| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility
|
Shen, Wangyang
|
|
|
28 |
C |
p.
|
artikel
|
| 2 |
Advancements and obstacles in acrylamide detection and mitigation in food products
|
Lupăescu, Ancuţa-Veronica
|
|
|
28 |
C |
p.
|
artikel
|
| 3 |
Airflow: A double-edged sword in shaping white tea quality
|
Wang, Jinyuan
|
|
|
28 |
C |
p.
|
artikel
|
| 4 |
A method for improving the quality of grass carp (Ctenopharyngodon idellus): A comprehensive evaluation of clear water depuration based on sensory and nutritional aspects
|
Li, Xinyang
|
|
|
28 |
C |
p.
|
artikel
|
| 5 |
Analysis of volatile organic compounds in ten types of tribute Rice based on headspace-gas chromatography-ion mobility spectrometry technology
|
Jia, Qian-qian
|
|
|
28 |
C |
p.
|
artikel
|
| 6 |
An insight into rheological and microstructural characteristics of noodle doughs fortified with ungerminated or germinated moringa seed flour and quality of formulated dry noodles
|
Liu, Yi
|
|
|
28 |
C |
p.
|
artikel
|
| 7 |
Application of widely targeted metabolomics strategy to reveal the evolution of phenolic color-contributing metabolites during the high pressure processing and thermal processing of blueberry juice
|
Xie, Xu
|
|
|
28 |
C |
p.
|
artikel
|
| 8 |
A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications
|
Wu, Xiuli
|
|
|
28 |
C |
p.
|
artikel
|
| 9 |
A systematic approach to analyzing catechins and catechin derivatives in Ceylon black tea using liquid chromatography coupled with triple quadrupole mass spectrometry
|
Zhang, Shanbo
|
|
|
28 |
C |
p.
|
artikel
|
| 10 |
Characteristic of essential oil in Zanthoxylum armatum DC. leaves and application in flavor oil
|
Wang, Yingjin
|
|
|
28 |
C |
p.
|
artikel
|
| 11 |
Characterization and comparison of flavor compounds in different specialty chicken meat after stewing
|
Lei, Wenqian
|
|
|
28 |
C |
p.
|
artikel
|
| 12 |
Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS
|
Kim, Kwan Joong
|
|
|
28 |
C |
p.
|
artikel
|
| 13 |
Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS
|
Zhou, Di
|
|
|
28 |
C |
p.
|
artikel
|
| 14 |
Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach
|
Kun, Jirui
|
|
|
28 |
C |
p.
|
artikel
|
| 15 |
Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS
|
Li, Xiaoying
|
|
|
28 |
C |
p.
|
artikel
|
| 16 |
Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics
|
Qi, Shasha
|
|
|
28 |
C |
p.
|
artikel
|
| 17 |
Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC–MS
|
Feng, Chen
|
|
|
28 |
C |
p.
|
artikel
|
| 18 |
Characterization of Xiaoqu Qingxiangxing Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments
|
Li, Cen
|
|
|
28 |
C |
p.
|
artikel
|
| 19 |
Combination of edible oil choice and baking time for oyster: Sensory, nutritional, and harmful thermal byproduct evaluation
|
Zhang, Yajie
|
|
|
28 |
C |
p.
|
artikel
|
| 20 |
Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage
|
Niaz, Nadia
|
|
|
28 |
C |
p.
|
artikel
|
| 21 |
Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles
|
Li, Heling
|
|
|
28 |
C |
p.
|
artikel
|
| 22 |
Comparative evaluation of pure non-Saccharomyces yeasts fermentation and Lactiplantibacillus plantarum co-fermentation in fig pulp: Achieving remarkable sugar reduction and flavor enhancement
|
Chen, Kangxue
|
|
|
28 |
C |
p.
|
artikel
|
| 23 |
Comparative metabolomics reveal the biochemical basis of mulberry fruit decay during low temperature storage
|
Zhang, Feng
|
|
|
28 |
C |
p.
