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Production, characterisation, and biological properties of Tenebrio molitor-derived oligopeptides Food Chem. (IF 8.8) Pub Date : 2024-04-16 Teresa Gonzalez-de la Rosa, Sergio Montserrat-de la Paz, Fernando Rivero-Pino
Three protein hydrolysates from were obtained by enzymatic hydrolysis employing two food-grade proteases ( Alcalase and Flavourzyme), and a complete characterisation of their composition was done. The digestion-derived products were obtained using the INFOGEST protocol. antioxidant activity and anti-inflammatory activities were evaluated. flour and the protein hydrolysates showed a high ability to
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A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods Food Chem. (IF 8.8) Pub Date : 2024-04-16 Sivaranjani S., Jayasree Joshi T., Singh Shagolshem Mukta, P. Srinivasa Rao
Restructured foods are a blend of various ingredients that are dried or fried to obtain a ready-to-eat product. Several frying techniques have been employed viz., deep fat, microwave, vacuum, air, and spray frying. Deep-fat frying is the most common technique used for products that have improved texture and sensory characteristics. It facilitates various transformations that include starch gelatinization
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Bioactive metabolite profiles and quality of Rosa rugosa during its growing and flower-drying process Food Chem. (IF 8.8) Pub Date : 2024-04-16 Yanli Bian, Jinju Pan, Deliang Gao, Yizhi Feng, Bingjie Zhang, Le Song, Lei Wang, Xingang Ma, Lin Liang
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Machine learning-enabled hyperspectral approaches for structural characterization of precooked noodles during refrigerated storage Food Chem. (IF 8.8) Pub Date : 2024-04-16 Hyukjin Kwon, Jeongin Hwang, Younsung Cho, Suyong Lee
The structural features of precooked noodles during refrigerated storage were non-destructively characterized using hyperspectral imaging (HSI) technology along with conventional analytical methods. The precooked noodles displayed a more rigid texture and restricted water mobility over the storage period, derived from the recrystallization of starch. Dimensionality reduction techniques revealed robust
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Leveraging microalgae as a sustainable ingredient for meat analogues Food Chem. (IF 8.8) Pub Date : 2024-04-16 Jiangyu Zhu, Xue Xiao, Weihua Du, Yifei Cai, Zhengfei Yang, Yongqi Yin, Minato Wakisaka, Jiangxin Wang, Zixin Zhou, Dongqin Liu, Weiming Fang
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Selenium alleviates the adverse effects of microplastics on kale by regulating photosynthesis, redox homeostasis, secondary metabolism and hormones Food Chem. (IF 8.8) Pub Date : 2024-04-16 Mengting Tong, Kuizhi Zhai, Yusui Duan, Wansheng Xia, Bingnan Zhao, Lulu Zhang, Jianzhou Chu, Xiaoqin Yao
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Green synthesis of superhydrophilic resin/graphene oxide for efficient analysis of multiple pesticide residues in fruits and vegetables Food Chem. (IF 8.8) Pub Date : 2024-04-16 Yanan Yuan, Yanfei Zhang, Mingwei Wang, Jiankun Cao, Hongyuan Yan
The escalating use of pesticides on fruits and vegetables has raised concerns about potential health risks. Therefore, we developed a superhydrophilic resin/graphene oxide (SR/GO) with rich adsorption interactions using an eco-friendly synthetic approach. SR/GO demonstrated excellent hydrophilicity, ensuring optimal contact with aqueous sample matrices. The multiple adsorption interactions, including
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Effect of ultrasound assisted H2O2/Vc treatment on the hyperbranched Lignosus rhinocerotis polysaccharide: Structures, hydrophobic microdomains, and antitumor activity Food Chem. (IF 8.8) Pub Date : 2024-04-16 Wudan Cai, Yangchao Luo, Jingyi Xue, Ruotong Guo, Qilin Huang
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Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome Food Chem. (IF 8.8) Pub Date : 2024-04-16 Shijin Xiong, Xiaoyan Xu, Tonghao Du, Qiaozhen Liu, Tao Huang, Hongbing Ren, Tao Xiong, Mingyong Xie
