Identification and validation of key organic acids that modulate the temporal dynamics of oral irritation in baijiu [0.03%]
白酒中原儿茶酸的鉴定及其对口腔刺激感动态变化的作用研究
Guangnan Wang,Charles Spence,Wei Lu et al.
Guangnan Wang et al.
Oral stimulation is an important component of the sensory profile of Baijiu, yet how specific organic acids modulate the temporal progression of ethanol-induced irritation remains unclear. In this study, the roles of organic acids were inve...
Effects of cold plasma treatment time on aroma components, amino acids, and lipids in aromatic coconut water [0.03%]
等离子体处理时间对芳香型液体椰子水风味物质、游离氨基酸和脂肪酸的影响
Tao Wang,Lilan Xu,Lipin Chen et al.
Tao Wang et al.
Previous studies showed that cold plasma treatment affects the quality of aromatic coconut water; however, the mechanisms underlying different treatment times remains unclear. This study investigated the effects of 0, 88, and 176 s of cold ...
Amomum villosum Lour. Polyphenols extract: Effective inhibitors of heterocyclic aromatic amines in grilled beef patties [0.03%]
草果多酚提取物可有效抑制煎牛肉饼中的杂环胺生成
Yuhao Huang,Yanan Liu,Bao-Zhu Jia et al.
Yuhao Huang et al.
Polyphenols can inhibit heterocyclic aromatic amines (HAAs) formation. However, the inhibitory efficacy and mechanisms of polyphenols from different sources vary significantly against different types of HAAs. This study investigated the inh...
Dissipation behavior and dietary risk assessment of pesticide residues during the winemaking of Fetească neagră and C abernet S auvignon [0.03%]
费特莎克耐格和赤霞珠葡萄酒酿造过程中农药残留的降解行为及膳食风险评估
Georgiana-Diana Gabur,Valeriu V Cotea,Daniela Fighir et al.
Georgiana-Diana Gabur et al.
Pesticide residue persistence in viticulture poses significant challenges for food safety and oenological integrity. This study investigated the dissipation kinetics and fate of seven pesticides during the winemaking of two red varieties, F...
Meat flavor of Macrobrachium nipponense processing by gas chromatography-ion mobility spectrometry, electronic nose and metabolomics is changed by dietary ferulic acid [0.03%]
膳食阿魏酸对中华绒螯蟹风味影响的气相色谱-离子移动谱、电子鼻及代谢组学研究
Xin Liu,Ling Zhu,Cunxin Sun et al.
Xin Liu et al.
This study investigated the effects of dietary ferulic acid (FA) on muscle flavor in Macrobrachium nipponense using electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), non-targeted metabolomics, and quantitative...
Deep eutectic solvent extraction and AB-8 resin adsorption for rambutan shell polyphenol: Profiling and bioactivity assessments [0.03%]
用于刺果蔓果壳多酚的深共晶溶剂提取和AB-8树脂吸附：概况与生物活性评估
Xiaonan Bian,Chaozheng Wang,Jiong Mei et al.
Xiaonan Bian et al.
Rambutan shell, a major agro-industrial by-product, is a promising source of bioactive polyphenols. This study aimed to optimize polyphenol extraction from the rambutan shell of Baoyan NO.7 (BY-7) using deep eutectic solvent (DES) and to pu...
Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Quercus wutaishanica Blume) by heat-moisture treatment [0.03%]
热湿处理对全橡子粉（_QUERCUS WUTAISHANICA_ BLUME）粉末、结构、糊化和凝胶性质的水分依赖性调节作用
Meiling Ren,Jie Yang,Cailin Niu et al.
Meiling Ren et al.
Acorn flours are valued for nutrition and health benefits. This study investigated heat-moisture treatment (HMT) at 100 °C for 4 h on acorn flour properties using varying moisture contents (15-35 g/100 g). HMT minimally altered microstruct...
Characterization of antioxidant qualities and exploration of mechanisms in different colored onions: Insights from metabolomics and systems biology [0.03%]
基于代谢组学和系统生物学的洋葱不同颜色品种抗氧化性能及机制研究
Chenglong He,Johane Johari Mkunga,Dongsheng Zhang et al.
Chenglong He et al.
Onion color correlates with nutritional value, however, systematic studies assessing antioxidant properties across different colored varieties remain limited. This research integrates chemometrics, metabolomics, and systems biology to evalu...
Exploring the combined effect of fermentation time, and first drying temperature on black tea flavor profile characterized by GC-MS and GC-IMS [0.03%]
基于GC-MS和GC-IMS的黑茶风味特征研究发酵时间及初干温度的联合效应
Muhammad Yasir,Yanhua Jiang,Noman Walayat et al.
Muhammad Yasir et al.
Fermentation time and first drying temperature play key roles in black tea flavor quality. We investigated their combined effects on biochemical and volatile compounds (VOCs) in two cultivars. A Fermentation duration of 2.5 h followed by fi...
Volatile organic compounds in 16 cultivars of cold-region small-fruited apples analyzed by HS-SPME-GC-MS combined with multivariate statistical analysis [0.03%]
基于HS-SPME-GC-MS结合多变量统计分析的16个寒富苹果果品中挥发性有机化合物检测与评价研究
Wenkuan Zhang,Wenhui Wang,Zhihua Wang et al.
Wenkuan Zhang et al.
This study analyzed the volatile profiles of 16 cold-region small-fruited apple cultivars using HS-SPME-GC-MS and multivariate statistics. A total of 140 VOCs were identified, with esters being the most abundant. Multivariate analysis revea...