| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acidic electrolyzed water: Food additive or sanitizer?
|
Alwazeer, Duried
|
|
|
24 |
C |
p.
|
article
|
| 2 |
A clenbuterol detection method based on magnetic separation up-conversion fluorescent probe
|
Song, Xin-Jie
|
|
|
24 |
C |
p.
|
article
|
| 3 |
A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation
|
Tosif, Mansuri M.
|
|
|
24 |
C |
p.
|
article
|
| 4 |
A comprehensive review on the pretreatment and detection methods of nitrofurans and their metabolites in animal-derived food and environmental samples
|
Zheng, Xiaoling
|
|
|
24 |
C |
p.
|
article
|
| 5 |
A green deep eutectic solvent-based aqueous two-phase system combined with chemometrics for flavonoids extracting and detecting in honey
|
Zhang, Xiao-Hua
|
|
|
24 |
C |
p.
|
article
|
| 6 |
Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age
|
Lee, Sol-Hee
|
|
|
24 |
C |
p.
|
article
|
| 7 |
Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC–MS
|
Zhang, Bing
|
|
|
24 |
C |
p.
|
article
|
| 8 |
Analysis of volatile flavour compounds in different potato varieties and regions and the effect of soil elements on starch content
|
Qin, Luqi
|
|
|
24 |
C |
p.
|
article
|
| 9 |
An aptasensor with colorimetric and electrochemical dual-outputs for malathion detection utilizing peroxidase-like activity of Fe-MOF
|
Yiwei, Xu
|
|
|
24 |
C |
p.
|
article
|
| 10 |
An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea
|
Mao, Honglin
|
|
|
24 |
C |
p.
|
article
|
| 11 |
An intelligent device with double fluorescent carbon dots based on smartphone for visual and point-of-care testing of Copper(II) in water and food samples
|
Li, Tiange
|
|
|
24 |
C |
p.
|
article
|
| 12 |
Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent film
|
Hao, Ruoyi
|
|
|
24 |
C |
p.
|
article
|
| 13 |
Anthocyanin profiles and color parameters of fourteen grapes and wines from the eastern foot of Helan Mountain in Ningxia
|
Chen, Huawei
|
|
|
24 |
C |
p.
|
article
|
| 14 |
Application of laccase-inorganic nanoflowers based time-temperature integrator to real-time monitor the freshness of pasteurized milk
|
Wang, Lin
|
|
|
24 |
C |
p.
|
article
|
| 15 |
Application of nanomaterials for determination and removal of polycyclic aromatic hydrocarbons in food products: A review
|
Shamloo, Ehsan
|
|
|
24 |
C |
p.
|
article
|
| 16 |
Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms
|
Wu, Jiawu
|
|
|
24 |
C |
p.
|
article
|
| 17 |
A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness
|
Zhai, Xiaodong
|
|
|
24 |
C |
p.
|
article
|
| 18 |
Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights
|
Wang, Yuqi
|
|
|
24 |
C |
p.
|
article
|
| 19 |
Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic
|
Chen, Xiaohua
|
|
|
24 |
C |
p.
|
article
|
| 20 |
Assessment of hypolipidemic potential of cholesteryl esterase inhibitory peptides in different probiotic fermented milk through in vitro, in silico, and molecular docking studies
|
Ajayi, Feyisola Fisayo
|
|
|
24 |
C |
p.
|
article
|
| 21 |
Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil
|
Amakhmakh, Mohammed
|
|
|
24 |
C |
p.
|
article
|
| 22 |
Automatic periodical negative air ions reduce postharvest decay and maintain texture and flavor quality of ‘Fuji’ apple during long-term cold storage
|
Zheng, Yanli
|
|
|
24 |
C |
p.
|
article
|
| 23 |
Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years
|
Zhang, Ping
|
|
|
24 |
C |
p.
|
article
|
| 24 |
Beeswax-poly(vinyl alcohol) composite films for bread packaging
|
Peter, Anca
|
|
|
24 |
C |
p.
