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Papers in Food Chemistry Advances

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1. Designing high moisture meat analogues: A review on future perspectives to combine plant protein blending and processing for consumer acceptanceFood Chemistry Advances · 2026
2. Extraction methods, chemical composition and biological activities of essential oilsFood Chemistry Advances · 2026
3. Valorization of Sacha inchi press cake for plant-based meat analogues: Techno-functional properties, nutritional quality, and consumer acceptanceFood Chemistry Advances · 2026
4. Non-thermal preservation of traditional fermented Pla-som: Effects of UV-C, pulsed electric field, and gamma irradiation on safety and qualityFood Chemistry Advances · 2026
5. Lemongrass essential oil–loaded kidney bean starch/nano-starch biopolymer films for active food packaging applicationsFood Chemistry Advances · 2026
6. Micro- and nanobubbles in food processing: From product quality enhancement to process sustainabilityFood Chemistry Advances · 2026
7. Molecular Weight-Dependent Prebiotic and α-Glucosidase Inhibitory Activities of Enzymatically Hydrolyzed Pigmented Rice ExtractsFood Chemistry Advances · 2026
8. Genotypic variability and multivariate characterization of antioxidant-associated bioactive compounds among genotypes of Indian blackberry fruitsFood Chemistry Advances · 2026
9. Effects of fermentation and ultrasound pretreatment followed by fermentation on nutritional, phytochemical and in vitro bio-accessibility of veldt grape (Cissus quadrangularis L.) stem pulpFood Chemistry Advances · 2026
10. Germination alters the chemical and sensory quality of Robusta coffeeFood Chemistry Advances · 2026
11. Comparative Effects of Thermal and Ultrasound Processing on the Quality and Functional Properties of Thai Stingless Bee HoneyFood Chemistry Advances · 2026
12. Extraction and quantification of ethyl cellulose-coated vitamins C, B5, and B9Food Chemistry Advances · 2026
13. Integrated phytochemical profiling and Keap1-targeted computational insights into antioxidant compounds from Camellia longii flower extractsFood Chemistry Advances · 2026
14. Non-covalent buckwheat protein-rutin complexation for improved functional biopolymer film-forming powder using physical mixing process and dialysis techniquesFood Chemistry Advances · 2026
15. Network pharmacology and molecular docking analysis of propolis-derived bioactive compounds targeting antihypertensive pathwaysFood Chemistry Advances · 2026
16. Fermented Thai sacred lotus stamens as a source of neuroprotective phytochemicals: changes in bioactive composition, antioxidant activity, and Alzheimer’s disease-related enzyme inhibitionFood Chemistry Advances · 2026
17. Development of active packaging: Integrating gallic and ascorbic acids into polylactic acid-microcrystalline cellulose (PLA-MCC) biodegradable filmsFood Chemistry Advances · 2026
18. Insights into physicochemical traits, bioactive compounds, and antioxidant activity of two lesser-known Iranian melon accessions in developmental stagesFood Chemistry Advances · 2026
19. Rutin Degradation and Bioactivity Alterations in Capparis spinosa L. Fruits Subjected to Traditional Salting: A Comparative Study of Fresh and Salt-Cured ExtractsFood Chemistry Advances · 2026
20. Development, Characterization, and Commercial Feasibility of a Deep-Frying Oil Blend with a Balanced Fatty Acid Profile and Low Trans Fatty Acid ContentFood Chemistry Advances · 2026
21. Microencapsulation of Clove and Tamarind Extract using Xanthan gum and Whey Protein Isolate: Physicochemical, Structural, and Storage Stability CharacterizationFood Chemistry Advances · 2026
22. Coffee silver skin as a functional ingredient in sponge cake: Effects on nutritional quality, antioxidant properties and in vitro digestibilityFood Chemistry Advances · 2026
23. Optimized green extraction of chiral perillaldehyde and multi-targeted molecular docking for advanced anti-aging applications : Sustainable valorization of Ammodaucus leucotrichusFood Chemistry Advances · 2026
24. A novel alginate-based coating with thymol nanocarriers to combat spoilage in chicken breast: Comparing the performance of nanoemulsions and nano lipid carriersFood Chemistry Advances · 2026
25. From matrix complexity to fraud detection: Mechanistic challenges and integrated authentication frameworks for camel milkFood Chemistry Advances · 2026
