Food Chemistry-X

Article	Citations
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	226
Editorial Board	220
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles	194
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	174
Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation	152
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	130
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	127
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	121
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	113
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	102
Improving brown rice quality: Effects of different processing treatments on functionality and nutrition	100
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	97
Revisiting minor millets as an underutilised super food for enduring global food security	97
Synergistic effects of Malva sylvestris gum and chitosan in bilayer films: Optimizing physical and functional properties with Salvia abrotanoides essential oil	95
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	95
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	92
Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study	91
Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives	86
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract	78
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats	74
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits	68
Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis	68
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	67
Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit	67
Characterization and screening of a novel octapeptide from protein hydrolysates of Crassostrea gigas and its immunomodulatory effects on RAW264.7 cells	65

Fatty acids, polyphenols and volatiles as predictive biomarkers of cold-pressed oil stability	65
Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foods	63
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	61
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	61
Progress in triacylglycerol isomer detection in milk lipids	61
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation	60
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas	60
Study on domestication characteristics of Xinjiang apricot germplasm based on HPLC sugar-acid identification and machine learning	58
Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter	58
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	58
Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation of Lonicera caerulea berries	58
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	58
Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications	57
Research progress on generation, detection and control of hazards in baked foods during thermal processing	57
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	57
Effects of Bifidobacterium animalis subsp. lactis IMAU12267 on milk fermentation, subsequent storage, and functional properties	56
Development of oregano essential oil nanoemulsions with considerable stability and antibacterial properties: A solution for extending the shelf life of chilled pork	56
Mechanistic insights into the divergent tenderness evolution of Wenchang and Huangma chickens during coconut water stewing	56
Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (Hypophthalmichthys molitrix) throughout the drying process: key roles of metabolites derived from protein an	54
Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey	53
Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products	52
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms	51
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	51
Pixel-level bruise area quantification in strawberries using dual-band hyperspectral imaging and Efficient1DNet: Toward real-time quality monitoring	51
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	51
Effects of different lipids on the freeze-thaw stability and subsequent gelling properties of emulsified myofibrillar protein sols: perspective on interfacial behavior	50
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	50
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production	49
Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (Siniperca chuatsi): Molecular interactions with endogenous proteases and inhibition of protein degradation	49
Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking	48
Pseudomonas-driven spoilage and identification of early-warning volatile markers in chilled Shimen Sanhuang chicken	48
A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea	48
The effects of lactic acid bacterial fermentation on the nutritional components and functional metabolites of Cyclocodon lancifolius fruit	48
Fucosterol from marine algae: a multifunctional marine phytosterol with health benefits-from dietary component to functional ingredient	48
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties	48
Chemical and flavour dynamics in Cyperus esculentus L. pomace-raspberry composite fruit wine fermentation: A combined UHPLC-OE-MS and HS-SPME-GC–MS approach	48
Mechanistic study of quercetin on Fagopyrum Tataricum resistant starch	47
Synergistic role of naringin and pectin in microwave-assisted green synthesis of stable silver nanoparticles with potent antibacterial activity	47
Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC–MS and HS-GC-IMS	46
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	46
Using comprehensive two-dimensional liquid chromatography to unveil and mitigate the bidirectional quantification biases of non-volatile compounds in Chinese black tea processing	46
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	46
FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration	45
Quality analysis and assessment of representative sea buckthorn fruits in northern China	45
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours	45
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	44
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	44
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage	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	43
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)	43

Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review	43
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	43
Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies	43
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	43
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	42
Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef	42
Obtaining higher yield and quality rapeseed protein: complex enzymatic hydrolysis assisted alkaline water extraction of cold pressed-extracted rapeseed meal	42
Rapid evaluation of antioxidant activity of Rheum tanguticum: A synergistic strategy of near-infrared spectroscopy, chromatographic effects, and machine learning	42
The improvement role of peanut roasting conditioning before oil extraction on protein functional properties	42
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	41
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy	41
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation	41
Structural characterization and functional properties of safflower seed protein extracted by natural deep eutectic solvents	41
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds	41
A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin	40