|
article
|
| 25 |
Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health
|
Rezagholizade-shirvan, Alieh
|
|
|
24 |
C |
p.
|
article
|
| 26 |
Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis)
|
Zhang, Ruixing
|
|
|
24 |
C |
p.
|
article
|
| 27 |
Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing
|
Lee, Hee Yul
|
|
|
24 |
C |
p.
|
article
|
| 28 |
Changes of physicochemical, bioactive compounds and antioxidant activity of nutritional beverages products from VD20 broken Rice in the pasteurization process
|
Pham, Van Tan
|
|
|
24 |
C |
p.
|
article
|
| 29 |
Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion
|
Yu, Jing
|
|
|
24 |
C |
p.
|
article
|
| 30 |
Characterisation of the volatile compounds in nine varieties and three breeding selections of celery using GC–IMS and GC–MS
|
Yan, Jun
|
|
|
24 |
C |
p.
|
article
|
| 31 |
Characterization and application of Cinnamaldehyde-loaded zein nanoparticles in a polyvinyl alcohol/chitosan film for silver pomfret (Pampus argenteus) packaging
|
Zhang, Zhan
|
|
|
24 |
C |
p.
|
article
|
| 32 |
Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach
|
Sheng, Xiaofang
|
|
|
24 |
C |
p.
|
article
|
| 33 |
Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach
|
Afifah, Enik Nurlaili
|
|
|
24 |
C |
p.
|
article
|
| 34 |
Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach
|
Wang, Hao
|
|
|
24 |
C |
p.
|
article
|
| 35 |
Characterization of saffron from different origins by HS-GC-IMS and authenticity identification combined with deep learning
|
Lu, Yingjie
|
|
|
24 |
C |
p.
|
article
|
| 36 |
Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle
|
Liu, Tiantian
|
|
|
24 |
C |
p.
|
article
|
| 37 |
Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile
|
Chen, Guohe
|
|
|
24 |
C |
p.
|
article
|
| 38 |
Characterization of volatile metabolites in temperate and tropical sweet corn cultivars under various post-harvest storage conditions
|
Zhai, Lihong
|
|
|
24 |
C |
p.
|
article
|
| 39 |
Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)
|
Qin, Chunyin
|
|
|
24 |
C |
p.
|
article
|
| 40 |
Cobalt oxyhydroxide nanoflakes enable ratiometric fluorescent assay of gallic acid
|
Yang, Chunlei
|
|
|
24 |
C |
p.
|
article
|
| 41 |
Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef
|
Moonsub, Kochakon
|
|
|
24 |
C |
p.
|
article
|
| 42 |
Combined ultraviolet-C radiation and L-cysteine treatment improves the post-harvest quality and volatile compounds of edible Lanzhou lily bulbs (Lilium davidii var. unicolor) by regulating reactive oxygen species metabolism
|
Cheng, Le
|
|
|
24 |
C |
p.
|
article
|
| 43 |
Comparative analysis of key aroma compounds in air-frying roasted pork from five species
|
Li, Lin
|
|
|
24 |
C |
p.
|
article
|
| 44 |
Comparative analysis of multifaceted properties of Agaricus bisporus and Ganoderma lucidum macro-fungi powder: Techno-functional and structural characterization, mineral uptake, and photocatalytic activity
|
Singh, Vaishali
|
|
|
24 |
C |
p.
|
article
|
| 45 |
Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions
|
Deng, Wen
|
|
|
24 |
C |
p.
|
article
|
| 46 |
Comparative characterization of flavor precursors and volatiles in Chongming white goat of different ages by UPLC-MS/MS and GC–MS
|
Chen, Lei
|
|
|
24 |
C |
p.
|
article
|
| 47 |
Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products
|
Ding, Hexia
|
|
|
24 |
C |
p.
|
article
|
| 48 |
Comparative effects of non-fermented and Lacticaseibacillus paracasei-fermented pomelo juice on gut microbiota composition and short-chain fatty acid production: An in vitro colonic model
|
Balmori, Vernabelle
|
|
|
24 |
C |
p.
