| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A combination of commercial and traditional food-source-derived enzymatic treatment acts as a potential tool to produce functional yuzu (Citrus junos) powder
|
Jeong, Hana
|
|
|
20 |
C |
p.
|
article
|
| 2 |
Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities
|
Shi, Ning
|
|
|
20 |
C |
p.
|
article
|
| 3 |
Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability
|
Cheng, Yingying
|
|
|
20 |
C |
p.
|
article
|
| 4 |
Allergenicity evaluation of fermented milk prepared by co-fermentation of Lactobacillus plantarum 7-2 and commercial starters after in vitro digestive
|
Xu, Yunpeng
|
|
|
20 |
C |
p.
|
article
|
| 5 |
Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp.
|
Chen, Bo Jie
|
|
|
20 |
C |
p.
|
article
|
| 6 |
Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China
|
Wang, Huiping
|
|
|
20 |
C |
p.
|
article
|
| 7 |
Analysis for lipid nutrient differences in the milk of 13 species from a quantitative non-targeted lipidomics perspective
|
Wu, Yanzhi
|
|
|
20 |
C |
p.
|
article
|
| 8 |
Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC–MS
|
Zhang, Suwan
|
|
|
20 |
C |
p.
|
article
|
| 9 |
Analysis of dipeptides in Chinese liquors based on dansylation combined with liquid chromatography–mass spectrometry
|
Yang, Yubo
|
|
|
20 |
C |
p.
|
article
|
| 10 |
An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production
|
Li, Chenxue
|
|
|
20 |
C |
p.
|
article
|
| 11 |
A novel exopolysaccharide from Weissella cibaria FAFU821: Structural characterization and cryoprotective activity
|
Zhang, Fan
|
|
|
20 |
C |
p.
|
article
|
| 12 |
A novel photothermal sensing probe based on violet phosphorus for sensitive immunochromatographic sensing detection
|
Zhang, Zhen
|
|
|
20 |
C |
p.
|
article
|
| 13 |
An overview of analytical methods employed for quality assessment of Crocus sativus (saffron)
|
Eghbali, Samira
|
|
|
20 |
C |
p.
|
article
|
| 14 |
Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients
|
Kao, Chien-Chia
|
|
|
20 |
C |
p.
|
article
|
| 15 |
Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion
|
Luan, Yi
|
|
|
20 |
C |
p.
|
article
|
| 16 |
A review on flavor of Baijiu and other world-renowned distilled liquors
|
Qiao, Lina
|
|
|
20 |
C |
p.
|
article
|
| 17 |
Authentication of apples from the Loess Plateau in China based on interannual element fingerprints and multidimensional modelling
|
Zhang, Jianyi
|
|
|
20 |
C |
p.
|
article
|
| 18 |
Biochemical characterization and key catalytic residue identification of a novel alpha-agarase with CBM2 domain
|
Yuan, Dezhi
|
|
|
20 |
C |
p.
|
article
|
| 19 |
Biogenic silver nanoparticles: Synthesis, applications and challenges in food sector with special emphasis on aquaculture
|
Khursheed, Saba
|
|
|
20 |
C |
p.
|
article
|
| 20 |
Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products
|
Liang, Tingting
|
|
|
20 |
C |
p.
|
article
|
| 21 |
Catalytic activity enhancement of 1,4-α-glucan branching enzyme by N-terminal modification
|
Fan, Wenjuan
|
|
|
20 |
C |
p.
|
article
|
| 22 |
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea
|
Wang, Teng
|
|
|
20 |
C |
p.
|
article
|
| 23 |
Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1
|
Ma, Wenjing
|
|
|
20 |
C |
p.
|
article
|
| 24 |
Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat
|
Zhu, Xijin
|
|
|
20 |
C |
p.
|
article
|
| 25 |
Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments
|
Liu, Huan
|
|
|
20 |
C |
p.
|
article
|
| 26 |
Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
|
Tian, Meng
|
|
|
20 |
C |
p.
|
article
|
| 27 |
Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum
|
Liu, Lu
|
|
|
20 |
C |
p.
