Research on the origin of the "grain aroma" in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains [0.03%]
基于农香型白酒蒸粮风味轮廓研究其“粮香”源头探索
Peiyao Yuan,Lijuan Gong,Nima Zhaxi et al.
Peiyao Yuan et al.
The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewing affect baijiu's flavor through the simultaneous distillati...
Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS [0.03%]
不同烘焙温度对枣酒风味特征的影响：基于HPLC、HS-GC-IMS和HS-SPME-GC-MS分析
Binbin Li,Qian Mu,Huijing Guo et al.
Binbin Li et al.
The effects of jujube pretreatment at different roasting temperatures (80-160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC-MS, and sensory ana...
Improvement of bioactive substances in soy-milk and soy-yogurt with kiwifruit juices (Actinidia deliciosa) and investigation of their antioxidant and antidiabetic potentials [0.03%]
奇异果汁改善豆奶和豆酸奶中生物活性物质的研究及其抗氧化和抗糖尿病潜力的调查研究
Kye Man Cho,Chung Eun Hwang,Du Hyun Kim et al.
Kye Man Cho et al.
Fruit-based food products enhance functional properties. This research is the first to examine fluctuations in biofunctional substances (isoflavone; CLA; GABA) and biological abilities (antioxidant; antidiabetic) in soy-milk (SM) and soy-yo...
Improving solubility and stability of pea protein isolate by conjugation with high methoxyl pectin via ultrasound-assisted maillard reaction for the efficient delivery of nobiletin [0.03%]
超声波辅助美拉德反应将高甲基酯果胶共轭到豌豆蛋白上，提高其溶解性与稳定性以实现黄酮类化合物芸香素的高效递送
Zijun Wang,Die Hu,Wenjiang He et al.
Zijun Wang et al.
In this study, high methoxyl pectin-pea protein isolate (HMP-PPI) conjugates were fabricated by an ultrasound-assisted Maillard reaction to deliver nobiletin (NOB). Results showed that HMP was effectively conjugated with PPI by the ultrasou...
Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage [0.03%]
猪肉品质劣变的蛋白质组分析及其新鲜与六个月冻藏的比较研究
Yajun Shen,Chengyu Ma,Xinxiang Zong et al.
Yajun Shen et al.
This study investigates the quality deterioration of pork during six-month frozen storage using polarized light microscopy and tandem mass tag (TMT)-based quantitative proteomics. Ice recrystallization analysis revealed the formation of lar...
Study on preparation, physicochemical properties and in vitro digestion of casein sol/gel induced by citric acid and heat [0.03%]
柠檬酸和热诱导酪蛋白溶胶凝胶的制备、理化性质及体外消化研究
Yun Wang,Qianyi Yao,Li Yin et al.
Yun Wang et al.
Casein (CS) gels, valued for their functional properties, are widely utilized in food applications. In this study, CS sol/gels were prepared by citric acid and heat (85 °C) induction at varying pH values and protein concentrations, and the...
Nutritional profiles of wild male mud crabs (Scylla paramamosain) from the southeast coast of China: Regional differences and comparison with females [0.03%]
中国东南沿海不同地区锯缘青蟹(Sculla parahamason)的营养成分分析及其与雌蟹的比较研究
Kang Fang,Baojia Chen,Wenwei Ouyang et al.
Kang Fang et al.
Male Scylla paramamosain play an important role in aquaculture and consumption, yet their regional nutritional traits are underexplored. This study compared wild males from five southeast China regions, including Nansha (GNS), Qisha (GQS), ...
Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation [0.03%]
单株和共培养乳酸菌对山竹汁发酵抗氧化能力和代谢轮廓的影响
Quanmiao Zhang,Chunhe Gu,Haode Chang et al.
Quanmiao Zhang et al.
As a tropical fruit, rambutan has been predominantly studied for its peel. To explore the application of lactic acid bacteria (LAB) in rambutan juice fermentation, we investigated the metabolic characteristics of juice fermented with Lactip...
Structure, physicochemical properties and in vitro digestibility of starch in corn flour with different milling processes [0.03%]
不同加工方法玉米淀粉的结构、理化性质及体外消化性
Xinqi Li,Jiannan Yan,Jiale Gao et al.
Xinqi Li et al.
The effects of dry milling (DM), semi-dry milling (SDM), wet milling (WM), nixtamalization wet milling (NWM) and ultrasonic-assisted nixtamalization wet milling (UNWM) on the structure, physicochemical properties and in vitro digestibility ...
Dynamic profiling of bioactive compounds, flavor metabolites, and quality-related microorganisms during the freshening-drying-aging process of citri reticulatae pericarpium: Implications for quality formation mechanisms [0.03%]
化橘红鲜货干货陈货加工过程中的活性成分、风味物质和影响品质微生物动态变化分析及品质形成机制探讨
Yuan Hu,Dailing Hu,Lei Yin et al.
Yuan Hu et al.
This study systematically explored the dynamic evolution of bioactive components, flavor metabolites, and microbial communities in citri reticulatae pericarpium (CRP) throughout its processing from fresh materials through drying to controll...