|
article
|
| 49 |
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems
|
Wang, Zhengxi
|
|
|
24 |
C |
p.
|
article
|
| 50 |
Comparative investigation of metabolite signatures and hypoadiposity effect between Dali tea and Yunkang tea
|
Li, Mengwan
|
|
|
24 |
C |
p.
|
article
|
| 51 |
Comparative lipidomics analysis reveals changes in lipid profile of Arabica coffee at different maturity
|
Wang, Yanbing
|
|
|
24 |
C |
p.
|
article
|
| 52 |
Comparative study of polysaccharide metabolites in purple, orange, and white Ipomoea batatas tubers
|
Wang, Xiuzhi
|
|
|
24 |
C |
p.
|
article
|
| 53 |
Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species
|
Han, Pengfei
|
|
|
24 |
C |
p.
|
article
|
| 54 |
Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation
|
Ping, Chunyuan
|
|
|
24 |
C |
p.
|
article
|
| 55 |
Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical origins
|
Hu, Lifei
|
|
|
24 |
C |
p.
|
article
|
| 56 |
Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds
|
Li, Nannan
|
|
|
24 |
C |
p.
|
article
|
| 57 |
Comparison of Omega-3 polyunsaturated fatty acids bioavailability in fish oil and krill oil: Network Meta-analyses
|
Pham, Thi-Phuong-Thao
|
|
|
24 |
C |
p.
|
article
|
| 58 |
Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product
|
Zhang, Cenyue
|
|
|
24 |
C |
p.
|
article
|
| 59 |
Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints
|
Aminianfar, Adineh
|
|
|
24 |
C |
p.
|
article
|
| 60 |
Comprehensive impact of pre-treatment methods on white radish quality, water migration, and microstructure
|
Wang, Bixiang
|
|
|
24 |
C |
p.
|
article
|
| 61 |
Comprehensive quality assessment of 296 sweetpotato core germplasm in China: A quantitative and qualitative analysis
|
Tang, Chaochen
|
|
|
24 |
C |
p.
|
article
|
| 62 |
Construction of a N-CDs/AuNCs@ZIF-8-assisted ratiometric fluorescent nanosensor for glyphosate detection in edible and medicinal malt
|
Lei, Doudou
|
|
|
24 |
C |
p.
|
article
|
| 63 |
Construction of rhodamine-based fluorescent sensor for fast, on-site quantitative detection of hazardous salicylic acid in practical sample analysis
|
Liu, Shi-Tao
|
|
|
24 |
C |
p.
|
article
|
| 64 |
Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing
|
Liao, Si-yu
|
|
|
24 |
C |
p.
|
article
|
| 65 |
Corrigendum to “Effects of different processing methods on phenolic compounds in flaxseed meal” [Food Chemistry: X 24 (2024) 101934]
|
Cheng, Lin
|
|
|
24 |
C |
p.
|
article
|
| 66 |
Corrigendum to “Polycaprolactone (PCL)-based films integrated with hairy cellulose nanocrystals and silver nanoparticles for active Tilapia packaging applications” [Food Chemistry X, 22 (2024), 101490]
|
Ahmadi, Negin
|
|
|
24 |
C |
p.
|
article
|
| 67 |
Design and fabrication of self-calibration colorimetric/fluorescence/SERS tri-modal optical sensor for highly rapid and accurate detection of mercury ions in foods
|
Chen, Jinxin
|
|
|
24 |
C |
p.
|
article
|
| 68 |
Determination of elements in cereals, pseudocereals, and legumes by microwave plasma-atomic emission spectrometry
|
Braden, Jessica L.
|
|
|
24 |
C |
p.
|
article
|
| 69 |
Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex
|
Sarraf, Mozhdeh
|
|
|
24 |
C |
p.
|
article
|
| 70 |
Development of a highly reproducible GC-HRMS method for determination of Skatole in pig tissues
|
Afe, Ayoola Ebenezer
|
|
|
24 |
C |
p.
|
article
|
| 71 |
Development of a β-lactamase-based aggregation-induced emission lateral flow strip for the detection of clavulanic acid in Milk
|
Wang, Xiaonan
|
|
|
24 |
C |
p.
