| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Abalone visceral peptides containing Cys and Tyr exhibit strong in vitro antioxidant activity and cytoprotective effects against oxidative damage
|
Liu, Jing
|
|
|
17 |
C |
p.
|
article
|
| 2 |
A comparison study on polysaccharides extracted from Rosa sterilis S.D.Shi using different methods: Structural and in vitro fermentation characterizations
|
Chen, Shiguo
|
|
|
17 |
C |
p.
|
article
|
| 3 |
A comprehensive review of nano-delivery system for tea polyphenols: Construction, applications, and challenges
|
Qi, Chenyu
|
|
|
17 |
C |
p.
|
article
|
| 4 |
Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism
|
Teng, Hui
|
|
|
17 |
C |
p.
|
article
|
| 5 |
A next-generation sequencing approach for the detection of mixed species in canned tuna
|
Klapper, Regina
|
|
|
17 |
C |
p.
|
article
|
| 6 |
Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators
|
Xu, Hao-Yu
|
|
|
17 |
C |
p.
|
article
|
| 7 |
Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties
|
Yue, Chuan
|
|
|
17 |
C |
p.
|
article
|
| 8 |
Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling
|
Lin, Qiongni
|
|
|
17 |
C |
p.
|
article
|
| 9 |
Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh
|
Hossain, Md. Saddam
|
|
|
17 |
C |
p.
|
article
|
| 10 |
Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat
|
Qian, Siyu
|
|
|
17 |
C |
p.
|
article
|
| 11 |
Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis
|
Liao, Yueqin
|
|
|
17 |
C |
p.
|
article
|
| 12 |
Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC
|
Xu, Lirong
|
|
|
17 |
C |
p.
|
article
|
| 13 |
Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach
|
Wang, Chao
|
|
|
17 |
C |
p.
|
article
|
| 14 |
Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches
|
Ling, Mengqi
|
|
|
17 |
C |
p.
|
article
|
| 15 |
Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods
|
Jin, Wengang
|
|
|
17 |
C |
p.
|
article
|
| 16 |
Chitosan-based layer-by-layer edible coatings application for the preservation of mandarin fruit bioactive compounds and organic acids
|
Jurić, Slaven
|
|
|
17 |
C |
p.
|
article
|
| 17 |
Combination of light stable isotopic and elemental signatures in Thai Hom Mali rice with chemometric analysis
|
Kukusamude, Chunyapuk
|
|
|
17 |
C |
p.
|
article
|
| 18 |
Comparative investigation on variations of nutritional components in whole seeds and seed coats of Korean black soybeans for different crop years and screening of their antioxidant and anti-aging properties
|
Lee, Jin Hwan
|
|
|
17 |
C |
p.
|
article
|
| 19 |
Comparative nutritional and metabolic analysis reveals the taste variations during yellow rambutan fruit maturation
|
Deng, Hao
|
|
|
17 |
C |
p.
|
article
|
| 20 |
Comparative proteomics analyses of whey proteins from breastmilk collected from two ethnic groups in northeast China
|
Wang, Cuina
|
|
|
17 |
C |
p.
|
article
|
| 21 |
Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity
|
Wang, Yongjin
|
|
|
17 |
C |
p.
|
article
|
| 22 |
Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body
|
Yang, Zhengbin
|
|
|
17 |
C |
p.
|
article
|
| 23 |
Comparison of the physicochemical properties of starches from maize reciprocal F1 hybrids and their parental lines
|
Guo, Jian
|
|
|
17 |
C |
p.
|
article
|
| 24 |
Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars
|
Chen, Shi-Kang
|
|
|
17 |
C |
p.
|
article
|
| 25 |
Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models
|
Bao, Shihan
|
|
|
17 |
C |
p.
|
article
|
| 26 |
Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion
|
Kan, Guangyi
|
|
|
17 |
C |
p.
|
article
|
| 27 |
Curcumin treatment enhances bioactive metabolite accumulation and reduces enzymatic browning in soybean sprouts during storage
|
Deng, Benliang
|
|
|
17 |
C |
p.
