Food Chemistry-X

Article	Citations
Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods.	204
Characterization and screening of a novel octapeptide from protein hydrolysates of Crassostrea gigas and its immunomodulatory effects on RAW264.7 cells	190
Rapid evaluation of antioxidant activity of Rheum tanguticum: A synergistic strategy of near-infrared spectroscopy, chromatographic effects, and machine learning	154
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels	143
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins	117
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness	113
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides	107
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	99
FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration	93
Synergistic effects of Malva sylvestris gum and chitosan in bilayer films: Optimizing physical and functional properties with Salvia abrotanoides essential oil	87
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity	87
Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion	82
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production	81
The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix	80
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	77
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	76
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]	75
Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (Siniperca chuatsi): Molecular interactions with endogenous proteases and inhibition of protein degradation	73
A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea	71
Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal	69
Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking	68
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein	64
Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review	63
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties	63
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage	62

Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes	59
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil	58
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review	58
Purification of polyphenol oxidase from tea (Camellia sinensis) using three-phase partitioning with a green deep eutectic solvent	57
Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method	56
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics	56
Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy	55
Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins	54
Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation	54
Pixel-level bruise area quantification in strawberries using dual-band hyperspectral imaging and Efficient1DNet: Toward real-time quality monitoring	53
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	53
Study on domestication characteristics of Xinjiang apricot germplasm based on HPLC sugar-acid identification and machine learning	52
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	51
Mechanistic insights into the divergent tenderness evolution of Wenchang and Huangma chickens during coconut water stewing	51
Enzyme-specific modulation of rice peptide structure and alginate hydrogel functionality for food applications	50
Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey	50
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea	49
Development of oregano essential oil nanoemulsions with considerable stability and antibacterial properties: A solution for extending the shelf life of chilled pork	49
The effects of lactic acid bacterial fermentation on the nutritional components and functional metabolites of Cyclocodon lancifolius fruit	49
Mechanistic study of quercetin on Fagopyrum Tataricum resistant starch	49
Effects of Bifidobacterium animalis subsp. lactis IMAU12267 on milk fermentation, subsequent storage, and functional properties	49
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	47
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace	47
Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives	47
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds	47
Immunoregulatory activity of a low-molecular-weight heteropolysaccharide from Ganoderma leucocontextum fruiting bodies in vitro and in vivo	47
Editorial Board	47
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles	47
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi	47
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	47
Quality analysis and assessment of representative sea buckthorn fruits in northern China	46
Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study	46
Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions	46
Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter	44
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas	44
Research progress on generation, detection and control of hazards in baked foods during thermal processing	43
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)	43
Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation	43
Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics	43
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds	42
Fatty acids, polyphenols and volatiles as predictive biomarkers of cold-pressed oil stability	42
Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products	42
Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foods	42
Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties	41
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators	40
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract	40
Progress in triacylglycerol isomer detection in milk lipids	40
Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation of Lonicera caerulea berries	40
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation	40
Common proteins analysis of different mammals' mature milk by 4D-Label-Free	40

Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction	40
Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef	39
Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out	39
Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis	39
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract	39
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation	39
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours	39
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation	39
Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit	39
Obtaining higher yield and quality rapeseed protein: complex enzymatic hydrolysis assisted alkaline water extraction of cold pressed-extracted rapeseed meal	38
Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies	37
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems	37
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats	37
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits	37
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat	37
Improving brown rice quality: Effects of different processing treatments on functionality and nutrition	36
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials	36
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	36
Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms	35
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions	35
