Food Chemistry Advances
SCOPUS (2022-2025)
2772-753X
Cơ quản chủ quản: N/A
Các bài báo tiêu biểu
Procedures to investigate potential of plants as natural food preservatives: Extraction technology, phytochemical characterisation, and antimicrobial bioassays
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Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber with varied particle sizes
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Inclusion of an antiplatelet agent inside into β-cyclodextrin for biochemical applications with diverse authentications
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Variations in volatile compounds in Chinese water chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) processed with different methods by HS-GC-IMS and HS-SPME-GC-MS
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Withania somnifera fruit extract is effective in controlling microbial growth and lipid oxidation and improves the functional value of cheese
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Processing, physicochemical and nutritional properties of steamed bread fortified with Chinese Huai-shan Yam
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Change in physicochemical properties, aroma components, and potentially beneficial compounds during the stir-frying of Massa Medicata Fermentata
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Bioactives from Psidium guajava leaf decoction: LC-HRMS-MS-Qtof identification, bioactivities and bioavailability evaluation
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