Food Chemistry

Article	Citations
Editorial Board	1482
Glycosidic and peptidyl bond cleavage reactions of maltosylated carnosine	389
Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification	387
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	313
Rapid and sensitive detection of foodborne pathogens via nanoparticle-assisted ICP-MS and electrochemical multimodal analysis	279
Nontargeted analysis of volatiles in food contact paper: odorants, risk substances, and their potential origins	272
Development and characterization of caffeine-loaded nanoliposomes decorated by cationic amylose and cationic amylose- menthol inclusion complex coatings; a novel oral co-delivery system	269
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	264
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	252
New silicon nanoparticles for “turn-on” detection of salicylaldehyde in food based on ESIPT mechanism	233
Enhancement of oil-resistance and antibacterial property of cellulose paper by coated with natural compound for eco-friendly cake packaging	228
Bioavailability and excretion profile of betacyanins – Variability and correlations between different excretion routes	217
Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot	211
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	211
Impact of an innovative two-step temperature-controlled accelerated germination process on phytochemical enhancement, digestibility, and morphological changes in colored rice	207
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	205
Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties	202
Effect of linseed oil and oleogels on the thermal aggregation behavior of myofibrillar protein from Nemipterus virgatus	194
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	193
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour	192
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	191
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	190
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	186
Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry	184
Thermal sensing of syringic acid in food samples via molecularly imprinted polymers synthesized from bio-based deep eutectic solvents as monomers	183

Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation	181
Effect of drying techniques, conditions and feed types on the quality of dried curry leaf powder	176
Multivariate optimization of the infrared radiation-assisted digestion of bivalve mollusk samples from Brazil for arsenic and trace metals determination using ICP OES	175
Integration of pre-trained GRU and molecular docking for virtual screening of quinoa seed derived ACE inhibitory peptides: An innovative prediction strategy	174
A novel preparation method for black rice wine (beer, Huangjiu and sweet wine) and its association with a core nutrient–metabolite network	171
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	169
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	169
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids	168
Release of glycosidically-bound volatiles in orange juice under natural conditions	166
Dual-functionalized defective metal–organic frameworks for fast and sensitive biosensing of Salmonella	165
Development of certified reference materials for two acylated anthocyanins	162
Tea polyphenols coating improves physiological properties, microstructure and chemical composition of cuticle to suppress quality deterioration of passion fruit during cold storage	159
Gums from different botanical sources: Physicochemical characterization seldom found in literature	159
Emerging biosensors to detect aflatoxin M1 in milk and dairy products	157
Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis	157
An improved up-conversion nanoparticles-based immunochromatographic assay for rapid detection of zearalenone in cereals	155
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach	155
Corrigendum to “Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions” [Food Chemistry 285 (2019) 130–138]	155
The role of wheat flour minor components in predicting water absorption	153
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice	151
A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life o	151
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	150
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits	149
Multi-effect coupling enhanced PtPdRhFeCu HEA/N-Cu-ZnSe@C biosensing device for pesticide residue detection in fruits and vegetables with ultra-low detection limit	147
Effects of different fatty acids on the structure, physicochemical properties, and in vitro digestibility of Chinese yam resistant starch-lipid complexes	146
Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology	146
A SERS bioassay based on vancomycin-modified PEI-interlayered nanocomposite and aptamer-functionalized SERS tags for synchronous detection of Acinetobacter baumannii and Klebsiella pneumoniae	145
Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch	144
A new fluorescent probe based on metallic deep eutectic solvent for visual detection of nitrite and pH in food and water environment	144
Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process	144
Cellulose nanofibril-stabilized Pickering emulsion as a high-performance interfacial biocatalysis system for the synthesis of phosphatidylserine	141
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	141
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	141
Highly sensitive fluorescent quantification of carbendazim by two-dimensional Tb-MOF nanosheets for food safety	140
Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry	139
Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes	139
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile	137
Portable metal-organic framework alginate beads for high-sensitivity fluorescence detection and effective removal of residual pesticides in fruits and vegetables	137
Glucose-metabolism-triggered colorimetric sensor array for point-of-care differentiation and antibiotic susceptibility testing of bacteria	136
