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Food Chemistry|June 13, 2025
Improving C-phycocyanin photostability by forming complexes with organic acids: l-ascorbic acid, ferulic acid and cinnamic acidYuman Wang, Lei Zhou, Suyun Lin, et al.Food Chemistry|June 13, 2025
A preliminary study on the impact of drying treatments on the H and O isotopic compositions of wheat noodles with different gluten-to-starch ratiosJingjie Yang, Sara W Erasmus, Boli Guo, et al.Food Chemistry|May 13, 2025
Effect of cation type on the formation, structure and functional properties of enzyme-crosslinked pea protein gels and emulsion gelsXiaoxuan Yan, Shangdong Yan, Yi Cao, et al.Food Chemistry|May 11, 2025
Preparation and characterization of a starch-based active packaging with pH-sensitive release via tea tree essential oil loaded in a covalent organic frameworkPeiqin Cao, Yiping Song, Dongliang Jin, et al.Food Chemistry|May 9, 2025
Comparing machine learning models to chemometric ones to detect food fraud: A case study in Slovenian fruits and vegetablesNathan A Mahynski, Lidija Strojnik, Vincent K Shen, et al.Food Chemistry|May 9, 2025
Metal-organic framework UiO-66-NH2 functionalized polydopamine-modified magnetic multi-walled carbon nanotubes for convenient magnetic solid-phase extraction of sixteen quinolonesLin Lv, Hongmei Liu, Lei Wang, et al.Food Chemistry|May 9, 2025
Prediction and metabolomics reveal aroma profiles of mead aged in glass bottle and oak barrelsXian Li, Yankang Li, Wanqing Zhang, et al.Food Chemistry|May 9, 2025
Evolving trends in nanozyme-based SERS systems for food contaminant monitoring: A reviewTianle Wu, Yifei Mao, Ting Wang, et al.Food Chemistry|May 11, 2025
Voltammetry sensor based on poly(L-methionine)/reduced graphene oxide/β-cyclodextrin for the simultaneous determination of caffeine, dopamine and serotoninYousef M Ahmed, Mohamed R El-Zanaty, Ahmed Galal, et al.Pageof 3,677