Revisiting minor millets as an underutilised super food for enduring global food security	35
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate	35
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	35
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	35
Interaction mechanism of three egg protein derived ACE inhibitory tri-peptides and DPPC membrane using FS, FTIR, and DSC studies	35
The improvement role of peanut roasting conditioning before oil extraction on protein functional properties	35
Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques	34
Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes	34
Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans	34
Sensomics-assisted identification of key aroma components contributing to the characteristic scent of vacuum-extracted Jin Guanyin tea hydrolat and its aroma enhancement potential	34
Multi-omics profiling reveals microbial regulation of a key aromatic ester phenethyl acetate formation in fermented alfalfa and its impact on sheep feed preference	34
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	34
Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology	34
Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics	34
Metabolomic fingerprinting of Indonesian beetroot across Java agroecological zones: A tool for geographical authentication and quality assessment	34
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	34
Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (Zingiber officinale cv. Xiaohuang): A ready-to-eat flavoring food	33
Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties	33
The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine	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
Promoting effects of NaCl and KCl stresses on astaxanthin yield in Microcystis flos-aquae	33
Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy	33
Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes	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
Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC–MS combined with near infrared	32
Elderberry (Sambucus nigra L.) extracts promote anti-inflammatory and cellular antioxidant activity	32
Novel sulphur-selective method for simultaneous determination of thiram and asomate based on carbon dots and its application in fruits	32
Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro	32
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process	32
Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages	32
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	32
Antioxidant and flavor properties of different apple cultivars grown in Korea	32
Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads	32
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review	32
Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation	31
Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview	31
Immunomodulatory peptides from sturgeon cartilage: Isolation, identification, molecular docking and effects on RAW264.7 cells	31
Several natural phytochemicals from Chinese traditional fermented food-pickled Raphanus sativus L.: Purification and characterization	31
Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars (Cucurbita moschata and Cucurbita maxima) at harvest and during postharvest storage	31
Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming	31
Preparation, physicochemical properties, and in vitro digestion characteristics of coconut diacylglycerol oil	31
Exogenous γ-aminobutyric acid strengthens phenylpropanoid and nitrogen metabolism to enhance the contents of flavonoids, amino acids, and the derivatives in edamame	31
Comparative study on the effects of different drying technologies on the structural characteristics and biological activities of polysaccharides from Idesia polycarpa maxim cake meal	31
Dicyclohexylcarbodiimide and disodium succinate induce the change of energy metabolism in relation to longan pulp breakdown	31
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices	31
The alphabet of sea fennel: Comprehensive phytochemical characterisation of Croatian populations of Crithmum maritimum L.	30
Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices	30
A screening for optimal selenium enrichment additives for selenium-enriched fish production: Application of a HPLC-ICP-MS method	30
Effects and mechanisms of various distiller’s grains on volatile organic compounds in fermented pigeon meat	30
Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan	30
Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS	30
Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice	30
Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying	30
Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives	30
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds	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
Effect of temperature on bighead carp (Hypophthalmichthys nobilis) skin collagen: Structure, emulsification and rheological properties	30
Development of environment-friendly bio-based film with improved performance for food preservation using dialdehyde starch grafted konjac flour	30
Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago	30

Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream	29
Tea eggs-inspired Pickering emulsion stabilized by cooked egg white protein-EGCG complexes: Astaxanthin loading and 3D printing.	29
The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases	29
Mineral content and potentially toxic elements in Pyropia spp. cultivated in Korea: Influence of harvest region, season, and drying process	29
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective	29
Effects of pollination cultivars on the characteristic volatile organic compounds in pears using E-nose, HS-SPME-GC–MS, and HS-GC-IMS	29
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	29
Improving the functional performance of anthocyanin indicator films through antimicrobial peptides incorporation: Enhanced stability, swelling control, and antibacterial efficacy	29
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”	29
Plant aromas in wine: the case of cabernet sauvignon from typical regions in China	29
Magnetic field-assisted blanching enhances sulforaphane synthesis in broccoli florets, revealed by UPLC-ESI-QTRAP-MS/MS	28
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals	28
One-step synthesis of a Tb-PET MOF for quantitative visual sensing of Anthrax biomarker	28
Screening and oenological characterization of a high β-glucosidase-producing yeast from Pyracantha fortuneana (maxim.) Li	28
The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in Lentinus edodes powder	28
Citrus essential oils – Based nano-emulsions: Functional properties and potential applications	28
Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress	28
Modification of wheat starch–long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes	28
Multimodal deep learning with hyperspectral imaging for accurate origin classification of wolfberries	27
Analysis of the quality evolution law and regulation mechanism of fish scale collagen peptide (FSCP) products based on multi-modal data fusion	27
