Food Chemistry

Article	Citations
Green fractionation and hydrolysis of fish meal to improve their techno-functional properties	898
Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques	378
Complexes of soybean protein fibrils and chlorogenic acid: Interaction mechanism and antibacterial activity	335
A highly selective dual-signal response ratiometric fluorescence sensing strategy for malachite green in fish based on carbon dots/copper nanoclusters nanocomposite	279
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	259
Quantitative analysis of molecular interactions in κ-carrageenan-Isovanillin biocomposite for biodegradable packaging and pharmaceutical applications using NMR, TOF-SIMS, and XPS approach	240
Screening of specific binding peptide for β-lactoglobulin using phage display technology	239
An activatable fluorescence probe for rapid detection and in situ imaging of β-galactosidase activity in cabbage roots under heavy metal stress	227
The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine	218
Selection of pollution-safe head cabbage: Interaction of multiple heavy metals in soil on bioaccumulation and transfer	213
Paper-based electrochemiluminescence device for the rapid estimation of trimethylamine in fish via the quenching effect of thioglycolic acid-capped cadmium selenide quantum dots	211
Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility	208
Stabilization of Pickering emulsions via synergistic interfacial interactions between cellulose nanofibrils and nanocrystals	205
Content and distribution of major and trace elements as a tool to assess the genotypes, harvesting time, and cultivation systems of potato	176
Multivariate assessment for predicting antioxidant activity from clove and pomegranate extracts by MCR-ALS and PLS models combined to IR spectroscopy	168
Chemical profiling of Ulva species for food applications: What is in a name?	168
Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers	167
Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions	160
Open sandwich fluorescence-linked immunosorbent assay for detection of soy isoflavone glycosides	160
Effect of nisin and potassium sorbate additions on lipids and nutritional quality of Tan sheep meat	159
Grain starch, fatty acids, and amino acids determine the pasting properties in dry cultivation plus rice cultivars	159
How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?	158
Effect of Cu2+ and Al3+ on the interaction of chlorogenic acid and caffeic acid with serum albumin	157
Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea	153
Selenium Health Benefit Values and Hg and Se speciation studies for elucidating the quality and safety of highly consumed fish species and fish-derived products	153

Evaluation of slurry sampling preparation of enteral nutrition formulations for multielement determination using inductively coupled plasma optical emission spectrometry	151
Improving solubility and stability of β-carotene by microencapsulation in soluble complexes formed with whey protein and OSA-modified starch	147
Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation	147
Application of a transition metal oxide/carbon-based nanocomposite for designing a molecularly imprinted poly (l-cysteine) electrochemical sensor for curcumin	145
The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols	143
Estimation of doses absorbed by potato tubers under electron beam or X-ray irradiation using an optical fingerprinting strategy	142
Integrative analyses of widely targeted metabolomic profiling and derivatization-based LC-MS/MS reveals metabolic changes of Zingiberis Rhizoma and its processed products	142
Wide-scope multi-residue analysis of pesticides in beef by ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry	142
Phenolic profiles of Australian monofloral Eucalyptus, Corymbia, Macadamia and Lophostemon honeys via HPLC-DAD analysis	140
Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion	140
Facial synthesis of fluorine-engineered magnetic covalent organic framework for selective and ultrasensitive determination of fipronil, its metabolites and analogs in food samples	140
Emerging deep eutectic solvents for food waste valorization to achieve sustainable development goals: Bioactive extractions and food applications	137
Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”	137
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China	137
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	137
Design fabrication of electrochemical sensor based on Ru(bpy)22+/SMWCNTs/Au/GCE electrode for the selective determination of 5′-guanosine monophosphate	136
Construction of a water-soluble fluorescent probe for copper (II) ion detection in live cells and food products	135
Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating–cooling regimes	135
The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid	134
In-situ indirect measurements of real-time moisture contents during microwave vacuum drying of beef and carrot slices using terahertz time-domain spectroscopy	134
AODB: A comprehensive database for antioxidants including small molecules, peptides and proteins	132
Accumulation and metabolism of selenium in the rare yeast Kazachstania unispora during the selenium enrichment process	131
Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient	131
