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Food Chemistry : X
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This is an Open Access Journal

Open Access journal
ISSN (Online) 2590-1575
Published by Elsevier

[2974 journals]

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum
strain 84-3 contribute to flavor formation in fermented dairy and
vegetable products
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Tingting Liang, Tong Jiang, Zhuang Liang, Ni Zhang, Bo Dong, Qingping Wu, Bing Gu
Anti-inflammatory effects of a naturally lacto-fermented cucumber product
on RAW 264.7 macrophages in association with increased functional
ingredients
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Chien-Chia Kao, Jin-Yuarn Lin
Changes provoked by altitudes and cooking methods in physicochemical
properties, volatile profile, and sensory characteristics of yak meat
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Xijin Zhu, Chao Yang, Yu Song, Yu Qiang, Dong Han, Chunhui Zhang
Effects of adding milk to fermented black mulberry (Morus nigra L.) juice
on its antioxidant activity in C2C12 cells and changes in volatile flavor
compounds during storage
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Mingshan Lv, Xiaolu Liu, Keping Chen, Aihemaitijiang Aihaiti, Ruxianguli maimaitiyiming, Jun Xing, Xuefeng Yin, Li Zheng, Fangfang Jiao, Liang Wang
Effects of different roasting temperatures on rabbit meat protein
oxidation and fluorescent carbon nanoparticle formation
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Xue Li, Yunlong Song, Lisa Huangfu, Sheng Li, Qingyang Meng, Zhicheng Wu, Jinggang Ruan, Jie Tang, Dong Zhang, Hongjun Li
Chemical profile and quantitative comparison of constituents in different
medicinal parts of Lactuca indica during varied harvest periods using
UPLC-MS/MS method
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Junfeng Hao, Risu Na, Lin Sun, Yushan Jia, Feng Han, Zhihui Fu, Zhijun Wang, Muqier Zhao, Cuiping Gao, Gentu Ge
Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure,
chemical, physical and mechanical properties perspectives
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yu-Hao Zhou, Sriram K. Vidyarthi, Parag Prakash Sutar, Buer Ha, Qing-Hui Wang, Fa-Tao He, Ming-Qiang Xu, Wen-Qiang Zhang, Hong-Wei Xiao
Comparison of different drying technologies for walnut (Juglans regia L.)
pellicles: Changes from phenolic composition, antioxidant activity to
potential application
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Li Qingyang, Wang Ruohui, Sun Shiman, Shen Danyu, Mo Runhong, Liu Yihua
Organophosphorus pesticide contaminants in fruits and vegetables: A
meta-analysis
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Wenjun Li, Junlong Chen, Fangzhou Linli, Xianggui Chen, Yukun Huang, Xiao Yang
Laccase and dye-decolorizing peroxidase-modified lignin incorporated with
keratin-based biodegradable film: An elucidation of structural
characterization, antibacterial and antioxidant properties
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Syed Waqas Ali Shah, Keyu Ma, Riaz Ullah, Essam A. Ali, Abdul Qayum, Zahoor, Nisar Uddin, Daochen Zhu
Inter- and intra-varietal genetic variations co-shape the polyphenol
profiles of Vitis vinifera L. grapes and wines
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Ruihua Ren, Jingjing Shi, Maoyu Zeng, Zizhu Tang, Sha Xie, Zhenwen Zhang
Effects of electron beam irradiation on protein oxidation and textural
properties of shrimp (Litopenaeus vannamei) during refrigerated storage
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Haoran Wang, Ran Suo, Yangyang Wang, Jianfeng Sun, Yaqiong Liu, Wenxiu Wang, Jie Wang
Interaction mechanism of okra (Abelmoschus esculentus L.) seed protein and
flavonoids: Fluorescent and 3D-QSAR studies
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Chengyun He, Lu Bai, Daqun Liu, Benguo Liu
Effect of roasting and high-pressure homogenization on texture, rheology,
and microstructure of walnut yogurt
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Bo Jiao, Bicong Wu, Weiming Fu, Xin Guo, Yu Zhang, Jie Yang, Xiaohong Luo, Lei Dai, Qiang Wang
Analysis for lipid nutrient differences in the milk of 13 species from a
