| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions
|
Vicente, Javier
|
|
|
21 |
C |
p.
|
article
|
| 2 |
A comparative UHPLC-QTOF-MS/MS-based metabolomics approach reveals the metabolite profiling of wolfberry sourced from different geographical origins
|
Li, Yanting
|
|
|
21 |
C |
p.
|
article
|
| 3 |
A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties
|
Huang, Danjuan
|
|
|
21 |
C |
p.
|
article
|
| 4 |
Advancements, limitations and challenges in hyperspectral imaging for comprehensive assessment of wheat quality: An up-to-date review
|
Wang, Yuling
|
|
|
21 |
C |
p.
|
article
|
| 5 |
Aged oolong tea alleviates dextran sulfate sodium-induced colitis in mice by modulating the gut microbiota and its metabolites
|
Wu, Jun
|
|
|
21 |
C |
p.
|
article
|
| 6 |
Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness
|
Han, Qian
|
|
|
21 |
C |
p.
|
article
|
| 7 |
Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing
|
Qingyang, Wu
|
|
|
21 |
C |
p.
|
article
|
| 8 |
Analysis of odor compounds in Lee Kum Kee brand oyster sauce and oyster enzymatic hydrolysate: Comparison and relationship
|
Zhuang, Liang
|
|
|
21 |
C |
p.
|
article
|
| 9 |
Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms
|
Yan, Xuehang
|
|
|
21 |
C |
p.
|
article
|
| 10 |
Anti-inflammatory activity of Boletus aereus polysaccharides: Involvement of digestion and gut microbiota fermentation
|
Wei, Shixiang
|
|
|
21 |
C |
p.
|
article
|
| 11 |
Antioxidant activity of spirostanol saponins from Allii Macrostemonis Bulbus and their contents in different origins and processed products
|
Wu, Jianfa
|
|
|
21 |
C |
p.
|
article
|
| 12 |
A paper-based ratiometric fluorescent sensor for NH3 detection in gaseous phase: Real-time monitoring of chilled chicken freshness
|
Xiaowei, Huang
|
|
|
21 |
C |
p.
|
article
|
| 13 |
Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system
|
Zhang, Yunting
|
|
|
21 |
C |
p.
|
article
|
| 14 |
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
|
Qin, Yuwen
|
|
|
21 |
C |
p.
|
article
|
| 15 |
Application of green synthesized magnesium oxide nanoparticles to prolong commercial availability of Vitis vinifera L
|
Mushtaq, Shahneela
|
|
|
21 |
C |
p.
|
article
|
| 16 |
A promising Artemisia capillaris Thunb. Leaf proteins with high nutrition, applicable function and excellent antioxidant activity
|
Wei, Wen-Lu
|
|
|
21 |
C |
p.
|
article
|
| 17 |
A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession
|
Zhao, Yu
|
|
|
21 |
C |
p.
|
article
|
| 18 |
A reliable enzyme-linked immunosorbent assay for the determining of sesame proteins in raw food ingredients and in processed foods
|
Tomiki, Masayoshi
|
|
|
21 |
C |
p.
|
article
|
| 19 |
Artificial oil bodies: A review on composition, properties, biotechnological applications, and improvement methods
|
Yuan, Ruhuan
|
|
|
21 |
C |
p.
|
article
|
| 20 |
A screening for optimal selenium enrichment additives for selenium-enriched fish production: Application of a HPLC-ICP-MS method
|
Zhu, Chao
|
|
|
21 |
C |
p.
|
article
|
| 21 |
Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage
|
Le, Thi Nhu Quynh
|
|
|
21 |
C |
p.
|
article
|
| 22 |
Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
|
Allan, Matthew C.
|
|
|
21 |
C |
p.
|
article
|
| 23 |
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
|
Wang, Hailang
|
|
|
21 |
C |
p.
|
article
|
| 24 |
Bioactivity and influence on colonic microbiota of polyphenols from noni (Morinda citrifolia L.) fruit under simulated gastrointestinal digestion
|
Chen, Juanyun
|
|
|
21 |
C |
p.
|
article
|
| 25 |
Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation
|
Guan, Tongwei
|
|
|
21 |
C |
p.