|
artikel
|
| 24 |
Comparative nutritional analysis and sensory evaluation of three baby foods with low allergen ingredients for infants
|
Abd El-Aziz, Nourhan M.
|
|
|
28 |
C |
p.
|
artikel
|
| 25 |
Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea
|
Lin, Junhui
|
|
|
28 |
C |
p.
|
artikel
|
| 26 |
Comparative study on structural characterization, physicochemical properties, and in vitro probiotic activities of resistant starch from different varieties of Euryale ferox
|
Qu, Cheng
|
|
|
28 |
C |
p.
|
artikel
|
| 27 |
Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure
|
Li, Hang
|
|
|
28 |
C |
p.
|
artikel
|
| 28 |
Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats
|
Faridah, Mohd Razali
|
|
|
28 |
C |
p.
|
artikel
|
| 29 |
Compositional and functional characterization of cucumber and watermelon seed powders and their application in fortified dairy-based dessert
|
Bhtoya, Richa
|
|
|
28 |
C |
p.
|
artikel
|
| 30 |
Comprehensive analysis through multi-omics integration to compare and elucidate the specific substances in milk of donkey、horse、camel、human and pig
|
Zhang, Qiu
|
|
|
28 |
C |
p.
|
artikel
|
| 31 |
Comprehensive lipidomics analysis reveals the effects in goat milk from different ω-3 PUFA dietary supplementation by UPLC Q-TOF-MS/MS
|
Wang, Jie
|
|
|
28 |
C |
p.
|
artikel
|
| 32 |
Comprehensive metabolomics based exploration of in vitro digestive characteristics of Lacticaseibacillus rhamnosus biotransformed apple polyphenols
|
Ran, Junjian
|
|
|
28 |
C |
p.
|
artikel
|
| 33 |
Construction and optimization of quantitative analysis models for pigments in broccoli (Brassica oleracea L. var. italica) based on near-infrared spectroscopy technology
|
Zhang, Yijun
|
|
|
28 |
C |
p.
|
artikel
|
| 34 |
Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes
|
Afifah, Enik Nurlaili
|
|
|
28 |
C |
p.
|
artikel
|
| 35 |
Corrigendum to “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” [Food Chem. X 25 (2025) 102196]
|
Ye, Qin
|
|
|
28 |
C |
p.
|
artikel
|
| 36 |
Corrigendum to “Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis” [Food Chemistry: X 27 (2025) 102390]
|
Liu, Chenxing
|
|
|
28 |
C |
p.
|
artikel
|
| 37 |
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics?
|
De Angelis, Davide
|
|
|
28 |
C |
p.
|
artikel
|
| 38 |
Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea
|
Wang, Jing
|
|
|
28 |
C |
p.
|
artikel
|
| 39 |
Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility
|
Han, Cuiping
|
|
|
28 |
C |
p.
|
artikel
|
| 40 |
Effect of ionic type of celluloses attached to pea protein on high internal phase Pickering emulsions properties
|
Wang, Yang
|
|
|
28 |
C |
p.
|
artikel
|
| 41 |
Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties
|
Yan, Guosen
|
|
|
28 |
C |
p.
|
artikel
|
| 42 |
Effect of surface dielectric barrier discharge plasma on the physicochemical properties of soy protein isolate-chia seed gum complex
|
Ahmadian, Soheila
|
|
|
28 |
C |
p.
|
artikel
|
| 43 |
Effect of the removal of digestive enzymes and different COS-polyphenol conjugates on the quality of Harpiosquillid mantis shrimp stored in iced water
|
Chanchi Prashanthkumar, Mallikarjun
|
|
|
28 |
C |
p.
|
artikel
|
| 44 |
Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles
|
Bao, Yuexia
|
|
|
28 |
C |
p.
|
artikel
|
| 45 |
Effects of harvest season and altitude on the traceability of Fenghuang Dancong tea: Based on stable isotopes and machine learning
|
Liu, Wenwen
|
|
|
28 |
C |
p.