|
article
|
| 28 |
Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase
|
Moslemi, Mona
|
|
|
17 |
C |
p.
|
article
|
| 29 |
Editorial Board
|
|
|
|
17 |
C |
p.
|
article
|
| 30 |
Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree
|
Zou, Ying
|
|
|
17 |
C |
p.
|
article
|
| 31 |
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
|
Ju, Yanlun
|
|
|
17 |
C |
p.
|
article
|
| 32 |
Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process
|
Huang, Xiaoyu
|
|
|
17 |
C |
p.
|
article
|
| 33 |
Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles
|
Zheng, Qianna
|
|
|
17 |
C |
p.
|
article
|
| 34 |
Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
|
Ye, Jianghua
|
|
|
17 |
C |
p.
|
article
|
| 35 |
Effects of cooling rates during depuration on the quality of Pacific oysters (Crassostrea gigas) at anhydrous preservation stage
|
Bi, Shijie
|
|
|
17 |
C |
p.
|
article
|
| 36 |
Effects of methylglyoxal on shrimp tropomyosin structure and allergenicity during thermal processing
|
Yang, Qingli
|
|
|
17 |
C |
p.
|
article
|
| 37 |
Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages
|
Zhou, Yeling
|
|
|
17 |
C |
p.
|
article
|
| 38 |
Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing
|
Huang, Yanpei
|
|
|
17 |
C |
p.
|
article
|
| 39 |
Elucidation of phenolic metabolites in wheat seedlings (Triticum aestivum L.) by NMR and HPLC-Q-Orbitrap-MS/MS: Changes in isolated phenolics and antioxidant effects through diverse growth times
|
Lee, HanGyeol
|
|
|
17 |
C |
p.
|
article
|
| 40 |
Essential terminology and considerations for validation of non-targeted methods
|
Nichani, Kapil
|
|
|
17 |
C |
p.
|
article
|
| 41 |
Exercise training combined with a high-fat diet improves the flesh flavour, texture and nutrition of gibel carp (Carassius auratus gibelio)
|
Cai, Wanjie
|
|
|
17 |
C |
p.
|
article
|
| 42 |
Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels
|
Xu, Pengfei
|
|
|
17 |
C |
p.
|
article
|
| 43 |
Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix
|
Hadnađev, Miroslav
|
|
|
17 |
C |
p.
|
article
|
| 44 |
Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles
|
Wang, Jiayue
|
|
|
17 |
C |
p.
|
article
|
| 45 |
Geographical origin discrimination of Ethiopian sesame seeds by elemental analysis and chemometric tools
|
Hika, Wasihun Abebe
|
|
|
17 |
C |
p.
|
article
|
| 46 |
Heat treatment in the presence of arginine increases the emulsifying properties of soy proteins
|
Kano, Hiroshi
|
|
|
17 |
C |
p.
|
article
|
| 47 |
Highly sensitive immunochromatographic assay for simultaneous determination of azaperone and azaperol in pork
|
Chen, Linlin
|
|
|
17 |
C |
p.
|
article
|
| 48 |
High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat
|
Xin, Ke-qi
|
|
|
17 |
C |
p.
|
article
|
| 49 |
HPLC-QTRAP-MS-based metabolomics approach investigates the formation mechanisms of meat quality and flavor of Beijing You chicken
|
Ge, Yu
|
|
|
17 |
C |
p.
|
article
|
| 50 |
HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste
|
Liao, Shiqi
|
|
|
17 |
C |
p.
|
article
|
| 51 |
Identification markers of goat milk adulterated with bovine milk based on proteomics and metabolomics
|
Fan, Rongbo
|
|
|
17 |
C |
p.
|
article
|
| 52 |
Identification of aged-rice adulteration based on near-infrared spectroscopy combined with partial least squares regression and characteristic wavelength variables
|
Li, Zhanming
|
|
|
17 |
C |
p.
