Human milk whey proteins: Constituents, influencing factors, detection methods, and comparative analysis with other sources by Xing Li, Xiaomei Zhang, Minghui Zhang, Xiaojia Liu, Ziyue Gao, Junying Zhao, Weicang Qiao, Lijun Chen

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Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors by Tianyu Su, Yu Fu, Jingjie Tan, Mohammed Gagaoua, Kathrine H. Bak, Olugbenga P. Soladoye, Zhongquan Zhao, Yongju Zhao, Wei Wu

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Characterizing microbial diversity and metabolic pathways in yak milk and fermented yak milk based on metagenomics: A study from Ganzi Tibetan autonomous prefecture by Jie Zhang, Yangbo Jiao, Kaiyang Liu, Wenyou Situ, Bilige Menghe, Yongfu Chen, Musu Zha

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Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions by Xiang Zhu, Di Wu, Lin Zhao, Chenggang Wen, Cao Yong, Qixin Kan

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Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films by Yuxin Zhao, Guanglong Yao, Kaimian Li, Jianqiu Ye, Jian Chen, Jie Zhang

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The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils by Xue Li, Wenwen Liu, Lu Xiao, Jie Zhao, Yan Chen, Liangxiao Zhang, Peiwu Li, Dolores Pérez-Marín, Xu Wang

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Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis by Jing Wen, Ruijie Huang, Shi Li, Lin Jiang, Liheng Shao, Qin Zhang, Chunhui Shan

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In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis) by Yutong Qu, Shuyi Zhao, Jilong Ni, Long Jiao, Xiaoye Zhang, Soottawat Benjakul, Zhiyu Liu, Xiang Chen, Bin Zhang

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Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties by Dawei Zhu, Xin Zheng, Huiyin Dong, Xingquan Liu, Xianqiao Hu, Mingxue Chen, Xin Liu, Yafang Shao

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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.) by Shouying Wang, Yiqing Song, Miaomiao Chen, Bing Bai, Lin Zhou, Changyan Zhou, Yongchun Zhang, Zhiying Huang, Wenshuai Si

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Specific surface area changes and functional potential exploration of Pleurotus pulmonarius under ultrasonic frequency control by Hangyu Fan, Jinlin Jiang, Huaihai Dong, Jinqing Hu, Wenjun Chen, Yingjie Pan, Yong Zhao, Haiquan Liu

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Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities by Zelin Huang, Yan Zhao, Weixing Yang, Lu Lang, Jun Sheng, Yang Tian, Xiaoyu Gao

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Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch by Wei Zhang, Danxia Shi, Wenming Dong, Hong Li, Xiaohui Liu

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Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines by Yu Chen, Xingmeng Lei, Luxing Sun, Binghong Gao, Peng An, Dongqing Ye, Haibin Mu, Yi Qin, Yuyang Song, Yanlin Liu

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Exploring the noncovalent interaction between β-lactoglobulin and flavonoids under nonthermal process: Characterization, physicochemical properties, and potential for lycopene deli... by Gongshuai Song, Fang Li, Ziming Xu, Nengliang Jiang, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong

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Vertical flow immunoassay for multiplex mycotoxins based on photonic nitrocellulose and SERS nanotags by Ruipeng Chen, Jingfang Hu, Hui Wang, Cheng Li, Haiqi Kang, Yuxuan Chen, Liang Yang, Xiangfang Tang, Benhai Xiong, Xiangwei Zhao

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Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties by Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang

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