The role of hydrogen bonds in TAG derivative-based oleogel structure and properties	125
Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase	125
Exploiting the potential of Sudanese sorghum landraces in biofortification: Physicochemical quality of the grain of sorghum (Sorghum bicolor L. Moench) landraces	125
Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis	125
Multivariate modelling techniques applied to metabolomic, elemental and isotopic fingerprints for the verification of regional geographical origin of Austrian carrots	124
Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles	124
Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment	123
Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification	123
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota	123
Biomimetic functional material-based sensors for food safety analysis: A review	122
Identification and characterization of plant-derived biomarkers and physicochemical variations in the maturation process of Triadica cochinchinensis honey based on UPLC-QTOF-MS metabolomics analysis	121
Complete chemical characterization of Crocus sativus via LC-HRMS: Does trimming affect the chemical content of saffron?	119
Application of visible-near infrared spectroscopy in tandem with multivariate analysis for the rapid evaluation of matcha physicochemical indicators	119
Effects of structural characteristics of phenolic compounds on oxidation of glycerol trioleate: Action rule and mechanism	118
Recent insights into the physicochemical properties, bioactivities and their relationship of tea polysaccharides	118
Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation	117
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile	117
The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp	117
Clarification of apple, grape and pear juices by co-immobilized amylase, pectinase and cellulase	117
Effect of LED lights on the growth, nutritional quality and glucosinolate content of broccoli, cabbage and radish microgreens	117
The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage	116
Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis	115
A ratiometric fluorescence aptasensor based on photoinduced electron transfer from CdTe QDs to WS2 NTs for the sensitive detection of zearalenone in cereal crops	115
Effects of protein fibrillation and antioxidants on probiotic survival during ambient storage	114
Novel composite nanomaterials based on magnetic molecularly imprinted polymers for selective extraction and determination of rutin in fruit juice	112
Magnetic fiber headspace solid-phase microextraction of Ferulago angulata volatile components using Preyssler‐type polyoxometalate/metal–organic framework/silica aerogel sorbent	111
Variable selection in the chemometric treatment of food data: A tutorial review	110

Microfluidic colorimetric analysis system for sodium benzoate detection in foods	110
Application of stable isotopic and mineral elemental fingerprints in identifying the geographical origin of concentrated apple juice in China	110
Smartphone-assisted ratiometric sensing platform for on-site tetracycline determination based on europium functionalized luminescent Zr-MOF	108
Mechanism of the initial oxidation of monounsaturated fatty acids	108
Revealing quality chemicals of Tetrastigma hemsleyanum roots in different geographical origins using untargeted metabolomics and random-forest based spectrum-effect analysis	108
Label-Free quantitation of milk oligosaccharides from different mammal species and heat treatment influence	107
Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties	107
Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties	107
Determination of the most informative chemical elements for discrimination of rice samples according to the producing region	107
Greener extraction process and enhanced in vivo bioavailability of bioactive components from Carthamus tinctorius L. by natural deep eutectic solvents	106
Development and validation of QuEChERS-based LC-MS/MS method for simultaneous quantification of eleven N-nitrosamines in processed fish meat, processed meat, and salted fish products	106
Ascorbic acid and ascorbyl palmitate-loaded liposomes: Development, characterization, stability evaluation, in vitro security profile, antimicrobial and antioxidant activities	106
Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage	105
Comparison of flavonoids and phenylpropanoids compounds in Chinese water chestnut processed with different methods	105
Insights into the formation of carboxymethyl chitosan-nisin nanogels for sustainable antibacterial activity	104
Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (Oreochromis niloticus) salami	104
Phyllanthus emblica Linn: A comprehensive review of botany, traditional uses, phytonutrients, health benefits, quality markers, and applications	104
Oxidative lipidomics to elucidate the non-volatile derivatives of four typical triglycerides in vegetable oils under simulated frying conditions	104
Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside	104
The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages	103
Interaction and binding mechanism of cyanidin-3-O-glucoside to lysozyme in varying pH conditions: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches	103
Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process	103
Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation	103
From waste to health: Application of MOF modified walnut biochars for the determination of twenty pesticides in wheat flour by ultra-high performance liquid chromatography-tandem mass spectrometry	102
Formation of di-Tyrosine in pasteurized milk during shelf storage	102
Stamplike flexible SERS substrate for in-situ rapid detection of thiram residues in fruits and vegetables	102
Dual techniques for trace copper determination: DES/Dithizone based liquid phase microextraction-flame atomic absorption spectrophotometry and digital image based colorimetric probe	102
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	102
Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality	102
The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions	101
Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis	101
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads	101
Synthesis of N-doped and P-doped silicon quantum dots and their applications for tetracycline detection in the honey samples and antibacterial properties	100
Stability of tryptophan-containing LOs in flaxseed oil and their response towards γ-tocopherol	100
Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour	100
RNA-cleaving deoxyribozyme-linked immunosorbent assay for the ultrasensitive detection of chloramphenicol in milk	99
A target-induced amperometic aptasensor for sensitive zearalenone detection by CS@AB-MWCNTs nanocomposite as enhancers	99
Methyl jasmonate promotes salinity adaptation responses in two grapevine (Vitis vinifera L.) cultivars differing in salt tolerance	99
Smartphone-based chemiluminescence detection of aflatoxin B1 via labelled and label-free dual sensing systems	98
Flower-like 3D MoS2 microsphere/2D C3N4 nanosheet composite for highly sensitive electrochemical sensing of nitrite	98
Prediction performance and reliability evaluation of three ginsenosides in Panax ginseng using hyperspectral imaging combined with a novel ensemble chemometric model	98
Properties, extraction and purification technologies of Stevia rebaudiana steviol glycosides: A review	97
A comprehensive approach to the monitoring of steroidal glycoalkaloids in foods of plant origin	97
Editorial Board	97
Effects of epigallocatechin gallate on the stability, dissolution and toxicology of ZnO nanoparticles	97
Dual effects of quercetin on protein digestion and absorption in the digestive tract	97
Glucose-metabolism-triggered colorimetric sensor array for point-of-care differentiation and antibiotic susceptibility testing of bacteria	97
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses	96
An optimal saponification and extraction method to determine carotenoids in avocado	96
Effects of chitooligosaccharide-functionalized graphene oxide on stability, simulated digestion, and antioxidant activity of blueberry anthocyanins	96
Separation, enrichment and cytoprotection of antioxidant peptides from Xuanwei ham using aqueous two-phase extraction	96
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch	96
Colloidal and interfacial properties of spray dried pulse protein-blueberry polyphenol particles in model dispersion systems	96
Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed	96
Preparation, structural analysis of alcohol aroma compounds/β-cyclodextrin inclusion complexes and the application in strawberry preservation	96
Production of CaCO3-single-coated probiotics and evaluation of their spectroscopic properties, morphological characteristics, viability, and intestinal delivery efficiency	95
Fabrication, characterization, and bioactivity of self-assembled carrier-free colloidal dispersions from Citrus × Limon ‘Rosso’ essential oil and tea polyphenols	95
Component analysis using UPLC-Q-TOF/MS and quality evaluation using fingerprinting and chemometrics for hops	94
Cytology, metabolomics, and proteomics reveal the grain filling process and quality difference of wheat	94
Bioconversion of lignans in flaxseed cake by fermented tofu microbiota and isolation of Enterococcus faecium strain ZB26 responsible for converting secoisolariciresinol diglucoside to enterodiol	94
Untargeted metabolomics unravels distinct gut microbial metabolites derived from plant-based and animal-origin proteins using in vitro modeling	94
New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch	94
Tert-Butylhydroquinone retards longan fruit deterioration by regulating membrane lipid and energy metabolisms	94
Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein content	94
Dual emitting aggregation-induced electrochemiluminescence from tetrastyrene derivative for chloramphenicol detection	94
Cyanidin and rutin inhibit the formation of heterocyclic aromatic amines in chemical modeling systems and smoked chicken drumsticks	93
Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds	93
Strategies for data reduction in non-targeted screening analysis: The impact of sample variability for food safety applications	93
Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review	92
A comparative authentication study of fresh fruit and vegetable juices using whole juice and sugar-specific stable isotopes	92
Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics	92