quantitative non-targeted lipidomics perspective
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yanzhi Wu, Yinggang Sun, Rui Chen, Yanjun Qiao, Qiu Zhang, Qian Li, Xiaowei Wang, Yuan Pan, Siyi Li, Zeying Wang
Effect of raw material frozen storage on physicochemical properties and
flavor compounds of fermented mandarin fish (Siniperca chuatsi)
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yuelei Lei, Mingyan Ai, Sufang Lu, Hongliang Xu, Lan Wang, Jin Zhang, Shanbai Xiong, Yang Hu
Changes in sensory characteristics, chemical composition and microbial
succession during fermentation of ancient plants Pu-erh tea
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Teng Wang, Ruo-yu Li, Kun-yi Liu, Qiu-yue Chen, Nian-guo Bo, Qi Wang, Yan-qin Xiao, Gen Sha, Si-qin Chen, Xin Lei, Yi Lu, Yan Ma, Ming Zhao
Influence of electrohydrodynamics on the drying characteristics and
volatile components of iron stick yam
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jie Zhang, Changjiang Ding, Jingli Lu, Huixin Wang, Yuting Bao, Bingyang Han, Shanshan Duan, Zhiqing Song, Hao Chen
Mechanistic insights into nitrogen-induced changes in pasting
characteristics of rice during storage based on proteomics analysis
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Hanling Liang, Baiyu Gu, Wentao Sun, Bo Li, Hang Qu, Dongbing Tao, Qi Zhang, Tianyu Wang, Yichao Ma, Yajie Wang, Zhaoxia Wu, Qinghai Zhang
The effect of common duckweed (Lemna minor L.) extract on the shelf-life
of beef burgers stored in modified atmosphere packs: A metabolomics
approach
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Gabriele Rocchetti, Annalisa Rebecchi, Leilei Zhang, Michele Dallolio, Daniele Del Buono, Giorgio Freschi, Lugi Lucini
Metabolic profiling provides insights into the accumulation patterns of
flavonoids and phenolic acids in different parts of Lactuca indica L.
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Junfeng Hao, Gentu Ge, Yushan Jia, Feng Han, Muqier Zhao, Zhijun Wang
The effect of essential oil of Zataria multiflora incorporated chitosan
(free form and Pickering emulsion) on microbial, chemical and sensory
characteristics in salmon (Salmo trutta)
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Nooshin Zomorodian, Shahrzad Javanshir, Nabi Shariatifar, Sadegh Rostamnia
Study on the relationship between flavor components and quality of ice
wine during freezing and brewing of 'beibinghong' grapes
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Penghui Li, Yuanlong Jia, Donglin Cai, Xinyuan Wang, Jiahua Liu, Rongchen Zhu, Zhitong Wang, Yang He, Liankui Wen
Rapid evaluation of Ziziphi Spinosae Semen and its adulterants based on
the combination of FT-NIR and multivariate algorithms
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Ming-xuan Li, Ya-bo Shi, Jiu-ba Zhang, Xin Wan, Jun Fang, Yi Wu, Rao Fu, Yu Li, Lin Li, Lian-lin Su, De Ji, Tu-lin Lu, Zhen-hua Bian
The influence of different gums compared with surfactants as encapsulating
stabilizers on the thermal, storage, and low-pH stability of chlorophyllin
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Hamed Hosseini, Vahid Pasban Noghabi, Hamed Saberian, Seid Mahdi Jafari
Differential analysis of phytochemistry and antioxidant activity in five
citrus by-products based on chromatography, mass spectrometry, and
spectrum-effect relationships
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jiangyi Luo, Ling Liang, Qinling Xie, Yixing Qiu, Sai Jiang, Yupei Yang, Lijuan Zhu, Yangfen Fu, Shenghuang Chen, Wei Wang, Hanwen Yuan
Analysis of aroma quality changes of large-leaf black tea in different
storage years based on HS-SPME and GC–MS
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Suwan Zhang, Lingli Sun, Shuai Wen, Ruohong Chen, Shili Sun, Xingfei Lai, Qiuhua Li, Zhenbiao Zhang, Zhaoxiang Lai, Zhigang Li, Qian Li, Zhongzheng Chen, Junxi Cao
Improvement in the gelling properties of myofibrillar protein from the
razor clam (Sinonovacula constricta) through phosphorylation and
structural characterization of the modified protein
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Qing Zhang, Yakun Hou, Xiaohan Liu, Jilu Sun, Xianghong Wang, Yaxin Sang
