Food Chemistry

主题词：Phytochemicals and Antioxidant Activities; Meat and Animal Product Quality; Proteins in Food Systems; Food composition and properties; Fermentation and Sensory Analysis; Protein Hydrolysis and Bioactive Peptides; Advanced Chemical Sensor Technologies; Polysaccharides Composition and Applications; Microbial Metabolites in Food Biotechnology; Biochemical Analysis and Sensing Techniques; Postharvest Quality and Shelf Life Management; Essential Oils and Antimicrobial Activity; Analytical chemistry methods development; Tea Polyphenols and Effects; Antioxidant Activity and Oxidative Stress; Microencapsulation and Drying Processes; Spectroscopy and Chemometric Analyses; Edible Oils Quality and Analysis; Food Chemistry and Fat Analysis; Nanocomposite Films for Food Packaging; Pesticide Residue Analysis and Safety; Polysaccharides and Plant Cell Walls; Horticultural and Viticultural Research; Advanced biosensing and bioanalysis techniques; Electrochemical sensors and biosensors