Food Chemistry

Article	Citations
Editorial Board	399
Development of a novel sugaring-out assisted extraction (SoAE) method for zinc determination in milk samples by flame atomic absorption spectrometry with discrete sample introduction	390
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	328
Triazine-pyridine covalent organic frameworks integrated cellulose films for sweet cherry photodynamic antibacterial preservation	278
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	255
Release of glycosidically-bound volatiles in orange juice under natural conditions	242
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	233
Smartphone-based digital image colorimetry for rapid benzoyl peroxide detection in wheat flour	223
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	219
Simultaneous determination of Pb2+ and Hg2+ at food specimens by a Melamine-based covalent organic framework modified glassy carbon electrode	209
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	203
Plant fibres. A solution to reduce pesticides, OTA and histamine in red and white wines	201
Editorial Board	193
Editorial Board	186
Editorial Board	184
(−)-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	182
Dual-functionalized defective metal–organic frameworks for fast and sensitive biosensing of Salmonella	181
Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing	180
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	177
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry	175
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	174
Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef	174
Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries	173
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	172
Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western Australia	167

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	167
Advances and innovations in surface-enhanced Raman scattering detection of microcystins: towards sensitive, rapid, and high-throughput analysis	164
Effects of different intake levels of brown rice and whole wheat on the mental state of mice	161
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	158
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	157
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	157
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	156
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	155
Corrigendum to “Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME–GC–MS and UPLC–MS/MS studies” [Food Chem. 484 (2025) 14	154
Corrigendum to “Characterization of γ-CD-MOF-stabilized thymol pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish” [Food Chemistry 476 (2025) 143273]	154
Targeted lipidomics reveals the impact of processing units on fatty acids and oxidized lipids in nutritionally complete food for special medical purposes	153
Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)	152
Enzymatic complex for broilers fed on a diet containing different levels of Distiller Dried Grains with Solubles	150
A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder	149
Stabilization of oleogels using high internal-phase Pickering emulsions stabilized by myofibrillar proteins from large yellow croaker as a template: Effect of pH and transglutaminase	148
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	146
Aptamer-driven upconversion fluorescence detection of dual pesticide residues in tea	146
Light-exclusion bagging modulates phenylpropanoid metabolism to balance preharvest quality and postharvest granulation in ‘Sanhongmiyou’ pomelo	146
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	146
Bidirectional improvement in characteristic aroma and anti-digestibility of taro puree via precise addition	146
Development of dimeric aptamers for highly specific recognition of patulin and a label-free fluorescence aptasensor with a thioflavin T probe	145
Proteomic insights into DEM-induced oxidative stress: Glycolytic and antioxidant synergy in beef colour stability	145
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	143
Medium and long-chain triacylglycerol modified enhances alpha-linolenic acid bioavailability of silkworm pupa oil: A comparative study with plant-based oils	143
The synergistic effect of double catalysis of TGase-mediated limited deamidation and cross-linking of zein to form multifunctional zein-based film for food preservation	142
Sodium substitutes synergizing with dietary fiber: Effect on the textural, sensory, digestive, and storage properties of emulsified sausages	142
The threshold concentration capsaicin enhanced salty taste and reduced sodium: Sensory assessment and analysis of physiological and biochemical characteristics of saliva	140
Detection of adulteration in cupuaçu pulp using spectroscopy in the infrared in conjunction with multivariate techniques	139
Advances in affinity magnetic bead - based pretreatment and detection strategies for mycotoxins in foods: A review	139
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS	138
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	137
Impact of exogenous cinnamic acid on some quality indices, phenolic compounds, main phenolic biosynthesis enzymes and senescence rate of strawberry fruit	137
Edible hydrogel coating films encapsulating α-lipoic acid and Chlamydomonas reinhardtii: A novel approach for blueberry preservation	136
