Journal of Food Composition and Analysis最新文献

{"title":"Rapid and comprehensive quality assessment of Zhenjiang aromatic vinegar via near-infrared spectroscopy coupled with optimized chemometric models","authors":"Li Wang ,&nbsp;Xingyi Huang ,&nbsp;Xiaorui Zhang ,&nbsp;Shanshan Yu ,&nbsp;Xiaoyu Tian ,&nbsp;Xianhui Chang ,&nbsp;Lihua Han ,&nbsp;Wei Wang","doi":"10.1016/j.jfca.2026.109004","DOIUrl":"10.1016/j.jfca.2026.109004","url":null,"abstract":"<div><div>The quality evaluation of Zhenjiang aromatic vinegar (ZAV) is of paramount significance for standardizing the market and safeguarding consumers’ interests. Near-infrared (NIR) spectroscopy combined with chemometrics was investigated to achieve the simultaneous discrimination of ZAV quality grades and quantification of key physicochemical parameters (total acid (TA), reducing sugar (RS), amino acid nitrogen (AAN)), thereby developing a rapid and comprehensive strategy of quality evaluation of ZAV. The denoising performance of five preprocessing methods was systematically evaluated prior to implementing competitive adaptive reweighted sampling (CARS) and variable combination population analysis (VCPA) algorithms for characteristic wavelength selection. The VCPA-based linear discriminant analysis model achieved a 97.14 % recognition rate of prediction set in ZAV grade discrimination. While partial least squares regression and support vector machine regression models based on the wavelengths selected by CARS yielded superior predictive ability for the three key parameters, with relative prediction deviation values of 4.03 (TA), 3.91 (RS) and 4.30 (AAN), respectively. This study provides a robust, cost-effective, and non-destructive alternative to traditional methods, establishing NIR spectroscopy as a highly promising tool for ensuring quality control and compliance in the vinegar industry.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 109004"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147421714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in point-of-care testing for monitoring the freshness, safety, and quality of fish and fishery products: Analytical overview from biosensors to integrated lab-on-chip","authors":"Suleiman Ibrahim Mohammad ,&nbsp;Haneen Fadhil Jasim ,&nbsp;Asokan Vasudevan ,&nbsp;Hijran Sanaan Jabbar ,&nbsp;A.K. Kareem ,&nbsp;Zahraa Al-Khafaji ,&nbsp;I.B. Sapaev ,&nbsp;Kavitha V ,&nbsp;Subhashree Ray ,&nbsp;Vipasha Sharma","doi":"10.1016/j.jfca.2026.108979","DOIUrl":"10.1016/j.jfca.2026.108979","url":null,"abstract":"<div><div>The role of fish as one of the most important sources of high-quality protein and beneficial compounds in the human diet is undeniable. They are highly susceptible to microbial and non-microbial decomposition due to the unique nutritional composition and specific conditions of aquatic environments. Conventional methods have been applied for analysis of fish and fishery products. These methods suffer from limitations that restrict their practical application. Biosensors are highly potential analytical methods for analysis in fish and fishery products due to their several advantages, such as convenience, reliability, and accuracy. Nevertheless, their application in resource-limited settings is limited by the need to transport samples to a laboratory. Point-of-care testing (POCT) has played an important role in introducing portable and on-site sensing approaches. In this review, we focus on the classification of POCT based on electrochemical and optical techniques that have been developed for various fish species and fishery products analysis, targeting contaminants and freshness indicators such as heavy metals, biogenic amines, dyes, toxins, and antibiotics residues. In addition, recent advances in POCT methods for fish analysis, such as paper-based, polymer-based, microneedles-based, and cloth-based lab-on-chip devices, are highlighted. The review further explores the importance of innovative materials in designing POCT devices.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108979"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147421716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of electrolyte and essential trace elemental contents in cow and buffalo’s raw milk versus processed/pasteurized milk: Implications for estimated daily intake","authors":"Habiba Brohi ,&nbsp;Tasneem Gul Kazi ,&nbsp;Hassan Imran Afridi ,&nbsp;Faisal K. Algethami ,&nbsp;Jameel Ahmed Baig ,&nbsp;Asif Unar","doi":"10.1016/j.jfca.2026.108977","DOIUrl":"10.1016/j.jfca.2026.108977","url":null,"abstract":"<div><div>The elemental composition of twenty-one different brands of processed milk (PM) consumed in Pakistan was compared to raw milk samples from cows and buffalo in this research work. An inductively