Food Chemistry-X

Article	Citations
Retraction notice to “Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1” [Food Chemistry: X 17 (2023) 100626]	428
Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu	307
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	87
Green hydrothermal approach for the synthesis of carbon quantum dots from waste tea bags for acrylamide detection in drinking water: A fluorescence assay validated by HPLC-PDA analysis	77
Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process	73
Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment	64
Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides	57
Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry	56
Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides	51
Miniaturized thermal purge-and-trap device combined with self-calibration colorimetric/SERS dual-model optical sensors for highly rapid and selective detection of sulfur dioxide in wine	50
Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu	50
Valorization of raw papaya (Carica papaya) and citrus peels for development of antimicrobial and biodegradable edible film	47
A novel chitosan microsphere as food processing enzyme immobilization carrier and its application in nucleotide production	46
Nutritional health aspects and functional properties of nut yogurt: Future perspectives	45
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	45
New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food	44
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	44
In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)	43
Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract	43
Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits	42
Vertical flow immunoassay for multiplex mycotoxins based on photonic nitrocellulose and SERS nanotags	42
A CsPb0.95Ni0.05Br3 NCs-based fluorescence sensor for rapidly and accurately evaluating trace water in edible oils along with the structure destruction and dissolution	41
Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution	41
Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect	39
Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications	39

Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	38
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	37
Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi	37
Comparative study on selenium content and nutritional quality of five different varieties of white tea	36
Concentration and health risk assessment of melamine in commercial citrus juices	36
Honeybee proteins in Saudi honeys: A shotgun gel-free proteomic study	36
Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes	36
Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven	36
Effect of transesterified amaranth oil oleogel as a cocoa butter replacer on the physicochemical properties of dark chocolate	34
Recent advances in detection techniques for vitamin analysis: A comprehensive review	34
Use of culinary ingredients as protective components during thermal heating of pumpkin oil	33
Evaluation of techno-functional properties of fava bean aquafaba powder in vegan muffins: Effects of locust bean gum and foam-mat drying	32
Comprehensive quality evaluation for oysters of geographical indication from Rushan in China: Characteristic profile of nutrition and flavor components	32
Optimization ultrasonic-assisted aqueous two-phase extraction of glabridin from licorice root and its activity against the foodborne pathogen MRSA	31
Evaluating modified atmosphere with variable CO₂-O₂ concentrations for Tribolium castaneum management and quality preservation in Rice storage	31
Trends in extraction and purification methods of Lignans in plant-derived foods	30
Geographical origin traceability of kiwifruit products using stable isotope and multi-element analysis with multivariate modeling: Feature extraction, selection of model and variable, and discriminati	30
Decoding the synergistic mechanisms of functional microbial agents on the microecology and metabolic function in medium-high temperature Daqu starter for enhancing aromatic flavor	30
Detection of volatile organic compounds in Farfarae flos using HS-GC-IMS across different flower colors	30
Stability enhancement of betalain pigment extracted from Celosia cristata L. flower through copigmentation and degradation kinetics during storage	30
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	30
Advancing food safety with biogenic silver nanoparticles: Addressing antimicrobial resistance, sustainability, and commercial viability	29
Specific surface area changes and functional potential exploration of Pleurotus pulmonarius under ultrasonic frequency control	29
Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen	28
Dietary riboflavin supplementation improves meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiles of breast muscle in Pekin ducks	27
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	27
Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu	27
Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan	27
Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films	26
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	26
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats	26
Dissipation, accumulation, distribution and risk assessment of fungicides in greenhouse and open-field cowpeas	26
Editorial Board	25
Facile synthesis and evaluation of three magnetic 1,3,5-triformylphloroglucinol based covalent organic polymers as adsorbents for high efficient extraction of phthalate esters from plastic packaged fo	25
Ionic liquid depolymerize the lignocellulose for the enzymatic extraction of feruloylated oligosaccharide from corn bran	25
Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics	25
Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance	25
Editorial Board	25
