Food Chemistry-X

Article	Citations
Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives	263
Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective	214
Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases	57
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview	47
Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities	45
Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices	42
Dendrobium officinale leaf polysaccharides ameliorated hyperglycemia and promoted gut bacterial associated SCFAs to alleviate type 2 diabetes in adult mice	41
Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus	40
Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review	39
Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products	37
Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing	37
Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS	37
Recent insights into Nanoemulsions: Their preparation, properties and applications	36
Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran	35
Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube	34
The regulation of key flavor of traditional fermented food by microbial metabolism: A review	33
Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)	33
Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region	32
Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products	32
Dendrobium officinale leaf polysaccharides regulation of immune response and gut microbiota composition in cyclophosphamide-treated mice	32
The application of photodynamic inactivation to microorganisms in food	31
A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)	31
Risk assessment of heavy metals consumption through onion on human health in Iran	30
Sensory and chemical characteristics of Tieguanyin oolong tea after roasting	30
Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors	29

Pressurized aqueous solutions of deep eutectic solvent (DES): A green emergent extraction of anthocyanins from a Brazilian berry processing by-product	29
Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit	29
Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research	29
A comprehensive review on the pretreatment and detection methods of neonicotinoid insecticides in food and environmental samples	29
Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring	29
Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products	28
Avocado seed discoveries: Chemical composition, biological properties, and industrial food applications	28
Chitosan-based layer-by-layer edible coatings application for the preservation of mandarin fruit bioactive compounds and organic acids	27
Comprehensive analysis of phenolics compounds in citrus fruits peels by UPLC-PDA and UPLC-Q/TOF MS using a fused-core column	27
Identification and characterization of cholesterol esterase and lipase inhibitory peptides from amaranth protein hydrolysates	27
Conventional and in silico approaches to select promising food-derived bioactive peptides: A review	27
Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes	24
Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage	24
Geographical differentiation of Molixiang table grapes grown in China based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes	24
Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species	24
Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles	24
Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity	24
Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea	23
Structural characterization and hepatoprotective activity of an acidic polysaccharide from Ganoderma lucidum	22
Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods	22
Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage	22
Effect of food processing on antioxidants, their bioavailability and potential relevance to human health	22
Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oil	22
Fucose-containing bacterial exopolysaccharides: Sources, biological activities, and food applications	21
Amelioration of chilling injury and enhancement of quality maintenance in cold-stored guava fruit by melatonin treatment	21
Identification of aged-rice adulteration based on near-infrared spectroscopy combined with partial least squares regression and characteristic wavelength variables	21
Physicochemical and antioxidant properties of Lycium barbarum seed dreg polysaccharides prepared by continuous extraction	21
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS	21
Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein	21
Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods	21
Bioactivity of peptides obtained from poultry by-products: A review	20
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	20
Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals	20
Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview	20
Dynamic variations in physicochemical characteristics of oolong tea polysaccharides during simulated digestion and fecal fermentation in vitro	20
Metabolomics analysis reveals the accumulation patterns of flavonoids and phenolic acids in quinoa (Chenopodium quinoa Willd.) grains of different colors	20
What we know about protein gut metabolites: Implications and insights for human health and diseases	20
Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide	20
Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara)	20
Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices	20
Gold nanoparticle-based immunochromatographic assay for detection Pseudomonas aeruginosa in water and food samples	20
Antioxidant and antidiabetic compounds identification in several Indonesian underutilized Zingiberaceae spices using SPME-GC/MS-based volatilomics and in silico methods	19
Gracilaria lemaneiformis polysaccharides alleviate colitis by modulating the gut microbiota and intestinal barrier in mice	19
Fecal microbiota and metabolomics revealed the effect of long-term consumption of gallic acid on canine lipid metabolism and gut health	18
Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation	18
Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties	18
The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life	18
Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets	18
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation	18
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea	18

Rapid detection of adulteration in powder of ginger (Zingiber officinale Roscoe) by FT-NIR spectroscopy combined with chemometrics	18
γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit	17
Effect of coating on flavor metabolism of fish under different storage temperatures	17
Chitosan/esterified chitin nanofibers nanocomposite films incorporated with rose essential oil: Structure, physicochemical characterization, antioxidant and antibacterial properties	17
Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film	17
Polysaccharide prediction in Ganoderma lucidum fruiting body by hyperspectral imaging	17
Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk	17
Pilot-scale extraction of polyphenols from spent black tea by semi-continuous subcritical solvent extraction	17
A physiological and metabolomic analysis reveals the effect of shading intensity on blueberry fruit quality	16
Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix	16
High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum	16
Analysis of wheat flour-insect powder mixtures based on their near infrared spectra	16
