| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis
|
Bi, Jicai
|
|
|
27 |
C |
p.
|
artikel
|
| 2 |
Active ingredients of blueberry pomace: A comprehensive review of isolation, identification, health benefits and food applications
|
Huang, Tianyu
|
|
|
27 |
C |
p.
|
artikel
|
| 3 |
Adaptive laboratory evolution of Lachancea thermotolerans for enhanced production of 2-Phenylethanol and 2-Phenylethyl acetate in wine
|
Lei, Xingmeng
|
|
|
27 |
C |
p.
|
artikel
|
| 4 |
Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice
|
Yıkmış, Seydi
|
|
|
27 |
C |
p.
|
artikel
|
| 5 |
Amur linden honey and its principal polyphenols alleviate obesity and regulate gut microbiota in high-fat diet-induced mice
|
Chen, Zitian
|
|
|
27 |
C |
p.
|
artikel
|
| 6 |
Analysis of aroma component changes and identification of irradiation markers in Luzhou-flavor liquor within one year after electron beam irradiation
|
Zhang, Lili
|
|
|
27 |
C |
p.
|
artikel
|
| 7 |
Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC–MS and HS-GC-IMS
|
Wu, Songheng
|
|
|
27 |
C |
p.
|
artikel
|
| 8 |
A novel fermentation process for low salt shrimp paste based on microbial diversity and physicochemical properties analysis
|
Gu, Meiqi
|
|
|
27 |
C |
p.
|
artikel
|
| 9 |
Antibacterial and Antiprotease activities of fermented barnyard millet (Echinochloa frumentacea) protein hydrolysate
|
Kamboj, Neha
|
|
|
27 |
C |
p.
|
artikel
|
| 10 |
Antimicrobial activity of carbon dots against aquatic spoilage Bacteria synthesized from Banana Peel waste
|
Meng, Yueyue
|
|
|
27 |
C |
p.
|
artikel
|
| 11 |
A simple and effective method to enhance the level of gamma-aminobutyric acid in Chinese yam tubers while preserving its original appearance
|
Wang, Qiang
|
|
|
27 |
C |
p.
|
artikel
|
| 12 |
Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice
|
Carreiró, Filipa
|
|
|
27 |
C |
p.
|
artikel
|
| 13 |
Bioactive and neoformed compounds in coffee: Dietary intake and population exposure in Neiva, Colombia
|
Jiménez-Ochoa, Jessica Paola
|
|
|
27 |
C |
p.
|
artikel
|
| 14 |
Biopurification of functional soybean oligosaccharides from defatted soybean yellow pulp water fermented by yeast species: A process study
|
Li, Zhenjiang
|
|
|
27 |
C |
p.
|
artikel
|
| 15 |
Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Allium ascalonicum L.) under different drying methods
|
Ratseewo, Jiranan
|
|
|
27 |
C |
p.
|
artikel
|
| 16 |
Changes in fruit quality parameters and volatile compounds in four wampee varieties at different ripening stages
|
Mo, Xiaoqin
|
|
|
27 |
C |
p.
|
artikel
|
| 17 |
Characterization of key aroma in Huangjincha black tea processed from four different cultivars
|
Jiang, Ronggang
|
|
|
27 |
C |
p.
|
artikel
|
| 18 |
Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles using E-nose, E-tongueand HS-SPME-GC–MS
|
Xu, Yuanfang
|
|
|
27 |
C |
p.
|
artikel
|
| 19 |
Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis
|
Guo, Xiangyang
|
|
|
27 |
C |
p.
|
artikel
|
| 20 |
Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers
|
Yang, Yangyang
|
|
|
27 |
C |
p.
|
artikel
|
| 21 |
Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and ‘Qiancha 1’ white teas
|
Fang, Shimao
|
|
|
27 |
C |
p.
|
artikel
|
| 22 |
Cold plasma as an emerging catalytic route for oil modification
|
Keramat, Malihe
|
|
|
27 |
C |
p.
|
artikel
|
| 23 |
Comparative analysis of lipid profiles and aroma characteristics in pecan oils: Probing conventional and non-conventional extraction techniques
|
Cui, Jingtao
|
|
|
27 |
C |
p.
