| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accumulation patterns of flavonoids and phenolic acids in different colored sweet potato flesh revealed based on untargeted metabolomics
|
Wan, Xiaolin
|
|
|
23 |
C |
p.
|
artikel
|
| 2 |
Accurate and visualiable discrimination of Chenpi age using 2D-CNN and Grad-CAM++ based on infrared spectral images
|
Tang, Li Jun
|
|
|
23 |
C |
p.
|
artikel
|
| 3 |
A comprehensive foodomics analysis of rambutan seed oils: Focusing on the physicochemical parameters, lipid concomitants and lipid profiles
|
Cui, Jingtao
|
|
|
23 |
C |
p.
|
artikel
|
| 4 |
Advancements in non-thermal technologies for enhanced extraction of functional triacylglycerols from microalgal biomass: A comprehensive review
|
Jadhav, Harsh B.
|
|
|
23 |
C |
p.
|
artikel
|
| 5 |
A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea
|
Zhu, Xingyu
|
|
|
23 |
C |
p.
|
artikel
|
| 6 |
Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations
|
Li, Cen
|
|
|
23 |
C |
p.
|
artikel
|
| 7 |
Alternatives to DPA and ethoxyquin for preventing the development of superficial scald in apples: A review
|
Papoutsis, Konstantinos
|
|
|
23 |
C |
p.
|
artikel
|
| 8 |
Analysis of differences in physicochemical properties of different sorghum varieties and their influence on the selection of raw materials for winemaking
|
Shi, Xin
|
|
|
23 |
C |
p.
|
artikel
|
| 9 |
An in situ and real-time analytical method for detection of freeze-thew cycles in tuna via IKnife rapid evaporative ionization mass spectrometry
|
Shen, Zhifeng
|
|
|
23 |
C |
p.
|
artikel
|
| 10 |
A novel fucoxanthin enriched seaweed gummy: Physicochemical qualities and protective effect on UVB-induced retinal müller cells
|
Liu, Yu
|
|
|
23 |
C |
p.
|
artikel
|
| 11 |
Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans (Vicia faba L.) as affected by genotype, seed traits, and their interactions
|
Choi, Yu-Mi
|
|
|
23 |
C |
p.
|
artikel
|
| 12 |
A pH-sensitive film based on chitosan/gelatin and anthocyanin from Zingiber striolatum Diels for monitoring fish freshness
|
Qin, Yuyue
|
|
|
23 |
C |
p.
|
artikel
|
| 13 |
Application of ATR-FTIR and FT-NIR spectroscopy coupled with chemometrics for species identification and quality prediction of boletes
|
Zheng, Chuanmao
|
|
|
23 |
C |
p.
|
artikel
|
| 14 |
Application of chitosan in fruit preservation: A review
|
Wang, Jingjing
|
|
|
23 |
C |
p.
|
artikel
|
| 15 |
Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat
|
Jiang, Li-Shi
|
|
|
23 |
C |
p.
|
artikel
|
| 16 |
Application of resveratrol on oxidative stability of protein-based Antarctic krill oil high internal phase emulsion
|
Li, Yang
|
|
|
23 |
C |
p.
|
artikel
|
| 17 |
A review on polysaccharide-based jelly: Gell food
|
Hu, Aoxue
|
|
|
23 |
C |
p.
|
artikel
|
| 18 |
A two-dimensional correlation spectroscopy analysis-based approach for asymptomatic rot detection in stored potatoes using hyperspectral imaging
|
Zhang, Fan
|
|
|
23 |
C |
p.
|
artikel
|
| 19 |
Biochemical insights into tea foam: A comparative study across six categories
|
Ni, Zixin
|
|
|
23 |
C |
p.
|
artikel
|
| 20 |
Biomarkers of the main nutritional components in purple rice during five successive grain filling stages
|
Xiong, Qiangqiang
|
|
|
23 |
C |
p.
|
artikel
|
| 21 |
Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability
|
Liang, Shengnan
|
|
|
23 |
C |
p.
