Food Chemistry-X

Comparison of the content of taste and nutrition-related non-volatile compounds in cultivated and wild blueberry varieties in Northeast China.

Screening and evaluation of novel DPP-IV inhibitory peptides in goat milk based on molecular docking and molecular dynamics simulation.

Evaluation of aroma characteristics of Eriocheir sinensis meat as affected by environmental ammonia.

Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats.

Effect of different killing methods during curing on the phytochemical and bacterial composition of Vanilla planifolia using multi-omic approaches

使用多组学方法研究不同杀青方法对香草兰植物化学和细菌组成的影响

Comparative analysis of key aroma compounds in air-frying roasted pork from five species.

Effects of orthogonal dual-frequency ultrasound-assisted treatment combined with bioactive coating containing Melissa officinalis L. essential oil on changes in quality, lipid, and protein of large yellow croaker (Pseudosciaena crocea) during cold storage

正交双频超声辅助处理联合含蜜蜂花精油生物活性涂层对大黄鱼冷藏期间品质、脂质和蛋白质变化的影响

Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and in vitro gastrointestinal digestibility

微波处理和水浴加热处理对虎豆籽粕谷蛋白性能的影响：结构特征、功能特性和体外胃肠消化率变化的见解

Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine

酿酒酵母与不同乳酸菌共发酵对西梅酒有机酸、可溶性糖、生物胺、酚含量、抗氧化活性及香气的影响

Comprehensive structural analysis of anthocyanins in blue honeysuckle (Lonicera caerulea L.), bilberry (Vaccinium uliginosum L.), cranberry (Vaccinium macrocarpon Ait.), and antioxidant capacity comparison

蓝花忍冬 (Lonicera caerulea L.)、越橘 (Vaccinium uliginosum L.)、蔓越莓 (Vaccinium macrocarpon Ait.) 中花青素的综合结构分析及抗氧化能力比较