|
artikel
|
| 24 |
Comparative metabolomic profiling and biomarker identification reveal nutritional and antioxidant differences between Prunus tomentosa and Prunus avium
|
Li, Xingfan
|
|
|
27 |
C |
p.
|
artikel
|
| 25 |
Comparative study of volatile and non-volatile flavor substances in squid from multiple origins
|
Han, Mengli
|
|
|
27 |
C |
p.
|
artikel
|
| 26 |
Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying
|
Huang, Ting
|
|
|
27 |
C |
p.
|
artikel
|
| 27 |
Comparison of the characteristics of phenolic compounds in Se-enriched kiwifruit and conventional kiwifruit
|
Zheng, Ye
|
|
|
27 |
C |
p.
|
artikel
|
| 28 |
Composite solutions of Phycocyanin and chitosan extend oyster shelf life
|
Li, Yan
|
|
|
27 |
C |
p.
|
artikel
|
| 29 |
Compositional and biochemical activity evaluation of highly polymerized tea pigments in black tea based on natural deep eutectic solvent extraction
|
Wang, Di
|
|
|
27 |
C |
p.
|
artikel
|
| 30 |
Comprehensive analysis of species-specific differences in fatty acid composition and proteome of milk fat globules in human and animals
|
Ji, Zhongyuan
|
|
|
27 |
C |
p.
|
artikel
|
| 31 |
Confirmation of enrofloxacin, ofloxacin, sarafloxacin and danofloxacin residues in poultry meat and pork via LLE-SPE-GC–MS/MS coupled with derivatization treatment
|
Xu, Junjie
|
|
|
27 |
C |
p.
|
artikel
|
| 32 |
Construction of flaxseed polyphenol nanolipid emulsions as edible coatings and their application in shelf life extension of spiced beef
|
Ma, Yan
|
|
|
27 |
C |
p.
|
artikel
|
| 33 |
Corrigendum to “Construction of a N-CDs/AuNCs@ZIF-8-assisted ratiometric fluorescent nanosensor for glyphosate detection in edible and medicinal malt” [Food Chem.: X 24 (2024) 101983]
|
Lei, Doudou
|
|
|
27 |
C |
p.
|
artikel
|
| 34 |
Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382]
|
Liu, Lili
|
|
|
27 |
C |
p.
|
artikel
|
| 35 |
Corrigendum to “Ultrasound assisted deep eutectic solvent-based extraction of Montepulciano d’ Abruzzo grape seeds for the recovery of the grape seed oil and its biological evaluation” [Food Chemistry: X 26 (2025) 1–8/102273].
|
Marinaccio, Lorenza
|
|
|
27 |
C |
p.
|
artikel
|
| 36 |
Curcumin-loaded gelatin/fucoidan electrospun composite: Physicochemical characterization and antioxidative application
|
Golmakani, Mohammad-Taghi
|
|
|
27 |
C |
p.
|
artikel
|
| 37 |
Data-independent acquisition-based comparative analysis of whey proteomes in human colostrum, mature milk, and small ruminant milk for precision infant formula development
|
Ji, Zhongyuan
|
|
|
27 |
C |
p.
|
artikel
|
| 38 |
Development and health impact assessment of a novel functional probiotic beverage by fermenting hibiscus tea with coconut water
|
Aher, Ashutosh
|
|
|
27 |
C |
p.
|
artikel
|
| 39 |
Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties
|
Choi, Minji
|
|
|
27 |
C |
p.
|
artikel
|
| 40 |
Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production
|
Wang, Xiaoyan
|
|
|
27 |
C |
p.
|
artikel
|
| 41 |
Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines
|
Yao, Xuechen
|
|
|
27 |
C |
p.
|
artikel
|
| 42 |
Dynamic migration of phenolics in microwaved combined cooked sorghum: Focus on the polyphenols interact with starch/protein
|
Xu, Lei
|
|
|
27 |
C |
p.
|
artikel
|
| 43 |
Edible coating of Farsi gum with Persian lime oil nanoemulsion and oxygen scavenger packaging to preserve chilled rainbow trout fillets
|
Heydari-Farsani, Hamidreza
|
|
|
27 |
C |
p.