coupled plasma optical emission spectrometer was used to measure electrolyte, calcium (Ca), sodium (Na), potassium (K), magnesium (Mg), and essential trace elements like iron (Fe), zinc (Zn), manganese (Mn), copper (Cu), chromium (Cr), and selenium (Se) following acid digestion. The elemental profiles of buffalo's raw milk revealed mean values for Ca, Na, K, Mg, Fe, Zn, and Mn of 1198, 457, 827, 89.2, 0.83, 4.51, and 0.9 mg/kg, whereas Cu, Se, and Cr had mean values of 32.7, 38.6, and 23.6 μg/kg, respectively. In comparison to processed packaged milk samples, the Ca, K, Na, and Mg levels in raw milk samples from cows and buffalo were sometimes two to three times higher (p &lt; 0.01). However, compared to raw cow and buffalo milk samples, processed milk exhibited higher iron concentrations; this could be due to fortifications or the impact of industrial storage equipment (p &gt; 0.05). For adults (≥60 years old) and children (10–12 years old) who consumed 250 g of milk, estimated daily intake (EDI) was computed. The results demonstrated that raw milk contributed a higher percentage (%) of the Recommended Daily Allowance (RDA) of essential elements, such as calcium and selenium, whereas processed milk delivered more iron, up to 8 % of its RDA values for various age groups. According to a localized dietary survey, buffalo milk is the main food consumed by the selected population. The study highlights the significant nutritional variations in electrolytes and key trace elemental concentrations through the consumption of packed/processed cow and buffalo milk samples, as well as the impact of their consumption on public health. However, nutritional planning for all age groups may benefit from these findings.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108977"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Highly sensitive determination of Microcystin-LR using colorimetric and photothermal dual-mode aptasensor with europium hexacyanoferrate nanozyme","authors":"Biao Guan ,&nbsp;Ruxue Wang ,&nbsp;Wenting Wang ,&nbsp;Jian Zhang ,&nbsp;Huixiang Yan ,&nbsp;Jia Jin ,&nbsp;Jianguo Xu ,&nbsp;Lei Li ,&nbsp;Longhua Guo ,&nbsp;Yanbo Zeng","doi":"10.1016/j.jfca.2026.108959","DOIUrl":"10.1016/j.jfca.2026.108959","url":null,"abstract":"<div><div>MC-LR inhibits the activity of protein phosphatase, causing liver tumors. It is vital to detect MC-LR in water samples. Herein, this work developed the colorimetric and photothermal dual-mode aptasensor of microcystin-LR (MC-LR) detection with europium hexacyanoferrate (Eu-HCF) nanozyme. The peroxidase-like (POD-like) activity of Eu-HCF was higher than that of Ca-HCF, Mn-HCF and Cu-HCF nanozymes. The POD-like activity of Eu-HCF in the presence of MC-LR aptamer decreased, indicating that the MC-LR aptamer (Apt) was adhered to the surface of the Eu-HCF nanozyme. When the MC-LR Apt specifically recognized MC-LR, which further increased this inhibition. Therefore, detection of MC-LR was achieved using this colorimetric and photothermal dual-mode aptasensor with Eu-HCF nanozyme. The colorimetric aptasensor exhibited analytical performance for MC-LR detection in the range of 1–1500 ng L⁻¹ and a detection limit of 0.33 ng L⁻¹. This photothermal aptasensor showed linearity with MC-LR concentration at 1–1500 ng L⁻¹, achieving a detection limit of 0.27 ng L⁻¹. The proposed sensor had good selectivity for MC-LR detection in the presence of other microcystins and some metal ions. The proposed colorimetric and photothermal dual-mode aptasensor was successfully utilized for determination of MC-LR in tap and lake water samples with recovery rates ranged from 97.2 % to 110.4 %.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108959"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nitrate in vegetables and fruits consumed in Sicily (Italy) by potentiometry and health risk assessment","authors":"Diana Amorello ,&nbsp;Giuseppe Arrabito ,&nbsp;Salvatore Barreca ,&nbsp;Giuseppe Di Benedetto ,&nbsp;Santino Orecchio ,&nbsp;Silvia Orecchio","doi":"10.1016/j.jfca.2026.108980","DOIUrl":"10.1016/j.jfca.2026.108980","url":null,"abstract":"<div><div>In this study, nitrate concentration of 81 fruit and vegetable samples consumed in several cities of Sicily region (Italy) were evaluated. After determining the concentration of nitrate, non-carcinogenic risk assessment in two consumers age groups (children and adults) were carried. The mean concentration of NO₃^- in products consumed in Italy was 613 mg Kg⁻¹. The concentration ranged from 23 to 4804 mg Kg⁻¹, the highest one was related to a rocket sample which, however, is lower than the legal limits. Although the matrix considered is much more complex than the aqueous ones, the results obtained by us show that the optimized method for the potentiometric determination of nitrates, using an ion-selective electrode, is accurate, precise and selective. All possible interfering substances, in particular chlorides, were eliminated by adding a silver sulphate solution to the suspension obtained from the sample treatment.