| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acid hydrolysis and microwave digestion enhanced protein extraction from red seaweed Palmaria palmata
|
Wijethunga, Anushi Madushani
|
|
|
25 |
C |
p.
|
article
|
| 2 |
A CsPb0.95Ni0.05Br3 NCs-based fluorescence sensor for rapidly and accurately evaluating trace water in edible oils along with the structure destruction and dissolution
|
Ye, Qin
|
|
|
25 |
C |
p.
|
article
|
| 3 |
Advancements in Electrochemical Sensing Technology for Heavy Metal Ions Detection
|
Tian, Yu
|
|
|
25 |
C |
p.
|
article
|
| 4 |
A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations
|
Wang, Wenxia
|
|
|
25 |
C |
p.
|
article
|
| 5 |
A multidimensional study for design of phytochemical profiling, antioxidant potential, and enzyme inhibition effects of ışgın (Rheum telianum) as an edible plant
|
Tel, Ahmet Zafer
|
|
|
25 |
C |
p.
|
article
|
| 6 |
Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach
|
Jiang, Liwen
|
|
|
25 |
C |
p.
|
article
|
| 7 |
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
|
Liu, Xiaomin
|
|
|
25 |
C |
p.
|
article
|
| 8 |
A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals
|
Lee, Boin
|
|
|
25 |
C |
p.
|
article
|
| 9 |
A novel chitosan microsphere as food processing enzyme immobilization carrier and its application in nucleotide production
|
Yin, Xiao-Yan
|
|
|
25 |
C |
p.
|
article
|
| 10 |
Antibacterial mechanism of Lactiplantibacillus plantarum SHY96 cell-free supernatant against Listeria monocytogenes revealed by metabolomics and potential application on chicken breast meat preservation
|
Liang, Ming
|
|
|
25 |
C |
p.
|
article
|
| 11 |
Antimicrobial activity of chitosan /corn starch film incorporated with starch nanocrystals /nettle essential oil nanoemulsion for Eleutheronema tetradactylum fillet preservation
|
Ahari, Hamed
|
|
|
25 |
C |
p.
|
article
|
| 12 |
Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough
|
Song, Mengdi
|
|
|
25 |
C |
p.
|
article
|
| 13 |
A report on the physicochemical and antioxidant properties of three Indonesian forest honeys produced by Apis dorsata
|
Mahani,
|
|
|
25 |
C |
p.
|
article
|
| 14 |
Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis
|
Wang, Jia
|
|
|
25 |
C |
p.
|
article
|
| 15 |
Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents
|
Li, Yu
|
|
|
25 |
C |
p.
|
article
|
| 16 |
A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides
|
Gao, Wei
|
|
|
25 |
C |
p.
|
article
|
| 17 |
Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu
|
Lin, Bin
|
|
|
25 |
C |
p.
|
article
|
| 18 |
Based on theoretical design simultaneous analysis of multiple neonicotinoid pesticides in beeswax by deep eutectic solvents extraction combined with UHPLC-MS/MS
|
Mu, Guodong
|
|
|
25 |
C |
p.
|
article
|
| 19 |
Biomimic models for in vitro glycemic index: Scope of sensor integration and artificial intelligence
|
Salman C K, Mohammed
|
|
|
25 |
C |
p.
|
article
|
| 20 |
Blue light irradiation combined with low-temperature storage further enhances postharvest quality of strawberries through improving antioxidant defense and cell wall metabolic activities
|
Lu, Wei
|
|
|
25 |
C |
p.
|
article
|
| 21 |
Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies
|
Wei, Yuanyuan
|
|
|
25 |
C |
p.
|
article
|
| 22 |
Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
|
Zhao, Han
|
|
|
25 |
C |
p.
|
article
|
| 23 |
Changes in key volatile components associated with leaf quality of Pandanus amaryllifolius Roxb. alongside growth duration
|
Yan, Lu
|
|
|
25 |
C |
p.
|
article
|
| 24 |
Characterization and comparative analysis of volatile organic compounds in four aromatic wild strawberry species using HS-SPME-GC-MS
|
Xu, Linlin
|
|
|
25 |
C |
p.
