| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accentuation of the browning characteristics and functional properties of aged tomatoes (Solanum lycopersicum cv.)
|
Chiang, Yi-Chan
|
|
|
22 |
C |
p.
|
artikel
|
| 2 |
A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot
|
Tian, Zilong
|
|
|
22 |
C |
p.
|
artikel
|
| 3 |
Amino acid profile behavior during the fermentation of Criollo cocoa beans
|
Balcázar-Zumaeta, César R.
|
|
|
22 |
C |
p.
|
artikel
|
| 4 |
A modified QuEChERS-based UPLC-MS/MS method for rapid determination of multiple antibiotics and sedative residues in freshwater fish
|
Yang, Yan
|
|
|
22 |
C |
p.
|
artikel
|
| 5 |
Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography–mass spectrometry combined with chemometrics and multivariate statistical analysis
|
Li, Yunlong
|
|
|
22 |
C |
p.
|
artikel
|
| 6 |
Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review
|
Lan, Tian
|
|
|
22 |
C |
p.
|
artikel
|
| 7 |
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
|
Ren, Hai-Bin
|
|
|
22 |
C |
p.
|
artikel
|
| 8 |
Antibiotic-Fe3O4 nanoparticles with highly efficient catalytic activity for enhanced chemiluminescence detection of tetracyclines residues in foods
|
Yu, Fei
|
|
|
22 |
C |
p.
|
artikel
|
| 9 |
Application of electrospinning to fabricate phycocyanin- and Spirulina extract-loaded gliadin fibers for active food packaging
|
Golmakani, Mohammad-Taghi
|
|
|
22 |
C |
p.
|
artikel
|
| 10 |
Application of Ulva lactuca polysaccharide in the preservation of refrigerated of Lateolabrax maculatus fillets
|
Huang, Yajun
|
|
|
22 |
C |
p.
|
artikel
|
| 11 |
Aromatic Perspectives: An In-Depth review on Extracting, influencing Factors, and the origins of raisin aromas
|
Javed, Hafiz Umer
|
|
|
22 |
C |
p.
|
artikel
|
| 12 |
Binary hydrogels constructed from lotus rhizome starch and different types of carrageenan for dysphagia management: Nonlinear rheological behaviors and structural characteristics
|
Jiang, Xin-Yu
|
|
|
22 |
C |
p.
|
artikel
|
| 13 |
Bioactive properties and gut microbiota modulation by date seed polysaccharides extracted using ultrasound-assisted deep eutectic solvent
|
Subhash, Athira Jayasree
|
|
|
22 |
C |
p.
|
artikel
|
| 14 |
Bioturbation analysis of microbial communities and flavor metabolism in a high-yielding cellulase Bacillus subtilis biofortified Daqu
|
Liu, Yanbo
|
|
|
22 |
C |
p.
|
artikel
|
| 15 |
Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability
|
Lakhlifi El Idrissi, Zineb
|
|
|
22 |
C |
p.
|
artikel
|
| 16 |
Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination of different wheat varieties
|
Li, Wenxin
|
|
|
22 |
C |
p.
|
artikel
|
| 17 |
Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates
|
Wei, Mingming
|
|
|
22 |
C |
p.
|
artikel
|
| 18 |
Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment
|
Zhang, Zhendong
|
|
|
22 |
C |
p.
|
artikel
|
| 19 |
Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds
|
Wang, Jing
|
|
|
22 |
C |
p.
|
artikel
|
| 20 |
Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography–mass spectrometry
|
Yin, Xiaoqing
|
|
|
22 |
C |
p.
|
artikel
|
| 21 |
Characterization of antimicrobial multilayer film based on ethylcellulose-pectin incorporated with nanoemulsions of trans-cinnamaldehyde essential oil
|
Baghi, Fatemeh
|
|
|
22 |
C |
p.
|
artikel
|
| 22 |
Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars
|
Liu, Junya
|
|
|
22 |
C |
p.
|
artikel
|
| 23 |
Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue
|
Cai, Xuemei
|
|
|
22 |
C |
p.
|
artikel
|
| 24 |
Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose
|
Jiang, Shan
|
|
|
22 |
C |
p.
