Formation of volatile compounds in salt-mediated naturally fermented cassava by Alberta N.A. Aryee, Christabel Tachie, Aleksei Kaleda

“…Food Chemistry: X…”
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Screening of soybean antifungal isoflavones based on targeted metabolomics analysis by Nishbah Mughal, Xiaowen Zhang, Noman Shoaib, Juncai Deng, Jinya Guo, Jing Zhang, Wenyu Yang, Jiang Liu

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Comparison of the content of taste and nutrition-related non-volatile compounds in cultivated and wild blueberry varieties in Northeast China by Xu Xie, Jinlong Tian, Yuehua Wang, Chi Shu, Hailong Gui, Zhen Cheng, Zeming Wang, Ziqi Song, Qilin Tian, Bosu Wen, Bin Li

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Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigilla... by Wenyun Xiong, Lixin Ding, Wendie Cui, Lei Zhao, Shengbao Cai

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Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics by Xueya Wang, Kuan Lu, Wenxin Li, Ju Chen, Yong Yin, Xiaojing Sun, Min Lu, Jianwen He

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Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes by Shasha Cheng, Yu Zhang, Heng Zhou, Zhen Huang, Haifu Jia, Yujun Jiang, Hao Wang, Chaoxin Man

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Enhanced multivariate data fusion and optimized algorithm for comprehensive quality profiling and origin traceability of Chinese jujube by Peng Chen, Xiaoli Wang, Rao Fu, Xiaoyan Xiao, Yu Li, Tulin Lu, Tao Wang, Qiaosheng Guo, Peina Zhou, Chenghao Fei

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Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines by Xiaomin Zang, Qing Du, Jiao Jiang, Yan-ying Liang, Dongqing Ye, Yanlin Liu

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Comparative study on photocatalytic efficiency of Mg doped CuFeO2 versus TiO2 doped CuFeO2 delafossite based on their application for the removal of tartrazine yellow dye by Sayam Bhattacharyya, Sk Aakash Hossain, Sampad Sarkar, Papita Das

“…Chemistry of Inorganic Materials…”
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Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies by Yuanyuan Wei, Delu Ning, Liping Sun, Ying Gu, Yongliang Zhuang, Yangyue Ding, Xuejing Fan

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Dynamics of linalool and its derivatives enantiomers in Camellia sinensis var. Assamica “Hainan dayezhong” by Ying Zhou, Junjie Tian, Hainuo Hong, Yang Gao, Yunchuan He, Zeng-Rong Zhu

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A CsPb0.95Ni0.05Br3 NCs-based fluorescence sensor for rapidly and accurately evaluating trace water in edible oils along with the structure destruction and dissolution by Qin Ye, Penghao Zhu, Xianghe Meng, Jie Li, Yuanchao Lu

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New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food by Amanda Tresiliana Mulio, Chien-Shan Chiu, Yung-Jia Chan, Wen-Chien Lu, Po-Hsien Li

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Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy by Priyanka Prajapati, Chhavi Porwal, Meenakshi Garg, Neha Singh, Susmita Dey Sadhu, Rajni Chopra, Eram S. Rao, Aparna Agarwal, Mohd Saeed, Safia Obaidur Rab, Dipendra Kumar Mahato, Pradeep Kumar, Madhu Kamle, Abhishek Dutt Tripathi

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Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties by Wenyuan Zhang, Liang Li, Yaqi Zhao, Haixia Yang, Xuejie Zhang, Zhanquan Zhang, Xue Wang, Zhenzhen Xu, Wanxing Wang, Jianjun Deng

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Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds by Han Zhao, Li-Juan Chai, Wei Zhang, Xiao-Juan Zhang, Zhen-Ming Lu, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu

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Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture by Yaxuan Liao, Mengdi Xin, Hao Dong, Yuxing Liu, Lingling Li, Xinyong Guo, Shaobo Cheng, Guogang Chen

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Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production by Zahra Kargar, Abdollah Hematian Sourki

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Influence of dual stratification on the magnetohydrodynamic flow of Jeffrey nanofluid over an exponentially stretching permeable sheet with viscous dissipation and Joule heating by M. Siva Sankari, M. Eswara Rao, Fuad A. Awwad, Emad A. A. Ismail, O. D. Makinde, Waris Khan

“…Frontiers in Chemistry…”
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Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications by Tanu Tomar, Angel Sachdeva, Joydeep Dutta, Abdel Rahman Mohammad Al Tawaha, Arun Karnwal, Tabarak Malik, Manickam Selvaraj

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