|
article
|
| 25 |
Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides
|
Zhou, Yingxuan
|
|
|
25 |
C |
p.
|
article
|
| 26 |
Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties
|
Zhang, Wenyuan
|
|
|
25 |
C |
p.
|
article
|
| 27 |
Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose
|
Bayinbate, Bayierta
|
|
|
25 |
C |
p.
|
article
|
| 28 |
Characterization of jamun (Syzygium cumini) juice fortified with nanoemulsified vitamin D3: In vitro and in vivo assessment of its nutraceutical value and anti-diabetic potential
|
Jan, Yasmeena
|
|
|
25 |
C |
p.
|
article
|
| 29 |
Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment
|
Cheng, Le
|
|
|
25 |
C |
p.
|
article
|
| 30 |
Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation
|
Zhang, Sheng
|
|
|
25 |
C |
p.
|
article
|
| 31 |
Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments
|
Hu, Faguang
|
|
|
25 |
C |
p.
|
article
|
| 32 |
Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties
|
Zhang, Rong
|
|
|
25 |
C |
p.
|
article
|
| 33 |
Characterizing microbial diversity and metabolic pathways in yak milk and fermented yak milk based on metagenomics: A study from Ganzi Tibetan autonomous prefecture
|
Zhang, Jie
|
|
|
25 |
C |
p.
|
article
|
| 34 |
Characterizing the extractable proteins from tomato leaves – A proteomics study
|
Kleuter, Marietheres
|
|
|
25 |
C |
p.
|
article
|
| 35 |
Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect
|
Zhang, Xue
|
|
|
25 |
C |
p.
|
article
|
| 36 |
Comparative analysis of antioxidant activity and content of (poly)phenolic compounds in cabernet sauvignon and merlot wines of Slovenian and Serbian vineyards
|
Mavric-Scholze, Elvira
|
|
|
25 |
C |
p.
|
article
|
| 37 |
Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties
|
Xiong, Wenyun
|
|
|
25 |
C |
p.
|
article
|
| 38 |
Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS
|
Yang, Bing
|
|
|
25 |
C |
p.
|
article
|
| 39 |
Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory
|
Zhuang, Kun
|
|
|
25 |
C |
p.
|
article
|
| 40 |
Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods
|
Chen, Li-Li
|
|
|
25 |
C |
p.
|
article
|
| 41 |
Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture
|
Liao, Yaxuan
|
|
|
25 |
C |
p.
|
article
|
| 42 |
Comparison of external calibration and isotope dilution methods for iodine determination in foods by inductively coupled plasma mass spectrometry
|
Photi, Juntima
|
|
|
25 |
C |
p.
|
article
|
| 43 |
Comparison of the content of taste and nutrition-related non-volatile compounds in cultivated and wild blueberry varieties in Northeast China
|
Xie, Xu
|
|
|
25 |
C |
p.
|
article
|
| 44 |
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate
|
Kuang, Jiwei
|
|
|
25 |
C |
p.
|
article
|
| 45 |
Corrigendum to “Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat” [Food Chem. X 25 (2025) 102042]
|
Zhang, Ju
|
|
|
25 |
C |
p.
|
article
|
| 46 |
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
|
Zhang, Lu
|
|
|
25 |
C |
p.
|
article
|
| 47 |
Deep eutectic solvent-based magnetic molecular nanomaterials coupled with fluorescent carbon dots as a new strategy to highly enrich and sensitively detect doxycycline in food matrices
|
Luo, Yanqiong
|
|
|
25 |
C |
p.
|
article
|
| 48 |
Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes
|
Shahbaz, Sara
|
|
|
25 |
C |
p.
|
article
|
| 49 |
Development and application of an efficient, accurate, and environmentally friendly liquid chromatography–tandem mass spectrometry method for the determination of five Alternaria toxins in wheat
|
Lang, Huiyuan
|
|
|
25 |
C |
p.
|
article
|
| 50 |
Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials
|
Hirai, Kengo
|
|
|
25 |
C |
p.
|
article
|
| 51 |
Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometry
|
Park, Junhyeong
|
|
|
25 |
C |
p.
|
article
|
| 52 |
Development of a novelly selective HPLC-chemiluminescence method by targeting degradation intermediates of nitroimidazoles and its application in animal food products
|
Cai, Mengdie
|
|
|
25 |
C |
p.
