Structural characteristics, chemical compositions and antioxidant activity of melanoidins during the traditional brewing of Monascus vinegar

2024-9-13

Research on prediction of yellow flesh peach firmness using a novel acoustic real-time detection device and Vis/NIR technology

2024-9-13

Chickpea aquafaba production techniques for foaming: A comparison of foam stability considering the use of soaking water, additives, pressure cooking time, pH, and protein content

2024-9-1

Green synthesis of carbon dots from Hakka yellow wine lees: Characterization and applications for Fe3+ and NaFeEDTA sensing

2024-9-1

Authentication of Premium Asian Rice Varieties: Stable Isotope Ratios and Multi-Elemental Content for the Identification of Geographic Fingerprints

2024-9-1

The impacts of biopreservation with Latilactobacillus sakei cell-free supernatant in combination with plant-based extracts on the quality of modified atmosphere packed sea bass (Dicentrarchus labrax) fillets

2024-9-1

Screening of lactic acid bacteria for highly producing extra and intracellular folate and using potentially in production of bio-enriched yogurt

2024-9-1

Analysis of Genetic Signatures of Virulence and Resistance in Foodborne Staphylococcus aureus Isolates from Algeria

2024-9-1

The influence of different freezing and thawing conditions on the quality of beef rib primals

2024-9-1

Reducing the acrylamide concentration in homemade bread processed with L-asparaginase

2024-9-1

Bioturbation effect of High - yield pyrazine strain on the microbial community and flavour metabolites of fortified Daqu

2024-9-1

Phenolics and enzyme inhibitors from the Patagonian Empetrum rubrum berries

2024-9-1

Harnessing Ultrasonic Power to Optimize Quinoa Byproduct Protein for Sustainable Utilization

2024-9-1

Elemental content and safety evaluation of wild-harvested Australian abalone (Haliotis spp.) viscera: Addressing safety concerns in food waste upcycling

2024-9-1

Ultrahigh pressure enhances the extraction efficiency, antioxidant potential, and hypoglycemic activity of flavonoids from Chinese sea buckthorn leaves

2024-9-1

Mechanism of the interaction between olfactory receptors and characteristic aroma compounds in sweet orange juice

2024-9-1

Unlocking hidden potential of rice bran: Enzymatic treatment for enhancing techno-functional properties

2024-9-1

Intelligent locust bean gum-k-carrageenan nanofibrous mats with Rosa canina petal anthocyanins and chitosan nanoparticles: Preparation, characterization, and application for monitoring of beef meat freshness

2024-9-1

Solvent extraction of Triadica sebifera seed oil: Yield, lipid composition, and antioxidant properties

2024-9-1

Are French fries a risk to celiac consumers? A study in burger restaurants from Goiânia/Brazil

2024-9-1

Microwave-assisted Sample Preparation for Screening of Heavy Metal Elements in Food Additives by ICP-MS

2024-9-1

Fermentation characteristics of Lactobacillus delbrueckii subsp. bulgaricus T50 and Streptococcus thermophilus S10 complex starter: Enhancing fermentation performance, metabolic interaction, and storage stability

2024-9-1

Lupine Protein Enzymatic Hydrolysates Obtained in a Simultaneous Extraction-Hydrolysis Process as Foaming Agents

2024-9-1

Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors

2024-9-1

Transcriptomic analysis of the metabolic characteristics of Aspergillus oryzae during the fermentation of doenjang-meju, a traditional Korean fermented soybean brick

2024-9-1

In vitro antioxidant activity of Moringa oleifera Lam. leaf after Monascus purpureus fermentation and chemical component changes by untargeted metabolomics

2024-9-1

Optimizing nitrite content in powders from plasma-activated egg whites for meat preservation using Response Surface Methodology

2024-9-1

Controlling high amylose corn starch modulates the structural features and digestive properties of rice noodles

2024-9-1

Refrigerated Storage-Induced Quality Deterioration of Mandarin Fish (Siniperca chuatsi): Analyzing the Role of Endogenous Enzymes through TMT-Based Quantitative Proteomics

2024-9-1

Functional characterization of a novel lipoxygenase from Aliikangiella coralliicola for natural modification on gelation of soy protein isolate

2024-9-1

Fabrication and characterization of active gelatin-based films integrated with nanocellulose-stabilized Pickering emulsion containing Oliveria Decumbens Vent. essential oil

2024-9-1

Enhancement of Catechin Loaded in BSA-Pullulan Nanoparticles on the Oxidation Stability of Pickering Emulsion: Effect of Concentration

2024-9-1

Physicochemical characterization of emulsions stabilized with polysaccharide conjugates extracted from Pu’er tea and their protective effect on curcumin

2024-9-1

Strategies for the valorization of fish by-products: fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate

2024-9-1

Comparative analysis of the microbiota succession and flavor formation in spontaneously fermented fish sauces made with silvery pomfret (Pampus argenteus) and little yellow croaker (Larimichthys polyactis)

2024-9-1

Identification of natural inhibitors targeting polyphenol oxidase through machine learning-assisted virtual screening and investigation of molecular mechanisms using multispectral experiments

2024-9-1

Development of Predictive Model for the Novel Ultra-Accelerated Shelf-Life Test (UASLT) for Shelf-Life of Packaged Beverage

2024-9-1

Systematic multistep extraction process for the total valorization of fiber fractions from fruit seeds

2024-9-1

Evaluating the potential prebiotic effects of umbu-cajá (Spondias spp.) fruit processing by-product flour on the human intestinal microbiota

2024-9-1

Comparative Chemical Profiling and Functional Analysis of Scutellaria baicalensis: Precision-Boiled Powder vs. Traditional Decoction Pieces Using UHPLC-Q-Orbitrap MS/MS

2024-9-1

Effect of β-sitosterol and palmitic acid mass ratio on structural, physicochemical, and rheological properties of rice bran oil-based oleogel

2024-9-1

Effects of Synergistic Application of Viscozyme L–Wet Ball Milling on Structural, Physicochemical and Functional Properties of Insoluble Dietary Fiber from Ginseng Residue

2024-9-1

Analysis of the nutritional composition, biological activities, and phenolic metabolic bioactive module of cherry tomatoes

2024-9-1

Impact of pressure and temperature on the hydration resistance of rice

2024-9-1

Impacts of Vitis coignetiae Pulliat extract on the physicochemical properties in dry-fermented sausages during storage

2024-9-1

Investigation of antimicrobial and antioxidant properties of postbiotics produced by lactobacillus rhamnosus and limosilactobacillus reuteri and their potential application in surface decontamination of red meat

2024-9-1

Metabolomic, Lipidomic and Transcriptomic Reveal Meat Quality Differences among Hybrid, Indigenous and Commercial Broiler

2024-9-1

Analysis of the sweetening effects of lactone and ketone compounds in a Cheddar cheese matrix using sensory analysis and molecular simulation

2024-9-1

Effect of fruit ripeness on electrical impedance spectrum parameters

2024-9-1

Storage stability and antioxidant activity of astaxanthin and beta-carotene as affected by the architecture of O/W emulsions of milk proteins

2024-9-1