2023年1期
食品科学与人类健康(英文)
- Wine, beer and Chinese Baijiu in relation to cardiovascular health:the impact of moderate drinking
- Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginsen
- Monitoring and identif ication of spoilage-related microorganisms in braised chicken with modif ied atmosphere packaging during refrigerated storage
- Effect of cooking processes on tilapia aroma and potential umami perception
- Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup
- Volatile prof ile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala
- Physicochemical, rheological and antioxidant prof iling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration
- Characterization and comparison of the aroma-active compounds on different grades of sesame-f lavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry
- Virtual screening, molecular docking and identif ication of umami peptides derived from Oncorhynchus mykiss
- Identif ication of key taste components in Baccaurea ramif lora Lour.fruit using non-targeted metabolomics
- Flavor release from traditional dry-cured pork during oral processing
- Process optimization, texture and microstructure of novel kelp tofu
- Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
- Physicochemical properties and biological activities of polysaccharides from the peel of Dioscorea opposita Thunb. extracted by four different methods
- Sensory-directed f lavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage
- Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV),aroma recombination, and omission tests
- Fecal metabolomics reveals the positive effect of ethanol extract of propolis on T2DM mice
- Analysis of the changes of volatile f lavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose,SPME-GC-MS and HS-GC-IMS
- Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide
- Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide
- Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile f lavor in fermented sausages
- The mechanisms of melanogenesis inhibition by glabridin:molecular docking, PKA/MITF and MAPK/MITF pathways
- Effect of different drying methods on the taste and volatile compounds,sensory characteristics of Takifugu obscurus
- Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces
- Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers
- Effect of Tremella fuciformis polysaccharide on the stalling and f lavor of tteok during storage
- Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)
- Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
- Screening hepatoprotective effective components of Lonicerae japonica Flos based on the spectrum-effect relationship and its mechanism exploring
- Edible mushrooms as a potent therapeutics of subclinical thyroid dysfunction among adults, especially in obese individuals: a prospective cohort study
- Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release
- Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of inf lammatory cytokines,NF-κB, MAPK and gut microbiota composition
- Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham