Food Chemistry-X

Article	Citations
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	211
Editorial Board	202
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles	162
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness	157
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	130
Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter	118
Research progress on generation, detection and control of hazards in baked foods during thermal processing	115
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	101
Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation	95
Corrigendum to “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	91
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)	91
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	88
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	85
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	85
Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics	84
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	83
Chemical and flavour dynamics in Cyperus esculentus L. pomace-raspberry composite fruit wine fermentation: A combined UHPLC-OE-MS and HS-SPME-GC–MS approach	83
Improving brown rice quality: Effects of different processing treatments on functionality and nutrition	75
Revisiting minor millets as an underutilised super food for enduring global food security	74
In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota	71
The improvement role of peanut roasting conditioning before oil extraction on protein functional properties	71
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	68
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	67
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	66
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	65

A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea	63
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage	63
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	62
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	60
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	59
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	59
Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (Siniperca chuatsi): Molecular interactions with endogenous proteases and inhibition of protein degradation	59
Synergistic effects of Malva sylvestris gum and chitosan in bilayer films: Optimizing physical and functional properties with Salvia abrotanoides essential oil	57
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	56
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	55
Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives	54
Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study	54
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract	54
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	54
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	53
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	53
Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate	53
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats	52
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	52
Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis	52
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits	51
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	51
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	50
Characterization and screening of a novel octapeptide from protein hydrolysates of Crassostrea gigas and its immunomodulatory effects on RAW264.7 cells	50
Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit	50
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy	50
Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies	50
Fatty acids, polyphenols and volatiles as predictive biomarkers of cold-pressed oil stability	49
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	49
Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foods	49
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation	48
FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration	48
Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.	47
Rapid evaluation of antioxidant activity of Rheum tanguticum: A synergistic strategy of near-infrared spectroscopy, chromatographic effects, and machine learning	46
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	46
Common proteins analysis of different mammals' mature milk by 4D-Label-Free	45
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms	45
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract	45
Progress in triacylglycerol isomer detection in milk lipids	45
Improving tenderness and quality of camel meat through ultrasound and papain treatment: Insights from structural and proteomics analysis	44
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	44
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production	44
Development of oregano essential oil nanoemulsions with considerable stability and antibacterial properties: A solution for extending the shelf life of chilled pork	43
Effects of Bifidobacterium animalis subsp. lactis IMAU12267 on milk fermentation, subsequent storage, and functional properties	43
Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications	43
Mechanistic insights into the divergent tenderness evolution of Wenchang and Huangma chickens during coconut water stewing	43
The effects of lactic acid bacterial fermentation on the nutritional components and functional metabolites of Cyclocodon lancifolius fruit	42
Mechanistic study of quercetin on Fagopyrum Tataricum resistant starch	42
Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products	42
Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey	42

Study on domestication characteristics of Xinjiang apricot germplasm based on HPLC sugar-acid identification and machine learning	42
Pixel-level bruise area quantification in strawberries using dual-band hyperspectral imaging and Efficient1DNet: Toward real-time quality monitoring	42
Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (Hypophthalmichthys molitrix) throughout the drying process: key roles of metabolites derived from protein an	42
Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review	41
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds	41
Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation	41
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	41
Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions	41
Quality analysis and assessment of representative sea buckthorn fruits in northern China	40
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	39
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	39
Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction	39
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review	39
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	39
Fucosterol from marine algae: a multifunctional marine phytosterol with health benefits-from dietary component to functional ingredient	38
Pseudomonas-driven spoilage and identification of early-warning volatile markers in chilled Shimen Sanhuang chicken	38
Effects of different lipids on the freeze-thaw stability and subsequent gelling properties of emulsified myofibrillar protein sols: perspective on interfacial behavior	38
Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC–MS and HS-GC-IMS	38
Using comprehensive two-dimensional liquid chromatography to unveil and mitigate the bidirectional quantification biases of non-volatile compounds in Chinese black tea processing	38
Synergistic role of naringin and pectin in microwave-assisted green synthesis of stable silver nanoparticles with potent antibacterial activity	38
Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking	37
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation	37
