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Food Chemistry|January 17, 2026
Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - part II: Flavanols and flavonolsXing-Jie Wang, Yun-Kui Li, Lu-Lu Wu, et al.
Food Chemistry|January 18, 2026
Effects of different storage conditions on postharvest characteristics and microbial community of lotus sproutsChunfang Xu, Xianqiang Chen, Ruibing Duan, et al.
Food Chemistry|January 18, 2026
Facile construction of hydroxyl functionalized covalent organic frameworks as adsorbent for enrichment of neonicotinoid insecticides from cereal grainsCong Liu, Xiaoqing Wang, Qianqian Wang, et al.
Food Chemistry|January 19, 2026
Development of portable and highly sensitive electrochemical sensor for rapid on-site analysis of levofloxacin residue in pork samplesXia Cui, Xueqiang Chen, Tianxin Xiao, et al.
Food Chemistry|January 25, 2026
LC-MS-based non-targeted metabolomics analysis of sea urchin during frozen storage under different packaging methodsJia-Bo Huang, Yi-Hui Tang, Jing Li, et al.
Food Chemistry|January 27, 2026
Convergence of computer analysis and biological screening: Advanced immunoanalytical platform for ultra-sensitive oxyfluorfen detectionHuihui Wu, Lingling Guo, Xinxin Xu, et al.
Food Chemistry|January 17, 2026
Carvone-tannic acid-chitosan composite film and low temperature storage synergistically alleviates postharvest senescence of bamboo shoots by inhibiting browning and maintaining redox homeostasisYuhan Liu, Tingting Yuan, Yong Chen, et al.
Food Chemistry|January 17, 2026
Comparative analysis of protein extraction, functional properties, and digestibility of seven microalgae for food applicationsSilu Ma, Yajun Yan, Shuai Sun, et al.
Food Chemistry|January 17, 2026
Non-destructive detection and classification of antibiotic residues in pork using hyperspectral imaging with an attention-guided matrix interference reductionInae Lee, So Jin Park, Dae-Hyun Jung, et al.
Food Chemistry|January 20, 2026
Sous vide processing: Influence on the binding capacity of Litopenaeus vannamei myofibrillar protein to two flavor compounds (succinic acid and 1-octen-3-Ol)Jie Feng, Yi Luo, Ying Su, et al.
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