Cultivar-specific divergence in volatile aroma profiles of heat-stressed grapes uncovered via GC×GC-TOFMS [0.03%]
Chenlu Du,Xinrui Liu,Minying Liu et al.
Chenlu Du et al.
To investigate the differential responses of table grape cultivars with varying heat tolerance to heat stress, this study used the heat-tolerant cultivar 'Shenyue', the heat-sensitive cultivar 'Jumeigui', and the intermediate cultivar 'Kyoh...
Gulsah Karabulut,Merve Yavuz-Düzgün,Gulay Ozkan
Gulsah Karabulut
Amyloid-like fibrils derived from plant proteins are increasingly investigated as sustainable, label-friendly building blocks for food-grade functional materials. In this study, we clarified the structural transition of potato protein fibri...
Evaluation of Zanthoxylum bungeanum sprouts amino acids profile by capillary electrophoresis and principal component analysis [0.03%]
Chun-Mei Lv,Wen-Juan Shi,Xu-Kun Zhou et al.
Chun-Mei Lv et al.
Zanthoxylum bungeanum sprouts (ZBS) rich nutritional component have long history of edible and favored by consumers. In this study, a facile, rapid method was proposed for assay the amino acids profile in ZBS based capillary electrophoresis...
Natural peptides from Vigna radiata protein hydrolysates suppress protein glycation via radical scavenging and targeted interactions [0.03%]
Shengru Yang,Yinchen Hou,Yanan Yuan et al.
Shengru Yang et al.
This study evaluated plant-derived protein hydrolysates from Vigna radiata (VRPHs), corn, and wheat as potential inhibitors of protein glycation and advanced glycation end products (AGEs) formation. Hydrolysates suppressed intermediates for...
Regulation of acrylamide formation in a starch-based potato strips model by oxygen supplementation in air frying microenvironment [0.03%]
Jing Li,Tao Bao,Xiaotian Huang et al.
Jing Li et al.
A starch-based gel model containing asparagine and glucose was established to investigate the inhibition of oxygen on acrylamide formation during air frying. Pre-frying formed a stable starch-lipid crust, reducing acrylamide by 75% compared...
NADES-based extraction of betalains from Terminalia catappa: impact on bioaccessibility, antioxidant capacity, and antimicrobial efficacy [0.03%]
Oscar Zannou,Ayşe Erdoğan,Gulden Goksen
Oscar Zannou
Terminalia catappa fruit is a neglected red colored plant resource which can be promoted due to its promising organoleptic, nutritional and bioactive compounds. Natural deep eutectic solvents (NADESs) are efficient green solvents used for t...
Identification of novel sweet peptides from Meretrix lyrata and their molecular interaction with TAS1R2/TAS1R3 [0.03%]
Zhihang Zhao,Chunyong Song,Jialong Gao et al.
Zhihang Zhao et al.
To investigate the potential of novel natural sweet peptides as candidate sweeteners, this study characterized sweet peptides from the extract of Meretrix lyrata using peptidomics and molecular docking. Four novel sweet peptides, YPP, PRP, ...
Two-step single B cell technology for high-affinity rabbit monoclonal antibodies: development of a highly sensitive immunoassay for monensin in raw milk [0.03%]
Jingjie Huang,Ao Lin,XinXin Ma et al.
Jingjie Huang et al.
The feed additive monensin (MON) poses consumer health risks, requiring sensitive detection. Thus, we developed a two-step endoplasmic reticulum-directed antibody-secreting cell selection (ER-DAS) platform for rapid isolation of high-affini...
Sustainable preparation of high-performance cellulose nanocrystals from fresh okara via a green synergistic process for improved Pickering emulsion stability [0.03%]
Lu Tang,Xiaolin Liu,Bo Wang et al.
Lu Tang et al.
Fresh okara, the primary by-product of soybean processing, is rich in cellulose but often underutilized due to its high moisture content and instability. In this study, a drying-free and green route integrating high-pressure homogenization ...
Impact of smoked gelatin on the physicochemical characteristics and volatile compound profile of emulsified sausage [0.03%]
Tae-Kyung Kim,Min Kyung Park,Yea-Ji Kim et al.
Tae-Kyung Kim et al.
The effects of smoked gelatin on the physicochemical properties and volatile compound profiles of emulsified sausages were investigated. Sausages were immersed in smoked gelatin solutions (1-20%) and compared with conventionally smoked [con...