|
artikel
|
| 44 |
Effect of autoinducer-2 on biofilm formation of mixed strains derived from kefir
|
Zhang, Zhiying
|
|
|
27 |
C |
p.
|
artikel
|
| 45 |
Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough
|
Wang, Libo
|
|
|
27 |
C |
p.
|
artikel
|
| 46 |
Effect of Ca2+ on the structure of collagen fibers in sea cucumber (Apostichopus japonicus) under low-temperature tenderization condition
|
Zhang, Chen
|
|
|
27 |
C |
p.
|
artikel
|
| 47 |
Effect of extraction methods on the lipidomics profiles of Malania oleifera oils by UPLC-Q-Extractive mass spectrometry
|
Wang, Tingting
|
|
|
27 |
C |
p.
|
artikel
|
| 48 |
Effect of processing methods on fatty acid composition and flavour profile of clarified butter (ghee) obtained from Deoni and Holstein Friesian cow breeds
|
Kataria, Deepshikha
|
|
|
27 |
C |
p.
|
artikel
|
| 49 |
Effect of protein oxidation on the quality of abalone (Haliotis discus hannai) during frozen storage under different packaging conditions
|
Zhu, Siyuan
|
|
|
27 |
C |
p.
|
artikel
|
| 50 |
Effect of solid-state fermentation on kidney bean flour: Functional properties, mineral bioavailability, and product formulation
|
Patil, Nikhil Dnyaneshwar
|
|
|
27 |
C |
p.
|
artikel
|
| 51 |
Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis
|
Liu, Chun-Sheng
|
|
|
27 |
C |
p.
|
artikel
|
| 52 |
Effects of different drying methods on the antioxidant profiles and volatile organic compounds of blueberry pomace
|
Zhang, Yang
|
|
|
27 |
C |
p.
|
artikel
|
| 53 |
Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels
|
Liang, Ye-Xing
|
|
|
27 |
C |
p.
|
artikel
|
| 54 |
Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior
|
Hu, Nannan
|
|
|
27 |
C |
p.
|
artikel
|
| 55 |
Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice
|
Chen, Lina
|
|
|
27 |
C |
p.
|
artikel
|
| 56 |
Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis
|
Zheng, Wenxiong
|
|
|
27 |
C |
p.
|
artikel
|
| 57 |
Effects of milling degree on proximate composition, functional components and antioxidant capacity of foxtail millet
|
Zhang, Youyang
|
|
|
27 |
C |
p.
|
artikel
|
| 58 |
Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles
|
Wu, Yan
|
|
|
27 |
C |
p.
|
artikel
|
| 59 |
Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties
|
Liu, Weiling
|
|
|
27 |
C |
p.
|
artikel
|
| 60 |
Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates
|
Su, Chang
|
|
|
27 |
C |
p.
|
artikel
|
| 61 |
Encapsulation of ultrasound-assisted flaxseed meal protein hydrolysate in nanoliposomal systems by new formulation: Physicochemical properties, release behavior under simulated gastrointestinal conditions
|
Farzanfar, Faezeh
|
|
|
27 |
C |
p.
|
artikel
|
| 62 |
Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product
|
Shu, Zhiqiang
|
|
|
27 |
C |
p.
|
artikel
|
| 63 |
Enhancement of flavor components of oolong tea and dark tea based on graphene heating film
|
Yao, Jiyuan
|
|
|
27 |
C |
p.
|
artikel
|
| 64 |
Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique
|
Boonarsa, Parinya
|
|
|
27 |
C |
p.
|
artikel
|
| 65 |
Enhancing oxidative stability and sensory properties of ostrich meat using Malva neglecta mucilage nanocomposite coating loaded with Myrtus communis essential oil during refrigeration
|
Karimi, Atefeh
|
|
|
27 |
C |
p.
|
artikel
|
| 66 |
Enzymatic synthesis of some sugar-lauric acid esters by lipase from Candida antarctica and their functionalities as emulsifiers and antibacterial agents
|
Ren, Kangzi
|
|
|
27 |
C |
p.
