Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
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Author：
Xu Yan, Ying Yue, Bingrui Guo, Sufang Zhang, Chaofan Ji, Yingxi Chen, Yiwei Dai, Liang Dong, Beiwei Zhu, Xinping Lin
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FOOD CHEMISTRY
Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments
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Author：
Shiling Feng, Pingjin Li, Yusong Li, Xinsheng Xiao, Xinyu Chen, Haiqin Leng, Heng Liang, Lijun Zhou, Tao Chen, Chunbang Ding
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FOOD CHEMISTRY
Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying
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Author：
Wenfeng Li, Chan Liang, Fangtian Bao, Tingting Zhang, Yanru Cheng, Wanjie Zhang, Yalong Lu
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Food Chemistry-X
Bioremediation of Aflatoxin B1 by Meyerozyma guilliermondii AF01 in Peanut Meal via Solid-State Fermentation
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Author：
Wan Zhang, Changpo Sun, Wei Wang, Zhongjie Zhang
Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities
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Author：
Gongping Huang, Yuanyuan Huang, Yu Sun, Tingting Lu, Qingwei Cao, Xiumin Chen
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JOURNAL OF FOOD SCIENCE
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