| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comprehensive review of the current trends and recent advancements on the authenticity of honey
|
Zhang, Xiao-Hua
|
|
|
19 |
C |
p.
|
article
|
| 2 |
Active compounds: A new direction for rice value addition
|
Jin, Zhaoqiang
|
|
|
19 |
C |
p.
|
article
|
| 3 |
Alfalfa leaf meal as a new protein feedstuff improves meat quality by modulating lipid metabolism and antioxidant capacity of finishing pigs
|
Guo, Ming
|
|
|
19 |
C |
p.
|
article
|
| 4 |
Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS
|
Sun, Yinggang
|
|
|
19 |
C |
p.
|
article
|
| 5 |
Analytical strategies based on untargeted and targeted metabolomics for the accurate authentication of organic milk from Jersey and Yak
|
Kang, Min
|
|
|
19 |
C |
p.
|
article
|
| 6 |
An early asymptomatic diagnosis method for cork spot disorder in ‘Akizuki’ pear (Pyrus pyrifolia Nakai) using micro near infrared spectroscopy
|
Liu, Li
|
|
|
19 |
C |
p.
|
article
|
| 7 |
Antimicrobial activity enabled by chitosan-ε-polylysine-natamycin and its effect on microbial diversity of tomato scrambled egg paste
|
Wu, Wanfeng
|
|
|
19 |
C |
p.
|
article
|
| 8 |
Antioxidant characteristics of hydrolysate from low-value sea cucumber: In vitro and in vivo activities of Caenorhabditis elegans
|
Chen, Kexin
|
|
|
19 |
C |
p.
|
article
|
| 9 |
A promising product: Abscisic acid-producing bacterial agents for restricting cadmium enrichment in field vegetable crops
|
Wang, Hua
|
|
|
19 |
C |
p.
|
article
|
| 10 |
Aqueous two-phase systems coupled with chemometrics-enhanced HPLC-DAD for simultaneous extraction and determination of flavonoids in honey
|
Zhang, Xiao-Hua
|
|
|
19 |
C |
p.
|
article
|
| 11 |
A smartphone-assisted colorimetric aptasensor based on aptamer and gold nanoparticles for visual, fast and sensitive detection of ZEN in maize
|
Zhang, Liyuan
|
|
|
19 |
C |
p.
|
article
|
| 12 |
Assessment and comparison of nutritional qualities of thirty quinoa (Chenopodium quinoa Willd.) seed varieties
|
Chen, Xuan
|
|
|
19 |
C |
p.
|
article
|
| 13 |
Assessment of cheese frauds, and relevant detection methods: A systematic review
|
Abedini, Amirhossein
|
|
|
19 |
C |
p.
|
article
|
| 14 |
Biochemistry behind firmness retention of jujube fruit by combined treatment of acidic electrolyzed water and high-voltage electrostatic field
|
Chang, Xiaojie
|
|
|
19 |
C |
p.
|
article
|
| 15 |
Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers
|
An, Huimin
|
|
|
19 |
C |
p.
|
article
|
| 16 |
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings
|
Miao, Xiaoqing
|
|
|
19 |
C |
p.
|
article
|
| 17 |
Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry
|
McKerchar, Hannah
|
|
|
19 |
C |
p.
|
article
|
| 18 |
Commercial beers: A source of phthalates and di-ethylhexyl adipate
|
Pereira, Cheila
|
|
|
19 |
C |
p.
|
article
|
| 19 |
Comparative study on Angelica sinensis after different processing with yellow rice wine in color, aromas, chemical components, and antioxidant activities
|
Zhang, Zhi-Tong
|
|
|
19 |
C |
p.
|
article
|
| 20 |
Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
|
Ortiz-Romero, Clemente
|
|
|
19 |
C |
p.
|
article
|
| 21 |
Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food
|
Zhang, Lei
|
|
|
19 |
C |
p.
|
article
|
| 22 |
Comparison of volatile and nonvolatile metabolites in green tea under hot-air drying and four heat-conduction drying patterns using widely targeted metabolomics
|
Tu, Zheng
|
|
|
19 |
C |
p.
|
article
|
| 23 |
Comparison on structure, properties and functions of pomegranate peel soluble dietary fiber extracted by different methods
|
Xiong, Min
|
|
|
19 |
C |
p.
