{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T04:14:07Z","timestamp":1788495247024,"version":"build-2803163510"},"reference-count":53,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,7,12]],"date-time":"2026-07-12T00:00:00Z","timestamp":1783814400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004023","name":"University of Jinan","doi-asserted-by":"publisher","award":["W2023061"],"award-info":[{"award-number":["W2023061"]}],"id":[{"id":"10.13039\/501100004023","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,8]]},"DOI":"10.1016\/j.fochx.2026.104206","type":"journal-article","created":{"date-parts":[[2026,7,14]],"date-time":"2026-07-14T23:36:09Z","timestamp":1784072169000},"page":"104206","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes"],"prefix":"10.1016","volume":"38","author":[{"given":"Xiaoyue","family":"Ma","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xijie","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanhua","family":"Du","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haitao","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bingwen","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chi","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shanlong","family":"Mao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shanshan","family":"Guo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"3","key":"10.1016\/j.fochx.2026.104206_bb0005","article-title":"Determinants of information needs on climate-smart agriculture among male and female farmers across farming systems and agroecological zones in Sierra Leone: Implications for anticipatory actions","volume":"2","author":"Amara","year":"2024","journal-title":"Agricultural & Rural Studies"},{"issue":"3","key":"10.1016\/j.fochx.2026.104206_bb0010","doi-asserted-by":"crossref","first-page":"814","DOI":"10.3390\/molecules27030814","article-title":"Quantitative estimation of protein in sprouts of Vigna radiate (mung beans), Lens culinaris (lentils), and Cicer arietinum (chickpeas) by Kjeldahl and Lowry methods","volume":"27","author":"Batool","year":"2022","journal-title":"Molecules"},{"issue":"3","key":"10.1016\/j.fochx.2026.104206_bb0015","article-title":"Integrated natural resource management and sustainable livelihoods: A review of ecosystem-based approaches for sustainability and community resilience","volume":"3","author":"Bera","year":"2025","journal-title":"Agricultural & Rural Studies"},{"key":"10.1016\/j.fochx.2026.104206_bb0020","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.jcs.2014.09.008","article-title":"Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat","volume":"61","author":"Callejo","year":"2015","journal-title":"Journal of Cereal Science"},{"issue":"18","key":"10.1016\/j.fochx.2026.104206_bb0025","doi-asserted-by":"crossref","DOI":"10.3390\/molecules26185457","article-title":"Non-targeted screening approaches for profiling of volatile organic compounds based on gas chromatography-ion mobility spectroscopy (GC-IMS) and machine learning","volume":"26","author":"Capitain","year":"2021","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104206_bb0030","doi-asserted-by":"crossref","unstructured":"Dai, J., Tang, W., Wang, Y., Gan, X., Yang, L., Zhang, J., Sun, Y., Wang, Y., Qin, H., & Wang, S. (2025). Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC\u2013MS, GC\u2013IMS, and chemometric methods. Food Chemistry: X, 29, 102704\u2013102704. doi:https:\/\/doi.org\/10.1016\/j.fochx.2025.102704.","DOI":"10.1016\/j.fochx.2025.102704"},{"key":"10.1016\/j.fochx.2026.104206_bb0035","doi-asserted-by":"crossref","unstructured":"Du, Y., Shim, S. M., Wang, L., Gao, X., & Fu, X. (2025). Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis. Food Chemistry, 472, 142973\u2013142973. doi:https:\/\/doi.org\/10.1016\/j.foodchem.2025.142973.","DOI":"10.1016\/j.foodchem.2025.142973"},{"key":"10.1016\/j.fochx.2026.104206_bb0040","doi-asserted-by":"crossref","unstructured":"Duan, X., Duan, S., Wang, Q., Ji, R., Cao, Y., & Miao, J. (2020). Effects of the natural antimicrobial substance from Lactobacillus paracasei FX-6 on shelf life and microbial composition in chicken breast during refrigerated storage. Food Control, 109, 106906\u2013106906. doi:https:\/\/doi.org\/10.1016\/j.foodcont.2019.106906.","DOI":"10.1016\/j.foodcont.2019.106906"},{"issue":"15","key":"10.1016\/j.fochx.2026.104206_bb0045","article-title":"Potential of microorganisms to decrease the \"beany\" off-flavor: A review","volume":"70","author":"Estelle","year":"2022","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2026.104206_bb0050","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3402\/fnr.v59.29290","article-title":"Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area","volume":"59","author":"Feng","year":"2015","journal-title":"Food & Nutrition Research"},{"issue":"3","key":"10.1016\/j.fochx.2026.104206_bb0055","doi-asserted-by":"crossref","DOI":"10.3390\/microorganisms11030565","article-title":"Special issue \u201cBeneficial and detrimental microorganisms occurring in fermented foods\u201d: Editorial","volume":"11","author":"Fusco","year":"2023","journal-title":"Microorganisms"},{"issue":"4","key":"10.1016\/j.fochx.2026.104206_bb0060","doi-asserted-by":"crossref","first-page":"217","DOI":"10.15586\/qas.v17i4.1580","article-title":"The effect of starter cultures on peptide profiles identified in camel milk cheese","volume":"17","author":"Gabrilyants","year":"2025","journal-title":"Quality Assurance and Safety of Crops & Foods"},{"issue":"1","key":"10.1016\/j.fochx.2026.104206_bb0065","doi-asserted-by":"crossref","first-page":"18518","DOI":"10.1038\/s41598-024-68086-3","article-title":"In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues","volume":"14","author":"Gad","year":"2024","journal-title":"Scientific Reports"},{"issue":"21","key":"10.1016\/j.fochx.2026.104206_bb0070","doi-asserted-by":"crossref","DOI":"10.3390\/foods12214036","article-title":"Discriminant analysis of aroma differences between cow milk powder and special milk powder (donkey, camel, and horse milk powder) in Xinjiang based on GC-IMS and multivariate statistical methods","volume":"12","author":"Gou","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104206_bb0075","doi-asserted-by":"crossref","unstructured":"Guan, H., Zhang, W., Tian, Y., Leng, S., Zhao, S., Liu, D., & Diao, X. (2025). Analysis of the flavor profile of chicken white soup with varying fat addition using GC\u2013MS, GC-IMS and E-nose combined with E-tongue. Food Chemistry: X, 26, 102335\u2013102335. doi:https:\/\/doi.org\/10.1016\/j.Fochx.2025.102335.","DOI":"10.1016\/j.fochx.2025.102335"},{"issue":"22","key":"10.1016\/j.fochx.2026.104206_bb0080","doi-asserted-by":"crossref","first-page":"3573","DOI":"10.3390\/foods11223573","article-title":"Microbiome analysis of traditional grain vinegar produced under different fermentation conditions in various regions in Korea","volume":"11","author":"Haram","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104206_bb0085","doi-asserted-by":"crossref","first-page":"105165","DOI":"10.1016\/j.fm.2026.105165","article-title":"Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty\/salty taste-enhancing peptides","volume":"140","author":"Huang","year":"2026","journal-title":"Food Microbiology"},{"key":"10.1016\/j.fochx.2026.104206_bb0090","first-page":"100392","article-title":"Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation","volume":"15","author":"Huiya","year":"2022","journal-title":"Food Chemistry: X"},{"issue":"3","key":"10.1016\/j.fochx.2026.104206_bb0095","article-title":"Adaptation of group A Streptococcus to human amniotic fluid","volume":"5","author":"Izabela","year":"2010","journal-title":"PLoS One"},{"issue":"3","key":"10.1016\/j.fochx.2026.104206_bb0100","doi-asserted-by":"crossref","first-page":"237","DOI":"10.15586\/qas.v17i3.1561","article-title":"Structural and immunomodulatory properties of bioactive polysaccharide