Volatile metabolomics reveals the characteristics of the unique flavor
substances in oats
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Ting Wang, Jinghong An, Mingna Chai, Zhiqiang zhu, Yulian Jiang, Xuejie Huang, Bing Han
Identification of the chemical composition of distiller's grain
polyphenols and their effects on the fecal microbial community structure
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jiang Zhong, Die Zhou, Penggang Hu, Yuxin Cheng, Yongguang Huang
Structural characterization of chia seed polysaccharides and evaluation of
its immunomodulatory and antioxidant activities
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Zhijun Xiao, Changyang Yan, Chunxue Jia, Ying Li, Yuanlin Li, Jie Li, Xinxin Yang, Xueyan Zhan, Changhua Ma
Pomelo peel dietary fiber ameliorates alterations in obesity-related
features and gut microbiota dysbiosis in mice fed on a high-fat diet
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jing Ni, Yuchen Shangguan, Lili Jiang, Chuanbo He, Ying Ma, Hejian Xiong
Characterization of key aroma compounds in Chinese smoked duck by
SAFE-GC-O-MS and aroma-recombination experiments
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong
Exploring separation patterns and mechanisms of proanthocyanidins in grape
seeds and pomace with diverse molecular weights, compositions, and
structures
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Xiaoyi Chen, Hong Song, Shubo Zhou, Chunlong Yuan, Junjun Li
Optimum drying conditions for ginger (Zingiber officinale Roscoe) based on
time, energy consumption and physicochemical quality
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Kaikang Chen, Yanwei Yuan, Bo Zhao, Mohammad Kaveh, Mohsen Beigi, Yongjun Zheng, Mehdi Torki
The influence of rolling pressure on the changes in non-volatile compounds
and sensory quality of congou black tea: The combination of metabolomics,
E-tongue, and chromatic differences analyses
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Shan Zhang, Shimin Wu, Qinyan Yu, Xujiang Shan, Le Chen, Yuliang Deng, Jinjie Hua, Jiayi Zhu, Qinghua Zhou, Yongwen Jiang, Haibo Yuan, Jia Li
Characterization of the physicochemical Properties, bacterial community
and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria
and Lactobacillus plantarum
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Lu Liu, Jintao Yang, Hongyan Chen, Lu Jiang, Zhongyue Tang, Xuefeng Zeng
Transmembrane behaviors and quantitative structure–activity relationship
of dietary flavonoids in the presence of intestinal digestive products
from different carbohydrate sources based on in vitro and in silico
analysis
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Xiaojing Liu, Shuang Ma, Yuanyue Zhang, Yishan Fu, Shengbao Cai
Effect of shaking on the improvement of aroma quality and transformation
of volatile metabolites in black tea
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jinjin Wang, Wen Ouyang, Xizhe Zhu, Yongwen Jiang, Yaya Yu, Ming Chen, Haibo Yuan, Jinjie Hua
Effects of antimicrobial nanocomposite films packaging on the postharvest
quality and spoilage bacterial communities of mushrooms (Chanterelles)
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Kai Jiang, Bifen Zhu, Yudi Liu, Haiyan Chen, Mingwei Yuan, Yuyue Qin, Margaret Brennan, Charles Brennan
Differences in the quality of black tea (Camellia sinensis var. Yinghong
No. 9) in different seasons and the underlying factors
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Chengshun Liu, Jianlong Li, Hanxiang Li, Jinghua Xue, Miao Wang, Guotai Jian, Chen Zhu, Lanting Zeng
Development of composite electrospun films utilizing soy protein amyloid
fibrils and pullulan for food packaging applications
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yabo Dong, Tian Lan, Luying Wang, Xing Wang, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
A novel photothermal sensing probe based on violet phosphorus for
sensitive immunochromatographic sensing detection
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Zhen Zhang, Zhenkai Hao, Ruiping Shan, Muhammad Wasim Tasleem, Jianbin Wang, Jianhua Zhou, Hongyan Zhang
High-throughput detection and dietary exposure risk assessment of 44