High-throughput method based on a novel thin-film microextraction coating for determining macrolides and lincosamides in honey	92
Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems	91
Molecular-level insights into the brewing-dependent chemical diversity, properties, and formation mechanism of Moutai Base baijiu using Fourier transform ion cyclotron resonance mass spectrometry	91
Virtual-screening of xanthine oxidase inhibitory peptides: Inhibition mechanisms and prediction of activity using machine-learning	91
Evaluation of a modified atmosphere packaging system in pallets to extend the shelf-life of the stored tomato at cooling temperature	91
Comprehensive gas chromatography with mass spectrometry analysis of sterols in red goji berries (Lycium sp.)	91
A comparative evaluation of the effect of SSI and Wx allelic variation on rice grain quality and starch physicochemical properties	91
Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp	90
Pullulanase-assisted bamboo leaf flavonoids optimize the instant properties, in vitro digestibility, and underlying mechanism in yam flour	90

Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation	90
Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle	90
Preparation of molecularly imprinted polymer for the specific adsorption and selective extraction of alkylresorcinols from whole wheat flour	90
Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates	90
Direct and selective determination of p-coumaric acid in food samples via layered Nb4AlC3-MAX phase	89
Volatile fingerprint of food products with untargeted SIFT-MS data coupled with mixOmics methods for profile discrimination: Application case on cheese	89
A reliable fluorescence “turn-on” aptasensor based on dual-emitting europium metal-organic frameworks for ultrasensitive and selective detection of sulfamethazine	89
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health	89
Piezoelectric sensing of glucose oxidase activity of Aspergillus niger spores pretreated by different methods	88
Pork liver tissue-specific peptide markers for food authenticity testing and adulteration detections	88
Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment	88
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	88
Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science	88
Acceleration mechanism of the rehydration process of dried rice noodles by the porous structure	88
Soil variables and reflected light revealed the plasticity of grape and wine composition: Regulation of the flavoromics under inner row gravel covering	87
Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose	87
Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses	87
Influence of year, genotype and cultivation system on nutritional values and bioactive compounds in tomato (Solanum lycopersicum L.)	87
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	87
Residue and dissipation of two formulations of emamectin benzoate in tender cowpea and old cowpea and a risk assessment of dietary intake	87
Honeys with anti-inflammatory capacity can alter the elderly gut microbiota in an ex vivo gut model	87
Bioassay-guided preparation of antioxidant, anti-inflammatory active fraction from crabapples (Malus prunifolia (Willd.) Borkh.)	86
Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid	86
Analyzing the effect of germination on the pasting, rheological, morphological and in- vitro antioxidant characteristics of kodo millet flour and extracts	86
Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei	86
In vitro digestion, absorption and biological activities of acylated anthocyanins from purple sweet potatoes (Ipomoea batatas)	86
A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems	86
Sensitive surface-enhanced Raman spectroscopy (SERS) determination of nitrofurazone by β-cyclodextrin-protected AuNPs/γ-Al2O3 nanoparticles	86
Botanical authentication of globe artichoke-containing foods: Differentiation of Cynara scolymus by a novel HRM approach	85
Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing	85
Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment	85
Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics	85
Extraction and identification of proanthocyanidins from the leaves of persimmon and loquat	85
The effects of drying methods and harvest season on piperine, essential oil composition, and multi-elemental composition of black pepper	85
Study on influence factors and sources of mineral elements in peanut kernels for authenticity	84
Thermal treatment of alkali lignin to eliminate its inhibition of pancreatic proteases in vitro	84
Freezing-assisted sugaring-out liquid-liquid extraction coupled with LC-MS/MS for quantitative determination of perchlorate in honey	84
Influence of acetylation and chemical interaction on edible film properties and different processing methods for food application	84
Immobilization of α-amylase onto functionalized molybdenum diselenide nanoflowers (MoSe2-NFs) as scaffolds: Characterization, kinetics, and potential applications in starch-based industries	84
Comparative analysis of LC-MS/MS and real-time PCR assays for efficient detection of potential allergenic silkworm	83
Editorial Board	83
Real-time oxygen sensing as a powerful tool to investigate tyrosinase kinetics allows revising mechanism and activity of inhibition by glabridin	83
