Dynamics in the polyphenolic profile of sprouted mung bean (Vigna radiata L.): Impact of short-term germination and dehulling [0.03%]
短时间发芽和去皮对绿豆(Vigna radiata L.)中多酚类动态分布的影响
Christina Wintersohle,Lena Löwe,Ismail-Hakki Acir et al.
Christina Wintersohle et al.
Phenolic compounds in mung bean (Vigna radiata L. Wilczek) are important bioactive constituents whose levels and composition change during germination. However, their distribution between seed fractions (cotyledon and hull) and their compos...
Effect of thermosonication on quality and shelf-life of sweet cherry following cold storage [0.03%]
冷储后热超声处理对甜樱桃品质和货架寿命的影响
Linghua Zuo,Yuzhuo Wen,Hongyue Li et al.
Linghua Zuo et al.
Sweet cherries are highly susceptible to quality deterioration during postharvest storage, resulting in significant economic losses. In this study, thermosonication (TS), an integrated preservation technique combining ultrasound (40 kHz, 48...
Exploring the role of NaOH in modulating the properties of metal-free preserved egg white gels: physicochemical, rheological, and structural properties [0.03%]
氢氧化钠在金属离子被去除的皮蛋蛋白凝胶性质调控中的作用研究：物理化学，流变及结构属性分析
Pengfei Geng,Erjiao Li,Yanli Wang et al.
Pengfei Geng et al.
Traditional salted egg production relies on metal ions to regulate alkali penetration during processing. However, excessive metal ion intake poses potential health risks, highlighting the urgent need to develop metal-free processing alterna...
Multi-omics integrated analysis of the secondary metabolic regulatory network in Aquilaria sinensis leaves and the mechanism of its enhanced antioxidant function [0.03%]
降香黄檀叶片次生代谢调控网络的多组学联合分析及其抗氧化功能增强机制研究
Zixiao Jiang,Haoji Liang,Dandan Chen et al.
Zixiao Jiang et al.
Aquilaria sinensis leaves are rich in bioactive compounds and have attracted increasing attention for their potential use in functional foods and health products. However, the effects of different processing methods on their metabolite prof...
Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network [0.03%]
脉冲电场联合L-精氨酸改善鹅肉嫩度的多维度机制——基于分子动力学模拟与蛋白互作网络研究
Rong Ma,Chen Chen,Zihang Shi et al.
Rong Ma et al.
Although pulsed electric field (PEF) and L-arginine alone can improve meat tenderness, their synergistic molecular mechanism remains unclear. This study first explored the tenderization mechanism of combined PEF and L-arginine (LP) in goose...
Optimization of fumed silica and melatonin loadings in polyvinyl alcohol-based films for postharvest preservation of rambutan fruit [0.03%]
聚乙烯醇基薄膜中气相二氧化硅和褪黑素负荷优化用于山竹采后保鲜
Jingyi Guo,Lipeng Wei,Jialiang Liu et al.
Jingyi Guo et al.
To address high hydrophilicity of polyvinyl alcohol (PVA) and agglomeration tendency of fumed silica (FS), melatonin (MT)-functionalized PVA/FS composite films were prepared to enhance their performance and applicability. MT (1-3%) mitigate...
Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics [0.03%]
赤水河流域酱香型白酒地方特色的解析——基于分子感官科学与化学计量学的多检测技术集成研究
Long Ma,Tingyao Tu,Mansi Niu et al.
Long Ma et al.
This study employed a multi-technique approach to explore the regional differentiation of sauce aroma baijiu (SAB) within the core production areas of the Chishui River basin. Sensory analysis revealed significant regional differences: righ...
Quantitative analysis and visualization of live spotted seabass (Lateolabrax maculatus) flesh texture using hyperspectral imaging and machine learning [0.03%]
基于高光谱成像和机器学习的活斑点真骨鱼肉质定量分析与可视化研究
Shuai Che,Ang Li,Huan Wang et al.
Shuai Che et al.
Flesh texture is one of the most important quality traits determining consumer satisfaction and perception of fish. Traditional methods for measuring flesh texture characteristics present several limitations. This study developed a rapid, e...
The synergistic effects of soy protein isolate and curdlan on salt-reduced hairtail sausages: Investigation into saltiness perception and quality characteristics [0.03%]
大豆蛋白 isolate 和结冷胶对减盐柴鱼香肠感官和品质特性的影响
Siqi Yang,Qianqian Zhang,Tong Zou et al.
Siqi Yang et al.
This study explored the effects of the synergistic action of soy protein isolate (SPI) with curdlan (Cur) or gellan gum (GL) on the quality and flavor of salt-reduced hairtail sausage. Compared with the directly reduced-salt sausage (RS), t...
Comparative analysis of quality characteristics and flavor compounds in caged and cage-free eggs based on untargeted flavoromics [0.03%]
基于非靶向风味组学的笼养与 Cage-free 鸡蛋品质特性及风味化合物差异分析
Hongbo Zeng,Yue Zhang,Xuezhen Guo et al.
Hongbo Zeng et al.
This study aimed to investigate the quality characteristics and flavor compounds of caged and cage-free chicken eggs. Fresh unfertilized caged and cage-free Xianju chicken eggs were used for quality parameter and flavoromics analyses. Cage-...