Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS.

Junwei Feng, Zikun Huang, Chun Cui +2

Food chemistry

Recently, amino acid derivatives gradually gained attention, but studies on N-lactoyl-leucine (Lac-Leu) and N-lactoyl-isoleucine (Lac-Ile) are limited. This study aims to explore the contributions of...

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2024Medical literatureDOI

Trends in pulse voltammetric techniques applied to foodstuffs analysis: The food additives detection.

Danielle Gonçalves-Filho, Djenaine De Souza

Food chemistry

Food additives are chemical compounds intentionally added during foodstuff production to control technological functions, such as pH, viscosity, stability (color, flavor, taste, and odor),...

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Research Library

Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS.

Trends in pulse voltammetric techniques applied to foodstuffs analysis: The food additives detection.

Metabolomics of Vitis davidii Fo&#xeb;x. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties.

Use of Menthol-Flavored Tobacco Products Among US Middle and High School Students: National Youth Tobacco Survey, 2022.

Preventing Chronic Disease Collection: From Data to Action: National, State, and Local Efforts to End Menthol and Other Flavored Commercial Tobacco Product Use.

High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor's flavor.

A Zn-MOF-based mixed matrix membrane as an ultrastable luminescent sensor for selective and visual detection of antibiotics and pesticides in food samples.

Selective dual sensing strategy for free and vitamin D3 micelles in food samples based on S,N-GQDs photoinduced electron transfer.

Integrating Computational and Experimental Methods to Identify Novel Sweet Peptides from Egg and Soy Proteins.

Neural responses to oral administration of erythritol vs. sucrose and sucralose explain differences in subjective liking ratings.

Insight into the interaction and binding mechanism of a natural nonnutritive sweetener mogroside V with soybean protein isolates based on multi-spectroscopic techniques and computational simulations.

Aspartame-induced cognitive dysfunction: Unveiling role of microglia-mediated neuroinflammation and molecular remediation.

Reprint of: Sex differences in appeal, reward, and sensory experience of E-cigarette flavors among adults who smoke cigarettes.

Association between cooking patterns and the prevalence of hyperlipidemia in Eastern China.

Effects of Cooking with Liquefied Petroleum Gas or Biomass on Stunting in Infants.

Liquefied Petroleum Gas or Biomass Cooking and Severe Infant Pneumonia.

Australian adults cooked more and tried new recipes during COVID-19 restrictions and lockdowns.

Revealing microbiota characteristics and predicting flavor-producing sub-communities in Nongxiangxing baijiu pit mud through metagenomic analysis and metabolic modeling.

Human gut microbiota fermentation of cooked eggplant, garlic, and onion supports distinct microbial communities.

Enhancing dietary analysis: Using machine learning for food caloric and health risk assessment.

Determination of per- and polyfluoroalkyl substances (PFAS) in six different fish species from Swiss lakes.

Investigation of fraud in the production of butter: a forensic case study of criminal association.

Establishment of a rapid and sensitive ic-ELISA for the detection of thiacloprid residues in honey and medicinal herbs using a novel highly specific monoclonal antibody.

Integrated gold nanorods-based dual-signal platform for accurate total antioxidant capacity assessment in food samples.

Two flavors in adulterated sesame oil: discovery, confirmation, and content regularity study.

[Universal Method for Determination of Ciguatoxins by LC-MS/MS].

Polycyclic aromatic hydrocarbons content of food, water and vegetables and associated cancer risk assessment in Southern Nigeria.

A CRISPR/Cas12a-powered gold/nickel foam surface-enhanced Raman spectroscopy biosensor for nucleic acid specific detection in foods.

Self-Responsive Fluorescence Aptasensor for Lactoferrin Determination in Dairy Products.

Quantifying allergenic proteins using antibody-based methods or liquid chromatography-mass spectrometry/mass spectrometry: A review about the influence of food matrix, extraction, and sample preparation.

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Sweetened beverages and atrial fibrillation in people with prediabetes or diabetes.

Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review.

High fat intake aggravates hyperlipidemia and suppresses fatty liver symptoms induced by a high-sucrose diet in rats.

Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC-MS.

[Analysis of the properties of Komagataella phaffii CF-st401, a genetically modified producer of the sweet protein brazzein by using in silico methods].

A fresh look to residual risk: triglycerides, apolipoprotein B, and sweeteners.

Multi-omic applications for understanding and enhancing tropical fruit flavour.

Understanding the gut microbiota by considering human evolution: a story of fire, cereals, cooking, molecular ingenuity, and functional cooperation.

Composition analysis and health risk assessment of the hazardous compounds in cooking fumes emitted from heated soybean oils with different refining levels.

Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios.

Elaboration of dimensional quality in 3D-printed food: Key factors in process steps.

Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork.

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don.

A non-singularity in sweet taste.

The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation.

A multi-glycomic platform for the analysis of food carbohydrates.

Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period.

A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels.

Diversity and Environmental Specificity of Fungal Isolates from Soils and Cereal Grains in Western Kenya

Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties.