2022Academic literature43 citations6 claims extractedDOI

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

Tian Lan, Jiaqi Wang, Quyu Yuan +6

Food Chemistry X

Fermentation and Sensory Analysis

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14 commercially...

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2022Academic literature43 citations2 claims extractedDOI

Importance of Carbohydrate Quality: What Does It Mean and How to Measure It?

Vanessa Campos, Luc Tappy, Lia Bally +2

Research Library

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

Importance of Carbohydrate Quality: What Does It Mean and How to Measure It?

Vitamin C for ≥ 5 days is associated with decreased hospital mortality in sepsis subgroups: a nationwide cohort study

Radio frequency energy regulates the multi-scale structure, digestive and physicochemical properties of rice starch

Diets and dietary supplements used during the COVID-19 pandemic in the United Arab Emirates: A cross-sectional survey

Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate

Factors associated with food safety compliance among street food vendors in Can Tho city, Vietnam: implications for intervention activity design and implementation

Antioxidant Potential of Probiotics and Postbiotics: A Biotechnological Approach to Improving Their Stability

Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods Using a Rapid Integrated Procedure of Enzymatic-Gravimetric-Liquid Chromatography: First Action 2022.01

Lowering n-6/n-3 Ratio as an Important Dietary Intervention to Prevent LPS-Inducible Dyslipidemia and Hepatic Abnormalities in ob/ob Mice

Early Enteral Feeding for Preterm or Low Birth Weight Infants: a Systematic Review and Meta-analysis

Fabrication and characterization of starch-lipid complexes using chain-elongated waxy corn starches as substrates

App based education programme to reduce salt intake (AppSalt) in schoolchildren and their families in China: parallel, cluster randomised controlled trial

Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry

Associations of Dietary Fats with All-Cause Mortality and Cardiovascular Disease Mortality among Patients with Cardiometabolic Disease

Biosynthesis of Silica Nanoparticles Using the Leaf Extract of Punica granatum and Assessment of Its Antibacterial Activities Against Human Pathogens

Inequalities in the prevalence of stunting, anemia and exclusive breastfeeding among African children

Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran

Effect of Debranching and Differential Ethanol Precipitation on the Formation and Fermentation Properties of Maize Starch–Lipid Complexes

Impact of Zinc Transport Mechanisms on Embryonic and Brain Development

Campylobacter in Wild Birds: Is It an Animal and Public Health Concern?

Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like

The Interference Mechanism of Basil Essential Oil on the Cell Membrane Barrier and Respiratory Metabolism of Listeria monocytogenes

Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms

The greater yam (Dioscorea alata L.): A review of its phytochemical content and potential for processed products and biofortification

Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties

Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China

Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies

Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions

Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability

Chemical Composition and Biological Activities of Hedychium coccineum Buch.-Ham. ex Sm. Essential Oils from Kumaun Hills of Uttarakhand

Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage

Global, regional, and national burden and quality of care index in children and adolescents: A systematic analysis for the global burden of disease study 1990–2017

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages

A combination of alkaline pH-shifting/acidic pH and thermal treatments improves the solubility and emulsification properties of wheat glutenin

Probiotics viability in frozen food products

A Review of Essential Oils as Antimicrobials in Foods with Special Emphasis on Fresh Produce

Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review

Temporally distinct regulatory pathways coordinate thermo-responsive storage organ formation in potato

Effects of freeze-thaw cycles on the quality of frozen raw noodles

Gastrointestinal Stability and Cytotoxicity of Bacteriocins From Gram-Positive and Gram-Negative Bacteria: A Comparative in vitro Study

Mechanistic considerations and biomarkers level in nickel-induced neurodegenerative diseases: An updated systematic review

Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions

Sirt3-Sod2-mROS-Mediated Manganese Triggered Hepatic Mitochondrial Dysfunction and Lipotoxicity in a Freshwater Teleost

Functional food: complementary to fight against COVID-19

Consumer Behavior and Cognitive Factors in Relation to Gastronomic Tourism and Destination Marketing in Greece

Comparative evaluation of chemical composition, antioxidant capacity, and some contaminants in six Moroccan medicinal and aromatic plants

Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products