Current Research in Food Science最新文献

{"title":"Red light enhances the storage quality and flavor of Chinese cabbage during a short shelf life.","authors":"Tuoyi Wang, Chunyan Li, Sijia Liu, Yao Liu","doi":"10.1016/j.crfs.2025.101105","DOIUrl":"10.1016/j.crfs.2025.101105","url":null,"abstract":"<p><p>This study shows that red light conditions enhance several quality attributes of Chinese cabbage during short-term shelf life. By promoting photosynthesis-as indicated by increased chlorophyll content and <i>ELIP1</i> expression-red light helps preserve chlorophyll and maintain tissue structure, reflected in greater firmness, resilience, and chewiness. These textural improvements are likely associated with lower oxidative stress, evidenced by reduced H₂O₂ levels, and with attenuated enzymatic degradation. In parallel, red light facilitates the accumulation of diverse volatile flavor compounds (VFCs), improving the flavor profile, and contributes to better nutritional quality through greater nitrogen retention and higher foliar humidity. A reduction in leaf temperature under red light further helps limit heat stress and respiration rates, thereby delaying senescence. However, the observed increase in chlorophyll degradation over time suggests that red light may be more suitable for short-term preservation, whereas green light may better support long-term chlorophyll maintenance. Therefore, red light serves as a multifunctional approach for short-term quality preservation by supporting flavor, texture, chlorophyll stability, and nutrient content. Sequential adjustment of light spectra-such as switching to green light-may further extend postharvest longevity. This study emphasizes the regulatory role of red light in modulating physiological, biochemical, and sensory characteristics to maintain postharvest quality.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101105"},"PeriodicalIF":6.2,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173602/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers.","authors":"Subhash V Pawde, Pimonpan Kaewprachu, Passakorn Kingwascharapong, Samart Sai-Ut, Thomas Karbowiak, Young Hoon Jung, Saroat Rawdkuen","doi":"10.1016/j.crfs.2025.101104","DOIUrl":"10.1016/j.crfs.2025.101104","url":null,"abstract":"<p><p>In the era of biodegradable packaging, protein-based biopolymers have emerged as a sustainable alternative to petroleum-based polymers due to their unique properties. Despite significant advances in this field, a comprehensive analysis of recent technological innovations with commercial viability assessments remains lacking. This review addressed this gap by systematically examining recent lab development in plant protein-based packaging, including sources, fabrication methods, real-time applications, commercial challenges, and their relationship to food packaging applications. Through analysis of recent studies, 2020-2025, we identify recent research trends that have focused on enhancing the properties of biodegradable polymers by incorporating antimicrobial, insecticidal, and antifungal agents, thereby creating active systems to prolong the shelf life of foods. Furthermore, our critical evaluation of advancements in fabrication techniques such as 3D printing, electrospinning, co-polymerization, casting, molding, extrusion, and coating has enabled the production of protein-based packaging with diverse shapes and properties. This review uniquely bridges the gap between laboratory innovations and commercial applications by examining current trends in sources, functions, applications, and future commercial challenges associated with plant protein-based packaging. By understanding the potential of these biopolymers, we can contribute to the development of sustainable and innovative packaging solutions within the food industries, offering a roadmap for both researchers and industry stakeholders.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101104"},"PeriodicalIF":6.2,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173619/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biaxial testing and sensory texture evaluation of plant-based and animal deli meat.","authors":"Skyler R St Pierre, Lauren Somersille Sibley, Steven Tran, Vy Tran, Ethan C Darwin, Ellen Kuhl","doi":"10.1016/j.crfs.2025.101080","DOIUrl":"10.1016/j.crfs.2025.101080","url":null,"abstract":"<p><p>Animal agriculture is one of the largest contributors to global carbon emissions. Plant-based meats offer a sustainable alternative to animal meat; yet, people are reluctant to switch their diets and spending habits, in large part due to the taste and texture of plant-based meats. Deli meat is a convenient form of protein commonly used in sandwiches, yet little is known about its material or sensory properties. Here we performed biaxial testing with multiple different stretch ratios of four plant-based and four animal deli meats, fit the neo Hooke and Mooney Rivlin models to the resulting stress-stretch data, and discovered the best constitutive models for all eight products. Strikingly, the plant-based products, turkey, ham, deli, and prosciutto, with stiffnesses of 378 ± 15 kPa, 343 ± 62 kPa, 213 ± 25 kPa, and 113 ± 56 kPa, were more than twice as stiff as their animal counterparts, turkey, chicken, ham, and prosciutto, with 134 ± 46 kPa, 117 ± 17 kPa, 117 ± 21 kPa, and 49 ± 21 kPa. In a complementary sensory texture survey, n = 18 participants were able to correlate the physical stiffness with the sensory brittleness, with Spearman's correlation coefficient of <math><mrow><mi>ρ</mi> <mo>=</mo> <mn>0</mn> <mo>.