The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics by Tingting Yang, Yang Liu, Jing Bai, Yan Fan, Ye Chen, Ping Dong, Xia Yang, Hu Hou

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Inhibition of carboxymethyllysine in walnut cookies via food additives by Wenfeng Han, Po Qiu, Songtao Ge, Taoying Wei

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Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar by Ao Zhang, Wenqing Zhang, Xiaorui Guo, Jiao Wang, Kai Liang, Yaao Zhou, Fanfan Lang, Yu Zheng, Min Wang

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A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products by Guoqiang Zhang, Jingbo Guo, Jinying Guo

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Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi by Yanxin Lin, Lingzhi Zhang, Wanting Tang, Jing Ren, Yijie Mo, Xiao Guo, Lizhong Lin, Yuqin Ding

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Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea by Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu

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Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS by Bing Yang, Wanjia Wang, Jianuo Zhang, Wei Gao, Lipeng Fan, Bimal Chitrakar, Yaxin Sang

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Human milk whey proteins: Constituents, influencing factors, detection methods, and comparative analysis with other sources by Xing Li, Xiaomei Zhang, Minghui Zhang, Xiaojia Liu, Ziyue Gao, Junying Zhao, Weicang Qiao, Lijun Chen

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Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors by Tianyu Su, Yu Fu, Jingjie Tan, Mohammed Gagaoua, Kathrine H. Bak, Olugbenga P. Soladoye, Zhongquan Zhao, Yongju Zhao, Wei Wu

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Characterizing microbial diversity and metabolic pathways in yak milk and fermented yak milk based on metagenomics: A study from Ganzi Tibetan autonomous prefecture by Jie Zhang, Yangbo Jiao, Kaiyang Liu, Wenyou Situ, Bilige Menghe, Yongfu Chen, Musu Zha

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Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions by Xiang Zhu, Di Wu, Lin Zhao, Chenggang Wen, Cao Yong, Qixin Kan

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Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films by Yuxin Zhao, Guanglong Yao, Kaimian Li, Jianqiu Ye, Jian Chen, Jie Zhang

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The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils by Xue Li, Wenwen Liu, Lu Xiao, Jie Zhao, Yan Chen, Liangxiao Zhang, Peiwu Li, Dolores Pérez-Marín, Xu Wang

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Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis by Jing Wen, Ruijie Huang, Shi Li, Lin Jiang, Liheng Shao, Qin Zhang, Chunhui Shan

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In-situ formation mechanism of endogenous fluorescent carbon dots during the roasting process of small yellow croaker (Larimichthys polyactis) by Yutong Qu, Shuyi Zhao, Jilong Ni, Long Jiao, Xiaoye Zhang, Soottawat Benjakul, Zhiyu Liu, Xiang Chen, Bin Zhang

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Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties by Dawei Zhu, Xin Zheng, Huiyin Dong, Xingquan Liu, Xianqiao Hu, Mingxue Chen, Xin Liu, Yafang Shao

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Multi-component screening coupled with ultrasound-assisted green extraction based on HPLC-HRMS for bio-actives analysis in saffron (Crocus sativus L.) by Shouying Wang, Yiqing Song, Miaomiao Chen, Bing Bai, Lin Zhou, Changyan Zhou, Yongchun Zhang, Zhiying Huang, Wenshuai Si

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Specific surface area changes and functional potential exploration of Pleurotus pulmonarius under ultrasonic frequency control by Hangyu Fan, Jinlin Jiang, Huaihai Dong, Jinqing Hu, Wenjun Chen, Yingjie Pan, Yong Zhao, Haiquan Liu

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Effects of water flow treatment on muscle quality, nutrient composition and volatile compounds in common carp (Cyprinus carpio) by Lei Wang, Lingran Wang, Chang Liu, Di Feng, Jintai Huang, Zhan Jin, Fangran Ma, Jiaxin Xu, Yuyue Xu, Meng Zhang, Miao Yu, Hongxia Jiang, Zhigang Qiao

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Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities by Zelin Huang, Yan Zhao, Weixing Yang, Lu Lang, Jun Sheng, Yang Tian, Xiaoyu Gao

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