Food Chemistry

Article	Citations
Editorial Board	1540
Glycosidic and peptidyl bond cleavage reactions of maltosylated carnosine	410
Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification	401
Nontargeted analysis of volatiles in food contact paper: odorants, risk substances, and their potential origins	318
Nondestructive determination of canola oil oxidation causes: A near-infrared spectroscopy coupled with liquid chromatography-mass spectrometry for analyzing triacylglycerol hydroperoxide isomers	287
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	270
Corrigendum to “Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties” [Food Chem. 286 (2019) 686–695]	256
Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties	231
Deep eutectic solvent and styrene copolymer-shelled magnetic microspheres for the capture of Ovomucoid in foods and their interactions	224
Corrigendum to “Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME–GC–MS and UPLC–MS/MS studies” [Food Chem. 484 (2025) 14	219
Effect of drying techniques, conditions and feed types on the quality of dried curry leaf powder	216
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	213
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models	209
Release of glycosidically-bound volatiles in orange juice under natural conditions	207
Dual-functionalized defective metal–organic frameworks for fast and sensitive biosensing of Salmonella	198
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]	197
Cellulose nanofibril-stabilized Pickering emulsion as a high-performance interfacial biocatalysis system for the synthesis of phosphatidylserine	197
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels	195
Monitoring contamination of perchlorate migrating along the food chain to dairy products poses risks to human health	193
Proteomic insights into DEM-induced oxidative stress: Glycolytic and antioxidant synergy in beef colour stability	191
Beeswax-modified halloysite nanotube composite aerogels as intelligent packaging materials for colorimetric monitoring of shrimp freshness in high-humidity environments	189
Light-shading reaction microfluidic PMMA/paper detection system for detection of cyclamate concentration in foods	187
A comprehensive exploration of tartrazine detection in food products: Leveraging fluorescence nanomaterials and electrochemical sensors: Recent progress and future trends	186
In vitro digestion, absorption and biological activities of acylated anthocyanins from purple sweet potatoes (Ipomoea batatas)	179
Cyclodextrin reduced Fe(III) nanozyme-based colorimetric and photothermal dual-mode assay for early monitoring meat freshness by sensitive detection of hypoxanthine	179

Structured design colon-targeted nanoparticles with different distribution ratios of lecithin inside and outside starch helical cavity for enhancing GLP-1 secretion	179
Environmental stressors in seafood supply chains: From molecular mechanisms to advanced preservation strategies	177
Lactiplantibacillus plantarum-mediated bioconversion of blue honeysuckle juice amplifies phenolics to inhibit xanthine oxidase and reshapes volatile metabolome	177
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms	174
Understanding the maturity of coconut water through 1H NMR profiling and MPAES analyses	173
An innovative approach using microencapsulated turmeric oleoresin to develop ready-to-use turmeric milk powder with enhanced oral bioavailability	170
Metabolomic navigated Citrus waste repurposing to restore amino acids disorder in neural lesion	169
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	166
Lipid matrix-specific pretreatment method for enhancing the extractability and allergenicity maintenance of bovine milk allergens in ELISA detection	162
Anthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment	162
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion	161
Bioavailability and excretion profile of betacyanins – Variability and correlations between different excretion routes	160
Effect of simulated gastrointestinal digestion on the phenolic composition and biological activities of guava pulp and processing by-products	158
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	158
Effect of bi-enzyme hydrolysis on the properties and composition of hydrolysates of Manchurian walnut dreg protein	156
Guanosine tetraphosphate (ppGpp) is a new player in Brassica napus L. seed development	156
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability	156
Determination of glyphosate with a novel optic membrane sensor	155
A novel methodology and strategy to detect low molecular aldehydes in beer based on charged microdroplet driving online derivatization and high resolution mass spectrometry	154
Oleacein: A comprehensive review of its extraction, purification, absorption, metabolism, and health effects	152
Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes	151
The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation	149
Optimization of Seleno-chitosan-phytic acid nanocomplex for efficient removal of patulin from apple juice	148
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein	148
