Food Chemistry

Article	Citations
Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach	1095
Selection of pollution-safe head cabbage: Interaction of multiple heavy metals in soil on bioaccumulation and transfer	413
Paper-based electrochemiluminescence device for the rapid estimation of trimethylamine in fish via the quenching effect of thioglycolic acid-capped cadmium selenide quantum dots	328
Development of in vitro oral processing model for different rice: Effects of saliva volume and chewing time on physicochemical properties of rice boluses	306
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar	264
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice	244
Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties	229
Controlling the co-aggregation and gelation of cod-soy binary proteins based on partially/fully denatured soy proteins	229
A rapid and sensitive paper-based sensor for sulfide ion detection in Chinese liquors	210
Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues	196
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	189
Effects of polyphenols in combination with L-cysteine/L-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices	184
Antioxidant potential of peptides derived from chia seeds (Salvia hispanica L.) as natural preservatives	177
Stability and degradation mechanism of (−)-epicatechin in thermal processing	177
Impedimetric multi-sensor system with gold and silver nanoparticles applied for basic taste assessment compared with human threshold method sensory analysis	176
A multiplex fluorescent microsphere immunochromatography assay for simultaneous detection of phorate, fenthion, and profenofos	175
Widely targeted metabolomics analysis reveals dynamic changes in metabolites of 'Hass' avocado during postharvest ripening period	171
Distinguishing the botanical origins of rare honey through untargeted metabolomics and machine learning interpreting flavonoid profiles	171
The hidden palette: Uncovering key substances driving color variation in sesame-flavor Baijiu	168
Effect of high-pressure carbon dioxide combined with modified atmosphere packaging on the quality of fresh-cut squash during storage	167
Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits	162
Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velut	162
Flowering in aged white tea: Recovering umami taste and amplifying of stale aroma	160
Beta-carotene-loaded Oleogels: Morphological analysis, cytotoxicity assessment, in vitro digestion and intestinal permeability	160
Tailoring ternary complexes of lactoferrin, EGCG, and α-lactalbumin by assembly sequence strategies: Structural characterization, assembly mechanism, and emulsification elucidation	158

Simultaneous detection of multiple food allergens using high signal-to-background SERS probes	158
Detection of intact bovine milk proteins after simulated gastrointestinal infant digestion using UHPLC − HRMS	154
Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas)	154
Compartmentalization vs. segregation of reactants: Accomplishment of the Maillard reaction at the water-water interface	153
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating	150
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	149
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting	149
Carbon dots: An emerging food analysis nanoprobes for detection of contaminants	149
A colorimetric sensor array for the rapid identification of benzylisoquinoline alkaloids and Coptidis Rhizoma based on urease inhibition	147
Polyphenol oxidase mediated (-)-epigallocatechin gallate stabilized protein in body wall of Apostichopus japonicus: Characteristics and structure	147
Sucrose laurate and nisin synergistically inhibit Bacillus subtilis by multiple antibacterial targets and play promising application potential in bread preservation	147
An intelligent thymol/alizarin-loaded polycaprolactone/gelatin/zein nanofibrous film with pH-responsive and antibacterial properties for shrimp freshness monitoring and preservation	147
Sustainable and biodegradable polymer packaging: Perspectives, challenges, and opportunities	144
Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis	144
Green technologies applied to extraction processes and analysis of polyphenolic compounds from Inga laurina Willd	142
Steam explosion treatment for improving the quality of Xuehua pear soup: Components profile, antioxidant and anti-inflammatory activity in vitro, its flavor and metabolomics study	140
Dietary exposure assessment of 9 food emulsifiers to Korean population and their health effects	140
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	139
Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour	133
Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot	133
A novel electronic nose for sensing (E)-2-hexenal based on Mn-MOF nanonets with NADPH-like activity	133
Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis	132
Chemical composition and techno-functional properties of high-purity water-soluble keratein and its enzymatic hydrolysates	131
Dose-dependent impact of intact cell fraction on in vitro starch digestion of common bean-based flour blends	131
Separation and purification of polyprenols from Ginkgo biloba leaves by silver ion anchored on imidazole-based ionic liquid functionalized mesoporous MCM-41 sorbent.	131
Tebuconazole residue in wheat and food risks: Comparison among nano and conventional formulations	131
Fabrication of oat β-glucan-starch composite systems by sequential extraction as batters for deep-fried mushrooms to prevent oil penetration	130