mycotoxins in Mango, Litchi, Longan, and their products in South China
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Hao Deng, Zhenlin Xu, Lin Luo, Yunkai Gao, Lingyu Zhou, Xiaomei Chen, Chunquan Chen, Bei Li, Qingchun Yin
Exploring the impact of initial moisture content on microbial community
and flavor generation in Xiaoqu baijiu fermentation
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Huan Wang, Chunhong Sun, Shengzhi Yang, Yulei Ruan, Linjie Lyu, Xuewu Guo, Xiaole Wu, Yefu Chen
Shelf-life extension of soy sauce by using chitosan oligosaccharides
combined with tea polyphenols
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Ying Zhu, Chao Gong, Saikun Pan, Shengjun Wu
Tea quality estimation based on multi-source information from leaf and
soil using machine learning algorithm
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Bin Yang, Jie Jiang, Huan Zhang, Zhaolan Han, Xiaogang Lei, Xuejin Chen, Yao Xiao, Salome Njeri Ndombi, Xujun Zhu, Wanping Fang
Molecular characterization and allergenicity assessment of different
samples of Mung Bean
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Luisa Calcinai, Barbara Prandi, Andrea Faccini, Ilaria Puxeddu, Tullia Tedeschi
Preparation, stability, and in vitro transport of soybean protein-based
diosgenin nanoemulsions
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Li Guanghui, Liu Qi, Gao Anning, Ren Luting, Zhang Yinghan, Guo Weiyun, He Shenghua, Gao Fengyi, Peng Xiaoli
Analysis and comparison of the quality and flavour of traditional and
conventional dry sausages collected from northeast China
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Huiping Wang, Yumeng Sui, Jiaqi Liu, Baohua Kong, Huiyao Li, Ligang Qin, Qian Chen
Improving the aging aroma profiles of Italian Riesling and Petit Verdot
Wines: Impact of spontaneous and inoculated fermentation processes
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Lin Wang, Haining Yin, Xuedong Shao, Zhengwen Zhang, Xiaomin Zhong, Ruteng Wei, Yinting Ding, Hua Wang, Hua Li
Identification of ethyl vanillin in strawberry (Fragaria × ananassa)
using a targeted metabolomics strategy: From artificial to natural
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Xuebo Song, Mark E. Porter, Vance M. Whitaker, Seonghee Lee, Yu Wang
Exploring the formation of a transparent fat portion in bacon after
heating based on physicochemical characteristics and microstructure
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Han Wu, Zhifei He, Li Yang, Hongjun Li
Impact of moisture content on microstructural, thermal, and
techno-functional characteristics of extruded whole-grain-based breakfast
cereal enriched with Indian horse chestnut flour
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Farhana Mehraj Allai, Pir Mohammad Junaid, Z.R.A.A. Azad, Khalid Gul, B.N. Dar, Shahida Anusha Siddiqui, Jose Manuel Loenzo
Allergenicity evaluation of fermented milk prepared by co-fermentation of
Lactobacillus plantarum 7-2 and commercial starters after in vitro
digestive
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yunpeng Xu, Hongxin Wang, Guangqing Mu, Xuemei Zhu
The roles of novel chitooligosaccharide-peanut oligopeptide carbon dots in
improving the flavor quality of Chinese cabbage
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Bosi Lu, Xiaojuan Chen, Xin Ouyang, Zhiming Li, Xujian Yang, Zaid Khan, Songpo Duan, Hong Shen
Comprehensive investigation on non-volatile and volatile flavor compounds
in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and
GC × GC-TOF-MS
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yanmei Zhang, Xiaobei Li, Zhiyong Zhao, Hengchao E, Tingting Fan, Hui Dong, Xiangwei He, Xiaoyan Zhao, Lihua Tang, Changyan Zhou
Unravelling the interaction between α-SOH and myofibrillar protein based
on spectroscopy and molecular dynamics simulation
- Abstract: Publication date: Available online 8 November 2023Source: Food Chemistry: XAuthor(s): Jie Zhao, Shuaiqian Wang, Diandian Jiang, Yan Lu, Yu Chen, Yong Tang, Jie Tang, Zhenju Jiang, Hongbin Lin, Wei Dong
Effects of protein concentration, ionic strength, and heat treatment on
the interfacial and emulsifying properties of coconut (Cocos nucifera L.)