|
artikel
|
| 22 |
Bottle-in-bottle reaction device: Portable gas pressure meter for rapid and on-site analysis of oxalate in spinach and tea beverages
|
Tang, Jiayuan
|
|
|
23 |
C |
p.
|
artikel
|
| 23 |
Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications
|
Fatima, Rubab
|
|
|
23 |
C |
p.
|
artikel
|
| 24 |
Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates
|
Tabatabaei, Seyed Mahdi
|
|
|
23 |
C |
p.
|
artikel
|
| 25 |
Characterization and discrimination of donkey milk lipids and volatiles across lactation stages
|
Li, Mengmeng
|
|
|
23 |
C |
p.
|
artikel
|
| 26 |
Characterization and preparation of food-derived peptides on improving osteoporosis: A review
|
Xu, Zhe
|
|
|
23 |
C |
p.
|
artikel
|
| 27 |
Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes
|
Wang, Dan
|
|
|
23 |
C |
p.
|
artikel
|
| 28 |
Characterization, in vitro antioxidant activity and stability of cattle bone collagen peptides‑selenium chelate
|
Li, Jian-Ming
|
|
|
23 |
C |
p.
|
artikel
|
| 29 |
Characterization of a new Camellia plant resource with low caffeine and high theobromine for production of a novel natural low-caffeine tea
|
Chen, Taolin
|
|
|
23 |
C |
p.
|
artikel
|
| 30 |
Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques
|
Xiao, Yue
|
|
|
23 |
C |
p.
|
artikel
|
| 31 |
Characterization of volatile aroma compounds in pak choi
|
Li, Jinyan
|
|
|
23 |
C |
p.
|
artikel
|
| 32 |
Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips
|
Duan, Bingbing
|
|
|
23 |
C |
p.
|
artikel
|
| 33 |
Characterizing the flavor profiles of Linjiangsi broad bean (Vicia faba L.) paste using bionic sensory and multivariate statistics analyses based on ripening time and fermentation environment
|
Ping, Chunyuan
|
|
|
23 |
C |
p.
|
artikel
|
| 34 |
Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate
|
Mu, Sinan
|
|
|
23 |
C |
p.
|
artikel
|
| 35 |
Coconut milk allergenicity: Insight into reducing the affinity of coconut globulin to immunoglobulin E by atmospheric cold plasma
|
Chen, Yang
|
|
|
23 |
C |
p.
|
artikel
|
| 36 |
Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage
|
Sui, Yumeng
|
|
|
23 |
C |
p.
|
artikel
|
| 37 |
Combination of light quality and melatonin regulates the quality in mustard sprouts
|
Zhou, Aolian
|
|
|
23 |
C |
p.
|
artikel
|
| 38 |
Combined metabolomics and bioactivity assays kernelby-productsof two native Chinese cherry species: The sources of bioactive nutraceutical compounds
|
Wang, Ziwei
|
|
|
23 |
C |
p.
|
artikel
|
| 39 |
Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains
|
Wu, Songheng
|
|
|
23 |
C |
p.
|
artikel
|
| 40 |
CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables
|
Khalifa, Ibrahim
|
|
|
23 |
C |
p.
|
artikel
|
| 41 |
Comparative investigation on the aroma profiles of edible citrus flowers in the main organs and different developmental stages
|
Cheng, Yujiao
|
|
|
23 |
C |
p.
|
artikel
|
| 42 |
Comparative study on the antioxidant efficacy of Adinandra nitida extracts in inhibiting lipid oxidation in edible oils
|
Zeng, Yuan
|
|
|
23 |
C |
p.
|
artikel
|
| 43 |
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
|
Liu, Junmei
|
|
|
23 |
C |
p.
|
artikel
|
| 44 |
Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins
|
Park, Min Kyung
|
|
|
23 |
C |
p.
|
artikel
|
| 45 |
Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics
|
Liang, Bin
|
|
|
23 |
C |
p.
|
artikel
|
| 46 |
Comprehensive analysis of the effects of the traditional stir-fry process on the dynamic changes of volatile metabolites in Hainan camellia oil
|
Xia, Tengfei
|
|
|
23 |
C |
p.
