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Food Chemistry|May 7, 2025
Advanced data-driven interpretable analysis for predicting resistant starch content in rice using NIR spectroscopyQian Zhu, Yuanliang Gao, Bang Yang, et al.
Food Chemistry|August 21, 2025
Structure-activity relationship and sensory analysis of butyryl-amino acids as potent umami enhancersJing Wu, Jun Li, Xiao Hu, et al.
Food Chemistry|August 21, 2025
Qualitative and quantitative detection of cyanide in forage crop and fibre dietary products by colorimetric and fluorescent sensor based on corn silk derived carbon dots-rutin systemP Archana, S B Mayil Vealan, C Sekar
Food Chemistry|August 21, 2025
Unraveling the covalent binding mechanisms of aroma compounds with porcine proteins: A mass spectrometry, proteomics, and conformational analysis approachTianze Wang, Ping Yang, Jingfan Wang, et al.
Food Chemistry|August 21, 2025
A novel sandwich-type fluorescent sensor for the selective and sensitive detection of ellagic acid based on boronate affinity oriented imprinting and silver nanoparticle-enhanced fluorescence of boronic acid-modified CdTe quantum dotsDaojin Li, Xiaojin Zong, Yihan Ding, et al.
Food Chemistry|February 4, 2026
Fabrication and characterization of cinnamon essential oil Pickering emulsions stabilized by dual-modified waxy maize starches: combining alcohol-thermal treatments and octenyl succinic anhydride (OSA) esterification, its preservation on blueberryShuxia Dai, Nannan Wang, Zihui Zhang, et al.
Food Chemistry|February 17, 2026
Unraveling the chemical complexity of Areca catechu by combining pH-dependent SPE-2D LC-HRMS and mass spectrometry imagingXinrui Yang, Xiaoling Chen, Gaohan Li, et al.
Food Chemistry|February 10, 2026
Bioaccessibility of phenolics and anti-inflammatory effects during in vitro simulated digestion of enzymatically broken bee-collected pollenKeju Li, Jiaqi Zhao, Ruowen Wang, et al.
Food Chemistry|February 17, 2026
High-pressure homogenized whey protein-milk fat composite salt enhances myofibrillar protein gelation in Litopenaeus vannamei: A mechanistic approach to sodium reduction with improved texture and digestibilityXin Fan, Cewen Yang, Jiali Zou, et al.
Food Chemistry|February 17, 2026
Metabolomic modelling of sensory characteristics and consumer liking in papaya fruitJoshua Mark Hillis Lomax, Rebecca Ford, Joana Pico, et al.
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