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Papers in Food Chemistry Advances

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51. Sustainable Solvent-Free Microwave Extraction of Giant Ginger Essential Oil: Process Intensification, Kinetic Modeling, and Functional Application for Off-Flavor DeodorizationFood Chemistry Advances · 2026
52. Selenium-enriched autolyzed yeast as a potential therapeutic intervention for mitigating zearalenone-induced oxidative stress and enhancing immune system functionFood Chemistry Advances · 2026
53. Bioactive extracts from Mediterranean agro-waste obtained by subcritical water: Chemical profiling and cellular anti-inflammatory effectsFood Chemistry Advances · 2026
54. Cabbage juice supplementation modulates oxido-nitrosative stress, pro-inflammatory and immune responses in female wistar rats exposed to forced swim stress, high-fructose solution and high-fat syrupFood Chemistry Advances · 2026
55. Potential applications of lipid droplets from marine plants and microalgae in food and healthFood Chemistry Advances · 2026
56. Chemical and antioxidant characterisation of Karvi (Strobilanthes callosa) honey, a rare monofloral honey from the Western Ghats of India: metabolomic insights and lumichrome as a distinctive fluorescent markerFood Chemistry Advances · 2026
57. The spatial heterogeneity of aroma compounds and microbial communities during the stacking process of Qingke Jiangxiang BaijiuFood Chemistry Advances · 2026
58. Polyvinyl alcohol-based films for active meat packaging: Preservation mechanisms and applications – A Mini-ReviewFood Chemistry Advances · 2026
59. Quality Attributes of Cookies Enriched with Protein Concentrates from Hyacinth Bean (Lablab purpureus)Food Chemistry Advances · 2026
60. Physicochemical and bioactive changes of fig (Ficus carica L.) fruits throughout maturation: A comparative study of maturity stagesFood Chemistry Advances · 2026
61. Adopting new approach methodologies for food safety assessment: A scoping review of evidence from SingaporeFood Chemistry Advances · 2026
62. Comparative extraction strategies for maximizing phytochemicals and antioxidant potential in red and yellow cashew (Anacardium occidentale L.) leaf varietiesFood Chemistry Advances · 2026
63. Carboxymethyl cellulose coatings improve drying kinetics, physicochemical quality, and bioactive stability of osmotically dehydrated Keaw Kamin mango (Mangifera indica L.)Food Chemistry Advances · 2026
64. Sicana odorifera seeds as a new source of punicic acid determined by NMR analysesFood Chemistry Advances · 2026
65. Edible coating containing chitosan, nisin, and potato peel extract to extend shelf life of refrigerated black tiger shrimp (Penaeus monodon)Food Chemistry Advances · 2026
66. Development of Functionally Modified Low Glycemic Index Rice Flour from Sona Masuri through Controlled Enzymatic Hydrolysis”Food Chemistry Advances · 2026
67. Physicochemical Characterisation of Hydroxypropyl Methylcellulose and Xanthan Gum Emulsion Template Oleogels With Different Vegetable OilsFood Chemistry Advances · 2026
68. Plant growth regulators affecting the agro-physiological and phytochemical traits of Damask rose (Rosa damascena Mill.)Food Chemistry Advances · 2026
69. Process-Dependent Modulation of Anthocyanins, Phenolics and Starch in Purple-Fleshed Sweet Potato Peel and Flesh During Thermal Processing by Steaming and Air FryingFood Chemistry Advances · 2026
70. Milling-dependent modulation of color, texture, and antioxidant properties in Riceberry-substituted Hom Pathum rice-based breadFood Chemistry Advances · 2026
71. The impact of different plant-based wall materials on the microencapsulation of Medium Chain Triglycerides (MCTs) via spray drying techniqueFood Chemistry Advances · 2026
72. BSG-derived protein isolate as a base for fermented protein beverages – modulation of techno-functional and sensory characteristics using different lactic acid bacteria strainsFood Chemistry Advances · 2026
73. FTIR-based functional group changes and bioactivity evaluation of milkfish (Chanos chanos) protein hydrolysates produced by bromelainFood Chemistry Advances · 2026
74. Rice starch as a functional additive to enhance 3D printability of date pasteFood Chemistry Advances · 2026