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	135
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels	134
Investigation into the biochemical properties of loquat fruits and their optical properties of hyperspectral imaging spectral correlation during the progression of postharvest fungal infection	132
Structural, physicochemical and functional properties of quinoa, buckwheat and amaranth protein isolates: A comparative study	132
Insights into food allergy mechanisms and the anti-allergic potential of natural polyphenols in regulating FcεRI-mediated mast cell degranulation	131
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health	129
Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries	129
Highly ammonia-responsive starch/PVA film with gas absorption system as the ‘bridge’ for visually spoilage monitoring of animal-derived food	128
Digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles	128
Dual-layers Raman reporter-tagged Au@Ag combined with core-satellite assemblies for SERS detection of Zearalenone	128
A fluorescent dual-emitting platform for fluorescent “turn-on” ratiometric detection of ascorbic acid in beverages utilizing luminol-embedded iron-based metal–organic frameworks	127

Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances	127
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios	125
A novel Zn/Eu-MOF for the highly sensitive, reversible and visualized sensing of ofloxacin residues in pork, beef and fish	125
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce	124
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels	124
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	124
Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds	122
Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies	122
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester	122
Phyllanthus emblica Linn: A comprehensive review of botany, traditional uses, phytonutrients, health benefits, quality markers, and applications	122
A bifunctional core–shell gold@Prussian blue nanozyme enabling dual-readout microfluidic immunoassay of food allergic protein	121
Coffee grounds-derived carbon quantum dots as peroxidase mimetics for colorimetric and fluorometric detection of ascorbic acid	121
Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota–yolk metabolites crosstalk	121
Zinc-doped carbon quantum dots-based ratiometric fluorescence probe for rapid, specific, and visual determination of tetracycline hydrochloride	119
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	119
Synthesis of natural proanthocyanidin based novel magnetic nanoporous organic polymer as advanced sorbent for neonicotinoid insecticides	118
Amplified electrochemical sensor employing Ag NPs functionalized graphene paper electrode for high sensitive analysis of Sudan I	117
Metabolomic and chemometric profiles of ten southern African indigenous fruits	116
MOF/COF hybrid adsorbents enable rapid and efficient pyrethroid extraction from eggplant via pH-salt-independent DSPE-HPLC for food safety analysis	116
An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability	116
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	116
Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria × ananassa Duch.) during cold storage	115
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	115
Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep	115
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein	114
Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment	114
Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ	114
DHA loaded nanoliposomes stabilized by β-sitosterol: Preparation, characterization and release in vitro and vivo	113
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham	113
Improved yield of theaflavin-3,3ʹ-digallate from Bacillus megaterium tyrosinase via directed evolution	113
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry	112
Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism	111
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	111
Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC–MS chemical fingerprints, data fusion and chemometrics	111
Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties	110
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis	110
Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice	109
Exploration, sequence optimization and mechanism analysis of novel xanthine oxidase inhibitory peptide from Ostrea rivularis Gould	109
Multifunctional packaging film with sustained release behavior triggered by pH microenvironment for efficient preservation of pork	109
Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics	109
Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition	108
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	108
Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabiliti	108
The use of analytical techniques coupled with chemometrics for tracing the geographical origin of oils: A systematic review (2013–2020)	108
Essential oil-nanoemulsion based edible coating: Innovative sustainable preservation method for fresh/fresh-cut fruits and vegetables	107
Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment	107
A comprehensive exploration of tartrazine detection in food products: Leveraging fluorescence nanomaterials and electrochemical sensors: Recent progress and future trends	107
Extraction of polyphenols associated with pectin from olive waste (alperujo) with choline chloride	107
Recent developments in nanoemulsions against spoilage in cold-stored fish: A review	107
Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion	106
Bioaccessibility of chlorogenic acid and curcumin co-encapsulated in double emulsions with the inner interface stabilized by functionalized silica nanoparticles	106
The first harmonised total diet study in Portugal: Planning, sample collection and sample preparation	106
Chemical composition and heavy metal content of Chilean seaweeds: Potential applications of seaweed meal as food and feed ingredients	105
Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate	105
