Selenium chelating collagen peptides as tyrosinase inhibitor: Structure characterization and inhibitory activity [0.03%]
硒-螯合胶原多肽作为酪氨酸酶抑制剂：结构表征和抑制活性
Kun Wang,Bowei Du,Zhiheng Shi et al.
Kun Wang et al.
Organoselenium compounds have garnered significant attention as a pivotal tyrosinase inhibitor. In this study, we explore a novel collagen peptides-selenium chelate (CP-Se) for tyrosinase inhibitory activity. The results show that selenium ...
Causal inference of whole-grain foods' risk based on a generative adversarial network and Bayesian network: Comment [0.03%]
基于生成对抗网络和贝叶斯网络的全谷物食品风险因果推理：评论
Hinpetch Daungsupawong,Viroj Wiwanitkit
Hinpetch Daungsupawong
The regulatory mechanism of intermittent fasting and probiotics on cognitive function by the microbiota-gut-brain axis [0.03%]
间歇性禁食和益生菌通过微生物群-肠-脑轴对认知功能的调控机制
Yili Chen,Chi-Tang Ho,Xin Zhang
Yili Chen
Intermittent fasting (IF) is an eating pattern that promotes health and cognitive improvement through periodic fasting and eating. It has been shown to enhance neuroplasticity and reduce oxidative stress and inflammation. Recent studies hav...
Sensory improvement of fermented apple juice diluted from concentrate by lactic acid bacteria [0.03%]
乳酸菌对苹果浓缩汁加水复原液的感官改善
Shuxuan Wang,Anqi Hu,Wenjing Wu et al.
Shuxuan Wang et al.
To evaluate the fermentation potential of diluted concentrated apple juice (CAJ) and identify suitable strains, seven lactic acid bacteria (LAB) strains, including Lactiplantibacillus plantarum (TM3-23), Pediococcus acidilactici (G1-14), La...
Effects of ferulic acid and its esterified derivatives on Botryosphaeria dothidea and postharvest kiwifruit quality [0.03%]
肉桂酸及其酯化衍生物对猕猴桃采后链格孢菌及果实品质的影响
Sisi Wu,Xiaomei Cheng,Xinyi Zhang et al.
Sisi Wu et al.
This study explores the antifungal properties of ferulic acid (FA), ferulic acid methylester (FAM), and ferulic acid ethylester (FAE), against Botryosphaeria dothidea (B. dothidea), and their effects on the postharvest quality (decay rate, ...
Use of propidium monoazide coupled with real-time PCR methodology to evaluate Escherichia coli O157 lethality in beef burgers after organic acid addition [0.03%]
丙卡因单偶氮化物结合实时PCR技术评估在添加有机酸后牛肉饼中大肠杆菌O157的致死性
María de Los Angeles Rey,Mariana Cap,Leonardo Cristian Favre et al.
María de Los Angeles Rey et al.
In order to achieve bacterial inactivation in beef burgers, one of the alternatives proposed is to add organic acids as part of their formulation. The aim of this work was to evaluate the effectiveness of propidium monoazide coupled to qPCR...
Mushroom image classification and recognition based on improved ConvNeXt V2 [0.03%]
基于改进ConvNeXt V2的蘑菇图像分类与识别
Shulong Zhang,Kexin Zhao,Yukang Huo et al.
Shulong Zhang et al.
Using on-site images to classify and identify wild mushroom species is the most effective way to prevent incidents of harm caused by eating wild mushrooms. However, the complexity of natural scenes and the similarity of mushroom morphology ...
Valorization of okra waste: Microencapsulation of okra flower polyphenol-rich extract with maltodextrin and gum Arabic by freeze drying, spray drying, and microwave drying [0.03%]
Okra废料的价值利用：通过冷冻干燥、喷雾干燥和微波干燥将Okra花多酚富集提取物与麦芽糊精和阿拉伯胶进行微胶囊化
Hojjat Pashazadeh,Ali Ali Redha,Joel B Johnson et al.
Hojjat Pashazadeh et al.
Okra (Abelmoschus esculentus (L.) (Moench.)) flowers are under valorized byproducts of okra production. They are a rich source of nutrients and have shown strong antioxidant activity. This study has optimized the extraction of phenolics, fl...
Influence of Lactobacillus and yeast on antioxidative, antidiabetic, and anti-inflammatory attributes of camel milk and Gir cow milk as well as release of bioactive peptides: A comparative study [0.03%]
乳酸菌和酵母对骆驼奶和Gir牛奶的抗氧化，抗糖尿病和抗炎特性的影响以及生物活性肽的释放：比较研究
Brijesh Bhuva,Amar A Sakure,Pooja M Mankad et al.
Brijesh Bhuva et al.
The aim of the study is to explore the biofunctional properties (antioxidative, anti-diabetic, and anti-inflammatory) with the release of bioactive peptides from fermented camel milk and Gir cow milk through yeast-lactic fermentation. Ferme...
Comparative Study
Journal of food science. 2025 Mar;90(3):e70112. DOI:10.1111/1750-3841.70112 2025
Unraveling the generation mechanism of volatile compounds in intermittent microwave-dried anchovies via HS-GC-IMS and MMSE-GC-MS [0.03%]
通过HS-GC-IMS和MMSE-GC-MS解析间歇微波干燥鯷鱼中挥发性化合物的生成机制
Jian Shi,Ting Zhou,Naiyong Xiao et al.
Jian Shi et al.
The mechanism of aroma formation in anchovies via various intermittent microwave drying counts were revealed by the associated variations of flavor precursors compounds and volatile compounds. Variations in the structure of flavor precursor...