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Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage

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Food chemistry: X. 2025 Mar 22:27:102406. DOI:10.1016/j.fochx.2025.102406

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Food chemistry: X. 2025 Mar 19:27:102404. DOI:10.1016/j.fochx.2025.102404

Seed multispectral imaging combined with machine learning algorithms for distinguishing different varieties of lettuce (Lactuca sativa L.)

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Food chemistry: X. 2025 Mar 19:27:102399. DOI:10.1016/j.fochx.2025.102399

Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products

近来层析-耦合质谱法在分析食品产品污染物方面的应用进展

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Food chemistry: X. 2025 Mar 20:27:102397. DOI:10.1016/j.fochx.2025.102397

Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses

基于靶向及非靶向代谢组学和微生物群落解析外源物质改善温室茶品质的新认识

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Food chemistry: X. 2025 Mar 24:27:102410. DOI:10.1016/j.fochx.2025.102410

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