Food Chemistry

Article	Citations
Untargeted metabolomics and comparative flavonoid analysis reveal the nutritional aspects of pak choi	1207
A robust and simple non-enzymatic electrochemical sensor based on carbon dots-metal oxide composite for the detection of metronidazole traces in food products	356
Study on the chemical behaviour of Bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility	329
Editorial Board	297
The first harmonised total diet study in Portugal: Planning, sample collection and sample preparation	264
Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies	242
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits	237
Enzymatic complex for broilers fed on a diet containing different levels of Distiller Dried Grains with Solubles	228
Corrigendum to “Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions” [Food Chemistry 285 (2019) 130–138]	214
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	201
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	194
Corrigendum to “Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredi	193
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein	190
Editorial Board	188
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS	187
Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts	185
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches	182
Alkaline-heat induced the conformationally flexible regions of soy protein and their effect on subunit aggregation	175
Multivariate optimization of the infrared radiation-assisted digestion of bivalve mollusk samples from Brazil for arsenic and trace metals determination using ICP OES	175
Microstructurally tunable pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture	174
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	173
Editorial Board	172
Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances	169
Editorial Board	169
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	166

Oleogelation for saturated fat replacement in vegan cheese	165
Gums from different botanical sources: Physicochemical characterization seldom found in literature	165
Corrigendum to “An ultra-sensitive dual-responsive aptasensor with combination of liquid crystal and intercalating dye molecules: A food toxin case study” [Food Chemistry 381 (1 July 2022) 132265–1322	164
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	161
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	160
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	159
Glucose-metabolism-triggered colorimetric sensor array for point-of-care differentiation and antibiotic susceptibility testing of bacteria	156
Tea polyphenols coating improves physiological properties, microstructure and chemical composition of cuticle to suppress quality deterioration of passion fruit during cold storage	156
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	155
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry	154
Changes in health-promoting metabolites associated with high-altitude adaptation in honey	154
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	153
Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties	148
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	147
Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan	147
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	146
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	146
Magnetic-fluorescent immunosensing platform applying AuNPs heterogeneous MIL-53(Al) composite for efficient detection of zearalenone	146
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	143
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	143
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels	143
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	141
Cocktail enzyme-assisted natural deep eutectic solvent for enhanced extraction of capsaicin from chili peppers: Mechanism exploration based on multi-experiments and molecular dynamic simulation	140
Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles	139
Release of glycosidically-bound volatiles in orange juice under natural conditions	139
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	139
Characterization and quantification of ginsenosides from the root of Panax quinquefolius L. by integrating untargeted metabolites and targeted analysis using UPLC-Triple TOF-MS coupled with UFLC-ESI-M	139
The role of wheat flour minor components in predicting water absorption	138
Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility	137
The effect of thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk	136
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms	136
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	135
Enhancing tomato shelf life using isolated cellulose fibers from Asian Palmyra palm coated with garlic oil	135
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection	135
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry	133
(−)-5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities	132
The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread	132
RNA-cleaving deoxyribozyme-linked immunosorbent assay for the ultrasensitive detection of chloramphenicol in milk	130
A core epiphytic bacterial consortia synergistically protect citrus from postharvest disease	128
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios	128
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	127
Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment	127
Unveiling the polyphenol profile and bioactive potential of kiwi berry (Actinidia arguta): Antioxidant capacity and enzyme inhibition activities	127
Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe)	127
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	125
Dynamics of chemical profile and microbial community in 3 consecutive years reveal Rhodococcus and Apiotrichum are potential microbes contributing to quality formation of Guang Chenpi	125
Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism	125
Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast	124
Editorial Board	124
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch	124

Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	124