|
article
|
| 72 |
Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization
|
Lim, Su-Bin
|
|
|
24 |
C |
p.
|
article
|
| 73 |
Dynamic changes of anthocyanins during ‘Ziyan’ tea wine processing
|
Lin, Ling
|
|
|
24 |
C |
p.
|
article
|
| 74 |
Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception
|
Xiao, ZuoBing
|
|
|
24 |
C |
p.
|
article
|
| 75 |
Effective extraction and detection of aflatoxins in cereals using nitrogen-rich benzodiimidazole linkage magnetic covalent organic framework based solid phase extraction and HPLC-MS/MS analysis
|
Wei, Dan
|
|
|
24 |
C |
p.
|
article
|
| 76 |
Effect of different drying temperature settings on the color characteristics of Tencha
|
Mao, Ya-Lin
|
|
|
24 |
C |
p.
|
article
|
| 77 |
Effect of different nitrogen source and Saccharomyces cerevisiae strain on volatile sulfur compounds and their sensory effects in chardonnay wine
|
Wang, Yihong
|
|
|
24 |
C |
p.
|
article
|
| 78 |
Effect of extraction methods of polysaccharides from Tricholoma mongolicum Imai on digestion and fecal fermentation in vitro
|
Yang, Bing
|
|
|
24 |
C |
p.
|
article
|
| 79 |
Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice
|
Liang, Bin
|
|
|
24 |
C |
p.
|
article
|
| 80 |
Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch
|
Li, Jiaxin
|
|
|
24 |
C |
p.
|
article
|
| 81 |
Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage
|
Li, Jiamei
|
|
|
24 |
C |
p.
|
article
|
| 82 |
Effect of γ-irradiation combined with enzymatic modification on the physicochemical properties of defatted rice bran dietary fiber
|
Wei, Xuyao
|
|
|
24 |
C |
p.
|
article
|
| 83 |
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes
|
Zhou, Jing
|
|
|
24 |
C |
p.
|
article
|
| 84 |
Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels
|
Xu, Yuyu
|
|
|
24 |
C |
p.
|
article
|
| 85 |
Effect of olive leaf extract on the quality of Cantal cheese
|
Tarchi, Ines
|
|
|
24 |
C |
p.
|
article
|
| 86 |
Effect of soaking in plasma-activated liquids (PALs) on heavy metals and other physicochemical properties of contaminated rice
|
Bohlooli, Shahnaz
|
|
|
24 |
C |
p.
|
article
|
| 87 |
Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch
|
Li, Sheng
|
|
|
24 |
C |
p.
|
article
|
| 88 |
Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches
|
Huang, Wenjing
|
|
|
24 |
C |
p.
|
article
|
| 89 |
Effect of temperature on the quality and microbial community during Daocai fermentation
|
Wang, Xueli
|
|
|
24 |
C |
p.
|
article
|
| 90 |
Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder
|
Waseem, Muhammad
|
|
|
24 |
C |
p.
|
article
|
| 91 |
Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process
|
Zhao, Weitao
|
|
|
24 |
C |
p.
|
article
|
| 92 |
Effects of different processing methods on phenolic compounds in flaxseed meal
|
Cheng, Lin
|
|
|
24 |
C |
p.
|
article
|
| 93 |
Effects of different slaughtering methods on the biochemical characteristics and quality changes of tilapia (Oreochromis niloticus) during cold storage
|
Yang, Xinrui
|
|
|
24 |
C |
p.
|
article
|
| 94 |
Effects of heat-moisture extrusion on the structure and functional properties of protein-fortified whole potato flour
|
Hao, Suying
|
|
|
24 |
C |
p.
|
article
|
| 95 |
Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber
|
Zhang, Zhiwei
|
|
|
24 |
C |
p.
|
article
|
| 96 |
Effects of n-3 polyunsaturated fatty acids and selenomethionine supplementation on physicochemical properties, oxidative stability and endogenous enzyme activities of fresh pork loin
|
Sun, Yiming
|
|
|
24 |
C |
p.
