Influence of Huangjiu on flavor development in braised pork: A Flavoromics approach [0.03%]
黄酒对红烧肉风味形成的贡献及其风味组学分析研究
Wenzheng Zhu,Xue Huai,Jiacheng Miao et al.
Wenzheng Zhu et al.
Huangjiu, one of the three oldest fermented beverages in the world, plays a significant role in shaping the flavor profile of braised pork. This study systematically investigated its impact by analyzing changes in key flavor precursors-incl...
A newly-processed Meicha (Ampelopsis grossedentata) via high-temperature re-roasting and Eurotium cristatum fermentation: Aroma characteristics and chemical basis [0.03%]
高温复炒与伏牛草发酵对梅家茶香气特征及化学基础的影响研究
Zhixuan Rong,Ziling Su,Qinyuan Yang et al.
Zhixuan Rong et al.
Meicha (Ampelopsis grossedentata) is a specialty Chinese herbal tea rich in flavonoids but lacks pleasant aromas. In this study, a novel process combining high-temperature re-roasting with mixed-culture fermentation using Eurotium cristatum...
Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking [0.03%]
从分子感官科学到分子对接解析白酒酱香如蜜的香气之谜
Hailin Zhong,Feng Hu,Xiaolong You et al.
Hailin Zhong et al.
The nectar-like aroma is a crucial sensory attribute of sauce-flavor Baijiu (SFB). However, the specific odor-active compounds responsible for this characteristic remain unclear. In this study, the nectar-like aroma of representative SFB sa...
Insights into protein degradation-related volatile substances changes in tilapia fillets (Oreochromis niloticus) during storage at 4 °C based on astral DIA proteomics and flavoromics [0.03%]
基于天体DIA蛋白质组学和风味组学的尼罗罗非鱼片(奥里诺克河奥里诺克ensis)在4℃贮藏期间与蛋白质降解相关的挥发性物质变化的研究启示
Zhenyang Liu,Naiyong Xiao,Lei Qin et al.
Zhenyang Liu et al.
The aim of this study was to investigate the generation pathways of volatile substances derived from protein degradation in tilapia fillets stored at 4 °C, using Astral DIA proteomics. Seventeen key volatile substances were identified usin...
Integrated analysis of proteomics and metabolomics revealed mechanisms underlying age-related changes in pigeon breast muscle [0.03%]
蛋白组与代谢组联合分析揭示了鸽胸肌衰老的机制
Ying Wang,Dongzhi Miao,Jing Chen et al.
Ying Wang et al.
This study conducted a comprehensive comparison of the metabolomic and proteomic profiles of pigeon breast muscles from 12-month-old (M12) and 28-day-old (D28) birds to investigate the influence of age on meat quality. The M12 samples showe...
Shengchun Li,Haixia Zhong,Anhu Wang et al.
Shengchun Li et al.
In this study, the interaction between quercetin and Fagopyrum tataricum starch, as well as the mechanism by which it increases the RS content, was analyzed. The results showed: (1) at 5% addition, RS content reached 60.38%. (2) Quercetin p...
The composite film of thyme essential oil and EGCG delays the decline of quality in blueberries by regulating reactive oxygen species [0.03%]
百里香精油和EGCG复合膜通过调控活性氧延缓蓝莓品质下降
Wanjiao Zhu,Siyu Long,Jiayang Ren et al.
Wanjiao Zhu et al.
In this study, a composite film embedded with thyme essential oil and gall catechin gall ester (EGCG) was prepared to extend the shelf life of the fruit. Blueberries were adopted as the experimental object to assess the efficiency of this c...
Influence of processing on flavonoid retention, transformation, and bioavailability in Tartary buckwheat (Fagopyrum tataricum): a review [0.03%]
加工对苦荞（Fagopyrum tataricum）中黄酮类化合物的影响:综述
Hong-Ju He,Guanglei Li,Xingqi Ou et al.
Hong-Ju He et al.
Buckwheat is a traditional food and medicinal crop valued for its nutritional composition and high levels of bioactive compounds. Among buckwheat species, Tartary buckwheat is particularly rich in flavonoids, especially rutin and quercetin,...
Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches [0.03%]
牦牛酸肉发酵期间风味形成机制的解析：多组学和机器学习结合的方法
Peiting Zhang,Chenshuo Wang,Peiyi Wang et al.
Peiting Zhang et al.
Fermentation determines the physicochemical properties and flavor characteristics of sour meat. However, research on yak sour meat fermentation remains limited, compared to pork's counterpart. This study combined physicochemical analysis, i...
Progress and application of biopolymer-based packaging systems integrated with Zataria multiflora Boiss. (Shirazi thyme) essential oil [0.03%]
基于生物聚合物的包装系统与特拉兹里亚多佛拉博伊斯（设拉子百里香）精油集成的研究进展及应用
Abbas Najafi Tabrizi,Yousef Ramezan,Amir Kamkari et al.
Abbas Najafi Tabrizi et al.
Active packaging systems have gained prominence as an effective alternative to conventional synthetic materials. Such systems aim to not only preserve product quality and extend shelf life but also to enhance the functional properties of th...