Food Chemistry-X

Article	Citations
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	534
Progress in triacylglycerol isomer detection in milk lipids	388
Editorial Board	132
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	112
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	89
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	89
Erratum regarding missing Declaration of Competing Interest statements in previously published articles	83
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	72
Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef	63
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	63
Sulfated heteropolysaccharides from Undaria pinnatifida: Structural characterization and transcript-metabolite profiling of immunostimulatory effects on RAW264.7 cells	62
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	61
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage	59
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles	58
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	54
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract	54
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	54
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	53
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	52
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy	51
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	50
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves	50
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	47
Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study	47
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	47

Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	46
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness	45
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	45
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production	45
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	45
“Q-markers targeted screening” strategy for comprehensive qualitative and quantitative analysis in fingerprints of Angelica dahurica with chemometric methods	45
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas	44
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	44
Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review	44
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	42
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation	42
Conventional and in silico approaches to select promising food-derived bioactive peptides: A review	41
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms	40
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)	40
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	40
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	39
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	39
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	39
Common proteins analysis of different mammals' mature milk by 4D-Label-Free	39
Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties	38
Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.	38
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	38
Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies	37
Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics	37
Obtaining higher yield and quality rapeseed protein: complex enzymatic hydrolysis assisted alkaline water extraction of cold pressed-extracted rapeseed meal	36
Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter	36
Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit	36
Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction	34
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits	34
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	34
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds	34
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	34
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	33
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	33
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	33
Quality analysis and assessment of representative sea buckthorn fruits in northern China	33
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours	33
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract	33
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	32
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review	32
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties	32
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation	31
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats	31
The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.	31
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	31
Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation	31
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	31
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	31
Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans	30
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	30

Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis	30
FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration	30
A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea	30
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	30
Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products	30
Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization	30
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	30
Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation	30
Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan	30
A screening for optimal selenium enrichment additives for selenium-enriched fish production: Application of a HPLC-ICP-MS method	29
Comparative study of polysaccharide metabolites in purple, orange, and white Ipomoea batatas tubers	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
Immunomodulatory peptides from sturgeon cartilage: Isolation, identification, molecular docking and effects on RAW264.7 cells	29
Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy	29
Novel sulphur-selective method for simultaneous determination of thiram and asomate based on carbon dots and its application in fruits	29
Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity	29
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”	29
Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity	28
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals	28
Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress	28
Comparative metabolic profiling of different pakchoi cultivars reveals nutritional diversity via widely targeted metabolomics	28
The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine	28
Exogenous γ-aminobutyric acid strengthens phenylpropanoid and nitrogen metabolism to enhance the contents of flavonoids, amino acids, and the derivatives in edamame	28
Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads	27
Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC–MS combined with near infrared	27
Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology	27
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	27
Comparative study on the effects of different drying technologies on the structural characteristics and biological activities of polysaccharides from Idesia polycarpa maxim cake meal	27
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	27
Quality and volatile compound analysis of shrimp heads during different temperature storage	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
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	27
Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties	26
Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago	26
The alphabet of sea fennel: Comprehensive phytochemical characterisation of Croatian populations of Crithmum maritimum L.	26
Dicyclohexylcarbodiimide and disodium succinate induce the change of energy metabolism in relation to longan pulp breakdown	26
Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice	26
Promoting effects of NaCl and KCl stresses on astaxanthin yield in Microcystis flos-aquae	26
Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices	26
Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes	26
Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics	26
Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques	26
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation	26
Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives	26
Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes	26
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	26
Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying	25
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds	25
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba	25
The organotin contaminants in food: Sources and methods for detection: A systematic review and meta-analysis	25
Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS	25
Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages	25
Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation	25
Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation	25
Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview	24
Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro	24
Citrus essential oils – Based nano-emulsions: Functional properties and potential applications	24
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases	24
Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus	24
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective	24
Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol	23
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices	23
Chitosan-based hydrogels: From preparation to applications, a review	23
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	23
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review	23
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process	23
Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review	23
Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours	23
DNP and ATP regulate the pulp breakdown development in Phomopsis longanae Chi-infected longan fruit through modulating the ROS metabolism	23
Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments	22
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	22
Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea	22
Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger	22
Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study	22
Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties	22
Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus	22
A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications	22
Differential analysis of phytochemistry and antioxidant activity in five citrus by-products based on chromatography, mass spectrometry, and spectrum-effect relationships	22
Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient	22
Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste	22

Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead	22
Characterization of Xiaoqu Qingxiangxing Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments	22
Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities	22
Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying	22
Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability	22
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.:	22
Application of laccase-inorganic nanoflowers based time-temperature integrator to real-time monitor the freshness of pasteurized milk	21
The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku	21
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP	21
Phytochemical characterization and nutritional value of vegetable oils from ripe berries of Schinus terebinthifolia raddi and Schinus molle L., through extraction methods	21
Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing	21
Preliminary study on comparison of egg extraction methods for development of fetal bovine serum substitutes in cultured meat	21
Probing the binding mechanism of tea polyphenols from different processing methods to anti-obesity and TMAO production-related enzymes through in silico molecular docking	21
The fate and potential hazards of chlorfenapyr and one metabolite tralopyril in cabbages: A comprehensive investigation	21
High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum	21
Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages	21
Recent trends in the application of protein electrospun fibers for loading food bioactive compounds	21
Comparison of the characteristics of phenolic compounds in Se-enriched kiwifruit and conventional kiwifruit	21
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	21
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	21
Cold plasma as an emerging catalytic route for oil modification	21
Impact of lactisole on the time-intensity profile of selected sweeteners in dependence of the binding site	21
Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice	20
Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits	20
Mechanistic insight into the inhibition of α-glucosidase by millet Prolamin K3ZAN2: An integrated experimental and molecular simulation study	20
A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products	20
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)	20
Development of “Smart Foods” for health by nanoencapsulation: Novel technologies and challenges	20
The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products	20
Artificial intelligence-driven detection of microplastics in food: A comprehensive review of sources, health risks, detection techniques, and emerging artificial intelligence solutions	20
Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC–MS and ESR technologies	20
Enhancing anthocyanin stability via co-assembled nanoencapsulation with tripeptides by intermolecular interaction	20
Research progress of tartaric acid stabilization on wine characteristics	20
A new insight into the exosome protein and lipid composition in camel colostrum and mature milk using comparative proteome and lipidomics analyses	20
Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods	20
Physicochemical and gelling properties of heat-induced gels formed by soy lipophilic protein with β-conglycinin and glycinin	20
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	20
Insight into the differences of meat quality between Qinghai white Tibetan sheep and black Tibetan sheep from the perspective of metabolomics and rumen microbiota	19
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	19
Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China	19
Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying	19
Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities	19
Recovery of protein-rich biomass from surimi rinsing wastewater by using a sustainable cold plasma treatment	19
Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics	19
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea	19
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	19
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science	19
Unveiling the formation mechanism of characteristic components in steam pot chicken soup with sanchi-ginseng based on HPLC, GC–MS combined with metabolomics	19
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	19
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions	19
From 7-dehydrocholesterol to vitamin D3: Optimization of UV conversion procedures toward the valorization of fish waste matrices	19
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS	19
Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin	19
Effects of different processing methods on phenolic compounds in flaxseed meal	19
Screening of maillard reaction substrates from roasted flaxseed and comparative analysis of the antioxidant potential of their products	19
Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties	19
Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips	19
Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors	19
High-throughput screening of 756 chemical contaminants in aquaculture products using liquid chromatography/quadrupole time-of-flight mass spectrometry	19
Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging	19
Cinnamaldehyde microcapsules enhance bioavailability and regulate intestinal flora in mice	18
Development of a rapid and reliable method to simultaneously detect seven food allergens in processed foods using LC-MS/MS	18
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	18
The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS	18
Tea quality estimation based on multi-source information from leaf and soil using machine learning algorithm	18
In-tube dynamic extraction for analysis of volatile organic compounds in honey samples	18
Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue	18
Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism	18
Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS	18
Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process	18
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions	18
Piriformospora indica culture filtrate application adds brilliance to the promoting effects of facility warming on winter jujube fruit ripening	18
Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry	18
Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach	18
The influence of processing technologies on the biological activity of carbohydrates in food	18
Treponema primitia α1–2-fucosyltransferase-catalyzed one-pot multienzyme synthesis of fucosylated oligosaccharide lacto-N-fucopentaose I with antiviral activity against enterovirus 71	18
Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein	18
Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol	18
Physiological response of chestnuts (Castanea mollissima Blume) infected by pathogenic fungi and their correlation with fruit decay	18
Multivariable analysis of egg white protein-chitosan interaction: Influence of pH, temperature, biopolymers ratio, and ionic concentration	18
Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu	18
Keggin-type polyoxometalate embedded polyvinylidene fluoride for thin film microextraction of organophosphorus pesticides	18
Nutrient and metabolite characteristics of the husk, bran and millet isolated from the foxtail millet (Setaria italica L.) during polishing	18
Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study	17
Non-conventional techniques for the extraction of antioxidant compounds and lycopene from industrial tomato pomace (Solanum lycopersicum L.) using spouted bed drying as a pre-treatment	17
Exploring opportunities of Artificial Intelligence in aquaculture to meet increasing food demand	17
Effects of wheat starch content on its flour and frozen dough bread	17
Evaluation of aroma characteristics of Eriocheir sinensis meat as affected by environmental ammonia	17
Off-line magnetic Fe3O4@SiO2@MIPs-based solid phase dispersion extraction coupling with HPLC for the simultaneous determination of olaquindox and its metabolite in fish muscle and milk samples	17
Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions	17
Green tea-millets based multi-nutritive cookies: innovative formulation and nutritional analyses	17
Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process	17
Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages	17
Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing)	17
Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation	17