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Food Chemistry|May 14, 2025
Digital image-based chemometrics for food analysis: a practical tutorial and roadmapAdriano de Araújo Gomes, Paulo Henrique Gonçalves Dias Diniz, David Douglas de Sousa Fernandes, et al.
Food Chemistry|June 10, 2025
Trans-2-hexenal maintains the quality of postharvest fresh common beans (Phaseolus vulgaris L.) by regulating reactive oxygen species metabolism, cell wall metabolism, and lignin biosynthesisYu Liu, Di Zhu, Liangyi Zhao, et al.
Food Chemistry|June 17, 2025
Lipidomics reveals the formation of key aroma compounds in flaxseed oil during seed roastingBinhong Yuan, Xiaoyan Wei, Yini Yang, et al.
Food Chemistry|June 14, 2025
Metmyoglobin cryostability by low molecular weight compounds and their effect on sulfmyoglobin formation by thermal treatmentJuan C Ramírez-Suárez, Andrés Álvarez-Armenta, Alonso A López-Zavala, et al.
Food Chemistry|June 7, 2025
Novel analytical strategy integrating enzymatic hydrolysis with UPLC-MS/MS for precise quantification of free and bound heterocyclic aromatic amines in crispy fried porkZan Hu, Yu Wang, Dawei Yu, et al.
Food Chemistry|June 7, 2025
Glycated walnut peptide-calcium chelates: Structural properties, calcium absorption enhancement mechanism, and osteogenic effectsZilin Wang, Haifen Jiang, Jiahe Dai, et al.
Food Chemistry|June 11, 2025
Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromasXiaotong Lyu, Meiyi Zhou, Qian Wang, et al.
Food Chemistry|June 11, 2025
Tenebrio molitor powder enhances gelation properties of Penaeus vannamei myofibrillar protein: Mechanistic insights into structural optimization and digestibilityMingfeng Xu, Ruixi Li, Mengting Li, et al.
Food Chemistry|June 12, 2025
Effect of ice pack volume on quality properties of pork meat in a delivery box modelMin Kyung Park, Yea-Ji Kim, Jae-Yong Kim, et al.
Food Chemistry|June 12, 2025
Rice glutelin fibrils fabricated with natural deep eutectic solvents: Physicochemical characteristics, microstructure, and rheological propertiesZheng-Meng Pei, Quan-Yun Zhao, Wen-Hui Zha, et al.
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