Food Chemistry-X

Article	Citations
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	453
Progress in triacylglycerol isomer detection in milk lipids	320
Editorial Board	94
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	79
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas	77
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	69
The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.	61
Common proteins analysis of different mammals' mature milk by 4D-Label-Free	57
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review	55
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	53
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	52
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	52
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	51
Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis	46
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	45
Erratum regarding missing Declaration of Competing Interest statements in previously published articles	45
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	45
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	45
Quality analysis and assessment of representative sea buckthorn fruits in northern China	44
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	43
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	43
Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation	43
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	43
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	42
Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation	41

Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	39
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	39
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	39
Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef	38
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract	38
“Q-markers targeted screening” strategy for comprehensive qualitative and quantitative analysis in fingerprints of Angelica dahurica with chemometric methods	37
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	36
Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review	36
Sulfated heteropolysaccharides from Undaria pinnatifida: Structural characterization and transcript-metabolite profiling of immunostimulatory effects on RAW264.7 cells	36
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties	35
A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea	35
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	34
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	34
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	33
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves	32
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	32
Conventional and in silico approaches to select promising food-derived bioactive peptides: A review	32
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation	32
Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties	32
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours	31
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation	31
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
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	30
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	30
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	30
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	29
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	29
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	29
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness	28
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms	28
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)	28
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	28
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	28
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	27
Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products	27
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	27
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production	27
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats	26
Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS	26
Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan	26
FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration	26
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	26
Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization	26
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	26
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	26
The organotin contaminants in food: Sources and methods for detection: A systematic review and meta-analysis	26
Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy	25
Novel sulphur-selective method for simultaneous determination of thiram and asomate based on carbon dots and its application in fruits	25
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation	25
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process	25

Comparative study of polysaccharide metabolites in purple, orange, and white Ipomoea batatas tubers	25
Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans	25
Comparative metabolic profiling of different pakchoi cultivars reveals nutritional diversity via widely targeted metabolomics	25
DNP and ATP regulate the pulp breakdown development in Phomopsis longanae Chi-infected longan fruit through modulating the ROS metabolism	25
Comparative study on the effects of different drying technologies on the structural characteristics and biological activities of polysaccharides from Idesia polycarpa maxim cake meal	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
Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation	24
Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages	24
Exogenous γ-aminobutyric acid strengthens phenylpropanoid and nitrogen metabolism to enhance the contents of flavonoids, amino acids, and the derivatives in edamame	24
The alphabet of sea fennel: Comprehensive phytochemical characterisation of Croatian populations of Crithmum maritimum L.	24
Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol	24
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	24
Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress	24
Quality and volatile compound analysis of shrimp heads during different temperature storage	24
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”	23
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	23
Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars (Cucurbita moschata and Cucurbita maxima) at harvest and during postharvest storage	23
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	23
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds	23
Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago	23
Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology	23
Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes	23
Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro	23
Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives	22
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases	22
Chitosan-based hydrogels: From preparation to applications, a review	22
Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices	22
A screening for optimal selenium enrichment additives for selenium-enriched fish production: Application of a HPLC-ICP-MS method	22
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba	22
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	22
Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice	22
Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity	22
The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine	21
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	21
Citrus essential oils – Based nano-emulsions: Functional properties and potential applications	21
Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics	21
Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying	21
Immunomodulatory peptides from sturgeon cartilage: Isolation, identification, molecular docking and effects on RAW264.7 cells	21
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices	21
Promoting effects of NaCl and KCl stresses on astaxanthin yield in Microcystis flos-aquae	21
Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation	21
Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes	21
Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties	20
Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview	20
Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus	20
Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity	20
Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques	20
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals	20
Dicyclohexylcarbodiimide and disodium succinate induce the change of energy metabolism in relation to longan pulp breakdown	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	20
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review	20
Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review	20
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	20
The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products	19
Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying	19
Development of “Smart Foods” for health by nanoencapsulation: Novel technologies and challenges	19
Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste	19
A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products	19
Phytochemical characterization and nutritional value of vegetable oils from ripe berries of Schinus terebinthifolia raddi and Schinus molle L., through extraction methods	19
Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips	19
Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages	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
Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead	18
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS	18
Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging	18
Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties	18
Application of laccase-inorganic nanoflowers based time-temperature integrator to real-time monitor the freshness of pasteurized milk	18
Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study	18
Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger	18
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)	18
Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient	18
Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing	18
Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours	18
Research progress of tartaric acid stabilization on wine characteristics	18
Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities	18
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.:	18
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP	18
The fate and potential hazards of chlorfenapyr and one metabolite tralopyril in cabbages: A comprehensive investigation	18
Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties	17

Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors	17
Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch	17
Probing the binding mechanism of tea polyphenols from different processing methods to anti-obesity and TMAO production-related enzymes through in silico molecular docking	17
Impact of lactisole on the time-intensity profile of selected sweeteners in dependence of the binding site	17
Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China	17
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea	17
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science	17
Nutrient and metabolite characteristics of the husk, bran and millet isolated from the foxtail millet (Setaria italica L.) during polishing	17
High-throughput screening of 756 chemical contaminants in aquaculture products using liquid chromatography/quadrupole time-of-flight mass spectrometry	17
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions	17
High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum	17
Recent trends in the application of protein electrospun fibers for loading food bioactive compounds	17
Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability	17
Cold plasma as an emerging catalytic route for oil modification	17
Effects of different processing methods on phenolic compounds in flaxseed meal	17
From 7-dehydrocholesterol to vitamin D3: Optimization of UV conversion procedures toward the valorization of fish waste matrices	17
Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin	17
Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach	17
Differential analysis of phytochemistry and antioxidant activity in five citrus by-products based on chromatography, mass spectrometry, and spectrum-effect relationships	17
The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku	17
Preliminary study on comparison of egg extraction methods for development of fetal bovine serum substitutes in cultured meat	17
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	17
Comparison of the characteristics of phenolic compounds in Se-enriched kiwifruit and conventional kiwifruit	17
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	17
Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments	17
In-tube dynamic extraction for analysis of volatile organic compounds in honey samples	17
Recovery of protein-rich biomass from surimi rinsing wastewater by using a sustainable cold plasma treatment	16
Development of a protocol for fractionating and characterising fibres from lignocellulosic food waste	16
Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics	16
Tuber flours improve intestinal health and modulate gut microbiota composition	16
Treponema primitia α1–2-fucosyltransferase-catalyzed one-pot multienzyme synthesis of fucosylated oligosaccharide lacto-N-fucopentaose I with antiviral activity against enterovirus 71	16
Effects of wheat starch content on its flour and frozen dough bread	16
Recent advances in ratiometric electrochemical sensors for food analysis	16
Quinone-mediated non-enzymatic browning in model systems during long-term storage	16
Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein	16
Physiological response of chestnuts (Castanea mollissima Blume) infected by pathogenic fungi and their correlation with fruit decay	16
Development of a rapid and reliable method to simultaneously detect seven food allergens in processed foods using LC-MS/MS	16
Keggin-type polyoxometalate embedded polyvinylidene fluoride for thin film microextraction of organophosphorus pesticides	16
Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process	16
Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue	16
Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry	16
Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds and in vitro antioxidant capacity in steamed green teas	16
Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions	16
Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions	15
Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process	15
Comprehensive adulteration detection of sesame oil based on characteristic markers	15
Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages	15
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	15
Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol	15
Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages	15
Development and health impact assessment of a novel functional probiotic beverage by fermenting hibiscus tea with coconut water	15
Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao	15
Exploring opportunities of Artificial Intelligence in aquaculture to meet increasing food demand	15
A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides	15
A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals	15
The influence of processing technologies on the biological activity of carbohydrates in food	15
Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu	15
Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions	15
Piriformospora indica culture filtrate application adds brilliance to the promoting effects of facility warming on winter jujube fruit ripening	15
The characterization of sensory properties, aroma profile and antioxidant capacity of noodles incorporated with asparagus tea ultra-micro powder	15
The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS	15
Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing)	15
Characterizing microbial diversity and metabolic pathways in yak milk and fermented yak milk based on metagenomics: A study from Ganzi Tibetan autonomous prefecture	15
Stabilization mechanism of white kidney bean based milk through novel perspectives of endogenous starch	15
Preparation of meaty flavor additive from soybean meal through the Maillard reaction	15
Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality	15
Multivariable analysis of egg white protein-chitosan interaction: Influence of pH, temperature, biopolymers ratio, and ionic concentration	15
Cinnamaldehyde microcapsules enhance bioavailability and regulate intestinal flora in mice	15
Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior	15
A paper-based ratiometric fluorescent sensor for NH3 detection in gaseous phase: Real-time monitoring of chilled chicken freshness	15
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions	15
Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis	15
Investigating the migration hypothesis: Effects of trypsin-like protease on the quality of muscle proteins of red shrimp (Solenocera crassicornis) during cold storage	14
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea	14
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	14
Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure	14
Optimization of saponin extraction from the leaves of Panax notoginseng and Panax quinquefolium and evaluation of their antioxidant, antihypertensive, hypoglycemic and anti-inflammatory activities	14
The effect of essential oil of Zataria multiflora incorporated chitosan (free form and Pickering emulsion) on microbial, chemical and sensory characteristics in salmon (Salmo trutta)	14
Avocado seed discoveries: Chemical composition, biological properties, and industrial food applications	14
Metabolomics and biochemical insights on the regulation of aging-related diabetes by a low-molecular-weight polysaccharide from green microalga Chlorella pyrenoidosa	14
Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter	14
Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage	14
Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit	14
GC/MS evaluation of the composition of the Aloe vera gel and extract	14
Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism	14
The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses	14
Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS	14
Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage	14
In-depth profiling of carboxyl compounds in Chinese Baijiu based on chemical derivatization and ultrahigh-performance liquid chromatography coupled to high-resolution mass spectrometry	14
The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review	14
One-pot derivatization/magnetic solid-phase extraction coupled with liquid chromatography-fluorescence detection for the rapid determination of sulfonamide residues in honey	14
Tea quality estimation based on multi-source information from leaf and soil using machine learning algorithm	14
Effects of different drying methods on the antioxidant profiles and volatile organic compounds of blueberry pomace	14
Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)	14
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	14