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Food Chemistry|May 17, 2025
Analysis of speciation and bioavailability in vitro of major selenium species in selenium-enriched Rice and porkXiaomin Shen, Yawen Geng, Hao Feng, et al.
Food Chemistry|May 17, 2025
Investigation into the biochemical properties of loquat fruits and their optical properties of hyperspectral imaging spectral correlation during the progression of postharvest fungal infectionXiyu Wu, Kehan Wu, Dan Xu, et al.
Food Chemistry|May 20, 2025
Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEsHongfei Du, Huang Zhang, Zixin Zhang, et al.
Food Chemistry|May 18, 2025
Quinoa (Chenopodium quinoa) or quinoa husk in the diet of Tenebrio molitor: Productive parameters, larvae composition, saponins bioaccumulation and bioactivityEmma Cantero-Bahillo, Virginia da Cunha-Borges, Diana Martin
Food Chemistry|May 15, 2025
Incorporating carboxymethyl cellulose into microfibrillated cellulose for barrier coating to delay banana browning and extend shelf lifeJing Geng, Nicole Stark, Peter Kitin, et al.
Food Chemistry|May 14, 2025
Phytoconstituents, antioxidant and enzyme inhibition activities of oilseeds and cakes of four underutilized wild edible plants in SudanSakina Yagi, Munna Tahir Abdel Rahman, Gökhan Zengin, et al.
Food Chemistry|May 14, 2025
Virtual screening of umami peptides during sufu ripening based on machine learning and molecular docking to umami receptor T1R1/T1R3Jieqi Mao, YinYing Liu, Dongna Ma, et al.
Food Chemistry|May 24, 2025
Reaction time oriented a two-step DRST with three heterometallic UOFs: Rapid and selective detection of antibiotics and pesticides in food samples by using a smartphone-integrated fluorescent probeKe Yang, Yue Jiang, Hang Wu, et al.
Food Chemistry|May 25, 2025
Natural versus Saccharomyces boulardii self-induced anaerobic coffee fermentation: Effects on physicochemical properties and microbial ecology, and their influence on volatile profiles and sensory attributes across roast levelsJatuphol Pholtaisong, Chatchol Kongsinkaew, Thapanut On-Mee, et al.
Food Chemistry|May 24, 2025
The latest advances on the formation, exposure level and control strategies of nitrosamines in meat, poultry and fish productsMinting Guo, Yanping Xian, Xiaojuan Zhao, et al.
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