|
article
|
| 26 |
Bisphenol A in dairy products, amount, potential risks, and the various analytical methods, a systematic review
|
Ghahremani, Mohammad-Hossein
|
|
|
21 |
C |
p.
|
article
|
| 27 |
Blue honeysuckle seeds and seed oil: Composition, physicochemical properties, fatty acid profile, volatile components, and antioxidant capacity
|
Sun, Juan
|
|
|
21 |
C |
p.
|
article
|
| 28 |
Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes
|
Yang, Feifei
|
|
|
21 |
C |
p.
|
article
|
| 29 |
Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage
|
Dong, Ruyi
|
|
|
21 |
C |
p.
|
article
|
| 30 |
Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction
|
Zhang, Fan
|
|
|
21 |
C |
p.
|
article
|
| 31 |
Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS
|
Wang, Rui
|
|
|
21 |
C |
p.
|
article
|
| 32 |
Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches
|
Wu, Ziqian
|
|
|
21 |
C |
p.
|
article
|
| 33 |
Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation
|
Nie, Ruotong
|
|
|
21 |
C |
p.
|
article
|
| 34 |
Characterization of lipid composition and nutritional quality of yak ghee at different altitudes: A quantitative lipidomic analysis
|
Yang, Feiyan
|
|
|
21 |
C |
p.
|
article
|
| 35 |
Characterization of the starch molecular structure of wheat varying in the content of resistant starch
|
Liu, Xingchen
|
|
|
21 |
C |
p.
|
article
|
| 36 |
Chemical component of differences in the endosperm of Gleditsia species seeds revealed based on comparative metabolomics
|
Lu, Guanglei
|
|
|
21 |
C |
p.
|
article
|
| 37 |
Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications
|
Li, Hua
|
|
|
21 |
C |
p.
|
article
|
| 38 |
Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry
|
Jeong, Hyangyeon
|
|
|
21 |
C |
p.
|
article
|
| 39 |
Chitosan-based hydrogels: From preparation to applications, a review
|
Hong, Fandi
|
|
|
21 |
C |
p.
|
article
|
| 40 |
Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars
|
Zhang, Wenjun
|
|
|
21 |
C |
p.
|
article
|
| 41 |
Combining ion mobility spectrometry and chemometrics for detecting synthetic colorants in black tea: A reliable and fast method
|
Sobhaninia, Mina
|
|
|
21 |
C |
p.
|
article
|
| 42 |
Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate
|
Ledari, Shahrbanoo Ahmadi
|
|
|
21 |
C |
p.
|
article
|
| 43 |
Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis
|
Li, Zizheng
|
|
|
21 |
C |
p.
|
article
|
| 44 |
Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies
|
Jia, Jie
|
|
|
21 |
C |
p.
|
article
|
| 45 |
Comparison of microbial diversity and metabolites on household and commercial doenjang
|
Yul Lee, Hee
|
|
|
21 |
C |
p.
|
article
|
| 46 |
Comprehensive widely targeted metabolomics to decipher the molecular mechanisms of Dioscorea opposita thunb. cv. Tiegun quality formation during harvest
|
An, Li
|
|
|
21 |
C |
p.
|
article
|
| 47 |
Concentration of potentially toxic elements in fillet shrimps of Mediterranean Sea: Systematic review, meta-analysis and health risk assessment
|
Mahmudiono, Trias
|
|
|
21 |
C |
p.
|
article
|
| 48 |
Controlled atmosphere storage drive proteomic change in Chinese Daohuaxiang
|
Jie, Yu
|
|
|
21 |
C |
p.
|
article
|
| 49 |
Corrigendum to “Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves” [Food Chemistry: X 13 (2022) 100203]
|
Liang, Shuang
|
|
|
21 |
C |
p.
|
article
|
| 50 |
Corrigendum to “Preparation of saturated fatty acid hydroperoxide isomers and determination of their thermal decomposition products – 2-alkanones and lactones” [Food Chem.: X 21 (2024) 101074]
|
Aoyagi, Kanji
|
|
|
21 |
C |
p.
|
article
|
| 51 |
Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate
|
Han, Yujun
|
|
|
21 |
C |
p.
