{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:40:40Z","timestamp":1793036440749,"version":"4.5.0"},"reference-count":44,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T00:00:00Z","timestamp":1787097600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004773","name":"Henan University","doi-asserted-by":"publisher","award":["214213312"],"award-info":[{"award-number":["214213312"]}],"id":[{"id":"10.13039\/501100004773","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003489","name":"Henan University of Technology","doi-asserted-by":"publisher","award":["2024TXTD03"],"award-info":[{"award-number":["2024TXTD03"]}],"id":[{"id":"10.13039\/501100003489","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":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104341","type":"journal-article","created":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T15:33:53Z","timestamp":1788017633000},"page":"104341","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation"],"prefix":"10.1016","volume":"39","author":[{"given":"Lei","family":"Jin","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu-Xiang","family":"Ma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li-Xia","family":"Hou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue-De","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin-chu","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong-ming","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hua-Min","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.104341_bb0005","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1016\/j.foodres.2013.04.016","article-title":"Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate","volume":"53","author":"Achouri","year":"2013","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104341_bb0010","doi-asserted-by":"crossref","first-page":"993","DOI":"10.1080\/10408398.2016.1236238","article-title":"Micronization and nanosizing of particles for an enhanced quality of food: A review","volume":"58","author":"Chen","year":"2018","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2026.104341_bb0015","doi-asserted-by":"crossref","first-page":"428","DOI":"10.1016\/j.jfoodeng.2007.12.026","article-title":"Colloidal stability and rheological properties of sesame paste","volume":"87","author":"\u00c7ift\u00e7i","year":"2008","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fochx.2026.104341_bb0020","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70188","article-title":"Sesame seed meal as a sustainable source of high-quality plant-based proteins: Delineating recent advances in the preparation, composition, techno-functionalities, and food industry applications","volume":"24","author":"Eze","year":"2025","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2026.104341_bb0025","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1016\/j.lwt.2017.01.046","article-title":"Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill","volume":"79","author":"Fidaleo","year":"2017","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104341_bb0030","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1111\/1541-4337.12186","article-title":"Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment","volume":"15","author":"Gibis","year":"2016","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2026.104341_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2024.103786","volume":"96","author":"Gul","year":"2024","journal-title":"Innovative Food Science and Emerging Technologies"},{"key":"10.1016\/j.fochx.2026.104341_bb0040","article-title":"Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics","volume":"24","author":"Guo","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104341_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.112118","article-title":"Investigations on color and flavor formed by roasting sesame polysaccharide\u2013protein mixtures","volume":"163","author":"Guo","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104341_bb0050","article-title":"Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide\u2013protein complex in a Maillard reaction model","volume":"16","author":"Guo","year":"2022","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104341_bb0055","doi-asserted-by":"crossref","first-page":"7296","DOI":"10.1002\/fsn3.3655","article-title":"The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed (Nigella sativa)","volume":"11","author":"Harivaindaran","year":"2023","journal-title":"Food Science & Nutrition"},{"key":"10.1016\/j.fochx.2026.104341_bb0060","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.nfs.2020.07.004","article-title":"Effect of roasting treatment on functional and antioxidant properties of chia seed flours","volume":"21","author":"Hatamian","year":"2020","journal-title":"NFS Journal"},{"key":"10.1016\/j.fochx.2026.104341_bb0065","doi-asserted-by":"crossref","first-page":"656","DOI":"10.1111\/1750-3841.15651","article-title":"Effect of polysaccharides on the functional properties of egg white protein: A review","volume":"86","author":"He","year":"2021","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104341_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144985","article-title":"A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction","volume":"492","author":"Hu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104341_bb0075","article-title":"The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products","volume":"12","author":"Hu","year":"2021","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104341_bb0080","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1017\/S0954422419000209","article-title":"Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: A comprehensive review of experimental studies","volume":"33","author":"Inan-Eroglu","year":"2020","journal-title":"Nutrition Research Reviews"},{"key":"10.1016\/j.fochx.2026.104341_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113745","article-title":"Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste","volume":"165","author":"Jin","year":"2022","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104341_bb0090","doi-asserted-by":"crossref","first-page":"7254","DOI":"10.1111\/ijfs.16074","article-title":"Physicochemical properties of the sesame paste produced by a novel process technology\u2014Ball milling","volume":"57","author":"Jin","year":"2022","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104341_bb0095","doi-asserted-by":"crossref","first-page":"2291","DOI":"10.1111\/ijfs.14850","article-title":"Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate","volume":"56","author":"Li","year":"2020","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104341_bb0100","doi-asserted-by":"crossref","first-page":"1535","DOI":"10.1016\/j.ijbiomac.2020.07.287","article-title":"Elucidation of the structural changes of sesame hull hemicelluloses during roasting","volume":"161","author":"Liu","year":"2020","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104341_bb0105","doi-asserted-by":"crossref","first-page":"402","DOI":"10.3390\/molecules27020402","article-title":"Bioactive \u03b2-carbolines harman and norharman in sesame seed oils in