</mo> <mn>857</mn></mrow> </math> and <math><mrow><mi>p</mi> <mo>=</mo> <mn>0</mn> <mo>.</mo> <mn>011</mn></mrow> </math> , but not with the sensory softness or hardness. Notably, the participants perceived all four plant-based products as less fibrous, less moist, and less meaty than the four animal products. Our study confirms the common belief that plant-based products struggle to meet the physical and sensory signature of animal deli meats. We anticipate that integrating rigorous mechanical testing, physics-based modeling, and sensory texture surveys could shape the path towards designing delicious, nutritious, and environmentally friendly meats that mimic the texture and mouthfeel of animal products and are healthy for people and for the planet. Data and code are freely available at https://github.com/LivingMatterLab/CANN.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101080"},"PeriodicalIF":6.2,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173621/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid enrichment and SERS detection of fenitrothion and methyl parathion in vegetable and fruit juices using a dual-functionalized microneedle.","authors":"Mengping Zhang, Hui Pan, Yafen Zeng, Xiao Meng, Wenwen Chen, Meng Jin, Hua Shao, Haiyan Wei, Cuijuan Wang","doi":"10.1016/j.crfs.2025.101106","DOIUrl":"10.1016/j.crfs.2025.101106","url":null,"abstract":"<p><p>Fenitrothion and methyl parathion residues pose significant public health risks. Efficiently extracting and real-time detecting pesticide residues in complex matrices remains challenging. This study presents an ultrafast enrichment and SERS detection approach, achieving rapid analysis of fenitrothion and methyl parathion in vegetable and fruit juices using a dual-functionalized microneedle. A point-of-use SERS-active microneedle was developed with rough silver covered with an Au layer for ultrafast electro-enhanced microextraction (EEM) and sensitive SERS response toward real-time monitoring. Applying a negative electric potential to the dual-functionalized microneedle, pesticide enrichment was accelerated, achieving a tenfold increase in efficiency over traditional static strategy. The EEM-SERS process can be completed in 5 min, with strong correlations noted between SERS intensity and pesticide concentrations (<i>r</i> ^<i>2</i>  = 0.940-0.976). The detection limits for fenitrothion and methyl parathion were 1.08-1.88 ppb in celery and orange juice, demonstrating the method's effectiveness for quick in situ pesticide residue detection.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101106"},"PeriodicalIF":6.2,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173135/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Categorization of drivers of change for emerging food safety risks.","authors":"N M C Hommels, M C M Mourits, M Focker, H J van der Fels-Klerx","doi":"10.1016/j.crfs.2025.101098","DOIUrl":"10.1016/j.crfs.2025.101098","url":null,"abstract":"<p><p>The emergence of food safety risks can be influenced by various causes, also known as drivers of change. Understanding the characteristics related to the manageability of these drivers and the health impact of their associated hazards is critical for effective food safety management and resource allocation. This study aims to categorize drivers of change for known food safety hazards based on their impact on human health and their manageability. Identified drivers were categorized and ranked through an expert survey and a PROMETHEE multi-criteria analysis. The weighted performance criteria are controllability and volatility of the driver, and likelihood and severity of the associated hazards. Results show that the severity of associated hazards is the most important criterion, while volatility of the driver is considered least important by experts. All drivers of change were ranked based on their potential impact on food safety and categorized in a driver matrix with four categories. Categorization is based on the combined effect of expected negative health impact (low or high) and manageability (difficult or easy). The four categories are: \"monitor and adapt\" (low, difficult), \"analyze and optimize\" (low, easy), \"leverage and innovate\" (high, easy), and finally \"strategize and endure\" (high, difficult). Two drivers-environmental contamination and geopolitical conflict-are categorized as difficult to manage and associated with highly likely and severe health consequences. These drivers represent critical challenges requiring long-term strategic efforts. Six drivers are highly manageable (low health impact: legislation, policies and governance, technologies in food production, food processing technologies; high impact: management of natural resources, bioprocesses, supply chain) and could be leveraged to influence food safety hazards. The results are shown to be robust against changes in criteria weighting. These findings can support decision makers in shifting focus toward manageable drivers and tailoring strategies by driver category. For effective action, it is essential to understand the specific risks and benefits of each driver and the burden of their associated hazards. Future work should explore the top-ranked drivers and integrate these insights into holistic food safety management strategies.