Jiangfei Chai,Xiangdong Zhang,Jincha Cao et al.
Jiangfei Chai et al.
Background: Pumpkin is an important food source. Its flavor significantly impacts consumer acceptance and market competitiveness. Machine learning (ML) can capture non-linear patterns and multivariate relationships in vol...
The dissection of tomato flavor and key nutrients: Chemical composition, biological function and molecular regulation [0.03%]
番茄风味和主要营养物质的解析：化学成分、生物学功能及分子调控
Xuhu Guo,Shitong Zhou,Yaru Li et al.
Xuhu Guo et al.
The decline in flavor and nutritional quality of tomato during domestication and breeding has become a longstanding scientific concern. For example, high-yield breeding has led to a downward trend in the levels of ascorbic acid, glutathione...
Improved sodium dodecyl sulfate-polyacrylamide gel electrophoresis method for quantifying the 11S/7S ratio in soybean storage proteins [0.03%]
改良的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法测定大豆贮藏蛋白11S/7S比例
Yaojie Zheng,Cynthia Denbow,Matheus Ogando do Granja et al.
Yaojie Zheng et al.
Background: Accurate quantification of soybean storage protein subunits glycinin (11S) and β-conglycinin (7S), and their ratio (11S/7S), is essential for applications in plant breeding, food processing, and allergen rese...
Comparative assessment on osteoprotective effects of bone collagen peptides from diverse animal sources: Insights from the characteristics of gastrointestinal digestion and absorption [0.03%]
来源于不同动物源骨胶原肽的抗骨质疏松活性比较及机理研究：胃肠消化吸收特性的启示
Hong Liu,Ishmael Festus Jaja,Chunhui Zhang et al.
Hong Liu et al.
Background: Although livestock and poultry bone collagen peptides (LBPs) have been reported to exhibit protective effects against osteoporosis, the in vitro osteogenic and in vivo anti-osteoporotic bioactivity of LBPs may...
Green synergistic non-thermal processing of Xinhui Chenpi: targeted fraction screening and mechanistic elucidation of antioxidant enhancement in Caenorhabditis elegans [0.03%]
新会陈皮绿色协同非热加工：靶向组分筛选及抗氧化功效增强机制阐释（纳豆激酶转录水平）
Ping Chen,Quancen Lee,Siming Zhu et al.
Ping Chen et al.
Background: Xinhui Chenpi (CP) is rich in polyphenols and flavonoids with excellent bioactivity, but its high-value biomass utilization is restricted. Green non-thermal processing can effectively maintain the structural i...
Calcium, methyl jasmonate and their combined foliar applications: Influence on Tempranillo grape amino acids composition over two seasons [0.03%]
叶面喷施钙、茉莉酸甲酯及其复合应用对两个年份添普兰尼洛葡萄氨基酸组成的影响
Teresa Garde-Cerdán,Eva P Pérez-Álvarez,Itziar Sáenz de Urturi et al.
Teresa Garde-Cerdán et al.
Background: Climate change is currently affecting chemical grape composition and, consequently, grape quality. The foliar application of biostimulants has emerged as a promising approach to mitigate these effects. This st...
Evolution of fermentation-assisted modification in the microstructural and functional properties of macromolecules and bioactive compounds of pearl millet grains during storage [0.03%]
发酵辅助改良对珍珠小米储存过程中大分子和生物活性化合物的微观结构和功能性质的影响
Shilpa Selvan,Debabandya Mohapatra,Adinath Kate et al.
Shilpa Selvan et al.
Background: Nutritionally rich pearl millets have limited use as food owing to poor shelf life. The objective of this research was to evaluate the influence of temperature and storage duration on the structural, functiona...
A probiotic shield: Lactobacillus acidophilus immobilized in bacterial cellulose for a more sustainable release process and improved viability [0.03%]
一种益生菌防护屏障：固定在细菌纤维素中的乳酸菌酸亚棣氏杆菌的更持续释放过程及改善存活率的研究
Parisa Moradi Eshkafti,Somayeh Rahaiee,Dariush Gholami
Parisa Moradi Eshkafti
Background: Probiotics, defined as live microorganisms that confer a health benefit on the host when administered in adequate amounts, often require protective strategies to ensure their viability in food products. Immobi...
Revisiting oat composition, functional and thermal properties, and processing strategies for enhanced nutritional and functional performance [0.03%]
燕麦的组成、功能和热性质以及加工策略的再研究以增强其营养价值和功能性能
Tizazu Yirga Bereka,Xing Zhou,Farman Ali et al.
Tizazu Yirga Bereka et al.
Oats (Avena sativa) are nutritionally rich cereals valued for their high contents of protein, dietary fibre (particularly β-glucan), unsaturated fatty acids, and unique bioactive compounds such as avenanthramides and phenolics. These const...
Integrated volatile profiling and metabolomics reveal changes in volatile compounds during low-temperature smoking of sea bass (Lateolabrax maculatus) [0.03%]
集成挥发性物质轮廓分析和代谢组学揭示海鲈低温烟熏过程中挥发性化合物的变化
Hua Feng,Minqiang Guo,Jianing Guan et al.
Hua Feng et al.
Background: Low-temperature smoking is increasingly used as a mild processing approach to develop the characteristic aromas of fish products; however, the origins and stage-dependent changes in volatile compounds during p...