China","volume":"27","author":"Liu","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104341_bb0110","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1111\/ijfs.16209","article-title":"Structural changes of cellulosic polysaccharides in sesame kernels during roasting","volume":"58","author":"Liu","year":"2023","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104341_bb0115","doi-asserted-by":"crossref","first-page":"8857","DOI":"10.3390\/molecules27248857","article-title":"Application of Maillard reaction products derived only from enzymatically hydrolyzed sesame meal to enhance the flavor and oxidative stability of sesame oil","volume":"27","author":"Ma","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2026.104341_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2022.120152","article-title":"The physicochemical properties of starches isolated from defatted tigernut meals: Effect of extrusion pretreatment","volume":"298","author":"Miao","year":"2022","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.fochx.2026.104341_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128109","article-title":"Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations","volume":"338","author":"Mohamed Ahmed","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104341_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117434","article-title":"Functional properties of enzymatically modified high-protein sesame meal extracts as a natural food emulsifier","volume":"217","author":"Noh","year":"2025","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104341_bb0135","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1111\/jtxs.12167","article-title":"Effects of grinding time on rheological, textural and physical properties of natural peanut butter stored at different temperatures","volume":"47","author":"Norazatul Hanim","year":"2016","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.fochx.2026.104341_bb0140","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.jchromb.2003.10.044","article-title":"Exposure to \u03b2-carbolines norharman and harman","volume":"802","author":"Pfau","year":"2004","journal-title":"Journal of Chromatography B"},{"key":"10.1016\/j.fochx.2026.104341_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.117512","article-title":"Interactive effect of various fatty acids and the Maillard reaction of sesame meal enzymatic hydrolysates on aroma generation","volume":"221","author":"Ruan","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104341_bb0150","doi-asserted-by":"crossref","first-page":"5523","DOI":"10.1002\/jsfa.11907","article-title":"Stabilization activity of a new protein-carbohydrate complex in sesame paste: Rheology, microstructure, and particle size analysis","volume":"102","author":"Saatchi","year":"2022","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2026.104341_bb0155","doi-asserted-by":"crossref","first-page":"707","DOI":"10.1080\/87559129.2019.1600538","article-title":"How maillard reaction influences sensorial properties (color, flavor and texture) of food products?","volume":"35","author":"Starowicz","year":"2019","journal-title":"Food Reviews International"},{"key":"10.1016\/j.fochx.2026.104341_bb0160","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1016\/j.meatsci.2010.04.014","article-title":"Effect of maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages","volume":"86","author":"Sun","year":"2010","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2026.104341_bb0165","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1094\/ASBCJ-2011-0626-01","article-title":"Formation of flavor, color, and reducing power during the production process of dark specialty malts","volume":"69","author":"Vandecan","year":"2011","journal-title":"Journal of the American Society of Brewing Chemists"},{"key":"10.1016\/j.fochx.2026.104341_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111704","article-title":"Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein","volume":"160","author":"Wen","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104341_bb0175","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1016\/j.carbpol.2009.12.003","article-title":"Rheological property of extruded and enzyme treated flaxseed mucilage","volume":"80","author":"Wu","year":"2010","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.fochx.2026.104341_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144965","article-title":"Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer","volume":"489","author":"Xu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104341_bb0185","article-title":"Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste","volume":"21","author":"Yang","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104341_bb0190","doi-asserted-by":"crossref","first-page":"13","DOI":"10.15586\/qas.v13i2.876","article-title":"Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures","volume":"13","author":"Yao","year":"2021","journal-title":"Quality Assurance and Safety of Crops and Foods"},{"key":"10.1016\/j.fochx.2026.104341_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110794","article-title":"Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils","volume":"150","author":"Yin","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104341_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2026.148530","article-title":"Preparation of temperature-responsive cinnamon essential oil Pickering emulsion stabilized by chitosan-based microgel and its response property","volume":"508","author":"Yuan","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104341_bb0205","doi-asserted-by":"crossref","DOI":"10.1093\/fqsafe\/fyad035","article-title":"Critical steps in the production of oil from oilseed to reduce heterocyclic aromatic amines","volume":"7","author":"Zhang","year":"2023","journal-title":"Food Quality and Safety"},{"key":"10.1016\/j.fochx.2026.104341_bb0210","doi-asserted-by":"crossref","first-page":"1754","DOI":"10.1111\/ijfs.16282","article-title":"Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil","volume":"58","author":"Zhang","year":"2023","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104341_bb0215","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1080\/19393210.2020.1759701","article-title":"\u03b2-Carbolines norharman and harman in vegetable oils in China","volume":"13","author":"Zhang","year":"2020","journal-title":"Food Additives and Contaminants: Part B"},{"key":"10.1016\/j.fochx.2026.104341_bb0220","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.foodchem.2017.01.011","article-title":"Volatile flavor constituents in the pork broth of black-pig","volume":"226","author":"Zhao","year":"2017","journal-title":"Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S259015752600862X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S259015752600862X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:01:57Z","timestamp":1793034117000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S259015752600862X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":44,"alternative-id":["S259015752600862X"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104341","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104341","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":"104341"}}