Rational design of a fluorescent probe for the enantioselective and chemoselective recognition of chiral cysteine in wheat [0.03%]
用于识别小麦中手性半胱氨酸的enantioselective和chemoselective荧光探针的理性设计
Xianzhe Yu,Chaowu Zeng,Shijun Chen et al.
Xianzhe Yu et al.
Cysteine (Cys) is an essential chiral amino acid that exists in L- and D-forms. L-Cys is the predominant natural enantiomer and plays critical roles in numerous biological processes in plants and animals, while D-Cys occurs in extremely low...
Enhancement of nutrition and flavor in the yellow suspension of a mutant strain of Auxenochlorella pyrenoidosa by fermentation with an isolated Lactiplantibacillus plantarum NH3 [0.03%]
利用分离的植物乳杆菌NH3发酵小球藻属皱裂亚种黄色悬浮细胞改善其营养和风味属性
Yu Li,Bo Deng,Dong Wei et al.
Yu Li et al.
Lactiplantibacillus plantarum HN3 was utilized to enhance the nutritional value and flavor of yellow suspension of Auxenochlorella pyrenoidosa mutant CX41 fermented for 10 h. High cell viability was observed, with no significant changes in ...
Stabilizing effect of xanthan gum and sodium alginate on the physicochemical properties and gel structure of walnut-based yogurt [0.03%]
黄原胶和海藻酸钠对核桃发酵乳理化性质及凝胶结构的影响研究
Shi-Qi Huang,Fan-Bing Meng,Ao-Xin Chen et al.
Shi-Qi Huang et al.
The poor gel property of plant proteins and phase separation restrict plant-based yogurt products. In this study, anionic colloids were evaluated for walnut yogurt production, and sodium alginate (SA) or xanthan gum (XG) greatly improved th...
Rapid assessment of green tea storage quality using copper-amino acid nanozyme sensor arrays [0.03%]
基于铜-氨基酸纳米酶传感器阵列的茶叶贮藏品质快速检测方法研究
Yongning Wei,Zhengchen Peng,Yifan Zuo et al.
Yongning Wei et al.
Green tea quality declines during storage, but rapid assessment methods are lacking. Six key catechins were identified as storage time markers through sensory and chemical analysis. Copper-amino acid (Cu-AA) nanozymes with peroxidase-like a...
Effects of roasting and frying pretreatments on the nutritional, physicochemical, and sensory properties of hazelnut milk with direct grinding of raw kernels as a comparison [0.03%]
对比直接磨碎生仁制备的榛子奶研究烘烤和油炸预处理对其营养品质、理化特性及感官特性的影响
Fan Zhang,Yazheng Zhao,Siru Wang et al.
Fan Zhang et al.
This study optimized the lye-peeling and pulping processes for hazelnut milk (HM) production and systematically compared three pretreatment methods: non-thermal raw grinding (PHM), thermal-stir-frying (FHM), and thermal-roasting (RHM). All ...
Multi-omics analysis reveals flavor biosynthesis in Camellia seed oil: phenylpropanoid pathway activation and antioxidant modulation of lipoxygenase (LOX) [0.03%]
多组学分析揭示了山茶籽油风味生物合成：苯丙烷代谢途径激活和抗氧化调节脂氧合酶（LOX）
Zhihan Yan,Yanqiang Yao,Yue Li et al.
Zhihan Yan et al.
Camellia is a widely cultivated woody oil plant in southern China that produces high-quality edible oil rich in unsaturated fatty acids and bioactive compounds. This study conducted a comprehensive multi-omics comparative analysis of oil qu...
Exploring the functional food potential of wild rice (Zizania palustris): A comparative analysis of morphological, nutritional, bioactive compounds, and antioxidant activity in whole, milled, and bran fractions [0.03%]
野生稻(Zizania palustris)的功能性食品潜力探究：整体、碾磨和麸皮部分的形态、营养、生物活性化合物及抗氧化活性的比较分析
Xin-Yu Li,Yi-Tong Zhang,Yu-Jie Wang et al.
Xin-Yu Li et al.
This study compared morphological, nutritional, and functional properties of wild rice (Zizania palustris, ZP) fractions (whole, milled grain, bran) with white (WR) and brown rice (BR). Morphological properties were investigated by SEM, nut...
Valorization of the cauliflower mushroom (Sparassis latifolia) pseudosclerotia via ultrasound-assisted extraction of polysaccharides: Optimization, characterization and bioactivity evaluation [0.03%]
超声辅助提取松塔牛肝菌伪 sclerotium 多糖的优化、表征及生物活性评价
Zhiheng Qiu,Di Zhou,Bei Jiang et al.
Zhiheng Qiu et al.
Pseudosclerotia of Sparassis latifolia are an underutilized by-product and a promising source of functional polysaccharides. This study compared hot-water extraction (HWE) with ultrasound-assisted extraction (UAE) and optimized UAE using re...
Comparative profiling of volatile and non-volatile compounds associated with odor and taste in uncooked and cooked farmed golden apple snails (Pomacea canaliculata): Sanim and Srithong varieties [0.03%]
养殖皇帝螺（ Pomacea canaliculata）Sanim 和 Srithong 品种未经烹饪和烹饪的气味和风味相关挥发性和非挥发性化合物的比较分析
Samart Sai-Ut,Sylvia Indriani,Nattanan Srisakultiew et al.
Samart Sai-Ut et al.
Odor- and taste-related compounds of the golden apple snail (Pomacea canaliculata), promoted as a sustainable protein source in Asia, remain poorly characterized across cultivated varieties. This study comparatively investigated non-volatil...
Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts [0.03%]
通过接种不同的乳酸菌和酵母增强发酵辣椒的安全性和风味
Zhi Chen,Xin Tang,Weihong Liu et al.
Zhi Chen et al.
This study investigated effects of inoculated lactic acid bacteria (LAB) and yeasts on fermented pepper characteristics. Nine of 16 fermented peppers were selected based on sensory evaluation. Physicochemical analysis found that Saccharomyc...