Integrated multi-omics reveals distinct non-volatile and aroma signatures in albino, yellow, and purple tea varieties [0.03%]
整合多组学揭示茶白肉、黄肉和紫肉的非挥发性和香气特征差异
Yanlin An,Lihong Zhang,Xueqi Li et al.
Yanlin An et al.
Non-volatile metabolites and aroma substances are important quality components of tea plants, yet the quality characteristics of tea plants with special leaf colors still await further revelation. In this study, by integrating five analytic...
Multivariate analysis of FT-IR, bioactive compounds, and antioxidant activity in coffee pulp (Coffea arabica var. Catimor): combined effects of ripening stage and drying method [0.03%]
基于FT-IR、生物活性化合物和抗氧化活性的咖啡果皮多变量分析（ Coffea arabica var. Catimor）：成熟阶段和干燥方法的联合作用
Alicia María Rendón-Mera,Carolina Vega-Oliveros,Sandrith Ordoñez-Lozano et al.
Alicia María Rendón-Mera et al.
Coffee pulp, a nutrient-rich by-product, holds untapped nutraceutical potential but requires postharvest optimization. This study evaluated how ripening stage and drying method jointly modulate bioactive compounds in Coffea arabica var. Cat...
How drying methods and carrot varieties influence the acrylamide formation in carrot-enriched breads? [0.03%]
干燥方法和胡萝卜品种如何影响富含胡萝卜面包的丙烯酰胺形成？
Jagoda Swiacka,Viktoria Kaiser,Ute Bertsche et al.
Jagoda Swiacka et al.
Three locally grown carrot varieties (Jerada, Crofton, Nebidia) were dehydrated by hot-air, vacuum, or freeze-drying, and their composition, including ᴅ-glucose, ᴅ-fructose, ᴅ-galactose, and sucrose (HPAEC-PAD), free ʟ-asparagine (IEX),...
Floral aroma improvement via solar withering and shaking in summer green tea: Sensory and analytical insights [0.03%]
太阳能萎凋揺青夏绿茶叶中花香改善：感官和解析的见解
Jiarui Zeng,Sijia Lv,Rou Zeng et al.
Jiarui Zeng et al.
Summer green tea leaves often exhibit excessive astringency, weak aroma and poor sensory quality, leading to low consumer acceptance, resource waste, and economic losses, which contradict sustainable development. Improving its quality and u...
A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. chinensis) [0.03%]
一种新型策略：使用近紫外线发光二极管(UVA-LED)照射延长小包装青菜（ Brassica rapa subsp. chinensis）的保质期并增强其抗氧化性能
Yamin Fan,Wen Huang,Han Gao et al.
Yamin Fan et al.
Ultraviolet A light-emitting diode (UVA-LED) is an emerging non-chemical technology with potential of enhancing postharvest quality of fresh produce. This study compared effects of UVA-LED irradiation (0-control, 4, 8, 12, 16, 20 J/cm2) on ...
Phyllanthus emblica L. fruit as potential functional ingredient: From optimized extraction to biological activities evaluation [0.03%]
Phyllanthus emblica L.果实作为潜在的功能配料：从优化提取到生物活性评估
Qianwei Qu,Huiwen Wang,Xiaohan Chang et al.
Qianwei Qu et al.
Phyllanthus emblica L. (P. emblica L.) is a medicine and food homologous plant, whose fruit is acknowledged by the International Health Organization for its high nutritional value. However, eco-friendly and highly efficient methods for extr...
Nanostructural insights into Mongolian medicine Harigabri and its therapeutic efficacy for gastrointestinal diseases [0.03%]
蒙古国哈日嘎布瑞药方及其治疗胃肠疾病的功效的纳米结构见解
Galama Ang,Qiaoli Ren,Jun Ai et al.
Galama Ang et al.
The structural and functional properties of Harigabri, a traditional Mongolian remedy for gastrointestinal disorders, were investigated using a range of advanced analytical techniques. Raman spectroscopy and X-ray diffraction provided compl...
Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile profiles [0.03%]
植物乳桿菌和酿酒酵母共發酵增強成熟椰子水風味特征：揮發性和非揮發性 profile 的新見解
Wen Xu,Qianqian Li,Zeming Song et al.
Wen Xu et al.
The mature coconut water (MCW) is rich in nutrients, but its sour and astringent taste makes it unsuitable for direct consumption. In this study, a co-fermentation system employing Saccharomyces cerevisiae and Lactiplantibacillus plantarum ...
Lipidomics profile shows differences of polar lipids between donkey and bovine colostrum: a comparative study [0.03%]
脂质组学谱型展示驴初乳和牛初乳极性脂质差异：一种比较研究方法
Yumeng Zhang,Jiali Chen,Zhenmin Liu et al.
Yumeng Zhang et al.
Donkey colostrum (DC) is recognized as a valuable nutritional source; however, its extremely low lipid content (especially polar lipids) demands lipid supplementation during processing through the addition of fish oils, vegetable oils, or f...
Oleum ocimi gratissimi as a promising natural preservative against fish spoilage bacteria through i006Ehibition of planktonic growth and biofilm formation [0.03%]
作为一种有前景的天然防腐剂，香蜂油通过抑制鱼致腐细菌的浮游生长和生物被膜形成来延缓鱼的腐败率研究
Yan Li,Yi Yu,Yiwei Cui et al.
Yan Li et al.
Strategies to control spoilage bacteria and biofilm formation are essential for minimizing food losses. Although Oleum ocimi gratissimi (OG) effectively preserves chill-stored fish, its specific inhibitory mechanisms against fish-derived sp...