| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid hydrolysis and microwave digestion enhanced protein extraction from red seaweed Palmaria palmata
|
Wijethunga, Anushi Madushani
|
|
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25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 3 |
Advancements in Electrochemical Sensing Technology for Heavy Metal Ions Detection
|
Tian, Yu
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 6 |
Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach
|
Jiang, Liwen
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 8 |
A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals
|
Lee, Boin
|
|
|
25 |
C |
p.
|
artikel
|
| 9 |
A novel chitosan microsphere as food processing enzyme immobilization carrier and its application in nucleotide production
|
Yin, Xiao-Yan
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 12 |
Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough
|
Song, Mengdi
|
|
|
25 |
C |
p.
|
artikel
|
| 13 |
A report on the physicochemical and antioxidant properties of three Indonesian forest honeys produced by Apis dorsata
|
Mahani,
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 15 |
Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents
|
Li, Yu
|
|
|
25 |
C |
p.
|
artikel
|
| 16 |
A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides
|
Gao, Wei
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 19 |
Biomimic models for in vitro glycemic index: Scope of sensor integration and artificial intelligence
|
Salman C K, Mohammed
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 21 |
Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies
|
Wei, Yuanyuan
|
|
|
25 |
C |
p.
|
artikel
|
| 22 |
Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
|
Zhao, Han
|
|
|
25 |
C |
p.
|
artikel
|
| 23 |
Changes in key volatile components associated with leaf quality of Pandanus amaryllifolius Roxb. alongside growth duration
|
Yan, Lu
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 25 |
Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides
|
Zhou, Yingxuan
|
|
|
25 |
C |
p.
|
artikel
|
| 26 |
Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties
|
Zhang, Wenyuan
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 34 |
Characterizing the extractable proteins from tomato leaves – A proteomics study
|
Kleuter, Marietheres
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 41 |
Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture
|
Liao, Yaxuan
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 44 |
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate
|
Kuang, Jiwei
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 48 |
Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes
|
Shahbaz, Sara
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 55 |
Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea
|
Tian, Weisu
|
|
|
25 |
C |
p.
|
artikel
|
| 56 |
3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content
|
Liu, Zhenbin
|
|
|
25 |
C |
p.
|
artikel
|
| 57 |
Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness
|
Wang, Zhijian
|
|
|
25 |
C |
p.
|
artikel
|
| 58 |
Dynamics of linalool and its derivatives enantiomers in Camellia sinensis var. A ssamica “Hainan dayezhong”
|
Zhou, Ying
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 62 |
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba
|
Yang, Panpan
|
|
|
25 |
C |
p.
|
artikel
|
| 63 |
Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes
|
An, Feiran
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 65 |
Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch
|
Zhang, Wei
|
|
|
25 |
C |
p.
|
artikel
|
| 66 |
Effects of highland barley β-glucan on gut microbiota composition and metabolism in vitro fermentation
|
Ge, Yinchen
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 70 |
Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin
|
Xu, Hui
|
|
|
25 |
C |
p.
|
artikel
|
| 71 |
Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties
|
Zhu, Dawei
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 73 |
Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles
|
Ding, Weikang
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 77 |
Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube
|
Chen, Peng
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
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artikel
|
| 83 |
Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
|
Lan, Lixiang
|
|
|
25 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 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.
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artikel
|
| 87 |
Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications
|
Tomar, Tanu
|
|
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25 |
C |
p.
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artikel
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| 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.
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artikel
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| 89 |
Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review
|
Zhao, Mou
|
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25 |
C |
p.
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artikel
|
| 90 |
Formation of volatile compounds in salt-mediated naturally fermented cassava
|
Aryee, Alberta N.A.
|
|
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25 |
C |
p.
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artikel
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| 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.
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artikel
|
| 92 |
Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides
|
Mei, Xingyu
|
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25 |
C |
p.
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artikel
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| 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
|
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25 |
C |
p.
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artikel
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| 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
|
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25 |
C |
p.
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artikel
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| 95 |
Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations
|
Lan, Lisha
|
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25 |
C |
p.
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artikel
|
| 96 |
Human milk whey proteins: Constituents, influencing factors, detection methods, and comparative analysis with other sources
|
Li, Xing
|
|
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25 |
C |
p.
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artikel
|
| 97 |
Identification and comparison of N-glycome profiles from common dietary protein sources
|
Bolino, Matthew
|
|
|
25 |
C |
p.
|
artikel
|
| 98 |
Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines
|
Zang, Xiaomin
|
|
|
25 |
C |
p.
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artikel
|
| 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.
|
artikel
|
| 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.
|
artikel
|
| 101 |
Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature
|
Wang, Jiawei
|
|
|
25 |
C |
p.
|
artikel
|
| 102 |
Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness
|
Wang, Jun
|
|
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25 |
C |
p.
