
Bioactives and health benefits of nuts and dried fruits	137
Bridging Fe3O4@Au nanoflowers and Au@Ag nanospheres with aptamer for ultrasensitive SERS detection of aflatoxin B1	137
Mesoporous silica supported orderly-spaced gold nanoparticles SERS-based sensor for pesticides detection in food	134
Transcriptome and metabolome profiling unveil the mechanisms of Ziziphus jujuba Mill. peel coloration	132
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing	130
Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications	130

Green one-step synthesis of carbon quantum dots from orange peel for fluorescent detection of Escherichia coli in milk	129
Bimetallic core shelled nanoparticles (Au@AgNPs) for rapid detection of thiram and dicyandiamide contaminants in liquid milk using SERS	126
Detection of penicillin G residues in milk based on dual-emission carbon dots and molecularly imprinted polymers	125
Identification of key taste components in loquat using widely targeted metabolomics	124
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria	124
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	123
Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying – A review	122
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	121
The present situation of pesticide residues in China and their removal and transformation during food processing	121
Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-o	120
An in-silico evaluation of different bioactive molecules of tea for their inhibition potency against non structural protein-15 of SARS-CoV-2	120
Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate	120
Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets	118
Fast-dissolving antioxidant curcumin/cyclodextrin inclusion complex electrospun nanofibrous webs	117
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality	117
Plasmonic nanoparticles on metal-organic framework: A versatile SERS platform for adsorptive detection of new coccine and orange II dyes in food	117
Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology	116
Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capaci	116
Treasure from garden: Bioactive compounds of buckwheat	116
Recent advances in intelligent food packaging materials: Principles, preparation and applications	115
Effective strategies of sustained release and retention enhancement of essential oils in active food packaging films/coatings	115
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets	112
Tomato and lycopene and multiple health outcomes: Umbrella review	110
Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil	110
Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses	109
Pectin/pullulan blend films for food packaging: Effect of blending ratio	109
Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork	109
Ethylene scavengers for the preservation of fruits and vegetables: A review	108
Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods	108
Two-dimensional Au@Ag nanodot array for sensing dual-fungicides in fruit juices with surface-enhanced Raman spectroscopy technique	106
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	105
Developing deep learning based regression approaches for determination of chemical compositions in dry black goji berries (Lycium ruthenicum Murr.) using near-infrared hyperspectral imaging	105
Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products	104
RPA-Cas12a-FS: A frontline nucleic acid rapid detection system for food safety based on CRISPR-Cas12a combined with recombinase polymerase amplification	103
Chicory (Cichorium intybus L.) as a food ingredient – Nutritional composition, bioactivity, safety, and health claims: A review	103
Drying methods affect physicochemical and functional properties of quinoa protein isolate	103
Fabrication of UMCM-1 based monolithic and hollow fiber – Metal-organic framework deep eutectic solvents/molecularly imprinted polymers and their use in solid phase microextraction of phthalate esters	103
Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation	103
Signal-enhanced SERS-sensors of CAR-PLS and GA-PLS coupled AgNPs for ochratoxin A and aflatoxin B1 detection	102
Epigallocatechin 3-gallate: From green tea to cancer therapeutics	101
Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes	101
Curcumin and its uses in active and smart food packaging applications - a comprehensive review	100
Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems	100
MXene@Ag-based ratiometric electrochemical sensing strategy for effective detection of carbendazim in vegetable samples	100
Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing	99
Optimizing interfacial adhesion in PBAT/PLA nanocomposite for biodegradable packaging films	98
Melatonin treatment reduces ethylene production and maintains fruit quality in apple during postharvest storage	98
Synergistic inhibition effect of citral and eugenol against Aspergillus niger and their application in bread preservation	98
High affinity truncated aptamers for ultra-sensitive colorimetric detection of bisphenol A with label-free aptasensor	98
Green synthesized carbon dots embedded in silica molecularly imprinted polymers, characterization and application as a rapid and selective fluorimetric sensor for determination of thiabendazole in jui	97

A highly sensitive detection of carbendazim pesticide in food based on the upconversion-MnO2 luminescent resonance energy transfer biosensor	97
Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study	97
Sonication-synergistic natural deep eutectic solvent as a green and efficient approach for extraction of phenolic compounds from peels of Carya cathayensis Sarg	95
Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy	95
Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein	95
A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors	94
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties	94
Transcriptomics integrated with metabolomics reveals the effect of regulated deficit irrigation on anthocyanin biosynthesis in Cabernet Sauvignon grape berries	93
Ti3C2Tx MXenes loaded with Au nanoparticle dimers as a surface-enhanced Raman scattering aptasensor for AFB1 detection	93
Recent trends in extraction of plant bioactives using green technologies: A review	93
Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate	93
A portable test strip based on fluorescent europium-based metal–organic framework for rapid and visual detection of tetracycline in food samples	93
Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review	93
The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch	92
Purification and identification of novel antioxidant peptides from watermelon seed protein hydrolysates and their cytoprotective effects on H2O2-induced oxidative stress	92
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu	92
