Emerging inorganic nanomaterial-based electrochemical sensors for heavy metal detection in food: Advances, challenges, and prospects [0.03%]
基于无机纳米材料的食品重金属电化学传感器研究：进展、挑战及展望
Xuefei Shan,Xiuxiu Jia,Jianbing Chen et al.
Xuefei Shan et al.
The review focuses on the application of inorganic nanomaterial-based electrochemical sensors in heavy metal detection in food, systematically outlining their technical principles, performance challenges, and development prospects. Heavy me...
Large language models in food and nutrition science: Opportunities, challenges, and the case of FoodyLLM [0.03%]
大型语言模型在食品和营养科学中的应用：机遇、挑战及FoodyLLM案例研究
Ana Gjorgjevikj,Matej Martinc,Gjorgjina Cenikj et al.
Ana Gjorgjevikj et al.
Background: Reliable nutrient profiling and semantic interoperability are essential for scalable dietary assessment, food labeling (e.g., traffic-light schemes), and FAIR integration of food composition and consumption da...
Lipidomics combined with amino acids and their derivatives: Targeted metabolomics analysis for the quality deterioration of coconut water [0.03%]
结合脂质组和氨基酸及其衍生物的目标代谢组分析探究椰子水品质劣变
Tao Wang,Mengyang Zhang,Wenxue Chen et al.
Tao Wang et al.
A systematic analysis of temporal changes in coconut water quality is essential for coconut industry development. This study elucidated deterioration-related metabolic pathways by integrating targeted lipidomics with amino acids and their d...
Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate [0.03%]
烘烤对燕麦全麦粉发酵性的影响及其对淀粉、蛋白、膳食纤维和植酸的生物转化作用
Eline Lambrechts,Ewoud Blontrock,Thomas Gettemans et al.
Eline Lambrechts et al.
Considering the nutritional profile of whole oats and the potential health-enhancing effect of fermentation, oat fermentation offers significant potential for developing nutritious foods. However, fermenting oat wholemeal flour, in particul...
Production of mannitol from molasses and Jerusalem artichoke tubers at elevated temperatures using engineered Kluyveromyces marxianus through consolidated bioprocessing [0.03%]
利用工程化的克鲁维酵母通过同步生物加工在高温下以甜菜粕和菊芋为原料生产山梨醇
Feier Wang,Dongmei Wang,Shenglin Hu et al.
Feier Wang et al.
In this study, an engineered Kluyveromyces marxianus strain with enhanced mannitol biosynthesis capacity was developed, enabling efficient conversion of molasses and Jerusalem artichoke tubers into mannitol via consolidated bioprocessing. A...
Identification of hTAS2R38 bitter taste receptor antagonists via homology modeling and molecular docking [0.03%]
基于同源建模和分子对接的hTAS2R38苦味受体拮抗剂的识别
Honghong Qiu,Donglei Ma,Bin Dong et al.
Honghong Qiu et al.
Taste receptor type 2 members (TAS2Rs), a family of G protein-coupled receptors, comprise a single polypeptide chain with seven transmembrane helices, three extracellular loops, and three intracellular loops. These receptors detect structur...
Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread [0.03%]
一种新型枣基天然发酵剂及其在面包中的应用研究
Jing Liu,Qian Wang,Shanshan Xie et al.
Jing Liu et al.
This study artificially designed a jujube-based sourdough (JS) consisting of wheat flour, jujube pulp and selected strain Lpb. plantarum CICC 23121 as starter culture for improving the aromatic profiles and rheological properties of bread. ...
Quercetin instability in red wines: Insights into precipitation and control approaches [0.03%]
红葡萄酒中檞皮素的不稳定性：沉淀及控制方法的新见解
Alessandra Luciano,Luigi Moio,Angelita Gambuti
Alessandra Luciano
One effect of climate change on grape composition is the increased biosynthesis of quercetin and its glycosides in response to UV-B radiation. High concentrations of quercetin in wine can exceed its solubility threshold, resulting in undesi...
Luisa Azevedo Scudeller,Annika Feichtinger,Séverine Bellayer et al.
Luisa Azevedo Scudeller et al.
Fat plays a crucial role in food applications, affecting texture, mouthfeel, and stability. However, traditional solid fats are rich in saturated fats, which pose health risks. To address this, the food industry is exploring alternatives su...
Genomic insights into dominant lactic acid bacteria in spoiled plant-based meat analogues [0.03%]
植物肉腐败优势乳酸菌的基因组学解析
Xiran Li,Luxin Wang
Xiran Li
The rapid growth of the plant-based meat analogues (PBMAs) market has sparked interest in its nutritional and environmental benefits, yet the microbial safety and spoilage dynamics of these products remain poorly characterized. In this stud...