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Relationship between skin greasiness and cuticular wax in harvested “Hongro” apples Food Chem. (IF 8.8) Pub Date : 2024-04-16 Jeong Gu Lee, Hyang Lan Eum, Eun Jin Lee
We investigated the ripening and skin greasiness of “Hongro” apples during storage at 20 °C. Postharvest treatment using 100 μLL ethylene accelerated ripening and increased greasiness, whereas treatment using 1 μLL 1-methylcyclopropene delayed ripening and reduced greasiness. Scanning electron microscopy showed changes in cuticular wax structure linked to greasiness. Metabolic analysis identified specific
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Comment on the “Does saponin in quinoa really embody the source of its bitterness?” Food Chem. (IF 8.8) Pub Date : 2024-04-16 Magdalena Frańska, Małgorzata Kasperkowiak
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Construction of resveratrol and quercetin nanoparticles based on folic acid targeted Maillard products between Jiuzao glutelin isolate and carboxymethyl chitosan: Improved stability and function Food Chem. (IF 8.8) Pub Date : 2024-04-16 Yunsong Jiang, Mengzhen Xing, Jinyuan Sun, Xin-an Zeng, Charles Brennan, Jayani Chandrapala, Mahsa Majzoobi, Baoguo Sun
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Effects of ultrasonic pretreatment on drying characteristics and water migration characteristics of freeze-dried strawberry Food Chem. (IF 8.8) Pub Date : 2024-04-16 Xinyue Zhang, Ya Wang, Rui Nian, Qianyu Li, Danshi Zhu, Xuehui Cao
The effects of ultrasonic pretreatment on the drying characteristics and microstructure of strawberry slices were investigated. The rehydration characteristics of freeze-dried products, which were pre-frozen at −20 °C and − 80 °C were explored, with a focus on water mobility and distribution. The ultrasonic pretreatment significantly increased the water mobility of the strawberry slices, resulting
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A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration Food Chem. (IF 8.8) Pub Date : 2024-04-15 Gang Chen, Yuhui Wang, Yongxin Li, Jiaojiao Zhang, Yanrong Huo, Wanying Ge, Huqing Yang
The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (/w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was decreased from 175 to 26 by kojic acid. In contrast, ELAH could not effectively bind with the active sites
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Novel litchi-like Au–Ag nanospheres driven dual-readout lateral flow immunoassay for sensitive detection of pyrimethanil Food Chem. (IF 8.8) Pub Date : 2024-04-15 Xinhui Shu, Ping Guo, Gan Zhang, Wei Zhang, Hong Hu, Juan Peng, Yonghua Xiong, Bingfeng Ma, Weihua Lai
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Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments Food Chem. (IF 8.8) Pub Date : 2024-04-15 Lin Zeng, Yan-Qing Fu, Ying Gao, Fang Wang, Shuang Liang, Jun-Feng Yin, Marie-Laure Fauconnier, Lijing Ke, Yong-Quan Xu
In this study, widely targeted metabolomics and chemometrics were utilized to comprehensively analyse the formation of taste compounds in Longjing green tea. A total of 580 non-volatile metabolites were identified by using ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry, and alterations in three metabolic pathways were investigated. Notably, the fixation process
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Designing a size exclusion-based hapten and the development of a quantitative and visual time-resolved fluorescence immunochromatography assay strip for detecting dimethomorph and flumorph in a group-specific manner Food Chem. (IF 8.8) Pub Date : 2024-04-15 Yuxian Zhu, Yongyi Zhang, Daoping Zeng, Haoyu Chen, Yu Wang, Jinyi Yang, Hong Wang, Zhenlin Xu, Yuanming Sun, Yuanxin Tian, Yudong Shen
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Development and validation of an analytical methodology based on solvent microextraction and UHPLC-MS/MS for determining bisphenols in honeys from different botanical origins Food Chem. (IF 8.8) Pub Date : 2024-04-15 Beatriz Martín-Gómez, Silvia Valverde, José Bernal, Ana María Ares