Synthesis of N-doped and P-doped silicon quantum dots and their applications for tetracycline detection in the honey samples and antibacterial properties	130
Data-driven pipeline modeling for predicting unknown protein adulteration in dairy products	130
Enhancing bighead carp cutting: Chilled storage insights and machine vision-based segmentation algorithm development	130
Microfluidic-SERS platform with in-situ nanoparticle synthesis for rapid E. coli detection in food	129
Enhanced bioaccessibility of cyclolinopeptides via zein-cyclodextrin nanoparticles: Simulated gastrointestinal digestion and cellular uptake study	129
Ultrasonic-assisted plasma-activated water extraction of polysaccharide from Hemerocallis citrina Baroni: Structural characterization and antioxidant mechanism in vitro	128
Phenolic profiles of Australian monofloral Eucalyptus, Corymbia, Macadamia and Lophostemon honeys via HPLC-DAD analysis	127
Integrative analyses of widely targeted metabolomic profiling and derivatization-based LC-MS/MS reveals metabolic changes of Zingiberis Rhizoma and its processed products	127
Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”	125
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	124
Magnetic fiber headspace solid-phase microextraction of Ferulago angulata volatile components using Preyssler‐type polyoxometalate/metal–organic framework/silica aerogel sorbent	124
Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside	122
One-step synthesis of aldehyde-functionalized dual-emissive carbon dots for ratiometric fluorescence detection of bisulfite in food samples	121
The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages	121
Paper-based microfluidic devices for food adulterants: Cost-effective technological monitoring systems	121
GA-AuNP@Tollens’ complex as a highly sensitive plasmonic nanosensor for detection of formaldehyde and benzaldehyde in preserved food products	120
Widely targeted metabolomics analysis characterizes the phenolic compounds profiles in mung bean sprouts under sucrose treatment	119
The effect of γ-[Glu](1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread	119
Bacteriostatic Pickering emulsions stabilized by whey protein isolate–vanillin nanoparticles: Fabrication, characterization and stability in vitro	118
Solid-state potentiometric sensor for the rapid assay of the biologically active biogenic amine (tyramine) as a marker of food spoilage	118
Transient autophagy inhibition strengthened postharvest tomato (Solanum lycopersicum) resistance against Botrytis cinerea through curtailing ROS-induced programmed cell death	117
DeepTrayMeal: Automatic dietary assessment for Chinese tray meals based on deep learning	117
Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions	117

Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying	117
In-depth profiling, nontargeted metabolomic and selective ion monitoring of eight chemical markers for simultaneous identification of different part of Eucommia ulmoides in 12 commercial products by U	117
Using neodymium isotope ratio in Ruditapes philippinarum shells for tracking the geographical origin	116
Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.)	115
Techno-functional aspects of kombucha analogs formulated from mulberry coproducts	115
Fractionation and antioxidation activities of polysaccharides from Zanthoxylum bungeanum Maxim	115
Honey proteomic signatures for the identification of honey adulterated with syrup, producing country, and nectar source using SWATH-MS approach	115
Extraction and quantification of pesticides and metals in palm wines by HS-SPME/GC–MS and ICP-AES/MS	114
Two-dimensional self-assembled Au-Ag core-shell nanorods nanoarray for sensitive detection of thiram in apple using surface-enhanced Raman spectroscopy	114
Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processes	114
Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method	114
Improvement of resistant starch content and thermal-stability of starch-linoleic acid complex: An attempt application in extruded recombinant rice	114
Sensomics-assisted flavor decoding of coarse cereal Huangjiu	113
Prediction method for determining the carbon stable isotopic composition of berry sugars in the original must of Chardonnay wines	113
Adsorption of proteins on TiO2 particles influences their aggregation and cell penetration	113
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	113
The role of cell wall polysaccharides disassembly in Lasiodiplodia theobromae-induced disease occurrence and softening of fresh longan fruit	113
Structural diversity and bioactivity of polysaccharides from medicinal mushroom Phellinus spp.: A review	113
Novel approach for purification of major betalains using flash chromatography and comparison of radical scavenging and antioxidant activities	112
UV-fluorescence imaging for real-time non-destructive monitoring of pork freshness	112
Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase	112
Aroma profiles of green tea made with fresh tea leaves plucked in summer	111
Antioxidant activity and inhibitory effects on angiotensin I-converting enzyme and α-glucosidase of trans-p-coumaroyl-secologanoside (comselogoside) and its inclusion complex with β-cyclodextrin. Bioa	110
Melatonin treatment delays postharvest senescence of broccoli with regulation of carotenoid metabolism	110
The key food odorant receptive range of broadly tuned receptor OR2W1	110
Combining of C, N and specific Hg stable isotopes to track bioaccumulation of monomethylmercury in coastal and freshwater seafood	110
