2022Academic literature28 citations5 claims extractedDOI

Comparing the metabolite components of Sichuan Sun vinegar and other kinds of vinegar based on non-targeted metabolomic

Guirong Zhang, Li Li, Jun Liu +7

LWT

Fermentation and Sensory Analysis

Cereal vinegar is a type of traditional Chinese vinegar, the most famous of which include Zhenjiang aromatic, Shanxi aged, Sichuan bran, and Zhejiang rose vinegar. Sichuan Sun vinegar is a bran...

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2022Academic literature28 citations4 claims extractedDOI

The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines

Silvia Carlin, Maurizio Piergiovanni, Elisabetta Pittari +15

Research Library

Comparing the metabolite components of Sichuan Sun vinegar and other kinds of vinegar based on non-targeted metabolomic

The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines

OSA improved the stability and applicability of emulsions prepared with enzymatically hydrolyzed pomelo peel insoluble fiber

Preparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin

Authentication and quality evaluation of not from concentrate and from concentrate orange juice by HS-SPME-GC-MS coupled with chemometrics

Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC–MS combined with multivariate data analysis

Consumer Attitudes towards Food Preservation Methods

Enrichment and Distribution of Selenium in <i>Pediococcus acidilactici</i> MRS-7: Impact on Its Biochemical Composition, Microstructure, and Gastrointestinal Survival

Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins

Potential Benefits of Selenium Supplementation in Reducing Insulin Resistance in Patients with Cardiometabolic Diseases: A Systematic Review and Meta-Analysis

Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals

Evaluation of the antibacterial mechanism and biofilm removal effect of eugenol on Vibrio vulnificus and its application in fresh oysters

Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives

Screening and quantification of 146 veterinary drug residues in beef and chicken using QuEChERS combined with high performance liquid chromatography-quadrupole orbitrap mass spectrometry

Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment

Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system

Mechanistic study on in vitro disintegration and proteolysis of whey protein isolate gels: Effect of the strength of sodium ions

Consumer Behaviour and Food Waste: Understanding and Mitigating Waste with a Technology Probe

Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application

Consumer acceptance of aesthetically imperfect vegetables – The role of information framing and personal values: Evidence from the United States

Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine

Conformational changes to zein and its binding interactions with sodium caseinate during the pH-driven self-assembly using multi-spectroscopic and hydrostatic methods

Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks

Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk

Lactational Changes of Phospholipids Content and Composition in Chinese Breast Milk

Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread

Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components

Investigation of binding interaction between bovine α-lactalbumin and procyanidin B2 by spectroscopic methods and molecular docking

Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation

Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics

Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism

Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology

The Detection of Foodborne Pathogenic Bacteria in Seafood Using a Multiplex Polymerase Chain Reaction System

Impact of storage on starch digestibility and texture of a high-amylose wheat bread

Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus

Linalool against Hafnia alvei, its antibacterial mechanism revealed by metabolomic analyses

Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil

Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation

Influence of food macrostructure on the kinetics of acidification in the pig stomach after the consumption of rice- and wheat-based foods: Implications for starch hydrolysis and starch emptying rate

Analysis of the interaction between chitosan with different molecular weights and casein based on optical interferometry

Resistant Starch in Rice: Its Biosynthesis and Mechanism of Action Against Diabetes-Related Diseases

Fortification of Chami (traditional soft cheese) with probiotic-loaded protein and starch microparticles: Characterization, bioactive properties, and storage stability

Characterization of the antioxidant activities of the exopolysaccharides produced by Streptococcus thermophilus CGMCC 7.179

The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines

The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions

Advances in drying techniques for retention of antioxidants in agro produces

Chronic Intestinal Failure in Children: An International Multicenter Cross-Sectional Survey

Effect of ligand concentration and ultrasonic treatment on inclusion complexes of high amylose corn starch with chia seed oil fatty acids