Targeting cow's milk allergy using hypoallergenic protein-polyphenol formulas: A proof of concept	123
Machine learning-enabled attapulgite/polyimide nanofiber composite aerogels-based colorimetric sensor array for real-time monitoring of balsa fish freshness	123
In vivo microcapillary sampling coupled with matrix-assisted laser desorption/ionization fourier transform ion cyclotron resonance mass spectrometry for real-time monitoring of paraquat and diquat in	123
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	123
Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: Distinct polysaccharide degradation using a colonic in vitro fermentation model	122
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	122
Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)	121
Improved yield of theaflavin-3,3ʹ-digallate from Bacillus megaterium tyrosinase via directed evolution	121
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	120
A SERS bioassay based on vancomycin-modified PEI-interlayered nanocomposite and aptamer-functionalized SERS tags for synchronous detection of Acinetobacter baumannii and Klebsiella pneumoniae	120
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile	120
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study	120
Carboxymethyl cellulose/polyvinyl alcohol-based antioxidant film strengthened by physical/chemical bonding of cinnamaldehyde-tannin-metal nanoparticles	119
Immunochromatographic strip for rapid and sensitive detection of bupirimate residues in peach, orange, and carrot	119
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	119
Combining soy protein isolate and sorbitol as cryoprotectants for portuguese oysters (Crassostrea angulata) and investigating the effect on ice crystal damage	119
Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint	118
An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability	118
Detection of adulteration in cupuaçu pulp using spectroscopy in the infrared in conjunction with multivariate techniques	118
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels	116
New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch	114
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate	114
A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder	114
A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening	114
Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies	114
Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation	113
Multiple recognition-powered abiotic bimetallic oxide nanozyme-based colorimetric platform for the selective detection of allergen β-lactoglobulin	113
Fe3O4@Ag@Pt nanoparticles with multienzyme like activity for total antioxidant capacity assay	113
Direct infusion–multiple reaction monitoring cubed (DI–MRM3) enables widely targeted bi-omics of Colla Corii Asini (Chinese name: Ejiao)	112
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	112
Differences of selenium and other trace elements abundances between the Kaschin-Beck disease area and nearby non-Kaschin-Beck disease area, Shaanxi Province, China	111
The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review	111
Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken	111
Hepatoprotective potential of four fruit extracts rich in different structural flavonoids against alcohol-induced liver injury via gut microbiota-liver axis	111
Medium- and long-chain triacylglycerols as enteral nutrition enhancing the nutritional status of postoperative rats undergoing chemotherapy by increasing the bioavailability of functional fatty acids	110
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach	110
Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside	109
Oleacein: A comprehensive review of its extraction, purification, absorption, metabolism, and health effects	109
A novel methodology and strategy to detect low molecular aldehydes in beer based on charged microdroplet driving online derivatization and high resolution mass spectrometry	109
Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review	109
Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein	108
Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band	107
Exploring the mode of binding between butylated hydroxyanisole with bovine serum albumin: Multispectroscopic and molecular docking study	107
New and efficient magnetic nanocomposite extraction using multifunctional deep eutectic solvent based on ferrofluid and vortex assisted-liquid–liquid microextraction: Determining primary aromatic amin	107
A novel block copolymer containing gadolinium oxide nanoparticles in ultrasound assisted-dispersive solid phase microextraction of total arsenic in human foodstuffs: A multivariate optimization method	107
Dynamic release and perception of key odorants in grilled eel during chewing	107
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis	107
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	106
Alkaloids and phenolics identification in fruit of Nitraria tangutorum Bobr. by UPLC-Q-TOF-MS/MS and their a-glucosidase inhibitory effects in vivo and in vitro	106
Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure	106
Bioavailability and excretion profile of betacyanins – Variability and correlations between different excretion routes	106
Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing	106
Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology	105
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage	105
Electrochemical determination of Roxarsone using preconcentration-based signal amplification on modified screen-printed electrode	105
A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life o	105
Smartphone-based reading system integrated with phycocyanin-enhanced latex nanospheres immunoassay for on-site determination of aflatoxin B1 in foodstuffs	104
Microplastic contamination in commercial salt: An issue for their sampling and quantification	104
Structure characterization and antioxidant activity of abalone visceral peptides-selenium in vitro	104
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu	104
Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry	104