Analytical insights for ensuring authenticity of Greek agriculture products: Unveiling chemical marker applications	83
Investigating the loss of major yolk proteins during the processing of sea cucumber (Apostichopus japonicus) using an MRM-based targeted proteomics strategy	83
Exploring the roles of excess amino acids, creatine, creatinine, and glucose in the formation of heterocyclic aromatic amines by UPLC-MS/MS	83
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	83
Natural diversity in the carotene, tocochromanol and fatty acid composition of crude palm oil	83
A naphthimide fluorescent probe for the detection of selenols in selenium-enriched Tan sheep	83
Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão)	83
Ovalbumin-coated gold nanoparticles with interesting colloidal stability for colorimetric detection of carbaryl in complex media	83
Covalent organic framework reinforced hollow fiber bar for extraction and detection of bisphenols from beverages	82
In vivo biosynthesis of nutritional holoferritin nanoparticles: Preparation, characterization, iron content analysis, and synthetic pathway	82
Synergistic growth-inhibition effect of quercetin and N-Acetyl-L-cysteine against HepG2 cells relying on the improvement of quercetin stability	82
Identification of S-adenosyl- -homocysteine hydrolase from banana fruit as a novel plant panallergen	82
A potent mechanism for revealing structurally manipulated sweetness inhibitory property of lactisole derivatives	82
Identification of mozambioside roasting products and their bitter taste receptor activation	81
Fluorescence sensing technology for the rapid detection of haze-forming proteins in white wine	81
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	81
Antioxidant-rich foods and nutritional value in daily kindergarten menu: A randomized controlled evaluation executed in Slovenia	81
Release of glycosidically-bound volatiles in orange juice under natural conditions	81
Core-shell structured magnetic covalent-organic frameworks for rapid extraction and preconcentration of okadaic acid in seawater and shellfish followed with LC-MS/MS quantification	81
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	80
The first harmonised total diet study in Portugal: Vitamin D occurrence and intake assessment	80
AMPK and metabolic disorders: The opposite roles of dietary bioactive components and food contaminants	80
Modification of zein dough functionality using kafirin as a coprotein	80
Developing a magnetic SERS nanosensor utilizing aminated Fe-Based MOF for ultrasensitive trace detection of organophosphorus pesticides in apple juice	80
Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines	80
Inhibitory effects of thiol compounds on theaflavin browning and structural analysis of the causative substances	80
Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings	79
Radioactivity evaluation and radiation dosimetry assessment in Greek honey	79
Development of methods for quantitative determination of the total and reactive polysulfides: Reactive polysulfide profiling in vegetables	79
Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes	79
Lipidomics studies reveal dynamic changes in polar lipids of developing endosperm of oat and wheat varieties with differing oil contents	79
Mild acid hydrolysis on Fucan sulfate from Stichopus herrmanni: Structures, depolymerization mechanism and anticoagulant activity	79
High hydrostatic pressure treatment induced microstructure changes and isothiocyanates biosynthesis in kale	79
The mechanism of probiotic action of human milk N-glycome towards B. infantis ATCC 15697 and identification of the principal functional components	79
A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in wines	78
An improved method for rapid evaluation of enzymatic cis/trans isomerization of C18:1 monounsaturated fatty acids	78
Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry	78
Editorial Board	78
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes	78
The improvement of tyrosol bioavailability by encapsulation into liposomes using pH-driven method	77
Inhibition of nitrite in prepared dish of Brassica chinensis L. during storage via non-extractable phenols in hawthorn pomace: A comparison of different extraction methods	77
Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy	77
Editorial Board	77
Ultrasound-assisted enzymatic indirect determination of total 3-monochloropropane-1,2-diol esters in canned fish oil fraction	77
Lipase-catalyzed one-step regioselective synthesis of 1,2-dioctanoylgalloylglycerol in a solvent-free system: Optimization of reaction conditions and structural elucidation	77
RE: Letter to the Editor – Analytical strategy for EU control laboratories to detect the presence of rDNA	76
Perennial halophyte Salicornia neei Lag.: Cell wall composition and functional properties of its biopolymers	76
Editorial Board	76
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	76
Thermal conversion kinetics and solubility of soy isoflavones in subcritical water extraction	76
Editorial Board	76
Discrimination of geographical origin and species of China's cattle bones based on multi-element analyses by inductively coupled plasma mass spectrometry	76
Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea	76