26. Botryosphaeran β-glucan: Structure–activity and functional food challenges, functional food applications and biotechnological potentialFood Chemistry Advances · 2026
27. Processing effects on the nutritional and phytochemical properties of pigmented rice products: A comprehensive reviewFood Chemistry Advances · 2026
28. Comparative characterization and nanoencapsulation of seahorse (Hippocampus sp.) protein fractions: Amino acid profile, gastrointestinal release behavior, and antioxidant retentionFood Chemistry Advances · 2026
29. Linking agricultural by-product valorization to food innovation: Thermal-mechanical enhancement of Sacha inchi (Plukenetia volubilis L.) press cakeFood Chemistry Advances · 2026
30. Bioactive profiling of honey from the Somali region, Ethiopia: Evaluation of antioxidant capacity and broad-spectrum antibacterial efficacyFood Chemistry Advances · 2026
31. Improving postharvest quality of fresh pistachios by aloe vera–CMC composite coating functionalized with herbal essential oilFood Chemistry Advances · 2026
32. Pectin extracted from Dillenia serrata fruit peels using ammonium oxalate and microwave-assisted extraction methods and its usage in film packagingFood Chemistry Advances · 2026
33. Engineering tannin functionality in food systems: a multiscale framework for balancing nutritional trade-offs and digestive modulationFood Chemistry Advances · 2026
34. Bioconversion of orange peel into prebiotic pectic oligosaccharides via integrated immobilized polygalacturonase hydrolysis and probiotic fermentationFood Chemistry Advances · 2026
35. Comparative HPLC-Based Phytochemical Profiling, Antioxidant and Antibacterial Activities, and Multivariate PCA Analysis of Aqueous and Ethanolic Extracts of Moroccan Dysphania ambrosioidesFood Chemistry Advances · 2026
36. Designing Freeze-Dried Camel Milk–based Ice Cream Systems: A Critical Review and Methodological Framework for Functional Dry MixesFood Chemistry Advances · 2026
37. Inhibitory kinetics and antioxidant efficiency of kiwicha (Amaranthus caudatus L.) protein hydrolysates for preserving minimally processed Potato (Solanum tuberosum) and yacon (Smallanthus sonchifolius)Food Chemistry Advances · 2026
38. Plant Based Nano delivery systems for potential Food Applications: A ReviewFood Chemistry Advances · 2026
39. Formulation, Characterization, and Applications of Nanobubbles in Food Processing: A ReviewFood Chemistry Advances · 2026
40. Valorization of Custard Apple (Annona squamosa L.) peel waste: Effect of drying methods on physicochemical properties, bioactive compounds, and application in functional cream biscuitsFood Chemistry Advances · 2026
41. Exploring the nutritional and pharmacological potential of snail slime: a comprehensive reviewFood Chemistry Advances · 2026
42. Ultrasound-assisted extraction of phenolic compounds and antioxidant activities from Raphia farinifera Fruit: Box-Behnken design optimization and microstructural characterizationFood Chemistry Advances · 2026
43. Gas chromatography-mass spectrometry (GC–MS) fatty acid profiling and quantification of marine fish from Sri Lanka and hierarchical clustering based on lipid quality indicesFood Chemistry Advances · 2026
44. Impact of maturity stage on nutritional quality, bioactive compounds, and anti-nutrients in dried Moringa oleifera lam. flowersFood Chemistry Advances · 2026
45. Synergistic Effects of Pressure–Temperature Conditions on Quality, Enzymatic Stability, and Functional Properties of Yanang Leaf JuiceFood Chemistry Advances · 2026
46. Nutritional and biochemical studies on the tenderization of cowhide (Ponmo) using papain from different parts of papayaFood Chemistry Advances · 2026
47. Development, nutritional and functional characterization of an optimized complementary food from local rice, Bambara Groundnut, Moringa, and datesFood Chemistry Advances · 2026
48. Electrochemical detection of folic acid: Sensitivity and selectivity trends across carbon-based, metal-based, and other modified electrodesFood Chemistry Advances · 2026
49. Obtaining a supramolecular complex of Vitamin E in a β-Cyclodextrin shell with silver nanoparticlesFood Chemistry Advances · 2026
50. Encapsulation Technologies for Anthocyanin Derived from Edible Flowers: A Comparative Review of Micro and Nano Encapsulation Strategies and Their Food Industry ApplicationsFood Chemistry Advances · 2026