|
article
|
| 28 |
Chemical characterization and discovery of novel quality markers in Citrus aurantium L. fruit from traditional cultivation areas in China using GC–MS-based cuticular waxes analysis
|
Li, Yan
|
|
|
20 |
C |
p.
|
article
|
| 29 |
Chemical profile and quantitative comparison of constituents in different medicinal parts of Lactuca indica during varied harvest periods using UPLC-MS/MS method
|
Hao, Junfeng
|
|
|
20 |
C |
p.
|
article
|
| 30 |
Citrus essential oils – Based nano-emulsions: Functional properties and potential applications
|
Medeleanu, Mădălina Lorena
|
|
|
20 |
C |
p.
|
article
|
| 31 |
Co-exposure of heavy metals in rice and corn reveals a probabilistic health risk in Guizhou Province, China
|
Zhao, Yifang
|
|
|
20 |
C |
p.
|
article
|
| 32 |
Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin
|
Gong, Jiaxin
|
|
|
20 |
C |
p.
|
article
|
| 33 |
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels
|
Zhang, Enhan
|
|
|
20 |
C |
p.
|
article
|
| 34 |
Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis
|
Zhao, Wenhong
|
|
|
20 |
C |
p.
|
article
|
| 35 |
Comparison of different drying technologies for walnut (Juglans regia L.) pellicles: Changes from phenolic composition, antioxidant activity to potential application
|
Qingyang, Li
|
|
|
20 |
C |
p.
|
article
|
| 36 |
Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil
|
Yin, Wen-ting
|
|
|
20 |
C |
p.
|
article
|
| 37 |
Comparison of the methylglyoxal scavenging effects of kaempferol and glutathione and the consequences for the toxicity of methylglyoxal in SH-SY5Y cells
|
Zheng, Liang
|
|
|
20 |
C |
p.
|
article
|
| 38 |
Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS
|
Zhang, Yanmei
|
|
|
20 |
C |
p.
|
article
|
| 39 |
Constituent analysis, laxative activity, and toxicological evaluation of methanol extract of noni fruit (Morinda citrifolia L., Rubiaceae)
|
Huo, Xiaowei
|
|
|
20 |
C |
p.
|
article
|
| 40 |
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” [Food Chemistry X 19 (2023) 100842/PMCID: PMC10534171]
|
Anvar, Narges
|
|
|
20 |
C |
p.
|
article
|
| 41 |
Dehydration–rehydration vegetables: Evaluation and future challenges
|
Wang, Bixiang
|
|
|
20 |
C |
p.
|
article
|
| 42 |
Determination of multi-mycotoxins in vegetable oil via liquid chromatography-high resolution mass spectrometry assisted by a complementary liquid–liquid extraction
|
Li, Shuangqing
|
|
|
20 |
C |
p.
|
article
|
| 43 |
Development of composite electrospun films utilizing soy protein amyloid fibrils and pullulan for food packaging applications
|
Dong, Yabo
|
|
|
20 |
C |
p.
|
article
|
| 44 |
Development of “Smart Foods” for health by nanoencapsulation: Novel technologies and challenges
|
Singh, Akhilesh Kumar
|
|
|
20 |
C |
p.
|
article
|
| 45 |
Dietary pyrroloquinoline quinone improvement of the antioxidant capacity of laying hens and eggs are linked to the alteration of Nrf2/HO-1 pathway and gut microbiota
|
Shao, Dan
|
|
|
20 |
C |
p.
|
article
|
| 46 |
Differences in the quality of black tea (Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors
|
Liu, Chengshun
|
|
|
20 |
C |
p.
|
article
|
| 47 |
Differential analysis of phytochemistry and antioxidant activity in five citrus by-products based on chromatography, mass spectrometry, and spectrum-effect relationships
|
Luo, Jiangyi
|
|
|
20 |
C |
p.
|
article
|
| 48 |
Editorial Board
|
|
|
|
20 |
C |
p.
|
article
|
| 49 |
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)
|
Lei, Yuelei
|
|
|
20 |
C |
p.
|
article
|
| 50 |
Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt
|
Jiao, Bo
|
|
|
20 |
C |
p.