Molecularly imprinted MOF nanozymes: Demonstration of smartphone-integrated dual-mode platform for ratiometric fluorescent/colorimetric detection of chloramphenicol	27
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	27
Chitosan-based hydrogels: From preparation to applications, a review	27
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	27
Comparative metabolic profiling of different pakchoi cultivars reveals nutritional diversity via widely targeted metabolomics	27
Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review	27
Comparative study of polysaccharide metabolites in purple, orange, and white Ipomoea batatas tubers	27
A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control	27
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba	27
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP	26
Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability	26
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.:	26
Unveiling the formation mechanism of characteristic components in steam pot chicken soup with sanchi-ginseng based on HPLC, GC–MS combined with metabolomics	26
Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging	26
Pomelo quality benefits and postharvest trade-off from oyster shell amendment for pH remediation	26
Comparison of the characteristics of phenolic compounds in Se-enriched kiwifruit and conventional kiwifruit	26
Artificial intelligence-driven detection of microplastics in food: A comprehensive review of sources, health risks, detection techniques, and emerging artificial intelligence solutions	26
Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine	26
Application of laccase-inorganic nanoflowers based time-temperature integrator to real-time monitor the freshness of pasteurized milk	26
Screening of maillard reaction substrates from roasted flaxseed and comparative analysis of the antioxidant potential of their products	26
Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead	26
Insight into the differences of meat quality between Qinghai white Tibetan sheep and black Tibetan sheep from the perspective of metabolomics and rumen microbiota	26
Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties	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
Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity	26
Physicochemical and gelling properties of heat-induced gels formed by soy lipophilic protein with β-conglycinin and glycinin	26
Ultrasound assisted deep eutectic solvent-based extraction of Montepulciano d’ Abruzzo grape seeds for the recovery of the grape seed oil and its biological evaluation	26
Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments	25
Differential analysis of phytochemistry and antioxidant activity in five citrus by-products based on chromatography, mass spectrometry, and spectrum-effect relationships	25
Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties	25
Edible insect larvae as sustainable sources of chitosan: Influence of species and drying method on functional and structural properties	25
Structural, physicochemical, and gel properties of Wencheng yam (Dioscorea alata L.) starch and its application for enhancing set-type yogurt properties	25
Molecular mechanism of synergistic tyrosinase inhibition by blueberry and black chokeberry anthocyanidins: Optimal synergistic formulation for multi-berry beverage development	25
Effect of β-glucans with different molecular weights on pasting, rheological, texture properties, and in vitro digestibility of normal and waxy highland barley starches	25
Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages	25
Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing	25
Impact of lactisole on the time-intensity profile of selected sweeteners in dependence of the binding site	25
Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study	25
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	25
The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage	25
Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips	24
Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities	24
Enhancing anthocyanin stability via co-assembled nanoencapsulation with tripeptides by intermolecular interaction	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
Development of “Smart Foods” for health by nanoencapsulation: Novel technologies and challenges	24
Effects of different processing methods on phenolic compounds in flaxseed meal	24
Yeast extract foliar spray elicits divergent aroma-phenolics profiles in ‘Cabernet Sauvignon’ and ‘Marselan’ grapes and wines	24
A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products	24
β-Cyclodextrin nanosponges loaded with gallic acid: A promising system for anthocyanins preservation in grape juice	24
Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger	24
Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices	24
Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying	24
Effects of plasma-activated lactic acid on the physicochemical properties and volatile organic compounds of refrigerated tilapia fillets	24
A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications	23
A modified QuEChERS method coupled with GC–MS/MS for the rapid and simultaneous analysis of polybrominated diphenyl ethers and novel brominated flame retardant residues in animal-derived foods	23
Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC–MS and ESR technologies	23
The fate and potential hazards of chlorfenapyr and one metabolite tralopyril in cabbages: A comprehensive investigation	23
The binding mechanism of a novel ferrous ion chelating peptide from chicken blood hemoglobin and the bioavailability of the chelate	23
Probing the binding mechanism of tea polyphenols from different processing methods to anti-obesity and TMAO production-related enzymes through in silico molecular docking	23
Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities	23
Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice	23
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea	23
Measuring trace element fingerprinting for cereal bar authentication based on type and principal ingredient	23
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science	23
Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors	23
Molecular mechanisms and functional implications of cyanidin-3-O-glucoside interactions with rice starch-protein binary matrix	23
Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits	23
Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods	23
Mechanistic insight into the inhibition of α-glucosidase by millet Prolamin K3ZAN2: An integrated experimental and molecular simulation study	23
Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying	23
Phytochemical characterization and nutritional value of vegetable oils from ripe berries of Schinus terebinthifolia raddi and Schinus molle L., through extraction methods	23
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)	22
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS	22
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	22
Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea	22