A novel polymeric fluorescence sensor based on acrylated citric acid for detection of melamine adulteration: Application in milk powder	147
Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester	147
Substrate cultivation system improved the quality of ‘Hongyan’ strawberry fruits compared with the soil cultivation system	147
The preparation of food-derived peptides for calcium delivery: formation routes, binding mechanisms and strategies to enhance biofunctionality	146
Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes	145
Toward the valorization of Ulva biomass from Chile: Analysis of the bioactive polysaccharide and chemical profile of unprocessed and residual biomass of Ulva uncialis	144
A rapid and closed-tube method based on the dual-color fluorescence loop-mediated isothermal amplification for visual detection of Atlantic salmon (Salmo salar)	142
Identification of syrup adulteration in wolfberry honey using CNN-CBAM-SVM combined with 1H NMR	140
Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts	139
Variations in oxidation profiles of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) by frozen storage and hydroxyl radicals: A proteomic insight	139
Development of a novel sugaring-out assisted extraction (SoAE) method for zinc determination in milk samples by flame atomic absorption spectrometry with discrete sample introduction	138
Insights into the key odorants in Chimonanthus praecox var. concolor Mak. Flower using the sensomics approach	138
Improvement of egg yolk powder properties through ultrasound coupled sodium sulfite pretreatment assisted enzymatic hydrolysis and underlying mechanism	137
Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge	135
Plant fibres. A solution to reduce pesticides, OTA and histamine in red and white wines	135
The effect of thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk	134
Novel green production of natural-like vanilla extract from curcuminoids	133
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	132
Amplified electrochemical sensor employing Ag NPs functionalized graphene paper electrode for high sensitive analysis of Sudan I	132
Targeting cow's milk allergy using hypoallergenic protein-polyphenol formulas: A proof of concept	131
Unusual polyunsaturated fatty acids in edible marine worms identified by covalent adduct chemical ionization mass spectrometry	131
Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation	130
Oleogelation for saturated fat replacement in vegan cheese	130
Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing	130
Comprehensive gas chromatography with mass spectrometry analysis of sterols in red goji berries (Lycium sp.)	128
Sulfonated cottonseed hydrolysates with adjustable amphiphilicity as environmental -Stress stable emulsifiers	128

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	127
Distinguishing α/β-linkages and linkage positions of disaccharides in galactooligosaccharides through mass fragmentation and liquid retention behaviour	125
New and efficient magnetic nanocomposite extraction using multifunctional deep eutectic solvent based on ferrofluid and vortex assisted-liquid–liquid microextraction: Determining primary aromatic amin	125
Rapid determination of hexabromocyclododecane enantiomers in animal meat by matrix solid phase dispersion coupled with LC–MS/MS	124
Cyclodextrin polymer clean-up method for the detection of ciguatoxins in fish with cell-based assays	124
Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages	123
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase	122
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation	122
Discovery of Doenjang aging marker and metabolites alteration during long-term aging period: Targeted and untargeted metabolomic study	122
A novel preparation method for black rice wine (beer, Huangjiu and sweet wine) and its association with a core nutrient–metabolite network	121
Development of certified reference materials for two acylated anthocyanins	121
Suspect phenolic compound profiling in Corinthian currants (Vitis vinifera L., var. Apyrena)	119
Elucidating the cleavage patterns of allergenic epitopes of Parvalbumin by L. helveticus fermentation through cell envelope proteinase hydrolysis and computer simulation	119
Recent advances in crustacean melanosis: Mechanism of melanosis, evaluation methods, and inhibition techniques	119
New silicon nanoparticles for “turn-on” detection of salicylaldehyde in food based on ESIPT mechanism	118
Protease-lipase co-mediated cheese microstructural changes enhanced proteolysis and lipolysis kinetics during in vitro dynamic digestion for the elderly	118
Unveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches	118
Tyrosinase inhibitory mechanism of pyrimidine-thiols and their potential application in the anti-browning of fresh-cut apples	118
Mesoporous Co3O4/SnO2 nanostructured composite as a selective and ultrafast adsorbent for simultaneous dispersive solid phase microextraction of cadmium, copper, and lead in spices, vegetables and wat	117
Synthetic Pyrethroid residues in food: Chemical behavior, analytical advances, and safety perspectives	117
Impact of mixed β-conglycinin and hydrolysates of glycinin on the thermal transition and polymerization behavior of gluten	117