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The improvement of water barrier property in gelatin/carboxymethyl cellulose composite film by electrostatic interaction regulation and its application in strawberry preservation Food Chem. (IF 8.8) Pub Date : 2024-04-15 Kaibo Yu, Lei Zhou, Hairong Huang, Jing Xu, Yangyang Li, Wenzhi Yu, Shengfeng Peng, Liqiang Zou, Wei Liu
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The inhibition mechanism of PostbioYDFF-3 on quality deterioration of refrigerated grass carp fillets from the perspective of endogenous enzyme and microorganisms changes Food Chem. (IF 8.8) Pub Date : 2024-04-15 Zhesheng Zhang, Jinshan Zhao, Jinhong Zang, Chuantao Peng, Liangtao Lv, Zhaojie Li
The protective mode of PostbioYDFF-3 (referred to as postbiotics) on the quality stability of refrigerated fillets was explored from the aspects of endogenous enzyme activity and the abundance of spoilage microorganisms. Compared to the control group, the samples soaked in postbiotics showed significant reductions in TVC, TVB-N and TBARS values by 39.6%, 58.6% and 25.5% on day 5, respectively. In addition
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Separation and purification of polyprenols from Ginkgo biloba leaves by silver ion anchored on imidazole-based ionic liquid functionalized mesoporous MCM-41 sorbent. Food Chem. (IF 8.8) Pub Date : 2024-04-15 Isaac Duah Boateng, Xiao-Ming Yang, Hengbo Yin, Weimin Liu
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Ratiometric fluorescence sensor based on deep learning for rapid and user-friendly detection of tetracycline antibiotics Food Chem. (IF 8.8) Pub Date : 2024-04-15 Zhengjie Chen, Zhi Li, Haibin He, Juhua Liu, Junjie Deng, Lin Jiang, Xinghai Liu
The detection of tetracycline antibiotics (TCs) in food holds great significance in minimizing their absorption within the human body. Hence, this study aims to develop a rapid, convenient, real-time, and accurate detection method for detecting antibiotics in an authentic market setting. A colorimetric fluorescence sensor was devised for tetracycline detection utilizing PVA aerogels as the substrate
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Glycation of goat milk with different casein-to-whey protein ratios and its effects on simulated infant digestion Food Chem. (IF 8.8) Pub Date : 2024-04-14 Qing Ren, Paula Keijzer, Harry J. Wichers, Kasper A. Hettinga
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Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity Food Chem. (IF 8.8) Pub Date : 2024-04-13 Shuo Wang, Songyi Lin, Shuang Li, Xixin Qian, Chenqi Li, Na Sun
The effects of different thermal sterilization conditions on the quality and digestibility of ready-to-eat (RTE) shrimp were investigated. Compared with the high-temperature (121 °C) and short-time (6 min and 8 min) sterilization, the low-temperature (110 and 115 °C) and long-time (>20 min) sterilization significantly promoted the Maillard and browning reactions and changed the color of the RTE-shrimp
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Multiple metabolite profiles uncover remarkable bioactive compounds and metabolic characteristics of noni fruit (Morinda citrifolia L.) at various stages of ripeness Food Chem. (IF 8.8) Pub Date : 2024-04-13 Congyan Su, Ming Yang, Shuai Chen, Chuanxian Fu, Lin Zhang, Sixin Liu, Jiamu Kang, Congfa Li
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New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor Food Chem. (IF 8.8) Pub Date : 2024-04-13 Ligen Xu, Tingting Mao, Minquan Xia, Wei Wu, Jing Chen, Chunqing Jiang, Tao Zeng, Yong Tian, Lizhi Lu, Zhaoxia Cai
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Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis Food Chem. (IF 8.8) Pub Date : 2024-04-13 Tianyi Yang, Peng Zhang, Jin Hu, Wei Xu, Wei Jiang, Rui Feng, Yajun Lou, Xiaofei Jin, Zhiyu Qian, Fan Gao, Keqiang Gao, Rui Liu, Yamin Yang
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Heat treatment improves the dispersion stability of rice bran milk through changing the settling behavior Food Chem. (IF 8.8) Pub Date : 2024-04-12 Dacheng Feng, Sijia Yin, Xinyao Wen, Pu Jing