from solid-state fermented brown rice with Antrodia cinnamomea mycelia","volume":"17","author":"Kaewkumsan","year":"2025","journal-title":"Quality Assurance and Safety of Crops & Foods"},{"issue":"24","key":"10.1016\/j.fochx.2026.104206_bb0105","doi-asserted-by":"crossref","first-page":"3949","DOI":"10.3390\/foods11243949","article-title":"The flavor profiles of highland barley fermented with different mushroom mycelium","volume":"11","author":"Kai","year":"2022","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.fochx.2026.104206_bb0110","doi-asserted-by":"crossref","DOI":"10.1002\/fsn3.71398","article-title":"Standardization of solvent type and extraction time for lipid extraction from brewers' spent grain (BSG) by Soxhlet method","volume":"14","author":"Karuppuchamy","year":"2026","journal-title":"Food Science & Nutrition"},{"key":"10.1016\/j.fochx.2026.104206_bb0115","first-page":"100871","article-title":"The regulation of key flavor of traditional fermented food by microbial metabolism: A review","volume":"19","author":"Ke","year":"2023","journal-title":"Food Chemistry: X"},{"issue":"4","key":"10.1016\/j.fochx.2026.104206_bb0120","doi-asserted-by":"crossref","first-page":"2454","DOI":"10.1002\/jsfa.14017","article-title":"Evaluation of flavor characteristics in Chinese wheat flour paste using electronic-nose, electronic-tongue, and headspace-gas chromatography-ion mobility spectrometry at different fermentation stages","volume":"105","author":"Kh","year":"2024","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.104206_bb0125","doi-asserted-by":"crossref","DOI":"10.1155\/2022\/3618002","article-title":"Comparison of the nutritional and taste characteristics of 5 edible fungus powders based on the composition of hydrolyzed amino acids and free amino acids","volume":"2022","author":"Li","year":"2022","journal-title":"Journal of Food Quality"},{"issue":"8","key":"10.1016\/j.fochx.2026.104206_bb0130","doi-asserted-by":"crossref","DOI":"10.3390\/foods13081177","article-title":"Preparation and characterization of a hypoglycemic complex of gallic acid-antarctic krill polypeptide based on polylactic acid-hydroxyacetic acid (PLGA) and high-pressure microjet microencapsulation","volume":"13","author":"Li","year":"2024","journal-title":"Foods"},{"issue":"Pt 4","key":"10.1016\/j.fochx.2026.104206_bb0135","article-title":"Dynamics of physicochemical properties, volatile aroma compounds and non-volatile metabolites of Zhaiji millet vinegar during aging: A systematic elucidation by GC-IMS coupled with UPLC-MS\/MS untargeted metabolomics","volume":"493","author":"Li","year":"2025","journal-title":"Food Chemistry"},{"issue":"10","key":"10.1016\/j.fochx.2026.104206_bb0140","article-title":"Effects of different probiotics on the volatile components of fermented coffee were analyzed based on headspace-gas chromatography-ion mobility spectrometry","volume":"12","author":"Linfen","year":"2023","journal-title":"Foods (Basel, Switzerland)"},{"key":"10.1016\/j.fochx.2026.104206_bb0145","doi-asserted-by":"crossref","first-page":"1102","DOI":"10.1016\/j.foodchem.2015.06.077","article-title":"Functionalities of conjugated compounds of \u03b3-aminobutyric acid with salicylaldehyde or cinnamaldehyde","volume":"190","author":"Liu","year":"2016","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104206_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.112214","article-title":"Electronic tongue and electronic nose for food quality and safety","volume":"162","author":"Lu","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104206_bb0155","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.jcs.2014.09.011","article-title":"Degradation of phytic acid during fermentation of cereal substrates","volume":"61","author":"Magala","year":"2015","journal-title":"Journal of Cereal Science"},{"issue":"12","key":"10.1016\/j.fochx.2026.104206_bb0160","doi-asserted-by":"crossref","first-page":"684","DOI":"10.3390\/fermentation11120684","article-title":"Probiotic-fermented