75. Effect of non-thermal chlorine dioxide and UV-C treatments on bioactive stability, quality attributes, and microbiological safety of passion fruit juice during storageFood Chemistry Advances · 2026
76. Mycotoxins, antioxidant capacity, physicochemical and sensory quality of specialty coffees from Cajamarca, PeruFood Chemistry Advances · 2026
77. Thirteen trace elements analysis by ICP-MS in Iranian commercial pistachio cultivars, and human health risk assessmentFood Chemistry Advances · 2026
78. Polycyclic aromatic hydrocarbons in edible oils, control strategies, formation mechanism and health impact; a systematic reviewFood Chemistry Advances · 2026
79. Understanding the role of native and pre-gel starches in the stabilization mechanisms of egg white foams produced by aeration and microwave dehydrationFood Chemistry Advances · 2026
80. Simultaneous Quantification of Phytochemical Contents and Evaluation of Biological Activity of Combined Pigment Rice ExtractFood Chemistry Advances · 2026
81. Milk-Clotting Performance of Crude Edible Plant Filtrates for Camel Milk Coagulation in Dire Dawa Administration, EthiopiaFood Chemistry Advances · 2026
82. Dietary Phytochemicals and Nutraceuticals in Hormetic Modulation of Human Health: Molecular Mechanisms and Translational PerspectivesFood Chemistry Advances · 2026
83. Valorization of Peanut Meal Through Solid-State Fermentation: Enhancing Protein Functionality and Reducing Aflatoxins, Allergenic and Anti-Nutritional FactorsFood Chemistry Advances · 2026
84. Evaluating the storage stability of tomato paste using chemical preservatives: Assessing its quality attributes and predictive modeling with machine learningFood Chemistry Advances · 2026
85. Agri-Food By-Product Valorisation and Safety in Sustainable Food Systems: Hidden Hazards, Risk–Benefit Trade-Offs, Challenges and OpportunitiesFood Chemistry Advances · 2026
86. Development, Quality Assessment and Probable Aroma Constituents of Red Dragon Fruit-Based WineFood Chemistry Advances · 2026
87. Effect of blending ratio and baking temperature on nutritional quality and sensory acceptability of bread developed from the blends of wheat, sweet lupine flour and moringa leaf powderFood Chemistry Advances · 2026
88. Yield, Pesticide Residues, and Bioactive Compounds of Ugandan Arabica and Robusta Coffee FlowersFood Chemistry Advances · 2026
89. Development of Chickpea-Enriched Rice Third-Generation (3G) Snacks: Physicochemical, Sensorial, and Nutritional EvaluationFood Chemistry Advances · 2026
90. Prebiotics as Functional Ingredients in Beverages: A Comprehensive Review of Health Benefits and ApplicationsFood Chemistry Advances · 2026
91. The Employment of Vis-NIR and FTIR Spectroscopy in Combination with Chemometrics for the Authentication of Patin Fish OilFood Chemistry Advances · 2026
92. Structural, techno-functional and thermal properties of protein fractions from Inga jinicuil seeds: An underexplored legume protein sourceFood Chemistry Advances · 2026
93. Tyrosol and Hydroxytyrosol: Current Insights into Biosynthesis, Nutraceutical Versatility, and Human HealthFood Chemistry Advances · 2026
94. Exploring the Phytochemical Complexity of Herbal Based Products by Untargeted Metabolomics with Turmeric and Hawthorn as Case AnalysesFood Chemistry Advances · 2026
95. Physicochemical properties and digestibility of starches isolated from ungerminated and germinated mung bean flour under heat-moisture treatment at different conditionsFood Chemistry Advances · 2026
96. Environmental and external determinants of postharvest storage: Impacts, challenges, and sustainable mitigation strategiesFood Chemistry Advances · 2026
97. Valorization of Defatted Rice Bran for Xylose-Rich Syrup Production via Enzymatic Hydrolysis using Response Surface MethodologyFood Chemistry Advances · 2026
98. Advancing sustainable diets through encapsulation and co-encapsulation of bioactive compounds from agricultural by-products: An updated reviewFood Chemistry Advances · 2026
99. A Calibration-Enhanced Real-Time PCR Method for Bovine Ingredient Quantification Using Single-Copy Nuclear Gene MarkersFood Chemistry Advances · 2026
100. Risk assessment of heavy metals exposure from consumption of salted-sun-dried fishFood Chemistry Advances · 2026