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	186
Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective	155
Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases	45
Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products	40
Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in th	37
Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities	37
Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products	34
Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review	33
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview	32
Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing	32
Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices	31
Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS	31
Risk assessment of heavy metals consumption through onion on human health in Iran	29
Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region	29
Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus	29
Dendrobium officinale leaf polysaccharides ameliorated hyperglycemia and promoted gut bacterial associated SCFAs to alleviate type 2 diabetes in adult mice	28
Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube	27
Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products	27
Sensory and chemical characteristics of Tieguanyin oolong tea after roasting	27
The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM	26
A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)	26
Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)	25
Dendrobium officinale leaf polysaccharides regulation of immune response and gut microbiota composition in cyclophosphamide-treated mice	25
Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products	24
The application of photodynamic inactivation to microorganisms in food	23

Comprehensive analysis of phenolics compounds in citrus fruits peels by UPLC-PDA and UPLC-Q/TOF MS using a fused-core column	23
Pressurized aqueous solutions of deep eutectic solvent (DES): A green emergent extraction of anthocyanins from a Brazilian berry processing by-product	23
Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran	22
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	22
Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring	21
Avocado seed discoveries: Chemical composition, biological properties, and industrial food applications	20
Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species	20
Effect of food processing on antioxidants, their bioavailability and potential relevance to human health	20
Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD	20
Amelioration of chilling injury and enhancement of quality maintenance in cold-stored guava fruit by melatonin treatment	19
Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage	19
Fucose-containing bacterial exopolysaccharides: Sources, biological activities, and food applications	19
Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide	19
Conventional and in silico approaches to select promising food-derived bioactive peptides: A review	19
Identification and characterization of cholesterol esterase and lipase inhibitory peptides from amaranth protein hydrolysates	19
Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara)	19
Physicochemical and antioxidant properties of Lycium barbarum seed dreg polysaccharides prepared by continuous extraction	18
Bioactivity of peptides obtained from poultry by-products: A review	18
A comprehensive review on the pretreatment and detection methods of neonicotinoid insecticides in food and environmental samples	18
Antioxidant and antidiabetic compounds identification in several Indonesian underutilized Zingiberaceae spices using SPME-GC/MS-based volatilomics and in silico methods	18
Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview	18
Recent insights into Nanoemulsions: Their preparation, properties and applications	18
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation	18
Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea	18
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	18
Gold nanoparticle-based immunochromatographic assay for detection Pseudomonas aeruginosa in water and food samples	18
Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets	17
Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals	17
Structural characterization and hepatoprotective activity of an acidic polysaccharide from Ganoderma lucidum	17
Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oil	17
Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage	17
Chitosan-based layer-by-layer edible coatings application for the preservation of mandarin fruit bioactive compounds and organic acids	17
Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity	17
Co-encapsulation of chlorogenic acid and cinnamaldehyde essential oil in Pickering emulsion stablized by chitosan nanoparticles	16
Application of high resolution melting combined with DNA-based markers for quantitative analysis of olive oil authenticity and adulteration	16
Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes	16
Gracilaria lemaneiformis polysaccharides alleviate colitis by modulating the gut microbiota and intestinal barrier in mice	16
Dynamic variations in physicochemical characteristics of oolong tea polysaccharides during simulated digestion and fecal fermentation in vitro	16
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea	15
Polysaccharide prediction in Ganoderma lucidum fruiting body by hyperspectral imaging	15
Bioactive peptides produced by engineered probiotics and other food-grade bacteria: A review	15
Identification of aged-rice adulteration based on near-infrared spectroscopy combined with partial least squares regression and characteristic wavelength variables	15
Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Ziziphus jujuba Mill.) subjected to different drying methods	15
An important polysaccharide from fermentum	14
Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties	14
Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research	14
High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum	14
What we know about protein gut metabolites: Implications and insights for human health and diseases	14
Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in th	14
Fecal microbiota and metabolomics revealed the effect of long-term consumption of gallic acid on canine lipid metabolism and gut health	14

“Rigid” structure is a key determinant for the low digestibility of myoglobin	14
Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk	14
Analysis of wheat flour-insect powder mixtures based on their near infrared spectra	14
Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation	13
The flavonoid profiles in the pulp of different pomelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars and their in vitro bioactivity	13
Effect of γ-irradiation on structure, physicochemical property and bioactivity of soluble dietary fiber in navel orange peel	13
Effects of tea polysaccharides in combination with polyphenols on dextran sodium sulfate-induced colitis in mice	13
Pilot-scale extraction of polyphenols from spent black tea by semi-continuous subcritical solvent extraction	13
Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis	13
Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation	13
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	13
Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices	13
A physiological and metabolomic analysis reveals the effect of shading intensity on blueberry fruit quality	13
Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis	13
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	12
Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact	12
A comprehensive review on the glucoregulatory properties of food-derived bioactive peptides	12
Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods	12
The influence of a front-of-pack nutrition label on product reformulation: A ten-year evaluation of the Dutch Choices programme	12
Metabolomics analysis reveals the accumulation patterns of flavonoids and phenolic acids in quinoa (Chenopodium quinoa Willd.) grains of different colors	12
Rapid detection of adulteration in powder of ginger (Zingiber officinale Roscoe) by FT-NIR spectroscopy combined with chemometrics	12
Assessment of components related to flavor and taste in Tan-lamb meat under different silage-feeding regimens using integrative metabolomics	12
Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking	12
Phytochemical properties and functional characteristics of wild turmeric (Curcuma aromatica) fermented with Rhizopus oligosporus	12
Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein profiling: A high potential sou	12
Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors	12
Detection of seven Alternaria toxins in edible and medicinal herbs using ultra-high performance liquid chromatography-tandem mass spectrometry	11
Effect of coating on flavor metabolism of fish under different storage temperatures	11
In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide	11
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage	11
Quality and volatile compound analysis of shrimp heads during different temperature storage	11
Impact of melatonin application on lignification in water bamboo shoot during storage	11
The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life	11
Functional, thermal and structural properties of fractionated protein from waste banana peel	11
Lignocellulosic substrates as starting materials for the production of bioactive biopigments	11
The use of multispectral imaging for the discrimination of Arabica and Robusta coffee beans	11
Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor	11
Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers	11
Application of benchtop total-reflection X-ray fluorescence spectrometry and chemometrics in classification of origin and type of Croatian wines	11
Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film	11
Structure-dependent effects of sweet and sweet taste affecting compounds on their sensorial properties	11
Characterization of xanthine oxidase inhibitory activities of phenols from pickled radish with molecular simulation	11
Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality	11
γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit	11
Structural characterization and protective effects of polysaccharide from Gracilaria lemaneiformis on LPS-induced injury in IEC-6 cells	11
Metabolomics and biochemical insights on the regulation of aging-related diabetes by a low-molecular-weight polysaccharide from green microalga Chlorella pyrenoidosa	11
Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling	10
Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix	10
Neuroprotective potential of terpenoid-rich extracts from orange juice by-products obtained by pressurized liquid extraction	10
Tombul hazelnut (Corylus avellana L.) peptides with DPP-IV inhibitory activity: In vitro and in silico studies	10
Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice	10
The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration	10
Impact of processing method on selected trace elements content of green tea: Does CTC green tea infusion possess risk towards human health?	10
Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities	10
Chain conformations and steady-shear viscosity properties of pectic polysaccharides from apple and tomato	10
Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality	10
Phenolic compositions and antioxidant activities of Hippophae tibetana and H. rhamnoides ssp. sinensis berries produced in Qinghai-Tibet Plateau	10
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	10
Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds	10
The organotin contaminants in food: Sources and methods for detection: A systematic review and meta-analysis	10
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	10
Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk	10
The regulation of key flavor of traditional fermented food by microbial metabolism: A review	10
Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure	10
Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars	10
Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing	10
Oxidative stability of Pickering emulsions	10
Review of structure and bioactivity of the Plantago (Plantaginaceae) polysaccharides	10
Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures	10
Chitosan/esterified chitin nanofibers nanocomposite films incorporated with rose essential oil: Structure, physicochemical characterization, antioxidant and antibacterial properties	10
Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities	9
Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles	9
A comprehensive review of nano-delivery system for tea polyphenols: Construction, applications, and challenges	9
Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool & hydroxyl-β-sanshool from Zanthoxylum bungeanum exposed to acid environment	9
Preparation and characterization of garlic polysaccharide-Zn (II) complexes and their bioactivities as a zinc supplement in Zn-deficient mice	9
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	9
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves	9
Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles	9
Recent developments in Moringa oleifera Lam. polysaccharides: A review of the relationship between extraction methods, structural characteristics and functional activities	9
Residue, dissipation and dietary intake risk assessment of tolfenpyrad in four leafy green vegetables under greenhouse conditions	9

Collection of occurrence data in foods – The value of the BfR MEAL study in addition to the national monitoring for dietary exposure assessment	9
Physical aspects of orange essential oil-contaning particles after vacuum spray drying processing	9
Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention	9
Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils	9
Aggregation of konjac glucomannan by ethanol under low-alkali treatment	9
Modification on phenolic profiles and enhancement of antioxidant activity of proso millets during germination	9
Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread	9
Intensified green-based extraction process as a circular economy approach to recover bioactive compounds from soursop seeds (Annona muricata L.)	9
Regulatory effects of marine polysaccharides on gut microbiota dysbiosis: A review	9
Resveratrol-loaded α-lactalbumin-chitosan nanoparticle-encapsulated high internal phase Pickering emulsion for curcumin protection and its in vitro digestion profile	9
Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review	8
Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours	8
Chemical characterization of flavonoids and alkaloids in safflower (Carthamus tinctorius L.) by comprehensive two-dimensional hydrophilic interaction chromatography coupled with hybrid linear ion trap	8
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals	8
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	8
Efficient purification of flavonoids from bamboo shoot residues of Phyllostachys edulis by macroporous resin and their hypoglycemic activity	8
Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences	8
Preparation of bio-based modified starch film and analysis of preservation mechanism for sweet cherry	8
Sequential extraction, structural characterization, and antioxidant activity of polysaccharides from Dendrocalamus brandisii bamboo shoot shell	8
Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage	8
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	8
A novel approach for authentication of shellac resin in the shellac-based edible coatings: Contain shellac or not in the fruit wax preservative coating	8
Orange thyme: Phytochemical profiling, in vitro bioactivities of extracts and potential health benefits	8
Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC	8
Simultaneous quantifying and visualizing moisture, ash and protein distribution in sweet potato [Ipomoea batatas (L.) Lam] by NIR hyperspectral imaging	8
Cooking methods affected the phytochemicals and antioxidant activities of potato from different varieties	8
Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers	8
Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments	8
HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste	8
Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models	8
Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.)	8
Food-inspired peptides from spinach Rubisco endowed with antioxidant, antinociceptive and anti-inflammatory properties	8
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation	8
Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity	8
Physicochemical properties, structure, and ameliorative effects of insoluble dietary fiber from tea on slow transit constipation	8
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	8
Loading of fish oil into β-cyclodextrin nanocomplexes for the production of a functional yogurt	8
Chemotaxonomic variation in volatile component contents and their correlation between climate factors in Chinese prickly ash peels (Zanthoxylum bungeanum Maxim.)	8
Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry	8
Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility	8
Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis	8
Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor	8
Emerging applications of metabolomics in food science and future trends	8
The amount and detection method of styrene in foods: A systematic review and meta-analysis	7
Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes	7
Mechanism underlying the carotenoid accumulation in shaded tea leaves	7
Physicochemical characteristics and anti-hyperlipidemic effect of polysaccharide from BaChu mushroom (Helvella leucopus)	7
Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels	7
Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes	7
Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains	7
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	7
Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment	7
Structural insight into polyphenol oxidation during black tea fermentation	7
Chemoprevention with a tea from hawthorn (Crataegus oxyacantha) leaves and flowers attenuates colitis in rats by reducing inflammation and oxidative stress	7
Dual-color blending based visual LAMP for food allergen detection: A strategy with enlarged color variation range and contrast	7
Influence of hydrogen peroxide on the ROS metabolism and its relationship to pulp breakdown of fresh longan during storage	7
A new polysaccharide from Caulerpa chemnitzia induces molecular shifts of immunomodulation on macrophages RAW264.7	7
Fucosylated oligosaccharide Lacto-N-fucopentaose I ameliorates enterovirus 71 infection by inhibiting apoptosis	7
Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips	7
Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties	7
Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science	7
Nontargeted and targeted metabolomics analysis provides novel insight into nonvolatile metabolites in Jianghua Kucha tea germplasm (Camellia sinensis var. Assamica cv. Jianghua)	7
Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion	7
Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties	7
The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs	7
Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water	7
The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits	7
Supplementation of carotenoids from peach palm waste (Bactris gasipaes) obtained with an ionic liquid mediated process displays kidney anti-inflammatory and antioxidant outcomes	7
Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions	7
Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry	7
High-throughput screening of 756 chemical contaminants in aquaculture products using liquid chromatography/quadrupole time-of-flight mass spectrometry	7
The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products	7
Residue detection and correlation analysis of multiple neonicotinoid insecticides and their metabolites in edible herbs	7
Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening	7
Hydrolysates and peptide fractions from pork and chicken skin collagen as pancreatic lipase inhibitors	7
Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro	7
A comprehensive review of the current trends and recent advancements on the authenticity of honey	7
The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits	7
Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model	7
Spatially resolved metabolomics reveals variety-specific metabolic changes in banana pulp during postharvest senescence	7
Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics	7
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	7
Stilbene compounds are specific inhibitors of the superoxide anion generation catalyzed by xanthine oxidase	7
Structural changes of starch under different milling degrees affect the cooking and textural properties of rice	7
Chemoenzymatic synthesis of fucosylated oligosaccharides using Thermosynechococcus α1–2-fucosyltransferase and their application in the regulation of intestinal microbiota	7
Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization	6
Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation	6
Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes	6
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	6
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases	6
Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen	6
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process	6
Comparative transcriptomics discloses the regulatory impact of carbon/nitrogen fermentation on the biosynthesis of Monascus kaoliang pigments	6
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	6
Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit	6