Heteroaptamer recognition mediated strand displacement amplification for efficient electrochemical analysis of beta-2-microglobulin in breast milk	136
Pea protein isolate-quercetin covalent complexes: Structure, functionality, and molecular mechanisms underlying emulsion stability	136
Untargeted metabolomics for candidate marker nomination during late-stage cocoa fermentation: a framework toward objective endpoint assessment	135
Enhancing tomato shelf life using isolated cellulose fibers from Asian Palmyra palm coated with garlic oil	134
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	134
Structured design colon-targeted nanoparticles with different distribution ratios of lecithin inside and outside starch helical cavity for enhancing GLP-1 secretion	133
A rapid and closed-tube method based on the dual-color fluorescence loop-mediated isothermal amplification for visual detection of Atlantic salmon (Salmo salar)	133
New insights into the role of ultrasonication in the myofibrillar protein-chlorogenic acid interaction under non-oxidative or oxidative environments and thermal gelation	133
Development of certified reference materials for two acylated anthocyanins	133
A comprehensive exploration of tartrazine detection in food products: Leveraging fluorescence nanomaterials and electrochemical sensors: Recent progress and future trends	132
Impact of mixed β-conglycinin and hydrolysates of glycinin on the thermal transition and polymerization behavior of gluten	132
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	131
A SERS bioassay based on vancomycin-modified PEI-interlayered nanocomposite and aptamer-functionalized SERS tags for synchronous detection of Acinetobacter baumannii and Klebsiella pneumoniae	131
Biotechnological upcycling of Laminaria japonica processing waste via Lactiplantibacillus plantarum fermentation: release and formation of antioxidant and tyrosinase-inhibitory compounds	130
Multi-omics evaluation of grape microbial diversity and natural wine flavor metabolites under extra-simplified eco-viticulture	130
Elucidating the cleavage patterns of allergenic epitopes of Parvalbumin by L. helveticus fermentation through cell envelope proteinase hydrolysis and computer simulation	129
Gelatin-Isomaltooligosaccharide conjugates for co-encapsulation of Lactobacillus plantarum JJBYG12 and plant extract: characterization, release characteristics, and storage stability	128

Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids	128
Anti-inflammatory effect of high-abundance Core oligopeptides from white tea via the PI3K/AKT/NF-κB signaling pathway	128
Identifying factors influencing Hydroxytyrosol in wines: Varietal selection, organic management, and yeast strategies in rosé and white wine production	128
Electrochemical determination of Roxarsone using preconcentration-based signal amplification on modified screen-printed electrode	128
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	127
Impact of chlorine dioxide on zearalenone degradation in corn germ and corn oil quality	126
Mechanism of synergistic astringency enhancement by organic acids in model wine: Insights from organic acid-phenols-protein triadic interaction	125
Artemisia argyi essential oil - loaded β-cyclodextrin/whey protein microcapsules: dual antifungal and disease resistance-inducing effects to enhance blueberry shelf life	125
Suspect phenolic compound profiling in Corinthian currants (Vitis vinifera L., var. Apyrena)	124
Supercritical carbon dioxide coextraction of Citrullus lanatus seeds & Citrus aurantium peels: bioactivity profiling and incorporation in oleofoams thereof	124
Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ	124
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	123
Screening of key dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from casein hydrolysates based on peptidomics, chemometrics, recombination, and omission experiments	123
Bioavailability and excretion profile of betacyanins – Variability and correlations between different excretion routes	123
Protease-lipase co-mediated cheese microstructural changes enhanced proteolysis and lipolysis kinetics during in vitro dynamic digestion for the elderly	121
The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology	121
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion	121
Antifungal, antioxidant activity, and preservation effect of caffeic acid quaternary ammonium salt-modified chitosan	121
Vancomycin-bacterial imprinted polymer hybrid for viable Staphylococcus aureus highly efficient capture, photothermal inactivation, and sensitive detection	121
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	120
Biomimetic GNPs-interwoven photonic molecularly imprinted polymer for the colored determination of trace 17β-estradiol	120
Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein	120
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	118
Multivariate optimization of the infrared radiation-assisted digestion of bivalve mollusk samples from Brazil for arsenic and trace metals determination using ICP OES	118
A reliable fluorescence “turn-on” aptasensor based on dual-emitting europium metal-organic frameworks for ultrasensitive and selective detection of sulfamethazine	117
Current electroanalytical approaches in the carbamates and dithiocarbamates determination	117
Direct infusion–multiple reaction monitoring cubed (DI–MRM3) enables widely targeted bi-omics of Colla Corii Asini (Chinese name: Ejiao)	116
