Screening and Identification of Ester-Producing Strains From Fengxiang Taibai Baijiu Fermentation: Machine Learning-Assisted Evaluation Under Ethanol-Acetic Acid Co-Stress [0.03%]
凤香型太白白酒发酵中产酯菌株的筛选及鉴定：乙醇与冰醋酸复合胁迫下机器学习辅助评价体系的建立
Xian Li,Junhe Wang,Qiliang Pan et al.
Xian Li et al.
Fengxiang Taibai baijiu (FTB) fermentation involves complex microbial interactions that critically influence aroma formation; however, the efficient selection of high ester-producing yeasts and the prediction of their fermentation performan...
Effect of Hull-Less Pumpkin Seed Powder on Dough Farinograph Behavior, Bread Quality, and Antioxidant Properties: A Multivariate Analysis Approach [0.03%]
南瓜籽粉对生面团性质、面包品质及抗氧化特性影响的多元分析
Arashdeep Singh,Tanya Joshi,Jaspreet Kaur et al.
Arashdeep Singh et al.
This study evaluated nutritional and physicochemical properties of dough and bread substituted with hull-less pumpkin seed powder (HPSP) at 0%-10% levels using a newly released variety PAU Magaz kadoo-1. HPSP exhibited low moisture content ...
Physicochemical and Thermal Evaluation of a Mixed-Mode Greenhouse Solar Dryer for Guava (Psidium guajava L.) [0.03%]
一种混合模式的绿色温室太阳能干化装置在番石榴(Psidium guajava L.)干燥中的物理化学和热工性能评估
Ana María Lucho-Gómez,Alfredo Domínguez-Niño,Paulina Guillén-Velázquez et al.
Ana María Lucho-Gómez et al.
The present study aimed to evaluate the quality and nutritional properties of guava slices dried in a greenhouse solar dryer (operated under mixed and direct modes) and an electric stove at 50°C. The results showed that mixed-mode solar dr...
Performance-Safety-Feasibility Evidence Chains for Next-Generation Food-Preservation Packaging: Engineering and Regulatory Prioritization of Bio-Based, Nano-Enabled, and Intelligent Systems [0.03%]
下一代食品保鲜包装的性能-安全-可行性证据链：生物基、纳米增强和智能系统的工程和监管优先级
Meng-Ting Wu,Xiao-Gang Zhou,Meng-Yi Chen et al.
Meng-Ting Wu et al.
Next-generation food-preservation packaging is advancing rapidly, yet industrial translation remains limited because preservation claims are often disconnected from migration-derived exposure, toxicological thresholds, and the documentation...
A Sustainable and Alternative Packaging Approach for EU PDO Erzincan Tulum Cheese Affecting Food Safety, Proteolysis, Lipolysis, and Volatilome in Cheese: Sausage Casing [0.03%]
一种可持续且具有替代性的包装方法对PDO埃尔津詹图鲁姆奶酪食品安全、蛋白酶解、脂类降解和挥发性化合物的影响：香肠肠衣
Abdurrahman Çelik,Ali Tekin,Didem Şahingil et al.
Abdurrahman Çelik et al.
Erzincan Tulum cheese is highly appreciated by consumers and holds significant social, economic, and cultural importance in Türkiye. Its shelf life and quality are influenced by packaging type and ripening conditions. This study aimed to i...
Microwave-Assisted Extraction of Chiltepin Pepper Yields Bioactive-Rich Extracts That Preserve Antioxidant and Nutritional Quality of Broiler Chicken Meat During Refrigerated Storage [0.03%]
微波辅助提取的奇里特佩尼椒提取物富含生物活性且可在冷藏储藏过程中保持肉鸡肌肉中的抗氧化和营养品质
Adeola Adegoke,Ajoke Akinjobi,Joseph Jokotoye et al.
Adeola Adegoke et al.
Natural antioxidants are increasingly sought to enhance meat quality and shelf-life, reducing reliance on synthetic additives. This study examined how microwave-extracted chiltepin pepper affects broiler chicken meat during storage at 4°C....
Differential Effects of Roasting and Steaming of Resistant Starch-Rich WE Rice on Murine Intestinal Immune and Barrier Functions [0.03%]
蒸煮方式对富抗性淀粉长白水稻小鼠肠道免疫和屏障功能差异化影响研究
Sayaka Matsumoto,Ayaka Noguchi,Shinichi Kitamura et al.
Sayaka Matsumoto et al.
WE rice, a non-genetically modified double mutant of the waxy and amylose-extender genes, is rich in resistant starch (RS) and has potential as a functional staple food. This study investigated how thermal processing (roasting vs. steaming)...
Human Breast Milk-Derived Lactiplantibacillus plantarum WLPL04 as a Functional Probiotic for Preventing Staphylococcus aureus-Induced in Periparturient Mice [0.03%]
人乳来源的肠膜明串珠菌WLPL04作为围产期小鼠预防金黄色葡萄球菌感染的功能益生菌
Wu Sun,Xiangxiang Zhao,Changcheng Zhong et al.
Wu Sun et al.
This study evaluated the preventive potential of perinatal supplementation with human breast milk-derived Lactiplantibacillus plantarum WLPL04-mCherry to mitigate Staphylococcus aureus infection via prophylactic intervention using a murine ...
The Antiglycative Effect and Potential Mechanism of LbGp in BSA-Fru Models and Biscuit [0.03%]
LbGp的抗糖化作用及其机制研究——明胶和BSA-Fru模型及饼干体系中的作用效应
Pin Gong,Yingying Ke,Jie Wang et al.
Pin Gong et al.
Advanced glycation end products (AGEs), harmful compounds formed via the Maillard reaction during food processing, are known to accumulate in vivo and contribute to diabetic complications and chronic diseases. The identification of natural ...
Microalgae in Food Science: Applications of Omics Approaches for Functional Ingredients, Safety, and Health [0.03%]
微藻在食品科学中的应用：组学方法在功能性成分、安全性和健康方面的应用
Mahima Ranjan Acharjee,Udoy Das,Hossain Biswas et al.
Mahima Ranjan Acharjee et al.
Microalgae are increasingly recognized as sustainable and multifunctional bioresources for food and nutraceutical applications due to their high biomass productivity, limited land requirements, and rich content of proteins, lipids, pigments...