Construction of interfacial crystallized oleogel emulsion with improved thermal stability	109
Characterization of some Fagaceae kernels nutritional composition for potential use as novel food ingredients	109
Nanozymatic degradation and simultaneous colorimetric detection of tetracycline	109
Targeting cow's milk allergy using hypoallergenic protein-polyphenol formulas: A proof of concept	109
Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation	109
Effect of nisin and potassium sorbate additions on lipids and nutritional quality of Tan sheep meat	108
Green fabrication of biomass-derived carbon dots and bio-based coatings: Potential of enhancing postharvest quality on Chinese flowering cabbage	108
Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles	107
Residue and dissipation of two formulations of emamectin benzoate in tender cowpea and old cowpea and a risk assessment of dietary intake	107
Almond gum-sodium caseinate complexes for loading propolis extract: Characterization, antibacterial activity, release, and in-vitro cytotoxicity	107
Machine learning-enabled high-throughput industry screening of edible oils	106
A comparison of the physicochemical properties of chestnut and highland honey: The case of Senoz Valley in the Rize province of Turkey	106
Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage	106
Insight into the binding mechanism between soy protein isolate-oat β-glucan extrudate and quercetin in nanoparticles by multi-spectroscopic techniques	106
Conceptual functional-by-design optimisation of the antioxidant capacity of trans-resveratrol, quercetin, and chlorogenic acid: Application in a functional tea	105
How wine blending influences their biological activity: A case study of Cabernet Sauvignon and Merlot coupages	105
Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties	105
The application of headspace gas chromatographic method for the determination of ethyl alcohol in craft beers, wines and soft drinks	105
Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus	103
Sensitive surface-enhanced Raman spectroscopy (SERS) determination of nitrofurazone by β-cyclodextrin-protected AuNPs/γ-Al2O3 nanoparticles	103
Vaccinium bracteatum Thunb. as a promising resource of bioactive compounds with health benefits: An updated review	103
High performance liquid chromatography coupled with post – Column derivatization methods in food analysis: Chemistries and applications in the last two decades	103
An accurate, cost-effective and simple colorimetric method for the quantification of total triterpenoid and steroidal saponins from plant materials	103
Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread	102
From waste to health: Application of MOF modified walnut biochars for the determination of twenty pesticides in wheat flour by ultra-high performance liquid chromatography-tandem mass spectrometry	102
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins	102
A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes	101
Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium	101
Hepatoprotective potential of four fruit extracts rich in different structural flavonoids against alcohol-induced liver injury via gut microbiota-liver axis	100
The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review	100
Enhancing milk quality assessment with watermelon (Citrullus lanatus) urease immobilized on VS2-chitosan nanocomposite beads using response surface methodology	100
Germination-induced changes in anthocyanins and proanthocyanidins: A pathway to boost bioactive compounds in red rice	100
Mechanisms and technology of marine oligosaccharides to control postharvest disease of fruits	100
Rational design of molecularly imprinted electrochemical sensor based on Nb2C-MWCNTs heterostructures for highly sensitive and selective detection of Ochratoxin a	100
A polyoxometalate/chitosan-Ti3C2Tx MXene nanocomposite constructed by electrostatically mediated strategy for electrochemical detecting L-tryptophan in milk	100
Identification and virtual screening of novel umami peptides from chicken soup by molecular docking	100
Enhancing plant-based cheese formulation through molecular docking and dynamic simulation of tocopherol and retinol complexes with zein, soy and almond proteins via SVM-machine learning integration	100
Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration	99
Fingerprinting based on gas chromatography-Orbitrap high-resolution mass spectrometry and chemometrics to reveal geographical origin, processing, and volatile markers for thyme authentication	99
Non-enzymatic electrochemical sensor based on ionic liquid [BMIM][PF6] functionalized zirconium‑copper bimetallic MOF composite for the detection of nitrite in food samples	99
Advanced electrochemiluminescent approaches for contaminant detection in food matrices using metal-organic framework composites	99
Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC–MS chemical fingerprints, data fusion and chemometrics	98
Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota	98
Synthesis of fluorescent probe based on molecularly imprinted polymers on nitrogen-doped carbon dots for determination of tobramycin in milk	98
CaCl2 treatment effectively delays postharvest senescence of passion fruit	97
Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism	97
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma re	97
Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines	97
Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration	96
Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact	96
Insight into the structure-activity relationship of thermal hysteresis activity of cod collagen peptides through peptidomics and bioinformatics approaches	96
AMPK and metabolic disorders: The opposite roles of dietary bioactive components and food contaminants	96
Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films	95
Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system	95

Insight into the boosted ZEN degradation over defective Bi2WO6 ultrathin layers: ROS-mediated mechanism and application in corn oil	95
Effect of buckwheat hull particle-size on bread staling quality	95
A dual-function chitosan packaging film for simultaneously monitoring and maintaining pork freshness	95
Recent trends in edible algae functional proteins: Production, bio-functional properties, and sustainable food packaging applications	95
Phenolamide and flavonoid glycoside profiles of 20 types of monofloral bee pollen	95
Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors	94
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	94
A comparative evaluation of the composition and antioxidant activity of free and bound polyphenols in sugarcane tips	94
Esterification of black bean anthocyanins with unsaturated oleic acid, and application characteristics of the product	93
Effect of Cu2+ on the binding of catechins to zein through multi-spectral and in silico analyses	93
Distinctive activation of β-galactosidase by carboxymethylated β-glucan in vitro and mechanism study: Critical role of hydrophobic and electrostatic interactions	93
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	93
Sustainable proteins from wine industrial by-product: Ultrasound-assisted extraction, fractionation, and characterization	92
Investigation of non-volatile and volatile compound profiles in Arabica coffee extracts and neurophysiological effects of different chemosensory stimulation according to sex: Insights from electronic	92
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	92
Optimizing geographical traceability models of Chinese Lycium barbarum: Investigating effects of region, cultivar, and harvest year on nutrients, bioactives, elements and stable isotope composition	91
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	91
Innovative quantum dots-based SERS for ultrasensitive reporting of contaminants in food: Fundamental concepts and practical implementations	91
Immunomodulatory effects of inulin-type fructans from Arctium lappa L. by targeting gut microbiota and their metabolites	91
Chemical characterization and DPP IV inhibitory capacity of purified adzuki bean β-vignin digest in comparison to soybean β-conglycinin and in vitro effect of β-vignin on diabetic-related outcomes	90
Anti-inflammatory and antioxidant activity of functional lipids extracted through sustainable technologies from Mexican Opuntia ficus-indica seeds	90
Accumulation of phenolic in fresh-cut lotus roots induced by thermosonication: Regulation of phenylpropanoid pathway and reactive oxygen species metabolism	90
Untargeted LC-HRMS analyses reveal metabolomic specificities between wine yeast strains selected for their malic acid production	89
Enhancement of health beneficial bioactivities of bitter melon (Momordica charantia L.) by puffing	89
A press-actuated slidable microfluidic colorimetric biosensor for Salmonella detection utilizing nickel mesh sheet and MIL-88@Pd/Pt nanoparticles	89
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars	89
Combined use of steam explosion, alkali, and microbial methods improving the yield, structure and properties of soluble dietary fiber from bamboo shoot shells	89
Editorial Board	89
Effects of chitooligosaccharide-functionalized graphene oxide on stability, simulated digestion, and antioxidant activity of blueberry anthocyanins	88
Cytology, metabolomics, and proteomics reveal the grain filling process and quality difference of wheat	88
Virtual-screening of xanthine oxidase inhibitory peptides: Inhibition mechanisms and prediction of activity using machine-learning	88
Molecular-level insights into the brewing-dependent chemical diversity, properties, and formation mechanism of Moutai Base baijiu using Fourier transform ion cyclotron resonance mass spectrometry	88
Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed	88
Strategies for data reduction in non-targeted screening analysis: The impact of sample variability for food safety applications	88
Volatile metabolomics and chemometric study provide insight into the formation of the characteristic cultivar aroma of Hemerocallis	88
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch	88
Editorial Board	88
A new non-enzymatic biosensor for the determination of bisphenol-A	88
Coordinated regulation of Bacteroides thetaiotaomicron glutamate decarboxylase activity by multiple elements under different pH	87
Facile synthesis of fluorescence-SERS dual-probe nanocomposites for ultrasensitive detection of sulfur-containing gases in water and beer samples	87
Methyl salicylate affects the lipophilic and hydrophilic antioxidant capacities of apricot by regulating carotenoid biosynthesis and phenolic metabolism	87
Volatile fingerprint of food products with untargeted SIFT-MS data coupled with mixOmics methods for profile discrimination: Application case on cheese	87
A novel integrated automatic strategy for amino acid composition analysis of seeds from 67 species	87
Microstructurally tunable pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture	87
One-step derivatization and temperature-controlled vortex-assisted liquid-liquid microextraction based on the solidification of floating deep eutectic solvents coupled to UV–Vis spectrophotometry for	87