foods and antimicrobial stewardship: Mechanisms, evidence, and translational pathways against AMR","volume":"11","author":"Magalh\u00e3es","year":"2025","journal-title":"Fermentation"},{"issue":"1","key":"10.1016\/j.fochx.2026.104206_bb0165","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1186\/s12934-023-02147-6","article-title":"Flavour by design: Food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception","volume":"22","author":"Muzi","year":"2023","journal-title":"Microbial Cell Factories"},{"issue":"4","key":"10.1016\/j.fochx.2026.104206_bb0170","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1016\/j.cels.2017.09.002","article-title":"Yeast creates a niche for symbiotic lactic acid bacteria through nitrogen overflow","volume":"5","author":"Ponomarova","year":"2017","journal-title":"Cell Systems"},{"key":"10.1016\/j.fochx.2026.104206_bb0175","doi-asserted-by":"crossref","DOI":"10.1128\/aem.02216-24","article-title":"The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations","author":"Pradal","year":"2025","journal-title":"Applied and Environmental Microbiology"},{"issue":"7","key":"10.1016\/j.fochx.2026.104206_bb0180","first-page":"1452","article-title":"Effects of simultaneous co-fermentation of five indigenous non-Saccharomyces strains with S. cerevisiae on Vidal icewine aroma quality","volume":"10","author":"Qian","year":"2021","journal-title":"Foods (Basel, Switzerland)"},{"issue":"8","key":"10.1016\/j.fochx.2026.104206_bb0185","article-title":"Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation","volume":"7","author":"Reyes","year":"2021","journal-title":"Heliyon"},{"issue":"1","key":"10.1016\/j.fochx.2026.104206_bb0190","doi-asserted-by":"crossref","first-page":"126","DOI":"10.3390\/foods11010126","article-title":"Impact of simulated human gastrointestinal digestion on the bioactive fraction of upcycled pineapple by-products","volume":"11","author":"Ricardo","year":"2022","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.fochx.2026.104206_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2025.100991","article-title":"Discrimination and screening of volatile compounds in polygonati rhizoma and polygonati odorati rhizoma using GC-IMS and electronic nose combined with chemometric analysis","volume":"5","author":"Song","year":"2025","journal-title":"Applied Food Research"},{"issue":"Supplement","key":"10.1016\/j.fochx.2026.104206_bb0200","doi-asserted-by":"crossref","first-page":"S13","DOI":"10.3177\/jnsv.65.S13","article-title":"Rice flour: A promising food material for nutrition and global health","volume":"65","author":"Tsukasa","year":"2019","journal-title":"Journal of Nutritional Science and Vitaminology"},{"key":"10.1016\/j.fochx.2026.104206_bb0205","doi-asserted-by":"crossref","unstructured":"Wang, J., Fei, Z., Yang, C., Zhang, R., Xu, J., Yuan, Y., Tang, C., Hu, Q., Liu, Z., Zhu, M., & Ge, Y. (2025). Influence of AcCdc42-overexpressing strain individual inoculation on volatile profile in fermentation of liquid-state malt yeast agar and dark tea soup. Food Chemistry: Molecular Sciences, 11, 100262\u2013100262. doi:https:\/\/doi.org\/10.1016\/j.fochms.2025.100262.","DOI":"10.1016\/j.fochms.2025.100262"},{"key":"10.1016\/j.fochx.2026.104206_bb0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2026.118821","article-title":"Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches","volume":"231","author":"Wang","year":"2026","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104206_bb0215","doi-asserted-by":"crossref","first-page":"101158","DOI":"10.1016\/j.ijgfs.2025.101158","article-title":"Evolution of key flavor compounds in sonit sheep lamb during grilling process using HS-GC-IMS, E-nose, E-tongue, and physicochemical techniques","volume":"40","author":"Wu","year":"2025","journal-title":"International Journal of Gastronomy and Food Science"},{"issue":"2","key":"10.1016\/j.fochx.2026.104206_bb0220","doi-asserted-by":"crossref","first-page":"330","DOI":"10.3390\/foods12020330","article-title":"Effects