Food Chemistry-X

Article	Citations
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	638
Progress in triacylglycerol isomer detection in milk lipids	169
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	147
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	128
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	97
Quality analysis and assessment of representative sea buckthorn fruits in northern China	91
Synergistic effects of Malva sylvestris gum and chitosan in bilayer films: Optimizing physical and functional properties with Salvia abrotanoides essential oil	80
Rapid evaluation of antioxidant activity of Rheum tanguticum: A synergistic strategy of near-infrared spectroscopy, chromatographic effects, and machine learning	80
Common proteins analysis of different mammals' mature milk by 4D-Label-Free	77
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	75
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production	74
Sulfated heteropolysaccharides from Undaria pinnatifida: Structural characterization and transcript-metabolite profiling of immunostimulatory effects on RAW264.7 cells	71
Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit	70
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage	68
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles	65
RSM optimization of fermentation technology of yellow wine produced from Millets rice (containing Daylily and Agaricus blazei Murr) and analysis of volatile aroma constituents and amino acid contents	64
Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect	62
Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.	61
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits	61
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation	61
In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota	56
Obtaining higher yield and quality rapeseed protein: complex enzymatic hydrolysis assisted alkaline water extraction of cold pressed-extracted rapeseed meal	56
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	55
Corrigendum to “The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C	53
Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef	53

Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	53
Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis	52
Editorial Board	52
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	52
Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study	51
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	51
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	50
Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products	50
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	48
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	48
Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction	47
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract	47
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	47
Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate	46
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms	45
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review	45
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats	44
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	43
Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation	43
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	42
Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter	42
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	42
The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.	42
Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies	41
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	41
Application of flash GC e-nose and FT-NIR combined with deep learning algorithm in preventing age fraud and quality evaluation of pericarpium citri reticulatae	40
Conventional and in silico approaches to select promising food-derived bioactive peptides: A review	40
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	40
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	40
Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation	40
Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties	39
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness	39
Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics	39
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy	39
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	39
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves	39
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas	38
Effect of light-selective sunshade net on the quality and aromatic characteristics of Cabernet Sauvignon grapes and wine: Exploratory experiment on strong solar irradiance in northwestern China	38
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)	38
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	38
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation	37
Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation of Lonicera caerulea berries	37
Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives	37
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds	37
Chemical and flavour dynamics in Cyperus esculentus L. pomace-raspberry composite fruit wine fermentation: A combined UHPLC-OE-MS and HS-SPME-GC–MS approach	37
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	37
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours	37
Research progress on generation, detection and control of hazards in baked foods during thermal processing	37
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	36
A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea	36

Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	36
FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration	36
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	35
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	35
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract	34
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	34
Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review	34
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties	34
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	34
Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics	33
Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan	33
Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques	33
A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. ch	33
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	33
Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates	33
Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice	33
Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology	33
Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes	32
Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties	32
Comparative metabolic profiling of different pakchoi cultivars reveals nutritional diversity via widely targeted metabolomics	32
Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices	32
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds	32
Dicyclohexylcarbodiimide and disodium succinate induce the change of energy metabolism in relation to longan pulp breakdown	32
Exogenous γ-aminobutyric acid strengthens phenylpropanoid and nitrogen metabolism to enhance the contents of flavonoids, amino acids, and the derivatives in edamame	31
DNP and ATP regulate the pulp breakdown development in Phomopsis longanae Chi-infected longan fruit through modulating the ROS metabolism	31
Promoting effects of NaCl and KCl stresses on astaxanthin yield in Microcystis flos-aquae	31
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process	31
