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LWT-Food Science and Technology

IF6.6
论文数16828
被引数86136
期刊论文 16828
发表时间
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Evaluation of aroma profile of oolong tea through GC-MS-based metabolic profiling of volatile compounds and the oxidation index通过基于GC-MS的挥发性化合物代谢组学和氧化指数评价乌龙茶的香气特征
deleteLWT-Food Science and Technology
IF6.6
delete2026-10-29
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deleteWei Xing; Shengbo Yao; Jie Yang; Chaodong Liu; Xinyu Shao; Caifeng Yang; Mingxiao Chen; Qinfei Song; Yongquan Xu; Tao Xia; Juhua Zhuang
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Consumer liking of freeze-dried probiotic powders during oral processing: sensory evaluation with complementary 3D facial expression analysis and insights from rheology and volatile profiles冻干益生菌粉末在口腔加工过程中的消费者喜好：感官评价结合3D面部表情分析，并辅以流变学和挥发性成分分析
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IF6.6
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deleteXu Ma; Yang Ye; Chunxu Zhang; Guohua Chen; Xiaoyan Pei; Runa Desha; Jiatong Xu; Jian He; Cheng Zeng
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Expanding the oenological potential of ‘Lingfeng’ (Vitis quinquangularis Rehd hybrid) wine: Product- and dose-dependent quality modulation by yeast derivative products扩展‘凌锋’（Vitis quinquangularis Rehd杂交种）葡萄酒的酿造潜力：酵母衍生物产品对产品-和剂量依赖性的品质调节
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IF6.6
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deleteXiaomin Zang; Binghong Gao; Ying Yang; Xiao Chuan Huang; Chuanyan Rao; Yanlin Liu; Li Li; Jian Sun; Dongqing Ye
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Comparative Assessment of Flavor Characteristics among Three Cordyceps Species by Integrating Electronic Nose, GC-MS, GC-IMS, and HPLC三种Cordyceps物种风味特征的比较评估：整合电子鼻、GC-MS、GC-IMS和HPLC
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IF6.6
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deleteTao Wang; Gongping Hu; Yanling Ren; Sen Cao; Xiao Zou; Xiaolei Ji; Chengping Zhang; Lingling Xiao; Jian Tang; Jing Peng; Shoumei Wan; Chao Liu
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Impact of seed-to-seed size and hardness heterogeneity on in vitro starch digestibility of common beans种子大小和硬度异质性对普通菜豆体外淀粉消化性的影响
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IF6.6
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deleteKequan Ren; Dorine Duijsens; Houssam Taki; Yuecui Cai; Henry Tafiire; Tara Grauwet
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The level of methyl esterification of soluble pea polysaccharide affects the interactions with caseins at low pH.可溶性豌豆多糖的甲基酯化程度影响其在低pH条件下的酪蛋白相互作用
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IF6.6
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deleteHimari Ogura; Norifumi Adachi; Hiroko Ashida; Sayuri Sakurada; Masayuki Shibata; Munehiko Asayama; Takashi Yarita; Akihiro Nakamura
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Understanding the physicochemical properties, multi-scale structure, and in vitro digestibility of sweet potato starch noodles supplemented with fucoidan探究补充岩藻聚糖的甘薯淀粉面条的理化性质、多尺度结构与体外消化性
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IF6.6
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deleteGuanghui Li; Jialu Gao; Hanmeng Jiang; Shengli Zhao; Qianran Hu; Lining Ge; Junjie Yuan; Yonghui Wang; Shenghua He; Xueli Gao; Weiyun Guo; Jihong Huang
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Stabilizing Cocoa Cream Fills for 3D Food Printing Using Flaxseed Protein–Mucilage Complex Coacervates利用亚麻籽蛋白-粘液质复合凝聚物稳定3D食品打印用可可奶油馅料
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IF6.6
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deleteMohammad Ekrami; Negar Roshani-Dehlaghi; Zahra Emam-Djomeh; Ahmad Kalbasi-Ashtari
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Integrating texture and flavour analysis reveals the effects of protease pretreatments on sous vide cooked squid结合质地和风味分析揭示了蛋白酶预处理对低温慢煮鱿鱼的影响
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IF6.6
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deleteYifei Li; Qihao Wang; Xiaoqian Chen; Weixi Yang; Jie Chang; Hong Zeng; Yanbo Wang
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Bacterial succession and estimated potential source contributions in two oyster mushroom (Pleurotus ostreatus) farms using bottle and shelf cultivation两种牡蛎菌 (Pleurotus ostreatus) 农场中，采用瓶栽和架栽方式下的细菌演替及估算的潜在来源贡献
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IF6.6
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deleteGa-Hee Ban; Se-Ri Kim; Min Suk Rhee; Sun Ae Kim