|
article
|
| 53 |
Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)
|
Zhang, Rong
|
|
|
17 |
C |
p.
|
article
|
| 54 |
Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research
|
Chen, Wending
|
|
|
17 |
C |
p.
|
article
|
| 55 |
Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
|
Santos, Marisa V.
|
|
|
17 |
C |
p.
|
article
|
| 56 |
Indoleamine 2,3 dioxygenase 1 immobilization on magnetic nanoparticles for screening inhibitors from coffee
|
Liu, Zhuoting
|
|
|
17 |
C |
p.
|
article
|
| 57 |
Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu
|
Lu, Wenjing
|
|
|
17 |
C |
p.
|
article
|
| 58 |
Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples
|
Du, Gengan
|
|
|
17 |
C |
p.
|
article
|
| 59 |
Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives
|
Jiang, Qingqing
|
|
|
17 |
C |
p.
|
article
|
| 60 |
Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities
|
Sun, Qinxiu
|
|
|
17 |
C |
p.
|
article
|
| 61 |
Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities
|
Zhang, Chao
|
|
|
17 |
C |
p.
|
article
|
| 62 |
Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states
|
Li, Shaobo
|
|
|
17 |
C |
p.
|
article
|
| 63 |
Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring
|
Zeng, Fansen
|
|
|
17 |
C |
p.
|
article
|
| 64 |
Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging
|
Yu, Qianqian
|
|
|
17 |
C |
p.
|
article
|
| 65 |
Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage
|
Cha, Jeongmin
|
|
|
17 |
C |
p.
|
article
|
| 66 |
Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate
|
Pi, Xiaowen
|
|
|
17 |
C |
p.
|
article
|
| 67 |
Lingonberry (Vaccinium vitis-idaea) press-cake as a new processing aid during isolation of protein from herring (Clupea harengus) co-products
|
Zhang, Jingnan
|
|
|
17 |
C |
p.
|
article
|
| 68 |
Lipidomics reveals alterations of lipid composition and molecular nutrition in irradiated marble beef
|
Zhang, Ju
|
|
|
17 |
C |
p.
|
article
|
| 69 |
Lysine content and its relationship with protein content in indica rice landraces of China
|
Huang, Min
|
|
|
17 |
C |
p.
|
article
|
| 70 |
Metabolomics analysis reveals the accumulation patterns of flavonoids and phenolic acids in quinoa (Chenopodium quinoa Willd.) grains of different colors
|
Qian, Guangtao
|
|
|
17 |
C |
p.
|
article
|
| 71 |
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)
|
Liu, Li
|
|
|
17 |
C |
p.
|
article
|
| 72 |
Metabonomic analysis of human and 12 kinds of livestock mature milk
|
Wang, Zeying
|
|
|
17 |
C |
p.
|
article
|
| 73 |
Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation
|
Huang, Rong
|
|
|
17 |
C |
p.
|
article
|
| 74 |
Microwave assisted fluidized bed drying of bitter gourd: Modelling and optimization of process conditions based on bioactive components
|
Zahoor, Insha
|
|
|
17 |
C |
p.
|
article
|
| 75 |
Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance
|
Hu, Benlun
|
|
|
17 |
C |
p.
|
article
|
| 76 |
Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion
|
Huo, Chunyan
|
|
|
17 |
C |
p.
|
article
|
| 77 |
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process
|
Dong, Kai
|
|
|
17 |
C |
p.
|
article
|
| 78 |
Occurrence, formation mechanism, detection methods, and removal approaches for chloropropanols and their esters in food: An updated systematic review
|
Sun, Changxia
|
|
|
17 |
C |
p.
|
article
|
| 79 |
Off-line magnetic Fe3O4@SiO2@MIPs-based solid phase dispersion extraction coupling with HPLC for the simultaneous determination of olaquindox and its metabolite in fish muscle and milk samples
|
Tang, Yiwei
|
|
|
17 |
C |
p.