Melatonin in fruit production and postharvest preservation: A review	92
Exogenous glutathione alleviates chilling injury in postharvest bell pepper by modulating the ascorbate-glutathione (AsA-GSH) cycle	92
Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions	92
Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies	91
Advancements in applications of nanotechnology in global food industry	91
A review of chemical constituents and health-promoting effects of citrus peels	91
Sensitivity fluorescent switching sensor for Cr (VI) and ascorbic acid detection based on orange peels-derived carbon dots modified with EDTA	91
A nanozyme-linked immunosorbent assay based on metal–organic frameworks (MOFs) for sensitive detection of aflatoxin B1	91
Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides	91
The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color	90
Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits	90
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS	89
Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)	89
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	89
Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus	89
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions	89
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins	89
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	89
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin	89
Application of essential oils in packaging films for the preservation of fruits and vegetables: A review	89
Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea	88
C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties: a study of α-glucosidase and α-amylase inhibition	88
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	87
Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing	87
Comparative study of inhibition mechanisms of structurally different flavonoid compounds on α-glucosidase and synergistic effect with acarbose	87
Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods	87
Properties of dietary fiber from citrus obtained through alkaline hydrogen peroxide treatment and homogenization treatment	87
Fluorescence detection of malachite green in fish tissue using red emissive Se,N,Cl-doped carbon dots	86
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products	86
Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product	86
Preparation and identification of antioxidant peptides from cottonseed proteins	86
Synthesis, antioxidant and anti-tyrosinase activity of 1,2,4-triazole hydrazones as antibrowning agents	86
Polysaccharide based films and coatings for food packaging: Effect of added polyphenols	86
Optimization and modeling of microwave-assisted extraction of curcumin and antioxidant compounds from turmeric by using natural deep eutectic solvents	85
Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study	85
A critical review on the health benefits of fish consumption and its bioactive constituents	85
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems	85
Studies on the structure-activity relationship and interaction mechanism of flavonoids and xanthine oxidase through enzyme kinetics, spectroscopy methods and molecular simulations	85
Phytochemical and pharmacological review of Cinnamomum verum J. Presl-a versatile spice used in food and nutrition	85
Preparation of highly crystalline nitrogen-doped carbon dots and their application in sequential fluorescent detection of Fe3+ and ascorbic acid	85
Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids	85
Fluorescence paper-based sensor for visual detection of carbamate pesticides in food based on CdTe quantum dot and nano ZnTPyP	85
Characteristics and storage stability of nanoliposomes loaded with shrimp oil as affected by ultrasonication and microfluidization	85
Hyperspectral technique combined with deep learning algorithm for detection of compound heavy metals in lettuce	84
Cross-linked starch-based edible coating reinforced by starch nanocrystals and its preservation effect on graded Huangguan pears	83
Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products	83
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS	83
Choline chloride-based deep eutectic solvents as potential solvent for extraction of phenolic compounds from olive leaves: Extraction optimization and solvent characterization	82
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	82
The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics	82
Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds	82
Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids	81
Changes in volatile flavor of yak meat during oxidation based on multi-omics	81
Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract	81
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction	81
Development of paper-based microfluidic device for the determination of nitrite in meat	81
A novel route for double-layered encapsulation of probiotics with improved viability under adverse conditions	81
Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols	81
Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment	81
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties	80
Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum	80
Determination of 400 pesticide residues in green tea leaves by UPLC-MS/MS and GC-MS/MS combined with QuEChERS extraction and mixed-mode SPE clean-up method	80
Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices	80
Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles	79

Dual modification of various starches: Synthesis, properties and applications	79
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure	79
Deep eutectic solvent-based dispersive liquid-liquid micro-extraction of pesticides in food samples	78
A novel thioctic acid-carbon dots fluorescence sensor for the detection of Hg2+ and thiophanate methyl via S-Hg affinity	78
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus	78
Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels	78
Effect of chitosan coating on the properties of nanoliposomes loaded with flaxseed-peptide fractions: Stability during spray-drying	78
Metabolomics: An analytical technique for food processing evaluation	78
Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds	77
Heavy metals and probabilistic risk assessment via rice consumption in Thailand	77
Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study	77
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels	77
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	77
Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation	77
Effects of nisin and EDTA on morphology and properties of thermoplastic starch and PBAT biodegradable films for meat packaging	77
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein	76
Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior	76