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Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors Food Chem. (IF 8.8) Pub Date : 2024-04-12 Xiangwei Zhu, Diheng He, Yingying Chen, Xinyu Duan, Yonghui Li, Yue Yuan, Fuchao Zhan, Bin Li, Yongxin Teng
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Shotgun proteomic analyses of Pseudomonas species isolated from fish products Food Chem. (IF 8.8) Pub Date : 2024-04-12 Ana G. Abril, Pilar Calo-Mata, Karola Böhme, Tomás G. Villa, Jorge Barros-Velázquez, Ángeles Sánchez-Pérez, Manuel Pazos, Mónica Carrera
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Widely targeted metabolomic and KEGG analyses of natural deep eutectic solvent-based saponins extraction from Camellia oleifera Abel.: Effects on composition Food Chem. (IF 8.8) Pub Date : 2024-04-12 Zhenqian Wei, Weiyan Zhang, Menghao Du, Haiyan Zhong, Xuezhi Fang
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Molecular mechanism of color deepening of ready-to-eat shrimp during storage Food Chem. (IF 8.8) Pub Date : 2024-04-12 Na Li, Xin Fan, Tingjia Chen, Yefan Wang, Zhifeng Tan, Chang Liu, Dayong Zhou, Deyang Li
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Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea Food Chem. (IF 8.8) Pub Date : 2024-04-12 Jianjian Gao, Dan Chen, Dongchao Xie, Jiakun Peng, Zhengyan Hu, Zhi Lin, Weidong Dai
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Improvement of branched-chain amino acid production by isolated high-producing protease from Bacillus amyloliquefaciens NY130 on isolated soy/whey proteins and their muscle cell protection Food Chem. (IF 8.8) Pub Date : 2024-04-12 Sae Hyun Jeon, Hyeon-Jun Seong, Hayeong Kim, Doman Kim, Kwang-Yeol Yang, Seung-Hee Nam
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Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study Food Chem. (IF 8.8) Pub Date : 2024-04-12 Hongbin Lin, Jianhua Zhao, Yuqing Xie, Jie Tang, Qin Wang, Jie Zhao, Min Xu, Ping Liu
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Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp) Food Chem. (IF 8.8) Pub Date : 2024-04-12 Ângela Liberal, Ângela Fernandes, Isabel C.F.R. Ferreira, Ana María Vivar-Quintana, Lillian Barros
Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional
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Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour Food Chem. (IF 8.8) Pub Date : 2024-04-10 Chunsen Wu, Fan Gao, Juan Jia, Lunan Guo, Chen Zhang, Jian-Ya Qian
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β-Galactosidase-triggered in situ synthesis of yellow emitting silicon nanoparticle and its application in visual detection of E. coli O157:H7 and drug susceptibility test Food Chem. (IF 8.8) Pub Date : 2024-04-10 Dan Zhao, Yan Jiao, Changpeng Zhang, Xincai Xiao
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Nanozymes sensor array for discrimination and intelligent sensing of phenolic acids in food Food Chem. (IF 8.8) Pub Date : 2024-04-10 Wenjie Jing, Yajun Yang, Qihao Shi, Jiahao Xu, Guanjie Xing, Yujie Dai, Fufeng Liu
Although nanozymes sensor arrays have the potential to recognize multiple target substances simultaneously, they currently rarely identify phenolic acids in food due to limited catalytic performance and complex preparation conditions of nanozymes. Here, inspired by the structure of polyphenol oxidase, we have successfully prepared a novel gallic acid-Cu (GA-Cu) nanozyme with laccase-like activity.
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Synthesis of N-doped and P-doped silicon quantum dots and their applications for tetracycline detection in the honey samples and antibacterial properties Food Chem. (IF 8.8) Pub Date : 2024-04-10 Shuiqin Chai, Yuting Chi, Wanlin Sun, Xin Hou, Shuchen Pei, Kang Luo, Wenyi Lv
The abuse of tetracycline can lead to its residue in animal derived foods, posing many potential hazards to human health. Therefore, rapid and accurate detection of tetracycline is an important means to ensure food safety. Nitrogen doped and phosphorus doped silicon quantum dots (N-SiQDs, P-SiQDs) with remarkable optical stability were fabricated via a one-pot hydrothermal procedure in this study.