|
article
|
| 52 |
Debittering of Emblica (Phyllanthus emblica L.) fruit powder: Preparation and biological activity
|
Zhang, Lingyu
|
|
|
21 |
C |
p.
|
article
|
| 53 |
Deep reinforcement learning classification of sparkling wines based on ICP-MS and DOSY NMR spectra
|
Jagatić Korenika, Ana-Marija
|
|
|
21 |
C |
p.
|
article
|
| 54 |
Deposition and enrichment of carotenoids in livestock products: An overview
|
Miao, Qixiang
|
|
|
21 |
C |
p.
|
article
|
| 55 |
Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS)
|
Razem, Mutasem
|
|
|
21 |
C |
p.
|
article
|
| 56 |
Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates
|
Kamani, Mohammad Hassan
|
|
|
21 |
C |
p.
|
article
|
| 57 |
Developing the procedure-enhanced model of ginger-infused sesame oil based on its flavor and functional properties
|
Lin, Li-Yun
|
|
|
21 |
C |
p.
|
article
|
| 58 |
Development of fluorescent GO-AgNPs-Eu3+ nanoparticles based paper visual sensor for foodborne spores detection
|
Tian, Jiaqi
|
|
|
21 |
C |
p.
|
article
|
| 59 |
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds
|
Chen, Yulian
|
|
|
21 |
C |
p.
|
article
|
| 60 |
Dissipation, accumulation, distribution and risk assessment of fungicides in greenhouse and open-field cowpeas
|
Cui, Kai
|
|
|
21 |
C |
p.
|
article
|
| 61 |
Editorial Board
|
|
|
|
21 |
C |
p.
|
article
|
| 62 |
Effect of blister blight disease caused by Exobasidium on tea quality
|
Han, Yuxin
|
|
|
21 |
C |
p.
|
article
|
| 63 |
Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt
|
Jiang, Guilan
|
|
|
21 |
C |
p.
|
article
|
| 64 |
Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk
|
Yu, Xia
|
|
|
21 |
C |
p.
|
article
|
| 65 |
Effect of EVA film and chitosan coating on quality and physicochemical characteristics of mango fruit during postharvest storage
|
Pang, Xi
|
|
|
21 |
C |
p.
|
article
|
| 66 |
Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton
|
Guan, Haining
|
|
|
21 |
C |
p.
|
article
|
| 67 |
Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages
|
Gao, Fang
|
|
|
21 |
C |
p.
|
article
|
| 68 |
Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack
|
Chen, Hongyan
|
|
|
21 |
C |
p.
|
article
|
| 69 |
Effect of microbial communities on flavor profile of Hakka rice wine throughout production
|
Wang, Junyi
|
|
|
21 |
C |
p.
|
article
|
| 70 |
Effect of milling and defatting treatment on texture and digestion properties of oat rice
|
Shen, Meng
|
|
|
21 |
C |
p.
|
article
|
| 71 |
Effect of modified okara insoluble dietary fibre on the quality of yoghurt
|
Tian, Yu
|
|
|
21 |
C |
p.
|
article
|
| 72 |
Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage
|
Sheng, Xiaowei
|
|
|
21 |
C |
p.
|
article
|
| 73 |
Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles
|
Liang, Ying
|
|
|
21 |
C |
p.
|
article
|
| 74 |
Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis
|
Zheng, Huaisheng
|
|
|
21 |
C |
p.
|
article
|
| 75 |
Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas
|
Ma, Yuan-Yuan
|
|
|
21 |
C |
p.
|
article
|
| 76 |
Effects of adding green tea extract on the oxidative stability and shelf life of sunflower oil during storage
|
Ahmadi, Nadia
|
|
|
21 |
C |
p.
|
article
|
| 77 |
Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel
|
Jiang, Caiyan
|
|
|
21 |
C |
p.
|
article
|
| 78 |
Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil
|
Gao, Pan
|
|
|
21 |
C |
p.
|
article
|
| 79 |
Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages
|
Shao, Xuefei
|
|
|
21 |
C |
p.
|
article
|
| 80 |
Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes
|
Zhang, Jiaxin
|
|
|
21 |
C |
p.