|
article
|
| 80 |
Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles
|
Lan, Tian
|
|
|
17 |
C |
p.
|
article
|
| 81 |
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract
|
Ursu, Mioara Gabriela Slavu
|
|
|
17 |
C |
p.
|
article
|
| 82 |
Physicochemical properties of soybean β-conglycinin-based films affected by linoleic acid
|
Zhou, Rongxue
|
|
|
17 |
C |
p.
|
article
|
| 83 |
Potential volatile markers of brown rice infested by the rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae)
|
Tian, Xuemei
|
|
|
17 |
C |
p.
|
article
|
| 84 |
Preparation and characterization of zein–lecithin–total flavonoids from Smilax glabra complex nanoparticles and the study of their antioxidant activity on HepG2 cells
|
Li, Jing
|
|
|
17 |
C |
p.
|
article
|
| 85 |
Preparation, characterization, and antibacterial effect of bio-based modified starch films
|
Zhu, Lin
|
|
|
17 |
C |
p.
|
article
|
| 86 |
Production of low-tannin Hibiscus sabdariffa tea through D-optimal design optimization of the preparation conditions and the catalytic action of new tannase
|
Sayed Mostafa, Heba
|
|
|
17 |
C |
p.
|
article
|
| 87 |
Quantitative and qualitative determination of carotenoids and polyphenolics compounds in selected cultivars of Prunus persica L. and their ability to in vitro inhibit lipoxygenase, cholinoesterase, α-amylase, α-glucosidase and pancreatic lipase
|
Nowicka, Paulina
|
|
|
17 |
C |
p.
|
article
|
| 88 |
Removal of substrate inhibition of Acinetobacter baumannii xanthine oxidase by point mutation at Gln-201 enables efficient reduction of purine content in fish sauce
|
Wen, You
|
|
|
17 |
C |
p.
|
article
|
| 89 |
Residue detection and correlation analysis of multiple neonicotinoid insecticides and their metabolites in edible herbs
|
Wang, Yudan
|
|
|
17 |
C |
p.
|
article
|
| 90 |
RETRACTED: Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity
|
Jia, Wei
|
|
|
17 |
C |
p.
|
article
|
| 91 |
RETRACTED: Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1
|
Chen, Tianyan
|
|
|
17 |
C |
p.
|
article
|
| 92 |
Sequential extraction, structural characterization, and antioxidant activity of polysaccharides from Dendrocalamus brandisii bamboo shoot shell
|
Peng, Xiaowei
|
|
|
17 |
C |
p.
|
article
|
| 93 |
Simultaneously enhanced stability and biological activities of chlorogenic acid by covalent grafting with soluble oat β-glucan
|
Luo, Yan
|
|
|
17 |
C |
p.
|
article
|
| 94 |
Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit
|
Zhang, Jing
|
|
|
17 |
C |
p.
|
article
|
| 95 |
Stable isotope signatures of deuterium, oxygen 18, and carbon 13 (δ2H, δ 18O, δ 13C) in imported apples available in the markets of Vietnam
|
Lan Anh, Ha
|
|
|
17 |
C |
p.
|
article
|
| 96 |
Structural changes of starch under different milling degrees affect the cooking and textural properties of rice
|
Zhang, Yu
|
|
|
17 |
C |
p.
|
article
|
| 97 |
Structural insight into polyphenol oxidation during black tea fermentation
|
Chen, Lin
|
|
|
17 |
C |
p.
|
article
|
| 98 |
Study of vegetable oils and their blends using infrared reflectance spectroscopy and refractometry
|
Mukhametov, Almas
|
|
|
17 |
C |
p.
|
article
|
| 99 |
Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor
|
Jia, Wei
|
|
|
17 |
C |
p.
|
article
|
| 100 |
Variations in the morphological and chemical composition of the rhizomes of Polygonatum species based on a common garden experiment
|
Liao, Shuhui
|
|
|
17 |
C |
p.
|
article
|
Journal description