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International Journal of Biological Macromolecules|May 16, 2026
Carbon dots/chitosan composite films with bimodal synergistic behavior for efficient preservation of fresh-cut fruitsYuqing Wu, Mingming Zhang, Junjun Zhang, et al.
Foods (Basel, Switzerland)|June 26, 2026
Modeling and Simulation of Mass Transfer in Food Processing: Recent Advances in Governing Equations, Workflow, and ApplicationsSihui Chen, Zhou Qin, Tianxing Wang, et al.
Foods (Basel, Switzerland)|November 13, 2025
Recent Advances in SERS-Based Detection of Organophosphorus Pesticides in Food: A Critical and Comprehensive ReviewKaiyi Zheng, Xianwen Shang, Zhou Qin, et al.
Food Chemistry|May 5, 2026
A smartphone-coupled electrochemical biosensor based on DNA tetrahedral scaffolds for simultaneous quantification of AFB1 and OTAWenting Li, Yongqiang Shi, Yuanyuan Zhu, et al.
Biomedical Microdevices|April 10, 2023
Flexible-fabricated sensor module with programmable magnetic actuators coupled to L-cysteine functionalized Ag@Fe3O4 complexes for Cu2+ detection in fish tissuesKuiguo Han, Bin Jiang, Yanqun Tong, et al.
Analytical Methods : Advancing Methods and Applications|April 28, 2023
A ratiometric electrochemical sensor for detecting lead in fish based on the synergy of semi-complementary aptamer pairs and Ag nanowires@zeolitic imidazolate framework-8Kuiguo Han, Liang Chen, Wen Zhang, et al.
Food Chemistry|February 3, 2024
Preparation of edible antibacterial films based on corn starch /carbon nanodots for bioactive food packagingYuqing Wu, Junjun Zhang, Xuetao Hu, et al.
Meat Science|June 28, 2014
Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regressionXiaowei Huang, Xiaobo Zou, Jiewen Zhao, et al.
Carbohydrate Polymers|April 14, 2023
Fabrication of Pickering emulsions stabilized by citrus pectin modified with β-cyclodextrin and its application in 3D printingShaoyi Cen, Zhihua Li, Ziang Guo, et al.
Food Chemistry|August 7, 2025
Meat preservation innovation: Ultrasonic pretreatment-driven quality improvement in vacuum-cooled chicken breastJialong Xu, Qing Sun, Sulafa B H Hashim, et al.
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