|
article
|
| 81 |
Effects of full shading of clusters from véraison to ripeness on fruit quality and volatile compounds in Cabernet Sauvignon grapes
|
Liu, Meiying
|
|
|
21 |
C |
p.
|
article
|
| 82 |
Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods
|
Zhang, Shan
|
|
|
21 |
C |
p.
|
article
|
| 83 |
Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle
|
Huang, Caiyan
|
|
|
21 |
C |
p.
|
article
|
| 84 |
Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms
|
Fan, Xiankang
|
|
|
21 |
C |
p.
|
article
|
| 85 |
Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer
|
Wu, Jianhang
|
|
|
21 |
C |
p.
|
article
|
| 86 |
Efficient extraction of pectic polysaccharides from thinned unripe kiwifruits by deep eutectic solvent-based methods: Chemical structures and bioactivities
|
Wu, Ding-Tao
|
|
|
21 |
C |
p.
|
article
|
| 87 |
Enhancing the lipid stability of foods of animal origin using edible packaging systems
|
Bhat, Zuhaib F.
|
|
|
21 |
C |
p.
|
article
|
| 88 |
E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea
|
Li, Luqing
|
|
|
21 |
C |
p.
|
article
|
| 89 |
Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry
|
Yu, Xiaochen
|
|
|
21 |
C |
p.
|
article
|
| 90 |
Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken
|
Lin, Shengchao
|
|
|
21 |
C |
p.
|
article
|
| 91 |
Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish
|
Azizi, Mozhgan
|
|
|
21 |
C |
p.
|
article
|
| 92 |
Exopolysaccharides from Enterococcus faecium and Streptococcus thermophilus: Bioactivities, gut microbiome effects, and fermented milk rheology
|
Tarique, Mohammed
|
|
|
21 |
C |
p.
|
article
|
| 93 |
Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics
|
Zhao, Xinxin
|
|
|
21 |
C |
p.
|
article
|
| 94 |
Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics
|
Yu, Xiongwei
|
|
|
21 |
C |
p.
|
article
|
| 95 |
Fabrication and characterisation of collagen/pullulan ultra-thin fibers by electrospinning
|
Chen, Junde
|
|
|
21 |
C |
p.
|
article
|
| 96 |
Fabrication of diosmin loaded food-grade bilayer nanoparticles with modified chitosan and soy peptides and antioxidant properties examination
|
Li, Sen
|
|
|
21 |
C |
p.
|
article
|
| 97 |
Fabrication of flexible chitosan film reinforced with pulping by-product lignosulfonates for cherry-tomato preservation
|
Zhu, Jiangyu
|
|
|
21 |
C |
p.
|
article
|
| 98 |
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
|
Lv, Yanan
|
|
|
21 |
C |
p.
|
article
|
| 99 |
Food-grade silica-loaded gallic acid nanocomposites: Synthesis and mechanism for enhancing water-based biological activity
|
Feng, Huizhen
|
|
|
21 |
C |
p.
|
article
|
| 100 |
Formation, influencing factors, and applications of internal channels in starch: A review
|
Zhu, Junzhe
|
|
|
21 |
C |
p.
|
article
|
| 101 |
From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein
|
Yan, Xinxin
|
|
|
21 |
C |
p.
|
article
|
| 102 |
Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion
|
Zhang, Xiaogang
|
|
|
21 |
C |
p.
|
article
|
| 103 |
Grafting chlorogenic acid enhanced the antioxidant activity of curdlan oligosaccharides and modulated gut microbiota
|
Li, Huan
|
|
|
21 |
C |
p.
|
article
|
| 104 |
High hydrostatic pressure induced gastrointestinal digestion behaviors of quercetin-loaded casein delivery systems under different calcium concentration
|
Liao, Minjie
|
|
|
21 |
C |
p.
|
article
|
| 105 |
High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry
|
Wang, Zixuan
|
|
|
21 |
C |
p.
|
article
|
| 106 |
Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis
|
Choi, Sun-Il
|
|
|
21 |
C |
p.
|
article
|
| 107 |
Identification, structural characterization, and molecular dynamic simulation of ACE inhibitory peptides in whey hydrolysates from Chinese Rushan cheese by-product
|
Wei, Guangqiang
|
|
|
21 |
C |
p.