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	37
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties	37
Application of flash GC e-nose and FT-NIR combined with deep learning algorithm in preventing age fraud and quality evaluation of pericarpium citri reticulatae	36
Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties	36
Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation of Lonicera caerulea berries	36
Obtaining higher yield and quality rapeseed protein: complex enzymatic hydrolysis assisted alkaline water extraction of cold pressed-extracted rapeseed meal	36
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours	36
Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics	36
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas	36
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	36
Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef	36
Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques	36
Structural and functional analysis of soy protein-skipjack tuna protein gels prepared by two-screw extrusion and their effects on metabolites and gut microbiota in vitro	35
Multi-omics profiling reveals microbial regulation of a key aromatic ester phenethyl acetate formation in fermented alfalfa and its impact on sheep feed preference	35
Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation	35
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process	35
Sensomics-assisted identification of key aroma components contributing to the characteristic scent of vacuum-extracted Jin Guanyin tea hydrolat and its aroma enhancement potential	35
Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages	35
Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview	35
Metabolomic fingerprinting of Indonesian beetroot across Java agroecological zones: A tool for geographical authentication and quality assessment	35
Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes	35
Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads	35
Preparation, physicochemical properties, and in vitro digestion characteristics of coconut diacylglycerol oil	34
Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan	34
Magnetic field-assisted blanching enhances sulforaphane synthesis in broccoli florets, revealed by UPLC-ESI-QTRAP-MS/MS	34
Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization	34
Effects and mechanisms of various distiller’s grains on volatile organic compounds in fermented pigeon meat	34
Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying	34
Plant aromas in wine: the case of cabernet sauvignon from typical regions in China	34
Citrus essential oils – Based nano-emulsions: Functional properties and potential applications	34
Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy	34
Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives	34
Comparative study of polysaccharide metabolites in purple, orange, and white Ipomoea batatas tubers	34
Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC–MS combined with near infrared	34
Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming	34
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba	33
Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates	33
Multimodal deep learning with hyperspectral imaging for accurate origin classification of wolfberries	33
The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine	33
Immunomodulatory peptides from sturgeon cartilage: Isolation, identification, molecular docking and effects on RAW264.7 cells	33
Effects of variety and cultivation on volatile organic compounds in Dictyophora rubrovolvata: Insights from integrated GC-IMS, GC-MS and E-nose and Multivariate Data Analysis	33
Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity	33
Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars (Cucurbita moschata and Cucurbita maxima) at harvest and during postharvest storage	33
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review	33
Promoting effects of NaCl and KCl stresses on astaxanthin yield in Microcystis flos-aquae	33
Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology	33
1H NMR metabolomic responses correlated to meat quality of Nile tilapia (Oreochromis niloticus) reared under combined dietary salt and water salinity conditions	33
DNP and ATP regulate the pulp breakdown development in Phomopsis longanae Chi-infected longan fruit through modulating the ROS metabolism	33
A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control	32
One-step synthesis of a Tb-PET MOF for quantitative visual sensing of Anthrax biomarker	32
Metabolomics reveals multi-target bactericidal mechanisms of calcium-enhanced slightly acidic electrolyzed water (CSAEW) against Pseudomonas fluorescens and its synergistic preservation of fresh-cut l	32
Exogenous γ-aminobutyric acid strengthens phenylpropanoid and nitrogen metabolism to enhance the contents of flavonoids, amino acids, and the derivatives in edamame	32
Modification of wheat starch–long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes	32
Effects of different packaging on dried sword prawn (Parapenaeopsis hardwickii) quality, flavor, microbial communities, and lipid profiles during chilled storage: An integrated analysis	32
Analysis of the quality evolution law and regulation mechanism of fish scale collagen peptide (FSCP) products based on multi-modal data fusion	31
Dicyclohexylcarbodiimide and disodium succinate induce the change of energy metabolism in relation to longan pulp breakdown	31
Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity	31
The effects of Trametes versicolor fermented Rosa roxburghii tratt and coix seed quild on the nutrition, sensory characteristics and physical and chemical parameters of yogurt	31

Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review	31
Engineering smart hydrocolloid packaging using mushroom-derived polysaccharides for food safety and shelf-life enhancement	31
Comparative evaluation of amino acid profiles, fatty acid compositions, and nutritional value of two varieties of head water Porphyra yezoensis: “Jianghaida No. 1” and “Sutong No.1”	30
Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes	30
Comparative study on the effects of different drying technologies on the structural characteristics and biological activities of polysaccharides from Idesia polycarpa maxim cake meal	30
Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress	30
Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS	30
Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation	30
Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans	30
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases	30
Tea eggs-inspired Pickering emulsion stabilized by cooked egg white protein-EGCG complexes: Astaxanthin loading and 3D printing.	30
Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago	29
Improving the functional performance of anthocyanin indicator films through antimicrobial peptides incorporation: Enhanced stability, swelling control, and antibacterial efficacy	29
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds	29
Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles	29
Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (Zingiber officinale cv. Xiaohuang): A ready-to-eat flavoring food	29
Mineral content and potentially toxic elements in Pyropia spp. cultivated in Korea: Influence of harvest region, season, and drying process	29
Novel sulphur-selective method for simultaneous determination of thiram and asomate based on carbon dots and its application in fruits	29
The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in Lentinus edodes powder	29
A screening for optimal selenium enrichment additives for selenium-enriched fish production: Application of a HPLC-ICP-MS method	28
Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices	28
Screening and oenological characterization of a high β-glucosidase-producing yeast from Pyracantha fortuneana (maxim.) Li	28
Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream	28
Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro	28
Antioxidant and flavor properties of different apple cultivars grown in Korea	28
Chitosan-based hydrogels: From preparation to applications, a review	28
Development of environment-friendly bio-based film with improved performance for food preservation using dialdehyde starch grafted konjac flour	28
Effect of temperature on bighead carp (Hypophthalmichthys nobilis) skin collagen: Structure, emulsification and rheological properties	28
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective	28
Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice	28
Pomelo quality benefits and postharvest trade-off from oyster shell amendment for pH remediation	27
Corrigendum to “The first German total diet study (BfR MEAL Study) confirms highest levels of dioxins and dioxin-like polychlorinated biphenyls in foods of animal origin title of article” [Food Chem.:	27
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals	27
Effects of pollination cultivars on the characteristic volatile organic compounds in pears using E-nose, HS-SPME-GC–MS, and HS-GC-IMS	27
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices	27
Physicochemical and gelling properties of heat-induced gels formed by soy lipophilic protein with β-conglycinin and glycinin	27
Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead	27
Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine	27
The alphabet of sea fennel: Comprehensive phytochemical characterisation of Croatian populations of Crithmum maritimum L.	27
A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. ch	27
An intelligent delivery system for apricot preservation: pH-responsive hollow ZIF-8 loaded with lavender essential oil and its preservation efficacy	27
Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging	27
Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties	27
Unveiling the formation mechanism of characteristic components in steam pot chicken soup with sanchi-ginseng based on HPLC, GC–MS combined with metabolomics	27
Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol	27
Comparative metabolic profiling of different pakchoi cultivars reveals nutritional diversity via widely targeted metabolomics	27
Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties	27
Impact of lactisole on the time-intensity profile of selected sweeteners in dependence of the binding site	26
Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing	26
The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage	26
The binding mechanism of a novel ferrous ion chelating peptide from chicken blood hemoglobin and the bioavailability of the chelate	26
Effect of boiling and extraction methods using water or 80 % ethanol on the physiological activities of the inner shell of chestnut (Castanea crenata)	26
Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments	26
Exploration of the effect of ultrasound treatment on starch-theanine-EGCG complexes based on multi-scale structure and prediction of the interaction by density functional theory calculations	26
Effects of different processing methods on phenolic compounds in flaxseed meal	26
Phytochemical characterization and nutritional value of vegetable oils from ripe berries of Schinus terebinthifolia raddi and Schinus molle L., through extraction methods	26
Differential analysis of phytochemistry and antioxidant activity in five citrus by-products based on chromatography, mass spectrometry, and spectrum-effect relationships	26
Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study	26
Structural, physicochemical, and gel properties of Wencheng yam (Dioscorea alata L.) starch and its application for enhancing set-type yogurt properties	26
Yeast extract foliar spray elicits divergent aroma-phenolics profiles in ‘Cabernet Sauvignon’ and ‘Marselan’ grapes and wines	26
Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages	26
Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities	25
Application of laccase-inorganic nanoflowers based time-temperature integrator to real-time monitor the freshness of pasteurized milk	25
Mechanistic insights into the Bacillus subtilis K6 solid-state fermentation-induced structural transformation and enhanced bioactivity of flaxseed meal dietary fiber	25
Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient	25
Surveying the utilization of cold plasma and plasma-activated water on food pigments, bioactive compounds, enzymes, vitamins, fatty acid, and essential oils: Considerations, mechanisms, and future tre	25
Artificial intelligence-driven detection of microplastics in food: A comprehensive review of sources, health risks, detection techniques, and emerging artificial intelligence solutions	25
Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors	25
Probing the binding mechanism of tea polyphenols from different processing methods to anti-obesity and TMAO production-related enzymes through in silico molecular docking	25
Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips	25
Screening of maillard reaction substrates from roasted flaxseed and comparative analysis of the antioxidant potential of their products	25
Mechanistic insight into the inhibition of α-glucosidase by millet Prolamin K3ZAN2: An integrated experimental and molecular simulation study	25
High molecular weight soluble dietary fiber of corn bran exhibits stronger inhibitions in digestibility and short-term retrogradation of corn starch than low molecular weight soluble fiber	25
Enhancing anthocyanin stability via co-assembled nanoencapsulation with tripeptides by intermolecular interaction	24
Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods	24
Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits	24
Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics	24
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS	24
Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying	24
Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices	24
A new insight into the exosome protein and lipid composition in camel colostrum and mature milk using comparative proteome and lipidomics analyses	24
Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomics	24
Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste	24
Preliminary study on comparison of egg extraction methods for development of fetal bovine serum substitutes in cultured meat	24
Effects of plasma-activated lactic acid on the physicochemical properties and volatile organic compounds of refrigerated tilapia fillets	24
The fate and potential hazards of chlorfenapyr and one metabolite tralopyril in cabbages: A comprehensive investigation	24
Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties	24
Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice	24
Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China	24
Cold plasma as an emerging catalytic route for oil modification	24
Molecular mechanisms and functional implications of cyanidin-3-O-glucoside interactions with rice starch-protein binary matrix	24
Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus	23
Insight into the differences of meat quality between Qinghai white Tibetan sheep and black Tibetan sheep from the perspective of metabolomics and rumen microbiota	23
ThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice	23
Edible insect larvae as sustainable sources of chitosan: Influence of species and drying method on functional and structural properties	23