|
article
|
| 53 |
Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity
|
Sun, Hailei
|
|
|
25 |
C |
p.
|
article
|
| 54 |
Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches
|
Zhou, Yaxi
|
|
|
25 |
C |
p.
|
article
|
| 55 |
Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea
|
Tian, Weisu
|
|
|
25 |
C |
p.
|
article
|
| 56 |
3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content
|
Liu, Zhenbin
|
|
|
25 |
C |
p.
|
article
|
| 57 |
Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness
|
Wang, Zhijian
|
|
|
25 |
C |
p.
|
article
|
| 58 |
Dynamics of linalool and its derivatives enantiomers in Camellia sinensis var. A ssamica “Hainan dayezhong”
|
Zhou, Ying
|
|
|
25 |
C |
p.
|
article
|
| 59 |
Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation
|
Pimsannil, Khaettareeya
|
|
|
25 |
C |
p.
|
article
|
| 60 |
Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato
|
He, Sinian
|
|
|
25 |
C |
p.
|
article
|
| 61 |
Effects of different white nanomaterials on pH response ability and physicochemical performance of anthocyanin-loaded carboxymethyl cellulose-polyvinyl alcohol films
|
Li, Yuqian
|
|
|
25 |
C |
p.
|
article
|
| 62 |
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba
|
Yang, Panpan
|
|
|
25 |
C |
p.
|
article
|
| 63 |
Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes
|
An, Feiran
|
|
|
25 |
C |
p.
|
article
|
| 64 |
Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines
|
Chen, Huawei
|
|
|
25 |
C |
p.
|
article
|
| 65 |
Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch
|
Zhang, Wei
|
|
|
25 |
C |
p.
|
article
|
| 66 |
Effects of highland barley β-glucan on gut microbiota composition and metabolism in vitro fermentation
|
Ge, Yinchen
|
|
|
25 |
C |
p.
|
article
|
| 67 |
Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides)
|
Chu, Yuanming
|
|
|
25 |
C |
p.
|
article
|
| 68 |
Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors
|
Su, Tianyu
|
|
|
25 |
C |
p.
|
article
|
| 69 |
Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage
|
Xu, Binyan
|
|
|
25 |
C |
p.
|
article
|
| 70 |
Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin
|
Xu, Hui
|
|
|
25 |
C |
p.
|
article
|
| 71 |
Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties
|
Zhu, Dawei
|
|
|
25 |
C |
p.
|
article
|
| 72 |
Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound
|
Fu, Qingquan
|
|
|
25 |
C |
p.
|
article
|
| 73 |
Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles
|
Ding, Weikang
|
|
|
25 |
C |
p.
|
article
|
| 74 |
Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making
|
Liu, Hong
|
|
|
25 |
C |
p.
|
article
|
| 75 |
Efficient voltammetric platform combining a molecularly imprinted polymer and silver-nanoparticle-decorated black phosphorus nanosheets for selective determination of Gatifloxacin
|
Wu, Jingtao
|
|
|
25 |
C |
p.
|
article
|
| 76 |
Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications
|
Li, Jiale
|
|
|
25 |
C |
p.
|
article
|
| 77 |
Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube
|
Chen, Peng
|
|
|
25 |
C |
p.
|
article
|
| 78 |
Enhanced stability and oxidation resistance of Acer truncatum Bunge seed oil Pickering emulsion using rice bran protein modified by phytic acid
|
Huang, Jianjun
|
|
|
25 |
C |
p.
|
article
|
| 79 |
Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup
|
Yue, Ziyan
|
|
|
25 |
C |
p.
|
article
|
| 80 |
Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process
|
Liu, Tsung-Yu
|
|
|
25 |
C |
p.
|
article
|
| 81 |
Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
|
Wang, Shi-Yi
|
|
|
25 |
C |
p.
|
article
|
| 82 |
Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications
|
Kober, A.K.M. Humayun
|
|
|
25 |
C |
p.
|
article
|
| 83 |
Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
|
Lan, Lixiang
|
|
|
25 |
C |
p.
