Food Chemistry

Article	Citations
Untargeted metabolomics and comparative flavonoid analysis reveal the nutritional aspects of pak choi	1323
Study on the chemical behaviour of Bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility	370
Editorial Board	352
The first harmonised total diet study in Portugal: Planning, sample collection and sample preparation	328
Enzymatic complex for broilers fed on a diet containing different levels of Distiller Dried Grains with Solubles	282
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]	252
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	247
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	239
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	234
Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism	223
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods	212
Rapid and sensitive detection of foodborne pathogens via nanoparticle-assisted ICP-MS and electrochemical multimodal analysis	211
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions	199
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis	198
Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts	197
Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties	195
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	195
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health	193
Multivariate optimization of the infrared radiation-assisted digestion of bivalve mollusk samples from Brazil for arsenic and trace metals determination using ICP OES	187
Magnetic-fluorescent immunosensing platform applying AuNPs heterogeneous MIL-53(Al) composite for efficient detection of zearalenone	183
Effect of cassava starch structure on scalding of dough and baking expansion ability	183
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches	179
Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing	178
Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa	175
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour	174

Improving the sensitivity of lateral flow immunoassay for Salmonella typhimurium detection via flow-rate regulation	172
Microstructurally tunable pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture	171
Tailoring diameters of carbon nanofibers with optimal mesopores to remarkably promote hemin adsorption toward ultrasensitive detection of bisphenol A	170
Editorial Board	165
Editorial Board	162
Gums from different botanical sources: Physicochemical characterization seldom found in literature	161
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	159
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	159
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	159
Tea polyphenols coating improves physiological properties, microstructure and chemical composition of cuticle to suppress quality deterioration of passion fruit during cold storage	158
Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry	156
Changes in health-promoting metabolites associated with high-altitude adaptation in honey	156
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	155
Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties	154
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	153
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	152
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	150
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	149
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels	147
Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions	146
Release of glycosidically-bound volatiles in orange juice under natural conditions	146
Comprehensive gas chromatography with mass spectrometry analysis of sterols in red goji berries (Lycium sp.)	146
Flexible Ag nanoparticle-decorated SU-8 micron-column array films as sensitive SERS substrates for in situ detection of pesticide residues	145
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	145
Electrochemical determination of Roxarsone using preconcentration-based signal amplification on modified screen-printed electrode	145
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS	145
The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review	143
In vitro digestion, absorption and biological activities of acylated anthocyanins from purple sweet potatoes (Ipomoea batatas)	143
Oleacein: A comprehensive review of its extraction, purification, absorption, metabolism, and health effects	143
Smartphone-based reading system integrated with phycocyanin-enhanced latex nanospheres immunoassay for on-site determination of aflatoxin B1 in foodstuffs	140
Bioavailability and excretion profile of betacyanins – Variability and correlations between different excretion routes	139
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	139
Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation	138
Immunochromatographic strip for rapid and sensitive detection of bupirimate residues in peach, orange, and carrot	137
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	136
Comprehensive analysis of the flavor and color characteristics of light-fermented sour tea mediated by Aspergillus niger RAF106	136
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection	135
Enhancing tomato shelf life using isolated cellulose fibers from Asian Palmyra palm coated with garlic oil	134
The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread	132
The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry	132
(−)-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	131
A core epiphytic bacterial consortia synergistically protect citrus from postharvest disease	131
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	130
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	130
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	129
Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast	129
