Simultaneous extraction of keratin and gelatin from eggshell membrane via a one-step alkali method: Structural features and functional characterization [0.03%]
一步碱法同步提取蛋壳膜角蛋白和胶原蛋白：结构特征及功能性质表征
Yanli Guo,Xinyi Ju,Rui Chuang et al.
Yanli Guo et al.
A novel one-step alkaline method was developed to simultaneously extract keratin and gelatin from eggshell membrane waste. The process achieved successful separation via centrifugation and filtration. Physicochemical analysis confirmed the ...
Synthesis and antibacterial properties of Houttuynia cordata-derived carbon dots regulated by carbonization temperature for prolonging shelf life of chilled beef [0.03%]
三七碳点的合成及其抗菌活性研究：碳化温度调控对冷鲜牛肉保鲜的影响
Gege Su,Yin Wang,Leyi Li et al.
Gege Su et al.
Houttuynia cordata carbon dots (HCO-CDs) were synthesized via the hydrothermal method and incorporated into polyvinyl alcohol/pectin films (PVA/Pec-CD), followed by exploring their applications to extend the shelf life of chilled beef. HCO-...
Effect of roasting pretreatment of macadamia nut (Macadamia integrifolia) kernels on the physicochemical properties and flavour of macadamia nut-based beverages [0.03%]
碧根果仁烘焙预处理对其功能性质及植物奶风味的影响研究
Yang Yang,Kui Zhou,Mingjuan Li et al.
Yang Yang et al.
This study investigated the influence of nut roasting pretreatment (85-145 °C, 10-30 min) on the physicochemical, sensory properties and flavour of macadamia nut-based beverages. The results revealed that roasting conditions influenced var...
Gelling, rheological, and structural modification of myofibrillar proteins using sonication and protease treatments [0.03%]
超声波和蛋白酶处理对肌原纤维蛋白凝胶、流变学及结构特性的影响
Amir Amiri,Vladislav Korolev,Srishty Maggo et al.
Amir Amiri et al.
This study examines the effects of ultrasound (U; 50 W, 0, 10 or 20 min) and Alcalase at low (AL; 3 × 10-7 U/g) and high (AH; 3 × 10-4 U/g) doses on the structural and functional attributes of MPs. Ultrasound alone modestly reduced partic...
Identification, taste characteristics, and receptor binding mechanisms of umami peptides from Dendrocalamus brandisii bamboo shoots fermented by giant panda-derived Bacillus altitudinis ICBR-C01 [0.03%]
一种来源于熊猫肠道芽孢杆菌的石斛川竹笋发酵风味肽的识别及其呈味特征与受体结合机制研究
Yuan Yang,Hang Xun,Jie Wang et al.
Yuan Yang et al.
Umami peptides derived from food fermentation have attracted considerable attention due to their exceptional taste characteristics and potential health benefits. In this study, a novel fermentation system for Dendrocalamus brandisii bamboo ...
Integrated multi-elemental and 87Sr/86Sr isotopic fingerprinting coupled with explainable artificial intelligence for geographical authentication of wheat [0.03%]
基于可解释人工智能的多元素和87Sr/86Sr同位素指纹技术在小麦产地溯源中的应用研究
Giulia Puzo,Tea Zuliani,Michele Magarelli et al.
Giulia Puzo et al.
This study presents an integrated framework combining multi-elemental profiling and 87Sr/86Sr isotopic fingerprinting with machine learning and explainable artificial intelligence (XAI) for the geographical authentication of Italian wheat. ...
Leaching of postharvest pesticides from lemon fruits into liquid foodstuffs [0.03%]
收获后柠檬果实中农药的浸出及其在液态食品中的迁移性研究
Katalin Lányi,Viktor Ágai,Anna Buzás et al.
Katalin Lányi et al.
The transfer of postharvest fungicides from citrus peel into foods is a poorly characterised exposure pathway. This study assessed the migration of imazalil (IMZ), thiabendazole (TBZ) and pyrimethanil (PMT) from lemon peel into altogether 2...
Flavor profile and deterioration mechanism of Niubie juice during low-temperature storage based on flavoromics and metabolomics [0.03%]
基于风味组学和代谢组学的牛皮菜汁低温贮藏过程中风味特征及劣变机理研究
Su Xu,Hailin Xu,Linyao Song et al.
Su Xu et al.
Niubie juice is a traditional ingredient unique to the Dong and Miao ethnic groups in Southwest China, and its storage stability significantly impacts product quality. This study investigates the storage stability of Niubie juice through fl...
A combined metabolomics and flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Tieguanyin tea during roasting process [0.03%]
基于代谢组和风味组的结合分析揭示了铁观音茶叶炒青过程中的非挥发性及挥发性化合物的动态变化规律
Feifei Shi,Peng Liang,Shuyu Guo et al.
Feifei Shi et al.
Roasting strongly influences the physicochemical properties, non-volatile and volatile compounds of tea, shaping the unique quality of the product. Therefore, this study used multi-omics to elaborate the dynamic changes in physicochemical p...
Advanced encapsulation techniques for naringin: combining in-vitro mechanisms, in-vivo evidence, and pharmacokinetic insights for targeted pharmaceutical and functional food applications [0.03%]
结合体外机制、体内证据和药代动力学见解的先进柚皮素包封技术：针对医药和功能性食品应用的靶向递送
Athulya Sojan,Jackson Ishara,Idaresit Ekaette
Athulya Sojan
This paper provides a comprehensive analysis of emerging and widely used encapsulation strategies, and pharmacokinetics of free naringin, with focus on in-vivo studies. Naringin's poor bioavailability, variable biocompatibility of encapsula...