Comparative impact of white and black garlic on intestinal homeostasis: barrier protection, inflammation and microbiota modulation [0.03%]
白蒜和黑蒜对肠道稳态影响的比较：屏障保护、抗炎和微生物群调节
Joel Girón-Hernández,Sofia Mares-Bou,Andrea Martelli et al.
Joel Girón-Hernández et al.
Thermal aging transforms white garlic (WG) into black garlic (BG), potentially modifying its biological activity; however, its effects on intestinal barrier function and host-microbiota interactions remain insufficiently characterized. This...
Formation of 5-methyl-2-furanmethanol which is a caramel flavor compound in the glutamic acid-glucose Maillard reaction: A ReaxFF-DFT study [0.03%]
谷氨酸和葡萄糖美拉德反应中焦糖风味化合物5-甲基-2-呋喃甲醛的形成：基于ReaxFF-DFT的研究
Xin Pan,Chao-Kun Wei,Wen-Li Wang et al.
Xin Pan et al.
We identified 5-methyl-2-furanmethanol as a key caramel flavor compound in the glutamic acid-glucose Maillard reaction using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and elucidated its formation pathway using reaction mol...
Multi-attribute prediction of protein composition and hardness using semantic segmentation for 3D-Printed plant-based meat analogues [0.03%]
基于语义分割的植物基肉制品3D打印多属性预测及质地研究
Sol Kim,Ji-Hoe Kim,Jaehwi Seol et al.
Sol Kim et al.
Three-dimensional (3D) food printing enables layer-by-layer fabrication of plant-based meat analogues (PMAs), but reliable in-process quality evaluation remains challenging. This study developed a multi-attribute deep learning framework for...
Green recovery of the lipid fraction from olive stones through supercritical CO2: Chemical and physical characterization: Characterization of olive stones lipids [0.03%]
超临界二氧化碳从橄榄石中提取脂质组分的绿色回收：橄榄石脂质的化学和物理表征
Federico Basso,Erica Moret,Luisa Barba et al.
Federico Basso et al.
Olive stones represent an underexplored residual from olive oil production. In this study, supercritical CO2 (SC-CO2) extraction was applied for the first time to olive stones (OS) to recover the lipid-soluble fraction, which were subsequen...
Growth on corn salad leaves and polystyrene as well as the temperature influence the transcriptome of Listeria monocytogenes NCTC 10887 [0.03%]
生菜叶和聚苯乙烯上的生长以及温度对单增李斯特氏菌NCTC 10887转录组的影响
Tim Hoffmann,Agnes Weiss
Tim Hoffmann
Listeria monocytogenes is an important food-borne pathogen which is frequently linked to ready-to-eat vegetables. In this work, the aim was to investigate by RNAseq how the colonization of corn salad leaves and the commonly used packaging m...
Ozone-modified potato starch as a gelatin alternative in dairy desserts: Optimization and evaluation of textural, sensory, and rheological properties [0.03%]
臭氧改性土豆淀粉在乳制品甜品中替代明胶的应用：质地、感官和流变性质的优化及评估
Akram Khezri,Mohammad Ali Sahari,Mohsen Barzegar et al.
Akram Khezri et al.
Gelatin is widely used in dairy desserts; however, plant-based alternatives are increasingly gaining popularity. In this study, potato starch was modified using ozone as an environmentally friendly oxidizing agent. The modification was comb...
Beneficial impacts of postbiotic components -- Crosstalk between gut and organs [0.03%]
益生元成分的影响——肠道与器官之间的信号交流
Yunqing Wang,Zhenmin Liu,Xuehong Zhang et al.
Yunqing Wang et al.
With the advancement of high-resolution techniques and multi-omics strategy, health implications of probiotics are investigated more profoundly, with the focus shifting from live microbial functions to their non-viable, health-beneficial by...
A pH-responsive composite hydrogel based on konjac glucomannan and its oxidized derivatives: synthesis, characterization and swelling behavior [0.03%]
基于魔芋葡甘聚糖及其氧化衍生物的pH响应型复合水凝胶的合成、表征及溶胀行为研究
Chongyang Zhu,Cunhuan Xu,Xueqing Zhu et al.
Chongyang Zhu et al.
A novel pH-responsive hydrogel composed of oxidized konjac glucomannan (OKGM) and konjac glucomannan (KGM) was fabricated using sodium trimetaphosphate as a crosslinker for intestinal-targeted delivery applications. A series of OKGM samples...
Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory properties [0.03%]
间断供氧对发酵动力学、挥发性成分和感官特性的影响
Dongsheng Cui,Yupeng Cao,Yongce Huang et al.
Dongsheng Cui et al.
Intermittent oxygenation during the peak fermentation is widely recognized as a traditional oxygen management strategy in wine fermentation. In this study, metabolomics and transcriptomics analyses were integrated to investigate how intermi...
Biofortification of kale with vitamin B12 and iodine for vegans using a vertical farming system [0.03%]
使用垂直农业系统对羽衣甘蓝进行维生素B12和碘强化以应用于素食主义者
Seul Lee,Mzia Benashvili,Yong-Joon Park et al.
Seul Lee et al.
Vitamin B12 and iodine deficiencies are significant public health concerns and exhibit greater severity among vegans and vegetarians. This study aimed to evaluate the effects of the multi-biofortification of kale with vitamin B12 and iodine...