Multi-omics analysis reveals synergistic effects of terpenoids and phenylpropanoid compounds on flavour formation in skin and pulp of 'Shine Muscat' grape.

Shasha Li, Chen Chen, Junhui Zhou +2

Food chemistry

Flavour is a key trait that determines table grape quality and marketability. However, specific volatile compounds remain inadequately characterised. In this study, we have performed a comprehensive...

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2025Medical literatureDOI

Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics.

Cheng-Zhen Nie, Yao Li, Ji Wang +3

Food chemistry

Plant-based fat replacers have attracted considerable interest owing to their contributions to environmental sustainability, animal welfare, and health benefits. Their textural properties and flavor...

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Research Library

Multi-omics analysis reveals synergistic effects of terpenoids and phenylpropanoid compounds on flavour formation in skin and pulp of 'Shine Muscat' grape.

Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics.

Potential disease-related risk of saccharin in ovarian cancer: An integrative multi-evidence analysis.

Dynamic Quality Changes of Large Yellow Croaker (Pseudosciaena crocea) During Storage Using Flavoromics.

Genomic and Metabolomic Insights into Volatile and Nonvolatile Metabolite Variation from Fresh Leaves to the Turning Stages in Wuyi Rock Tea "Rougui".

Bioconversion and characteristics of the rebaudioside D-like compound by glucosyltransferases combination.

Generation of Maillard reaction-derived flavour compounds in coffee analogues by an extrusion-based solid model system.

Influence of cold plasma treatment on NaCl diffusion and consequent effects on the flavor of dry-cured grass carp fillets.

Oral processing of meat-flavour textured soy proteins - Part II: Influence on taste compounds release and sensory perception.

Synthetic microbial communities: A new strategy to enhance texture, taste, and flavor attributes of slightly fermented dried bonito.

Experts contributions to the development of a non-sugar sweeteners warning label for Brazilian food products.

Comprehensive insights into the effect of color, texture, flavor and microbial community driven via yak bone-derived collagen peptides combined with tea polyphenols as a versatile additive in fermented sausages.

Ambient liquid extraction-mass spectrometry for studying release kinetics of flavor components from tipping papers to oral saliva.

Characterization of Microbial Growth, Pathogen Presence, and Histamine Accumulation in Chilled Rainbow Trout and Mackerel Samples Collected from Romanian Markets.

Investigation of Perfluorooctanesulfonic Acid (PFOS) and Perfluorooctanoic Acid (PFOA) Isomer Profiles in Naturally Contaminated Food Samples.

Industrial pilot-scale study on the ripening and quality parameters of Toma Piemontese PDO raw milk cheese in ozone-controlled atmosphere.

Towards circular food production systems: Identification of chemical, microbial, and physical food safety hazards in municipal sludge and excess aerobic biomass of the food industry.

Controlled fabrication, structure and property of lysozyme composite antibacterial film immobilized by calcium alginate-gelatin.

Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients.

Agroecological assesment of oat varieties in Perm region

INVESTIGATING THE POSSIBILITIES OF CREATING FROZEN DOUGH BREAD TECHNOLOGY FROM WHOLE GRAIN KAMUT FLOUR ENRICHED WITH SPROUTED RED LENTILS

Effect of exogenous glucoamylase on ruminal in situ and in vitro dry matter and starch degradability of cereal grains in beef cattle

Fonio: Unveiling the ancient grain's nutritional and health wonders

Estimation of the spring barley grain quality in the Middle Volga region

Arachin amyloid-like fibrils and chitosan composite coatings with antimicrobial and antioxidant activities for effective preservation of perishable fruits.

Enhancing rapid nitrogen freezer performance for Litchi fruit: a Taguchi-based approach to reduce cracking, time, and nitrogen consumption.

Brewer's spent grain: Unveiling innovative applications in the food and packaging industry.

Decision letter for "Effective valorisation of cereal lignocellulosic waste: A review of pretreatment techniques to enhance microstructural modification"

Estimating wheat grain filling course by fusing digital and thermal infrared images

Lamb Production from Rainfed Meadows Based on Alfalfa as Cereal Alternative in Central Spain

Exploring the bioactive compounds of ZP cereals and legumes and their potential applications: Bridging food science with modern breeding

MING DONA DON VAZNI VA DON HOSILDORLIGIGA KO‘CHAT SONINING TA’SIRI

(Economic study of wheat crop in Egypt)

Grain Quality Assessment: Image‐based Techniques for Grain Analysis, Detecting Contaminants and Impurities and Real‐world Applications

Cross-Correlation and Causality Analysis for Wine Quality: A Stacked Machine Learning Approach.

Nutritional Composition, Antioxidant Activity, and Phytochemical Analysis of Three Commonly Consumed Wild Edible Plants in Dibatie District, Western Ethiopia.

Muscle Microbiome Analysis of Indian Mackerel (Rastrelliger kanagurta) Delineated Classical and Novel Spoilage Bacteria.

Brassinolide and Sucrose Enhance the Nutritional Quality of Kale Sprouts by Modulating Sugar Metabolism, Redox Homeostasis, and Secondary Metabolism.

From milk to solid: a review and meta-regression analysis on the effects of solid feed on veal calf welfare and abomasal lesions

Fluoride in tea: accumulation, dietary exposure, and future strategies for risk mitigation in food safety; a scoping review.

EFFECT OF THE FERMENTATION METHOD ON INCREASING THE BIOAVAILABILITY OF IRON AND ZINC IN WHEAT GRAIN PROCESSING PRODUCTS AND POSSIBILITIES FOR OPTIMIZATION

Efficiency of using resource-saving technologies for harvesting grain (head) crops on the example of Georgia

Plant-Animal Associations in the Cereal Semi-arid Zones of Morocco

Food metabolomics for understanding metabolite modifications in cereal products

Golden Grain Biscuit Co.

Effect of Cutting Barley (Hordeum vulgare L.) and Wheat (Triticum oestivum L.) on the Yield of Grain and Straw with Special Reference to the Nutritive Value of the Green Forage Cut

Data from: Predictive Modeling of Seed Biochemicals Composition Traits using Machine learning algorithms

Data from: Predictive Modeling of Seed Biochemicals Composition Traits using Machine learning algorithms

O-phenylenediamine triggered two-step sequential fluorescence-enhanced sensor for speciation of Cr(VI)/Cr(III) in red wine/waters and photoreduction of Cr(VI).

Black point in wheat: reality vs stereotypes