Food Chem X

期刊全称Food Chem X
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期刊相关文献 (31)

Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun

添加富含膳食纤维和多酚的食品配料对中国馒头微观结构、质地、淀粉消化率和功能特性的影响

期刊:Food Chem X
影响因子:6.500
doi:PMC12593683
Guoze Wang，Ying Yuan，Fang Chen，Hongqing Huang，Feng Luo，Rongzheng Duan，Qin Zhou，Jiaqiang Luo，Peng Luo，Li Liu
发表日期：2025
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Comparative metabolomic profiling using untargeted UHPLC-HRMS and GC-MS reveals thermal-induced chemical changes in dried turmeric

利用非靶向超高效液相色谱-高分辨率质谱（UHPLC-HRMS）和气相色谱-质谱（GC-MS）进行比较代谢组学分析，揭示了干姜黄中热诱导的化学变化。

期刊:Food Chem X
影响因子:6.500
doi:10.1016/j.fochx.2025.103104.
Choong-In Yun,Ga-Yeong Lee,Young-Jun Kim,JaeHwan Lee
代谢
发表日期：2025
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Enhancing postharvest storage quality and cuticular wax composition of summer black grapes through preharvest calcium application

通过采前施用钙来提高夏季黑葡萄的采后贮藏品质和角质蜡成分。

期刊:Food Chem X
影响因子:6.500
doi:10.1016/j.fochx.2025.103260.
Yaoying Zeng ,Hui Su ,Le Xie ,Yubo Xiong ,Zhuojun Yu ,Jiehai She ,Kai Zhang ,Hongyan Huo ,Wei He ,Wenhua Zhou
发表日期：2025
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A novel MOF-on-MOF composite versus its MOF shell: a comparative sorbent study for dispersive micro-solid phase extraction of pesticides in food samples

一种新型MOF-on-MOF复合材料与其MOF壳层：用于分散微固相萃取食品样品中农药的吸附剂对比研究

期刊:Food Chem X
影响因子:6.500
doi:10.1016/j.fochx.2025.103091.
Mahdi Ghorbani ,Mojgan Ojaghzadeh Khalil Abad ,Majid Keshavarzi
发表日期：2025
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Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation

烘焙预处理可减少绿茶饮料中发酵异味的形成：来自化学计量学和感官评价的证据

期刊:Food Chem X
影响因子:6.500
doi:10.1016/j.fochx.2025.102950.
Jie-Qiong Wang ,Ying Gao ,Jian-Xin Chen ,Fang Wang ,Yuan-Yuan Ma ,Zhi-Hui Feng ,Jun-Feng Yin ,Liang Zeng ,Weibiao Zhou ,Yong-Quan Xu
发表日期：2025
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Combining volatilomics and untargeted metabolomics revealed the important role of sinigrin in flavor development of Zhacai

结合挥发性代谢组学和非靶向代谢组学，揭示了芥子苷在扎菜风味形成中的重要作用。

期刊:Food Chem X
影响因子:6.500
doi:10.1016/j.fochx.2025.102935.
Wenfeng Li ,Fangtian Bao ,Yimeng Wang ,Chan Liang ,Wanjie Zhang ,Jian Ming
代谢
发表日期：2025
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Potential of beef tallow/palm oil blend as Chongqing hotpot oil from a physicochemical and flavor perspective

从理化和风味角度探讨牛油/棕榈油混合物作为重庆火锅油的潜力

期刊:Food Chem X
影响因子:6.500
doi:10.1016/j.fochx.2025.102371.
Cen Zhang ,Wenjing Lu ,Di Chen ,Yuhao Zhang ,Jie Li ,Zhongjun Gou ,Chaogeng Xiao
发表日期：2025
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Epigallocatechin gallate and l-ascorbic acid in conjunction with modified atmospheric packaging preserve color and quality of refrigerated longtail tuna (Thunnus tonggol) slices

表没食子儿茶素没食子酸酯和左旋抗坏血酸与改良气调包装相结合，可保持冷藏长尾金枪鱼（Thunnus tonggol）片的色泽和品质。

期刊:Food Chem X
影响因子:6.500
doi:10.1016/j.fochx.2025.102683.
Suguna Palanisamy ,Avtar Singh ,Bin Zhang ,Jong-Whan Rhim ,Jun Tae Kim ,Yu Fu ,Soottawat Benjakul
发表日期：2025
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Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach

运用感官组学方法对凤凰单丛乌龙茶花蜜香中的关键香气成分进行表征

期刊:Food Chem X
影响因子:6.500
doi:10.1016/j.fochx.2025.102538
Jirui Kun ,Zhengfei Luo ,Menghan Gong ,Qing Meng ,Yingjuan Chen ,Lianyu Yuan ,Yiwei Weng ,Jin Sun ,Hongwei Dai ,Huarong Tong
发表日期：2025
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Analysis of differences in physicochemical properties of different sorghum varieties and their influence on the selection of raw materials for winemaking

分析不同高粱品种理化性质的差异及其对酿酒原料选择的影响

期刊:Food Chem X
影响因子:6.500
doi:PMC11225647
Xin Shi，Chenming Fan，Chunmei Pan，Fangli Zhang，Xiaoge Hou，Ming Hui
发表日期：2024
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