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Food Chemistry|February 13, 2026
Potential-resolved electrochemical sensor based on hollow CoFe₂O₄ nanoparticles for simultaneous detection of Indigo Carmine, Ponceau 4R, and Amaranth in foodsJiaQiang Liu, YuanXia Zuo, Qi Ai, et al.Food Chemistry|February 13, 2026
Valorization of beetroot waste through betalains extraction using edible and ready-to-use NADES: A circular economy approach for next-generation health-promoting food colorantsNevena Kićović, Đurđa Ivković, Maja Krstić Ristivojević, et al.Food Chemistry|January 31, 2026
Maintaining postharvest quality and extending the shelf life of bananas through integrated LED light exposure and packaging strategiesFatemeh Aboutalebi, Mohsen Azadbakht, Mohammad Vahedi Torshizi, et al.Food Chemistry|January 31, 2026
Integrated targeted lipidomics and electronic nose analyses reveal lipid composition differences between chicken meat with varying fat levels and odor dynamics during cold storageZhongzhen Lin, Chunlin Yu, Donghao Zhang, et al.Food Chemistry|February 11, 2026
Intelligent storage year identification of Anhua dark tea via carbon quantum dots-based colorimetric sensor array and computer visionWu Wang, Ye He, Wenjie Zhou, et al.Food Chemistry|February 11, 2026
Dietary isothiocyanates inhibit the oxidative activity of salivary aldehyde dehydrogenase ALDH3A1 and modulate aroma releaseValentin Boichot, Jeanne Chaloyard, Karine Gourrat, et al.Food Chemistry|January 30, 2026
Chemical changes in the volatile composition associated to the anoxic and oxidative storages of red winesA Manuel Aragón-Capone, Mónica Bueno, Vicente FerreiraFood Chemistry|January 30, 2026
Survey of volatile organic compounds released at different temperatures from tea by direct analysis in real time mass spectrometryXin Geng, Zhichen Qiu, Chunyu Zhang, et al.Food Chemistry|January 31, 2026
Modulating effects of calcium silicate and potassium-based compounds on the gelatinization, rheological behavior, microstructure, and texture of non-alum potato starch noodlesHongyuan Zhang, Hongnan Sun, Mengmei Ma, et al.Food Chemistry|January 31, 2026
Transcriptomics combined with HS-SPME-GC/MS and IMS was used to investigate aroma compound formation in 'Fengtang' plum at different maturity stagesLiangjie Ba, Xiaogang Wang, Chenglin Luo, et al.Pageof 3,678