Tissue-specific metabolomics and pigment profiling of Black Change and red Chal tomatoes [0.03%]
黑变和红查尔番茄的组织特异性代谢组学及色素分析
Yu Miao,Mi-Bo Kim,Suhyeon Baek et al.
Yu Miao et al.
This study compared two Korean tomato cultivars, the black-pigmented Black Change tomato (BCT) and the red Chal tomato (RT), using tissue-resolved metabolomics and pigment analysis to clarify determinants of peel color and antioxidant poten...
UPLC-Q-Exactive MS-based metabolomics integrated with species distribution modeling and AI-driven target prediction: Identifying geographical markers and functional mechanisms of Chaenomeles speciosa fruits [0.03%]
基于UPLC-Q-Exactive MS的代谢组学与物种分布模型和AI驱动的目标预测相结合：识别木瓜果的地理标志物及功能机制
Zhangyaoyu Yuan,Liqin Huang,Jingbo Zheng et al.
Zhangyaoyu Yuan et al.
Chaenomeles speciosa fruits are widely edible in China. Nevertheless, few evidence displays on associating its geographical origin with chemical compositions and bioactivities. To address this, species distribution modeling was employed to ...
A comparison of physicochemical and flavor properties of species on surimi gels from Andrias davidianus and freshwater fishes [0.03%]
中华拟石首鱼和淡水鱼鱼肉理化及风味特性比较研究
Shaoping Deng,Kelang Kang,Aihua Lou et al.
Shaoping Deng et al.
This study investigated the physicochemical and flavor characteristics of surimi gels prepared from giant salamander (Andrias davidianus, GAF), common carp (Cyprinus carpio, CCF), silver carp (Hypophthalmichthys molitrix, SCF), grass carp (...
Radio frequency blanching facilitates enhanced release of bioactive phytochemicals and boosts antioxidant capacity in apple juice from Comminuted solid-liquid mixtures [0.03%]
射频 Blanching 促进苹果汁中生物活性植化素的释放并增强抗氧化能力——源于均质的固液混合物
Yidian Li,Shikang Tang,Wenjie Ding et al.
Yidian Li et al.
Apple juice extraction generates substantial amounts of pomace rich in phenolic compounds, many of which are poorly recovered due to polysaccharide-phenolic interactions and limited mass transfer. Here, radio frequency (RF) blanching was ap...
Advances in anthocyanins: Chemical foundations, synthetic biology, molecular mechanisms, physicochemical properties, and applications in the food industry [0.03%]
花色苷研究进展：化学基础、合成生物学、分子机制、理化性质及其在食品工业中的应用
Le Li,Zhiqing Liu,Quanhong Li et al.
Le Li et al.
Anthocyanins are undergoing a transformative shift from resource-dependent plant extraction to design-led bio-manufacturing. Recent advances in structural modification, notably through glycosylation and acylation, enable precise tuning of t...
From fruit to function: Squalene synthase driven triterpenoids biosynthesis in Gardenia jasminoides for food-active ingredient discovery [0.03%]
从水果到功能：素中三萜类生物合成驱动SQS对于食品活性成分的发现研究
Wuke Wei,Yilin Mao,Daxia Chen et al.
Wuke Wei et al.
The medicinal and edible plant Gardenia jasminoides is attracting attention as a source of natural food-active components. Integrated GC-MS/LC-MS metabolomics revealed that G. jasminoides fruits specifically accumulate bioactive triterpenoi...
Food-gut continuum of biofortified micronutrients: Influence of breadmaking processes on iodine, selenium, and zinc bioaccessibility and epithelial responses in an in vitro intestinal model [0.03%]
生物强化微量营养素的食品-肠道连续体：面包制作过程对碘、硒和锌的生物可及性以及体外肠模型上皮反应的影响
Hind Belarbi,Fassil Kebede,Fleur Lambrecht et al.
Hind Belarbi et al.
Micronutrient malnutrition affects over 3 billion people worldwide. This study evaluated biofortified wheat breads with iodine, selenium, and zinc, applied individually or in combination, and examined mineral retention, bioaccessibility, an...
Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques [0.03%]
采用分子感官科学方法探究细菌型水豆腐乳臭味物质的来源
Meijing Chen,Aiqi Ren,Yuxuan Yao et al.
Meijing Chen et al.
Bacterial-type shuidouchi (SDC) produces undesirable off-flavors that impact its quality and acceptance. This study employed molecular sensory science to investigate the origin of off-flavor compounds in a mixed SDC model (mSDC). Gas chroma...
Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas [0.03%]
感官和统计学特征在三种安徽绿荼的花香特征成分研究中的应用
Jieyao Yu,Tianyuan Yang,Qian Chen et al.
Jieyao Yu et al.
The "floral" aroma is highly valued in green tea quality and has attracted growing interest in green tea flavor research recently. However, comparative studies among them remain limited. In this study, three representative floral green teas...
Comparative evaluation of yak ghee and crossbred yak ghee: lipid composition, volatile flavour constituents, and microbial community dynamics [0.03%]
牦牛酥油和犏牛酥油的比较评价：脂质组成、挥发性风味成分及微生物群落动态变化
Xinyun Yu,Yongqiang Cao,Yiheng Li et al.
Xinyun Yu et al.
Yak ghee (YG) and crossbred yak ghee (YD), traditional fermented dairy products central to the diet of pastoralists in China's Tibetan regions, are distinguished by their lipid composition, volatile profiles, and microbial communities. Neve...