Food Control : Impact Factor & More

Effect of 3D branched crystalline carbon nitride on nucleic acid amplification techniques in food samples

Prediction of thermal processing effects on gel strength and water holding capacity in pork batter gels: An integrated approach using Raman spectroscopy and chemometric techniques

Characteristics of foot-and-mouth disease (FMD) vaccine-induced abscesses in pork meat and verification of detectability using hyperspectral imaging technique

3D flexible SERS biosensor based on silver nanoparticles modified bacterial nanocellulose and gold nanostars for quantitative analysis of Zearalenone

Investigation on quality discrepancies of Soy Sauce Aroma Baijiu: Flavor chemical characteristics in single-source and cross-source samples

Chitosan/polyvinyl alcohol-based active film maintain the quality of farmed sea bass (Lateolabrax maculatus) during refrigerated storage: Inhibit lipid oxidation and maintain myofibrillar proteins conformation

Effect of 3D branched crystalline carbon nitride on nucleic acid amplification techniques in food samples

Prediction of thermal processing effects on gel strength and water holding capacity in pork batter gels: An integrated approach using Raman spectroscopy and chemometric techniques

Characteristics of foot-and-mouth disease (FMD) vaccine-induced abscesses in pork meat and verification of detectability using hyperspectral imaging technique

3D flexible SERS biosensor based on silver nanoparticles modified bacterial nanocellulose and gold nanostars for quantitative analysis of Zearalenone

Investigation on quality discrepancies of Soy Sauce Aroma Baijiu: Flavor chemical characteristics in single-source and cross-source samples

Chitosan/polyvinyl alcohol-based active film maintain the quality of farmed sea bass (Lateolabrax maculatus) during refrigerated storage: Inhibit lipid oxidation and maintain myofibrillar proteins conformation