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artikel
|
| 103 |
Inhibition of carboxymethyllysine in walnut cookies via food additives
|
Han, Wenfeng
|
|
|
25 |
C |
p.
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artikel
|
| 104 |
Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu
|
Huang, Xiaoning
|
|
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25 |
C |
p.
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artikel
|
| 105 |
Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors
|
Hu, Jingyi
|
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25 |
C |
p.
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artikel
|
| 106 |
In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis)
|
Qu, Yutong
|
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25 |
C |
p.
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artikel
|
| 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
|
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|
25 |
C |
p.
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artikel
|
| 108 |
Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat
|
Zhang, Ju
|
|
|
25 |
C |
p.
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artikel
|
| 109 |
Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC–MS and GC-IMS
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Chen, Huawei
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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)
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Zhao, Mantong
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Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity
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Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes
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Machine learning algorithm for estimating and optimizing the phytochemical content and physicochemical properties of okra slices in an infrared heating system
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Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits
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Maximizing japonica rice quality by high-pressure steam: Insights into improvement
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Mechanism study on the enhancement of bile acid-binding capacity in corn by-product juice via Lactiplantibacillus plantarum HY127 fermentation
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Lv, Huanyong
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Mechanistic studies on the effect of endogenous proteins on the starch retrogradation characteristics of corn before and after postharvest ripening
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Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots
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Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger
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Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production
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Miniaturized thermal purge-and-trap device combined with self-calibration colorimetric/SERS dual-model optical sensors for highly rapid and selective detection of sulfur dioxide in wine
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Wu, Yun
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Multi-component screening coupled with ultrasound-assisted green extraction based on HPLC-HRMS for bio-actives analysis in saffron (Crocus sativus L.)
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Wang, Shouying
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Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment
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Natural biopolymers in edible coatings: Applications in food preservation
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New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food
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Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6
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Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution
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Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties
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Nutritional health aspects and functional properties of nut yogurt: Future perspectives
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Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages
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Nutritional profiling of breast muscle: A comparative study between Yuzhong pigeons and European meat pigeons
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Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic
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Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute
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Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract
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Physicochemical characterization and in vitro digestibility of resistant starch from corn starch sugar residue
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Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation
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Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films
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Zhao, Yuxin
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Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities
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Preparation of magnetic rice husk carbon nanocomposite for efficiently extracting aflatoxin B1 from rice followed by time-resolved fluorescent immunochromatographic assay
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Preparation of sulfonic acid functionalized metal organic frameworks and their application in the online solid phase extraction of parabens and sulfonamides in pre-cooked foods
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Probiotics fermentation enhanced the bioactive properties of Gnaphalium affine water extract and improved regulation ability of gut microbiota
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Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties
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Quality analysis of Idesia polycarpa fruit oil samples from cultivars with different phenotypes
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Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis
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Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage
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Quantitative evaluation of essential amino acids and omega-3 long-chain polyunsaturated fatty acids from global marine bivalve aquaculture
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Recent advances in chitosan-based active and intelligent packaging films incorporated with flavonoids
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Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing
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Research on a new process of reconstituted landess goose steak
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Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging
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Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis
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Li, Tian
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Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses
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Screening and evaluation of novel DPP-IV inhibitory peptides in goat milk based on molecular docking and molecular dynamics simulation
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Screening of soybean antifungal isoflavones based on targeted metabolomics analysis
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Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis
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Sensitive ratiometric detection of Fumonisin B1 using a reusable Ag-pSi SERS platform
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Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar
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Stabilization mechanism of white kidney bean based milk through novel perspectives of endogenous starch
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Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry
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Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions
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Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis
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Ni, Xiangxiang
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Subregional pedoclimatic conditions with contrasted UV-radiation shape host-microbiome and metabolome phenotypes in the grape berry
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Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi
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Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant
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The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils
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The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome
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The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics
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The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS
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The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing
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The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream
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The transport of polyphenols from Camellia fascicularis in Caco-2 cells based on UPLC-ESI-MS/MS
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The underappreciated diversity of furanocoumarins in grapefruits revealed by MassQL filtered molecular networking
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Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism
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Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing
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Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
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Trans fatty acids and saturated fatty acids in margarines and spreads in Kazakhstan: Study period 2015–2021
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Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy
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Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein
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Ultrasound-induced modifications of Auricularia auricula polysaccharides: Implications for antioxidant and glucose-lowering activities
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Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate
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Underlying mechanism of electrospun starch-based nanofiber mats to adsorb the key off-odor compounds of oyster peptides
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Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage
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Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions
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Valorization of raw papaya (Carica papaya) and citrus peels for development of antimicrobial and biodegradable edible film
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Vertical flow immunoassay for multiplex mycotoxins based on photonic nitrocellulose and SERS nanotags
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Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation
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Wet pulverization combined with temperature cycling strategy for extraction of Stropharia rugosoannulata protein with attenuating hepatic steatosis on obese mice
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Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation
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