|
artikel
|
| 67 |
Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Procambarus clarkii)
|
Peng, Bin
|
|
|
27 |
C |
p.
|
artikel
|
| 68 |
Epigallocatechin-3-gallate improved rheological properties of rice bran protein-soybean protein isolate conjugates emulsions by regulating interface protein conformation
|
Zhao, Mengmeng
|
|
|
27 |
C |
p.
|
artikel
|
| 69 |
Evaluation of Atlantic cod hydrolysate properties in innovative freeze concentration techniques
|
Khan, Muhammad Umar
|
|
|
27 |
C |
p.
|
artikel
|
| 70 |
Evaluation of changes in chemical composition and antioxidant activities from vine tea at different harvest times based on LC-MS, GC-MS, and data fusion algorithms
|
Zhang, Lele
|
|
|
27 |
C |
p.
|
artikel
|
| 71 |
Exploring alternative solvents to n-hexane for green extraction of lipid from camellia oil cakes
|
Lin, Yingyi
|
|
|
27 |
C |
p.
|
artikel
|
| 72 |
Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics
|
Li, Jingzhe
|
|
|
27 |
C |
p.
|
artikel
|
| 73 |
Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
|
Battur, Munguntsetseg
|
|
|
27 |
C |
p.
|
artikel
|
| 74 |
Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level
|
Chen, Yu
|
|
|
27 |
C |
p.
|
artikel
|
| 75 |
Extraction, quantification and health risk assessment of bisphenol A from various kinds of packaged milk and baby bottles
|
Kamal, Ghulam Mustafa
|
|
|
27 |
C |
p.
|
artikel
|
| 76 |
Fabrication and characterization of antioxidant fish oil Pickering emulsions stabilized by selenium nanoparticles-loaded whey protein concentrate and phloretin complex
|
Kheynoor, Najme
|
|
|
27 |
C |
p.
|
artikel
|
| 77 |
Fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oil
|
Marín-Obispo, Luis Martín
|
|
|
27 |
C |
p.
|
artikel
|
| 78 |
Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage
|
Zhou, Mingzhu
|
|
|
27 |
C |
p.
|
artikel
|
| 79 |
GC–MS/MS–based multiresidue pesticide analysis in mealworm (Tenebrio molitor) larvae: Optimization of standard QuEChERS-based method to minimize matrix effects
|
Noh, Hyun Ho
|
|
|
27 |
C |
p.
|
artikel
|
| 80 |
Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism
|
Geng, Lijing
|
|
|
27 |
C |
p.
|
artikel
|
| 81 |
Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect
|
Ma, Cunqiang
|
|
|
27 |
C |
p.
|
artikel
|
| 82 |
Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties
|
Wang, Haiou
|
|
|
27 |
C |
p.
|
artikel
|
| 83 |
Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments
|
Zhu, Yuhang
|
|
|
27 |
C |
p.
|
artikel
|
| 84 |
Impact of ultrasound-assisted extraction on the functional and structural properties, digestibility, hypoglycemic and lipid-lowering effects of seabuckthorn seed meal glutelin
|
Dong, Wenxia
|
|
|
27 |
C |
p.
|
artikel
|
| 85 |
Influence of storage time on the flavor and texture of egg yolk gel
|
Tang, Tingting
|
|
|
27 |
C |
p.
|
artikel
|
| 86 |
Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes
|
Umeohia, Uchenna Emmanuel
|
|
|
27 |
C |
p.
|
artikel
|
| 87 |
Influence of zein on viscoelastic properties and gluten network development during dough formation
|
Hong, Tingting
|
|
|
27 |
C |
p.
|
artikel
|
| 88 |
Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols
|
Zou, Weikun
|
|
|
27 |
C |
p.
|
artikel
|
| 89 |
Insoluble dietary fiber stabilized Pickering emulsions as novel food ingredients: Preparation, potential applications and future perspectives
|
Ma, Yaomei
|
|
|
27 |
C |
p.
|
artikel
|
| 90 |
Integrated widely targeted metabolomics and flavoromics reveal processing-driven dynamic changes in functional metabolites of Eucommia ulmoides leaf tea
|
Lin, Yiyun
|
|
|
27 |
C |
p.
