Cultivar-by-environment interactions shape strawberry fruit quality: A multi-omics approach across European climates [0.03%]
栽培品种与环境互作影响草莓果实的品质：欧洲气候下的多组学方法研究
Patricia Pacheco-Ruiz,Elisa Senger,Delphine M Pott et al.
Patricia Pacheco-Ruiz et al.
Flavour inconsistency in Fragaria x ananassa remains a challenge, largely due to historical breeding focused on yield over sensory traits. Flavour results from organoleptic and bioactive compounds shaped by cultivar (G), environment (E) and...
Yanbing Wang,Xiaoyuan Wang,Jianhua Dong et al.
Yanbing Wang et al.
Coffee blending has traditionally been used to stabilize product quality and reduce variability in raw materials. In recent decades, it has evolved into a systematic strategy for constructing targeted flavor profiles and meeting diverse mar...
Molecular interactions between capsicum protein and capsanthin: enhancement of complex formation and physicochemical stability by ultrasound and microwave treatments [0.03%]
辣椒蛋白和辣椒红素分子间相互作用：超声波及微波处理对复合物形成及理化稳定性的影响
Yudan Cao,Mengze Wang,Zibin Xiao et al.
Yudan Cao et al.
To investigate the mechanisms by which ultrasound (US), microwave (MW), and ultrasound-microwave combined (UM) treatments enhance the stability of capsanthin (Cap) in chili products, this study examined the effects of US, MW, and UM on Cap ...
Advancements in nanomaterial-enabled catalytic degradation of mycotoxins: Critical analysis of nanozymes, peroxymonosulfate catalysts, and photocatalysts [0.03%]
纳米材料使霉菌毒素催化降解技术取得的进展：Nanozymes、过一硫酸盐催化剂和光催化剂的重要分析评论
Ling Huang,Jian Lei,Huicheng Nong et al.
Ling Huang et al.
Mycotoxins widely exist in food and feed, threatening health and causing economic losses. Nanomaterials show potential in degrading mycotoxins due to unique properties. This review summarized the advances of nanozymes, PMS catalysts and pho...
Elemental fingerprinting and regional verification of Pakistani basmati and non-basmati rice varieties using ICP-MS and multivariate analysis [0.03%]
基于ICP-MS和多变量分析的巴基斯坦香米及普通大米品种的元素指紋及区域验证
Syed Abdul Wadood,Hanyi Mei,Chunlin Li et al.
Syed Abdul Wadood et al.
This study investigates the elemental composition of Basmati and non-Basmati rice cultivars grown across five different regions in Punjab, Pakistan using inductively coupled plasma mass spectrometry (ICP-MS). Distinct cultivar and regional ...
Chain length-dependent conformational and self-assembly variations of prolamin from baijiu Jiuzao via reverse micelle extraction [0.03%]
通过反转胶束萃取法从白酒九糟中获得脯胺酸-rich蛋白的链长依赖性构象和自组装变化规律
TingTing Yu,Fang Wang,FuRong Yang et al.
TingTing Yu et al.
This study aimed to investigate how surfactant chain length regulates prolamins from Baijiu Jiuzao (PBJ) extracted via dodecyltrimethylammonium bromide (DTAB, C12, short-chain) and cetyltrimethylammonium bromide (CTAB, C16, long-chain) reve...
Starch-fiber composite-induced protein network assembly enhances textural properties of plant-based meat analogues [0.03%]
淀粉-纤维复合物诱导的蛋白质网络组装增强了植物基肉类制品的质地属性
Zhixin Jia,Jingbin Zhang,Ziming Guo et al.
Zhixin Jia et al.
Despite the growing popularity of plant-based meat analogues, replicating the fibrous texture of animal muscle remains a significant challenge. This study utilized a high-amylose corn starch-citrus fiber composite to modulate protein restru...
Quantification of amygdalin, prunasin, mandelonitrile, and free cyanide in homemade and commercial Prunus mume syrups using UHPLC-(ESI)QqQ-MS/MS and their dietary risk assessment [0.03%]
高效液相色谱三重四级杆质谱法测定自制和市售梅酱中苦杏仁苷、李核苷、苯甲醛腈及游离氰化物的含量并进行膳食风险评估
Hyunjun Lee,Su Yeob Cho,Young-Kyoung Kim et al.
Hyunjun Lee et al.
This study aimed to characterize cyanogenic compounds in Prunus mume fruit syrups and assess dietary exposure among the Korean population. In total, 670 syrup samples were analyzed for amygdalin, prunasin, mandelonitrile, and free cyanide u...
Precise pH control and synergistic interaction of raw materials improve the quality of stewed beef: multi-omics analysis of tenderization mechanisms and flavor restructuring [0.03%]
精准pH控制和原料协同作用可提升红烧牛肉品质：肉质嫩化机制及风味重塑多组学分析
Yan Shen,Zezhu Du,Jinya Dong et al.
Yan Shen et al.
This study employed an integrated multi-omics strategy to unravel the mechanisms of pH-optimized stewed beef quality. First, proteomic analysis revealed that stewing at pH 6.0 reduced COL1A1 and hemoglobin-α, activated calpain, alleviated ...
κ-, ι-, and λ-carrageenan Maillard conjugation enhances whey protein isolate stability during ultra-high-temperature treatment [0.03%]
κ-、ι-和λ-角叉胶美拉德共轭提高超高温处理过程中乳清蛋白的稳定性
Eun Hye Cho,Hye-Jung See,Hyoung Su Park et al.
Eun Hye Cho et al.
This study examined Maillard-type conjugation between whey protein isolate (WPI) and three carrageenan (CG) types (κ-, ι-, and λ-CG) to enhance thermal and colloidal stability under ultra-high-temperature (UHT) processing. Conjugates wer...