The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties	16
An important polysaccharide from fermentum	16
Oxidative stability of Pickering emulsions	16
Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.)	16
Phytochemical properties and functional characteristics of wild turmeric (Curcuma aromatica) fermented with Rhizopus oligosporus	16
Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions	16
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals	16
Effects of tea polysaccharides in combination with polyphenols on dextran sodium sulfate-induced colitis in mice	15
Bioactive peptides produced by engineered probiotics and other food-grade bacteria: A review	15
Incorporating Portulaca oleracea extract endows the chitosan-starch film with antioxidant capacity for chilled meat preservation	15
Quality and volatile compound analysis of shrimp heads during different temperature storage	15
The flavonoid profiles in the pulp of different pomelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars and their in vitro bioactivity	15
Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis	15
Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis	15
Food-inspired peptides from spinach Rubisco endowed with antioxidant, antinociceptive and anti-inflammatory properties	15
Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein profiling: A high potential sou	15
Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses	15
Chitosan-based hydrogels: From preparation to applications, a review	15
Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation	15
Application of benchtop total-reflection X-ray fluorescence spectrometry and chemometrics in classification of origin and type of Croatian wines	15
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation	15
Functional, thermal and structural properties of fractionated protein from waste banana peel	15
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions	15
Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt	15
Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles	15
A comprehensive review of the current trends and recent advancements on the authenticity of honey	14
The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity	14
Detection of seven Alternaria toxins in edible and medicinal herbs using ultra-high performance liquid chromatography-tandem mass spectrometry	14
Lignocellulosic substrates as starting materials for the production of bioactive biopigments	14
Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities	14
Sequential extraction, structural characterization, and antioxidant activity of polysaccharides from Dendrocalamus brandisii bamboo shoot shell	14
Emerging applications of metabolomics in food science and future trends	14
Characterization of xanthine oxidase inhibitory activities of phenols from pickled radish with molecular simulation	14
A comprehensive review on the glucoregulatory properties of food-derived bioactive peptides	14
Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis	14
Structural characterization and protective effects of polysaccharide from Gracilaria lemaneiformis on LPS-induced injury in IEC-6 cells	14
Structural insight into polyphenol oxidation during black tea fermentation	14
In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide	14
Assessment of components related to flavor and taste in Tan-lamb meat under different silage-feeding regimens using integrative metabolomics	14
Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers	14
Chain conformations and steady-shear viscosity properties of pectic polysaccharides from apple and tomato	13
The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans	13
Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality	13
Simultaneous quantifying and visualizing moisture, ash and protein distribution in sweet potato [Ipomoea batatas (L.) Lam] by NIR hyperspectral imaging	13
The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs	13
Effect of γ-irradiation on structure, physicochemical property and bioactivity of soluble dietary fiber in navel orange peel	13
A comprehensive review of nano-delivery system for tea polyphenols: Construction, applications, and challenges	13
Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties	13
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves	13
Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties	13
Impact of melatonin application on lignification in water bamboo shoot during storage	13
Metabolomics and biochemical insights on the regulation of aging-related diabetes by a low-molecular-weight polysaccharide from green microalga Chlorella pyrenoidosa	13
Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds	13
Physicochemical properties, structure, and ameliorative effects of insoluble dietary fiber from tea on slow transit constipation	13
Efficient purification of flavonoids from bamboo shoot residues of Phyllostachys edulis by macroporous resin and their hypoglycemic activity	13
Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry	13
Mechanisms of cooking methods on flavor formation of Tibetan pork	13
Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling	13
Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models	12
Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review	12
Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread	12
Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact	12
Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool & hydroxyl-β-sanshool from Zanthoxylum bungeanum exposed to acid environment	12
Physical aspects of orange essential oil-contaning particles after vacuum spray drying processing	12
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage	12
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	12
Aggregation of konjac glucomannan by ethanol under low-alkali treatment	12
Mechanistic understanding of the effect of zein–chlorogenic acid interaction on the properties of electrospun nanofiber films	12

Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods	12
Structural changes of starch under different milling degrees affect the cooking and textural properties of rice	12
Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing	12
Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems and roasted tilapia fish patt	12
Review of structure and bioactivity of the Plantago (Plantaginaceae) polysaccharides	12
Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences	12
A next-generation sequencing approach for the detection of mixed species in canned tuna	12
Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking	12
Modification on phenolic profiles and enhancement of antioxidant activity of proso millets during germination	12
Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion	12
Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality	12
Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars	12
Preparation and characterization of garlic polysaccharide-Zn (II) complexes and their bioactivities as a zinc supplement in Zn-deficient mice	12
Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures	12
Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics	12
Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils	11
Dual-color blending based visual LAMP for food allergen detection: A strategy with enlarged color variation range and contrast	11
HPLC-QTRAP-MS-based metabolomics approach investigates the formation mechanisms of meat quality and flavor of Beijing You chicken	11