|
artikel
|
| 47 |
Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products
|
Harlina, Putri Widyanti
|
|
|
23 |
C |
p.
|
artikel
|
| 48 |
Comprehensive structural analysis of anthocyanins in blue honeysuckle (Lonicera caerulea L.), bilberry (Vaccinium uliginosum L.), cranberry (Vaccinium macrocarpon Ait.), and antioxidant capacity comparison
|
Guo, Liangchuan
|
|
|
23 |
C |
p.
|
artikel
|
| 49 |
Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization
|
Xu, Wei
|
|
|
23 |
C |
p.
|
artikel
|
| 50 |
Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system
|
Su, Tongchao
|
|
|
23 |
C |
p.
|
artikel
|
| 51 |
Copper metal-organic framework for selective detection of florfenicol based on fluorescence sensing in chicken meat
|
Hasani, Roshanak
|
|
|
23 |
C |
p.
|
artikel
|
| 52 |
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP
|
Liu, Zhongying
|
|
|
23 |
C |
p.
|
artikel
|
| 53 |
Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste
|
Song, Xiaojuan
|
|
|
23 |
C |
p.
|
artikel
|
| 54 |
Cross-linked modification of tapioca starch by sodium Trimetaphosphate: An influence on its structure
|
Zhao, Yuxin
|
|
|
23 |
C |
p.
|
artikel
|
| 55 |
Cultivar and origin authentication of ‘Fuji’ and ‘gala’ apples from two dominant origins of China based on quality attributes
|
Kuang, Lixue
|
|
|
23 |
C |
p.
|
artikel
|
| 56 |
Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review
|
Tappiban, Piengtawan
|
|
|
23 |
C |
p.
|
artikel
|
| 57 |
Deep eutectic solvent-functionalized amorphous UiO-66 for efficient extraction and ultrasensitive analysis of perfluoroalkyl substances in infant milk powder
|
Yin, Yaqi
|
|
|
23 |
C |
p.
|
artikel
|
| 58 |
Detection of biomarkers for characterizing smoke-taint in grapes
|
Rochfort, Simone
|
|
|
23 |
C |
p.
|
artikel
|
| 59 |
Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi
|
Gao, Xia
|
|
|
23 |
C |
p.
|
artikel
|
| 60 |
Development of a rapid and reliable method to simultaneously detect seven food allergens in processed foods using LC-MS/MS
|
Torii, Akira
|
|
|
23 |
C |
p.
|
artikel
|
| 61 |
Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies
|
Zulfiqar, Aqsa
|
|
|
23 |
C |
p.
|
artikel
|
| 62 |
Dicyclohexylcarbodiimide and disodium succinate induce the change of energy metabolism in relation to longan pulp breakdown
|
Zheng, Yi
|
|
|
23 |
C |
p.
|
artikel
|
| 63 |
Direct detection of ethyl carbamate in baijiu by molecularly imprinted electrochemical sensors based on perovskite and graphene oxide
|
Zheng, Wanqi
|
|
|
23 |
C |
p.
|
artikel
|
| 64 |
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions
|
Huang, Songyan
|
|
|
23 |
C |
p.
|
artikel
|
| 65 |
Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution
|
Li, Hui
|
|
|
23 |
C |
p.
|
artikel
|
| 66 |
Dynamic profiling of metabolite changes and health-promoting functions in ‘yuling paste’ during nine steaming and nine sun-drying processes
|
E, Yue
|
|
|
23 |
C |
p.
|
artikel
|
| 67 |
Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns
|
Hassan, Syed Ali
|
|
|
23 |
C |
p.
|
artikel
|
| 68 |
Editorial Board
|
|
|
|
23 |
C |
p.
|
artikel
|
| 69 |
Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties
|
Dong, Hao
|
|
|
23 |
C |
p.
|
artikel
|
| 70 |
Effectiveness of various methods to reduce aflatoxin M1 levels in milk, a systematic review
|
Mazaheri, Yeganeh
|
|
|
23 |
C |
p.
|
artikel
|
| 71 |
Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat
|
Guo, Yujiao
|
|
|
23 |
C |
p.