globulins
- Abstract: Publication date: Available online 8 November 2023Source: Food Chemistry: XAuthor(s): Jingrong Ma, Chuang Pan, Haiming Chen, Weijun Chen, Jianfei Pei, Ming Zhang, Qiuping Zhong, Wenxue Chen, Guangjin Zeng
Comparative effects of W/O and O/W emulsions on the physicochemical
properties of silver carp surimi gels
- Abstract: Publication date: Available online 8 November 2023Source: Food Chemistry: XAuthor(s): Enhan Zhang, Yuan Zhao, Zhongyang Ren, Linfan Shi, Wuyin Weng
Mechanisms of the response of apple fruit to postharvest compression
damage analyzed by integrated transcriptome and metabolome
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Zhichao Yang, Menghua Lin, Xiangzheng Yang, Changqing Zhu, Di Wu, Kunsong Chen
Effects of eugenol on the structure and gelling properties of myofibrillar
proteins under hydroxyl radical-induced oxidative stress
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Deyin Pan, Jinming Ma, Jingjing Diao, Jiaqi Li, Hongsheng Chen
The effects of Trametes versicolor fermented Rosa roxburghii tratt and
coix seed quild on the nutrition, sensory characteristics and physical and
chemical parameters of yogurt
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yue Tian, Shasha Zheng, Laping He, Cuiqin Li, Shunbin Qiao, Han Tao, Xiao Wang, Xuefeng Zeng
Exploring the effects of lipid oxidation and free fatty acids on the
development of volatile compounds in grouper during cold storage based on
multivariate analysis
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yuanming Chu, Jun Mei, Jing Xie
Effects of maltodextrin and protein hydrolysate extracted from lotus seed
peel powder on the fat substitution and lipid oxidation of lotus seed
paste
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Na Deng, Zhao Li, Hui Li, Yongjian Cai, Changzhu Li, Zhihong Xiao, Bo Zhang, Miao Liu, Fang Fang, Jianhui Wang
Exploration of unique starch physicochemical properties of novel buckwheat
lines created by crossing Golden buckwheat and Tatary buckwheat
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Dongao Huo, Xue Xiao, Xiao Zhang, Xuefeng Hao, Zhanyang Hao, Enpeng Li
Succinylation proteomic analysis identified differentially expressed
succinylation sites affecting porcine muscle fiber type function
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Xiaofan Tan, Kaiqing Liu, Yu He, Zhiwei Yan, Jing Chen, Ruixue Zhao, Xin Sui, Junpeng Zhang, David M. Irwin, Shuyi Zhang, Bojiang Li
Long-term straw return improves cooked indica rice texture by altering
starch structural, physicochemical properties in South China
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Shiqi Yang, Liming Chen, Ruoyu Xiong, Jiliang Jiang, Youqing Liu, Xueming Tan, Taoju Liu, Yongjun Zeng, Xiaohua Pan, Yanhua Zeng
Flavor and sensory profile of Chinese traditional fish noodles produced by
different silver carp (hypophthalmichthys molitrix) mince ingredients
- Abstract: Publication date: Available online 1 November 2023Source: Food Chemistry: XAuthor(s): Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong
Using abandoned unripe grape resources to solve the low-acid problem in
the northwest wine region of China
- Abstract: Publication date: Available online 31 October 2023Source: Food Chemistry: XAuthor(s): Mengyuan Wei, Yue Tian, Kekun Zhang, Lei Wang, Qian Ge, Tingting Ma, Yulin Fang, Xiangyu Sun
Arabic gum grafted with phenolic acid as a novel functional stabilizer for
improving the oxidation stability of oil-in-water emulsion
- Abstract: Publication date: Available online 31 October 2023Source: Food Chemistry: XAuthor(s): Yi Luan, Qingling Wang, Songnan Li, Chen Gu, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu
Inhibitory effects of longan seed extract on polycyclic aromatic
hydrocarbon formation and muscle oxidation in baked mutton kebabs
