With the advance in science and technology as well as the improvement of living standards,
the function of food is no longer just to meet the needs of survival. Food science and its …

Background Food fraud is the intentional deception carried out for gain, and is growing. Rice
is the most used and the staple cereal for more than half of the world. Because of the scale …

Many physicochemical changes occur during food storage and processing, such as
rancidity, hydrolysis, oxidation, and aging, which may alter the taste, flavor, and texture of …

Rice is one of major staple food worldwide; however, lipid profile of rice and changes during
storage remain unclear. Herein, an UPLC-Q-Exactive Orbitrap/MS method was applied for …

The authenticity of rice has become an important issue over the last few years. Many
techniques have been employed in rice authentication including geographical origin …

The mixing of extraneous ingredients with original products is a common adulteration
practice in food and herbal medicines. In particular, authenticity of white rice and its …

Targeted metabolomics was applied to elucidate energy metabolites in bovine (Chinese
**jiang yellow cattle, n= 4) longissimuss lumborum (LL) and psoas major (PM) muscles …

Deep learning is a trending field in bioinformatics; so far, mostly known for image processing
and speech recognition, but it also shows promising possibilities for data processing in food …

The study of all chemical processes involving metabolites is known as metabolomics. It has
been developed into an essential tool in several disciplines, such as the study of plant …

Triclosan (TCS) is an antibiotic that is added to household and personal care products.
Recently, it has become more popular, turning into one of the major contaminants of the …