|
article
|
| 51 |
Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea
|
Wang, Jinjin
|
|
|
20 |
C |
p.
|
article
|
| 52 |
Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens (Escherichia coli and Listeria monocytogenes) in minced camel meat
|
Shabani, Masoudeh
|
|
|
20 |
C |
p.
|
article
|
| 53 |
Effects of adding milk to fermented black mulberry (Morus nigra L.) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage
|
Lv, Mingshan
|
|
|
20 |
C |
p.
|
article
|
| 54 |
Effects of antimicrobial nanocomposite films packaging on the postharvest quality and spoilage bacterial communities of mushrooms (Chanterelles)
|
Jiang, Kai
|
|
|
20 |
C |
p.
|
article
|
| 55 |
Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat
|
Teng, Hui
|
|
|
20 |
C |
p.
|
article
|
| 56 |
Effects of cold atmospheric plasma pre-treatment on maintaining the quality of ready-to-eat drunken red shrimp (Solenocera crassicornis) stored at chilled conditions
|
Wu, Yingru
|
|
|
20 |
C |
p.
|
article
|
| 57 |
Effects of cooking methods on aroma formation in pork: A comprehensive review
|
Wang, Shuwei
|
|
|
20 |
C |
p.
|
article
|
| 58 |
Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation
|
Li, Xue
|
|
|
20 |
C |
p.
|
article
|
| 59 |
Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage
|
Wang, Haoran
|
|
|
20 |
C |
p.
|
article
|
| 60 |
Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress
|
Pan, Deyin
|
|
|
20 |
C |
p.
|
article
|
| 61 |
Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish
|
Tan, Karsoon
|
|
|
20 |
C |
p.
|
article
|
| 62 |
Effects of ingredient size on microbial communities and metabolites of radish kimchi
|
Choi, Hyun-Woong
|
|
|
20 |
C |
p.
|
article
|
| 63 |
Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste
|
Deng, Na
|
|
|
20 |
C |
p.
|
article
|
| 64 |
Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut (Cocos nucifera L.) globulins
|
Ma, Jingrong
|
|
|
20 |
C |
p.
|
article
|
| 65 |
Effects of sodium chloride substitutes on physicochemical properties of salted beef
|
Chuang, Li
|
|
|
20 |
C |
p.
|
article
|
| 66 |
Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage
|
Liu, Mengqi
|
|
|
20 |
C |
p.
|
article
|
| 67 |
Effects of tea polyphenols and tertiary butylhydroquinone on quality of palm oils and losses of endogenous vitamin E during batch frying and oxidative stability of fried instant noodles
|
Li, Jun
|
|
|
20 |
C |
p.
|
article
|
| 68 |
Enhancement of liposomal properties of thyme essential oil using lysozyme modification: Physicochemical, storage, and antibacterial properties
|
Zhou, Dian
|
|
|
20 |
C |
p.
|
article
|
| 69 |
Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation
|
Min, Juhyun
|
|
|
20 |
C |
p.
|
article
|
| 70 |
Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration
|
Yang, Jinyan
|
|
|
20 |
C |
p.
|
article
|
| 71 |
Exploration of unique starch physicochemical properties of novel buckwheat lines created by crossing Golden buckwheat and Tatary buckwheat
|
Huo, Dongao
|
|
|
20 |
C |
p.
|
article
|
| 72 |
Exploring separation patterns and mechanisms of proanthocyanidins in grape seeds and pomace with diverse molecular weights, compositions, and structures
|
Chen, Xiaoyi
|
|
|
20 |
C |
p.
|
article
|
| 73 |
Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis
|
Chu, Yuanming
|
|
|
20 |
C |
p.
|
article
|
| 74 |
Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure
|
Wu, Han
|
|
|
20 |
C |
p.
|
article
|
| 75 |
Exploring the impact of initial moisture content on microbial community and flavor generation in Xiaoqu baijiu fermentation
|
Wang, Huan
|
|
|
20 |
C |
p.
|
article
|
| 76 |
Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients
|
Zhou, Hongyu
|
|
|
20 |
C |
p.