Rapid and sensitive detection of foodborne pathogens via nanoparticle-assisted ICP-MS and electrochemical multimodal analysis	115
Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint	115
Editorial Board	115
A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening	114
Editorial Board	114
Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)	114
Editorial Board	113
Safety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)	113
Corrigendum to “Characterization of γ-CD-MOF-stabilized thymol pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish” [Food Chemistry 476 (2025) 143273]	112
Novel nanoceria in situ-derived porphyrin heterostructure enhanced electrochemiluminescent and colorimetric dual-mode detection of tetracycline residue in foods	112
Enhancing tomato shelf life using isolated cellulose fibers from Asian Palmyra palm coated with garlic oil	112
Magnetic-fluorescent immunosensing platform applying AuNPs heterogeneous MIL-53(Al) composite for efficient detection of zearalenone	111
Corrigendum to “Lactic acid fermentation of osmo-dehydrated onion [Food Chem. 399 (2023) 133954]”	111
The shaking and standing processing improve the aroma quality of summer black tea	111
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	111
Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value	111
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice	111
(−)-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	111
Changes in health-promoting metabolites associated with high-altitude adaptation in honey	110
Differences of selenium and other trace elements abundances between the Kaschin-Beck disease area and nearby non-Kaschin-Beck disease area, Shaanxi Province, China	109
Techno-functional aspects of kombucha analogs formulated from mulberry coproducts	108
Biomimetic GNPs-interwoven photonic molecularly imprinted polymer for the colored determination of trace 17β-estradiol	108
Electrochemical determination of Roxarsone using preconcentration-based signal amplification on modified screen-printed electrode	108
Impact of an innovative two-step temperature-controlled accelerated germination process on phytochemical enhancement, digestibility, and morphological changes in colored rice	107
Development of an electrochemical sensor utilizing MWCNs-poly(2-aminothiophenol) @AgNPs nanocomposite for the simultaneous determination of Pb2+ and Cd2+ in food samples	107
MS based foodomics: An edge tool integrated metabolomics and proteomics for food science	107
Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions	107
Multifunctional packaging film with sustained release behavior triggered by pH microenvironment for efficient preservation of pork	107
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	107
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	106
Differential contribution of Cu2+ and OH− to the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine in preserved egg white during pickling	106
Ln-MOF based magnetic composite nanosensor for sensitive dual-mode fluorescence/colorimetric detection of fluoroquinolones	106
From waste to bioactive compounds: A response surface methodology approach to extract antioxidants from Pistacia vera shells for postprandial hyperglycaemia management	105
Unveiling flavor formation and variation in fermented vinasse grass carp based on the dynamic correlation of microbiota with metabolites by multi-omics and bioinformatics approaches	105
Discovery, preparation and characterization of lipid-lowering alkylphenol derivatives from Syzygium jambos fruit	105
Differential modulation of aroma profiles in instant Oolong tea powder by two Aspergillus niger β-glucosidases	105
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality	105
Detection of vinegar adulteration with spirit vinegar and acetic acid using UV–visible and Fourier transform infrared spectroscopy	104
Pulsed light inhibits aflatoxins production of Aspergillus flavus, degrades aflatoxin B1 and its potential mechanisms	104
Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips	104
Coffee grounds-derived carbon quantum dots as peroxidase mimetics for colorimetric and fluorometric detection of ascorbic acid	104
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-	104
Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein–iron complexes	103
The role of wheat flour minor components in predicting water absorption	103
3D printed electrochemical sensor and microfluidic system for the detection of L-tryptophan using degradable material	103
Identification and quantitation of multiplex camellia oil adulteration based on 11 characteristic lipids using UPLC-Q-Orbitrap-MS	103
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches	103
Design of oleogel-based co-delivery systems for proanthocyanidins and curcumin: Focusing on the modulation of interfacial and oleogel structures by emulsifiers	103
Microstructurally tunable pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture	103
Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans	103
Flexible Ag nanoparticle-decorated SU-8 micron-column array films as sensitive SERS substrates for in situ detection of pesticide residues	103