|
artikel
|
| 91 |
Integrative lipidomics and proteomics reveal the aging mechanisms of heat-treated oat flour during long-term storage
|
Huo, Rui
|
|
|
27 |
C |
p.
|
artikel
|
| 92 |
Investigating the role of Lactococcus lactis D1813, salinity, and dissolved oxygen on the nutritional, chromatic, and textural profile of Litopenaeus vannamei
|
Adil, Muhammad
|
|
|
27 |
C |
p.
|
artikel
|
| 93 |
Investigating the synergistic antioxidant behavior of catechin and copper ion in tea: The mechanism of coordination-activation effect
|
Jia, Guipeng
|
|
|
27 |
C |
p.
|
artikel
|
| 94 |
Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder
|
Lin, Kewei
|
|
|
27 |
C |
p.
|
artikel
|
| 95 |
Investigation of the behavior of wheat flour dough under different sheeting-resting cycles and temperatures: Large deformation rheology and gluten molecular interactions
|
Yang, Yu-ling
|
|
|
27 |
C |
p.
|
artikel
|
| 96 |
Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gel
|
Yang, Song
|
|
|
27 |
C |
p.
|
artikel
|
| 97 |
LC-MS-based metabolomics for detecting adulteration in Tribulus terrestris-derived dietary supplements
|
Gođevac, Dejan
|
|
|
27 |
C |
p.
|
artikel
|
| 98 |
Low-glycemic index cookies supplemented with Cordyceps militaris substrate: Nutritional values, physicochemical properties, antioxidant activity, bioactive constituents, and bioaccessibility
|
Nguyen, Chanh M.
|
|
|
27 |
C |
p.
|
artikel
|
| 99 |
Machine learning insights into the antioxidant and biomolecular shielding effects of polyphenol-rich 18 date palm pit extracts
|
Alqahtani, Nashi K.
|
|
|
27 |
C |
p.
|
artikel
|
| 100 |
Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environment
|
Zhu, Lijie
|
|
|
27 |
C |
p.
|
artikel
|
| 101 |
Metabolite profiling of foxtail millet varieties from Qingyang using GC–MS and LC–MS analysis
|
Qiao, Haijun
|
|
|
27 |
C |
p.
|
artikel
|
| 102 |
Metabonomic analysis reveals correlations between mycotoxins and secondary metabolites in Penicillium expansum cultures via time-of-flight mass spectrometry
|
Liu, Shunbo
|
|
|
27 |
C |
p.
|
artikel
|
| 103 |
Metal ions binding and colloidal destabilization in the model systems: Implication on the magnesium chloride coagulation mechanism in tofu making
|
Li, Qianru
|
|
|
27 |
C |
p.
|
artikel
|
| 104 |
Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile
|
Wei, Haocheng
|
|
|
27 |
C |
p.
|
artikel
|
| 105 |
Multifaceted roles of foam-mat freeze-dried catechins nanoencapsulation to enhance catechins stability and bioaccessibility, and quality of green tea catechins-fortified milk
|
Ruengdech, Anchalee
|
|
|
27 |
C |
p.
|
artikel
|
| 106 |
Mycotoxins: A comprehensive review of its global trends in major cereals, advancements in chromatographic detections and future prospectives
|
Niaz, Waqas
|
|
|
27 |
C |
p.
|
artikel
|
| 107 |
Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream
|
Zhou, Xin
|
|
|
27 |
C |
p.