|
article
|
| 77 |
Geographical and varietal origin differentiation of alcoholic beverages through the association between FT-Raman spectroscopy and advanced data processing strategies
|
Hategan, Ariana Raluca
|
|
|
20 |
C |
p.
|
article
|
| 78 |
Geographical origin identification of mandarin fruits by analyzing fingerprint signatures based on multielemental composition
|
Jazmin Hidalgo, Melisa
|
|
|
20 |
C |
p.
|
article
|
| 79 |
Gingerols and shogaols: A multi-faceted review of their extraction, formulation, and analysis in drugs and biofluids to maximize their nutraceutical and pharmaceutical applications
|
Maghraby, Yasmin R.
|
|
|
20 |
C |
p.
|
article
|
| 80 |
Green tea polyphenols improved the physicochemical stability of mango powder during storage
|
TAN, Si
|
|
|
20 |
C |
p.
|
article
|
| 81 |
Heat treatment effect on whey protein–epigallocatechin gallate interaction: A fluorescence spectroscopic analysis
|
Song, Yu-qi
|
|
|
20 |
C |
p.
|
article
|
| 82 |
Highly efficient production and simultaneous purification of d-tagatose through one-pot extraction-assisted isomerization of d-galactose
|
Wang, Guangzhen
|
|
|
20 |
C |
p.
|
article
|
| 83 |
High-throughput detection and dietary exposure risk assessment of 44 mycotoxins in Mango, Litchi, Longan, and their products in South China
|
Deng, Hao
|
|
|
20 |
C |
p.
|
article
|
| 84 |
High-throughput phenotyping of nutritional quality components in sweet potato roots by near-infrared spectroscopy and chemometrics methods
|
Tang, Chaochen
|
|
|
20 |
C |
p.
|
article
|
| 85 |
Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement
|
Xing, Jun-jie
|
|
|
20 |
C |
p.
|
article
|
| 86 |
Hydrogen peroxide induced changes in the levels of disease-resistant substances and activities of disease-resistant enzymes in relation to the storability of longan fruit
|
Lin, Yixiong
|
|
|
20 |
C |
p.
|
article
|
| 87 |
Identification of ethyl vanillin in strawberry (Fragaria × ananassa) using a targeted metabolomics strategy: From artificial to natural
|
Song, Xuebo
|
|
|
20 |
C |
p.
|
article
|
| 88 |
Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses
|
Huang, Yuting
|
|
|
20 |
C |
p.
|
article
|
| 89 |
Identification of metabolite biomarkers in Salmonella enteritidis-contaminated chickens using UHPLC-QTRAP-MS-based targeted metabolomics
|
Chen, Lan
|
|
|
20 |
C |
p.
|
article
|
| 90 |
Identification of the chemical composition of distiller's grain polyphenols and their effects on the fecal microbial community structure
|
Zhong, Jiang
|
|
|
20 |
C |
p.
|
article
|
| 91 |
Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour
|
Allai, Farhana Mehraj
|
|
|
20 |
C |
p.
|
article
|
| 92 |
Impact of ternary NADES prepared from proline, glucose and water on the Maillard reaction: Reaction activity, Amadori compound yield, and taste-enhancing ability
|
Su, Guowan
|
|
|
20 |
C |
p.
|
article
|
| 93 |
Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein
|
Zhang, Qing
|
|
|
20 |
C |
p.
|
article
|
| 94 |
Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols
|
Chen, Yile
|
|
|
20 |
C |
p.
|
article
|
| 95 |
Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes
|
Wang, Lin
|
|
|
20 |
C |
p.
|
article
|
| 96 |
Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
|
Li, Qi
|
|
|
20 |
C |
p.
|
article
|
| 97 |
Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam
|
Zhang, Jie
|
|
|
20 |
C |
p.
|
article
|
| 98 |
Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage
|
Tang, Yue
|
|
|
20 |
C |
p.
|
article
|
| 99 |
Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs
|
Zhao, Ruina
|
|
|
20 |
C |
p.
|
article
|
| 100 |
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
|
Xue, Jinjin
|
|
|
20 |
C |
p.