Inhibition mechanism of membrane-separated silver carp hydrolysates on ice crystal growth obtained through experiments and molecular dynamics simulation	104
Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment	103
Preparation and characterization of octenyl succinylated starch microgels via a water-in-oil (W/O) inverse microemulsion process for loading and releasing epigallocatechin gallate	103
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein	103
Effect of drying techniques, conditions and feed types on the quality of dried curry leaf powder	103
The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation	102
Development of high-throughput UPLC-MS/MS using multiple reaction monitoring for quantitation of complex human milk oligosaccharides and application to large population survey of secretor status and L	101
Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics	101
Development of an electrochemical sensor utilizing MWCNs-poly(2-aminothiophenol) @AgNPs nanocomposite for the simultaneous determination of Pb2+ and Cd2+ in food samples	101
Metabolomic navigated Citrus waste repurposing to restore amino acids disorder in neural lesion	101
Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken	101
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions	101
A rapid and closed-tube method based on the dual-color fluorescence loop-mediated isothermal amplification for visual detection of Atlantic salmon (Salmo salar)	101
Engineering plant-based chicken substitutes: Application of fava bean (Vicia Faba) and wheat gluten blend (Triticum Aestivum) via novel layering technique	100
Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism	100
Traceability of chemicals from Tripterygium Wilfordii Hook. f. in raw honey and the potential synergistic effects of honey on acute toxicity induced by celastrol and triptolide	100
The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology	99
A comparative evaluation of the composition and antioxidant activity of free and bound polyphenols in sugarcane tips	98

Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend	98
Bioaccessibility of chlorogenic acid and curcumin co-encapsulated in double emulsions with the inner interface stabilized by functionalized silica nanoparticles	97
Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure	97
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids	97
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health	96
Advances in preparation and engineering of plant-derived extracellular vesicles for nutrition intervention	96
Determination of ethanol in foods and beverages by magnetic stirring-assisted aqueous extraction coupled with GC-FID: A validated method for halal verification	95
Isolation and identification of novel antibacterial peptides produced by Lactobacillus fermentum SHY10 in Chinese pickles	95
Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil	95
The role of cell wall polysaccharides disassembly in Lasiodiplodia theobromae-induced disease occurrence and softening of fresh longan fruit	94
Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method	94
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods	94
A yellow chlorophyll catabolite in leaves of Urtica dioica L.: An overlooked phytochemical that contributes to health benefits of stinging nettle	94
Complexation of ellagic acid with α-lactalbumin and its antioxidant property	94
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion	94
Nitrogen doped biomass derived carbon dots as a fluorescence dual-mode sensing platform for detection of tetracyclines in biological and food samples	93
Selective adsorption of egg white hydrolysates onto activated carbon: Establishment of physicochemical mechanisms for removing phenylalanine	93
Multi-element signature of cuttlefish and its potential for the discrimination of different geographical provenances and traceability	93
Analysis of coloration characteristics of Tunisian soft-seed pomegranate arils based on transcriptome and metabolome	93
Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)	92
Effect of LED lights on the growth, nutritional quality and glucosinolate content of broccoli, cabbage and radish microgreens	92
Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions	92
Understanding the bioaccessibility, α-amylase and α-glucosidase enzyme inhibition kinetics of Allmania nodiflora (L.) R.Br. ex Wight polyphenols during in vitro simulated digestion	92
Techno-functional aspects of kombucha analogs formulated from mulberry coproducts	92
Development of a monoclonal-based ic-ELISA for the determination of kitasamycin in animal tissues and simulation studying its molecular recognition mechanism	92
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis	91
Effect of bi-enzyme hydrolysis on the properties and composition of hydrolysates of Manchurian walnut dreg protein	91
Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification	91
Exogenous phytosulfokine α alleviates chilling injury of loquat fruit via regulating sugar, proline, polyamine and γ-aminobutyric acid metabolisms	91
Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry	91
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation	90
Recovery and encapsulation of Dunaliella salina β-carotene through a novel sustainable approach: Sequential application of an ionic liquid as naturally-derived solvent and emulsifier	90
Metabolomic and chemometric profiles of ten southern African indigenous fruits	89
Betalains as promising natural colorants in smart/active food packaging	89
Characterization of honeys produced by sympatric species of Afrotropical stingless bees (Hymenoptera, Meliponini)	89
Quality changes of HHP orange juice during storage: Metabolomic data integration analyses	89
Label-free exonuclease I-assisted signal amplification colorimetric sensor for highly sensitive detection of kanamycin	89
Characterization of 37 enological tannins using a multiple technique approach: Linear sweep voltammetry as a rapid method both for classification and determination of antioxidant properties	89
Microclimate changes caused by black inter-row mulch decrease flavonoids concentrations in grapes and wines under semi-arid climate	89
