Natural Pigment Production by Bacillus velezensis YM-3 Isolated from Traditional Pixian Douban Condiment: Biosynthesis Pathway, Structural Characterization, and Bioactivities [0.03%]
来源于传统郫县豆瓣酱的枯草芽孢杆菌Bacillus velezensis YM-3天然色素生产：生物合成途径，结构表征和生物活性研究
Mamin Yue,Yanling Shang,Qing Zhang et al.
Mamin Yue et al.
Natural microbial pigments offer important advantages and are widely studied for food applications. We investigated the biosynthetic pathways, characteristics, and bioactivities of the orange-red pigment produced by Bacillus velezensis YM-3...
Secondary-Structure-Dependent Cooperation and Interference Between Peptides of Different Chain Lengths in Antifreeze Activity: Insights from Molecular Dynamics Simulations [0.03%]
链长不同的冰球蛋白肽之间在抗冻活性上二次结构依赖的相互合作与干扰：从分子动力学模拟中得到启示
Yuan Yuan,Micholas Dean Smith,Tong Wang
Yuan Yuan
Ice recrystallization inhibition (IRI) activity of peptides is influenced by both peptide length and secondary structure; however, whether combinations of peptides with different lengths exhibit cooperative or antagonistic effects remains p...
Apple Origin Classification and Sugar Content Prediction of 'Fuji' Apples Using Near-Infrared Spectroscopy and Deep Learning [0.03%]
基于近红外光谱和深度学习的富士苹果产地识别及糖度预测
Zhanglei Yan,Zhiyang Li,Zhihui Tang et al.
Zhanglei Yan et al.
Accurate apple origin identification and non-destructive internal quality evaluation are important for fruit traceability, quality grading, and post-harvest management. Unlike previous studies mainly focusing on origin classification, this ...
Phenolic Acid Composition and In Vitro Antioxidant Capacity in the Flesh of Thirty-Three Cucurbita pepo Accessions [0.03%]
三十三份软 pumpkin果肉中的酚酸成分及其体外抗氧化活性
Ying Xiang,Jing Yu,Xuexue Wang et al.
Ying Xiang et al.
To characterize intraspecific variation in phenolic acid composition and in vitro antioxidant capacity, color parameters, total phenolic contents (TPC), hydrolyzable phenolic acid profiles, and DPPH and ABTS radical scavenging capacities we...
Targeted Metabolite and Gene Expression Analysis of Anthocyanin and Kaempferol Glycoside Accumulation in Peach Accessions with Contrasting Flesh and Skin Pigmentation [0.03%]
不同果肉和果皮色泽桃存化样中花青素和山柰酚糖苷积累的代谢及基因表达分析
Weifeng Chen,Dan Tang,Jia Huang et al.
Weifeng Chen et al.
Peach (Prunus persica) fruit pigmentation is largely associated with anthocyanin accumulation, whereas colorless flavonols such as kaempferol glycosides may reflect alternative use of shared flavonoid precursors. To examine the relationship...
Application of Sensory Evaluation to Understand Fresh Apple Cultivar Acceptance in Kazakhstan [0.03%]
感官评价在哈萨克斯坦新鲜苹果品种接受度研究中的应用
Aidana Mashrapova,Bibinur Nurmanova,Zhuldyz Omarova et al.
Aidana Mashrapova et al.
Cultivar portfolio decisions and postharvest quality management in Kazakhstani fresh apple markets are made without locally validated consumer sensory benchmarks, limiting producers' and breeders' ability to align product design with region...
Modulating the Chemical and Sensory Profile of Avgoustiatis Grapes (Vitis Vinifera L.) and Wines: The Impact of Irrigation and Post-Harvest Dehydration Under Extreme Mediterranean Thermal Stress [0.03%]
灌溉和收获后脱水对极端地中海热应力下Avgoustiatis葡萄（Vitis vinifera L。）和葡萄酒的化学和感官特征的影响
Despina Lola,Christina Karadimou,Theodoros Gkrimpizis et al.
Despina Lola et al.
This study evaluates regulated deficit irrigation (IR) and post-harvest dehydration (DH) as complementary strategies to mitigate extreme thermal stress on the red grape variety Avgoustiatis during the hot 2024 vintage. Analysis of the berri...
Simultaneous Determination, Transfer Behaviors, Degradation, and Risk Assessment of Pesticides and Q-Marker in Angelica sinensis During Decoction [0.03%]
当归汤煮过程中杀虫剂及Q-标记物的同时测定、转移行为、降解及其风险评估
Hongyan Zhang,Qiaoying Chang,Jian Li et al.
Hongyan Zhang et al.
Based on liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF/MS), a high-throughput method was developed and validated for the simultaneous detection of 270 pesticides and two quality markers (Q-markers)-ferulic acid...
Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights [0.03%]
农业副产品作为可持续食品脂质凝胶的多功能成分：机制、应用和未来前景
Giulia Salvatori,Dario Mercatante,Maria Teresa Rodriguez-Estrada
Giulia Salvatori
Agri-food by-products (BP) and BP-derived fractions are increasingly recognized as sources of functional and nutritional compounds (e.g., dietary fibers, proteins, waxes, phytosterols, phenolics, carotenoids) that can be upcycled into high-...
Perceived Value in Specialty Coffee: A Means-End Chain Model Applied in the Brazilian Context [0.03%]
精品咖啡的感知价值——一种在巴西背景下应用的手段-末端链模型
Ari Melo Mariano,Gustavo Garcia Loguercio,Ingrid Orlandini et al.
Ari Melo Mariano et al.
This study aims to identify, based on a Means-End Chain model, the main linkages among attributes, benefits, and perceived value in specialty coffee. Specialty coffee, recognized for its superior quality and sustainable production practices...