|
article
|
| 101 |
Insights into the volatile flavor and quality profiles of loquat (Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue
|
Huang, Gui-Li
|
|
|
20 |
C |
p.
|
article
|
| 102 |
Interaction mechanism of okra (Abelmoschus esculentus L.) seed protein and flavonoids: Fluorescent and 3D-QSAR studies
|
He, Chengyun
|
|
|
20 |
C |
p.
|
article
|
| 103 |
Inter- and intra-varietal genetic variations co-shape the polyphenol profiles of Vitis vinifera L. grapes and wines
|
Ren, Ruihua
|
|
|
20 |
C |
p.
|
article
|
| 104 |
Investigating the migration hypothesis: Effects of trypsin-like protease on the quality of muscle proteins of red shrimp (Solenocera crassicornis) during cold storage
|
Zhan, Feili
|
|
|
20 |
C |
p.
|
article
|
| 105 |
Investigation into the characteristic volatile flavor of old duck
|
Duan, Mingcai
|
|
|
20 |
C |
p.
|
article
|
| 106 |
Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon
|
Yang, Li
|
|
|
20 |
C |
p.
|
article
|
| 107 |
Laccase and dye-decolorizing peroxidase-modified lignin incorporated with keratin-based biodegradable film: An elucidation of structural characterization, antibacterial and antioxidant properties
|
Waqas Ali Shah, Syed
|
|
|
20 |
C |
p.
|
article
|
| 108 |
Lactiplantibacillus plantarum fermentation enhanced the protective effect of kiwifruit on intestinal injury in rats: Based on mitochondrial morphology and function
|
Ma, Yun
|
|
|
20 |
C |
p.
|
article
|
| 109 |
LF-NMR determination of water distribution and its relationship with protein- related properties of yak and cattle during postmortem aging
|
Guo, Zhaobin
|
|
|
20 |
C |
p.
|
article
|
| 110 |
Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China
|
Yang, Shiqi
|
|
|
20 |
C |
p.
|
article
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| 111 |
Measurement of polychlorinated biphenyls in different high consumption canned foods, using the QuEChERS/GC-MS method
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Mechanisms of the response of apple fruit to postharvest compression damage analyzed by integrated transcriptome and metabolome
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Yang, Zhichao
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Mechanistic insights into nitrogen-induced changes in pasting characteristics of rice during storage based on proteomics analysis
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Liang, Hanling
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Metabolic profiling provides insights into the accumulation patterns of flavonoids and phenolic acids in different parts of Lactuca indica L.
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Microbial metabolism during the thermophilic phase promotes the generation of aroma substances in nongxiangxing Daqu
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Du, Yong
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Molecular characterization and allergenicity assessment of different samples of Mung Bean
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Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers
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Jiang, Xingjiao
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Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement
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Ahmmed, Mirja Kaizer
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New insights into the off-flavor improvement of soymilk by three grinding processing: Dry-blanching grinding, wet-blanching grinding, and wet-anaerobic grinding
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Feng, Xiaoxiao
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Novel poly (N-methacryloyl-L-alanine acid) grafted chitosan microspheres based solid-phase extraction coupled with ICP-MS for simultaneous detection of trace metal elements in food
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Cao, Yichuan
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Optimum drying conditions for ginger (Zingiber officinale Roscoe) based on time, energy consumption and physicochemical quality
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Chen, Kaikang
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Organophosphorus pesticide contaminants in fruits and vegetables: A meta-analysis
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Li, Wenjun
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Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition
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Jeong, Kang-Jin
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Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives
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Zhou, Yu-Hao
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Physicochemical properties of ultrasound-pretreated pea starch and its inclusion complexes with lauric acid
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Xiao, Liuyang
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Pomelo peel dietary fiber ameliorates alterations in obesity-related features and gut microbiota dysbiosis in mice fed on a high-fat diet
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Ni, Jing
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Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties
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Zhang, Xin
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Precursor-directed production of water-soluble red Monascus pigments with high thermal stability via azaphilic addition reaction-based semi-synthesis
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He, Linman
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Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions
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Preparation, structure, and in-vitro hypoglycemic potential of debranched millet starch-fatty acid composite resistant starch
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Ge, Yunfei
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Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions
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Proteomic and metabolomic analysis of ageing beef exudate to determine that iron metabolism enhances muscle protein and lipid oxidation
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Liu, Jun
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Purification of fibrinolytic enzyme from Bacillus amyloliquefaciens GUTU06 and properties of the enzyme
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Wu, Jialin
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Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion
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Li, Luqing
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Rapid and sensitive detection of tetracycline residue in food samples using Cr(III)-MOF fluorescent sensor
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Rapid evaluation of Ziziphi Spinosae Semen and its adulterants based on the combination of FT-NIR and multivariate algorithms
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Li, Ming-xuan
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Recent trends in the application of protein electrospun fibers for loading food bioactive compounds
