Food Chemistry-X

Article	Citations
Nutritional health aspects and functional properties of nut yogurt: Future perspectives	324
A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations	261
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	57
New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food	51
Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment	51
Valorization of raw papaya (Carica papaya) and citrus peels for development of antimicrobial and biodegradable edible film	49
Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process	48
Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract	45
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	42
Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides	40
Vertical flow immunoassay for multiplex mycotoxins based on photonic nitrocellulose and SERS nanotags	39
Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits	39
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	38
Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu	37
Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides	37
Green hydrothermal approach for the synthesis of carbon quantum dots from waste tea bags for acrylamide detection in drinking water: A fluorescence assay validated by HPLC-PDA analysis	37
Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry	35
Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review	35
In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)	34
Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu	34
A CsPb0.95Ni0.05Br3 NCs-based fluorescence sensor for rapidly and accurately evaluating trace water in edible oils along with the structure destruction and dissolution	33
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	33
Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications	33
Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples	32
Preparation and characterization of zein–lecithin–total flavonoids from Smilax glabra complex nanoparticles and the study of their antioxidant activity on HepG2 cells	32

Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution	32
Effects of milling on texture and in vitro starch digestibility of oat rice	31
Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes	31
Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS	30
Facile synthesis and evaluation of three magnetic 1,3,5-triformylphloroglucinol based covalent organic polymers as adsorbents for high efficient extraction of phthalate esters from plastic packaged fo	29
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	29
The key role of vineyard parcel in shaping flavonoid profiles and color characteristics of Cabernet Sauvignon wines combined with the influence of harvest ripeness, vintage and bottle aging	29
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	29
Active compounds: A new direction for rice value addition	29
Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan	28
Caferana seeds (Bunchosia glandulifera) as a new source of nutrients: Evaluation of the proximal composition, solvent extraction, bioactive compounds, and δ-lactam isolation	28
Combination of light stable isotopic and elemental signatures in Thai Hom Mali rice with chemometric analysis	28
Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes	27
Transmembrane behaviors and quantitative structure–activity relationship of dietary flavonoids in the presence of intestinal digestive products from different carbohydrate sources based on in vitro an	24
Miniaturized solid-phase microextraction coupled with gas chromatography-mass spectrometry for determination of endocrine disruptors in drinking water	24
Editorial Board	24
Editorial Board	24
Effect of free and bound polyphenols from Rosa roxburghii Tratt distiller's grains on moderating fecal microbiota	24
Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin	24
The combined treatments of brassinolide and zeaxanthin better alleviate oxidative damage and improve hypocotyl length, biomass, and the quality of radish sprouts stored at low temperature	23
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract	23
Four cucurbitane glycosides taimordisins A–D with novel furopyranone skeletons isolated from the fruits of Momordica charantia	23
Ionic liquid depolymerize the lignocellulose for the enzymatic extraction of feruloylated oligosaccharide from corn bran	23
Highly sensitive immunochromatographic assay for simultaneous determination of azaperone and azaperol in pork	22
Effects of hawthorn addition on the physicochemical properties and hydrolysis of corn starch	22
Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance	22
Inhibitory effects of rooibos (Aspalathus linearis) against reactive carbonyl species and advanced glycation end product formation in a glucose-bovine serum albumin model and cookies	22
Effects of cooling rates during depuration on the quality of Pacific oysters (Crassostrea gigas) at anhydrous preservation stage	22
Influence of roasting on the thermal degradation pathway in the glucosinolates of fragrant rapeseed oil: Implications to flavour profiles	21
Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process	21
Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters	21
TMT-based quantitative proteomics reveals protein biomarkers from cultured Pacific abalone (Haliotis discus hannai) in different regions	21
Current strategies for the management of valuable compounds from hops waste for a circular economy	21
Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities	21
Investigation into the characteristic volatile flavor of old duck	20
A novel exopolysaccharide from Weissella cibaria FAFU821: Structural characterization and cryoprotective activity	20
Proteomics reveals energy limitation and amino acid consumption as antibacterial mechanism of linalool against Shigella sonnei and its application in fresh beef preservation	20
Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation	20
Utilization of palm residues for biochar production using continuous flow pyrolysis unit	20
The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar	20
The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages	20
Editorial Board	20
Preparation, structure, and in-vitro hypoglycemic potential of debranched millet starch-fatty acid composite resistant starch	20
Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review	20
Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics	19
Novel inhibitory effect of black chokeberry (Aronia melanocarpa) from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study	19
Effect of modified okara insoluble dietary fibre on the quality of yoghurt	19
Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions	19
Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process	19
Synthesis, anti-browning effect and mechanism research of kojic acid-coumarin derivatives as anti-tyrosinase inhibitors	18

Dissipation, accumulation, distribution and risk assessment of fungicides in greenhouse and open-field cowpeas	18
Deposition and enrichment of carotenoids in livestock products: An overview	18
Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability	18
Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel	18
Antioxidant activity of spirostanol saponins from Allii Macrostemonis Bulbus and their contents in different origins and processed products	18
Investigation of volatile compounds during fermentation of Elaeagnus moorcroftii Wall.ex schlecht. juice by Bifidobacterium animalis subsp. lactis HN-3 and Lacticaseibacillus paracasei YL-29	18
