Addressing fruit allergen detection gaps: A validated LC-MS/MS method for eight allergenic fruits in foods - Yingnan Shencheng; Meizhen Zhou; Yumeng Zhao; Siyi Li; Yutong Xu; Yanan Gao; Xiaoxue Jia; Min Gao; Rong Zhang; Shuyan Liu; Feng Ye; Ya Zhang; et al. (Food Chemistry, 2026)

Reducing the residual oil body content in soy protein isolate (SPI) through pH regulation and studying the changes in physicochemical, flavor profiles, and processing properties - Merga Nagassa; Shudong He; Shuyun Liu; Yulong Deng; Huimei Li; Rong Zhang; Jiazhen Song; Suwei Jiang; Hanju Sun (Food Chemistry, 2026)

Chymotrypsin-based LC-MS for accurate quantification of 11 major food allergens in heat-processed foods overcoming Maillard reaction challenges - Siyi Li; Meizhen Zhou; Ruijie Chen; Yutong Xu; Yumeng Zhao; Yingnan Shencheng; Shuyan Liu; Rong Zhang; Min Gao; Yi Li; Shupeng Yang (Food Chemistry, 2026)

Uncovering the effect of drying process on aquaporin proteins and fruit quality of goji berry (Lycium barbarum), a worldwide popular functional food - Zhigang Li; Rong Jiang; Zhiqiang Wang; Juanjuan Mi; Juanhong Zhao; Zhanfei Liu; Yuan Liu; Guoqi Zheng; Shaohua Zeng (Food Chemistry, 2026)

Cytoskeletal protein integrity and its relationship with texture formation and rehydration property of dried fish: biochemical and microstructural evidence - Yuan Peng; Dan Ouyang; Jingsong Zhou; Shixian Yin; Zhixing Rong; Shuang Li; Jinhong Wu; Faxiang Wang; Yongle Liu; Xianghong Li (Food Chemistry, 2026)

Lipid oxidation-mediated protein–starch interactions in walnut cookies: Influence of oil composition on microstructure, texture, and starch retrogradation - Li Fang; Yujin Zhang; Rong Chen; Yuanfa Liu; Xiuhang Chai (Food Chemistry, 2026)

Evaluation of near infrared spectroscopy for direct detection of common microplastics contamination in camel Milk powder - Chunxu WAN; Yin LIU; Jing XIE; Feng CHEN; Huijie SHEN; Rong LI (Food Chemistry, 2026)

Multidimensional strategy for discovering saltiness-enhancing peptides in shrimp heads integrating ultra-high pressure hydrolysis and machine learning - Na Li; Yafang Song; Yang Liu; Rong Liu; Yahong Li; Dayong Zhou; Deyang Li (Food Chemistry, 2025)

Development and validation of an LC-MS/MS method for a sensitive quantitation of livestock and poultry meat allergens - Shupeng Yang; Yingnan Shencheng; Yumeng Zhao; Meizhen Zhou; Mohamed F. Abdallah; Yanan Gao; Min Gao; Rong Zhang; Shuyan Liu; Yi Li (Food Chemistry, 2025)

Effects of EGCG/TGase on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels - Qin Yang; Weixia Zhou; Die Hu; Chuan Li; Lu Zhang; Yongqiang Zhao; Shengbi Zou; Ru Liu; Youming Liu; Jianhua Rong; Shanbai Xiong; Yang Hu (Food Chemistry, 2025)

Synergistic effects of pre-harvest drought and shade on flavor and aroma enhancement in fermented tea: Insights into JA/ABA signaling and metabolic regulation - Chenyu Shao; Xinyu Peng; You Li; Ziqi Chen; Xin Li; Rong Xu; Shuqi Qiu; Yuqi Luo; Jie Liu; Jianan Huang; Zhonghua Liu; Li Niu; et al. (Food Chemistry, 2025)

Insights into the synergistic cross-linking effect of EGCG and TGase on surimi gels - Qin Yang; Jinling Li; Wentao Ma; Ru Liu; Shengbi Zou; Yongqiang Zhao; Shanbai Xiong; Jianhua Rong; Yang Hu (Food Chemistry, 2025)

Rosmarinic acid in Perilla frutescens L. as a potential adenosine deaminase inhibitor: Preparation, machine learning validation and binding mechanism study - Bo-hao Liu; Zhong-Han Li; Bao-rong Wang; Jie Zhou; Bing Zhang; Kun-Long Wang; Ying-Hua Zhang; Zhi-Shen Mu (Food Chemistry, 2025)

Facile fabrication of ethyl cellulose/gelatin fibers incorporated with copper-based metal-organic frameworks as humidity-triggered release of carvacrol for blueberry preservation - Jing Xie; Xingyu Rong; Xiaoqian Jiang; Yuping Zhao; Tianhua Ding; Jing Yan; Suqing Li; Wen Qin; Mingrui Chen; Yaowen Liu (Food Chemistry, 2025)

Development of QuEChERS based on the Z-Sep+and DLLME method for analysis of PBDEs in chicken eggs by GC–MS/MS - Xiaojing Li; Rong Yang; Zhijun Bai; Pingsheng Gan; Tao Zeng; Miao Liu; Jun Yuan (Food Chemistry, 2025)

Examining the effects of processing techniques on the quality of hawk tea through liquid chromatography–tandem mass spectrometry and two-dimensional gas chromatography–time-of-flight mass spectrometry - Gong Feng; Jiacheng Li; Jun Liu; Rong Tan (Food Chemistry, 2025)