Immunomodulatory effects of inulin-type fructans from Arctium lappa L. by targeting gut microbiota and their metabolites	103
Alginate-inulin-chitosan based microspheres alter metabolic fate of encapsulated quercetin, promote short chain fatty acid production, and modulate pig gut microbiota	102
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study	101
Food processing strategies using glass transition and bio-food encapsulation for enhanced microbial management and food safety	100
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods	100
Detection of adulteration in cupuaçu pulp using spectroscopy in the infrared in conjunction with multivariate techniques	100
Improving summer black tea quality via vibratory withering and piling fermentation: Insights from metabolomics and sensory analysis	100
Volatiles from cocoa bean to nibs, liquor, and chocolate: An integrated chemometric analysis of fermentation treatments with pulp reduction, malt residues, and banana peel	100

Disposable and ready-to-use deep eutectic solvent-immersed melt-blown polypropylene fabric for analyzing triazole pesticide residues in large-volume tea beverages and environmental waters	100
Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)	99
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	99
Valorising feather keratin: antioxidant activity, cytotoxicity and mutagenicity during processing and gastrointestinal digestion	98
Editorial Board	98
Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota–yolk metabolites crosstalk	98
Physicochemical, digestive and rheological properties of protein from tuna by subcritical dimethyl ether: Focus on process-related indexes	98
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	98
Study on the chemical behaviour of Bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility	98
A novel anti-inflammatory polysaccharide from blackened jujube: Structural features and protective effect on dextran sulfate sodium-induced colitic mice	97
Improving the sensitivity of lateral flow immunoassay for Salmonella typhimurium detection via flow-rate regulation	97
The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification	97
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	97
Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances	97
Identification of key genes and enzymes contributing to nutrition conversion of Torreya grandis nuts during post-ripening process	96
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage	96
Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production	96
Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment	96
Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats	95
Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot	95
Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ	95
RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays	95
Unveiling multifunctional bioactive phytochemicals and antioxidants in tangerine pomace for value-added applications	95
Metabolome and transcriptome profiling in different bagging pear fruit reveals that PbKCS10 affects the occurrence of superficial scald via regulating the wax formation	94
Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry	94
Screening of key dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from casein hydrolysates based on peptidomics, chemometrics, recombination, and omission experiments	94
Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil	94
Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS	94
Utilization of egg white powders to mitigate the astringency of Aronia berry juice and produce protein-Proanthocyanidin aggregates with enhanced stability during digestion	94
Glucose-metabolism-triggered colorimetric sensor array for point-of-care differentiation and antibiotic susceptibility testing of bacteria	93
An investigation of extracellular vesicles in bovine colostrum, first milk and milk over the lactation curve	93
Overexpression of ZlMYB1 and ZlMYB2 increases flavonoid contents and antioxidant capacity and enhances the inhibition of α-glucosidase and tyrosinase activity in rice seeds	93
Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon	93
Integration of pre-trained GRU and molecular docking for virtual screening of quinoa seed derived ACE inhibitory peptides: An innovative prediction strategy	93
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour	93
Untargeted metabolomics and comparative flavonoid analysis reveal the nutritional aspects of pak choi	93
Universal biosensing platform based on polyMn-MOF nanosheets for efficient analysis of foodborne pathogens from diverse foodstuffs	93
Dynamic release and perception of key odorants in grilled eel during chewing	93
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach	93
The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review	93
Current electroanalytical approaches in the carbamates and dithiocarbamates determination	92
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels	92
Enhanced stability of stilbene-glycoside-loaded nanoparticles coated with carboxymethyl chitosan and chitosan hydrochloride	92
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate	92
Metabolomic investigation of fresh beef, lamb and venison using nuclear magnetic resonance spectroscopy in relation to colour stability	92
Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe)	92
Effective adsorption and in-situ SERS detection of multi-target pesticides on fruits and vegetables using bead-string like Ag NWs@ZIF-8 core-shell nanochains	92
Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation	91
Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabiliti	91
Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review	91
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	91
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins	91
Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time	91
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum	91
Metabolism and release of characteristic components and their enzymatic mechanisms in Pericarpium Citri Reticulatae co-fermentation	91
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein	90
Insight into the boosted ZEN degradation over defective Bi2WO6 ultrathin layers: ROS-mediated mechanism and application in corn oil	90
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	90
Integrating widely targeted metabolomics and network pharmacology to provide insights into the mechanism of nutrition changes in walnut kernel under different drying methods	90
Extraction of polyphenols associated with pectin from olive waste (alperujo) with choline chloride	90
Enzymatic complex for broilers fed on a diet containing different levels of Distiller Dried Grains with Solubles	90
MOF/COF hybrid adsorbents enable rapid and efficient pyrethroid extraction from eggplant via pH-salt-independent DSPE-HPLC for food safety analysis	90
Vitamin D content of wild-caught traditional foods collected on Nyoongar Country in Western Australia	90
Miniaturized extraction and determination of swelling agents in fruits and vegetables based on deep eutectic solvent-molecularly imprinted hydrophilic resin	90
Manothermosonication – A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes	89
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids	89
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	89
Effect of linseed oil and oleogels on the thermal aggregation behavior of myofibrillar protein from Nemipterus virgatus	89
The synergistic effect of double catalysis of TGase-mediated limited deamidation and cross-linking of zein to form multifunctional zein-based film for food preservation	89
Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics	89
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	89
CO2-responsive switchable hydrophilic solvent as a novel extractant for selective extraction and separation of natural bioactive ingredients: A comprehensive review	89
Characterization of honeys produced by sympatric species of Afrotropical stingless bees (Hymenoptera, Meliponini)	89
Portable metal-organic framework alginate beads for high-sensitivity fluorescence detection and effective removal of residual pesticides in fruits and vegetables	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	88
Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin	88
Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle	88
Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties	88
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions	88
Edible plant oils with high n-3/n-6 polyunsaturated fatty acids ratio prolong the lifespan of Drosophila by modulating lipid metabolism	88
Betalains as promising natural colorants in smart/active food packaging	88
Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation	88
Alkaline-heat induced the conformationally flexible regions of soy protein and their effect on subunit aggregation	88
A polyoxometalate/chitosan-Ti3C2Tx MXene nanocomposite constructed by electrostatically mediated strategy for electrochemical detecting L-tryptophan in milk	87
Mechanistic insights into structural disassembly and antioxidant peptide release from Morchella septimelata proteins during simulated gastrointestinal digestion	87
Boric acid group-functional ruthenium complex as a novel fluorescence probe for robust detection of propyl gallate and tert-butyl hydroquinone by tuning the pH	87
Insights into food allergy mechanisms and the anti-allergic potential of natural polyphenols in regulating FcεRI-mediated mast cell degranulation	87
Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability	86
Optimizing geographical traceability models of Chinese Lycium barbarum: Investigating effects of region, cultivar, and harvest year on nutrients, bioactives, elements and stable isotope composition	86
Engineering plant-based chicken substitutes: Application of fava bean (Vicia Faba) and wheat gluten blend (Triticum Aestivum) via novel layering technique	86
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique	86
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process	86
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	86
A SiO2@MIP electrochemical sensor based on MWCNTs and AuNPs for highly sensitive and selective recognition and detection of dibutyl phthalate	86
Bioaccessibility of chlorogenic acid and curcumin co-encapsulated in double emulsions with the inner interface stabilized by functionalized silica nanoparticles	85