Impact of germination time on protein solubility and anti-inflammatory properties of Pisum sativum L grains	25
Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions	24
TMT-based quantitative proteomics reveals protein biomarkers from cultured Pacific abalone (Haliotis discus hannai) in different regions	24
Utilization of palm residues for biochar production using continuous flow pyrolysis unit	24
Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel	24
Organic acid and sugar components accumulation and flavor associated metabolites dynamic changes in yellow- and white-fleshed seedless loquats (Eriobotrya japonica)	24
Novel inhibitory effect of black chokeberry (Aronia melanocarpa) from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study	24
Four cucurbitane glycosides taimordisins A–D with novel furopyranone skeletons isolated from the fruits of Momordica charantia	24
Effect of modified okara insoluble dietary fibre on the quality of yoghurt	24
Antioxidant activity of spirostanol saponins from Allii Macrostemonis Bulbus and their contents in different origins and processed products	24
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties	24
Effects of hawthorn addition on the physicochemical properties and hydrolysis of corn starch	24

Editorial Board	24
Influence of roasting on the thermal degradation pathway in the glucosinolates of fragrant rapeseed oil: Implications to flavour profiles	24
Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste	24
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	23
Optimizing the microwave-assisted hydrothermal extraction of pectin from tangerine by-product and its physicochemical, structural, and functional properties	23
RSM optimization of fermentation technology of yellow wine produced from Millets rice (containing Daylily and Agaricus blazei Murr) and analysis of volatile aroma constituents and amino acid contents	23
Editorial Board	23
Oxidative stability and nutritional quality of stored Linum usitatissmium L. and Argania spinosa L., oil blends: Chemical compositions, properties and nutritional value	23
Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality	23
Recycling of wheat gluten wastewater: Recovery of arabinoxylan and application of its film in cherry and strawberry preservation	23
Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties	23
Unraveling gender-specific lipids and flavor volatiles in giant salamander (Andrias davidianus) livers via lipidomics and GC-IMS	23
Enhancement of culled ewes’ meat quality: Effects of aging method and time	22
Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations	22
Characterization of volatile aroma compounds in pak choi	22
Effects of Ilisha elongata proteins on proliferation and adhesion of Lactobacillus plantarum	22
Structural, antioxidant activity, and stability studies of jellyfish collagen peptide–calcium chelates	22
Metabolic profiling and spatial metabolite distribution in wild soybean (G. soja) and cultivated soybean (G. max) seeds	22
Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (Procambarus clarkia): Insights from water boiling vs. microwaving	22
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	22
Dietary lysophosphatidylcholine regulates diacylglycerol, cardiolipin and free fatty acid contents in the fillet of turbot	22
Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties	21
Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder	21
A promising product: Abscisic acid-producing bacterial agents for restricting cadmium enrichment in field vegetable crops	21
Efficient preparation of β-1,3-glucooligosaccharides by microwave-assisted hydrothermal degradation of curdlan and preliminary exploration of its antibacterial activity	20
A next-generation sequencing approach for the detection of mixed species in canned tuna	20
Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization	20
Peanut (Arachis hypogaea L.) flour and oilcake flour: Exploring the influence of roasting and varietal differences on proximal composition, elemental profiling, antimicrobial and antioxidant propertie	20
Tracing the geographical origin of tobacco at two spatial scales by stable isotope and element analyses with chemometrics	20
Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage	20
FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration	20
Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review	20
Identification of pasteurized mare milk and powder adulteration with bovine milk using quantitative proteomics and metabolomics approaches	20
Unveiling the oxidative stability, phytochemical richness, and nutritional integrity of cold-pressed Linum usitatissimum oil under UV exposure	19
Evaluation of the effect of dietary supplementation with Allium mongolicum regel bulb powder on the volatile compound and lipid profiles of the longissimus thoracis in Angus calves based on GC–IMS and	19
Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum	19
Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef	19
Functionality, physicochemical properties, and applications of chitosan/nano-hydroxyapatite–tea polyphenol films	19
Research progress of edible mushroom polysaccharide-metal trace element complexes	19
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	19
Quality analysis and assessment of representative sea buckthorn fruits in northern China	19
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	19
Automatic periodical negative air ions reduce postharvest decay and maintain texture and flavor quality of ‘Fuji’ apple during long-term cold storage	19
Comparative characterization of flavor precursors and volatiles in Chongming white goat of different ages by UPLC-MS/MS and GC–MS	18
Preparation and characterization of intelligent packaging labels based on pea starch, κ-carrageenan and black raspberry extract for monitoring freshness of pork	18
Acidic electrolyzed water: Food additive or sanitizer?	18
Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity	18
Comparative analysis of key aroma compounds in air-frying roasted pork from five species	18
Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics	18
Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle	18
Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu	18
Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun	18
TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality	18
Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness	17
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	17
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles	17
Morphological changes of mitochondria-related to apoptosis during postmortem aging of beef muscles	17
Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment	17
Acidic electrolyzed water treatment retards softening and retains cell wall polysaccharides in pulp of postharvest fresh longans and its possible mechanism	17
Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process	17
New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes	17
Combination of light stable isotopic and elemental signatures in Thai Hom Mali rice with chemometric analysis	17
Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin	17
Chemoprevention with a tea from hawthorn (Crataegus oxyacantha) leaves and flowers attenuates colitis in rats by reducing inflammation and oxidative stress	17
Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability	17
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	17
The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages	17
Comparative investigation of metabolite signatures and hypoadiposity effect between Dali tea and Yunkang tea	17
A novel exopolysaccharide from Weissella cibaria FAFU821: Structural characterization and cryoprotective activity	17
Common proteins analysis of different mammals' mature milk by 4D-Label-Free	17
Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack	16
Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality	16
Reverse design of haptens based on antigen spatial conformation to prepare anti-capsaicinoids&gingerols antibodies for monitoring of gutter cooking oil	16
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood	16
Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage	16
Effects of antimicrobial nanocomposite films packaging on the postharvest quality and spoilage bacterial communities of mushrooms (Chanterelles)	16
Preparation, structure, and in-vitro hypoglycemic potential of debranched millet starch-fatty acid composite resistant starch	16
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	16
Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion	16
Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF	16

Grafting chlorogenic acid enhanced the antioxidant activity of curdlan oligosaccharides and modulated gut microbiota	16
Highly sensitive immunochromatographic assay for simultaneous determination of azaperone and azaperol in pork	16
Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi	16
Investigation into the characteristic volatile flavor of old duck	16
Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters	16
Simultaneous extraction and quantitative analysis of S-Methyl-l-Cysteine Sulfoxide, sulforaphane and glucosinolates in cruciferous vegetables by liquid chromatography mass spectrometry	16
Deposition and enrichment of carotenoids in livestock products: An overview	16
Unraveling the influence of boiling time on aroma generation in Huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science	16
The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C	16
Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea	16
Matrix-assisted laser desorption/ionization mass spectrometry for the rapid and high throughput analysis of betaine and trigonelline in Lycium chinense Mill. and trigonelline in coffee	16
Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles	16
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation	16
Linoelaidic acid gavage has more severe consequences on triglycerides accumulation, inflammation and intestinal microbiota in mice than elaidic acid	16
Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in boletus edulis during processing by HS-SPME-GC–MS and UPLC-MS/MS analysis	15
Identification of ethyl vanillin in strawberry (Fragaria × ananassa) using a targeted metabolomics strategy: From artificial to natural	15
Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction	15
Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis	15
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas	15
Texture and digestion properties of hybrid rice: A comparison between two cultivars released 18 years apart	15
Integrated metabolomic and transcriptomic analysis revealed the transition of functional components in edible flower buds of Hemerocallis citrina Baroni	15
High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry	15
Study on peanut protein oxidation and metabolomics/proteomics analysis of peanut response under hypoxic/re-aeration storage	15
Study of volatile flavor derived from lipids degeneration in yak milk based on semiquantitative lipidomics	15
Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens (Escherichia coli and Listeria monocytogenes) in minced camel meat	15
Beeswax-poly(vinyl alcohol) composite films for bread packaging	15
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	15
Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties	15
Sweet potato protein hydrolysates solidified calcium-induced alginate gel for enhancing the encapsulation efficiency and long-term stability of purple sweet potato anthocyanins in beads	15
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness	15
The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons	15