- Abstract: Publication date: Available online 31 October 2023Source: Food Chemistry: XAuthor(s): Ruina Zhao, Yongsheng Zhang, Jingjing Chen, Li Zhang, Cheng Chen, Guoyuan Ma, Xixiong Shi
An integrated metabolomic and transcriptomic analysis reveals the dynamic
changes of key metabolites and flavor formation over Tieguanyin oolong tea
production
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Chenxue Li, Jiaqi Lin, Qingcai Hu, Yun Sun, Liangyu Wu
Identification of metabolite biomarkers in Salmonella
enteritidis-contaminated chickens using UHPLC-QTRAP-MS-based targeted
metabolomics
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Lan Chen, Tao Zhang, Hao Ding, Xing Xie, Yali Zhu, Guojun Dai, Yushi Gao, Genxi Zhang, Kaizhou Xie
Measurement of polychlorinated biphenyls in different high consumption
canned foods, using the QuEChERS/GC-MS method
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Faezeh Vali Mohammadi, Peyman Qajarbeygi, Nabi Shariatifar, Razzagh Mahmoudi, Majid Arabameri
A novel exopolysaccharide from Weissella cibaria FAFU821: Structural
characterization and cryoprotective activity
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Fan Zhang, Lin Wang, Zihao Zhang, Baodong Zheng, Yi Zhang, Lei Pan
Improvement of emulsifying stability of coconut globulin by noncovalent
interactions with coffee polyphenols
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yile Chen, Yang Chen, Lianzhou Jiang, Zhaoxian Huang, Weimin Zhang, Yonghuan Yun
Simultaneous determination of triazole fungicides in animal-origin food by
ultra-high-performance liquid chromatography coupled with tandem mass
spectrometry
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Lijie Xing, Yang Liu, Wenqi Li, Liangjun Zou, Yuan Wang, Ruifeng Luo
Authentication of apples from the Loess Plateau in China based on
interannual element fingerprints and multidimensional modelling
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jianyi Zhang, Youming Shen, Ning Ma, Guofeng Xu
Moringa oleifera leaf improves meat quality by modulating intestinal
microbes in white feather broilers
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Xingjiao Jiang, Jiangrui Yang, Zhengjiang Zhou, Lihui Yu, Lijun Yu, Jun He, Kun Zhu, Yankai Luo, Haizhen Wang, Xiaocui Du, Qichao Huang, Cunchao Zhao, Yan Liu, Chongye Fang
Spatial heterogeneity of microbiota and flavor across different rounds of
sauce-flavor baijiu in Northern China
- Abstract: Publication date: Available online 28 October 2023Source: Food Chemistry: XAuthor(s): Yanfang Wu, Zhongfu Duan, Jialiang Niu, Hua Zhu, Chengnan Zhang, Weiwei Li, Xiuting Li, Baoguo Sun
Soluble sugar and organic acid composition and flavor evaluation of
Chinese cherry fruits
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jingting Zhou, Shuaiwei Yang, Yan Ma, Zhenshan Liu, Hongxia Tu, Hao Wang, Jing Zhang, Qing Chen, Wen He, Mengyao Li, Yuanxiu Lin, Yunting Zhang, Zhiwei Wu, Yong Zhang, Ya Luo, Haoru Tang, Yan Wang, Xiaorong Wang
The effect of lutein on the oxidation of egg yolk phospholipids in a
liposome model
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Xiaoying Yang, Jinshan Xiao, Peng Wan, Jie Liu, Haitao Mo, De-Wei Chen
Comparative characterization and contribution of key aroma compounds in
the typical base liquor of Jiang-flavor Baijiu from different
distributions in the Chinese Chishui River basin
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jiaxin Gong, Yu Ma, Lili Li, Yuxin Cheng, Yongguang Huang
Effects of ingredient size on microbial communities and metabolites of
radish kimchi
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Hyun-Woong Choi, Seong-Eun Park, Eun-Ju Kim, Seung-Ho Seo, Tae Woong Whon, Hong-Seok Son
Green tea polyphenols improved the physicochemical stability of mango
powder during storage
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Si TAN, Guangzhen XIN, Ruobing XIE, Xiaowen WU, Wenfeng LI