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	116
Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan	115
Differential modulation of aroma profiles in instant Oolong tea powder by two Aspergillus niger β-glucosidases	115
Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage	114
Dual-mode aptasensor based on P-CeO2NR@Mxene and exonuclease I-assisted target recycling for malachite green detection	114
Medium- and long-chain triacylglycerols as enteral nutrition enhancing the nutritional status of postoperative rats undergoing chemotherapy by increasing the bioavailability of functional fatty acids	114
New silicon nanoparticles for “turn-on” detection of salicylaldehyde in food based on ESIPT mechanism	114
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios	113
Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge	113
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	112
Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure	112
In vivo microcapillary sampling coupled with matrix-assisted laser desorption/ionization fourier transform ion cyclotron resonance mass spectrometry for real-time monitoring of paraquat and diquat in	112
Multiple recognition-powered abiotic bimetallic oxide nanozyme-based colorimetric platform for the selective detection of allergen β-lactoglobulin	112
Metabolomic navigated Citrus waste repurposing to restore amino acids disorder in neural lesion	112
Effects of α,β-unsaturated aldehydes on the structural, oxidative, and digestive properties of oyster myofibrillar proteins during thermal processing	112
Valorising feather keratin: antioxidant activity, cytotoxicity and mutagenicity during processing and gastrointestinal digestion	112
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection	111
Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process	111
Identification and quantitation of multiplex camellia oil adulteration based on 11 characteristic lipids using UPLC-Q-Orbitrap-MS	111
Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside	110
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	110
Unveiling the flavor secrets of Zhejiang rosy vinegar: A comprehensive analysis of volatile compounds and functional properties across regions	110
Bioaccessibility of chlorogenic acid and curcumin co-encapsulated in double emulsions with the inner interface stabilized by functionalized silica nanoparticles	110
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce	109
Insights into the key odorants in Chimonanthus praecox var. concolor Mak. Flower using the sensomics approach	109
Bioinspired iron porphyrin covalent organic framework nanozyme with peroxidase-like activity for ratiometric colorimetric and portable swab-assisted detection of nitrite in food samples	108
Universal biosensing platform based on polyMn-MOF nanosheets for efficient analysis of foodborne pathogens from diverse foodstuffs	108
Alkaline-heat induced the conformationally flexible regions of soy protein and their effect on subunit aggregation	108
Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice	108
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota	107
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits	106
Investigation into the biochemical properties of loquat fruits and their optical properties of hyperspectral imaging spectral correlation during the progression of postharvest fungal infection	106
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	106
Preparation and evaluation of licochalcone A - integrated casein-pectin nanodelivery system: Insights into its gastrointestinal digestibility and bioavailability	106
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability	105
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis	105
Development of an electrochemical sensor utilizing MWCNs-poly(2-aminothiophenol) @AgNPs nanocomposite for the simultaneous determination of Pb2+ and Cd2+ in food samples	105
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	105
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms	105
Effects of germination temperature on physicochemical properties and in vitro protein digestibility of oat flour (Avena sativa)	105
Bitter peptides formed during in-vitro gastric digestion induce mechanisms of gastric acid secretion and release satiating serotonin via bitter taste receptors TAS2R4 and TAS2R43 in human parietal cel	105
Novel ratiometric electrochemical aptasensor based on broad-spectrum aptamer recognition for simultaneous detection of penicillin antibiotics in milk	104
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester	104
Editorial Board	104
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	104
Improving the sensitivity of lateral flow immunoassay for Salmonella typhimurium detection via flow-rate regulation	103
Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot	103
Gastric clot formation and digestion of milk proteins in static in vitro infant gastric digestion models representing different ages	103
Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint	103
Molecularly imprinted polyphenylboronic acid/carboxylated graphene-based electrochemical sensor for ultrasensitive detection of 3-monochloropropane-1,2-diol in soy sauces	103
Gums from different botanical sources: Physicochemical characterization seldom found in literature	103
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	103
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour	103

