Discrimination of different varieties of rice in Wuchang area based on E-nose and HS-SPME-GC-O-MS [0.03%]
基于电子鼻和顶空固相微萃取气相色谱嗅觉检测技术区分武汉地区不同品种的稻谷
Lili Qian,Mingming Chen,Yan Song et al.
Lili Qian et al.
This study aimed to discriminate between different varieties of rice from the Wuchang region using a combination of electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (HS-SPME-G...
Effect of plasma-activated water combined with low-voltage electric field-assisted thawing on the quality and protein structure of spotted sea bass [0.03%]
结合等离子活化水的低电压电场辅助解冻对斑点叉尾
Wenzheng Li,Yucong Xu,Junlan Liu et al.
Wenzheng Li et al.
The non-thermal processing technology of low-temperature plasma-activated water combined with a low-voltage electric field (PAW-LVEF) was employed to study the thawing characteristics and physicochemical properties of spotted sea bass. The ...
Oligosaccharides, stachyose and α-dextran, as promising sucrose replacers in pectin gels for enhanced delivery of nobiletin [0.03%]
寡聚糖，胀气豆四糖和α-糊精作为pectingel中诺倍汀递送的蔗糖替代品以期实现增效作用
Jingwen Sun,Kun Du,Man Huo et al.
Jingwen Sun et al.
Heavy addition of sucrose increases caloric content and health risks of the pectin gel product. In this study, oligosaccharides such as stachyose and dextran were used to fabricate pectin-based emulsion gel for loading nobiletin (Nob). Resu...
Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma [0.03%]
3-甲基丁醛刺激下的感官和神经反应：增强干发酵香肠的香气感知
Lei Chen,Tianyi Yang,Rui Liu et al.
Lei Chen et al.
This study investigated the impact of 3-methylbutanal (0, 60, 120, 180, 240, and 300 μg/kg) on aroma and neural responses in fermented sausages. Among 33 volatiles identified, 3-methylbutanal exhibited the highest odor activity value of 86...
Structure-dependent chlorine dioxide release from poly(acrylic acid) and hydroxyethyl cellulose hydrogels: Insights from real-time positron annihilation lifetime spectroscopy and quantum chemical calculations [0.03%]
聚丙烯酸和羟乙基纤维素水凝胶的结构依赖性二氧化氯释放：来自实时正电子湮没寿命光谱法和量子化学计算的见解
Pegah Poursafar,Adrienn Kazsoki,Barnabás Palcsó et al.
Pegah Poursafar et al.
Chlorine dioxide (ClO₂) is a potent disinfectant used in controlled-release systems for water treatment and antimicrobial purposes. This study investigates ClO₂ release kinetics in poly(acrylic acid) (PAA) and hydroxyethyl cellulose (HEC)...
A new insight into the exosome protein and lipid composition in camel colostrum and mature milk using comparative proteome and lipidomics analyses [0.03%]
比较蛋白质组和脂质组分析在骆驼初乳和成熟乳外泌体蛋白和脂质组成的新见解
Liang Ming,Li Yi,Yisi Ai et al.
Liang Ming et al.
Camel milk exosomes from colostrum (C) and mature milk (M) were characterized using proteomics and lipidomics to elucidate their compositional and functional differences. Isolated exosomes exhibited round and cup-like concave spheres of 30 ...
Integration of non-invasive and conventional systems for quality assessment and authentication of meat stuffs: A review with bibliometric analysis [0.03%]
基于文献计量分析的肉类品质评价与鉴伪非侵入与传统技术集成研究进展综述
Asima Saleem,Aysha Imtiaz,Sanabil Yaqoob et al.
Asima Saleem et al.
The growing global demand and price fluctuations in meat have raised concerns over safety, adulteration, and traceability. Conventional methods are time-consuming, labor-intensive, and reagent-dependent, limiting their use for rapid or on-s...
HS-SPME/GC-MS and E-nose-based characterization of volatile compounds in purple garlic across eight Chinese regions [0.03%]
基于HS-SPME/GC-MS和电子鼻的中国8个地区紫皮大蒜挥发性化合物的表征
Mingming Sun,Yiqiong Cui,Ju Li et al.
Mingming Sun et al.
Garlic (Allium sativum) as an important specie of the Allium genus, is one of the earliest plants cultivated due to its culinary and medicinal uses. In this study, headspace-solid phase microextraction coupled with gas chromatography-mass s...
Longgang Yan,Miaoyun Li,Yaodi Zhu et al.
Longgang Yan et al.
The food processing stage facilitates the survival of spores from microorganisms such as Clostridium perfringens and Bacillus species, thereby posing food safety risks. However, current methods for detecting and classifying spore contaminat...
Metabolomic insights into the function and nutritional quality of special rice [0.03%]
基于特殊水稻的功能和营养价值的代谢组学研究
Di Cui,Zichao Zhu,Soon-Wook Kwon et al.
Di Cui et al.
The global demand for nutrient-rich functional rice is rapidly increasing. However, the metabolic mechanisms underlying the high-nutrient functionality of special rice remain inadequately understood. In this study, we developed 26 novel spe...