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101098"},"PeriodicalIF":6.2,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173598/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Three-dimensional modeling of coupled momentum, heat, and mass transfer during potato frying: Effects of oil temperature, type, frying load, and fryer heating cycles.","authors":"Jalal Dehghannya, Abdurrahman Ghaderi, Babak Ghanbarzadeh","doi":"10.1016/j.crfs.2025.101097","DOIUrl":"10.1016/j.crfs.2025.101097","url":null,"abstract":"<p><p>The present study offers a mathematical model to optimize the frying process of potato slices by considering interactions between oil temperature (150, 170, 190 °C), oil type (canola, sunflower, and soybean), and frying load (potato/oil ratio: 1/10, 1/15, and 1/20) on the distribution of velocity, temperature, moisture loss, and oil absorption. The moving boundary problem was considered in the current model, and the boundary between the crust and core of potatoes was differentiated. Moreover, heating on/off cycling of the fryer element was included in modeling as a function of time. The results demonstrated that the highest oil velocity was observed for soybean oil at 170 °C and the 1/10 frying load. The interaction of oil temperature and frying load significantly affected moisture loss and oil absorption of the fried product, with the highest oil uptake recorded at the highest and lowest oil temperature. The developed model effectively showed the protective role of water vapor and crust formation in reducing oil uptake. Furthermore, the results highlighted the crucial impact of fryer element's heating on/off cycling on the distribution of oil velocity and temperature. Due to a physics-based modeling approach, the developed model may be employed in other food processes involving similar transport phenomena.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101097"},"PeriodicalIF":6.2,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173139/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of Gougunao tea polysaccharide on lipid metabolism in hyperlipidemia induced by a high-fat diet and its structural characteristics.","authors":"Qihuan Deng, Shiyi Xiong, Wenjun Wang, Guodong Zheng, Jingjing Xie, Xiaojin He, Liang Ye, Lili Yu, Jingen Li","doi":"10.1016/j.crfs.2025.101103","DOIUrl":"10.1016/j.crfs.2025.101103","url":null,"abstract":"<p><p>In this study, the effect of Gougunao tea polysaccharide (GTP40) on lipid metabolism in high-fat diet (HFD)-induced hyperlipidemic mice and its core structure were investigated. GTP40 effectively reversed the increase in weights of the liver and adipose tissues induced by HFD. The oxidative stress of the liver was also significantly alleviated following GTP40 intervention. According to the results of Real-Time quantitative Polymerase Chain Reaction (RT-qPCR), the genes associated with lipolysis were upregulated after GTP40 treatment, while lipogenesis-related genes were downregulated. Additionally, a homogeneous polysaccharide (GTP40-5P, obtained by degrading GTP40 for 5 h) with a molecular weight of 27858 Da was fractionated from GTP40 by the partial acid hydrolysis method. GTP40-5P was mainly composed of 62.30 ± 0.70 % neutral sugar, 54.82 ± 0.51 % uronic acid and 2.52 ± 0.74 % protein. The results of methylation and nuclear magnetic resonance (NMR) analysis indicated that the backbone of GTP40-5P was consisted of →4)-<i>α</i>-D-Gal<i>p</i>A-(1 → 4)-<i>β</i>-D-Gal<i>p</i>-(1→ units, with the terminal residue <i>β</i>-D-Gal<i>p</i>-(1→ linked to →3,4)-<i>α</i>-D-Gal<i>p</i>A-(1→ at the <i>O</i>-3 site, suggesting that it should be classified as homogalacturonan (HG)-type pectin with partial methyl esterification. These findings indicate that GTP40 alleviates lipid metabolism disorders in hyperlipidemic mice primarily <i>via</i> the AMPK signaling pathway. Furthermore, the elucidation of the primary structure of Gougunao tea polysaccharide enhances the understanding of the structure-activity relationship.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101103"},"PeriodicalIF":6.2,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12169725/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144309686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable authentication of molasses' botanical origin using infrared spectroscopy: Accuracy and greenness evaluation of spectral techniques.","authors":"Macarena Rojas-Rioseco, Mecit Öztop, Cristian A Fuentes, Martin Bravo, Ivan Smajlovic, Margarita Smajlovic, Karol Kołodziejski, Danuta Kruk, Víctor Muñoz, Rosario Del P Castillo","doi":"10.1016/j.crfs.2025.101096","DOIUrl":"10.1016/j.crfs.2025.101096","url":null,"abstract":"<p><p>Molasses, a byproduct of sugarcane and sugar beet processing, is widely utilized in the food, fermentation, and animal