|
artikel
|
| 25 |
Characterization of key odorants in ‘Baimaocha’ black teas from different regions
|
Ouyang, Jian
|
|
|
22 |
C |
p.
|
artikel
|
| 26 |
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
|
Yang, Xuebo
|
|
|
22 |
C |
p.
|
artikel
|
| 27 |
Characterization of volatile compounds from healthy and citrus black spot-infected Valencia orange juice and essential oil by using gas chromatography–mass spectrometry
|
Han, Leng
|
|
|
22 |
C |
p.
|
artikel
|
| 28 |
Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China
|
Qin, Yu
|
|
|
22 |
C |
p.
|
artikel
|
| 29 |
Chemical composition and antioxidant activity of Polygonatum kingianum processed by the traditional method of “Nine Cycles of Steaming and Sun-Drying”
|
Guan, Yanhui
|
|
|
22 |
C |
p.
|
artikel
|
| 30 |
Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying
|
Li, Wenfeng
|
|
|
22 |
C |
p.
|
artikel
|
| 31 |
Chemometric evaluation of inorganic and organic parameters found in Rosaceae plants proposed as food supplements
|
Zeiner, Michaela
|
|
|
22 |
C |
p.
|
artikel
|
| 32 |
Classification of grape seed residues from distillation industries in Europe according to the polyphenol composition highlights the influence of variety, geographical origin and color
|
Munsch, Thibaut
|
|
|
22 |
C |
p.
|
artikel
|
| 33 |
Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview
|
Jaddu, Samuel
|
|
|
22 |
C |
p.
|
artikel
|
| 34 |
Colorimetric pH-sensitive hydrogel film based on kappa-carrageenan containing quercetin or eucalyptus leaf extract for freshness monitoring of chicken meat
|
Mirzaei, Akbar
|
|
|
22 |
C |
p.
|
artikel
|
| 35 |
Colorimetric sensor array for the rapid distinction and detection of various antibiotic-resistant psychrophilic bacteria in raw milk based-on machine learning
|
Qin, Yanan
|
|
|
22 |
C |
p.
|
artikel
|
| 36 |
Common proteins analysis of different mammals' mature milk by 4D-Label-Free
|
Chen, Rui
|
|
|
22 |
C |
p.
|
artikel
|
| 37 |
Comparative analysis of antioxidant activities and chemical compositions in the extracts of different edible parts from Camellia tetracocca Zhang (C. tetracocca) with two distinct color characteristics
|
Xie, Lian
|
|
|
22 |
C |
p.
|
artikel
|
| 38 |
Comparative evaluation of amino acid profiles, fatty acid compositions, and nutritional value of two varieties of head water Porphyra yezoensis: “Jianghaida No. 1” and “Sutong No.1”
|
Guan, Bin
|
|
|
22 |
C |
p.
|
artikel
|
| 39 |
Comparative metabolic profiling of different pakchoi cultivars reveals nutritional diversity via widely targeted metabolomics
|
Dong, Shiyao
|
|
|
22 |
C |
p.
|
artikel
|
| 40 |
Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars (Cucurbita moschata and Cucurbita maxima) at harvest and during postharvest storage
|
Xu, Yingchao
|
|
|
22 |
C |
p.
|
artikel
|
| 41 |
Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals
|
Iahtisham-Ul-Haq,
|
|
|
22 |
C |
p.
|
artikel
|
| 42 |
Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu
|
Tian, Lei
|
|
|
22 |
C |
p.
|
artikel
|
| 43 |
Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in boletus edulis during processing by HS-SPME-GC–MS and UPLC-MS/MS analysis
|
Yang, Hao
|
|
|
22 |
C |
p.
|
artikel
|
| 44 |
Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds and in vitro antioxidant capacity in steamed green teas
|
Mi, Shuishan
|
|
|
22 |
C |
p.
|
artikel
|
| 45 |
Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties
|
Gao, Tian
|
|
|
22 |
C |
p.
|
artikel
|
| 46 |
Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat
|
Yang, Zhuyu
|
|
|
22 |
C |
p.
|
artikel
|
| 47 |
Corrigendum to “Nutrient composition and functional constituents of daylily from different producing areas based on widely targeted metabolomics” [Food Chemistry: X Nutrient composition and functional constituents of daylily from different producing areas based on widely targeted metabolomics 21 (2024) 101239/FOCHX-D-23-01093]
|
Wang, Haizhen
|
|
|
22 |
C |
p.