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108980"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a texture analyzer-based method for waxiness evaluation and its application to phenotypic variation analysis in postharvest Chinese chestnut kernels","authors":"Mengjie Shi ,&nbsp;Jing Liu ,&nbsp;Lan Liu ,&nbsp;Yaqi Fan ,&nbsp;Yan Liu ,&nbsp;Liyang Yu ,&nbsp;Dongsheng Wang ,&nbsp;Haie Zhang ,&nbsp;Xuan Wang","doi":"10.1016/j.jfca.2026.108972","DOIUrl":"10.1016/j.jfca.2026.108972","url":null,"abstract":"<div><div>Waxiness is a critical textural factor determining the taste and consumer preference of postharvest Chinese chestnut (<em>Castanea mollissima</em> Blume) kernels. However, its genetic improvement is hindered by the lack of an accurate, high-throughput phenotyping method and a clear understanding of its inheritance. In this study, a texture analyzer-based method was developed to objectively evaluate waxiness and analyze the associated phenotypic variations. Sensory waxy scores, starch composition, and texture parameters of 43 chestnut germplasms were evaluated. Notably, high-waxiness germplasms (waxy score &gt; 80) exhibited significantly higher amylopectin content but had lower hardness and chewiness after steaming. Integrated analyses, including UPGMA clustering, principal component analysis, and Pearson correlation, convergently identified hardness as the optimal parameter for predicting waxiness. A robust regression model (Waxiness = 106.3041–0.3055 × Hardness) was established to quantify waxiness based on instrumental hardness measurements. Notably, the method effectively quantified continuous waxiness variation among 20 F₁ hybrid kernel populations and uncovered significant parental effects, thereby demonstrating its power as a reliable phenotyping tool when breeding for chestnut quality. This study is an important exploration of the phenotypic variation characteristics of the chestnut waxiness trait and lays a foundation for breeding high-quality chestnut cultivars.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108972"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Variation of kokumi γ-glutamyl dipeptides during Jinhua ham processing and γ-glutamyl transpeptidase-mediated formation research: UHPLC-Q-TOF-MS analysis and sensory evaluation","authors":"Feiran Xu ,&nbsp;Tong Ji ,&nbsp;Yu Wang ,&nbsp;Guosheng Xu ,&nbsp;Xingguang Chen ,&nbsp;Zhaoming Wang ,&nbsp;Bao Zhang ,&nbsp;Jiansheng Zhao ,&nbsp;Baocai Xu","doi":"10.1016/j.jfca.2026.108924","DOIUrl":"10.1016/j.jfca.2026.108924","url":null,"abstract":"<div><div>γ-Glutamyl dipeptides (γ-GGDPs) have been implicated be generated by enzymatic action on γ‑glutamyl groups, modulate kokumi sensation of fermented foods via activating calcium-sensing receptors (CaSR). However, their variation and potential formation mechanism in Jinhua ham remain unclear. 10 γ-GGDPs (γ-EA, γ-ED, γ-EE, γ-EL, γ-EM, γ-EG, γ-EF, γ-EY, γ-EI, γ-EW) in Jinhua ham were quantified by UHPLC-Q-TOF-MS and accumulating significantly during processing (<em>P</em> &lt; 0.05), with final contents ranging from 0.78 ± 0.01 μg/g (γ-EW) to 24.75 ± 0.33 μg/g (γ-EA). Sensory evaluation confirmed these γ-GGDPs enhanced the kokumi, saltiness, and umami of Jinhua ham during the post-ripening periods. Mechanistic investigation indicated that γ-glutamyl transpeptidase (GGT) transfer and hydrolytic activities increased progressively to 9.11 ± 0.17 U/mg and 12.19 ± 0.40 U/mg, respectively, which corroborated GGT's role in driving γ-GGDPs formation by catalyzing the transfer of γ-glutamyl groups to free amino acids (FAAs) generated by endogenous enzymes in Jinhua ham. Further validation via a ternary reaction system (comprising FAAs, γ-glutamyl donors, and GGT extracted from Jinhua ham) confirmed this GGT-catalyzed transfer reaction for γ-GGDPs biosynthesis. This study provides a theoretical foundation for the potential formation mechanisms of γ-GGDPs in Jinhua ham and regulation of Kokumi sensation in fermented foods.