Cellulose nanofibril-stabilized Pickering emulsion as a high-performance interfacial biocatalysis system for the synthesis of phosphatidylserine	89
A robust and ultra-high-surface hydrogen-bonded organic framework promoting high-efficiency solid phase microextraction of multiple persistent organic pollutants from beverage and tea	89
A SiO2@MIP electrochemical sensor based on MWCNTs and AuNPs for highly sensitive and selective recognition and detection of dibutyl phthalate	88
A comprehensive exploration of tartrazine detection in food products: Leveraging fluorescence nanomaterials and electrochemical sensors: Recent progress and future trends	88
Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation	88
Effect of cassava starch structure on scalding of dough and baking expansion ability	88
Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process	88
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	87
Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef	87
Highly ammonia-responsive starch/PVA film with gas absorption system as the ‘bridge’ for visually spoilage monitoring of animal-derived food	87
Synthesis of natural proanthocyanidin based novel magnetic nanoporous organic polymer as advanced sorbent for neonicotinoid insecticides	87
3D printed electrochemical sensor and microfluidic system for the detection of L-tryptophan using degradable material	87
Type A gelatin-amidated low methoxyl pectin complex coacervates for probiotics protection: Formation, characterization, and viability	87
Amplified electrochemical sensor employing Ag NPs functionalized graphene paper electrode for high sensitive analysis of Sudan I	87
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch	87
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice	87
In vitro digestion, absorption and biological activities of acylated anthocyanins from purple sweet potatoes (Ipomoea batatas)	86
Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes	86
A comparative metabolomics analysis of phytochemcials and antioxidant activity between broccoli floret and by-products (leaves and stalks)	86
pH modulates antibacterial activity of hydroxybenzaldehyde derivatives immobilized in chitosan films via reversible Schiff bases and its application to preserve freshly-squeezed juice	86
Alkaline lysis-recombinase polymerase amplification combined with CRISPR/Cas12a assay for the ultrafast visual identification of pork in meat products	85
Metabolism and release of characteristic components and their enzymatic mechanisms in Pericarpium Citri Reticulatae co-fermentation	85
Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch	85
A visual method to detect meat adulteration by recombinase polymerase amplification combined with lateral flow dipstick	85
Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment	85
An investigation of extracellular vesicles in bovine colostrum, first milk and milk over the lactation curve	85
Electrospun polyvinyl alcohol/chitosan nanofibers incorporated with 1,8-cineole/cyclodextrin inclusion complexes: Characterization, release kinetics and application in strawberry preservation	85
High-throughput method based on a novel thin-film microextraction coating for determining macrolides and lincosamides in honey	85
Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon	85
A comparative analysis of anti-lipidemic potential of soybean (Glycine max) protein hydrolysates obtained from different ripening stages: Identification, and molecular interaction mechanisms of novel	84
Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production	84
Identification and quantitation of multiplex camellia oil adulteration based on 11 characteristic lipids using UPLC-Q-Orbitrap-MS	84
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester	84
Universal biosensing platform based on polyMn-MOF nanosheets for efficient analysis of foodborne pathogens from diverse foodstuffs	84
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar	84
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	84
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	84
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation	84
Development and characterization of caffeine-loaded nanoliposomes decorated by cationic amylose and cationic amylose- menthol inclusion complex coatings; a novel oral co-delivery system	83
Modifying the internal structures of steamed rice cakes by emulsifiers for promoted textural and sensory properties	83
Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep	83
Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time	83
A reliable fluorescence “turn-on” aptasensor based on dual-emitting europium metal-organic frameworks for ultrasensitive and selective detection of sulfamethazine	83
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce	83
Starch-guar gum-ferulic acid molecular interactions alter the ordered structure and ultimate retrogradation properties and in vitro digestibility of chestnut starch under extrusion treatment	83
Extraction of polyphenols associated with pectin from olive waste (alperujo) with choline chloride	83
Gastric clot formation and digestion of milk proteins in static in vitro infant gastric digestion models representing different ages	83
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota	83
Overexpression of ZlMYB1 and ZlMYB2 increases flavonoid contents and antioxidant capacity and enhances the inhibition of α-glucosidase and tyrosinase activity in rice seeds	82
Development of novel pyrazole-1,2,4-triazole derivatives as tyrosinase inhibitors: Design, preparation, mechanism of action and anti-browning application	82
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	82
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	82
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides	82
Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism	82
Characterization of the effects of insoluble soybean polysaccharides on the formation and physicochemical properties of soybean isolate protein gel	81
A novel anti-inflammatory polysaccharide from blackened jujube: Structural features and protective effect on dextran sulfate sodium-induced colitic mice	81