Elucidating the cleavage patterns of allergenic epitopes of Parvalbumin by L. helveticus fermentation through cell envelope proteinase hydrolysis and computer simulation	129
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	129
Editorial Board	128
Biotransformation-induced chemical modifications and nitrite production in beetroot and arugula extracts: Toward natural alternatives to synthetic preservatives in the meat industry	128

Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	127
Discovery of Doenjang aging marker and metabolites alteration during long-term aging period: Targeted and untargeted metabolomic study	127
Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)	126
Improved yield of theaflavin-3,3ʹ-digallate from Bacillus megaterium tyrosinase via directed evolution	126
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study	125
Vancomycin-bacterial imprinted polymer hybrid for viable Staphylococcus aureus highly efficient capture, photothermal inactivation, and sensitive detection	124
Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis	123
Carboxymethyl cellulose/polyvinyl alcohol-based antioxidant film strengthened by physical/chemical bonding of cinnamaldehyde-tannin-metal nanoparticles	122
Combining soy protein isolate and sorbitol as cryoprotectants for portuguese oysters (Crassostrea angulata) and investigating the effect on ice crystal damage	122
Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint	122
Detection of adulteration in cupuaçu pulp using spectroscopy in the infrared in conjunction with multivariate techniques	121
A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening	120
Multiple recognition-powered abiotic bimetallic oxide nanozyme-based colorimetric platform for the selective detection of allergen β-lactoglobulin	119
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile	118
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	118
Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon	118
Multivariate optimization and principal component analysis for elemental determination in sheep meat from southern Brazil	118
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	118
Current electroanalytical approaches in the carbamates and dithiocarbamates determination	117
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	117
Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review	117
Optimizing geographical traceability models of Chinese Lycium barbarum: Investigating effects of region, cultivar, and harvest year on nutrients, bioactives, elements and stable isotope composition	117
Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken	116
Identification of key genes and enzymes contributing to nutrition conversion of Torreya grandis nuts during post-ripening process	116
A novel methodology and strategy to detect low molecular aldehydes in beer based on charged microdroplet driving online derivatization and high resolution mass spectrometry	116
Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein	116
Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin	116
Metabolomic and chemometric profiles of ten southern African indigenous fruits	115
A SiO2@MIP electrochemical sensor based on MWCNTs and AuNPs for highly sensitive and selective recognition and detection of dibutyl phthalate	114
Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge	114
Amplified electrochemical sensor employing Ag NPs functionalized graphene paper electrode for high sensitive analysis of Sudan I	113
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	113
An improved up-conversion nanoparticles-based immunochromatographic assay for rapid detection of zearalenone in cereals	113
Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process	112
Enhanced stability of stilbene-glycoside-loaded nanoparticles coated with carboxymethyl chitosan and chitosan hydrochloride	112
Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle	112
Unveiling the polyphenol profile and bioactive potential of kiwi berry (Actinidia arguta): Antioxidant capacity and enzyme inhibition activities	111
Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics	111
Ultra-sensitive determination of Ochratoxin A in coffee and tea samples using a novel semi-automated in-syringe based coagulant-assisted fast mycotoxin extraction (FaMEx) technique coupled with UHPLC-	110
Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies	110
Synthesis of a magnetic covalent organic framework as sorbents for solid-phase extraction of aflatoxins in food prior to quantification by liquid chromatography-mass spectrometry	110
pH modulates antibacterial activity of hydroxybenzaldehyde derivatives immobilized in chitosan films via reversible Schiff bases and its application to preserve freshly-squeezed juice	110
Glycated walnut meal peptide‑calcium chelates (COS-MMGGED-Ca): Preparation, characterization, and calcium absorption-promoting	110
Novel green production of natural-like vanilla extract from curcuminoids	109
Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef	109
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein	109
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes	108
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation	107
Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study	107
Glucose-metabolism-triggered colorimetric sensor array for point-of-care differentiation and antibiotic susceptibility testing of bacteria	107
Extraction of polyphenols associated with pectin from olive waste (alperujo) with choline chloride	107
Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes	107
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein	106
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum	105
Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time	105
Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds	105
Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage	105
An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability	104
Gastric clot formation and digestion of milk proteins in static in vitro infant gastric digestion models representing different ages	104
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	103
Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment	103
Cellulose nanofibril-stabilized Pickering emulsion as a high-performance interfacial biocatalysis system for the synthesis of phosphatidylserine	102
Editorial Board	101
From waste to bioactive compounds: A response surface methodology approach to extract antioxidants from Pistacia vera shells for postprandial hyperglycaemia management	100
Dissecting the impact of environment, season and genotype on blackcurrant fruit quality traits	100
Development of a monoclonal-based ic-ELISA for the determination of kitasamycin in animal tissues and simulation studying its molecular recognition mechanism	100
Oleogelation for saturated fat replacement in vegan cheese	100
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	99
Edible plant oils with high n-3/n-6 polyunsaturated fatty acids ratio prolong the lifespan of Drosophila by modulating lipid metabolism	99
Direct infusion–multiple reaction monitoring cubed (DI–MRM3) enables widely targeted bi-omics of Colla Corii Asini (Chinese name: Ejiao)	99
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	99
Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries	98
An investigation of extracellular vesicles in bovine colostrum, first milk and milk over the lactation curve	98
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	98
Alkaline lysis-recombinase polymerase amplification combined with CRISPR/Cas12a assay for the ultrafast visual identification of pork in meat products	98
Electrospun polyvinyl alcohol/chitosan nanofibers incorporated with 1,8-cineole/cyclodextrin inclusion complexes: Characterization, release kinetics and application in strawberry preservation	97
Multi-effect coupling enhanced PtPdRhFeCu HEA/N-Cu-ZnSe@C biosensing device for pesticide residue detection in fruits and vegetables with ultra-low detection limit	97
Impact of an innovative two-step temperature-controlled accelerated germination process on phytochemical enhancement, digestibility, and morphological changes in colored rice	97
Determination of glyphosate with a novel optic membrane sensor	97
Structure characterization and antioxidant activity of abalone visceral peptides-selenium in vitro	97

Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties	97
Universal biosensing platform based on polyMn-MOF nanosheets for efficient analysis of foodborne pathogens from diverse foodstuffs	96
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	95
A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour	95
Natural α-glucosidase inhibitors from Aquilaria sinensis leaf-tea: Targeted bio-affinity screening, identification, and inhibition mechanism	95
Evaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios	95
Engineering plant-based chicken substitutes: Application of fava bean (Vicia Faba) and wheat gluten blend (Triticum Aestivum) via novel layering technique	95
A SERS aptasensor based on a flexible substrate for interference-free detection of carbendazim in apple	95
A yellow chlorophyll catabolite in leaves of Urtica dioica L.: An overlooked phytochemical that contributes to health benefits of stinging nettle	95
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	95
Digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles	94
Recent progress in the preparation of bioactive peptides using simulated gastrointestinal digestion processes	94
Fe3O4@Ag@Pt nanoparticles with multienzyme like activity for total antioxidant capacity assay	94
Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability	94
Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages	94
Chemical composition and heavy metal content of Chilean seaweeds: Potential applications of seaweed meal as food and feed ingredients	94
The effect of thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk	94
Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves	94
Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility	93
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch	93
A bifunctional core–shell gold@Prussian blue nanozyme enabling dual-readout microfluidic immunoassay of food allergic protein	93
Exploring the mode of binding between butylated hydroxyanisole with bovine serum albumin: Multispectroscopic and molecular docking study	92
The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology	92
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	92
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	92
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	92
Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation	92
Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry	92
Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)	92
Multi-element signature of cuttlefish and its potential for the discrimination of different geographical provenances and traceability	92
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	91
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	91
Thermal sensing of syringic acid in food samples via molecularly imprinted polymers synthesized from bio-based deep eutectic solvents as monomers	91
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice	91
Bitter peptides formed during in-vitro gastric digestion induce mechanisms of gastric acid secretion and release satiating serotonin via bitter taste receptors TAS2R4 and TAS2R43 in human parietal cel	90