Effects of cold atmospheric plasma pre-treatment on maintaining the
quality of ready-to-eat drunken red shrimp (Solenocera crassicornis)
stored at chilled conditions
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yingru Wu, Qiongjing Wu, Huimin Lin, Jie Pang, Xiaomin Zhou, Bin Zhang
Paprika extract as a natural antioxidant in cold-stored pork patties:
Effect on oxidative stability and heterocyclic amines inhibition
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Kang-Jin Jeong, Jin-Kyu Seo, Zubayed Ahamed, Youn Su Lee, Han-Sul Yang
Adjusting the pomace ratio during red wine fermentation: Effects of adding
white grape pomace and juice runoff on wine flavoromics and sensory
qualities
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Ning Shi, Hui-Qing Li, Hao-Cheng Lu, Meng-Bo Tian, Xiao Han, Fei He, Jun Wang
Insights into the effects of fixation methods on the sensory quality of
straight-shaped green tea and dynamic changes of key taste metabolites by
widely targeted metabolomic analysis
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jinjin Xue, Panpan Liu, Lin Feng, Lin Zheng, Anhui Gui, Xueping Wang, Shengpeng Wang, Fei Ye, Jing Teng, Shiwei Gao, Pengcheng Zheng
Dehydration–rehydration vegetables: Evaluation and future challenges
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Bixiang Wang, Yuanlong Jia, Yue Li, Zhitong Wang, Liankui Wen, Yang He, Xiuying Xu
The comparison and analysis of nutritional qualities of Chinese mitten
crabs (Eriocheir sinensis) in rice field and pond culture modes
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Jie Mei, Xiaochen Liang, Yilin Yu, Yuxi Lang, Xiaodong Li
Preparation, structure, and in-vitro hypoglycemic potential of debranched
millet starch-fatty acid composite resistant starch
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yunfei Ge, Yu Shi, Yunjiao Wu, Chunhong Wei, LongKui Cao
Novel poly (N-methacryloyl-L-alanine acid) grafted chitosan microspheres
based solid-phase extraction coupled with ICP-MS for simultaneous
detection of trace metal elements in food
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yichuan Cao, Jiaxing Qin, Zheng Su, Lin Cai, Guozhen Fang, Shuo Wang
Impact of ternary NADES prepared from proline, glucose and water on the
Maillard reaction: Reaction activity, Amadori compound yield, and
taste-enhancing ability
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Guowan Su, Zixiang Yu, Huayang Wang, Mouming Zhao, Tiantian Zhao, Jianan Zhang
Analysis of dipeptides in Chinese liquors based on dansylation combined
with liquid chromatography–mass spectrometry
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yubo Yang, Xin Lu, Fan Yang, Zhen Jia, Xiaoyu Xie, Nian Cao, Di Yu, Fujian Zheng, Xinyu Liu, Li Wang, Guowang Xu
Influence of 10 MeV electron beam irradiation on the lipid stability of
oat and barley during storage
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yue Tang, Lei Xu, Zhiyang Yu, Sufen Zhang, Enguang Nie, Haiyan Wang, Zhen Yang
Chemical characterization and discovery of novel quality markers in Citrus
aurantium L. fruit from traditional cultivation areas in China using
GC–MS-based cuticular waxes analysis
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Yan Li, Jie Liu, Jie Li, Haijing Xiao, Yiyun Xu, Siqing Fan, Zhaoqi Xie, Min Guo, Jiaxin Yang, Xue Jing, Chunsong Cheng
Characterization of key aroma compounds in gray sufu fermented using
Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Meng Tian, Ke Lin, Liu Yang, Bin Jiang, Biying Zhang, Xianming Zhu, Dayong Ren, Hansong Yu
Study on the mechanism of soy protein isolate to improve quality of
reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality,
protein structure, and in vitro digestibility
- Abstract: Publication date: 30 December 2023Source: Food Chemistry: X, Volume 20Author(s): Xuehua Zhang, Hao Pan, Xin Jiang, Wenzheng Shi