|
article
|
| 108 |
Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions
|
Han, Lingyu
|
|
|
21 |
C |
p.
|
article
|
| 109 |
Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues
|
Cen, Qin
|
|
|
21 |
C |
p.
|
article
|
| 110 |
Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties
|
Altıkardeş, Ebrar
|
|
|
21 |
C |
p.
|
article
|
| 111 |
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 approach
|
Hong, Seong Jun
|
|
|
21 |
C |
p.
|
article
|
| 112 |
Improvement of oxidized myofibrillar protein gel properties by black rice extract
|
Wang, Huali
|
|
|
21 |
C |
p.
|
article
|
| 113 |
Improving the thermal stability of phytase using core-shell hydrogel beads
|
Yang, Eunhye
|
|
|
21 |
C |
p.
|
article
|
| 114 |
Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels
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Insights into metabolic characteristics and biological activity changes in Zangju (Citrus reticulata cv. Manau Gan) peel at different maturity stages through UPLC–MS/MS-based metabolomics
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Integration of covalent organic frameworks and molecularly imprinted polymers for selective extraction of flavonoid naringenin from grapefruit (Citrus × paradisi Macf.) peels
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Investigation of volatile compounds during fermentation of Elaeagnus moorcroftii Wall.ex schlecht. juice by Bifidobacterium animalis subsp. lactis HN-3 and Lacticaseibacillus paracasei YL-29
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Lactiplantibacillus plantarum MIUG BL21 paraprobiotics: Evidences on inactivation kinetics and their potential as cytocompatible and antitumor alternatives
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Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2
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Melatonin improves the storage quality of rabbiteye blueberry (Vaccinium ashei) by affecting cuticular wax profile
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Metabolomic analysis to unravel the composition and dynamic variations of anthocyanins in bayberry-soaked wine during the maceration process
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Metabolomics analysis of okara probiotic beverages fermented with Lactobacillus gasseri and Limosilactobacillus fermentum by LC-QTOF-MS/MS
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Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion
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Novel inhibitory effect of black chokeberry (Aronia melanocarpa) from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study
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Nutrient composition and functional constituents of daylily from different producing areas based on widely targeted metabolomics
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One-pot derivatization/magnetic solid-phase extraction coupled with liquid chromatography-fluorescence detection for the rapid determination of sulfonamide residues in honey
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Oxidized konjac glucomannan: A safe dietary fiber influencing mouse gut microbiota
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Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-induced Caenorhabditis elegans
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Preliminary characterization of chemical and sensory attributes for grapes and wines of different cultivars from the Weibei Plateau region in China
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Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °C
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Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality
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Screening and evaluation of bamboo shoots: Comparing the content of trace elements from 100 species
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Simultaneous extraction and quantitative analysis of S-Methyl-l-Cysteine Sulfoxide, sulforaphane and glucosinolates in cruciferous vegetables by liquid chromatography mass spectrometry
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Study on antimicrobial activity of sturgeon skin mucus polypeptides (Rational Design, Self-Assembly and Application)
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Study on peanut protein oxidation and metabolomics/proteomics analysis of peanut response under hypoxic/re-aeration storage
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Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV–visible spectroscopy, taste equivalent quantification and metabolite analysis
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Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology
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Study on the structure–activity relationship of rice immunopeptides based on molecular docking
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Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water
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Synthesis, anti-browning effect and mechanism research of kojic acid-coumarin derivatives as anti-tyrosinase inhibitors
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Tailoring the composition, antioxidant activity, and prebiotic potential of apple peel by Aspergillus oryzae fermentation
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The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
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The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips
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The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
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The flavor substances changes in Fuliang green tea during storage monitoring by GC–MS and GC-IMS
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The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ
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Tilapia-soybean protein co-precipitates: Focus on physicochemical properties, nutritional quality, and proteomics profile
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Transcriptome and biochemical analyses reveal phenolic compounds-mediated flavor differences in loquat (Eriobotrya japonica Lindl.) cultivars Chunhua No.1 and Dawuxing
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Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein
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Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membrane
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Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation
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Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods
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Wheat gliadin hydrolysates based nano-micelles for hydrophobic naringin: Structure characterization, interaction, and in vivo digestion
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