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Food Chemistry|January 31, 2026
Artemisia argyi essential oil - loaded β-cyclodextrin/whey protein microcapsules: dual antifungal and disease resistance-inducing effects to enhance blueberry shelf lifeYue-Yan Chen, Ning-Ying Zhu, Wei Gao, et al.
Food Chemistry|February 1, 2026
Unveiling umami peptides in Gannan morels: Dual-processing extraction and flavor-enhancing mechanismsXiaoqian Zhou, Yanmei Zhang, Hengchao E, et al.
Food Chemistry|February 3, 2026
Sustainable gelatin-carbon dot hydrogel coatings for fruit preservation: integrating antioxidant and antibacterial activitiesPanyong Wang, Mingna Hu, Huimin Miao, et al.
Food Chemistry|February 11, 2026
Cu-CDs/ABEI@Ag with peroxidase-like catalytic activity for chemiluminescence sensing of glyphosate residues in coffeeQiulan Li, Jiahe Dai, Yaling Yang, et al.
Food Chemistry|February 11, 2026
Thermal processing of tomatoes by air frying and baking: effects on coloured and colourless carotenoid bioaccessibilityAna M Benítez-González, Carla M Stinco, Francisco J Rodríguez-Pulido, et al.
Food Chemistry|February 13, 2026
Respiratory-responsive active elimination of microbe and pesticide residue on fruitsLiying Yang, Jia Kong, Douxin Xiao, et al.
Food Chemistry|February 13, 2026
Spent coffee grounds-derived water-in-oil-in-water double emulsions for edible coffee oil aroma preservation: A sustainable approachCláudia P Passos, Sílvia Petronilho
Food Chemistry|February 6, 2026
Lichen Parmotrema perlatum derived constituents as natural metabolic interveners: mechanistic insights based on integration of bioactivities, molecular docking and fuzzy logic to develop a functional green tea beverageRupsa Roychowdhury, Rekha S Singhal
Food Chemistry|February 6, 2026
Physicochemical and flavor profile characterization of sesame oils from different processing methods: Implications for quality control and market regulationYong Yang, Timothy J Tse, Jinglun Zhou, et al.
Food Chemistry|February 6, 2026
Multi-omics reveals the mechanism of delayed lipid oxidation and proteolysis in fish fillets preserved by high-voltage electrostatic field and grape pomace-chitosan coatingBingqiang Xie, Xia Li, Wenbo Kang, et al.
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