Structural and functional analysis of soy protein-skipjack tuna protein gels prepared by two-screw extrusion and their effects on metabolites and gut microbiota in vitro	31
Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity	31
Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream	31
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals	31
Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress	30
Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy	30
Comparative study of polysaccharide metabolites in purple, orange, and white Ipomoea batatas tubers	30
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation	30
Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads	30
Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC–MS combined with near infrared	30
A screening for optimal selenium enrichment additives for selenium-enriched fish production: Application of a HPLC-ICP-MS method	30
Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans	29
Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro	29
Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives	29
Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars (Cucurbita moschata and Cucurbita maxima) at harvest and during postharvest storage	29
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba	29
Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation	29
Effects of different packaging on dried sword prawn (Parapenaeopsis hardwickii) quality, flavor, microbial communities, and lipid profiles during chilled storage: An integrated analysis	28
Sensomics-assisted identification of key aroma components contributing to the characteristic scent of vacuum-extracted Jin Guanyin tea hydrolat and its aroma enhancement potential	28
The effects of Trametes versicolor fermented Rosa roxburghii tratt and coix seed quild on the nutrition, sensory characteristics and physical and chemical parameters of yogurt	28
Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago	28
Preparation, physicochemical properties, and in vitro digestion characteristics of coconut diacylglycerol oil	28
The alphabet of sea fennel: Comprehensive phytochemical characterisation of Croatian populations of Crithmum maritimum L.	28
Multimodal deep learning with hyperspectral imaging for accurate origin classification of wolfberries	28
Development of environment-friendly bio-based film with improved performance for food preservation using dialdehyde starch grafted konjac flour	28
Metabolomic fingerprinting of Indonesian beetroot across Java agroecological zones: A tool for geographical authentication and quality assessment	28
Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity	28
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases	27
Comparative evaluation of amino acid profiles, fatty acid compositions, and nutritional value of two varieties of head water Porphyra yezoensis: “Jianghaida No. 1” and “Sutong No.1”	27
Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review	27
Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying	27
The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine	27
Improving the functional performance of anthocyanin indicator films through antimicrobial peptides incorporation: Enhanced stability, swelling control, and antibacterial efficacy	27
Immunomodulatory peptides from sturgeon cartilage: Isolation, identification, molecular docking and effects on RAW264.7 cells	27
Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization	27
Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS	27
Antioxidant and flavor properties of different apple cultivars grown in Korea	27
Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes	27
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective	27
Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles	27
Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages	26
Multi-omics profiling reveals microbial regulation of a key aromatic ester phenethyl acetate formation in fermented alfalfa and its impact on sheep feed preference	26
Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview	26
Comparative study on the effects of different drying technologies on the structural characteristics and biological activities of polysaccharides from Idesia polycarpa maxim cake meal	26
Novel sulphur-selective method for simultaneous determination of thiram and asomate based on carbon dots and its application in fruits	26
Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (Zingiber officinale cv. Xiaohuang): A ready-to-eat flavoring food	26
Effect of temperature on bighead carp (Hypophthalmichthys nobilis) skin collagen: Structure, emulsification and rheological properties	26
Tea eggs-inspired Pickering emulsion stabilized by cooked egg white protein-EGCG complexes: Astaxanthin loading and 3D printing.	26
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices	26
Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol	26
1H NMR metabolomic responses correlated to meat quality of Nile tilapia (Oreochromis niloticus) reared under combined dietary salt and water salinity conditions	26
Effects of pollination cultivars on the characteristic volatile organic compounds in pears using E-nose, HS-SPME-GC–MS, and HS-GC-IMS	26
Citrus essential oils – Based nano-emulsions: Functional properties and potential applications	26

Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation	26
The fate and potential hazards of chlorfenapyr and one metabolite tralopyril in cabbages: A comprehensive investigation	25
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science	25
Effects of different processing methods on phenolic compounds in flaxseed meal	25
Tea pruning litter biochar amendment in soil reduces arsenic, cadmium, and chromium in made tea (Camellia sinensis L.) and tea infusion: A safe drink for tea consumers	25
Unveiling the formation mechanism of characteristic components in steam pot chicken soup with sanchi-ginseng based on HPLC, GC–MS combined with metabolomics	25
Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study	25
Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties	25
Mechanistic insight into the inhibition of α-glucosidase by millet Prolamin K3ZAN2: An integrated experimental and molecular simulation study	25
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review	25
Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea	25
Application of laccase-inorganic nanoflowers based time-temperature integrator to real-time monitor the freshness of pasteurized milk	25
Enhancing anthocyanin stability via co-assembled nanoencapsulation with tripeptides by intermolecular interaction	25
Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger	25
Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying	25
Chitosan-based hydrogels: From preparation to applications, a review	25
Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties	25
Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice	24
ThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice	24
Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages	24
Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC–MS and ESR technologies	24
Effect of boiling and extraction methods using water or 80 % ethanol on the physiological activities of the inner shell of chestnut (Castanea crenata)	24
Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying	24
Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine	24
Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging	24
Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste	24
Preliminary study on comparison of egg extraction methods for development of fetal bovine serum substitutes in cultured meat	24
A modified QuEChERS method coupled with GC–MS/MS for the rapid and simultaneous analysis of polybrominated diphenyl ethers and novel brominated flame retardant residues in animal-derived foods	24
Recent trends in the application of protein electrospun fibers for loading food bioactive compounds	24
Toward smart and in-situ mycotoxin detection in food via vibrational spectroscopy and machine learning	24
Differential analysis of phytochemistry and antioxidant activity in five citrus by-products based on chromatography, mass spectrometry, and spectrum-effect relationships	24
Edible insect larvae as sustainable sources of chitosan: Influence of species and drying method on functional and structural properties	24
The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku	24
Screening of maillard reaction substrates from roasted flaxseed and comparative analysis of the antioxidant potential of their products	24
Yeast extract foliar spray elicits divergent aroma-phenolics profiles in ‘Cabernet Sauvignon’ and ‘Marselan’ grapes and wines	24
Development of “Smart Foods” for health by nanoencapsulation: Novel technologies and challenges	23
Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing	23
Surveying the utilization of cold plasma and plasma-activated water on food pigments, bioactive compounds, enzymes, vitamins, fatty acid, and essential oils: Considerations, mechanisms, and future tre	23
Effect of β-glucans with different molecular weights on pasting, rheological, texture properties, and in vitro digestibility of normal and waxy highland barley starches	23
Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities	23
Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics	23
A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products	23
Exploration of the effect of ultrasound treatment on starch-theanine-EGCG complexes based on multi-scale structure and prediction of the interaction by density functional theory calculations	23
High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum	23
Ultrasound assisted deep eutectic solvent-based extraction of Montepulciano d’ Abruzzo grape seeds for the recovery of the grape seed oil and its biological evaluation	23
Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin	23
High molecular weight soluble dietary fiber of corn bran exhibits stronger inhibitions in digestibility and short-term retrogradation of corn starch than low molecular weight soluble fiber	23
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP	23
Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability	22
Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead	22
Cold plasma as an emerging catalytic route for oil modification	22
Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods	22
The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage	22
Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus	22
Structural, physicochemical, and gel properties of Wencheng yam (Dioscorea alata L.) starch and its application for enhancing set-type yogurt properties	22
Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments	22
Probing the binding mechanism of tea polyphenols from different processing methods to anti-obesity and TMAO production-related enzymes through in silico molecular docking	22
The binding mechanism of a novel ferrous ion chelating peptide from chicken blood hemoglobin and the bioavailability of the chelate	22
Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices	22
Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors	22
Characterization of Xiaoqu Qingxiangxing Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments	22
A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications	22
Comparison of the characteristics of phenolic compounds in Se-enriched kiwifruit and conventional kiwifruit	22
Mechanistic insights into the Bacillus subtilis K6 solid-state fermentation-induced structural transformation and enhanced bioactivity of flaxseed meal dietary fiber	22
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS	22
Impact of lactisole on the time-intensity profile of selected sweeteners in dependence of the binding site	21
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)	21
Insight into the differences of meat quality between Qinghai white Tibetan sheep and black Tibetan sheep from the perspective of metabolomics and rumen microbiota	21
Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits	21
Artificial intelligence-driven detection of microplastics in food: A comprehensive review of sources, health risks, detection techniques, and emerging artificial intelligence solutions	21
Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips	21
Development and single laboratory validation of a targeted liquid chromatography-triple quadrupole mass spectrometry-based method for the determination of insulin like growth factor-1 in different typ	21
Corrigendum to “The first German total diet study (BfR MEAL Study) confirms highest levels of dioxins and dioxin-like polychlorinated biphenyls in foods of animal origin title of article” [Food Chem.:	21
Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient	21
Physicochemical and gelling properties of heat-induced gels formed by soy lipophilic protein with β-conglycinin and glycinin	21
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions	21
Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities	21
Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours	21
Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China	21
Research progress of tartaric acid stabilization on wine characteristics	21
Phytochemical characterization and nutritional value of vegetable oils from ripe berries of Schinus terebinthifolia raddi and Schinus molle L., through extraction methods	21
A new insight into the exosome protein and lipid composition in camel colostrum and mature milk using comparative proteome and lipidomics analyses	21
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea	21
Treponema primitia α1–2-fucosyltransferase-catalyzed one-pot multienzyme synthesis of fucosylated oligosaccharide lacto-N-fucopentaose I with antiviral activity against enterovirus 71	20
Investigation on the protective effects of the color stability of phycocyanin in vitro	20
Development of a protocol for fractionating and characterising fibres from lignocellulosic food waste	20
Valorization of agro-waste of pea: challenges, current developments, and circular bioeconomy	20
Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure	20
Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior	20
Enzymatic interesterification of freshwater fish oil from grass carp (Ctenopharyngodon idella) viscera: a novel approach to mitigate fishy odors through lipid restructuring	20
Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach	20
The influence of processing technologies on the biological activity of carbohydrates in food	20
Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage	20
Comparative effects of ceramic vessels and conventional aging containers on the chemical composition, sensory attributes, and consumer perception of wine	20
A comparative evaluation of chemical composition and nutritional value of bamboo rice and major cereals reveals the potential utility of bamboo rice as functional food	20