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Structural elucidation, binding sites exploration and biological activities of bound phenolics from Radix Puerariae Thomsonii Food Chem. (IF 8.8) Pub Date : 2024-04-10 Weixin Li, Min Zhang, Ruifen Zhang, Fei Huang, Lihong Dong, Xuchao Jia, Mingwei Zhang
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Seaweeds as a major source of dietary microplastics exposure in East Asia Food Chem. (IF 8.8) Pub Date : 2024-04-10 Xiangyang Xiao, Shaochong Liu, Lianzhen Li, Ruijie Li, Xiaoyu Zhao, Na Yin, Xilin She, Willie Peijnenburg, Xiumin Cui, Yongming Luo
Microplastics (MPs) occurrence in marine ecosystems is well known, but their accumulation in seaweeds and subsequent human exposure remain understudied. This research quantifies MPs presence in two commonly consumed seaweeds, kelp () and nori (), in East Asia, revealing widespread contamination dominated by microfibers (<500 μm). Based on dietary patterns, human uptake through seaweed consumption was
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Construction of a turn-on fluorescent probe for detecting formaldehyde in biological systems and real food samples Food Chem. (IF 8.8) Pub Date : 2024-04-10 Lin Wang, Yanyan Ma, Weiying Lin
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An effective preserving strategy for strawberries by constructing pectin/starch coatings reinforced with functionalized eggshell fillers Food Chem. (IF 8.8) Pub Date : 2024-04-10 Hao Xu, Yihao Huang, Kuang He, Ziqiang Lin, David Julian McClements, Yao Hu, Hao Cheng, Xinwen Peng, Zhengyu Jin, Long Chen
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Modulation of gut microbiota and metabolites by Flammulina velutipes polysaccharides during in vitro human fecal fermentation: Unveiling Bacteroides as a potential primary degrader Food Chem. (IF 8.8) Pub Date : 2024-04-10 Zi Ye, Leilei Yu, Chuan Zhang, Yuhang Gao, Jianxin Zhao, Arjan Narbad, Wei Chen, Qixiao Zhai, Fengwei Tian
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Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings Food Chem. (IF 8.8) Pub Date : 2024-04-10 Ben Van den Wouwer, Kristof Brijs, Sebastien Carpentier, Arno G.B. Wouters, Katleen Raes
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In situ formation of solidified supramolecular solvent based dispersive liquid-liquid microextraction for the enrichment of phenylurea herbicides in water, fruit juice, and milk Food Chem. (IF 8.8) Pub Date : 2024-04-10 Shurong Chen, Yuhao Jiang, Junxian Li, Meng You, Rongxu Zhang, Jilong Li, Zhuang Fu, Jiahan Xie, Zhibing Wang
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Individual and total sugar contents of street foods in Malaysia – Should we be concerned? Food Chem. (IF 8.8) Pub Date : 2024-04-10 Zainorain Natasha Zainal Arifen, Suzana Shahar, Kathy Trieu, Hazreen Abdul Majid, Mohd Fairulnizal Md Noh, Hasnah Haron
Street foods are often of poor nutritional quality with high sugar content, in which the overconsumption of sugar is associated with obesity. However, sugar content information on local street foods is scarce. Thus, the individual and total sugar contents of 94 types of street foods in Malaysia were analysed. Compared to snacks and main meals, desserts contained the highest amounts of sugar, sucrose
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Combined effect of cold plasma-activated oxygen (CPAO) and microwave on microbial decontamination and quality of milkshake powder Food Chem. (IF 8.8) Pub Date : 2024-04-10 Zhigang Ke, Zhe Ding, Yadan Zheng, Peng Yang, Shulai Liu, Xuxia Zhou, Yuting Ding
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Innovative food-upcycling solutions: Comparative analysis of edible films from kimchi-extracted cellulose, sorbitol, and citric acid for food packaging applications Food Chem. (IF 8.8) Pub Date : 2024-04-10 Hyun-Gyu Lee, Seong Youl Lee, SeungRan Yoo
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Development of machine learning-based shelf-life prediction models for multiple marine fish species and construction of a real-time prediction platform Food Chem. (IF 8.8) Pub Date : 2024-04-10 Fangchao Cui, Shiwei Zheng, Dangfeng Wang, Likun Ren, Yuqiong Meng, Rui Ma, Shulin Wang, Xuepeng Li, Tingting Li, Jianrong Li