Results of the BfR MEAL Study: In Germany, mercury is mostly contained in fish and seafood while cadmium, lead, and nickel are present in a broad spectrum of foods	11
Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes	11
The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration	11
Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. lea	11
Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage	11
Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes	11
Supplementation of carotenoids from peach palm waste (Bactris gasipaes) obtained with an ionic liquid mediated process displays kidney anti-inflammatory and antioxidant outcomes	11
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	11
Spatially resolved metabolomics reveals variety-specific metabolic changes in banana pulp during postharvest senescence	11
Neuroprotective potential of terpenoid-rich extracts from orange juice by-products obtained by pressurized liquid extraction	11
Chemical characterization of flavonoids and alkaloids in safflower (Carthamus tinctorius L.) by comprehensive two-dimensional hydrophilic interaction chromatography coupled with hybrid linear ion trap	11
Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC	11
Orange thyme: Phytochemical profiling, in vitro bioactivities of extracts and potential health benefits	11
Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation	11
The organotin contaminants in food: Sources and methods for detection: A systematic review and meta-analysis	11
Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components	11
Recovering high value-added anthocyanins from blueberry pomace with ultrasound-assisted extraction	11
Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities	11
Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure	11
Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity	11
Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit	11
Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability	11
Phenolic compositions and antioxidant activities of Hippophae tibetana and H. rhamnoides ssp. sinensis berries produced in Qinghai-Tibet Plateau	11
Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties	11
Hydrolysates and peptide fractions from pork and chicken skin collagen as pancreatic lipase inhibitors	11
Resveratrol-loaded α-lactalbumin-chitosan nanoparticle-encapsulated high internal phase Pickering emulsion for curcumin protection and its in vitro digestion profile	11
Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility	11
Assessment and comparison of nutritional qualities of thirty quinoa (Chenopodium quinoa Willd.) seed varieties	11
Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk	11
Effects of protein supplementation and exercise on delaying sarcopenia in healthy older individuals in Asian and non-Asian countries: A systematic review and meta-analysis	11
Recent developments in Moringa oleifera Lam. polysaccharides: A review of the relationship between extraction methods, structural characteristics and functional activities	10
Identification and verification of key taste components in wampee using widely targeted metabolomics	10
Protective mechanism of fruit vinegar polyphenols against AGEs-induced Caco-2 cell damage	10
Collection of occurrence data in foods – The value of the BfR MEAL study in addition to the national monitoring for dietary exposure assessment	10
Residue detection and correlation analysis of multiple neonicotinoid insecticides and their metabolites in edible herbs	10
Effects of culinary treatments on the lipid nutritional quality of fish and shellfish	10
Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen	10
Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes	10
HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste	10
Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine	10
Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion	10
Isolation and biological activities of compounds from Rumex vesicarius L. and their use as a component of a synbiotic preparation	10
Influence of hydrogen peroxide on the ROS metabolism and its relationship to pulp breakdown of fresh longan during storage	10
Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice	10
Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice	10
Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles	10
Structural characterization of polysaccharides after fermentation from Ganoderma lucidum and its antioxidant activity in HepG2 cells induced by H2O2	10
Residue, dissipation and dietary intake risk assessment of tolfenpyrad in four leafy green vegetables under greenhouse conditions	10
Elucidation of phenolic metabolites in wheat seedlings (Triticum aestivum L.) by NMR and HPLC-Q-Orbitrap-MS/MS: Changes in isolated phenolics and antioxidant effects through diverse growth times	10
Tombul hazelnut (Corylus avellana L.) peptides with DPP-IV inhibitory activity: In vitro and in silico studies	10
Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic	10
Application of response surface methodology (RSM) for optimization of the supercritical CO2 extract of oil from Zanthoxylum bungeanum pericarp: Yield, composition and gastric protective effect	10
Impact of processing method on selected trace elements content of green tea: Does CTC green tea infusion possess risk towards human health?	10
Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water	10
Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches	10
Chemotaxonomic variation in volatile component contents and their correlation between climate factors in Chinese prickly ash peels (Zanthoxylum bungeanum Maxim.)	9
Intensified green-based extraction process as a circular economy approach to recover bioactive compounds from soursop seeds (Annona muricata L.)	9
Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel	9
Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization	9
Nontargeted and targeted metabolomics analysis provides novel insight into nonvolatile metabolites in Jianghua Kucha tea germplasm (Camellia sinensis var. Assamica cv. Jianghua)	9
Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment	9
Hydrogen peroxide regulates the biosynthesis of phenolic compounds and antioxidant quality enhancement in lettuce under low nitrogen condition	9
Comparative nutritional and metabolic analysis reveals the taste variations during yellow rambutan fruit maturation	9
Rapid and sensitive detection of tetracycline residue in food samples using Cr(III)-MOF fluorescent sensor	9
Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties	9
Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel	9
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases	9
Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation	9
Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers	9
Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit	9
Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging	9
Regulatory effects of marine polysaccharides on gut microbiota dysbiosis: A review	9
Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours	9
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process	9
Physicochemical characteristics and anti-hyperlipidemic effect of polysaccharide from BaChu mushroom (Helvella leucopus)	9
Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability	9
The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits	9