Improving tenderness and quality of camel meat through ultrasound and papain treatment: Insights from structural and proteomics analysis	40
Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.	40
Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars	40
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review	40
Effects of different types of water on the sensory and physicochemical properties of cold - brewed green tea	40
Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions	39
Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction	39
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	39
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	38
Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties	38
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	38
Common proteins analysis of different mammals' mature milk by 4D-Label-Free	38
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness	38
Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation	37
Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics	37
Starch-based intelligent indicator membranes with triple antioxidant activity for fruit preservation via self-assembled berberine-oligomeric proanthocyanidins nanoparticles encapsulating tea tree oil	37
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	37
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	37
Impact of green tea powder on the flavor and functional properties of fermented glutinous rice sweet wine	37
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract	37
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	37
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	37
Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques	37
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	36
Metabolomic fingerprinting of Indonesian beetroot across Java agroecological zones: A tool for geographical authentication and quality assessment	36
Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads	36
Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics	36
Preparation, physicochemical properties, and in vitro digestion characteristics of coconut diacylglycerol oil	35
Comparative study of polysaccharide metabolites in purple, orange, and white Ipomoea batatas tubers	35
Effects and mechanisms of various distiller’s grains on volatile organic compounds in fermented pigeon meat	35
Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives	35
Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview	35
Plant aromas in wine: the case of cabernet sauvignon from typical regions in China	34
Citrus essential oils – Based nano-emulsions: Functional properties and potential applications	34
Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity	34
Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming	34
Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization	34
Screening and oenological characterization of a high β-glucosidase-producing yeast from Pyracantha fortuneana (maxim.) Li	34
The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in Lentinus edodes powder	34
Magnetic field-assisted blanching enhances sulforaphane synthesis in broccoli florets, revealed by UPLC-ESI-QTRAP-MS/MS	34
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	34
Immunomodulatory peptides from sturgeon cartilage: Isolation, identification, molecular docking and effects on RAW264.7 cells	34
Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes	34
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	33
Mineral content and potentially toxic elements in Pyropia spp. cultivated in Korea: Influence of harvest region, season, and drying process	33
Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (Zingiber officinale cv. Xiaohuang): A ready-to-eat flavoring food	33
Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago	33
Improving the functional performance of anthocyanin indicator films through antimicrobial peptides incorporation: Enhanced stability, swelling control, and antibacterial efficacy	33
Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream	32
Comparative study on the effects of different drying technologies on the structural characteristics and biological activities of polysaccharides from Idesia polycarpa maxim cake meal	32
Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro	32
Antioxidant and flavor properties of different apple cultivars grown in Korea	32
A screening for optimal selenium enrichment additives for selenium-enriched fish production: Application of a HPLC-ICP-MS method	32
Development of environment-friendly bio-based film with improved performance for food preservation using dialdehyde starch grafted konjac flour	32
Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices	32
The alphabet of sea fennel: Comprehensive phytochemical characterisation of Croatian populations of Crithmum maritimum L.	32
Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars (Cucurbita moschata and Cucurbita maxima) at harvest and during postharvest storage	31
Comparative metabolic profiling of different pakchoi cultivars reveals nutritional diversity via widely targeted metabolomics	31
Analysis of the quality evolution law and regulation mechanism of fish scale collagen peptide (FSCP) products based on multi-modal data fusion	31
One-step synthesis of a Tb-PET MOF for quantitative visual sensing of Anthrax biomarker	31
Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties	31
Effects of pollination cultivars on the characteristic volatile organic compounds in pears using E-nose, HS-SPME-GC–MS, and HS-GC-IMS	31
A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. ch	31
A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control	31
Metabolomics reveals multi-target bactericidal mechanisms of calcium-enhanced slightly acidic electrolyzed water (CSAEW) against Pseudomonas fluorescens and its synergistic preservation of fresh-cut l	30

Effects of variety and cultivation on volatile organic compounds in Dictyophora rubrovolvata: Insights from integrated GC-IMS, GC-MS and E-nose and Multivariate Data Analysis	30
Sensomics-assisted identification of key aroma components contributing to the characteristic scent of vacuum-extracted Jin Guanyin tea hydrolat and its aroma enhancement potential	30
Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan	30
Exogenous γ-aminobutyric acid strengthens phenylpropanoid and nitrogen metabolism to enhance the contents of flavonoids, amino acids, and the derivatives in edamame	30
Promoting effects of NaCl and KCl stresses on astaxanthin yield in Microcystis flos-aquae	30
Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity	30
Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC–MS combined with near infrared	30
Modification of wheat starch–long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes	30
Effects of different packaging on dried sword prawn (Parapenaeopsis hardwickii) quality, flavor, microbial communities, and lipid profiles during chilled storage: An integrated analysis	30
Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology	30
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	30
Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans	30
Multi-omics profiling reveals microbial regulation of a key aromatic ester phenethyl acetate formation in fermented alfalfa and its impact on sheep feed preference	29
An intelligent delivery system for apricot preservation: pH-responsive hollow ZIF-8 loaded with lavender essential oil and its preservation efficacy	29