|
article
|
| 84 |
Exploring the noncovalent interaction between β-lactoglobulin and flavonoids under nonthermal process: Characterization, physicochemical properties, and potential for lycopene delivering
|
Song, Gongshuai
|
|
|
25 |
C |
p.
|
article
|
| 85 |
Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines
|
Chen, Yu
|
|
|
25 |
C |
p.
|
article
|
| 86 |
Facile colorimetric detection of As(V) in Rice with immobilized acid phosphatase on hollow metal-organic frameworks hybrid with peroxidase-like activity
|
Qin, Zhiyang
|
|
|
25 |
C |
p.
|
article
|
| 87 |
Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications
|
Tomar, Tanu
|
|
|
25 |
C |
p.
|
article
|
| 88 |
Field-scale screening of pumpkin cultivars for cost-effectiveness of “repairing while producing” in cadmium-arsenic co-contaminated agricultural land
|
Huang, Xingxiu
|
|
|
25 |
C |
p.
|
article
|
| 89 |
Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review
|
Zhao, Mou
|
|
|
25 |
C |
p.
|
article
|
| 90 |
Formation of volatile compounds in salt-mediated naturally fermented cassava
|
Aryee, Alberta N.A.
|
|
|
25 |
C |
p.
|
article
|
| 91 |
From structures to properties: The impacts of two modification methods on pectin/sodium carboxymethyl cellulose composite film for advanced packaging materials
|
Chen, Hua
|
|
|
25 |
C |
p.
|
article
|
| 92 |
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides
|
Mei, Xingyu
|
|
|
25 |
C |
p.
|
article
|
| 93 |
Green hydrothermal approach for the synthesis of carbon quantum dots from waste tea bags for acrylamide detection in drinking water: A fluorescence assay validated by HPLC-PDA analysis
|
Sharma, Nikhil
|
|
|
25 |
C |
p.
|
article
|
| 94 |
Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour
|
Van Ngo, Tai
|
|
|
25 |
C |
p.
|
article
|
| 95 |
Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations
|
Lan, Lisha
|
|
|
25 |
C |
p.
|
article
|
| 96 |
Human milk whey proteins: Constituents, influencing factors, detection methods, and comparative analysis with other sources
|
Li, Xing
|
|
|
25 |
C |
p.
|
article
|
| 97 |
Identification and comparison of N-glycome profiles from common dietary protein sources
|
Bolino, Matthew
|
|
|
25 |
C |
p.
|
article
|
| 98 |
Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines
|
Zang, Xiaomin
|
|
|
25 |
C |
p.
|
article
|
| 99 |
Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin
|
Wang, Zhuangpeng
|
|
|
25 |
C |
p.
|
article
|
| 100 |
Impact of Premna microphylla Turcz leaf water extracts on the properties of gelatin-carrageenan edible film and its application in cherry tomatoes storage
|
Huang, Ping-Hsiu
|
|
|
25 |
C |
p.
|
article
|
| 101 |
Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature
|
Wang, Jiawei
|
|
|
25 |
C |
p.
|
article
|
| 102 |
Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness
|
Wang, Jun
|
|
|
25 |
C |
p.
|
article
|
| 103 |
Inhibition of carboxymethyllysine in walnut cookies via food additives
|
Han, Wenfeng
|
|
|
25 |
C |
p.
|
article
|
| 104 |
Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu
|
Huang, Xiaoning
|
|
|
25 |
C |
p.
|
article
|
| 105 |
Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors
|
Hu, Jingyi
|
|
|
25 |
C |
p.
|
article
|
| 106 |
In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)
|
Qu, Yutong
|
|
|
25 |
C |
p.
|
article
|
| 107 |
In situ quantification of fungicide residue on wheat leaf surfaces using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry imaging technology
|
Yang, Xuerui
|
|
|
25 |
C |
p.
|
article
|
| 108 |
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat
|
Zhang, Ju
|
|
|
25 |
C |
p.
|
article
|
| 109 |
Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC–MS and GC-IMS
|
Chen, Huawei
|
|
|
25 |
C |
p.
|
article
|
| 110 |
Investigation of the dose and structure effects of lipid oxidation products aldehydes on the generation of heterocyclic amines: A case study of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP)
|
Zhao, Mantong
|
|
|
25 |
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