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Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides)
Published 2025-01-01“…Food Chemistry: X…”
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42
Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments
Published 2025-01-01“…Food Chemistry: X…”
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43
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
Published 2025-01-01“…Food Chemistry: X…”
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44
Effects of different white nanomaterials on pH response ability and physicochemical performance of anthocyanin-loaded carboxymethyl cellulose-polyvinyl alcohol films
Published 2025-01-01“…Food Chemistry: X…”
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45
Sensitive ratiometric detection of Fumonisin B1 using a reusable Ag-pSi SERS platform
Published 2025-01-01“…Food Chemistry: X…”
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46
Comparison of chemical constituents in Lysimachia species and their antimicrobial activity for extending the shelf life of foods
Published 2025-01-01“…Food Chemistry: X…”
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47
Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough
Published 2025-01-01“…Food Chemistry: X…”
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48
Formation of volatile compounds in salt-mediated naturally fermented cassava
Published 2025-01-01“…Food Chemistry: X…”
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49
Screening of soybean antifungal isoflavones based on targeted metabolomics analysis
Published 2025-01-01“…Food Chemistry: X…”
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50
Comparison of the content of taste and nutrition-related non-volatile compounds in cultivated and wild blueberry varieties in Northeast China
Published 2025-01-01“…Food Chemistry: X…”
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51
Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigilla...
Published 2025-01-01“…Food Chemistry: X…”
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52
Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics
Published 2025-02-01“…Food Chemistry: X…”
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53
Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes
Published 2025-01-01“…Food Chemistry: X…”
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54
Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube
Published 2025-01-01“…Food Chemistry: X…”
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55
Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines
Published 2025-01-01“…Food Chemistry: X…”
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56
Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies
Published 2025-01-01“…Food Chemistry: X…”
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57
Dynamics of linalool and its derivatives enantiomers in Camellia sinensis var. Assamica “Hainan dayezhong”
Published 2025-01-01“…Food Chemistry: X…”
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58
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
Published 2025-01-01“…Food Chemistry: X…”
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59
New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food
Published 2025-01-01“…Food Chemistry: X…”
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60
Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy
Published 2025-01-01“…Food Chemistry: X…”
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