|
article
|
| 24 |
Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit
|
Zhao, Zhiheng
|
|
|
19 |
C |
p.
|
article
|
| 25 |
Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality
|
Jin, Ning
|
|
|
19 |
C |
p.
|
article
|
| 26 |
Corrigendum to “Prolong the postharvest shelf life of spinach through the antioxidative ability of melatonin” [Food Chem. 19 (2023) 100769]
|
Wang, Mingying
|
|
|
19 |
C |
p.
|
article
|
| 27 |
Culture condition optimization of naturally lacto-fermented cucumbers based on changes in detrimental and functional ingredients
|
Kao, Chien-Chia
|
|
|
19 |
C |
p.
|
article
|
| 28 |
Current strategies for the management of valuable compounds from hops waste for a circular economy
|
Claudia Salanță, Liana
|
|
|
19 |
C |
p.
|
article
|
| 29 |
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds
|
Xiao, Lin
|
|
|
19 |
C |
p.
|
article
|
| 30 |
Determination of 73 multi-class pesticides in okra (Abelmoschus esculentus L.) fruits using LC–MS/MS and GC–MS/MS and estimation of analytical uncertainty of measurement
|
Pallavi, M.S.
|
|
|
19 |
C |
p.
|
article
|
| 31 |
Determination of procymidone residues in rapeseed oil based on olfactory visualization technology
|
Jiang, Hui
|
|
|
19 |
C |
p.
|
article
|
| 32 |
Development of a receptor based signal amplified fluorescence polarization assay for multi-detection of 35 sulfonamides in pork
|
He, Tong
|
|
|
19 |
C |
p.
|
article
|
| 33 |
Dietary riboflavin supplementation improves meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiles of breast muscle in Pekin ducks
|
Tang, Jing
|
|
|
19 |
C |
p.
|
article
|
| 34 |
Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders
|
Anghel, Larisa
|
|
|
19 |
C |
p.
|
article
|
| 35 |
Drying and intermittence processes on the polished and brown rice physicochemical and morphological quality by near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy
|
Martens, Samuel
|
|
|
19 |
C |
p.
|
article
|
| 36 |
Editorial Board
|
|
|
|
19 |
C |
p.
|
article
|
| 37 |
Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure
|
Zhang, Chang
|
|
|
19 |
C |
p.
|
article
|
| 38 |
Effect of free and bound polyphenols from Rosa roxburghii Tratt distiller's grains on moderating fecal microbiota
|
Zhou, Die
|
|
|
19 |
C |
p.
|
article
|
| 39 |
Effects of culinary treatments on the lipid nutritional quality of fish and shellfish
|
Tan, Karsoon
|
|
|
19 |
C |
p.
|
article
|
| 40 |
Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea
|
Yu, Yaya
|
|
|
19 |
C |
p.
|
article
|
| 41 |
Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates
|
Wang, Yichang
|
|
|
19 |
C |
p.
|
article
|
| 42 |
Effects of milling on texture and in vitro starch digestibility of oat rice
|
Shen, Meng
|
|
|
19 |
C |
p.
|
article
|
| 43 |
Effects of Qingke β-glucan with different molecular weights on pasting, gelation, and digestive properties of rice starch
|
Zhao, Lan
|
|
|
19 |
C |
p.
|
article
|
| 44 |
Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas
|
Xiao, Leike
|
|
|
19 |
C |
p.
|
article
|
| 45 |
Elicitation with hydrogen peroxide promotes growth, phenolic-enrichment, antioxidant activity and nutritional values of two hydroponic lettuce genotypes
|
Wang, Weixuan
|
|
|
19 |
C |
p.
|
article
|
| 46 |
Enhanced batch sorting and rapid sensory analysis of Mackerel products using YOLOv5s algorithm and CBAM: Validation through TPA, colorimeter, and PLSR analysis
|
Huang, Yi-Zhen
|
|
|
19 |
C |
p.
|
article
|
| 47 |
Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China
|
Wang, Jiawang
|
|
|
19 |
C |
p.
|
article
|
| 48 |
Exploring the growth characteristics of Alicyclobacillus acidoterrestris for controlling juice spoilage with zero additives
|
Shang, Congdi
|
|
|
19 |
C |
p.
|
article
|
| 49 |
Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein
|
Xu, Dan
|
|
|
19 |
C |
p.
|
article
|
| 50 |
Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil
|
Mo, Jiao
|
|
|
19 |
C |
p.
|
article
|
| 51 |
Fructo-oligosaccharide enhanced bioavailability of polyglycosylated anthocyanins from red radish via regulating gut microbiota in mice
|
Li, Wenfeng
|
|
|
19 |
C |
p.
|
article
|
| 52 |
Functional and chemical properties of Phoenix dactylifera l. Polysaccharides and the effect of date flesh and seed intervention on some blood biomarkers: A contrastive analysis
|
Noorbakhsh, Hamid
|
|
|
19 |
C |
p.
|
article
|
| 53 |
Functional, physicochemical, and structural properties of the hydrolysates derived from the abalone (Haliotis discus subsp hannai Ino) foot muscle proteins
|
Li, Guiyan
|
|
|
19 |
C |
p.
|
article
|
| 54 |
Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter
|
Chen, Yu
|
|
|
19 |
C |
p.
|
article
|
| 55 |
Green tea catechin prevents oxidative stress-regulated autophagy and apoptosis signaling, and inhibits tenderness in postmortem bovine longissimus thoracis et lumborum muscle
|
Zhu, Xijin
|
|
|
19 |
C |
p.
|
article
|
| 56 |
High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods
|
Zhang, Huihui
|
|
|
19 |
C |
p.
|
article
|
| 57 |
Hydro- and aerogels from quince seed gum and gelatin solutions
|
Ahmadzadeh-Hashemi, Saba
|
|
|
19 |
C |
p.
|
article
|
| 58 |
Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China
|
Zhu, Li-Xia
|
|
|
19 |
C |
p.
|
article
|
| 59 |
Identification of novel α-glucosidase and ACE inhibitory peptides from Douchi using peptidomics approach and molecular docking
|
Guo, Weidan
|
|
|
19 |
C |
p.
|
article
|
| 60 |
Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea)
|
Tepsongkroh, Benjarat
|
|
|
19 |
C |
p.
|
article
|
| 61 |
Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers
|
Lin, Shang
|
|
|
19 |
C |
p.
|
article
|
| 62 |
Impacts of selenium enrichment on nutritive value and obesity prevention of Cordyceps militaris: A nutritional, secondary metabolite, and network pharmacological analysis
|
Zhu, Zhenjun
|
|
|
19 |
C |
p.
|
article
|
| 63 |
Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion
|
Wang, Tianlin
|
|
|
19 |
C |
p.
|
article
|
| 64 |
Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic
|
Han, Bingyang
|
|
|
19 |
C |
p.
|
article
|
| 65 |
Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan
|
Cao, Hongwei
|
|
|
19 |
C |
p.
|
article
|
| 66 |
Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties
|
Li, Qian
|
|
|
19 |
C |
p.
|
article
|
| 67 |
Inhibitive effects of phytic acid combined with glutathione on the browning and oxidation of King Oyster mushroom (Pleurotus eryngii) slices during drying and storage
|
Gong, Chao
|
|
|
19 |
C |
p.
|
article
|
| 68 |
Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure
|
Zhao, Beibei
|
|
|
19 |
C |
p.
|
article
|
| 69 |
Insight into the differences of meat quality between Qinghai white Tibetan sheep and black Tibetan sheep from the perspective of metabolomics and rumen microbiota
|
Ma, Ying
|
|
|
19 |
C |
p.
|
article
|
| 70 |
Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process
|
Shah, Alia
|
|
|
19 |
C |
p.
|
article
|
| 71 |
Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment
|
Sharifiarab, Gholamali
|
|
|
19 |
C |
p.
|
article
|
| 72 |
Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch
|
Rostamabadi, Hadis
|
|
|
19 |
C |
p.
|
article
|
| 73 |
Keggin-type polyoxometalate embedded polyvinylidene fluoride for thin film microextraction of organophosphorus pesticides
|
Darvishnejad, Fatemeh
|
|
|
19 |
C |
p.
|
article
|
| 74 |
Machine learning applications for multi-source data of edible crops: A review of current trends and future prospects
|
Zhang, Yanying
|
|
|
19 |
C |
p.
|
article
|
| 75 |
Maleic anhydride-modified xylanase and its application to the clarification of fruits juices
|
Zhao, Yang
|
|
|
19 |
C |
p.
|
article
|
| 76 |
Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa
|
Liu, Yongyong
|
|
|
19 |
C |
p.