|
artikel
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| 108 |
Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages
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Prabsangob, Nopparat
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Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea
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Yu, Xuena
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Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough
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Jiang, Yuan
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pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness
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Physically modification treatments improved high internal phase emulsions stabilized by walnut protein
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Yang, Min
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Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba
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Jeong, Hyunjin
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Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin
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Yin, Qinghe
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Physiological characteristics and volatile organic compound dynamics in bruising sweetpotatoes during short-term storage: Insights from GC–MS and GC-IMS
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Zhang, Jingzhen
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Phytochemical profiling of Thai plant-based milk alternatives: Insights into bioactive compounds, antioxidant activities, prebiotics, and amino acid abundance
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Taesuk, Nonthiwat
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Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability
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Plant iridoids: Chemistry, dietary sources and potential health benefits
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Guo, Liangchuan
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Plasma modification in fruit juices: Changes in structure, colour, rheological parameters and sensory properties
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Potential of beef tallow/palm oil blend as Chongqing hotpot oil from a physicochemical and flavor perspective
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Zhang, Cen
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Preparation of high Fischer ratio peptides from seabuckthorn (Hippophae rhamnoides L.) seed meal, characterization and functional evaluation
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Zheng, Yuanju
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Preparation of polysaccharide-based films synergistically reinforced by tea polyphenols and graphene oxide
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Li, Zixuan
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Preparation of soybean oil-based emulsions stabilized by shiitake mushroom chitosan modified in both enzymatic and non-enzymatic systems and their application in β-carotene delivery
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Lin, Jiaofen
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Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS
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Nan, Fangru
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Promoting effects of NaCl and KCl stresses on astaxanthin yield in Microcystis flos-aquae
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Ma, Junjie
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Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances
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Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis
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Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review
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Purification of ultrasonic assisted extracted chlorogenic acid from Citrullus lanatus rind using macroporous adsorption resin (MPAR)
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Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics
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Rapid screening of fumonisins in maize using near-infrared spectroscopy (NIRS) and machine learning algorithms
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Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products
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Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing
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Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses
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Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives
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Seed multispectral imaging combined with machine learning algorithms for distinguishing different varieties of lettuce (Lactuca sativa L.)
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Sequential extraction of antioxidants from Citrus aurantium L. flower and kinetic evaluation of their effect on oil microparticle oxidative stability
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Soy protein isolate-chitosan complex condensate: Phase behavior, structure and functional properties
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Stoichiometric analysis of 20 amino acids, thermogravimetric parameters and trace elements in five types of tea from Guizhou, China, based on entropy analysis (EA) and factor cluster analysis (FCA)
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Zhou, Libing
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Strategy to improve the confidence level of qualitative screening by high resolution mass spectrometry: A case study of mycotoxins in maize
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Structural and functional analysis of soy protein-skipjack tuna protein gels prepared by two-screw extrusion and their effects on metabolites and gut microbiota in vitro
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Structures and functions of the chlorogenic acid-reinforced starch composite
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Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu
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Study on taste release and perception mechanism of japonica rice during oral processing
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Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor
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Hu, Antuo
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Tailored anthocyanin delivery through modulating -COOH groups in pH-responsive peptide gels
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Taste characteristics and symbolic metabolites of Rougui tea with different grades in China
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The changes in multi-scale structure and properties of wheat starch after interaction with oligosaccharides of different polymerization degrees under different freeze-thaw cycles
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The conversion of glucosamine to deoxyfructosazine and its impact on bread quality
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The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius
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The distribution of catechins and their derivatives among 114 Camellia plants and their correlation in different species and tea-processing suitability
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The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku
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The impact of supplementation with highland barley in different nutrients on weight loss: The nutrients and function relationship
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The role of respiration metabolism in dicyclohexylcarbodiimide and disodium succinate regulating the pulp breakdown occurrence of fresh longan (Dimocarpus longan Lour.) during storage
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Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu
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Traceability of Rizhao green tea origin based on multispectral data fusion strategy and chemometrics
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Trash to treasure: Potential antifreeze peptide from Litopenaeus vannamei head via ultrasound-assisted autolysis
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Ultrasound-assisted one-pot cloud point extraction for spectrophotometric nitrate and nitrite determination in sausage products using Careya arborea Roxb. leaf extracts
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Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC–MS, multiple spectroscopy, and molecular docking
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Unlocking the prebiotic carbohydrates: Insights into the types, preparation, health benefits and future utilizations of selected Indonesian exotic fruit seeds as a potential source of prebiotics
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Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics
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Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice
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Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu
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Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies
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Volatile profiling from thermal decomposition of Amadori compounds in the alanine-glucose Maillard reaction: An DFT insight of 3-ethyl-2,5-dimethylpyrazine forming mechanism
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