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Food Chemistry|April 17, 2025
Recognition of beef aging time using a miniaturized near-infrared spectrometer in tandem with support vector machineJonatã Henrique Rezende-de-Souza, Venancio Ferreira de Moraes-Neto, Juliana Azevedo Lima Pallone, et al.
Food Chemistry|April 18, 2025
Production of bioactive peptides by high-voltage pulsed electric field: Protein extraction, mechanism, research status and collaborative applicationZeyuan Kang, Zhicheng Wang, Jingjing Wang, et al.
Food Chemistry|April 17, 2025
A comprehensive analysis of meat quality degradation and identification of spoilage markers in chicken during refrigerated storage using multi-method approachXiaojun Ju, Ming Zhang, Yanju Shan, et al.
Food Chemistry|April 18, 2025
Facile fabrication of ethyl cellulose/gelatin fibers incorporated with copper-based metal-organic frameworks as humidity-triggered release of carvacrol for blueberry preservationJing Xie, Xingyu Rong, Xiaoqian Jiang, et al.
Food Chemistry|April 19, 2025
Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO winesElli Goulioti, David W Jeffery, Somaya Sachot, et al.
Food Chemistry|April 18, 2025
Utilization of potassium carbonate-olive oil solutions for wax removal from fruits: Investigation of mode of action using a model gelatin-based film systemBahar Demircan, David Julian McClements, Yakup Sedat Velioglu
Food Chemistry|April 18, 2025
Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowersHao Zuo, Xiongyuan Si, Mangmang Tan, et al.
Food Chemistry|April 19, 2025
Evaluating palm olein and palm stearin on hepatic lipids in C57BL/6 J mice under low and high fat intakes: A quantitative lipidomic approachLiting Wan, Lin Li, Xia Zhang, et al.
Food Chemistry|April 18, 2025
Properties of pullulan and its effects on starch gelatinization, retrogradation, and protein interaction: A reviewWenjuan Gao, Yu Liu, Shengjun Wu
Food Chemistry|April 18, 2025
Ferulic acid concentration in 233 maize inbreds and its processing stability in selected high-ferulic-acid linesXue Gong, Yuan Li, Li Liu, et al.
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