|
artikel
|
| 72 |
Effect of Chinese bayberry residue on quality of Chinese quinoa (Chenopodium quinoa Willd.) Rice wine
|
Ma, Jian
|
|
|
23 |
C |
p.
|
artikel
|
| 73 |
Effect of chitosomes loaded zein on physicochemical, mechanical, microbial, and sensory characteristics of probiotic Kashk during cold storage
|
Karimi, Sara
|
|
|
23 |
C |
p.
|
artikel
|
| 74 |
Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes
|
Yang, Jing
|
|
|
23 |
C |
p.
|
artikel
|
| 75 |
Effect of cooking methods on volatile compounds and texture properties in millet porridge
|
Liu, Xinyang
|
|
|
23 |
C |
p.
|
artikel
|
| 76 |
Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue
|
Liu, Yingying
|
|
|
23 |
C |
p.
|
artikel
|
| 77 |
Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam (Dioscorea opposita)
|
Zhang, Jie
|
|
|
23 |
C |
p.
|
artikel
|
| 78 |
Effect of freeze-thaw treatment on the yield and quality of tiger nut oil
|
Zhang, Zhenshan
|
|
|
23 |
C |
p.
|
artikel
|
| 79 |
Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods
|
Wongprasert, Thanakorn
|
|
|
23 |
C |
p.
|
artikel
|
| 80 |
Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin
|
Hu, Yaxue
|
|
|
23 |
C |
p.
|
artikel
|
| 81 |
Effect of 1-MCP and KMnO4 treatments with different packaging on quality preservation of golden delicious apples
|
Maqbool, Aaruba
|
|
|
23 |
C |
p.
|
artikel
|
| 82 |
Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and in vitro gastrointestinal digestibility
|
Yu, Yali
|
|
|
23 |
C |
p.
|
artikel
|
| 83 |
Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea
|
Meng, Xin
|
|
|
23 |
C |
p.
|
artikel
|
| 84 |
Effect of puffing treatment on volatile components of green tea explored by gas chromatography–mass spectrometry and gas chromatography-olfactometry
|
Cui, Leyin
|
|
|
23 |
C |
p.
|
artikel
|
| 85 |
Effect of salt concentration on the quality and microbial community during pickled peppers fermentation
|
Tang, Jianbo
|
|
|
23 |
C |
p.
|
artikel
|
| 86 |
Effect of stigmasterol and polyglycerol polyricinoleate concentrations on the preparation and properties of rapeseed oil-based gel emulsions
|
Xie, Wenjie
|
|
|
23 |
C |
p.
|
artikel
|
| 87 |
Effects of anaerobic treatment on the non-volatile components and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea
|
Yang, Gaozhong
|
|
|
23 |
C |
p.
|
artikel
|
| 88 |
Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour
|
Guo, Wenxin
|
|
|
23 |
C |
p.
|
artikel
|
| 89 |
Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols
|
Wang, Yixuan
|
|
|
23 |
C |
p.
|
artikel
|
| 90 |
Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)
|
Yang, Xinrui
|
|
|
23 |
C |
p.
|
artikel
|
| 91 |
Effects of Eurotium Cristatum on soybean (Glycine max L.) polyphenols and the inhibitory ability of soybean polyphenols on acetylcholinesterase under different conditions
|
Shi, Shuo-shuo
|
|
|
23 |
C |
p.
|
artikel
|
| 92 |
Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread
|
Zhu, Jiangyu
|
|
|
23 |
C |
p.
|
artikel
|
| 93 |
Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai
|
Zhang, Hong-Xian
|
|
|
23 |
C |
p.
|
artikel
|
| 94 |
Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS
|
Huang, Qiao
|
|
|
23 |
C |
p.
|
artikel
|
| 95 |
Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun
|
Yi, Kexin
|
|
|
23 |
C |
p.
|
artikel
|
| 96 |
Effects of wheat starch content on its flour and frozen dough bread
|
Yang, Zixuan
|
|
|
23 |
C |
p.
|
artikel
|
| 97 |
Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (Procambarus clarkia): Insights from water boiling vs. microwaving
|
Xu, Wensi
|
|
|
23 |
C |
p.