Assessment of hypolipidemic potential of cholesteryl esterase inhibitory peptides in different probiotic fermented milk through in vitro, in silico, and molecular docking studies	15
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	15
The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process	14
“Q-markers targeted screening” strategy for comprehensive qualitative and quantitative analysis in fingerprints of Angelica dahurica with chemometric methods	14
Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences	14
Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing	14
Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process	14
Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O	14
The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.	14
Study on the interaction of Hericium erinaceus mycelium polysaccharides and its degradation products with food additive silica nanoparticles	14
Integration of network-based approaches for assessing variations in metabolic profiles of alkalized and non-alkalized commercial cocoa powders	14
Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics	14
Fingerprinting alkaloids for traceability: Semi-untargeted UHPLC-MS/MS approach in raw lupins as a case study	14
Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement	14
Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils	14
Sulfated heteropolysaccharides from Undaria pinnatifida: Structural characterization and transcript-metabolite profiling of immunostimulatory effects on RAW264.7 cells	14
Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes	14
Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention	14
High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes	13
Transmembrane behaviors and quantitative structure–activity relationship of dietary flavonoids in the presence of intestinal digestive products from different carbohydrate sources based on in vitro an	13
Effect of freeze-thaw treatment on the yield and quality of tiger nut oil	13
Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential	13
Sustainable fungi-based protein extraction from agro-waste mushroom stem using deep eutectic solvents	13
Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach	13
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract	13
Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage	13
Characterization of a new Camellia plant resource with low caffeine and high theobromine for production of a novel natural low-caffeine tea	13
Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish	13
Determination of toxic α-dicarbonyl compounds in sesame oils using dispersive liquid–liquid microextraction coupled with gas chromatography–mass spectrometry	13
Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and	13
Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique	13
Comparison of microbial diversity and metabolites on household and commercial doenjang	13
Caferana seeds (Bunchosia glandulifera) as a new source of nutrients: Evaluation of the proximal composition, solvent extraction, bioactive compounds, and δ-lactam isolation	13
Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °C	13
Determination of elements in cereals, pseudocereals, and legumes by microwave plasma-atomic emission spectrometry	13
Phytochemical composition of Lagenaria siceraria fruits from KwaZulu-Natal and Limpopo, South Africa	13
Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour	13
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)	13
Cobalt oxyhydroxide nanoflakes enable ratiometric fluorescent assay of gallic acid	13
Effects of milling on texture and in vitro starch digestibility of oat rice	13
Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate	13
Accurate and visualiable discrimination of Chenpi age using 2D-CNN and Grad-CAM++ based on infrared spectral images	13
Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review	13
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	13
Influence of droplet size and surface hydrophobicity of soybean protein-based nanoemulsion fillers on the quality of silver carp myofibrillar protein gels	13
CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables	13
Identification, structural characterization, and molecular dynamic simulation of ACE inhibitory peptides in whey hydrolysates from Chinese Rushan cheese by-product	13
Study on the structure–activity relationship of rice immunopeptides based on molecular docking	13
Innovative strategies for protein content determination in dried laver (Porphyra spp.): Evaluation of preprocessing methods and machine learning algorithms through short-wave infrared imaging	13
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review	13
Eco-Friendly Extraction: A green approach to maximizing bioactive extraction from pumpkin (Curcubita moschata L.)	12
Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate	12
Effects of theacrine on the astringency of EGCG by affecting salivary protein − EGCG interactions through different molecular mechanisms	12
Effect of light-selective sunshade net on the quality and aromatic characteristics of Cabernet Sauvignon grapes and wine: Exploratory experiment on strong solar irradiance in northwestern China	12
Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species	12
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	12
Isoflavone composition of germinated soybeans after freeze–thaw	12
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	12
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings	12
Studies into interactions and interfacial characteristics between cellulose nanocrystals and bovine serum albumin	12
Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water	12
Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis	12
Soluble sugar and organic acid composition and flavor evaluation of Chinese cherry fruits	12
Authenticating the geographical origin of the Chinese yam (Tiegun) with stable isotopes and multiple elements	12