Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China by Xiaoxi Zhang, Kaixian Wang, Qun Wang, Zhenan Shi, Hélder Oliveira, Nuno Mateus, Fuliang Han

“…Food Chemistry: X…”
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Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch by Wei Zhang, Danxia Shi, Wenming Dong, Hong Li, Xiaohui Liu

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Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines by Yu Chen, Xingmeng Lei, Luxing Sun, Binghong Gao, Peng An, Dongqing Ye, Haibin Mu, Yi Qin, Yuyang Song, Yanlin Liu

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Exploring the noncovalent interaction between β-lactoglobulin and flavonoids under nonthermal process: Characterization, physicochemical properties, and potential for lycopene deli... by Gongshuai Song, Fang Li, Ziming Xu, Nengliang Jiang, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong

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Vertical flow immunoassay for multiplex mycotoxins based on photonic nitrocellulose and SERS nanotags by Ruipeng Chen, Jingfang Hu, Hui Wang, Cheng Li, Haiqi Kang, Yuxuan Chen, Liang Yang, Xiangfang Tang, Benhai Xiong, Xiangwei Zhao

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Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties by Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang

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Characteristics and bioinformatics of peptides from natural and cultured sandfish (Holothuria scabra) by Pawitporn Daopa, Chakkapat Aenglong, Sittiruk Roytrakul, Teerasak E-kobon, Xue Zhao, Wanwimol Klaypradit

“…Food Chemistry: Molecular Sciences…”
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Characterization of mammary glands and milk fat globule transcripts in lactating buffalo and goats by Hancai Jiang, Xiaoxian Xu, Shuwan Wang, Xinhui Song, Ling Li, Qingyou Liu, Kuiqing Cui, Deshun Shi, Jian Wang, Hui Li, Jieping Huang, Zhipeng Li

“…Food Chemistry: Molecular Sciences…”
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A universal DNA microarray for rapid fish species authentication by Patrizia Bade, Sebastian Stix, Kristina Kappel, Jan Fritsche, Ilka Haase, Andrew Torda, Nils Wax, Markus Fischer, Dirk Brandis, Ute Schröder

“…Food Chemistry: Molecular Sciences…”
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Random antimicrobial peptide mixtures as non-antibiotic antimicrobial agents for cultured meat industry by Idan Yakir, Einav Cohen, Sharon Schlesinger, Zvi Hayouka

“…Food Chemistry: Molecular Sciences…”
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Plant Polyphenols and Oxidative Metabolites of the Herbal Alkenylbenzene Methyleugenol Suppress Histone Deacetylase Activity in Human Colon Carcinoma Cells by Isabel Anna Maria Groh, Chen Chen, Claudia Lüske, Alexander Thomas Cartus, Melanie Esselen

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Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour by Yana Cahyana, Tomi Nugraha, Nabila Aprilira, Karina Ayuningtias, Giffary Pramafisi Soeherman, Herlina Marta, Tensiska Tensiska

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Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion by Kira Bieck, Franziska Ebert, Tilman Grune, Jana Raupbach

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Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk by Martysiak-Żurowska Dorota, Puta Małgorzata, Barczak Natalia, Dąbrowska Joanna, Malinowska-Pańczyk Edyta, Kiełbratowska Bogumiła, Kołodziejska Ilona

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Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries by Greta Jakobsdottir, Narda Blanco, Jie Xu, Siv Ahrné, Göran Molin, Olov Sterner, Margareta Nyman

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Adulteration detection in cactus seed oil: Integrating analytical chemistry and machine learning approaches by Said El Harkaoui, Cristina Ortiz Cruz, Aaron Roggenland, Micha Schneider, Sascha Rohn, Stephan Drusch, Bertrand Matthäus

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Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment by Karsten Olsen, Bo B. Jespersen, Vibeke Orlien

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Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source by Jenny Ahlborn, Alexander Stephan, Theresa Meckel, Garima Maheshwari, Martin Rühl, Holger Zorn

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Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration by Ioanna Pyrka, Stavros Stefanidis, Stella A. Ordoudi, Sofia Lalou, Nikolaos Nenadis

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Multispecies pasture diet and cow breed affect the functional lipid profile of milk across lactation in a spring-calving dairy system by Renata Kostovska, Gaetan Drouin, Joaquín J. Salas, Mónica Venegas-Calerón, Brendan Horan, John T. Tobin, Tom F. O'Callaghan, Sean A. Hogan, Alan L. Kelly, Laura G. Gómez-Mascaraque

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