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases	29
Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation	29
Dicyclohexylcarbodiimide and disodium succinate induce the change of energy metabolism in relation to longan pulp breakdown	29
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices	29
Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy	29
Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS	29
Novel sulphur-selective method for simultaneous determination of thiram and asomate based on carbon dots and its application in fruits	29
Multimodal deep learning with hyperspectral imaging for accurate origin classification of wolfberries	29
Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying	29
Tea eggs-inspired Pickering emulsion stabilized by cooked egg white protein-EGCG complexes: Astaxanthin loading and 3D printing.	29
Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review	29
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective	28
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals	28
Effect of temperature on bighead carp (Hypophthalmichthys nobilis) skin collagen: Structure, emulsification and rheological properties	28
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review	28
The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine	28
Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages	28
Microwave-glycated pea protein isolate high internal phase Pickering emulsions as fat substitutes improve quality of emulsified sausages	28
Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress	28
Engineering smart hydrocolloid packaging using mushroom-derived polysaccharides for food safety and shelf-life enhancement	28
Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol	28
Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes	28
Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice	28
Effects of yeast inoculation on community, metabolites, and flavors in ganjang, a traditional Korean fermented soy sauce	28
Sustained release of Eugenol from MCM-41 mesoporous silica for preservation of Agaricus bisporus	28
Chitosan-based hydrogels: From preparation to applications, a review	28
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba	28
1H NMR metabolomic responses correlated to meat quality of Nile tilapia (Oreochromis niloticus) reared under combined dietary salt and water salinity conditions	28
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process	28
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds	28
Identification and characterization of umami peptides from enzymatic hydrolysates of cod skin based on sensory evaluation and molecular simulations	28
Metabolomic profile of barnyard millet (Echinochloa Esculenta) and its application in white carrot-based dairy product (kheer) preparation	28
Mechanisms underlying the changes in interaction characteristics of beef sarcoplasmic, myofibrillar protein and their correlations induced by ovalbumin and ethanol addition	27
Yeast extract foliar spray elicits divergent aroma-phenolics profiles in ‘Cabernet Sauvignon’ and ‘Marselan’ grapes and wines	27
Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics	27
Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation	27
Cold plasma as an emerging catalytic route for oil modification	27
Recent trends in the application of protein electrospun fibers for loading food bioactive compounds	27
Structural, physicochemical, and gel properties of Wencheng yam (Dioscorea alata L.) starch and its application for enhancing set-type yogurt properties	27
The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku	27
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”	27
Effects of plasma-activated lactic acid on the physicochemical properties and volatile organic compounds of refrigerated tilapia fillets	27
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	27
Physicochemical and gelling properties of heat-induced gels formed by soy lipophilic protein with β-conglycinin and glycinin	27
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea	27
A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications	27
Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities	26
Surveying the utilization of cold plasma and plasma-activated water on food pigments, bioactive compounds, enzymes, vitamins, fatty acid, and essential oils: Considerations, mechanisms, and future tre	26
Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste	26
Mechanistic insight into the inhibition of α-glucosidase by millet Prolamin K3ZAN2: An integrated experimental and molecular simulation study	26
Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments	26
Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China	26
Preliminary study on comparison of egg extraction methods for development of fetal bovine serum substitutes in cultured meat	26
Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study	26
Molecular mechanisms and functional implications of cyanidin-3-O-glucoside interactions with rice starch-protein binary matrix	26
Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient	26
Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties	25
The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage	25
Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits	25
Pomelo quality benefits and postharvest trade-off from oyster shell amendment for pH remediation	25
Characterization of Xiaoqu Qingxiangxing Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments	25
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	25
Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine	25
Effects of different processing methods on phenolic compounds in flaxseed meal	25
Probing the binding mechanism of tea polyphenols from different processing methods to anti-obesity and TMAO production-related enzymes through in silico molecular docking	25
Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead	25
Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying	25
Unveiling the formation mechanism of characteristic components in steam pot chicken soup with sanchi-ginseng based on HPLC, GC–MS combined with metabolomics	25
Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages	25
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.:	25
The binding mechanism of a novel ferrous ion chelating peptide from chicken blood hemoglobin and the bioavailability of the chelate	25
Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger	25
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science	25
Influence of Huangjiu on flavor development in braised pork: A Flavoromics approach	24
Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes	24
Molecular mechanism of synergistic tyrosinase inhibition by blueberry and black chokeberry anthocyanidins: Optimal synergistic formulation for multi-berry beverage development	24
Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices	24
Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing	24
Impact of lactisole on the time-intensity profile of selected sweeteners in dependence of the binding site	24
Comprehensive study of Maillard glycated hydrolysate of ‘Fengdan’ peony (Paeonia ostii) seed meal proteins: characterization, antioxidant properties and aroma profile	24
Phytochemical characterization and nutritional value of vegetable oils from ripe berries of Schinus terebinthifolia raddi and Schinus molle L., through extraction methods	24