Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics [0.03%]
不同类别的茶粉对鲜湿面品质、非挥发性代谢物及风味特性的影响
Haozhen Li,Xiangjun Chen,Shuyao Wang et al.
Haozhen Li et al.
Tea powder incorporation is a promising strategy for developing functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was replace...
Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread [0.03%]
米糠磨粉各组分对大米馒头食用品质、淀粉消化性质及风味特性的影响
Bingjie Chen,Xiao Wang,Shuqi Wu et al.
Bingjie Chen et al.
Three rice bran fractions (BF1, BF2, and BF3) were obtained through sequential milling. Increasing the degree of milling was found to significantly reduce the content of total dietary fiber, total phenolics, and total flavonoids in rice bra...
Quality-driven design of rice wine lees fermented Litopenaeus vannamei: Unraveling the role of microbial communities in physicochemical and flavor formation [0.03%]
基于品质驱动的稻谷酒麯发酵南美白对虾(Litopenaeus vannamei)设计：揭示微生物群落构建及物理化学特性与风味形成机制的功能密码学研究
Wenjia He,Xiaoyan Zhang,Min Wang et al.
Wenjia He et al.
Microbial starters determine the quality of fermented shrimp products. Three rice wine lees starters (HSF, CZ, and AQ) were employed to ferment Pacific white shrimp under controlled conditions. The microbial community analysis indicated tha...
Comparison of rumen microbiota and meat metabolism in lambs under different feeding regimes: insights for optimizing growth performance and meat quality [0.03%]
不同饲养管理方式下肉用羔羊瘤胃微生物区系及肉品质代谢特征比较：促进生长性能和肉质优化的见解
Yafeng Huang,Yuan Lu,Wuyunfeng Zhu et al.
Yafeng Huang et al.
This study investigated effects of three feeding systems - indoor feeding (CK), artificial pasture grazing for 4 h with indoor feeding (G4H), and 8 h with indoor feeding (G8H) - on lamb growth performance, meat quality, rumen microbiota, an...
Enhancement of probiotic viability in hydrogel beads by quinoa protein hydrolysate: Improving stability during storage and gastrointestinal transit [0.03%]
藜麦蛋白水解物提高益生菌在胶珠中的存活率：改善储存和胃肠转运过程中的稳定性
Ren-Jie Zheng,Yue Huang,Yun-Cheng Li et al.
Ren-Jie Zheng et al.
Hydrogel encapsulation effectively protects probiotics during gastrointestinal transit; but maintaining viability during low-temperature storage remains challenging. In this study, quinoa protein hydrolysate (QPH) was incorporated into sodi...
Interaction mechanisms of oat starch and three types of oat lipid during simulated Sanshu processing [0.03%]
燕麦淀粉与三种燕脂在模拟三熟法加工过程中的相互作用机制
Pai Peng,Xiaolong Wang,Liang Zou et al.
Pai Peng et al.
The large amount of lipids in oats have an impact on the structure of oat starch during thermal processing. To further elucidate effect of lipids on starch during traditional oat processing, this study examined starch-lipid interactions dur...
Widely targeted metabolomics reveals blue-green light-mediated regulation of bioactive compound accumulation in postharvest pepper fruits [0.03%]
广泛目标代谢组学揭示蓝绿光介导的采后辣椒果实生物活性化合物积累调控
Ruixing Zhang,Zijin Wei,Yulin Liu et al.
Ruixing Zhang et al.
Pepper (Capsicum annuum L.) fruits are rich in bioactive compounds essential for nutritional quality. This study evaluated the effects of combined blue-green light on postharvest metabolite accumulation, using dark treatment as a control. A...
Evaluation of Xanthoceras sorbifolium meal as a novel feed ingredient for lambs: effects on growth performance, meat quality, and flavor [0.03%]
银杏树豆饲料粉对羊生长性能、肉品质和风味的影响评价研究
Yannan Ma,Yongxiao Ma,Guozhao Sheng et al.
Yannan Ma et al.
This study tested whether Xanthoceras sorbifolium meal (XSM) could replace soybean meal (SBM) in finishing lamb diets at 0%, 50%, 75%, and 100%. Forty male lambs were fed for 112 days. At 50% replacement, growth performance and carcass trai...
Revealing the mechanism of shaking/tumbling driving Wuyi rock tea Rougui to "fade green odor and reveal aroma" based on metabolomics and molecular docking technology [0.03%]
基于代谢组学和分子对接技术揭示武夷岩茶肉桂摇青“走水仙味”的机制
Jianghua Ye,Qiqi Weng,Yuhua Wang et al.
Jianghua Ye et al.
Shaking/tumbling (TS) is a key process for shaping the characteristic aroma of tea, but the mechanism driving aroma transformation is still unclear. This study systematically analyzed the dynamic changes of volatile organic compounds (VOCs)...
Metabolic and textural changes in whiteleg shrimp (Litopenaeus vannamei) during frozen storage: Key quality markers revealed by integrated metabolomics and lipidomics [0.03%]
凡纳滨对虾（Litopenaeus vannamei）冻藏过程中的代谢及质地变化：整合代谢组和脂质omics鉴定关键品质标志物
Yameng Li,Di Huang,Danhe Wang et al.
Yameng Li et al.
Whiteleg shrimp is prone to quality deterioration during frozen storage, yet the underlying metabolic patterns remain unclear. This study integrated metabolomics and lipidomics using a two-step extraction to elucidate the biochemical basis ...