Core size optimized silver coated gold nanoparticles for rapid screening of tricyclazole and thiram residues in pear extracts using SERS	76
Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour	76
Antioxidant activity and polyphenol composition of sugarcane molasses extract	75
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	75
Comparison of the nutritional value of mysore thorn borer (Anoplophora chinensis) and mealworm larva (Tenebrio molitor): Amino acid, fatty acid, and element profiles	75
Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison	75
Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs	75
Functional properties and structural changes of rice proteins with anthocyanins complexation	75
Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose	75
Physicochemical properties and antioxidant activities of tree peony (Paeonia suffruticosa Andr.) seed protein hydrolysates obtained with different proteases	75
Current analytical methods for porcine identification in meat and meat products	75
Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles	74
Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran	74
Bioactivity of food melanoidins is mediated by gut microbiota	74
Volatile organic compounds gas sensor based on quartz crystal microbalance for fruit freshness detection: A review	74
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin	74
Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)	74
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	74
Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins	74
Seven novel umami peptides from Takifugu rubripes and their taste characteristics	74
Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion	74
Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy based on chemometrics for saffron authentication and adulteration detection	74
Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes	74
Magnetic solid-phase extraction based on nano-zeolite imidazolate framework-8-functionalized magnetic graphene oxide for the quantification of residual fungicides in water, honey and fruit juices	73
Development of gum arabic-based nanocomposite films reinforced with cellulose nanocrystals for strawberry preservation	73
Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study	73
Recent advances in polysaccharides from Lentinus edodes (Berk.): Isolation, structures and bioactivities	73
Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic	73
A colorimetric biosensor for simultaneous ochratoxin A and aflatoxins B1 detection in agricultural products	73
Cold plasma: An emerging pretreatment technology for the drying of jujube slices	73
Development and characterization of novel bigels based on monoglyceride-beeswax oleogel and high acyl gellan gum hydrogel for lycopene delivery	73
Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species	73
Comparative lipidomics analysis of human, bovine and caprine milk by UHPLC-Q-TOF-MS	73
Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms	72
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu	72
Comparative metabolomics study of Tartary (Fagopyrum tataricum (L.) Gaertn) and common (Fagopyrum esculentum Moench) buckwheat seeds	72
The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds	72
GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods	72
Sensing of mercury ions in Porphyra by Copper @ Gold nanoclusters based ratiometric fluorescent aptasensor	72
The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities	71
Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk	71
Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times	71
Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls	71
Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein	71
Ultrasound-assisted deep eutectic solvent as green and efficient media combined with functionalized magnetic multi-walled carbon nanotubes as solid-phase extraction to determine pesticide residues in	71
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review	71
Encapsulation of menthol into cyclodextrin metal-organic frameworks: Preparation, structure characterization and evaluation of complexing capacity	71
Electrochemical behavior of reduced graphene oxide/cyclodextrins sensors for ultrasensitive detection of imidacloprid in brown rice	71
Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications	71
An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures	71
Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities	71
Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms	71
Facile extraction and determination of organophosphorus pesticides in vegetables via magnetic functionalized covalent organic framework nanocomposites	70
Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China	70
Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods	70
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	70
Applications of metabolomics in the research of soybean plant under abiotic stress	70
Jasmonic acid treatment alleviates chilling injury in peach fruit by promoting sugar and ethylene metabolism	70
Rapid and sensitive detection of diclazuril in chicken samples using a gold nanoparticle-based lateral-flow strip	70
A systematic review of phytochemicals in oat and buckwheat	70
Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace	69
Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels	69
Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract	69
The antifungal effects of cinnamaldehyde against Aspergillus niger and its application in bread preservation	69
Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein	69
Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography–quadrupole-Orbitrap high-resolution mass spectrometry (UH	69
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	69
Edible coating based on beeswax-in-water Pickering emulsion stabilized by cellulose nanofibrils and carboxymethyl chitosan	69
Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties	69
Identification of novel umami peptides from myosin via homology modeling and molecular docking	69
Microbial production of value-added bioproducts and enzymes from molasses, a by-product of sugar industry	69
Multicolor colorimetric detection of ochratoxin A via structure-switching aptamer and enzyme-induced metallization of gold nanorods	69
Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy	69
Antimicrobial bio-nanocomposite films based on gelatin, tragacanth, and zinc oxide nanoparticles – Microstructural, mechanical, thermo-physical, and barrier properties	68
Antioxidant and enzyme-inhibitory activity of peppermint extracts and essential oils obtained by conventional and emerging extraction techniques	68
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	68
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition	68
Characterization of glucosinolates in 80 broccoli genotypes and different organs using UHPLC-Triple-TOF-MS method	68