feed industries. However, authenticating its botanical origin remains challenging, often relying on costly, time-consuming, chemically intensive, and environmentally unsustainable methods. In response to increasing demands for sustainable analytical alternatives, this study aimed to develop and compare infrared spectroscopic methods to classify cane and beet molasses, focusing on sustainability of techniques while maintaining analytical performance. Data of portable and benchtop Fourier Transform Near-Infrared (FT-NIR) and Fourier Transform Mid-Infrared (FT-IR) spectrometers were evaluated using chemometric approaches, such as Principal Component Analysis (PCA) and classification models like Partial Least Squares Discriminant Analysis (PLS-DA) and k-Nearest Neighbors (k-NN). The Analytical GREEnness (AGREE) metric was employed to assess the sustainability of each technique, while analytical accuracy was evaluated using figures of merit derived from confusion matrices. FT-IR spectroscopy achieved the highest classification accuracy (0 % error) and revealed that beet molasses exhibiting higher protein content, whereas cane molasses contained more fructose. However, FT-IR scored the lowest in terms of greenness due to higher energy demands and sample handling in comparison with the other techniques. In contrast, portable FT-NIR was the most sustainable technique (AGREE score = 0.86, scale from 0 to 1), albeit with a slightly higher classification error (8.3 %). These findings demonstrate the potential of infrared spectroscopy as a reliable and sustainable solution for molasses authentication and show that sustainability-accuracy trade-offs can be quantitatively assessed to support informed decision-making in the analytical process of sugar industry.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101096"},"PeriodicalIF":6.2,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12167110/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144301295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness.","authors":"Kalpani Y Perera, Sneha Sabu Mathew, Luana de S C Carnaval, Dileswar Pradhan, Amit K Jaiswal, Swarna Jaiswal","doi":"10.1016/j.crfs.2025.101102","DOIUrl":"10.1016/j.crfs.2025.101102","url":null,"abstract":"<p><p>Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent food packaging for shrimp using curcumin (Cur), gelatin (Gel), sodium alginate (SA), and nanoclay (NC) to enhance food safety and extend shelf life. The films with 1 % NC-Cur exhibited a 3.46-fold increase in UV barrier properties compared to the control, although Cur reduced transparency. Mechanical testing showed that films containing 0.5 % NC-Cur achieved optimal tensile strength (38.6 ± 30.9 MPa). The water contact angle (WCA) increased to 84.12 ± 3.14°, indicating enhanced hydrophobicity, while solubility decreased significantly. The films demonstrated pH-responsive color changes (yellow to brick red) and improved antioxidant activity, with 1 % NC-Cur scavenging 35.55 % radicals compared to 15.10 % in the control. Biodegradation studies confirmed complete degradation within 30 days, although films with higher NC levels showed slower curcumin migration. After six days, shrimp stored at 4 °C exhibited a yellow-to-orange color change due to microbial growth and pH fluctuations. Packaging with NC-Cur extended shrimp shelf life by two days. These findings demonstrate the potential of NC, Cur, Gel, and SA-based films for intelligent, eco-friendly packaging that enhances food quality, delays spoilage, and reduces environmental impact.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101102"},"PeriodicalIF":6.2,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173606/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144316117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"4-Methoxymandelic acid: A leatherwood (<i>Eucryphia lucidia</i>) honey marker for authentication.","authors":"Georgia Moore, Peter Brooks, Asmaa Boufridi","doi":"10.1016/j.crfs.2025.101088","DOIUrl":"10.1016/j.crfs.2025.101088","url":null,"abstract":"<p><p>Phenolic compounds in honey can serve as markers of authenticity for both botanical and geographical origins. Leatherwood (<i>Eucryphia lucidia</i>) honey is a uniquely aromatic honey, only produced in Tasmania, Australia. This premium honey contains a distinctive array of phenolic markers useful for chemical fingerprinting. Thirty-two leatherwood honeys were analysed by HPLC-DAD, with samples collected over eight consecutive years and pooled on an annual basis. This study identified the presence of 28 phenolic compounds in leatherwood honey, with 14 compounds classified as potential markers for authentication. Most notably, this study identified, for the first time, 4-methoxymandelic acid using HPLC-Q-TOF/MS as the major phenolic substance in leatherwood honey. Further analysis revealed the presence of 4-methoxymandelic acid in <i>E. lucidia</i> nectar and thus a marker for the authentication of leatherwood honey.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101088"},"PeriodicalIF":6.2,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12167094/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144301276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}