CO2-responsive switchable hydrophilic solvent as a novel extractant for selective extraction and separation of natural bioactive ingredients: A comprehensive review	90
Design of oleogel-based co-delivery systems for proanthocyanidins and curcumin: Focusing on the modulation of interfacial and oleogel structures by emulsifiers	90
Synthesis of oligosaccharides with prebiotic potential by crude enzyme preparation from Bifidobacterium	90
Tannic acid-mediated covalent effects on the structural and antioxidant properties of dual zein/casein protein complex nanoparticles	90
Alkaline-heat induced the conformationally flexible regions of soy protein and their effect on subunit aggregation	90
A comprehensive exploration of tartrazine detection in food products: Leveraging fluorescence nanomaterials and electrochemical sensors: Recent progress and future trends	90
Cyclodextrin reduced Fe(III) nanozyme-based colorimetric and photothermal dual-mode assay for early monitoring meat freshness by sensitive detection of hypoxanthine	89
A SERS bioassay based on vancomycin-modified PEI-interlayered nanocomposite and aptamer-functionalized SERS tags for synchronous detection of Acinetobacter baumannii and Klebsiella pneumoniae	89
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	89
Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles	89
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion	89
A visual method to detect meat adulteration by recombinase polymerase amplification combined with lateral flow dipstick	89
Metabolomic navigated Citrus waste repurposing to restore amino acids disorder in neural lesion	89
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	88
Miniaturized extraction and determination of swelling agents in fruits and vegetables based on deep eutectic solvent-molecularly imprinted hydrophilic resin	88
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach	88
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	88
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	87
Simultaneous determination of Pb2+ and Hg2+ at food specimens by a Melamine-based covalent organic framework modified glassy carbon electrode	87
Emerging biosensors to detect aflatoxin M1 in milk and dairy products	87
The role of wheat flour minor components in predicting water absorption	87
Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its app	87
Physicochemical, digestive and rheological properties of protein from tuna by subcritical dimethyl ether: Focus on process-related indexes	87
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch	86
Preparation and characterization of octenyl succinylated starch microgels via a water-in-oil (W/O) inverse microemulsion process for loading and releasing epigallocatechin gallate	86
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses	86
Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses	85
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	85
Exploration, sequence optimization and mechanism analysis of novel xanthine oxidase inhibitory peptide from Ostrea rivularis Gould	85
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage	85
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce	85
Metabolism and release of characteristic components and their enzymatic mechanisms in Pericarpium Citri Reticulatae co-fermentation	85
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	85
Development of an in-situ signal amplified electrochemical assay for detection of Listeria monocytogenes with label-free strategy	85
Effect of drying techniques, conditions and feed types on the quality of dried curry leaf powder	85
The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification	84
Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment	84
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester	84
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar	84
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate	84
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms	84
Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan	84
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	84
Complexation of ellagic acid with α-lactalbumin and its antioxidant property	84
RNA-cleaving deoxyribozyme-linked immunosorbent assay for the ultrasensitive detection of chloramphenicol in milk	84
Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota–yolk metabolites crosstalk	83
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota	83
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	83
Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies	83
Type A gelatin-amidated low methoxyl pectin complex coacervates for probiotics protection: Formation, characterization, and viability	83
Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot	83
Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice	83
Dual-layers Raman reporter-tagged Au@Ag combined with core-satellite assemblies for SERS detection of Zearalenone	83
Portable metal-organic framework alginate beads for high-sensitivity fluorescence detection and effective removal of residual pesticides in fruits and vegetables	83
A fluorescent dual-emitting platform for fluorescent “turn-on” ratiometric detection of ascorbic acid in beverages utilizing luminol-embedded iron-based metal–organic frameworks	82
RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays	82
Analysis of coloration characteristics of Tunisian soft-seed pomegranate arils based on transcriptome and metabolome	82
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	82
Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles	82
Selective adsorption of egg white hydrolysates onto activated carbon: Establishment of physicochemical mechanisms for removing phenylalanine	82