Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids

2024-10-1

Accurate and visualiable discrimination of Chenpi age using 2D-CNN and grad-CAM++ based on infrared spectral images

2024-10-1

Fingerprinting alkaloids for traceability: Semi-untargeted UHPLC-MS/MS approach in raw lupins as a case study

2024-10-1

Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure

2024-10-1

Influence of different pre-cooling methods on the freshness preservation of bok choi(Brassica rapa var. chinensis)

2024-10-1

Improvement of glucolipid metabolism and oxidative stress via modulating PI3K/Akt pathway in insulin resistance HepG2 cells by chickpea flavonoids

2024-10-1

Metabolic profile and bioactivity of the peel of Zhoupigan (Citrus reticulata cv. Manau Gan), a special citrus variety in China, based on GC–MS, UPLC-ESI-MS/MS analysis, and in vitro assay

2024-10-1

Effect of salt concentration on the quality and microbial community during pickled peppers fermentation

2024-10-1

The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS

2024-10-1

Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains

2024-10-1

Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat

2024-10-1

Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling

2024-10-1

Characterization of a new Camellia plant resource with low caffeine and high theobromine for production of a novel natural low-caffeine tea

2024-10-1

Combined metabolomics and bioactivity assays kernelby-productsof two native Chinese cherry species: The sources of bioactive nutraceutical compounds

2024-10-1

Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process

2024-10-1

Effectiveness of various methods to reduce aflatoxin M1 levels in milk, a systematic review

2024-10-1

A novel fucoxanthin enriched seaweed gummy: Physicochemical qualities and protective effect on UVB-induced retinal müller cells

2024-10-1

Characterization and preparation of food-derived peptides on improving osteoporosis: A review

2024-10-1

Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)

2024-10-1

Unlocking the therapeutic treasure of pomegranate leaf: A comprehensive review on phytochemical compounds, health benefits, and future prospects

2024-10-1

Fast neonicotinoid quantification in honey using the one-point internal calibration approach

2024-10-1

Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations

2024-10-1

Unraveling the chemosensory characteristics on different types of spirits based on sensory contours and quantitative targeted flavoromics analysis

2024-10-1

Research progress of tartaric acid stabilization on wine characteristics

2024-10-1

Characterization and discrimination of donkey milk lipids and volatiles across lactation stages

2024-10-1

PungentDB: Bridging traditional Chinese medicine of medicine food homology and modern food flavor chemistry

2024-10-1

Fermented blend from sunflower seed press-cake and bovine sweet whey: Protein breakdown during in vitro gastrointestinal digestion

2024-10-1

Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins

2024-10-1

Enhancement of the quality and preservation of frozen burgers by active coating containing Rosa canina L. extract nanoemulsions

2024-10-1

Monitoring fish freshness with pH-sensitive hydrogel films containing quercetin or eucalyptol

2024-10-1

Optimization of saponin extraction from the leaves of Panax notoginseng and Panax quinquefolium and evaluation of their antioxidant, antihypertensive, hypoglycemic and anti-inflammatory activities

2024-10-1

Fecal fermentation behaviors of Konjac glucomannan and its impacts on human gut microbiota

2024-10-1

Potential of fruit seeds: Exploring bioactives and ensuring food safety for sustainable management of food waste

2024-10-1

Improvement of NaCas/DGMO complex emulsion on resveratrol stability, in vitro bioaccessibility, in vivo bioavailability and gut microbiota

2024-10-1

Effect of freeze-thaw treatment on the yield and quality of tiger nut oil

2024-10-1

Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste

2024-10-1

Dicyclohexylcarbodiimide and disodium succinate induce the change of energy metabolism in relation to longan pulp breakdown

2024-10-1

Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of Yacai

2024-10-1

RSM optimization of fermentation technology of yellow wine produced from Millets rice (containing Daylily and Agaricus blazei Murr) and analysis of volatile aroma constituents and amino acid contents by GC–MS and HPLC

2024-10-1

Geographical origin traceability of sweet cherry (Prunus avium (L.) Moench) in China using stable isotope and multi-element analysis with multivariate modeling

2024-10-1

Optimization of ultrasound-assisted extraction of phenols from Crocus sativus by-products using sunflower oil as a sustainable solvent alternative

2024-10-1

Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics

2024-10-1

Hemp hull fiber and two constituent compounds, N-trans-caffeoyltyramine and N-trans-feruloyltyramine, shape the human gut microbiome in vitro

2024-10-1

Effect of chitosomes loaded zein on physicochemical, mechanical, microbial, and sensory characteristics of probiotic Kashk during cold storage

2024-10-1

Cultivar and origin authentication of ‘Fuji’ and ‘gala’ apples from two dominant origins of China based on quality attributes

2024-10-1

Two-stage solid-state fermentation to increase the nutrient value of corn processing waste and explore its efficacy as a feed protein source

2024-10-1

Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS

2024-10-1

Effects of anaerobic treatment on the non-volatile components and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea

2024-10-1

Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system

2024-10-1

Ultrasensitive analyses of zearalenone in grain samples with a catalytic oxidation platform involving gold nanomaterials

2024-10-1