|
artikel
|
| 48 |
Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage
|
Wang, Wanlin
|
|
|
22 |
C |
p.
|
artikel
|
| 49 |
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood
|
Luo, Jiaqiang
|
|
|
22 |
C |
p.
|
artikel
|
| 50 |
Determination and human health risk assessment of TFWT, OBT and carbon-14 in seafood around Qinshan Nuclear Power Plant
|
Ma, Xiaoxiang
|
|
|
22 |
C |
p.
|
artikel
|
| 51 |
Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation
|
Wu, Tianyang
|
|
|
22 |
C |
p.
|
artikel
|
| 52 |
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
|
Liu, Huahong
|
|
|
22 |
C |
p.
|
artikel
|
| 53 |
Determination of toxic α-dicarbonyl compounds in sesame oils using dispersive liquid–liquid microextraction coupled with gas chromatography–mass spectrometry
|
Lee, Jangho
|
|
|
22 |
C |
p.
|
artikel
|
| 54 |
Development and validation of rapid screening of 192 veterinary drug residues in aquatic products using HPLC-HRMS coupled with QuEChERS
|
Yang, Guangxin
|
|
|
22 |
C |
p.
|
artikel
|
| 55 |
Development of an “on-off-on” fluoroprobe utilizing an anthrylimidazole-based fluorescent ionic liquid for sensitive Cr(VI) and ascorbic acid detection
|
Mei, He
|
|
|
22 |
C |
p.
|
artikel
|
| 56 |
Development of a protocol for fractionating and characterising fibres from lignocellulosic food waste
|
Pedrazzani, Clara
|
|
|
22 |
C |
p.
|
artikel
|
| 57 |
Development of broad-spectrum immunoassay with monoclonal antibody to detect five eugenols and study of their molecular recognition mechanism
|
Luo, Lin
|
|
|
22 |
C |
p.
|
artikel
|
| 58 |
Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile
|
Zhao, Wanqiu
|
|
|
22 |
C |
p.
|
artikel
|
| 59 |
Dietary salidroside supplementation improves meat quality and antioxidant capacity and regulates lipid metabolism in broilers
|
Zhang, Yanyan
|
|
|
22 |
C |
p.
|
artikel
|
| 60 |
Discovery of bitter masking compounds from Allspice (Pimenta dioica) using sensory guided isolation
|
An, Jin-Pyo
|
|
|
22 |
C |
p.
|
artikel
|
| 61 |
Discovery of mass spectral peak markers and protein biomarkers in fish muscle exudates for rapid and precise recognition of fish species via magnetic beads (MBs) and mass spectrometry
|
Chen, Weijiao
|
|
|
22 |
C |
p.
|
artikel
|
| 62 |
Discrimination and quantification of volatile compounds in beer by FTIR combined with machine learning approaches
|
Gao, Yi-Fang
|
|
|
22 |
C |
p.
|
artikel
|
| 63 |
Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology
|
Li, Yue
|
|
|
22 |
C |
p.
|
artikel
|
| 64 |
Drying enhances the antioxidant activity of Allium mongolicum Regel through the phenylpropane and AA-MA pathway as shown by metabolomics
|
Liu, Wangjing
|
|
|
22 |
C |
p.
|
artikel
|
| 65 |
Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein
|
Luo, Jia-wei
|
|
|
22 |
C |
p.
|
artikel
|
| 66 |
Eco-Friendly Extraction: A green approach to maximizing bioactive extraction from pumpkin (Curcubita moschata L.)
|
Matić, Milana
|
|
|
22 |
C |
p.
|
artikel
|
| 67 |
Editorial Board
|
|
|
|
22 |
C |
p.
|
artikel
|
| 68 |
Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics
|
Ghorbani, Akram
|
|
|
22 |
C |
p.
|
artikel
|
| 69 |
Effect of κ-carrageenan on the quality of crayfish surimi gels
|
Wei, Qing-Jun
|
|
|
22 |
C |
p.
|
artikel
|
| 70 |
Effect of cooking methods on volatile compounds and texture properties in maize porridge
|
Wang, Shihao
|
|
|
22 |
C |
p.
|
artikel
|
| 71 |
Effect of Cyperus esculentus polysaccharide on Cyperus esculentus starch: Pasting, rheology and in vitro digestibility
|
Wu, Xiuli
|
|
|
22 |
C |
p.
|
artikel
|
| 72 |
Effect of different conditions on the germination of coix seed and its characteristics analysis
|
Dong, Lidan
|
|
|
22 |
C |
p.
|
artikel
|
| 73 |
Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism
|
Li, Shuying
|
|
|
22 |
C |
p.
|
artikel
|
| 74 |
Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion
|
Guo, Yujie
|
|
|
22 |
C |
p.
|
artikel
|
| 75 |
Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation
|
Xiao, Naiyong
|
|
|
22 |
C |
p.
|
artikel
|
| 76 |
Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish
|
Shen, Lingwei
|
|
|
22 |
C |
p.
|
artikel
|
| 77 |
Effect of microwave (MW)-subcritical extraction on oil recovery, oxidative stability, and lipid types from Katsuwonus pelamis livers
|
Wang, Wenjie
|
|
|
22 |
C |
p.
|
artikel
|
| 78 |
Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators
|
Ding, Zhenjiang
|
|
|
22 |
C |
p.
|
artikel
|
| 79 |
Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices
|
Wang, Jin-Ru
|
|
|
22 |
C |
p.
|
artikel
|
| 80 |
Effect of polyethoxylated flavonoids (PMFs)-loaded citral and chitosan composite coatings on citrus preservation: From the perspective of fruit resistance
|
Li, Yurong
|
|
|
22 |
C |
p.
|
artikel
|
| 81 |
Effect of postharvest grape dehydration on chemical composition, antioxidant activity and sensory characeteristics of Marselan wines
|
Xi, Chenxu
|
|
|
22 |
C |
p.
|
artikel
|
| 82 |
Effect of seed's geographical origin on cactus oil physico-chemical characteristics, oxidative stability, and antioxidant activity
|
Nounah, Issmail
|
|
|
22 |
C |
p.
|
artikel
|
| 83 |
Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product
|
Samtiya, Mrinal
|
|
|
22 |
C |
p.
|
artikel
|
| 84 |
Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch
|
Guo, Changsheng
|
|
|
22 |
C |
p.
|
artikel
|
| 85 |
Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure
|
Tan, Zhifeng
|
|
|
22 |
C |
p.
|
artikel
|
| 86 |
Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices
|
Jiang, Da-Long
|
|
|
22 |
C |
p.
|
artikel
|
| 87 |
Effects and mechanisms of proanthocyanidins-derived carbon dots on alleviating salt stress in rice by muti-omics analysis
|
Guo, Baoyan
|
|
|
22 |
C |
p.
|
artikel
|
| 88 |
Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine
|
Jiang, Jianqiao
|
|
|
22 |
C |
p.
|
artikel
|
| 89 |
Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides
|
Zhang, Xiu-Xiu
|
|
|
22 |
C |
p.
|
artikel
|
| 90 |
Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties
|
Liu, Miao
|
|
|
22 |
C |
p.
|
artikel
|
| 91 |
Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
|
Ding, Yuxin
|
|
|
22 |
C |
p.
|
artikel
|
| 92 |
Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk
|
Luo, Xianlong
|
|
|
22 |
C |
p.
|
artikel
|
| 93 |
Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein
|
Chen, Qiongling
|
|
|
22 |
C |
p.
|
artikel
|
| 94 |
Effects of isolated scenting on the taste quality of broken green tea based on metabolomics
|
Chen, Yuan
|
|
|
22 |
C |
p.
|
artikel
|
| 95 |
Effects of pH-shifting and ultrasound on the structural and emulsifying properties of peanut globulin fractions
|
Chen, Lin
|
|
|
22 |
C |
p.
|
artikel
|
| 96 |
Effects of plasma-activated slightly acidic electrolyzed water on salmon myofibrillar protein: Insights from structure and molecular docking
|
Tan, Guizhi
|
|
|
22 |
C |
p.
|
artikel
|
| 97 |
Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages
|
Barba, Carmen
|
|
|
22 |
C |
p.