|
artikel
|
| 98 |
Emergence of microgreens as a valuable food, current understanding of their market and consumer perception: A review
|
Singh, Aishvina
|
|
|
23 |
C |
p.
|
artikel
|
| 99 |
Enhancement of culled ewes’ meat quality: Effects of aging method and time
|
Maggiolino, Aristide
|
|
|
23 |
C |
p.
|
artikel
|
| 100 |
Enhancement of rosehip bioactive compounds by cold plasma pretreatment and application of its extract as a functional ingredient in ketchup
|
Yazdi, Elnaz
|
|
|
23 |
C |
p.
|
artikel
|
| 101 |
Enhancement of the quality and preservation of frozen burgers by active coating containing Rosa canina L. extract nanoemulsions
|
Ashrafi, Azam
|
|
|
23 |
C |
p.
|
artikel
|
| 102 |
Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential
|
Henrique, Jacqueline Thomé
|
|
|
23 |
C |
p.
|
artikel
|
| 103 |
Enhancing the color and astringency of red wines through white grape seeds addition: Repurposing wine production byproducts
|
Xia, Nong-Yu
|
|
|
23 |
C |
p.
|
artikel
|
| 104 |
Establishment of an amplification strategy - specific binding - convenient processing integrated aflatoxin B1 detection method based on Fe3O4-NH4/AuNPs/apt-S1
|
Zheng, Hua
|
|
|
23 |
C |
p.
|
artikel
|
| 105 |
Evaluating shelf life and anti-browning of shrimp by chitosan-coated nanoliposome loaded with licorice root extract
|
Kamali, Masume
|
|
|
23 |
C |
p.
|
artikel
|
| 106 |
Evaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study
|
Faraji, Fahimeh
|
|
|
23 |
C |
p.
|
artikel
|
| 107 |
Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus
|
An, Xin
|
|
|
23 |
C |
p.
|
artikel
|
| 108 |
Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye
|
Wang, Lilei
|
|
|
23 |
C |
p.
|
artikel
|
| 109 |
Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage
|
Zhang, Lu
|
|
|
23 |
C |
p.
|
artikel
|
| 110 |
Exploration of the effects of geographical regions on the volatile and non-volatile metabolites of black tea utilizing multiple intelligent sensory technologies and untargeted metabolomics analysis
|
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Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention
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Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective
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Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
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RSM optimization of fermentation technology of yellow wine produced from Millets rice (containing Daylily and Agaricus blazei Murr) and analysis of volatile aroma constituents and amino acid contents by GC–MS and HPLC
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Selection of indigenous Saccharomyces cerevisiae strains with good oenological and aroma characteristics for winemaking in Ningxia China
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Semi-quantitative analysis of formaldehyde in food using calibration chart based on number of colored wells of microwell plate titration
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Sensitive and specific detection of Listeria monocytogenes in food samples using imprinted upconversion fluorescence probe prepared by emulsion polymerization method
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Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species
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Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids
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Structural modifications and augmented affinity for bile salts in enzymatically denatured egg white
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Sweet potato protein hydrolysates solidified calcium-induced alginate gel for enhancing the encapsulation efficiency and long-term stability of purple sweet potato anthocyanins in beads
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Theanine enhances resistance to Botrytis cinerea in postharvest strawberry fruit via modulating cell-wall and phenylpropanoid metabolisms
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The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS
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The physicochemical properties of Cassava Starch/Carboxymethyl cellulose sodium edible film incorporated of Bacillus and its application in salmon fillet packaging
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The quality and flavor profile of fermented milk produced by Streptococcus thermophilus ABT-T is influenced by the pfs gene in the quorum sensing system
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Unraveling gender-specific lipids and flavor volatiles in giant salamander (Andrias davidianus) livers via lipidomics and GC-IMS
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Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation
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Valorization of Baltic Sea farmed blue mussels: Chemical profiling and prebiotic potential for nutraceutical and functional food development
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Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling
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Valorization of faba bean peels for fungal tannase production and its application in coffee tannin removal
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