of pectinase pre-treatment on the physicochemical properties, bioactive compounds, and volatile components of juices from different cultivars of guava","volume":"12","author":"Xiaowei","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104206_bb0225","first-page":"102766","article-title":"Investigation of rose-honey aroma formation during tea infusion fermentation by Pantoea camelliae Z09 through GC-MS and GC-IMS","volume":"29","author":"Xie","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104206_bb0230","doi-asserted-by":"crossref","unstructured":"Xuedan, C., Shuijiang, R., Xiugui, F., Yi, L., Tianyu, W., & Xiamin, L. (2022). Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS\/MS and gas chromatography ion mobility spectrometry analysis&#13. Frontiers in Nutrition, 9, 1015924\u20131015924. doi:https:\/\/doi.org\/10.3389\/fnut.2022.1015924.","DOI":"10.3389\/fnut.2022.1015924"},{"key":"10.1016\/j.fochx.2026.104206_bb0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130033","article-title":"Use of headspace GC\/MS combined with chemometric analysis to identify the geographic origins of black tea","volume":"360","author":"Yun","year":"2021","journal-title":"Food Chemistry"},{"issue":"8","key":"10.1016\/j.fochx.2026.104206_bb0240","doi-asserted-by":"crossref","first-page":"1655","DOI":"10.1002\/jsfa.6868","article-title":"Purification and characterization of \u03b1-acetolactate decarboxylase (ALDC) from newly isolated Lactococcus lactis DX","volume":"95","author":"Yuxing","year":"2015","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.104206_bb0245","doi-asserted-by":"crossref","unstructured":"Zhang, B., Cao, M., Wang, X., Guo, S., Ding, Z., Kang, Y., Hu, L., Xiong, L., Pei, J., Ma, Y., & Guo, X. (2024). The combined analysis of GC-IMS and GC-MS reveals the differences in volatile flavor compounds between yak and cattle-yak meat. Foods, 13(15), 2364\u20132364. doi:https:\/\/doi.org\/10.3390\/foods13152364.","DOI":"10.3390\/foods13152364"},{"key":"10.1016\/j.fochx.2026.104206_bb0250","doi-asserted-by":"crossref","unstructured":"Zhang, X., Wang, K., Wang, Q., Shi, Z., Oliveira, H., Mateus, N., & Han, F. (2025). Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China. Food Chemistry: X, 26, 102197\u2013102197. doi:https:\/\/doi.org\/10.1016\/j.fochx.2025.102197.","DOI":"10.1016\/j.fochx.2025.102197"},{"issue":"P1","key":"10.1016\/j.fochx.2026.104206_bb0255","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.foodres.2016.08.042","article-title":"Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations \u2013 A review","volume":"89","author":"Zhao","year":"2016","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104206_bb0260","doi-asserted-by":"crossref","unstructured":"Zhao, S., Zhang, M., Ran, Y., Yang, Z., Dong, R., He, L., Jin, W., & Abd El-Aty, A. M. (2025). Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC\u2013IMS, and chemometrics. Frontiers in Nutrition, Volume 12\u20132025. doi:https:\/\/doi.org\/10.3389\/fnut.2025.1629925.","DOI":"10.3389\/fnut.2025.1629925"},{"issue":"24","key":"10.1016\/j.fochx.2026.104206_bb0265","doi-asserted-by":"crossref","first-page":"4076","DOI":"10.3390\/foods13244076","article-title":"Effect of different probiotic fermentations on the quality of plant-based hempseed fermented milk","volume":"13","author":"Zhou","year":"2024","journal-title":"Foods"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007273?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007273?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T03:41:00Z","timestamp":1788493260000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526007273"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":53,"alternative-id":["S2590157526007273"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104206","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104206","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104206"}}