Preparation and Characterization of Smart Bioplastic Loaded Ternary Nanocomplexes of Anthocyanin/Casein/Carboxymethyl Cellulose for Shrimp Freshness Monitoring [0.03%]
Qiantong Wang,Qing Wang,Arif Rashid et al.
Qiantong Wang et al.
Sustainable smart bioplastic was constructed based on the natural-occurring polymers (starch and agar), with the incorporation of free black wolfberry anthocyanins (BWA) or nanocomplexes (BWA encapsulated by casein and carboxymethyl cellulo...
Beyond Borders: Consumer Perception and Properties of Ereğli Ovine Yogurt [0.03%]
超越国界：埃尔吉Li羊奶酸奶的消费者感知及其属性研究
Zeki Erol,Jerina Rugji,Mustafa Özgür et al.
Zeki Erol et al.
Ereğli ovine yogurt (EOY) is a traditional product that has gained a geographical indication certification and is primarily consumed by local population. Although recognition of this product has grown recently due to certification and qual...
Galacturonic Acid Alleviates Lipopolysaccharide-Induced Macrophage Inflammation Potentially Through Competitively Inhibiting the TLR4/NF-κB Pathway [0.03%]
半乳糖醛酸通过竞争性抑制TLR4/NF-κB信号通路潜在地缓解脂多糖诱导的巨噬细胞炎症反应
Yan Li,Chong Ling,Jiarong Fang et al.
Yan Li et al.
d-Galacturonic acid (GA) is a primary component of pectins that spread widely in multifarious plant-derived foods. However, studies on the bioactivity of GA are relatively limited. This study aimed at investigating the anti-inflammatory pro...
Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry [0.03%]
基于顶空固相微萃取气相色谱-质谱分析的加工、品种和收获年份对豆类及其粉状物挥发性成分的影响
Kaveri Ponskhe,Aubrey DuBois,Randolph Beaudry et al.
Kaveri Ponskhe et al.
Low pulse consumption in the United States is linked to barriers such as lengthy cooking times, limited preparation knowledge, and undesirable taste or texture. Incorporating pulse flours into convenience products is a promising approach; h...
Advancing Electronic Noses With Transformers: Real-Time Classification of Hazardous Odors and Food Freshness [0.03%]
基于变压器的电子鼻：实时危险气体和食品新鲜度检测
Wejdan Deebani,Lubna Aziz,Wedad M Alawad et al.
Wejdan Deebani et al.
Real-time detection of gas leaks and food spoilage poses significant challenges, particularly in settings where human olfactory perception is unreliable. This paper introduces Artificial Sensing, a novel AI-powered electronic nose (E-nose) ...
Harnessing Pelargonium Odoratissimum Extracts for Sustainable Ground Meat Preservation [0.03%]
利用牻牛儿苗属香精种提取物实现可持续的肉制品保鲜
Anis Ben Hsouna,Boutheina Ben Akacha,Monika Michalak et al.
Anis Ben Hsouna et al.
Pelargonium odoratissimum is traditionally recognized for its medicinal properties, yet its potential in food preservation remains underexplored. This study evaluated the phytochemical composition, antioxidant capacity, and antibacterial ac...
Sustainable Methods for Extracting Antioxidants From Vegetable and Fruit Waste (VFW) [0.03%]
可持续提取蔬菜和水果废弃物中抗氧化剂的方法
Muhammad Tayyab Arshad,Iqra Saddique,Sammra Maqsood et al.
Muhammad Tayyab Arshad et al.
Vegetable and fruit waste (VFW) is generated in large quantities worldwide and contains valuable antioxidants such as phenolics, flavonoids, carotenoids, and vitamins. Efficient and environmental friendly extraction of these molecules is of...
Richard Hartel
Richard Hartel
Effects of Steeping Particle Size on the Chemical Composition, Antioxidant Activity, and Lipolysis Inhibitory Ability of Tea Infusions From Black Highland Barley Roasted at Different Temperatures [0.03%]
不同温度烘焙的黑青稞茶粉粒径浸泡对茶汤化学成分、抗氧化及抑制脂肪酶活性的影响
Lili Wang,Xiaoyu Zhang,Xiuli Zhao et al.
Lili Wang et al.
Roasted barley is traditionally valued as a tea ingredient for its flavor and health-promoting benefits, which are governed by steeping and roasting conditions. This study investigated the effects of particle size (>4.0 mm (S0), 1.0-4.0 mm ...
Correction to "LC-MS/MS Method for the Simultaneous Quantification of Pyriproxyfen and Bifenthrin and Their Dissipation Kinetics Under Field Conditions in Chili and Brinjal" [0.03%]
辣根肖茅和秋葵中双氟磺草胺和双酚S同时定量的LC-MS/MS方法及田间条件下消解动态的更正论文标题
Published Erratum
Journal of food science. 2025 Oct;90(10):e70473. DOI:10.1111/1750-3841.70473 2025