|
article
|
| 77 |
Manufacturing process differences give Keemun black teas their distinctive aromas
|
Xu, Yujie
|
|
|
19 |
C |
p.
|
article
|
| 78 |
Mechanisms of cooking methods on flavor formation of Tibetan pork
|
Cheng, Lujie
|
|
|
19 |
C |
p.
|
article
|
| 79 |
Melatonin treatment maintains the quality and delays senescence of postharvest cattails (Typha latifolia L.) during cold storage
|
Fan, Aiping
|
|
|
19 |
C |
p.
|
article
|
| 80 |
Metabolites profiling reveals the dynamic changes of non-volatiles in Pu-erh during Ganpu tea processing
|
Deng, Xinyi
|
|
|
19 |
C |
p.
|
article
|
| 81 |
Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages
|
Wang, Ying
|
|
|
19 |
C |
p.
|
article
|
| 82 |
Microwaves affect the formation of volatile compounds in peper powder by changing the nucleophilic addition reactions in Maillard reactions
|
Wang, Zhisong
|
|
|
19 |
C |
p.
|
article
|
| 83 |
Modified dietary fiber from soybean dregs by fermentation alleviated constipation in mice
|
Wu, Li
|
|
|
19 |
C |
p.
|
article
|
| 84 |
Morphological changes of mitochondria-related to apoptosis during postmortem aging of beef muscles
|
Liu, Chunmei
|
|
|
19 |
C |
p.
|
article
|
| 85 |
Multivariable analysis of egg white protein-chitosan interaction: Influence of pH, temperature, biopolymers ratio, and ionic concentration
|
Wang, Yuemeng
|
|
|
19 |
C |
p.
|
article
|
| 86 |
New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes
|
Mehraie, Abbas
|
|
|
19 |
C |
p.
|
article
|
| 87 |
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi
|
Qin, Xinxue
|
|
|
19 |
C |
p.
|
article
|
| 88 |
Novel filter-press single-step cleanup approach facilitated rapid screening and accurate quantification of 112 veterinary drugs in aquatic products
|
Li, Jincheng
|
|
|
19 |
C |
p.
|
article
|
| 89 |
Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects
|
Yu, Yonghui
|
|
|
19 |
C |
p.
|
article
|
| 90 |
Oil and protein extraction from fruit seed and kernel by-products using a one pot enzymatic-assisted mild extraction
|
Lolli, Veronica
|
|
|
19 |
C |
p.
|
article
|
| 91 |
Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer
|
Liu, Xuan
|
|
|
19 |
C |
p.
|
article
|
| 92 |
Physicochemical properties of tiger nut (Cyperus esculentus L) polysaccharides and their interaction with proteins in beverages
|
Yu, Te
|
|
|
19 |
C |
p.
|
article
|
| 93 |
Predicting the optimum harvesting dates for different exotic apple varieties grown under North Western Himalayan regions through acoustic and machine vision techniques
|
Wani, Nazrana Rafique
|
|
|
19 |
C |
p.
|
article
|
| 94 |
Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation
|
Shen, Che
|
|
|
19 |
C |
p.
|
article
|
| 95 |
Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation
|
Wu, Yue
|
|
|
19 |
C |
p.
|
article
|
| 96 |
Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging
|
Zhang, Min
|
|
|
19 |
C |
p.
|
article
|
| 97 |
Preparation of meaty flavor additive from soybean meal through the Maillard reaction
|
Huang, Xianhui
|
|
|
19 |
C |
p.
|
article
|
| 98 |
Prolong the postharvest shelf life of spinach through the antioxidative ability of melatonin
|
Wang, Mingying
|
|
|
19 |
C |
p.
|
article
|
| 99 |
Promotion of fatty acid metabolism and glucose metabolism in the muscle of sub-adult grass carp (Ctenopharyngodon idella): The role of alpha-linoleic acid/linoleic acid (ALA/LNA) ratios
|
Yao, Chi-Bei
|
|
|
19 |
C |
p.
|
article
|
| 100 |
Protective mechanism of fruit vinegar polyphenols against AGEs-induced Caco-2 cell damage
|
Wu, Qian
|
|
|
19 |
C |
p.
|
article
|
| 101 |
Protein binding assays for an accurate differentiation of vitamin B12 from its inactive analogue. A study on edible cricket powder
|
Fedosov, Sergey N.