|
artikel
|
| 98 |
Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates
|
Wu, Wenjuan
|
|
|
22 |
C |
p.
|
artikel
|
| 99 |
Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas
|
Martínez-Subirà, Mariona
|
|
|
22 |
C |
p.
|
artikel
|
| 100 |
Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel
|
Keramat, Malihe
|
|
|
22 |
C |
p.
|
artikel
|
| 101 |
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation
|
Shi, BaoZhu
|
|
|
22 |
C |
p.
|
artikel
|
| 102 |
Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage
|
Wang, Nan
|
|
|
22 |
C |
p.
|
artikel
|
| 103 |
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
|
Yuan, Li
|
|
|
22 |
C |
p.
|
artikel
|
| 104 |
Effects of theacrine on the astringency of EGCG by affecting salivary protein − EGCG interactions through different molecular mechanisms
|
Xie, Jizhou
|
|
|
22 |
C |
p.
|
artikel
|
| 105 |
Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing)
|
Li, Xin
|
|
|
22 |
C |
p.
|
artikel
|
| 106 |
Effects of UV/H2O2 degradation on Moringa oleifera Lam. leaves polysaccharides: Composition, in vitro fermentation and prebiotic properties on gut microorganisms
|
Yang, Min
|
|
|
22 |
C |
p.
|
artikel
|
| 107 |
Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao
|
Liao, Yaxuan
|
|
|
22 |
C |
p.
|
artikel
|
| 108 |
Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography
|
Shan, Yimeng
|
|
|
22 |
C |
p.
|
artikel
|
| 109 |
Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes
|
Li, Xiefei
|
|
|
22 |
C |
p.
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Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community
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Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples
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Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities
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Exploring opportunities of Artificial Intelligence in aquaculture to meet increasing food demand
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Exploring the dietary strategies of phenylalanine: Improving muscle nutraceutical quality as well as muscle glycogen and protein deposition in adult grass carp (Ctenopharyngodon idella)
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Fabrication of caffeoylquinic acid-loaded burdock polysaccharide nanoparticles and their antioxidant activity in hydrogen peroxide-damaged HepaRG cells
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Fabrication of immobilized lipases from Candida rugosa on hierarchical mesoporous silica for enzymatic enrichment of ω-3 polyunsaturated fatty acids by selective hydrolysis
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Flow field-flow fractionation coupled with multidetector: A robust approach for the separation and characterization of resistant starch
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From 7-dehydrocholesterol to vitamin D3: Optimization of UV conversion procedures toward the valorization of fish waste matrices
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Germany's first Total Diet Study - Occurrence of non-dioxin-like polychlorinated biphenyls and polybrominated diphenyl ethers in foods
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How long can you store vitamins? Stability of tocopherols and tocotrienol during different storage conditions in broccoli and blueberries
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Identification and characterization of a calcium-binding peptide from salmon bone for the targeted inhibition of α-amylase in digestion
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Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage
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Identification of pasteurized mare milk and powder adulteration with bovine milk using quantitative proteomics and metabolomics approaches
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Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma
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Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation
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Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods
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Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach
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Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activities
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Investigation of pectin deficiency in modulating the bioflavonoid profile of orange processing waste: A sustainable valorization of industrial waste
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Lactoferrin thermal stabilization and iron(II) fortification through ternary complex fabrication with succinylated sodium caseinate
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Linoelaidic acid gavage has more severe consequences on triglycerides accumulation, inflammation and intestinal microbiota in mice than elaidic acid
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Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein
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Modeling and optimization of microwave-assisted extraction of total phenolics content from mango (Mangifera indica) peel using response surface methodology (RSM) and artificial neural networks (ANN)
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Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis
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Mulberry leaf and konjac flour compound dietary fiber improves digestion and metabolism in elderly mice with high-fish-protein diet by regulating gut microbiota structure and intestinal tissue repair
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NIR sensors combined with chemometric algorithms in intelligent quality evaluation of sweetpotato roots from ‘Farm’ to ‘Table’: Progresses, challenges, trends, and prospects
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Quantitative analysis of erythromycin, its major metabolite and clarithromycin in chicken tissues and eggs via QuEChERS extraction coupled with ultrahigh-performance liquid chromatography-tandem mass spectrometry
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