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Multi-spectroscopic characterization of organic salt components in medicinal plant Food Chem. (IF 8.8) Pub Date : 2024-04-10 Lingyu Han, Fang Ma, Ping He, Qun Zhou, Zhanping Li, Suqin Sun
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Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel Food Chem. (IF 8.8) Pub Date : 2024-04-10 Jing Li, Yang Liu, Cai-yan Jiang, Xiao-qing Miao, Xiu-ping Dong, Ming Du, Peng-fei Jiang
Cured Spanish mackerel has a promising market owing to its nutritious nature as well as ease of transportation and preservation. However, the nutritional and flavor formation mechanism of Spanish mackerel after curing and drying is unclear. To overcome this problem, the effects of different processing conditions on the free amino acid, microbial community, and flavor of Spanish mackerel were explored
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Fluorescent solid-state strips based on SiO2 shell-stabilized perovskite nanocrystals applying for magnetic aptasensing detection of aflatoxin B1 toxin in food Food Chem. (IF 8.8) Pub Date : 2024-04-10 Mingfei Pan, Xiaochun Hu, Rui Gao, Boxi Zhou, Jingming Sun, Dan Zhang, Xuan Liu, Yixin Wang, Shuo Wang
In this work, the perovskite fluorescent nanocrystals (CsPbBr) were successfully synthesized and wrapped with SiO shell, utilized for the assembly of solid-state detection strip capable of conveniently and specifically detection of aflatoxin B (AFB). The SiO coating aimed to enhance the stability of CsPbBr nanocrystals. The resulting CsPbBr@SiO material exhibited remarkable fluorescence properties
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Mitigating quality deterioration in chilled pork by combining cinnamaldehyde nanoemulsions and a high-voltage electrostatic field Food Chem. (IF 8.8) Pub Date : 2024-04-10 Qi Yu, Min Zhang, Benu Adhikari, Luming Rui
Cinnamaldehyde nanoemulsion (CNE) was obtained through ultrasonication, using Tween 80 as an emulsifier. The CNE was then applied to chilled pork in conjunction with a high-voltage electrostatic field (HVEF) to mitigate quality deterioration during refrigerated storage. The particle size of CNE ranged from 60 to 150 nm and was positively correlated with the amount of added cinnamaldehyde. The polydispersity
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Advancing gelatin/cinnamaldehyde O/W emulsions electrospinability: Role of soybean lecithin in core-shell nanofiber fabrication Food Chem. (IF 8.8) Pub Date : 2024-04-10 Lin Lin, Houzhi Fang, Changzhu Li, Jinming Dai, Metab Alharbi, Haiying Cui
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Preparation of ionic porous polymers for extraction of four phenolic endocrine disrupting chemicals from fish and water samples Food Chem. (IF 8.8) Pub Date : 2024-04-10 Chengcheng Fan, Chenhuan Wang, Bin Zhao, Zixuan Cai, Qianqian Wang, Lin Hao, Zhi Wang, Qiuhua Wu, Chun Wang
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Corrigendum to “Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference” [Food Chemistry 445(2024) 138696] Food Chem. (IF 8.8) Pub Date : 2024-04-10 Lichang Yan, Ying Xu, Fan Yang, Chunhe Shi, Ye Liu, Shuang Bi
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Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation Food Chem. (IF 8.8) Pub Date : 2024-04-10 Dan Yan, Wanjun Xu, Qingqing Yu, Juan You, Ruichang Gao, Yulong Bao
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Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach Food Chem. (IF 8.8) Pub Date : 2024-04-10 Samia Mokh, Leticia Lacalle-Bergeron, David Izquierdo-Sandoval, M. Carmen Corell, Joaquim Beltran, Juan Vicente Sancho, Tania Portolés
Cold smoking enhances the appeal of fish products, offering consumers a smooth texture and a delicate smoky flavor. This study aims to explore variations in the volatile profile from different exposure times during cold smoking processing (light, moderate, and full-cure) in tune samples. An innovative untargeted analytical approach, headspace solid-phase microextraction combined with gas chromatography