|
artikel
|
| 46 |
Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour
|
Feng, Qin
|
|
|
28 |
C |
p.
|
artikel
|
| 47 |
Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science
|
Deng, Sihan
|
|
|
28 |
C |
p.
|
artikel
|
| 48 |
Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties
|
Awlqadr, Farhang Hameed
|
|
|
28 |
C |
p.
|
artikel
|
| 49 |
Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation
|
Tang, Xiaohui
|
|
|
28 |
C |
p.
|
artikel
|
| 50 |
Enhancing margarine oxidative stability, antioxidant retention, and sensory quality via tragacanth-chitosan hydrogel microencapsulation of supercritical CO₂-extracted green coffee
|
Javadpour, Masoumeh
|
|
|
28 |
C |
p.
|
artikel
|
| 51 |
Equivalent dose methodology for activity-based comparisons of protease performance during byproduct protein hydrolysis
|
Valdivia, Silvana
|
|
|
28 |
C |
p.
|
artikel
|
| 52 |
Evaluation of flavor properties in rice bran by solid-state fermentation with yeast
|
Wang, Yuehui
|
|
|
28 |
C |
p.
|
artikel
|
| 53 |
Evaluation of pulsed light (PL) on degradation kinetics of aflatoxins and retention of nutrients in groundnut oilcake
|
Ji, Junmin
|
|
|
28 |
C |
p.
|
artikel
|
| 54 |
Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage
|
Li, Mengzhuo
|
|
|
28 |
C |
p.
|
artikel
|
| 55 |
Exploration of the effect of ultrasound treatment on starch-theanine-EGCG complexes based on multi-scale structure and prediction of the interaction by density functional theory calculations
|
Hao, Zongwei
|
|
|
28 |
C |
p.
|
artikel
|
| 56 |
Exploration of the substances and key processing steps related to the sweetness of Niangniang tea
|
Wei, Qi
|
|
|
28 |
C |
p.
|
artikel
|
| 57 |
Exploration of the varieties differences on the volatile and non-volatile metabolites of Alpinia galanga and Myristica fragrans utilizing electronic sensing evaluation and untargeted metabolomics analysis
|
Lin, Haijiao
|
|
|
28 |
C |
p.
|
artikel
|
| 58 |
Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods
|
Ping, Chunyuan
|
|
|
28 |
C |
p.
|
artikel
|
| 59 |
Exploring the nutritional composition, physicochemical properties, and biological characteristics of mature banana varieties (Musaceae)
|
Vu, Ngoc Duc
|
|
|
28 |
C |
p.
|
artikel
|
| 60 |
Extraction of walnut protein using deep eutectic solvent aqueous two-phase system: Investigation of structural and functional properties
|
Zhu, Yun-Kun
|
|
|
28 |
C |
p.
|
artikel
|
| 61 |
Formulation of Gracilaria lemaneiformis jelly using fuzzy mathematics evaluation
|
Hu, Aoxue
|
|
|
28 |
C |
p.
|
artikel
|
| 62 |
Green development of whey protein-based complex system for the intestinal delivery of curcumin: Focus on formation mechanism, stability, and in vitro digestive characteristics
|
Liu, Qingguan
|
|
|
28 |
C |
p.
|
artikel
|
| 63 |
Hybrid material of sustainable newspaper waste-derived cellulose for histamine sensing in kombucha tea
|
Sukhavattanakul, Pongpat
|
|
|
28 |
C |
p.
|
artikel
|
| 64 |
Hygroscopic stability of xylooligosaccharides and application on the corn flakes
|
Huang, Ping-Hsiu
|
|
|
28 |
C |
p.
|
artikel
|
| 65 |
Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality
|
Yuan, Yinghao
|
|
|
28 |
C |
p.
|
artikel
|
| 66 |
Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste
|
Lin, Hongzheng
|
|
|
28 |
C |
p.