|
article
|
| 97 |
Effects of orthogonal dual-frequency ultrasound-assisted treatment combined with bioactive coating containing Melissa officinalis L. essential oil on changes in quality, lipid, and protein of large yellow croaker (Pseudosciaena crocea) during cold storage
|
Cheng, Hao
|
|
|
24 |
C |
p.
|
article
|
| 98 |
Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors
|
Zhang, Ruijie
|
|
|
24 |
C |
p.
|
article
|
| 99 |
Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan
|
Yeh, Chih-Hsin
|
|
|
24 |
C |
p.
|
article
|
| 100 |
Efficient preparation of β-1,3-glucooligosaccharides by microwave-assisted hydrothermal degradation of curdlan and preliminary exploration of its antibacterial activity
|
Zhou, Meiling
|
|
|
24 |
C |
p.
|
article
|
| 101 |
Efficient screening and discovery of umami peptides in Douchi enhanced by molecular dynamics simulations
|
Guo, Weidan
|
|
|
24 |
C |
p.
|
article
|
| 102 |
Efficient voltammetric analysis for total inorganic arsenic detection in rice with enhanced sensitivity and selectivity
|
Tian, Wei
|
|
|
24 |
C |
p.
|
article
|
| 103 |
Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton
|
Zhang, Yuanlv
|
|
|
24 |
C |
p.
|
article
|
| 104 |
Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology
|
Ijod, Giroon
|
|
|
24 |
C |
p.
|
article
|
| 105 |
Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat
|
ZHU, Chaozhi
|
|
|
24 |
C |
p.
|
article
|
| 106 |
Enhanced characterization and utilization of cowpea protein isolate: rheological and textural properties of heat-induced gels for plant-based egg omelet formulation
|
Choi, Hyun Woo
|
|
|
24 |
C |
p.
|
article
|
| 107 |
Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken
|
Yue, Ziyan
|
|
|
24 |
C |
p.
|
article
|
| 108 |
Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts
|
Han, Jong Hyeon
|
|
|
24 |
C |
p.
|
article
|
| 109 |
Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe
|
Vicente, Javier
|
|
|
24 |
C |
p.
|
article
|
| 110 |
Enhancing zein functionality through sequential limited Alcalase hydrolysis and transglutaminase treatment: Structural changes and functional properties
|
Anvar, Adieh
|
|
|
24 |
C |
p.
|
article
|
| 111 |
Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt
|
Sun, Mengya
|
|
|
24 |
C |
p.
|
article
|
| 112 |
Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles
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Xu, Haotian
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Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects
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Wang, Yuling
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Evaluation of astaxanthin stability under varying temperatures and ultraviolet irradiation durations based on Raman spectroscopy
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Liu, Xiaodan
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Evaluation of innovative drying technologies in Gardenia jasminoides Ellis drying considering product quality and drying efficiency
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Ai, Ziping
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| 116 |
Evaluation of the effect of dietary supplementation with Allium mongolicum regel bulb powder on the volatile compound and lipid profiles of the longissimus thoracis in Angus calves based on GC–IMS and lipidomic analysis
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Liu, Wangjing
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Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration
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Chen, Yong
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| 118 |
Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics
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Xu, Jinyu
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| 119 |
Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: A Flavoromics approach
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Liu, Jiani
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p.
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Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea
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Wang, Qian
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Factors affecting the stability of anthocyanins and strategies for improving their stability: A review
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Xue, Hongkun
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Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
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Gong, Yongqiang
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| 123 |
Feasibility analysis on the application of the Maillard reaction in developing Lentinula edodes umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products
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Qiu, Jianguo
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Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage
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Ma, Tengzhen
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Foliar application of Fe-fulvic acid: A strategy to reduce heavy metal accumulation and enhance nutritional quality
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Lu, Qinhui
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| 126 |
Foodomics: A sustainable approach for the specific nutrition and diets for human health
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Mahato, Dipendra Kumar
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| 127 |
Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics
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Guo, Bing-Xin
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Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index
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De, Subhra
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FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration
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Chen, Ying
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p.
