Multi-omics combined with simulated fermentation model for elucidation of variation patterns of lipids and volatiles and its mechanism during black tea fermentation - Linchi Niu; Yuning Feng; Shan Zhang; Zhizhen Fang; Rui Liang; Zhenxing Xu; Xujiang Shan; Qinghua Zhou; Haibo Yuan; Yongwen Jiang; Jia Li (Food Chemistry, 2026)

CO2-temperature-water nexus reshaping cherry tomato flavor: Multimodal sensing with E-nose and GC-IMS - Rui Li; Xinru Ren; Yilin Wang; Mengyan Jiang; Rongqun Wang; Zhi Zhang (Food Chemistry, 2026)

Machine learning-enhanced colorimetric and surface-enhanced Raman scattering-based bimodal lateral flow immunoassay for sensitive and simultaneous detection of the residues of lomefloxacin, ofloxacin, and pefloxacin - Minghui Li; Daqi Chen; Yuhuai Guo; Tianxu Li; Wenjie Guo; Rui Feng; Dien Shao; Ziqi Jiang; Ye Li; Jie Zan (Food Chemistry, 2026)

Na/N doped carbon dot nanozymes with enhanced peroxidase activity for antimicrobial food preservation - Dangfeng Wang; Yifan Hou; Likun Ren; Yang Jiang; Yuqiong Meng; Rui Ma; Shulin Wang; Zhiteng Liu; Xuepeng Li; Fangchao Cui; Tingting Li; Jianrong Li (Food Chemistry, 2025)

Quantitative non-volatile sensometabolome of Longjing tea and discrimination of taste quality by sensory analysis, large-scale quantitative metabolomics and machine learning - Xujiang Shan; Linchi Niu; Qianting Zhang; Zhizhen Fang; Yuning Feng; Rui Liang; Zhenxing Xu; Shan Zhang; Le Chen; Weidong Dai; Qinghua Zhou; Yongwen Jiang; et al. (Food Chemistry, 2025)

Molecular networking and Paterno-Büchi reaction guided glycerides characterization and antioxidant activity assessment of Ganoderma lucidum spore oil - Qing-Xuan Ren; Rui Wang; Qin-Ru Mu; Ling Chen; Min Chen; Li-Jiang Wang; Ping Li; Hua Yang; Wen Gao (Food Chemistry, 2025)

LC-MS/MS-based quantitative method and metrological traceability technology for measuring components of animal origin in beef and lamb and their products - Yuxuan Lu; Rui Zhai; Zhanying Chu; Manman Zhu; Jingjing Li; You Jiang; Zihong Ye (Food Chemistry, 2025)

Development of an analytic method for organosulfur compounds in Welsh onion and its use for nutritional quality analysis of five typical varieties in China - Pingxiang Liu; Peng Wu; Jingxiu Bi; Yuying Jiang; Rui Gao; Lei Gao; Yonghua Li; Tong Zhao; Xiao Zhang; Chao Zhang; Yutao Wang (Food Chemistry, 2024)

Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots - Hui Tang; Jin-Kui Ma; Lin Chen; Li-Wen Jiang; Lin-Zhi Kang; Ying-Yu Guo; Ge-Yang Men; Dan-Xia Nie; Rui-Min Zhong (Food Chemistry, 2024)

Corrigendum to “Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions” [Food Chem. 362 (2021)130212] - Meng Li; Rui Yu; Runxiao Fu; Yanting He; Zhanmei Jiang; Juncai Hou (Food Chemistry, 2023)