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Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film‐Drying: A New Application of Polymeric Film for Food Preservation

Packaging technology & science, 2024-05, Vol.37 (5), p.457-470

2024

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Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Journal of food biochemistry, 2022-06, Vol.46 (6), p.e13962-n/a

2022

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In silico characterization of linoleic acid biotransformation to rumenic acid in food derived Lactobacillus plantarum YW11

Acta biochimica polonica, 2020-02

2020

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UPLC-qTOF-MS phytochemical profile of Commiphora gileadensis leaf extract via integrated ultrasonic-microwave-assisted technique and synthesis of silver nanoparticles for enhanced antibacterial properties

Ultrasonics sonochemistry, 2024-07, Vol.107, p.106923, Article 106923

2024

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Dose-dependent production of linoleic acid analogues in food derived Lactobacillus plantarum K25 and in silico characterization of relevant reactions

Acta biochimica polonica, 2020-03

2020

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Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue

Food Chemistry: X, 2024-10, Vol.23, p.101623, Article 101623

2024

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Marine Chitosan-Oligosaccharide Ameliorated Plasma Cholesterol in Hypercholesterolemic Hamsters by Modifying the Gut Microflora, Bile Acids, and Short-Chain Fatty Acids

Nutrients, 2023-06, Vol.15 (13), p.2923

2023

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Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin

Foods, 2019-10, Vol.8 (10), p.468

2019

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Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction

Gels, 2024-04, Vol.10 (4), p.237

2024

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Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli

Italian journal of food safety, 2024-02

2024

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Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases