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Functionality, physicochemical properties, and applications of chitosan/nano-hydroxyapatite–tea polyphenol films
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Qiu, Dan
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Functionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: a green preservation material
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He, Jinman
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Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota
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Liu, Mingzhu
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Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions
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Ran, Junjian
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Germination alters the bioactive compounds of pigmented and non-pigmented rice varieties in fresh and year-old stored seeds
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Yamuangmorn, Supapohn
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Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics
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Yu, Binbin
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Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management
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Naveed, Hiba
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Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements
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Oubannin, Samira
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High-concentrate diet decreases lamb fatty acid contents by regulating bile acid composition
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Zheng, Kaizhi
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| 139 |
HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)
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Shan, Qingyun
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HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea
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Ma, Chenyang
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Hybrid electrospinning of pullulan and citrus pectin to load astaxanthin: Preparation, characterization, and functional evaluation
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Ai, Chao
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Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process
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Wang, Jiao
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Identification of digestion-resistant peptides in various processed peanut reveals their distinct allergenicity
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Hou, Tianyu
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Identification of volatile and flavor metabolites in three varieties of broccoli sprouts
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Xia, Yu
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Immunomodulatory peptides from sturgeon cartilage: Isolation, identification, molecular docking and effects on RAW264.7 cells
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Li, Shuchan
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Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao
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Mathatheeranan, Pakavit
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Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches
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Thuy, Nguyen Minh
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Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol
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Yousefi, Shahryar
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Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)
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Jiang, Lianzhou
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Improving flavor of strong fragrant rapeseed oils by supplementing commercial peptides and sugars
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Zhou, Zi-Xiong
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Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes
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Zhou, Xin
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Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine
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Xie, Yun
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Influence of droplet size and surface hydrophobicity of soybean protein-based nanoemulsion fillers on the quality of silver carp myofibrillar protein gels
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Du, Chenxing
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Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles
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Al-Dalali, Sam
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Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf life
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Wu, Yuhang
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Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads
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Mazhar, Syed Hammad
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Influence of phloretin on acrolein-induced protein modification and physicochemical changes in a dairy protein model
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Zhang, Yanming
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Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties
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Jiang, Xin
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Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage
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Li, Ke
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Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation
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Zhou, Junping
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Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization
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Fayaz, Ufaq
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Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectin
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Qi, Weijie
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Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis
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Zhang, Wenjun
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Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue
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Lu, Panpan
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Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases
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Song, Chunyong
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Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage
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Yang, Feiyan
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Integrated metabolomic and transcriptomic analysis revealed the transition of functional components in edible flower buds of Hemerocallis citrina Baroni
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Jiang, Congrong
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Integrated microbiomic and metabolomic dynamics of Yi traditional fermented liquor
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Liang, Hanqiao
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Intelligent color changing packaging film based on esterified starch and black rice anthocyanins
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Song, Wei
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Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation
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Luo, Erh-Kang
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Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life
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Dong, Yining
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Investigation of physicochemical properties and structure of ball milling pretreated modified starch-ferulic acid complexes
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Hao, Zongwei
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In vitro digestion and fecal fermentation behaviors of exopolysaccharide from Morchella esculenta and its impacts on hypoglycemic activity via PI3K/Akt signaling and gut microbiota modulation
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Guo, Weihong
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In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota
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Peng, Fei
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Is aquafaba suitable as a coffee creamer and foam enhancer in instant coffee?
