Color-associated metabolic divergence and nutritional variation in colored cauliflower curds [0.03%]
彩色青花菜花球的色彩相关代谢分化和营养价值差异
Difei Wang,Meijiao Lu,Zitong Zhao et al.
Difei Wang et al.
Cauliflower curd color influences nutritional quality and consumer preference. Using non-targeted metabolomics, we profiled four cultivars (white, green, yellow, gold). White curds accumulated more soluble sugars, while colored curds showed...
Comparative effects of high hydrostatic pressure versus thermal processing on quality attributes and volatile profiles in non-concentrated and concentrated tomato juice [0.03%]
高压处理和热处理对非浓缩和浓缩番茄汁品质属性及挥发性物质的影响比较分析
Xuehua Wang,Cuifang Liu,Ye Zheng et al.
Xuehua Wang et al.
High hydrostatic pressure (HHP) is a commercial non-thermal technology for fruit juice, but the interactive effects of prior evaporation concentration and subsequent HHP pasteurization on juice quality have not been systematically evaluated...
Effects of yeast inoculation on community, metabolites, and flavors in ganjang, a traditional Korean fermented soy sauce [0.03%]
酵母接种对传统韩国发酵酱油甘江中的菌群、代谢物和风味的影响
Dong Min Han,Ju Hye Baek,Dae Gyu Choi et al.
Dong Min Han et al.
We investigated the effects of defined yeast starters on ganjang fermentation using batches inoculated with Debaryomyces hansenii, Wickerhamomyces anomalus, and/or Wickerhamiella versatilis in combination with Tetragenococcus halophilus. Ab...
Effects of organic acids on purple potato wine brewing: methanol, higher alcohols and flavor [0.03%]
有机酸对紫色土豆酿酒的影响：甲醇、高阶醇和风味
Xiaolong Yuan,Nan Chen,Zhengyun Wu et al.
Xiaolong Yuan et al.
Methanol and higher alcohols pose health risk in many alcoholic beverages. In this study, the effects of adding organic acids on the fermentation and methanol and higher alcohol levels in purple potato wine were investigated. To explore the...
Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes [0.03%]
自然发酵、发酵剂发酵及不发酵的多种谷物薄煎饼中营养成分和风味物质分析
Xiaoyue Ma,Xijie Zhang,Yanhua Du et al.
Xiaoyue Ma et al.
Traditional northern Chinese pancake fermentation faces challenges such as inconsistency, prolonged processing duration, and safety hazards. A controlled co-fermentation system (YL-7) was applied to multigrain pancakes for the first time, c...
Ultrasound pretreatment enhances drying efficiency and phenolic retention in raspberries during heat pump drying by modulating cell wall structure and water status [0.03%]
超声波预处理通过调节细胞壁结构和水分状态来改善热泵干燥过程中覆盆子的干燥效率和酚类物质保留度
Yi Li,Simeng Wen,Xilei Sun et al.
Yi Li et al.
Prolonged drying time and substantial loss of bioactive compounds remain major challenges in raspberry drying. This study investigated the effects of ultrasound pretreatment (45 kHz, 500 W, 45 °C, 5-20 min) on cell wall structure and physi...
Development and characterization of starch films functionalized by Oxalis triangularis anthocyanins and Chenpi essential oil Pickering emulsion for beef preservation [0.03%]
一种用于牛肉保鲜的狭叶过路黄花青素和陈皮精油Pickering乳化淀粉膜的开发及特性研究
Gang Liu,Tingting Liu,Changxing Jiang
Gang Liu
In this work, we prepared an antibacterial film using potato starch (PS) incorporated with Oxalis triangularis anthocyanin (OA) and Chenpi essential oil Pickering emulsion (PE) stabilized by PS and nano titanium oxide (NT) and applied them ...
Organic cultivation on the Yungui plateau improves green tea flavor while reducing heavy metal accumulation [0.03%]
云南高原有机栽培改善茶叶风味并减少重金属累积
Ning Yuan,Bin Cui,Jinliang Shao et al.
Ning Yuan et al.
Organic (ORG) and conventional (CON) teas are produced under distinct cultivation systems that may influence tea quality and safety. However, comparative studies focusing on plateau regions remain limited. In this study, tea samples from th...
Cyclodextrin-mediated improvement of red wine color quality dissected by coloromics and anthocyanin evolution dynamics [0.03%]
环糊精介导的红葡萄酒颜色质量改善的研究——基于颜色组学和花青素动态变化分析
Caiyun Liu,Zengshuai Zhang,Jing Li et al.
Caiyun Liu et al.
This study elucidated the mechanisms by which pre-fermentation addition of cyclodextrins (CDs) regulates anthocyanin transformations and wine color evolution using a mechanistic coloromics approach. Musts were treated with α-CD, β-CD, and...
From monthly volatile dynamics to cultivar differences in the aroma of jasmine (Jasminum sambac): integrated volatile profiling and proteomic insights [0.03%]
从香气的月度动态变化到品种差异：整合挥发性轮廓和蛋白质组学见解以研究素馨（Jasminum sambac）花朵中的香气分子
Yuhang Zhang,Weiwei Ren,Wenjing Gui et al.
Yuhang Zhang et al.
Jasminum sambac is widely valued for its aroma, yet the monthly dynamics of volatile compounds and the proteomic basis associated with cultivar differences remain unclear. This study investigated monthly changes in volatile compounds in fiv...