Study on peanut protein oxidation and metabolomics/proteomics analysis of peanut response under hypoxic/re-aeration storage	18
Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack	18
Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness	18
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours	18
Grafting chlorogenic acid enhanced the antioxidant activity of curdlan oligosaccharides and modulated gut microbiota	17
Simultaneous extraction and quantitative analysis of S-Methyl-l-Cysteine Sulfoxide, sulforaphane and glucosinolates in cruciferous vegetables by liquid chromatography mass spectrometry	17
Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology	17
Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios	17
Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties	17
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	17
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	17
Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste	17
Organic acid and sugar components accumulation and flavor associated metabolites dynamic changes in yellow- and white-fleshed seedless loquats (Eriobotrya japonica)	17
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	16
Identification, structural characterization, and molecular dynamic simulation of ACE inhibitory peptides in whey hydrolysates from Chinese Rushan cheese by-product	16
High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry	16
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties	16
Editorial Board	16
Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties	16
Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction	16
Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality	16
Study on the structure–activity relationship of rice immunopeptides based on molecular docking	15
Recycling of wheat gluten wastewater: Recovery of arabinoxylan and application of its film in cherry and strawberry preservation	15
Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage	15
A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea	15
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	15
Regulated anthocyanin release through novel pH-responsive peptide hydrogels in simulated digestive environment	15
Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics	15
Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein	15
Study of volatile flavor derived from lipids degeneration in yak milk based on semiquantitative lipidomics	15
Accurate and visualiable discrimination of Chenpi age using 2D-CNN and Grad-CAM++ based on infrared spectral images	15
Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties	15
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	15
Dietary salidroside supplementation improves meat quality and antioxidant capacity and regulates lipid metabolism in broilers	15
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood	15
Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies	15
Characterization of a new Camellia plant resource with low caffeine and high theobromine for production of a novel natural low-caffeine tea	15
Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review	15
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	14
Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality	14
Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention	14
Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O	14
Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea	14
Combination of light quality and melatonin regulates the quality in mustard sprouts	14
Optimizing the microwave-assisted hydrothermal extraction of pectin from tangerine by-product and its physicochemical, structural, and functional properties	14
Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate	14
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	14
Unraveling gender-specific lipids and flavor volatiles in giant salamander (Andrias davidianus) livers via lipidomics and GC-IMS	14
Oxidative stability and nutritional quality of stored Linum usitatissmium L. and Argania spinosa L., oil blends: Chemical compositions, properties and nutritional value	14
Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains	14
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	14
Sweet potato protein hydrolysates solidified calcium-induced alginate gel for enhancing the encapsulation efficiency and long-term stability of purple sweet potato anthocyanins in beads	14
Effect of freeze-thaw treatment on the yield and quality of tiger nut oil	14
Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application	14
Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics	14
Characterization and discrimination of donkey milk lipids and volatiles across lactation stages	13
Enhancement of culled ewes’ meat quality: Effects of aging method and time	13
Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization	13
Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (Procambarus clarkia): Insights from water boiling vs. microwaving	13
Fingerprinting alkaloids for traceability: Semi-untargeted UHPLC-MS/MS approach in raw lupins as a case study	13
Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers	13
Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry	13
Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage	13
Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour	13
Structural, antioxidant activity, and stability studies of jellyfish collagen peptide–calcium chelates	13
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	13
Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations	13
Integration of network-based approaches for assessing variations in metabolic profiles of alkalized and non-alkalized commercial cocoa powders	13
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	13
Dietary lysophosphatidylcholine regulates diacylglycerol, cardiolipin and free fatty acid contents in the fillet of turbot	13
Characterization of volatile aroma compounds in pak choi	13
Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential	13
Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and	13
Potential of fruit seeds: Exploring bioactives and ensuring food safety for sustainable management of food waste	13

CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables	13
Innovative strategies for protein content determination in dried laver (Porphyra spp.): Evaluation of preprocessing methods and machine learning algorithms through short-wave infrared imaging	13
High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes	13
Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen	13
Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat	13
Matrix-assisted laser desorption/ionization mass spectrometry for the rapid and high throughput analysis of betaine and trigonelline in Lycium chinense Mill. and trigonelline in coffee	13
Metabolic profiling and spatial metabolite distribution in wild soybean (G. soja) and cultivated soybean (G. max) seeds	13
Chitosan/esterified chitin nanofibers nanocomposite films incorporated with rose essential oil: Structure, physicochemical characterization, antioxidant and antibacterial properties	12
Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation	12
The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.	12
Dietary riboflavin supplementation improves meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiles of breast muscle in Pekin ducks	12
Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments	12