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Mostafa, Heba Sayed
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Lactiplantibacillus plantarum LZU-J-Q21 enhanced the functional metabolic profile and bioactivity of Cistanche deserticola
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Liu, Kangkang
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Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes
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Yahya, Alsadig
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Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening
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Li, Shuai
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Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins
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Yu, Qianqian
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Metabolic profiling and antioxidant activity of fenugreek seeds cultivars ‘Giza 2’ and ‘Giza 30’ compared to other geographically-related seeds
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Mekky, Reham Hassan
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Metabolomics analyses provide insights into the nutritional quality profiling in 95 avocado germplasms grown in China
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Yang, Hongbin
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Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi
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Li, Xue
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Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion
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Bai, Lu
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Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum
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Zhang, Dong
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Metabolomics reveals a differential attitude in phytochemical profile of black tea (Camellia Sinensis Var. assamica) during processing
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Aaqil, Muhammad
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Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun
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Ran, Junjian
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Modification approaches of walnut proteins to improve their structural and functional properties: A review
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Yang, Min
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Modified atmosphere packaging maintains stem quality of Chinese flowering cabbage by restraining postharvest lignification and ROS accumulation
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Chen, Xue-mei
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Multi-omics revealed antibacterial mechanisms of licochalcone A against MRSA and its antimicrobic potential on pork meat
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Zeng, Fei
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Nanotechnology in aquaculture: Transforming the future of food security
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Khan, Saba Khursheed
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Nectarine core-derived magnetite biochar for ultrasound-assisted preconcentration of polycyclic aromatic hydrocarbons (PAHs) in tomato paste: A cost-effective and sustainable approach
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Azari, Ali
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Novel sulphur-selective method for simultaneous determination of thiram and asomate based on carbon dots and its application in fruits
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Wei, Lijun
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Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago
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Goulart, Joana Filipa Furtado
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Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat
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Wu, Yanyang
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Optimization of ultrasonication assisted extraction of Aegle marmelos fruit shell nano polysaccharide and evaluation of photocatalytic dye reduction and edible coating for fresh-cut fruits
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Sharma, Madhu
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Peanut (Arachis hypogaea L.) flour and oilcake flour: Exploring the influence of roasting and varietal differences on proximal composition, elemental profiling, antimicrobial and antioxidant properties
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pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization
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Liu, Qingguan
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Physicochemical properties and fermentation characteristics of a novel polysaccharide degraded from Flammulina velutipes residues polysaccharide
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Wang, Liping
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Phytochemicals of nutraceutical importance from different pear cultivars in the early stage of development
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Basit, Abdul
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Pipette-tip kapok fiber-based solid-phase extraction/in-situ derivatization for the rapid and green analysis of furfural compounds
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Li, Xiangyu
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Piriformospora indica culture filtrate application adds brilliance to the promoting effects of facility warming on winter jujube fruit ripening
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Shao, Anping
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Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage
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Geng, Yifan
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Ponceau 4R elimination from fruit juice: An integrated optimization strategy utilizing artificial neural networks, least squares, and chitosan-nickel ferrite Nano Sorbent
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Potassium chloride-assisted heat treatment enhances the de-glycosylation efficiency and xanthine oxidase inhibitory activity of Sophora japonica L. flavonoids
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Li, Jun
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Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu
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Guan, Tongwei
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Prediction acrylamide contents in fried dough twist based on the application of artificial neural network
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Wu, Xinyu
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Prediction of 3D printability and rheological properties of different pineapple gel formulations based on LF-NMR
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Bao, Yunfei
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Preparation and characterization of intelligent packaging labels based on pea starch, κ-carrageenan and black raspberry extract for monitoring freshness of pork
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Jiang, Changxing
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Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions
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Sun, Ying
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Properties and characteristics of steam-exploded donkey bone powder and corresponding whole wheat cookies
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Li, Yue
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Quality analysis and assessment of representative sea buckthorn fruits in northern China
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Zhang, Zhiwei
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Quality attributes, antioxidant activity and color profile of orange-fleshed sweet potato grown in Vietnam
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Dung, Nguyen Chi
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Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process
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Raman spectroscopy coupled with the PLSR model: A rapid method for analyzing gamma-oryzanol content in rice bran oil
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Rapid and convenient determination of α-dicarbonyl compounds via streamlined simultaneous derivatization and extraction coupled with liquid chromatography-fluorescence detection
