Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis [0.03%]
基于黄酮类代谢物靶向代谢组学分析的品种和工艺对抹茶涩度的影响
Jinjin Xue,Panpan Liu,Yongquan Xu et al.
Jinjin Xue et al.
Astringency is crucial in determining the taste quality of matcha, primarily influenced by flavonoids. However, the specific impact of cultivars and processing techniques on flavonoid composition remains unclear. This study employs quantita...
Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations [0.03%]
益生菌辅助水解家禽血红蛋白的抗氧化肽潜力：细胞水平和分子动力学模拟解析机制
Wei Cui,Yong Xie,Yinghui Zhang et al.
Wei Cui et al.
Achieving the therapeutic goal of treating diseases by effectively controlling the excessive accumulation of intracellular free radicals is still very challenging, which motivates researchers to develop efficient novel antioxidant peptides ...
Characterization of a novel chickpea protein-pullulan hydrogels that efficiently load and release sodium salts: Microstructures, molecular dynamics, and rheological properties [0.03%]
新型鹰嘴豆蛋白-拔兰糖酐水凝胶的特性：微结构，分子动力学和流变性能，可有效装载和释放钠盐
Kexin Zhang,Yanhong Liang,Zhifeng Tan et al.
Kexin Zhang et al.
This study investigated the gel properties, structural characteristics, and Na+ loading capacity of hydrogels formed by chickpea protein isolate (CPI) and pullulan (PUL). The aim was to explore their potential as polymers for enhancing Na+ ...
Digestive characteristics of Se-enriched proteins with different Se species and its effects on gut microbiota during in vitro APP/PS1 mice colonic fermentation [0.03%]
含有不同硒物种的富硒蛋白消化特性及其对体外APP/PS1小鼠结肠发酵过程中肠道微生物的影响
Yue Zhang,Wendong Qi,Xin Cong et al.
Yue Zhang et al.
Cardamine violifolia, cabbage, and soybeans have a strong ability to accumulate selenium (Se), primarily in the forms of SeCys2, Se (VI), and SeMet, respectively. This study aims to investigate the digestive characteristics of Se-enriched p...
Deciphering the inhibitory mechanisms of cinnamaldehyde on biofilm formation of Listeria monocytogenes and implement these strategies to control its transfer to beef surfaces [0.03%]
肉桂醛抑制单增李斯特氏菌生物膜形成的机制解析及其在牛肉表面污染控制中的应用策略
Huixuan Yang,Pengcheng Dong,Shengnan Huo et al.
Huixuan Yang et al.
Natural essential oils have received widespread attention as promising microbial inhibitors, whereas a comprehensive understanding of their mechanisms underlying biofilm control and impact on biofilm cross-contamination on meat remains poor...
Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha [0.03%]
山东抹茶海苔香特征关键气味物质的识别
Yazhao Zhang,Xiaotong Wu,Yali Shi et al.
Yazhao Zhang et al.
The distinctive seaweed-like aroma is a typical flavor characteristic of high-grade Shandong matcha. To obtain a sample of strong seaweed aroma extracted from matcha, high-grade Shandong matcha made from fresh leaves of Camellia sinensis cv...
Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples [0.03%]
建立最优参数以减轻CPMAS序列在可可脂和其他脂肪样品的13C固体核磁共振研究中的加热效应
Thais Juliana Tobias,Tiago Bueno Moraes,Luiz Alberto Colnago
Thais Juliana Tobias
The physical and chemical properties of solid triacylglycerols (fats) have been investigated through the use of 13C solid-state nuclear magnetic resonance (SS-NMR). However, the 13C SS-NMR experiments performed with cross-polarization (CP),...
Novel anti-oxidative peptides from equine hemoplasma protein hydrolysates: Purification, identification and protective effects on Caco-2 cells [0.03%]
来自马血浆蛋白水解物的新型抗氧化肽：纯化、鉴定及对Caco-2细胞的保护作用
Zehao Ma,Yuhan Li,Ziqiao Zhao et al.
Zehao Ma et al.
In this study, we purified and identified antioxidant peptides from equine plasma protein hydrolysates and assessed their protective effects against H2O2-induced oxidative stress in Caco-2 cells. Four antioxidant peptides were identified by...
Advancements and perspectives of novel freezing and thawing technologies effects on meat: A review [0.03%]
新型冻结和解冻技术对肉类的影响的研究进展与展望
Ling Jiang,Donghong Liu,Wenjun Wang et al.
Ling Jiang et al.
Freezing is an effective method to extend the shelf life of meat. Traditional slow freezing technologies tend to damage muscle cells due to the formation of large ice crystals. Before further processing, frozen meat needs to undergo a thawi...
Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics [0.03%]
基于高通量测序和蛋白质组学的青稞白酒大曲优势微生物及核心酶系分析
Lihua Chen,Qinghua Peng,Yuhang Chen et al.
Lihua Chen et al.
Daqu plays a crucial role in Qingke Baijiu production by providing essential raw materials, microorganisms, and enzymes for fermentation. In order to further investigate the impact of microorganisms and enzymes in Qingke Baijiu Daqu, the ph...