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Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties
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Liu, Lijun
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Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols
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Zhu, Ying
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Simultaneous determination of triazole fungicides in animal-origin food by ultra-high-performance liquid chromatography coupled with tandem mass spectrometry
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Xing, Lijie
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Soluble sugar and organic acid composition and flavor evaluation of Chinese cherry fruits
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Zhou, Jingting
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Space nutrition and the biochemical changes caused in Astronauts Health due to space flight: A review
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Dakkumadugula, Angel
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Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China
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Wu, Yanfang
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Structural and physicochemical characteristics of wheat starch as influenced by freeze-thawed cycles and antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves
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Liu, Mei
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Structural characterization of chia seed polysaccharides and evaluation of its immunomodulatory and antioxidant activities
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Xiao, Zhijun
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Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel
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Li, Xin
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Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility
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Zhang, Xuehua
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Study on the relationship between flavor components and quality of ice wine during freezing and brewing of 'beibinghong' grapes
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Li, Penghui
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Succinylation proteomic analysis identified differentially expressed succinylation sites affecting porcine muscle fiber type function
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Tan, Xiaofan
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Tea quality estimation based on multi-source information from leaf and soil using machine learning algorithm
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Yang, Bin
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The comparison and analysis of nutritional qualities of Chinese mitten crabs (Eriocheir sinensis) in rice field and pond culture modes
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Mei, Jie
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The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach
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Rocchetti, Gabriele
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The effect of essential oil of Zataria multiflora incorporated chitosan (free form and Pickering emulsion) on microbial, chemical and sensory characteristics in salmon (Salmo trutta)
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Zomorodian, Nooshin
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The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model
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Yang, Xiaoying
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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
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Tian, Yue
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The influence of α and α′ subunits on SPI Pickering emulsions based on natural hybrid breeding varieties
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Gu, Chunmei
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The influence of different gums compared with surfactants as encapsulating stabilizers on the thermal, storage, and low-pH stability of chlorophyllin
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Hosseini, Hamed
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The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses
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Zhang, Shan
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The potential mechanism of low-power water bath ultrasound to enhance the effectiveness of low-concentration chlorine dioxide in inhibiting Salmonella Typhimurium
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Luo, Wei
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The roles of novel chitooligosaccharide-peanut oligopeptide carbon dots in improving the flavor quality of Chinese cabbage
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Lu, Bosi
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Tibetan Plateau yak milk: A comprehensive review of nutritional values, health benefits, and processing technology
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Li, Aili
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Transmembrane behaviors and quantitative structure–activity relationship of dietary flavonoids in the presence of intestinal digestive products from different carbohydrate sources based on in vitro and in silico analysis
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Liu, Xiaojing
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Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning
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Hu, Binfang
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Unravelling the interaction between α-SOH and myofibrillar protein based on spectroscopy and molecular dynamics simulation
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Zhao, Jie
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Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China
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Wei, Mengyuan
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Utilization of palm residues for biochar production using continuous flow pyrolysis unit
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Younis, Mahmoud
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| 167 |
Verification of rice quality during storage after drying with hot air and radio frequency heating
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Chitsuthipakorn, Karn
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| 168 |
Volatile metabolomics reveals the characteristics of the unique flavor substances in oats
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Wang, Ting
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| 169 |
Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters
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Zhang, Zhong
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