|
|
|
19 |
C |
p.
|
article
|
| 102 |
Proteomics reveals energy limitation and amino acid consumption as antibacterial mechanism of linalool against Shigella sonnei and its application in fresh beef preservation
|
He, Rongrong
|
|
|
19 |
C |
p.
|
article
|
| 103 |
Rapid detection of Salmonella in food matrices by photonic PCR based on the photothermal effect of Fe3O4
|
Jiao, Yuru
|
|
|
19 |
C |
p.
|
article
|
| 104 |
Regulatory effect of lactulose on intestinal flora and serum metabolites in colitis mice: In vitro and in vivo evaluation
|
Bai, Junying
|
|
|
19 |
C |
p.
|
article
|
| 105 |
Residue behavior and processing factors of thirteen field-applied pesticides during the production of Chinese traditional fermented chopped pepper and chili powder
|
Li, Kailong
|
|
|
19 |
C |
p.
|
article
|
| 106 |
Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms
|
Yan, Shizhang
|
|
|
19 |
C |
p.
|
article
|
| 107 |
Spraying phenolic acid-modifiedchitooligosaccharide derivatives improves anthocyanin accumulation in grape
|
Duan, Songpo
|
|
|
19 |
C |
p.
|
article
|
| 108 |
Structural analysis, nutritional evaluation, and flavor characterization of parched rice made from proso millet
|
Zhu, Yulian
|
|
|
19 |
C |
p.
|
article
|
| 109 |
Structural characterization of cell-wall polysaccharides purified from chayote (Sechium edule) fruit
|
Ke, Jingxuan
|
|
|
19 |
C |
p.
|
article
|
| 110 |
Structure characterization of novel heteropolysaccharides from Pteridium revolutum with antioxidant and antiglycated activities
|
Wang, Kui-Wu
|
|
|
19 |
C |
p.
|
article
|
| 111 |
Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis
|
Zhou, Yiming
|
|
|
19 |
C |
p.
|
article
|
| 112 |
Synthesis of lipoic acid ferulate and evaluation of its ability to preserve fish oil from oxidation during accelerated storage
|
Xue, Zhiyong
|
|
|
19 |
C |
p.
|
article
|
| 113 |
Targeted metabolic reveals different part of maize in polyphenolic metabolites during germination and hypoglycemic activity analysis
|
Liu, Lipeng
|
|
|
19 |
C |
p.
|
article
|
| 114 |
The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages
|
Zhang, Di
|
|
|
19 |
C |
p.
|
article
|
| 115 |
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
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Anvar, Narges
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19 |
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| 116 |
The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties
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Xiang, Guiyuan
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19 |
C |
p.
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| 117 |
The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
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Hu, Sijie
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19 |
C |
p.
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article
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| 118 |
The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel
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Hu, Dongsheng
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19 |
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p.
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| 119 |
The key role of vineyard parcel in shaping flavonoid profiles and color characteristics of Cabernet Sauvignon wines combined with the influence of harvest ripeness, vintage and bottle aging
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Lu, Hao-Cheng
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19 |
C |
p.
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article
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| 120 |
The lipid digestion behavior of oil-in-water emulsions stabilized by different particle-sized insoluble dietary fiber from citrus peel
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Yu, Ben
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19 |
C |
p.
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| 121 |
The regulation of key flavor of traditional fermented food by microbial metabolism: A review
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Zhang, Ke
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19 |
C |
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article
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| 122 |
Tiger nut (Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications
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Zhang, Yiming
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19 |
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| 123 |
Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs
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Sarv, Viive
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19 |
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| 124 |
Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review
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Wang, Haijie
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19 |
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| 125 |
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
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Wang, Zhen
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19 |
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| 126 |
UPLC-Q-TOF/MS-based metabonomics reveals mechanisms for Holothuria leucospilota polysaccharides (HLP)-regulated serum metabolic changes in diabetic rats
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Zhang, Xin
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19 |
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p.
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article
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| 127 |
Variations in microbial diversity and chemical components of raw dark tea under different relative humidity storage conditions
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Xu, Wei
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19 |
C |
p.
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article
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| 128 |
Verifying origin claims on dairy products using stable isotope ratio analysis and random forest classification
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O' Sullivan, Roisin
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19 |
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p.
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article
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Journal description