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Luo, Yanbo
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Rapid and simultaneous determination of mixed pesticide residues in apple using SERS coupled with multivariate analysis
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Shi, Ting-feng
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Rapid detection of nitrite and Listeria monocytogenes in food based on multiple simulated enzyme activities of Fe3O4-ZnO-MnO2 nanocomposites
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Sun, Shuyang
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Rapid determination of caine-based anesthetics and their metabolite residues in fish using a modified QuEChERS method coupled with UPLC-MS/MS
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Rapid discrimination and quantification of chemotypes in Perillae folium using FT-NIR spectroscopy and GC–MS combined with chemometrics
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Real-time fluorescence growth curves for viable bacteria quantification in foods
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Chen, Yajing
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Recovery of protein-rich biomass from surimi rinsing wastewater by using a sustainable cold plasma treatment
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Wang, Xin
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Replacing traditional coffee appraisers with inductively coupled plasma - mass spectrometry (ICP-MS): From manual sensory evaluation to scientific analysis
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Pan, Xiaowei
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Research progress of edible mushroom polysaccharide-metal trace element complexes
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Hu, Yanbo
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Revolutionizing the food industry: The transformative power of artificial intelligence-a review
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Sensitive and rapid detection of bisphenol A using signal amplification nanoparticles loaded with anti-bisphenol A monoclonal antibody
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Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas
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Shorten spreading duration enhance the quality of summer Meitan Cuiya tea
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Simultaneous determination of glyphosate, glufosinate and their metabolites in soybeans using solid-phase analytical derivatization and LC-MS/MS determination
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Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation
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Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits
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South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables
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Starch digestion and physiochemical properties of a newly developed rice variety with low glycemic index
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Structural characteristics and antioxidant activity of a low-molecular-weight jujube polysaccharide by ultrasound assisted metal-free Fenton reaction
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Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology
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Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour
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Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein
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Suitability of early indica rice for the preparation of rice noodles by its starch properties analysis
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Sustainable fungi-based protein extraction from agro-waste mushroom stem using deep eutectic solvents
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Tea marinating-induced improvement of quality in roasted chicken: The potential relationship between tea, flavor, and hazardous substances
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The authentication of Yanchi tan lamb based on lipidomic combined with particle swarm optimization-back propagation neural network
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The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat
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The effect of pH on structural properties and interaction mechanisms of zein/epicatechin gallate complexes
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The high-value and sustainable utilization of grape pomace: A review
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The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process
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The key metabolite of fruit flavor change in different ripening stages of Baccaure ramiflora
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The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review
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The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage
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The withdrawal time of enrofloxacin, sulfachloropyrazine sodium, and doxycycline as well as the in vitro binding interaction with melanin in black-feathered silky fowl
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TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality
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Ultrasensitive colorimetric immunoassay for aflatoxin B1 detection in lotus seed powder based on enhanced catalysis of Au@Pt with in situ deposition of PtNPs
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Ultrasonic depolymerization of pomegranate peel pectin: Effect of sonication time on antioxidant, α-amylase inhibitory, and prebiotic properties
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Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy
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Unraveling the influence of boiling time on aroma generation in Huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science
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Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains
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Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)
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Unveiling the oxidative stability, phytochemical richness, and nutritional integrity of cold-pressed Linum usitatissimum oil under UV exposure
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Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis
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Zhang, Duoduo
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Upcycling date juice waste: Impact of date press cake on sponge cake quality
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UPLC-MS/MS and HS-SPME-GC–MS reveal the flavor profiles of two geographical indications woody vegetables: Staphylea bumalda and Staphylea holocarpa
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Zheng, Tao
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Validation of an HPLC-MS/MS method for the quantification of pesticide residues in Rice and assessment of the washing effect
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Valorization of apple pomace: Structural and rheological characterization of low-Methoxyl Pectins extracted with green agents of citric acid/sodium citrate
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Variation in the contents of four flavonoid glycosides in edible Dendrobium officinale leaves during different harvesting periods and optimization of the extraction process
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Variation of volatile flavor substances in salt-baked chicken during processing
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Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum
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Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF
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Jiang, Pengfei
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White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle
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Yield and nutritional quality analysis in Brassica pekinensis: Regulation of different nitrogen forms
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Journal description