Nanozyme-based food quality detection plays an increasingly important role in ensuring
food safety throughout the whole food industry chain. However, the insufficient catalytic …

Spontaneous fermentation is a process that depends on substrates' physical characteristics,
crop variety, and postharvest practices; it induces variations in the metabolites that are …

Metabolomics, as one of the omics areas, has emerged as a powerful platform for
characterising metabolites (ie having a molecular weight below 1,000 Da) present in …

Due to the increasing interest in understanding the complexity of food chemistry and the
change in the quality control paradigm for food products, not only a limited number of …

This manuscript presents a comprehensive review of high‐resolution mass spectrometry in
the field of food analysis and metabolomics. We have followed the historical evolution of …

Food analysis is a scientific discipline that has evolved from traditional methods into
sophisticated approaches due to advances in analytical chemistry and modern …

Plastic waste presents a significant challenge due to its non-organic nature, leading to a
substantial accumulation of plastic waste globally. Plastic bowls, in particular, are widely …

Cocoa and its derivative products, especially chocolate, are highly appreciated by
consumers for their exceptional organoleptic qualities, thus being often considered …

Food fraud is widespread nowadays in the food products supply chain, from raw materials
processing to the final product and during storage and transport. The most frequent fraud is …

Dried citrus peel (DCP), also called “Chen Pi”, has edible and medicinal value. However, the
specific differences among various sources remain unknown. Herein, we collected six DCP …