Using multi-modal spectroscopy technology and microscopic analysis to explore the regulation of ultra-high pressure heat-assisted treatment on the texture of ready-to-eat shrimp during storage - Na Li; Zhifeng Tan; Ruida Ma; Yafang Song; Rong Liu; Jiaxin Zhao; Ningbo Qin; Yahong Li; Xiaoyang Liu; Dayong Zhou; Deyang Li (Food Chemistry, 2025)

Design, synthesis and antifungal activity of novel pyrazole-amide-isothiazole derivatives as succinate dehydrogenase inhibitors - Ai-ling Bao; Xian-song Xie; De-yuan Wang; Zi-quan Deng; Yun Chen; Dan Liu; Wei-yi Li; Xiao-rong Tang; Wei Cheng; Ying-kun Yan (Food Chemistry, 2025)

Investigating the matrix effect of high/low methoxyl pectins on typical aroma of apple juice using HS-SPME-GC–MS and NMR analysis - Wan Qing Li; Hui Liu; Yu Rong Guo; Xiao Yu Wang; Peng Tao Zhao (Food Chemistry, 2025)

Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive - Yi-Li Gao; Asami Yoshida; Jin-Yang Liu; Jing Yuan; Shinnosuke Maeda; Youjun Wang; Yan-Rong Jiang; Xiao-Mi Sun; Chao-Ping Chen; Yajun Wang; Tetsuhiko Okajima; Kiyoshi Osatomi (Food Chemistry, 2024)

The impacts of cold plasma on the taste and odor formation of dried silver carp products - Yueying Zhai; Aonan Luan; Zhimeng Yang; Zhixing Rong; Yongle Liu; Faxiang Wang; Xianghong Li (Food Chemistry, 2024)

Enzymatically green-produced bacterial cellulose nanoparticle-stabilized Pickering emulsion for enhancing anthocyanin colorimetric performance of versatile films - Shiqi Li; Rong Liu; Jiale Zhao; Shuo Zhang; Xuerong Hu; Xingnan Wang; Zhenpeng Gao; Yahong Yuan; Tianli Yue; Rui Cai; Zhouli Wang (Food Chemistry, 2024)

Phyllanthus emblica Linn: A comprehensive review of botany, traditional uses, phytonutrients, health benefits, quality markers, and applications - Qin-Ge Ma; Lei Wang; Rong-Hua Liu; Jin-Bin Yuan; Hui Xiao; Zhang-Yang Shen; Jia-Xin Li; Jia-Zeng Guo; Lan Cao; Hui-Lian Huang; Rong-Rui Wei (Food Chemistry, 2024)

Determination of marker residues of quinoxaline-1,4-di-N-oxides and its prototype identification by liquid chromatography tandem mass spectrometry - Lu Li; Rong Liu; Longyun Liu; Zeyu Guo; Tong Zhou; Yuxi Yang; Huiping Yang; Limin He (Food Chemistry, 2024)

An integrated calibration strategy for the development and validation of an LC-MS/MS method for accurate quantification of egg allergens (Gal d 1–6) in foods - Shupeng Yang; Jingjing Chen; Mohamed F. Abdallah; Haopeng Lin; Peijie Yang; Jianxun Li; Rong Zhang; Qianqian Li; Peng Lu; Shuyan Liu; Yi Li (Food Chemistry, 2024)

The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour - Tongze Zhang; Siqi Hong; Jia-Rong Zhang; Pin-He Liu; Siyi Li; Zixian Wen; Jianwei Xiao; Guirong Zhang; Olivier Habimana; Nagendra P. Shah; Zhongquan Sui; Harold Corke (Food Chemistry, 2024)

Calcium ions induced ι-carrageenan-based gel-coating deposited on zein nanoparticles for encapsulating the curcumin - Qingyuan Ge; Shuang Rong; Chenxi Yin; David Julian McClements; Qi Fu; Qi Li; Yahong Han; Fuguo Liu; Suqing Wang; Shuai Chen (Food Chemistry, 2024)

Untargeted metabolomics analysis of non-volatile metabolites and dynamic changes of antioxidant capacity in Douchi with edible mushroom by-products - Pei-Xiu Rong; Xiao-Qin He; Mutamed Ayyash; Yi Liu; Ding-Tao Wu; Fang Geng; Hua-Bin Li; Siew Bee Ng; Hong-Yan Liu; Ren-You Gan (Food Chemistry, 2024)

Substrate specificity of polyphenol oxidase and its selectivity towards polyphenols: Unlocking the browning mechanism of fresh lotus root (Nelumbo nucifera Gaertn.) - Jingfang Li; Ze-yuan Deng; Huanhuan Dong; Rong Tsao; Xiaoru Liu (Food Chemistry, 2023)

An oligosaccharide marker for rapid authentication of edible bird’s nest - Li-Feng Li; Hui-Yuan Cheng; Jun Lang; Tin-Long Wong; Ji-Xia Zhang; Wen-Jie Wu; Quan-Wei Zhang; Hau-Yee Kong; Check-Hei Lai; Hau-Yee Fung; Man Liu; Wan-Rong Bao; et al. (Food Chemistry, 2023)

Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics - Jia Li; Haibo Yuan; Yuting Rong; Michael C. Qian; Fuqiao Liu; Jinjie Hua; Qinghua Zhou; Yuliang Deng; Jun Zeng; Yongwen Jiang (Food Chemistry, 2023)

Magnetic metal–organic frameworks as adsorbents for the detection of azo pigments in food matrices - Lei Cheng; Rong Huang; Qiang Cao; Na Liu; Peiyi Li; Mengmeng Sun; Haiyang Qin; Lidong Wu (Food Chemistry, 2023)

Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate - Chunhuan Liu; Yunxing Li; Rong Liang; Hong Sun; Lei Wu; Cheng Yang; Yuanfa Liu (Food Chemistry, 2023)