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Food Chemistry: X|August 13, 2025
Metabolomics for origin traceability of lamb: An ensemble learning approach based on random forest recursive feature eliminationChongxin Liu, Simona Grasso, Nigel Patrick Brunton, et al.Food Chemistry|April 30, 2025
Reducing flavor loss in precooked beef: The critical role of freezing processesHaijie Wang, Zeyu Zhang, Nigel Patrick Brunton, et al.Food Chemistry|November 22, 2025
Geographical origin authentication of lamb: Advancing label control through 4D-DIA quantitative proteomics and interpretable machine learning methodsChongxin Liu, Simona Grasso, Nigel Patrick Brunton, et al.Food Chemistry|June 17, 2026
Molecular insights into quality differences of geographical indication lamb via widely targeted metabolomics and BorutaShap feature selectionChongxin Liu, Minghui Gu, Simona Grasso, et al.Journal of Agricultural and Food Chemistry|March 16, 2011
Bioactivities of glycoalkaloids and their aglycones from Solanum speciesSinead Eileen Milner, Nigel Patrick Brunton, Peter Wyn Jones, et al.Food Chemistry|November 17, 2023
Combined quantitative lipidomics and back-propagation neural network approach to discriminate the breed and part source of lambChongxin Liu, Dequan Zhang, Shaobo Li, et al.Food Chemistry|March 14, 2026
Investigating the impact of pre-cooking temperature on the flavor fidelity of reheated beef: A metabolomics-driven mechanistic studyHaijie Wang, Zeyu Zhang, Nigel Patrick Brunton, et al.Pageof 1