The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing by Zhuo Wang, Jibing Ma, Guoyuan Ma, Qunli Yu, Ling Han, Li Zhang

“…Food Chemistry: X…”
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Evidence linking phthalate exposure to alterations of hematologic parameters in Chinese children: A cross-sectional study by Mei-Ting Wei, Ying Wen, Zhu-Xia Zhang, Xiu-Ju Liu, Feng-Xiang Wei, Wei-Qiang Liu, Li Zhou, Ding-Yan Chen, Yao Yao

“…Environmental Chemistry and Ecotoxicology…”
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Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes by Feiran An, Kun Zhuang, Lingling Shangguan, Lan Yao, Jun Dai

“…Food Chemistry: X…”
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A multidimensional study for design of phytochemical profiling, antioxidant potential, and enzyme inhibition effects of ışgın (Rheum telianum) as an edible plant by Ahmet Zafer Tel, Kubra Aslan, Mustafa Abdullah Yılmaz, İlhami Gulcin

“…Food Chemistry: X…”
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Effect of temperature and time on purity, morphology and phase transformations of silica from rice husk by Md. Tariqul Islam, Md. Faruk Hossen, Md. Kudrat-E-Zahan, Md. Ali Asraf, C.M. Zakaria, Hayatullah, Md Shohel Rana

“…Chemistry of Inorganic Materials…”
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Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides by Xingyu Mei, Jiabei Xia, Wenqing Li, Yufen Wu, Huan Cheng, Shiguo Chen, Xingqian Ye, Jianle Chen

“…Food Chemistry: X…”
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Site-selective dimethylation of flavonoids using fusion flavonoid O-methyltransferases by Kyungha Lee, Seong Hee Bhoo, Sang-Won Lee, Man-Ho Cho

“…Applied Biological Chemistry…”
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Green analysis of illicit drugs on banknote dust by Teresa Cecchi, Arianna Giuliani, Carlo Catini

“…Green Analytical Chemistry…”
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Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6 by Haiyan Yu, Shiqi Wu, Qiaowei Li, Chen Chen, Qian Chen, Huaixiang Tian

“…Food Chemistry: X…”
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Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity by Hailei Sun, Jia Wang, Jina Han, Xiaolong Li, Juan Zhao, Yimin Zhang, Jingxin Sun

“…Food Chemistry: X…”
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The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome by Tiantian Gu, Mingcai Duan, Li Chen, Yong Tian, Wenwu Xu, Tao Zeng, Lizhi Lu

“…Food Chemistry: X…”
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Development and validation of a new reverse-phase high-performance liquid chromatography (RP-HPLC) method for the quantifications of tolperisone loaded in liposomes by Rawan N. AlKaraki, Rula R. Haddadin, Shahed K. Tarawneh, Marwa A.M. Alimari, Rehan M. Alkasasbeh, Tebat Al-ferdous E. Shamaileh, Mustafa S. Almohtaseb, Malek G. Hajaya

“…Results in Chemistry…”
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A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses by Alice Njolke Mafe, Great Iruoghene Edo, Osamah S. Majeed, Tayser Sumer Gaaz, Patrick Othuke Akpoghelie, Endurance Fegor Isoje, Ufuoma Augustina Igbuku, Joseph Oghenewogaga Owheruo, Rapheal Ajiri Opiti, Yasal Garba, Arthur Efeoghene Athan Essaghah, Dina S. Ahmed, Huzaifa Umar

“…Food Chemistry Advances…”
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Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase... by Wenjing Huang, Zhibin Ye, Yida Wu, Tianzi Yu, Wei Zhao, Zihao Qi, Yanqun Jiang, Qiuyan Liu, Guofu Lu, Jingming Ning

“…Food Chemistry: X…”
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3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content by Zhenbin Liu, Xi Chen, Meirong Ruan, Yumei Liao, Zihao Wang, Yucheng Zeng, Hongbo Li, Liangbin Hu, Haizhen Mo

“…Food Chemistry: X…”
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Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis by Jia Wang, Dongjie Zhang, Jie Li, Tingting Zou, Rong Wen, Yaqiong Hou, Huanlu Song, Hongliang Li, Hairan Ma, Jiao Shi

“…Food Chemistry: X…”
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A comprehensive review of AI-based collagen valorization: Recent trends, innovations in extraction, and applications by Arthi Srinivasan, Arun Gupta, Vigneswaran Narayanamurthy

“…Green Analytical Chemistry…”
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Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications by Jiale Li, Jun Liu, Hui Yue, Yuanyuan Ma, He Li, Yuanliang Hu, Xiang Yu, Weiwei Dong, Yanli Feng

“…Food Chemistry: X…”
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Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant by Thomas Owen Hay, Melissa A. Fitzgerald, Joseph Robert Nastasi

“…Food Chemistry: X…”
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Design, theoretical approaches and new framework of pyrazolo[3,4-d]pyrimidine as potent anticancer agents: Efficient synthesis, ADME-T and molecular docking by Peduri Suresh Reddy, Thuraka Sekhar, Pinnu Thriveni, Gandla Mahesh Kumar, Allaka Tejeswara Rao, Mohammad Raish, Tota Giridhar, Gudipati Srinivasulu

“…Results in Chemistry…”
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