Insight into the boosted ZEN degradation over defective Bi2WO6 ultrathin layers: ROS-mediated mechanism and application in corn oil	103
MOF/COF hybrid adsorbents enable rapid and efficient pyrethroid extraction from eggplant via pH-salt-independent DSPE-HPLC for food safety analysis	102
Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing	102
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage	102
Disposable and ready-to-use deep eutectic solvent-immersed melt-blown polypropylene fabric for analyzing triazole pesticide residues in large-volume tea beverages and environmental waters	102
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry	102
Molecular mechanism of interaction between mannoprotein and proanthocyanidin	102
Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability	102
A new fluorescent probe based on metallic deep eutectic solvent for visual detection of nitrite and pH in food and water environment	101
Optimization of anaerobic fermentation and aerobic stability of total mixed ration via wet distiller's grains incorporation: Insights into clean recycling and nitrogen emissions control	101
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	101
Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances	101
Miniaturized extraction and determination of swelling agents in fruits and vegetables based on deep eutectic solvent-molecularly imprinted hydrophilic resin	101
Recent developments in nanoemulsions against spoilage in cold-stored fish: A review	100
Nitrogen doped biomass derived carbon dots as a fluorescence dual-mode sensing platform for detection of tetracyclines in biological and food samples	100
Inhibition mechanism of membrane-separated silver carp hydrolysates on ice crystal growth obtained through experiments and molecular dynamics simulation	100
Volatiles from cocoa bean to nibs, liquor, and chocolate: An integrated chemometric analysis of fermentation treatments with pulp reduction, malt residues, and banana peel	100
Multi-scale structure provides new insights into the physicochemical and digestive behaviors of kiwifruit (Actinidia spp.) starch obtained from defective hard fruits	100
Polyphenol-modified ovalbumin-lysozyme heteroprotein microcapsules: A complex coacervation approach for enhancing probiotic viability	100
Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses	100
Study on the regulation of water-fat distribution, physical properties and gluten molecular conformation of frozen dough by amphiphilic Tremella polysaccharide – corn germ globulin gel	100
Incorporation of polysaccharides (κ-carrageenan and flaxseed gum) to improve the stability of rice bran oil body emulsion and oil body oleogel: microstructure, physicochemical stability and digestive	99
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	99
Immunomodulatory effects of inulin-type fructans from Arctium lappa L. by targeting gut microbiota and their metabolites	99
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	99
Carboxymethyl cellulose/polyvinyl alcohol-based antioxidant film strengthened by physical/chemical bonding of cinnamaldehyde-tannin-metal nanoparticles	99
pH modulates antibacterial activity of hydroxybenzaldehyde derivatives immobilized in chitosan films via reversible Schiff bases and its application to preserve freshly-squeezed juice	99
Accurate identification of goat milk on small-scale geographical origin: A nuclear magnetic resonance spectrometry and machine learning study	99
Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics	98
Dynamic changes in umami and aroma compounds and transcriptome analysis of Pleurotus pulmonarius at different growth stages	98
Biotransformation-induced chemical modifications and nitrite production in beetroot and arugula extracts: Toward natural alternatives to synthetic preservatives in the meat industry	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
Design of oleogel-based co-delivery systems for proanthocyanidins and curcumin: Focusing on the modulation of interfacial and oleogel structures by emulsifiers	98
Mycotoxins in plant-based beverages: a study on occurrence in the Brazilian market	98
Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein–iron complexes	97
Changes in health-promoting metabolites associated with high-altitude adaptation in honey	97
The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification	97
Ultrasound pretreatment-enhanced OSA esterification of proso millet starch for application in low-fat mayonnaise	96
Mechanism insights into NaCl-regulated molecular aggregation and crosslinking during Antarctic krill (Euphausia superba) surimi gelation: A comparative study with Litopenaeus vannamei	96
Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies	96
Covalently cross-linked walnut protein-proanthocyanidin composite nanoparticles: Preparation, characterization, and Pickering emulsifying properties	96
A comparative evaluation of the composition and antioxidant activity of free and bound polyphenols in sugarcane tips	95
Functional modulation of proteins by basic amino acids: mechanisms, applications, and future prospects	95
Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties	95
The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review	94
Flexible Ag nanoparticle-decorated SU-8 micron-column array films as sensitive SERS substrates for in situ detection of pesticide residues	94