Optimizing geographical traceability models of Chinese Lycium barbarum: Investigating effects of region, cultivar, and harvest year on nutrients, bioactives, elements and stable isotope composition	105
Microclimate changes caused by black inter-row mulch decrease flavonoids concentrations in grapes and wines under semi-arid climate	105
Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestion	104
Unveiling the polyphenol profile and bioactive potential of kiwi berry (Actinidia arguta): Antioxidant capacity and enzyme inhibition activities	104
Synergetic effects of water-soluble polysaccharides for intensifying performances of oleogels fabricated by oil-absorbing cryogels	104
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch	104
Tannic acid-mediated covalent effects on the structural and antioxidant properties of dual zein/casein protein complex nanoparticles	104
Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe)	103
Design of oleogel-based co-delivery systems for proanthocyanidins and curcumin: Focusing on the modulation of interfacial and oleogel structures by emulsifiers	103
In vitro digestion, absorption and biological activities of acylated anthocyanins from purple sweet potatoes (Ipomoea batatas)	103
Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastr	103
Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips	102
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection	102
Alkaline lysis-recombinase polymerase amplification combined with CRISPR/Cas12a assay for the ultrafast visual identification of pork in meat products	102
A film-like SERS aptasensor for sensitive detection of patulin based on GO@Au nanosheets	101
Variations in oxidation profiles of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) by frozen storage and hydroxyl radicals: A proteomic insight	101
Identification of syrup adulteration in wolfberry honey using CNN-CBAM-SVM combined with 1H NMR	101
New insights into the role of ultrasonication in the myofibrillar protein-chlorogenic acid interaction under non-oxidative or oxidative environments and thermal gelation	101
Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies	101
Boric acid group-functional ruthenium complex as a novel fluorescence probe for robust detection of propyl gallate and tert-butyl hydroquinone by tuning the pH	101
Mechanistic insights into structural disassembly and antioxidant peptide release from Morchella septimelata proteins during simulated gastrointestinal digestion	101
Innovative dual-ligand approach for designing Zn-MOFs nanostructures for carrageenan-based active and intelligent packaging of fresh-cut fruits	100
Multivariate Optimization and Principal Component Analysis for Elemental Determination in Sheep Meat from Southern Brazil	100
Mycotoxins in plant-based beverages: a study on occurrence in the Brazilian market	100
Multi-scale structure provides new insights into the physicochemical and digestive behaviors of kiwifruit (Actinidia spp.) starch obtained from defective hard fruits	100
Post-heat treatment and pectin addition affect protein digestion and absorption release kinetics in pigs through microstructural and rheological modifications	100

Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses	99
Techno-functional aspects of kombucha analogs formulated from mulberry coproducts	99
Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan	99
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms	99
Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its app	99
Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts	98
The preparation of food-derived peptides for calcium delivery: formation routes, binding mechanisms and strategies to enhance biofunctionality	98
Tyrosinase inhibitory mechanism of pyrimidine-thiols and their potential application in the anti-browning of fresh-cut apples	97
Biomimetic GNPs-interwoven photonic molecularly imprinted polymer for the colored determination of trace 17β-estradiol	97
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability	97
Non-destructive quantification of lutein and beta-carotene in spinach by Raman spectroscopy under optimized conditions for linear discriminant analysis	97
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	96
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum	96
Insights into the key odorants in Chimonanthus praecox var. concolor Mak. Flower using the sensomics approach	96
Protease-lipase co-mediated cheese microstructural changes enhanced proteolysis and lipolysis kinetics during in vitro dynamic digestion for the elderly	96
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	96
Mesoporous Co3O4/SnO2 nanostructured composite as a selective and ultrafast adsorbent for simultaneous dispersive solid phase microextraction of cadmium, copper, and lead in spices, vegetables and wat	96
Overexpression of ZlMYB1 and ZlMYB2 increases flavonoid contents and antioxidant capacity and enhances the inhibition of α-glucosidase and tyrosinase activity in rice seeds	95
Plant fibres. A solution to reduce pesticides, OTA and histamine in red and white wines	95
Improvement of egg yolk powder properties through ultrasound coupled sodium sulfite pretreatment assisted enzymatic hydrolysis and underlying mechanism	95
Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein–iron complexes	95
Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism	94
Discovery of Doenjang aging marker and metabolites alteration during long-term aging period: Targeted and untargeted metabolomic study	94
Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge	94
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	94
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	93
A polyoxometalate/chitosan-Ti3C2Tx MXene nanocomposite constructed by electrostatically mediated strategy for electrochemical detecting L-tryptophan in milk	93
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota	93
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation	93
Edible plant oils with high n-3/n-6 polyunsaturated fatty acids ratio prolong the lifespan of Drosophila by modulating lipid metabolism	93
