Dual-mode immunoassay for sensitive detection of ochratoxin a based on PP(Fe)@HRP probe with high catalytic activity [0.03%]
一种基于PP(Fe)@HRP高催化活性探针的赭曲霉毒素A双模式免疫检测方法
Junxiang Zhang,Zixin Yuan,Yingli Guo et al.
Junxiang Zhang et al.
Ochratoxin A (OTA) is a mycotoxin with carcinogenic properties. Thus, it is essential to establish a sensitive method for detecting OTA. In this work, a colorimetric and fluorescence dual-mode OTA immunoassay was established based on PP(Fe)...
Physico-chemical properties of edible starch-based films with herbal extracts: cistus and white mulberry and their application as active sachets for oily products [0.03%]
富含岩玫瑰和白桑植物提取物的食用淀粉基薄膜的理化性质及其作为油性产品活性小袋的应用研究
Magdalena Zdanowicz,Miłosz Jóźwiak,Alicja Tarnowiecka-Kuca et al.
Magdalena Zdanowicz et al.
The aim of the work was to prepare films based on potato thermoplastic starch (TPS) with herbal leaf extracts: from cistus (Cistus incanus L.- C) and white mulberry (Morus alba L.- M). The influence of the extracts on physico-chemical and b...
Synergistic effect of US-MW treatment on the texture quality and cooking characteristics of brown rice [0.03%]
US-MW处理对糙米蒸煮品质和食味品质的影响
Siwen Zhai,Hongwei Cao,Yu Zhang et al.
Siwen Zhai et al.
This study investigated the effects and mechanisms of combined ultrasound soaking and microwave drying (US-MW) on the texture and starch gelatinization of brown rice. Optimal treatment conditions (US 20-40 min and MW 80-100 °C) produced th...
Bridging analytical gaps in perchlorate monitoring: a comprehensive study of food contamination and exposure risk in Spain [0.03%]
西班牙食用农产品氯酸盐污染监测分析及暴露风险研究
Paula Ponz-Perelló,Francesc A Esteve-Turrillas,Olga Pardo
Paula Ponz-Perelló
Perchlorate is an emerging contaminant that can impair neurological development by disrupting thyroid function. Diet intake, particularly teas, fruits, and vegetables, is a major exposure pathway. This study developed a rapid, highly sensit...
Differential accumulation of bioactive metabolites in coffee cell cultures in comparison to green coffee beans [0.03%]
与绿色咖啡豆相比，咖啡细胞培养中生物活性代谢物的积累差异性分析
Priscilla Ollennu-Chuasam,Ville Koistinen,Heiko Rischer et al.
Priscilla Ollennu-Chuasam et al.
Conventional coffee production faces sustainability challenges. Coffee cell cultures (CC) are a promising alternative coffee raw material. This study investigated the composition of CC in comparison to conventional green coffee beans (GB) u...
Structural and nutritional optimization of rice noodles using Corchorus olitorius leaf powder and Wolffia globosa protein concentrate: A mechanistic and multifunctional approach [0.03%]
采用黄蜀葵叶粉和 wolffia globosa 蛋白浓缩物优化米线结构与营养的探究：一种机制及多功能方法
Aimé Roger Raherison,Natta Laohakunjit,Apiradee Uthairatanakij et al.
Aimé Roger Raherison et al.
Rice noodles are a staple in Southeast Asia, but are low in protein, deficient in lysine, have a high glycemic index, and suffer excessive cooking loss (CL). This study investigated the synergistic effects of Corchorus olitorius (moroheiya)...
Upconversion nanoprobe counting analysis for specific detection of insulin-like growth factor-1 in Milk products [0.03%]
基于上转换纳米探针计数分析的牛奶制品中胰岛素样生长因子-1特异性检测技术研究
Tianyu Hu,Fang Zou,Jie Yu et al.
Tianyu Hu et al.
There is rapidly growing interest in food nutrition assessment, particularly for nutrients present at low abundance. Here, an upconversion nanoprobe counting analysis (UNCA) is designed for ultra-sensitive detection of insulin-like growth f...
A cross-reactive colorimetric sensor array based on AuAg nanocluster-Au nanoparticle interactions for sulfide sensing and Baijiu classification [0.03%]
基于AuAg纳米团簇-Au纳米粒子相互作用的交叉反应彩色传感器阵列用于硫化物检测和白酒分类
Yinjiang Leng,Jing Zhang,He Li et al.
Yinjiang Leng et al.
Sulfur-containing compounds are important aroma contributors in Baijiu because of their low odor thresholds and strong sensory effects. A cross-reactive colorimetric sensor array based on positively charged Au nanoparticles and negatively c...
Reducing the residual oil body content in soy protein isolate (SPI) through pH regulation and studying the changes in physicochemical, flavor profiles, and processing properties [0.03%]
通过调节pH降低大豆分离蛋白中残油含量及其物理化学性质、风味和加工性能的变化规律研究
Merga Nagassa,Shudong He,Shuyun Liu et al.
Merga Nagassa et al.
The presence of residual oil bodies (OB) in soy protein isolate (SPI) strongly affects its flavor and functional properties. This study aimed to reduce OB content through pH adjustment (3.5, 6.8, 8.5, and 10.0), followed by centrifugation, ...
Flavoromics-based profiling reveals taste and aroma differences between infant formula and breast milk [0.03%]
基于风味组学的分析揭示了婴幼儿配方奶粉和母乳之间的味道和气味差异
Jianke Fang,Xuemei Dong,Xinyu Zhao et al.
Jianke Fang et al.
Flavor differences between infant formula (IF) and breast milk (BM) are considered a potential factor affecting infants' acceptance of IF. This experiment employs flavoromics combined with multivariate statistical analysis to systematically...