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis	86
AODB: A comprehensive database for antioxidants including small molecules, peptides and proteins	86
Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC–MS	86
A biobased magnetic dual-dummy-template molecularly imprinted polymer using a deep eutectic solvent as a coporogen for highly selective enrichment of organophosphates	86
Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties	86
Effects of different extraction methods on the structural and biological properties of Hericium coralloides polysaccharides	85
Identification of mozambioside roasting products and their bitter taste receptor activation	85
Novel magnetic porous organic polymer containing amino and triazine bifunctional groups for efficient adsorption of nitroimidazoles	85
Mechanism of color change in Antarctic krill oil during storage	85
Exploring the roles of excess amino acids, creatine, creatinine, and glucose in the formation of heterocyclic aromatic amines by UPLC-MS/MS	85
Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white	85
Phyllanthus emblica Linn: A comprehensive review of botany, traditional uses, phytonutrients, health benefits, quality markers, and applications	85
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes	84
Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow	84
Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented bevera	84
Potentiation effect of the AI-2 signaling molecule on postharvest disease control of pear and loquat by Bacillus amyloliquefaciens and its mechanism	84
Revealing quality chemicals of Tetrastigma hemsleyanum roots in different geographical origins using untargeted metabolomics and random-forest based spectrum-effect analysis	84
Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?	84
Verification of the age of 10- and 20-year-old Tawny Port wines using Radiocarbon	84
Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds	83
Metabolites of dietary atractyligenin glucoside in coffee drinkers' urine	83
Quality of chicken breast meat improved by dietary pterostilbene referring to up-regulated antioxidant capacity and enhanced protein structure	83
Biomimetic functional material-based sensors for food safety analysis: A review	83
Metabolomic, lipidomic, and proteomic profiles provide insights on meat quality differences between Shitou and Wuzong geese	83
Multifunctional packaging film with sustained release behavior triggered by pH microenvironment for efficient preservation of pork	83
A novel anti-inflammatory polysaccharide from blackened jujube: Structural features and protective effect on dextran sulfate sodium-induced colitic mice	83
Effects of inside-out heat-shock via microwave on the fruit softening and quality of persimmon during postharvest storage	82
From pond to table: Differences in breeding and consumption affect the balance between dietary risk of residual cadmium and uptake benefits of nutrients in Chinese mitten crab (Eriocheir sinensis)	82
Thermal, pasting and structural studies of oat starch-caseinate interactions	82
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	82
Closed-tube saltatory rolling circle amplification with hydroxynaphthol blue for visual on-site detection of peanut as an allergenic food	82
Analysis of coloration characteristics of Tunisian soft-seed pomegranate arils based on transcriptome and metabolome	82
A ratio fluorescence sensor based on rhodamine B embedded metal-organic framework for glyphosate detection in agri-food products	82
High affinity aptamers for ultra-sensitive detection of aflatoxin B1 in milk and groundnut samples with label-free photo-electrochemical aptasensor	82
Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: Implications for starch hydrolysis and starch emptying rate	82
Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis	82
Detection of Alternaria alternata infection in winter jujubes based on optical properties and their correlation with internal quality parameters during storage	81
Clarification of apple, grape and pear juices by co-immobilized amylase, pectinase and cellulase	81
Comparison of two commercial methods with a UHPLC–MS/MS method for the determination of multiple mycotoxins in cereals	81
Study on cinnamon essential oil release performance based on pH-triggered dynamic mechanism of active packaging for meat preservation	81
Application of a transition metal oxide/carbon-based nanocomposite for designing a molecularly imprinted poly (l-cysteine) electrochemical sensor for curcumin	81
Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion	81
Comparison of different drying technologies for brocade orange (Citrus sinensis) peels: Changes in color, phytochemical profile, volatile, and biological availability and activity of bioactive compoun	80
Electrospun polyvinyl alcohol/chitosan nanofibers incorporated with 1,8-cineole/cyclodextrin inclusion complexes: Characterization, release kinetics and application in strawberry preservation	80
Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce	80
Characterizing digestibility of potato starch with cations by SEM, X-ray, LF-NMR, FTIR	80
Betalains as promising natural colorants in smart/active food packaging	80
Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods	80
BODIPY-based fluorescent probe for cysteine detection and its applications in food analysis, test strips and biological imaging	79
Stability of glycosylated complexes loaded with Epigallocatechin 3-gallate (EGCG)	79