Substrate cultivation system improved the quality of ‘Hongyan’ strawberry fruits compared with the soil cultivation system	93
Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure	93
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	92
The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review	92
A rapid and closed-tube method based on the dual-color fluorescence loop-mediated isothermal amplification for visual detection of Atlantic salmon (Salmo salar)	92
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	92
Multiple recognition-powered abiotic bimetallic oxide nanozyme-based colorimetric platform for the selective detection of allergen β-lactoglobulin	92
The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal	92
Synthesis of oligosaccharides with prebiotic potential by crude enzyme preparation from Bifidobacterium	92
CO2-responsive switchable hydrophilic solvent as a novel extractant for selective extraction and separation of natural bioactive ingredients: A comprehensive review	92
Fe3O4@Ag@Pt nanoparticles with multienzyme like activity for total antioxidant capacity assay	92
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-	91
Metabolism and release of characteristic components and their enzymatic mechanisms in Pericarpium Citri Reticulatae co-fermentation	91
An investigation of extracellular vesicles in bovine colostrum, first milk and milk over the lactation curve	91
From waste to bioactive compounds: A response surface methodology approach to extract antioxidants from Pistacia vera shells for postprandial hyperglycaemia management	91
Immunochromatographic strip for rapid and sensitive detection of bupirimate residues in peach, orange, and carrot	91
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate	91
Editorial Board	91
Biotransformation-induced chemical modifications and nitrite production in beetroot and arugula extracts: Toward natural alternatives to synthetic preservatives in the meat industry	90
Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)	90
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	90
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	90
Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint	90
Editorial Board	90
Enhancing tomato shelf life using isolated cellulose fibers from Asian Palmyra palm coated with garlic oil	90
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	90
Elucidating the cleavage patterns of allergenic epitopes of Parvalbumin by L. helveticus fermentation through cell envelope proteinase hydrolysis and computer simulation	90
A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening	90
Editorial Board	90
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	90
Comprehensive gas chromatography with mass spectrometry analysis of sterols in red goji berries (Lycium sp.)	89
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	89
Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)	89
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]	89
Mechanism of reducing rice starch digestibility by quinoa protein amyloid-like fibrils pretreated with magnetic field	89
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	89
Recent advances in crustacean melanosis: Mechanism of melanosis, evaluation methods, and inhibition techniques	89
Novel nanoceria in situ-derived porphyrin heterostructure enhanced electrochemiluminescent and colorimetric dual-mode detection of tetracycline residue in foods	89
Cocktail enzyme-assisted natural deep eutectic solvent for enhanced extraction of capsaicin from chili peppers: Mechanism exploration based on multi-experiments and molecular dynamic simulation	89
(−)-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	88
Untargeted metabolomics and comparative flavonoid analysis reveal the nutritional aspects of pak choi	88
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	88
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	88
Novel green production of natural-like vanilla extract from curcuminoids	88
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	88
Editorial Board	87
Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review	87
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	87
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry	87
A SERS aptasensor based on a flexible substrate for interference-free detection of carbendazim in apple	87
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	87
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	87
Enhanced stability of stilbene-glycoside-loaded nanoparticles coated with carboxymethyl chitosan and chitosan hydrochloride	87
Determination of ethanol in foods and beverages by magnetic stirring-assisted aqueous extraction coupled with GC-FID: A validated method for halal verification	87
Cyclodextrin reduced Fe(III) nanozyme-based colorimetric and photothermal dual-mode assay for early monitoring meat freshness by sensitive detection of hypoxanthine	87
A comparative metabolomics analysis of phytochemcials and antioxidant activity between broccoli floret and by-products (leaves and stalks)	86
Detection of vinegar adulteration with spirit vinegar and acetic acid using UV–visible and Fourier transform infrared spectroscopy	86
Microstructurally tunable pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture	86
The effect of thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk	86
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	86
Simultaneous determination of Pb2+ and Hg2+ at food specimens by a Melamine-based covalent organic framework modified glassy carbon electrode	86
Glycated walnut meal peptide‑calcium chelates (COS-MMGGED-Ca): Preparation, characterization, and calcium absorption-promoting	85
Selective adsorption of egg white hydrolysates onto activated carbon: Establishment of physicochemical mechanisms for removing phenylalanine	85
Spectral analysis of the impact of various polysaccharides on the entrapment of curcumin by whey protein isolate	85
Preparation and evaluation of licochalcone A - integrated casein-pectin nanodelivery system: Insights into its gastrointestinal digestibility and bioavailability	85