2023Academic literature41 citations3 claims extractedDOI

Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishui river basin

Qiuyun Liu, Dongmei He, Yu Ma +4

LWT

Fermentation and Sensory Analysis

The flavor characteristics of Jiang-flavor rounded-base Baijiu (JRBB) in four producing areas of the Chishui River Basin were systematically investigated. A total of 246 major volatile flavor...

DOI →

2023Academic literature41 citationsDOI

Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles

Qi Tang, Yrjö H. Roos, Nooshin Vahedikia +1

Food Hydrocolloids

Proteins in Food Systems

Research Library

Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishui river basin

Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles

Selenium deficiency causes hypertension by increasing renal AT1 receptor expression via GPx1/H2O2/NF-κB pathway

Beneficial, safety, and antioxidant properties of lactic acid bacteria: A next step in their evaluation as potential probiotics

Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics

The Molecular Basis for Zinc Bioavailability

Current Perspectives on Viable but Non-Culturable Foodborne Pathogenic Bacteria: A Review

Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties

The Effects of Omega 3 and Omega 6 Fatty Acids on Glucose Metabolism: An Updated Review

Characterization of coacervation behavior between whey protein isolate and gum Arabic: Effects of heat treatment

Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin

Seasonal variations in the chemical composition of Arctic brown macroalgae

Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread

The Assessment of Antimicrobial and Anti-Biofilm Activity of Essential Oils against Staphylococcus aureus Strains

Edible flowers as an emerging horticultural product: A review on sensorial properties, mineral and aroma profile

Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review

An overview of progress, challenges, needs and trends in mathematical modeling approaches in food drying

Betalains protect various body organs through antioxidant and anti-inflammatory pathways

Co-encapsulation of collagen peptide and astaxanthin in WG/OG/W double emulsions-filled alginate hydrogel beads: Fabrication, characterization and digestion behaviors

Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing

Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints

Antioxidant Activity of Leaf Extracts from Stevia rebaudiana Bertoni Exerts Attenuating Effect on Diseased Experimental Rats: A Systematic Review and Meta-Analysis

Tamarind seed polysaccharide-assisted fabrication of stable emulsion-based oleogel structured with gelatin: Preparation, interaction, characterization, and application

Cell-free supernatant of probiotic bacteria exerted antibiofilm and antibacterial activities against Pseudomonas aeruginosa: A novel biotic therapy

Generating colorful carrot germplasm through metabolic engineering of betalains pigments

Ultrasonic assisted extraction of mulberry leaf protein: Kinetic model, structural and functional properties, in vitro digestion

Multiresidues Multiclass Analytical Methods for Determination of Antibiotics in Animal Origin Food: A Critical Analysis

Deep Transfer Learning-Based Animal Face Identification Model Empowered with Vision-Based Hybrid Approach

Microbial Exopolysaccharide Composites in Biomedicine and Healthcare: Trends and Advances

Comprehensive review of clean‐label antimicrobials used in dairy products

Toward a Shigella Vaccine: Opportunities and Challenges to Fight an Antimicrobial-Resistant Pathogen

Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review

A Meta-Analysis of Bacterial Communities in Food Processing Facilities: Driving Forces for Assembly of Core and Accessory Microbiomes across Different Food Commodities

Novel Pickering emulsion gels stabilized solely by phenylalanine amidated pectin: Characterization, stability and curcumin bioaccessibility

Natural-based edible nanocomposite coating for beef meat packaging

Advancing Insights into Probiotics during Vegetable Fermentation

Exploring of multi-functional umami peptides from Stropharia rugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites

East meets west in alcoholic beverages: Flavor comparison, microbial metabolism and health effects

Antifungal Properties of Biogenic Selenium Nanoparticles Functionalized with Nystatin for the Inhibition of Candida albicans Biofilm Formation

Determination of 355 Pesticides in Lemon and Lemon Juice by LC-MS/MS and GC-MS/MS

Biosynthesis of Human Milk Oligosaccharides: Enzyme Cascade and Metabolic Engineering Approaches

Nutritional exploration of foxtail millet (<i>Setaria italica</i>) in addressing food security and its utilization trends in food system

Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating

Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch

Plant Polysaccharides as Pharmaceutical Excipients

Curcumin and whey protein concentrate binding: Thermodynamic and structural approach

Inulin for surimi gel fortification: Performance and molecular weight-dependent effects

Structural changes in chestnut resistant starch constructed by starch-lipid interactions during digestion and their effects on gut microbiota: An in vitro study

Quantifying the effects of food management routines on household food waste