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Reformulating spreadable cheese with whey protein concentrate: linking microbial community shifts to technological functionality利用乳清蛋白浓缩物改良涂抹型奶酪：将微生物群落变化与工艺功能联系起来
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IF6.6
delete2026-10-27
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deleteNiccolò Renoldi; Giulia Di Filippo; Maria Christina Chotzara; Greta Morbin; Francesca Asson; Carmela Zacometti; Andrea Massaro; Alessandra Tata; Arianna Peruzzo; Carmen Losasso; Marilena Marino; Nadia Innocente
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Identification and multi-omics dissection of broad-spectrum antibacterial and antifungal lanthanide complexes广谱抗菌和抗真菌镧系配合物的鉴定与多组学解析
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IF6.6
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deleteYu Peiqi; Tang Jiaran; He Yifan; He Dongyang; Qu Jianglan
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Water-based extraction of garlic phenolic compounds: Integrating life cycle assessment and machine learning for quality and sustainability optimization大蒜酚类化合物的水基提取：整合生命周期评估和机器学习以优化质量和可持续性
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IF6.6
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deleteNalinpat Chalermchotiwong; Yajie Ma; Ziyue Han; Han Zhang; Yiru Yan; Xiang Luo; Stefano Cucurachi; Justin Z. Lian; Renshi Li; Bin Dong; Boyang Yu
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Biosynthesis and prebiotic potential of dextran from Leuconostoc mesenteroides RSG7来自Leuconostoc mesenteroides RSG7的右旋糖苷的生物合成和益生元潜力
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IF6.6
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deleteBaomei Wu; Linlin Hao; Huimin Yao; Xiaojing Liu; Weizhong Liu; Lei Pan; Binbin Wang
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Exploring the impact of processing technology on Zanthoxylum armatum DC. oil: Evaluation of nutritional, sensory, and functional qualities探究加工技术对Zanthoxylum armatum DC.油的影响：营养、感官和功能品质的评价
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IF6.6
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deleteWenxi Chen; Jiayi Zhou; Guocun Shi; Senlin Xu; Houqi Ning; Yao Zhang; Qingqing Liu; Yongjun Yuan
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Elucidating the thermal stability of anthocyanins from mangosteen (Garcinia mangostana L.) peel: Weibull kinetic modeling, thermodynamics, and bioactivity of the microwave-assisted extract阐明榴莲果皮中花青素的 thermal stability：Weibull 动力学建模、热力学及微波辅助提取物的 bioactivity
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IF6.6
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deleteNguyen Hong Khoi Nguyen; Nam Quoc Tran; Trinh Thi Que Nguyen; Thuan Huynh Dinh Nguyen; Ha Le Nguyen
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Corrigendum to “Effect of phase-change-material/ice hybrid cooling on the microbial, biochemical and structural quality of Indian mackerel (Rastrelliger kanagurta) under tropical conditions” [LWT - Food Science and Technology 259, (2026), 120079]对“相变材料/冰混合冷却对热带条件下印度鲭鱼(Rastrelliger kanagurta)的微生物、生物化学和结构品质的影响”[LWT - 食品科学与技术 259, (2026), 120079]的勘误
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IF6.6
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deleteHarini Ravi; Vidhyadharan Ayyasamy; C.K. Sunil; Venkatachalapathy Natarajan
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Cistanche tubulosa extract as a natural preservative for prepared pork patties: Impacts on quality, spoilage microbiota, and volatile profiles during refrigerated storage管花肉苁蓉提取物作为预制猪肉饼的天然防腐剂：对冷藏期间品质、腐败微生物群和挥发性成分的影响
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IF6.6
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deleteZhaoyu Wang; Xiaole Chen; Hongdong Wang; Yanxiao Tan; Songning Leng; Haoyu Zhang; Lujuan Xing; Shuang Han
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Jointing thermal imaging and one-dimensional convolutional neural network for detecting different adulterations in cow ghee结合热成像和一维卷积神经网络检测牛酥油中的不同掺假物
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IF6.6
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deleteMohammad Hossein Nargesi; Kamran Kheiralipour
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Structural and functional enhancement of oat bran dietary fibre by sequential extrusion–alkaline–enzymatic pretreatment通过顺序挤压-碱-酶预处理增强燕麦麸皮膳食纤维的结构与功能
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IF6.6
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deleteXinyao Yan; Xi Li; Le Du; Huihua Fan; Ge Fang; Zhanat Bauyrzhankyzy Duisembi; Shaohui Ouyang
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