Baijiu Base Liquor Model Based on Variable Selection Neural Network Band Screening [0.03%]
基于变量选择神经网络带筛选的白酒基酒模型
Guiyu Zhang,Kuiting Li
Guiyu Zhang
This study addresses the need for near-infrared spectroscopy analysis of the base liquor of strong-flavor Chinese baijiu, and proposes a variable selection method for variable-length neural networks (VSNN). This method eliminates complex pr...
Determinants of Cow's Milk and Plant-Based Milk Substitutes Consumption: Cross-Cultural Study of Portuguese and Irish Young Adults [0.03%]
牛奶及植物基乳制品替代品消费的影响因素：葡萄牙和爱尔兰年轻人的跨文化研究
Sofia A Sousa,Diogo Aguiar,Jorge C Oliveira et al.
Sofia A Sousa et al.
Milk production has declined in Europe, while plant-based milk substitutes (PBMS) gain popularity, especially among young adults. While previous works assessed PBMS consumption and perceptions, limited evidence compares the motives underlyi...
Hydrophobic-Enhanced HPMC/Chitosan/Beeswax Edible Coatings Incorporating Fruit and Vegetable Polyphenol Extracts for Mango Fruit Preservation [0.03%]
疏水改性羟丙基甲基纤维素/壳聚糖/蜂蜡复合涂膜及其在芒果保鲜中的应用研究
Shahzad Zafar Iqbal,Nouman Bashir,Sajad Ali et al.
Shahzad Zafar Iqbal et al.
Edible coatings play a crucial part in preventing fruit decay and extending their shelf life. However, a significant volume of water will collect on the fruit's surface due to respiratory metabolism during storage, causing the covering to d...
Co-Occurrence of Biofilm Formation and Disinfectant-Antimicrobial Resistance in Staphylococcus spp. Along the Dairy Production Chain [0.03%]
链球菌生物被膜形成及消毒剂抗微生物性耐药在乳品生产链中的共存关系研究
Fulden Karadal,Nurhan Ertas Onmaz,Cemalettin Bagci et al.
Fulden Karadal et al.
This study aims to investigate the co-occurrence of biofilm formation and resistance to disinfectants and antimicrobial agents in Staphylococcus spp. isolated from different stages of the dairy production chain, and to assess the contributi...
Development of a Cabernet Gernischt Grape Polysaccharide Nanoemulsion for the Preservation of Fleshy Prawn (Litopenaeus vannamei) [0.03%]
一种用于南美白对虾（Litopenaeus vannamei）保鲜的蛇龙珠葡萄多糖纳米乳液的开发研究
Xiaohong Yu,Yuying Zheng,Jinrong Jiang et al.
Xiaohong Yu et al.
Fleshy prawns (Litopenaeus vannamei) have high moisture and protein contents as well as active endogenous enzme activity, so they are particularly susceptible to microbial spoilage and quality deterioration during storage. This underscores ...
Quality Characteristics of Processed Opuntia ficus-indica Using Selected Drying Techniques [0.03%]
仙人掌果实的干燥品质特征分析
Nayane Medeiros Santos,Ana Cristina Silveira Martins,Jordania Candice Costa Silva et al.
Nayane Medeiros Santos et al.
This study aimed to develop and characterize the technological, physical, nutritional, and bioactive properties of cactus cladode flour (Opuntia ficus-indica L.) obtained through freeze-drying (OP-FD) and air circulation oven drying (OP-AC)...
Multi-Ion Zeolite-Based Antimicrobial LDPE Films for Active Food Packaging: Ion Combinations and Performance in Real Food Systems [0.03%]
用于主动食品包装的多离子分子筛基抗菌LDPE薄膜：离子组合及实际食品系统中的性能
Jungheon Kim,Hyejin Jang,Jung-Soo Lee et al.
Jungheon Kim et al.
Inorganic ion-based antimicrobial systems have been widely investigated; however, the rational design of multi-ion systems that combine distinct antimicrobial mechanisms while remaining compatible with thermoplastic processing for practical...
Sensory Lexicon Development and Quantitative Descriptive Analysis of Chinese Baked Rolls [0.03%]
中国烤包感官词典构建及定量描述分析
Boyu Li,Yuanhui Wang,Hang Xu et al.
Boyu Li et al.
Chinese baked roll (CBR) is a traditional Chinese staple food. A comprehensive sensory evaluation of 20 commercial CBRs was conducted using quantitative descriptive analysis (QDA) in this study. Twenty samples of CBR were evaluated by a tra...
Nondestructive Determination for Multiple Quality Indicators of Fermented Fava Bean Paste: Synergistic Fusion Strategies for Combining the NIR and Hyperspectral Information [0.03%]
非破坏性多重质量指标 determination技术在发酵蚕豆酱中的应用：结合近红外和高光谱信息的协同融合策略
Min Xu,Junwei Xie,Lan Li et al.
Min Xu et al.
This study investigates the combined application of near-infrared spectroscopy (NIR) and hyperspectral imaging (HSI) for monitoring multiple quality indices of fermented fava bean paste including total acidity, ammonia nitrogen, reducing su...
In-Depth Interpretation of Lamb-Related Protein Network Map for Muscle Formation Mechanism, Postmortem Meat Quality, and Proximate Composition Differences Based on Tandem Mass Tags Proteomics Strategy [0.03%]
基于串联质谱标签蛋白组策略的羊肉源蛋白质互作网络图与肌生成机制及肉品质、组成差异的深度解析
Lu Dou,Mengjiao Cai,Yunpeng Cai et al.
Lu Dou et al.
Skeletal muscle fiber types contribute to lamb quality traits greatly. Longissimus thoracis (LT) and biceps femoris (BF) are two skeletal muscles in lambs. However, the key proteins and potential regulatory mechanisms shaping lamb skeletal ...