|
artikel
|
| 67 |
Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines
|
Lei, Xingmeng
|
|
|
28 |
C |
p.
|
artikel
|
| 68 |
Impact of organic acid cross-linking on the structure and functional properties of gum arabic and guar gum: Formulation of an edible coating for enhancing strawberry shelf life
|
Choudhary, Anchal
|
|
|
28 |
C |
p.
|
artikel
|
| 69 |
Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation
|
Huang, Qi
|
|
|
28 |
C |
p.
|
artikel
|
| 70 |
Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread
|
Olcay, Hatice Sena
|
|
|
28 |
C |
p.
|
artikel
|
| 71 |
Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis
|
Dong, Qishan
|
|
|
28 |
C |
p.
|
artikel
|
| 72 |
Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey
|
Ozmen, Duygu
|
|
|
28 |
C |
p.
|
artikel
|
| 73 |
In silico analysis of soybean-derived umami peptides: Discovery and interaction mechanisms with T1R1/T1R3 receptor
|
Shen, Xiaoli
|
|
|
28 |
C |
p.
|
artikel
|
| 74 |
Integrative flavoromics-GC-MS/IMS approach to study the formation mechanism of fishy flavor in skipjack tuna oil induced by oxidation and heat
|
Lan, Xianling
|
|
|
28 |
C |
p.
|
artikel
|
| 75 |
Intelligent pH-responsive films based on natural blueberry anthocyanins: A non-destructive monitoring system for the freshness of aquatic products with prospective smartphone compatibility
|
Mu, Lu
|
|
|
28 |
C |
p.
|
artikel
|
| 76 |
Investigation of the astringency-masking effect of ι-carrageenan on natural polyphenols and its differential mechanism at various concentrations
|
Yu, Qiang
|
|
|
28 |
C |
p.
|
artikel
|
| 77 |
Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress
|
Wang, Xinying
|
|
|
28 |
C |
p.
|
artikel
|
| 78 |
Investigation of the structural, functional, and digestive properties of beta-casein from cow, goat, and donkey milk
|
Liu, Guiqin
|
|
|
28 |
C |
p.
|
artikel
|
| 79 |
Investigation on the multi-scale structure and digestibility of starch in sweet rice wine and its vinasse: Insights from indica and glutinous rice varieties
|
Gong, Yongqiang
|
|
|
28 |
C |
p.
|
artikel
|
| 80 |
Investigation on the printability of Torreya grandis integrated with hydrocolloids as edible inks for extrusion-based 3D printing
|
Li, Jie
|
|
|
28 |
C |
p.
|
artikel
|
| 81 |
Lateral flow immunochromatographic assay for rapid detection of dichlorvos residue in fruits and vegetables
|
Jia, Bao-Zhu
|
|
|
28 |
C |
p.
|
artikel
|
| 82 |
Machine learning combined with GC-FID for discrimination of different categories of maotai-flavor baijiu
|
Yang, Liang
|
|
|
28 |
C |
p.
|
artikel
|
| 83 |
Metabolomic profiling of Akebia species: Comparative analysis of bioactive compounds in the pulp of A. trifoliata, A. trifoliata ssp. australis, and A. quinata
|
Nazir, Mian Faisal
|
|
|
28 |
C |
p.
|
artikel
|
| 84 |
Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea
|
Gu, Mengya
|
|
|
28 |
C |
p.
|
artikel
|
| 85 |
Metabolomics reveals the differential regulatory mechanisms of quality and flavonoid biosynthetic pathways during the drying process of varieties licorice
|
Zhu, Lichun
|
|
|
28 |
C |
p.
|
artikel
|
| 86 |
Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao
|
Miao, Ying
|
|
|
28 |
C |
p.
|
artikel
|
| 87 |
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract
|
Musa, Shpresa
|
|
|
28 |
C |
p.
|
artikel
|
| 88 |
Multi-model risk assessment of pesticide residues in seasonal fruits based on integrated targeted/non-targeted screening: Implications for vulnerable populations
|
Si, Wenshuai
|
|
|
28 |
C |
p.