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108924"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isotopic and biochemical fingerprinting of Auricularia heimuer grown on agricultural substrates: A multivariate approach to nutritional traceability","authors":"Bayan Nuralykyzy ,&nbsp;Jing Nie ,&nbsp;Hanyi Mei ,&nbsp;Yongzhi Zhang ,&nbsp;Karyne M. Rogers ,&nbsp;Chunlin Li ,&nbsp;Yuwei Yuan","doi":"10.1016/j.jfca.2026.108997","DOIUrl":"10.1016/j.jfca.2026.108997","url":null,"abstract":"<div><div>This study aimed to evaluate how different lignocellulosic substrates – hardwood sawdust, sugarcane bagasse, and cottonseed shell – affect the isotopic and biochemical composition of <em>Auricularia heimuer</em>. Stable isotope ratio mass spectrometry (IRMS), high-performance liquid chromatography (HPLC), and multivariate statistical analysis (PCA, PLS-DA) were used to investigate substrate-dependent variations. The results showed clear isotopic differentiation among mushrooms grown on the three substrates, with <em>δ</em>¹³C, <em>δ</em>¹⁵N, and <em>δ</em>²H emerging as reliable biomarkers of substrate origin. Substrate chemistry, particularly C/N ratio and elemental content, strongly influenced nutrient assimilation and amino acid metabolism. Bagasse promoted higher protein and polysaccharide levels, cottonseed shell enhanced amino acid and mineral accumulation, and sawdust increased crude fiber. Progressive increases in amino acid and protein contents across harvest tides reflected improved nitrogen utilization over time. Correlation and multivariate analyses confirmed strong links between substrate properties, isotopic fingerprints, and nutritional outcomes. Collectively, these findings demonstrate that isotopic and biochemical fingerprinting provides a practical framework for optimizing substrate use, enhancing nutritional quality, and enabling traceability in sustainable mushroom production.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108997"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Construction of multi-component CuO/ZIF-8@CNTs modified electrode for sensitive electrochemical detection of neohesperidin dihydrochalcone in liquor samples","authors":"Xiaolun Peng ,&nbsp;Ruijie Xu ,&nbsp;Liang Zhang ,&nbsp;Xingyao Li ,&nbsp;Junhui Xu ,&nbsp;Dongyun Huang ,&nbsp;Yazhen Wang","doi":"10.1016/j.jfca.2026.108987","DOIUrl":"10.1016/j.jfca.2026.108987","url":null,"abstract":"<div><div>A sensitive electrochemical sensor was proposed for neohesperidin dihydrochalcone (NHDC) detection using copper oxide/ zinc imidazole framework 8@ carbon nanotubes modified glassy carbon electrode (CuO/ZIF-8@CNTs GCE). The multi-component CuO/ZIF-8@CNTs GCE was prepared by two-step drop-casting method and characterized by Field-emission scanning electron microscopy (FE-SEM). The effective combination of CuO and ZIF-8@CNTs enhanced the electron transfer and catalytic activity of the electrode and greatly strengthened the oxidation current of NHDC, which was about 5.6-fold that of the CuO GCE and 2.3-fold that of the ZIF-8@CNTs GCE. Inspired by this, the CuO/ZIF-8@CNTs GCE was used for NHDC detection and some crucial parameters were optimized. The reaction mechanism at CuO/ZIF-8@CNTs GCE was confirmed to involve two-step two-electron process by cyclic voltammetry (CV) measurements. Finally, the sensor achieved NHDC detection ranging from 0.03 to 10 μM using differential pulse voltammetry (DPV) technique, with a detection limit of 16.0 nM. The satisfactory recoveries of 92.9–107.8 % in liquor samples also demonstrated its practicability in actual samples, matching well with that of high-performance liquid chromatography (HPLC). This work not only designs a simple detection method for NHDC but also opens up a paradigm for leveraging multi-component MOF composite electrode materials for food safety monitoring.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108987"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food allergens: From classification and detection to risk management","authors":"Xin Shen ,&nbsp;Xi Chen ,&nbsp;Qin Zhuo ,&nbsp;Shi Shen ,&nbsp;Yi Yang","doi":"10.1016/j.jfca.2026.108953","DOIUrl":"10.1016/j.jfca.2026.108953","url":null,"abstract":"<div><div>Food allergy remains a significant global public health concern, driving the continuous advancement of detection technologies. This review critically examines the evolution of food allergen detection methods, from traditional immunoassays and nucleic acid-based techniques to advanced biosensors and mass spectrometry platforms. Despite significant progress, these technologies still face challenges, including the influence of food matrices, epitope modifications during processing, and operational limitations. The review also discusses how these advancements inform the creation of international labeling regulations. DNA-based methods are useful for ingredient verification but do not provide protein-level confirmation. Future advancements should focus on standardizing detection methods, developing matrix-matched certified reference materials, and establishing labeling regulations based on clinical threshold data.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108953"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}