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	94
Formulation and characterization of plant-based egg white analogs using RuBisCO protein	94
Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota–yolk metabolites crosstalk	94
Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis	94
Corrigendum to “The differential effects of sodium chloride on the formation of amyloid-like fibrils derived from glutenin and gliadin” [Food Chem. 520 (2026) 149793]	94
A core epiphytic bacterial consortia synergistically protect citrus from postharvest disease	94
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch	94
Glycosidic and peptidyl bond cleavage reactions of maltosylated carnosine	93
Effect of different chain-length fatty acids on the retrogradation properties of rice starch	93
New and efficient magnetic nanocomposite extraction using multifunctional deep eutectic solvent based on ferrofluid and vortex assisted-liquid–liquid microextraction: Determining primary aromatic amin	93
Ultra-sensitive determination of Ochratoxin A in coffee and tea samples using a novel semi-automated in-syringe based coagulant-assisted fast mycotoxin extraction (FaMEx) technique coupled with UHPLC-	93
Innovative dual-ligand approach for designing Zn-MOFs nanostructures for carrageenan-based active and intelligent packaging of fresh-cut fruits	93
Concentration-dependent photoluminescence biomass-derived carbon dots as fluorescent sensors for economical, green, rapid and sensitive detection of gatifloxacin in foods	93
Natural α-glucosidase inhibitors from Aquilaria sinensis leaf-tea: Targeted bio-affinity screening, identification, and inhibition mechanism	93
Overexpression of ZlMYB1 and ZlMYB2 increases flavonoid contents and antioxidant capacity and enhances the inhibition of α-glucosidase and tyrosinase activity in rice seeds	93
Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken	93
Sonication and sodium alginate synergistically modify whey protein emulsion gels for enhanced delivery of astaxanthin bioaccessibility	92
Substrate cultivation system improved the quality of ‘Hongyan’ strawberry fruits compared with the soil cultivation system	92
Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry	92
Immunochromatographic strip for rapid and sensitive detection of bupirimate residues in peach, orange, and carrot	92
Ice crystal growth regulates the formation of anisotropic lamellar structure in vacuum-extruded surimi-based products: Insights from microstructural evolution and physicochemical property changes	92
Magnetic-fluorescent immunosensing platform applying AuNPs heterogeneous MIL-53(Al) composite for efficient detection of zearalenone	92
Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production	92
Recent perspectives on the biosynthesis of galacto-oligosaccharides: A systematic review and meta-analysis	92
Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil	92
Impact of an innovative two-step temperature-controlled accelerated germination process on phytochemical enhancement, digestibility, and morphological changes in colored rice	92
Nontargeted analysis of volatiles in food contact paper: odorants, risk substances, and their potential origins	91
Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment	91
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes	91
Recent advances in crustacean melanosis: Mechanism of melanosis, evaluation methods, and inhibition techniques	91
The mechanism of enhanced technofunctionality of wheat aleurone layer sourdough fermentation by interaction of exopolysaccharides and gluten proteins	91
Improving summer black tea quality via vibratory withering and piling fermentation: Insights from metabolomics and sensory analysis	91
Headspace GC/MS and fast GC e-nose combined with chemometric analysis to identify the varieties and geographical origins of ginger (Zingiber officinale Roscoe)	91
A biorefinery approach for the simultaneous obtention of essential oils, organic acids and polyphenols from citrus peels: Phytochemical characterization and bioactive potential	91
Edible plant oils with high n-3/n-6 polyunsaturated fatty acids ratio prolong the lifespan of Drosophila by modulating lipid metabolism	91
Establishment of a screening method for potential allergens and assessment of the allergenicity of Chlorella variabilis	91
Techno-functional aspects of kombucha analogs formulated from mulberry coproducts	91
Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch	90
Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes	90
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches	90
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham	90
Effect of linseed oil and oleogels on the thermal aggregation behavior of myofibrillar protein from Nemipterus virgatus	90
pH-responsive citral microcapsules with tannic acid-FeIII coordination complexes	90
Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep	90
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar	89
RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays	89
A polyoxometalate/chitosan-Ti3C2Tx MXene nanocomposite constructed by electrostatically mediated strategy for electrochemical detecting L-tryptophan in milk	89
From waste to bioactive compounds: A response surface methodology approach to extract antioxidants from Pistacia vera shells for postprandial hyperglycaemia management	89
Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties	89