|
artikel
|
| 89 |
Multivariate analysis of chemical markers to distinguish “Ceylon” and "Cassia” cinnamon in the Spanish market
|
Lipan, Leontina
|
|
|
28 |
C |
p.
|
artikel
|
| 90 |
Nerolidol/hydroxypropyl-beta-cyclodextrin inclusion complex nanofibers: Active food packaging for effective strawberry preservation
|
Zhang, Yu
|
|
|
28 |
C |
p.
|
artikel
|
| 91 |
Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities
|
Sahal, Anjali
|
|
|
28 |
C |
p.
|
artikel
|
| 92 |
Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling
|
Gunjal, Mahendra
|
|
|
28 |
C |
p.
|
artikel
|
| 93 |
Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea
|
Wu, Shanshan
|
|
|
28 |
C |
p.
|
artikel
|
| 94 |
Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Monopterus albus) hydrolysate
|
Wang, Xiao
|
|
|
28 |
C |
p.
|
artikel
|
| 95 |
Optimizing the treatment and valorization of spent coffee grounds (SCGs) through the integration of sequential pretreatment steps, enzymatic hydrolysis, and selective fermentation
|
Cho, Eun Jin
|
|
|
28 |
C |
p.
|
artikel
|
| 96 |
Physicochemical and in vitro digestive characteristics of water-soluble chickpea polysaccharides extracted using ultrasound and freeze-thaw methods
|
Li, Hanluo
|
|
|
28 |
C |
p.
|
artikel
|
| 97 |
Pineapple by-products: A critical review of their bioactive compounds as eco-friendly pesticides in pest management
|
Bruce, Benjamin Bonsu
|
|
|
28 |
C |
p.
|
artikel
|
| 98 |
Purine content of different soybean products and dynamic transfer in food processing techniques
|
Zheng, Yuting
|
|
|
28 |
C |
p.
|
artikel
|
| 99 |
Rapid screening and taste mechanism of novel umami peptides from natural tripeptide database
|
Lan, Jing
|
|
|
28 |
C |
p.
|
artikel
|
| 100 |
Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation study
|
Zhu, Yu
|
|
|
28 |
C |
p.
|
artikel
|
| 101 |
Structural analysis and prebiotic properties of the polysaccharides produced by Lactiplantibacillus plantarum YT013
|
Chen, Min
|
|
|
28 |
C |
p.
|
artikel
|
| 102 |
Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk
|
Liu, Xiao-Yan
|
|
|
28 |
C |
p.
|
artikel
|
| 103 |
Study of physicochemical, pasting, and emulsifying properties of single and dual-modified arrowroot (Maranta arundinacea) starches using autoclave-heating treatment and Octenylsuccinylation
|
Marta, Herlina
|
|
|
28 |
C |
p.
|
artikel
|
| 104 |
Sulfur-containing amino acids enhanced antioxidant of yellow mealworm proteins: GPx4 activation through structural modulation evidenced by spectroscopy method
|
Cui, Xin
|
|
|
28 |
C |
p.
|
artikel
|
| 105 |
Surveying the utilization of cold plasma and plasma-activated water on food pigments, bioactive compounds, enzymes, vitamins, fatty acid, and essential oils: Considerations, mechanisms, and future trends
|
Vedaei, Shiva
|
|
|
28 |
C |
p.
|
artikel
|
| 106 |
The addition of phenolic acids contributes to the regulation of protein phase aggregation behavior: The enhancement of polysaccharide complexation and the improvement of environmental conditions of bilayer emulsions
|
Jin, Hua
|
|
|
28 |
C |
p.
|
artikel
|
| 107 |
The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing
|
Fu, Huihui
|
|
|
28 |
C |
p.
|
artikel
|
| 108 |
The effect of nano‑selenium application on the quality and flavor of kiwifruit
|
Liu, Yanan
|
|
|
28 |
C |
p.
|
artikel
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