Novel filter-press single-step cleanup approach facilitated rapid screening and accurate quantification of 112 veterinary drugs in aquatic products	12
Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles	12
The flavonoid profiles in the pulp of different pomelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars and their in vitro bioactivity	12
High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat	12
Gingerols and shogaols: A multi-faceted review of their extraction, formulation, and analysis in drugs and biofluids to maximize their nutraceutical and pharmaceutical applications	12
The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits	12
Chemoprevention with a tea from hawthorn (Crataegus oxyacantha) leaves and flowers attenuates colitis in rats by reducing inflammation and oxidative stress	12
Transport of chlorinated paraffins (CPs) from baking oven doors into the food	12
Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions	12
Risk assessment of heavy metals consumption through onion on human health in Iran	12
Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage	12
Development of composite electrospun films utilizing soy protein amyloid fibrils and pullulan for food packaging applications	12
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles	12
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	12
Assessment of components related to flavor and taste in Tan-lamb meat under different silage-feeding regimens using integrative metabolomics	12
Efficient purification of flavonoids from bamboo shoot residues of Phyllostachys edulis by macroporous resin and their hypoglycemic activity	12
Gold nanoparticle-based immunochromatographic assay for detection Pseudomonas aeruginosa in water and food samples	12
Effects of cooking methods on aroma formation in pork: A comprehensive review	11
The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons	11
Soluble sugar and organic acid composition and flavor evaluation of Chinese cherry fruits	11
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	11
Label-free based proteomics revealed the specific changes of muscle proteins in pike eel (Muraenesox cinereus) under cold stress	11
“Q-markers targeted screening” strategy for comprehensive qualitative and quantitative analysis in fingerprints of Angelica dahurica with chemometric methods	11
Authenticating the geographical origin of the Chinese yam (Tiegun) with stable isotopes and multiple elements	11
Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species	11
Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers	11
Antioxidant and antidiabetic compounds identification in several Indonesian underutilized Zingiberaceae spices using SPME-GC/MS-based volatilomics and in silico methods	11
Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment	11
Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate	11
Comparison of microbial diversity and metabolites on household and commercial doenjang	11
Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities	11
Texture and digestion properties of hybrid rice: A comparison between two cultivars released 18 years apart	11
Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit	11
Impact of germination time on protein solubility and anti-inflammatory properties of Pisum sativum L grains	11
High throughput method for quantifying androstenone and skatole in adipose tissue from uncastrated male pigs by laser diode thermal desorption-tandem mass spectrometry	11
Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties	11
Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage	11
A promising product: Abscisic acid-producing bacterial agents for restricting cadmium enrichment in field vegetable crops	11
Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products	11
Conventional and in silico approaches to select promising food-derived bioactive peptides: A review	11
Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree	11
Hydrogen peroxide regulates the biosynthesis of phenolic compounds and antioxidant quality enhancement in lettuce under low nitrogen condition	11
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation	11
Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics	11
A next-generation sequencing approach for the detection of mixed species in canned tuna	11
Antihypertensive effects of abalone viscera fermented with Lactiplantibacillus pentosus SN001 via angiotensin-converting enzyme inhibition	11
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings	11
Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens (Escherichia coli and Listeria monocytogenes) in minced camel meat	10
Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water	10
Linoelaidic acid gavage has more severe consequences on triglycerides accumulation, inflammation and intestinal microbiota in mice than elaidic acid	10
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	10
Determination of toxic α-dicarbonyl compounds in sesame oils using dispersive liquid–liquid microextraction coupled with gas chromatography–mass spectrometry	10
Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability	10
Studies into interactions and interfacial characteristics between cellulose nanocrystals and bovine serum albumin	10
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	10
Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt	10
Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices	10
Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis	10
Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder	10
Reverse design of haptens based on antigen spatial conformation to prepare anti-capsaicinoids&gingerols antibodies for monitoring of gutter cooking oil	10
Isoflavone composition of germinated soybeans after freeze–thaw	10
Tracing the geographical origin of tobacco at two spatial scales by stable isotope and element analyses with chemometrics	10
Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses	10
Effects of Ilisha elongata proteins on proliferation and adhesion of Lactobacillus plantarum	10
Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate	10
Simultaneous quantifying and visualizing moisture, ash and protein distribution in sweet potato [Ipomoea batatas (L.) Lam] by NIR hyperspectral imaging	10
Phytochemical composition of Lagenaria siceraria fruits from KwaZulu-Natal and Limpopo, South Africa	10
Eco-Friendly Extraction: A green approach to maximizing bioactive extraction from pumpkin (Curcubita moschata L.)	10
Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism	10
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	10
Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis	10
New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes	10
Effect of different conditions on the germination of coix seed and its characteristics analysis	9
Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)	9
Morphological changes of mitochondria-related to apoptosis during postmortem aging of beef muscles	9
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)	9
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	9
Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body	9
Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk	9
Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement	9
Dendrobium officinale leaf polysaccharides regulation of immune response and gut microbiota composition in cyclophosphamide-treated mice	9
Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity	9
Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach	9