Impact of the drying process on the flavor characteristics of two economically important laver species, Pyropia haitanensis and Neopyropia yezoensis.

Yuting Zhang, Juanjuan Chen, Yongbo Huang +5

Food chemistry

This study investigated the impact of drying process on the flavor profiles of the economically significant Pyropia haitanensis and Neopyropia yezoensis, aiming to clarify how species differences and...

DOI →

2025Medical literatureDOI

Competitive binding of flavors in the preparation of soy protein: Screening based on molecular docking.

Jiao Xu, Qiuming Chen, Yan Qiu +5

Food chemistry

Competitive binding of flavor compounds to proteins offers a strategy for mitigating off-flavors in soy protein isolate (SPI). We hypothesized that highly competitive pleasant flavor compounds can...

DOI →

Research Library

Impact of the drying process on the flavor characteristics of two economically important laver species, Pyropia haitanensis and Neopyropia yezoensis.

Competitive binding of flavors in the preparation of soy protein: Screening based on molecular docking.

Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7.

Beyond Silos : Strengthening Nexus Collaboration to Power Food Systems with Off-Grid Solar

Research on mechanical automatic food packaging defect detection model based on improved YOLOv5 algorithm.

Innovations and Applications of Bio-Nanocomposites in Sustainable Food Packaging

Research progress of non-thermal food processing technologies

Integrating smart technologies for food waste upcycling : enhancing transparency and value creation in the food industry

Essays on innovation and sustainability in the food industry

Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation.

Biomimetic antimicrobial packaging: Malus sylvestris polyphenols derived tripolymeric active films for extended shelf life and quality maintenance of beef.

Pandemic Recipes-Nutritional Values of Recipes in Legacy Media.

Do the Types of Dietary Carbohydrate and Protein Affect Postprandial Glycemia in Type 1 Diabetes?

Ultrasound effect on the pre-germination soaking stage of pigmented rice: Impact on nutritional and technological aspects.

Enrichment and detection of aflatoxin B1 in feed samples using magnetic solid-phase extraction materials with GMA as an adsorption inducer.

Validation of a K Value Method for Freshness Evaluation of Bony Fish Using High-Performance Liquid Chromatography: An Interlaboratory Study.

Red Meat Amino Acids for Beginners: A Narrative Review.

Food safety practices of individuals before and after the emergence of COVID-19: A pre- and post-comparative analysis.

Novel self-assembled fluorescent tripeptide nanoparticle for sensitive detection of sulfadiazine.

Biomaterials for eco-friendly packaging in dairy products: towards a cleaner, greener, and sustainable future.

Protein Filaments in the Food Industry: From Fundamentals to Advanced Applications.

Nanotechnology in Food Packaging

Food Irradiation — Perspectives, Challenges, and Questions

American Journal of Food Science and Technology

The Future of Food: How Artificial Intelligence is Transforming Food Manufacturing

Techno-Economical Aspects and Nanobiosensors in the Food Industry

Nanobiosensors for Food Storage and Supply Chain Management

Food Packaging and Nanobiosensors: Friends or Foe

INNOVATIVE APPROACHES FOR SUSTAINABLE FOOD SECURITY AND NUTRITION

Integration of Green Nanomaterials in Food Packaging

Current Experiences in the Application of the Internet of Things in the Food Industry, Review

Packaging Materials for Heat Processed Foods

Competitiveness of food industry enterprises in the digital economy

Harvesting the Future: Revolutionizing Agriculture with Engineered Nanoparticles (NPs) – A Comprehensive Review

Role of Fourth Industrial Revolution Technologies in Creating a World Free of Hunger: Food Security 4.0

Industry 4.0: Definition, Technologies, and the Emergence of Food Sustainability 4.0

Introduction to food packaging: Historical overview, sustainability, and current trends

Emerging Trends in Biomaterials for Sustainable Food Packaging: A Comprehensive Review

Use of engineering in food production

Food Engineering Automation with Robotics and AI

Intelligent Food Automation

Bio-based intelligent food packaging

Advancements and Ethical Implications of Nanomaterials in Food Preservation and Safety

Introduction to Nanotechnology in Food Preservation

Nanotechnology in Food Packaging and Preservation

Nanotechnology in Food Supply Chain Management

Challenges and Limitations of Nanotechnology in Food Preservation

Advancing Novel Applications of Nanotechnology in the Food Industry

Harnessing Deep Learning for a Smarter and Sustainable Food Industry

Nanotechnology Applications in Enhancing Agricultural Productivity and Food Security