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Food Chemistry|April 25, 2025
Covalent organic framework-based aptananozyme (COF@NH2 apt-AFM1): A novel platform for colorimetric and fluorescent aptasensing of AFM1 in milkIram Naz, Seham J F Alanazi, Akhtar Hayat, et al.
Food Chemistry|April 27, 2025
Phenolic compounds and quantitative 1H-NMR spectroscopy for authentication of lemon, lime, orange, and grapefruit juicesMarkus Jungen, Caroline Gilcher, Claus Patz, et al.
Food Chemistry|April 29, 2025
Antioxidant analysis and quality standardization of Scutellaria baicalensis tablets using multidimensional analytical methodologiesJianglei Zhang, Jin Zeng, Xiaojie Xiu, et al.
Food Chemistry|April 29, 2025
Calcium carbonate particles: Template-driven structural design and functional innovation applications in food systemsYabo Dong, Ziyi Liu, Tian Lan, et al.
Food Chemistry|April 29, 2025
Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressureTem Thi Dang, Tone Mari Rode, Dagbjørn Skipnes, et al.
Food Chemistry|April 27, 2025
Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alterationJunpeng Zeng, Xiaowei Fan, Nan Meng, et al.
Food Chemistry|April 27, 2025
Discrimination on potential adulteration of honey by differential scanning calorimetry (DSC) and graph-based semi-supervised learning (GSSL)Kaiyue Huang, Kaiyuan Huang, Tongyuan Bai, et al.
Food Chemistry|April 27, 2025
Unraveling the protein corona formation during the surface-enhanced Raman spectroscopy detection of malachite green in fishJunlin Chen, Hong Lin, Limin Cao, et al.
Food Chemistry|May 1, 2025
Substrate cultivation system improved the quality of 'Hongyan' strawberry fruits compared with the soil cultivation systemSu Xu, Dajuan Shi, Haijiang Chen, et al.
Food Chemistry|May 4, 2025
Dynamic evolution of volatile and non-volatile metabolic profiles in black tea during fermentation on an industrial scaleQian Pu, Mingjin Li, Anlan Qu, et al.
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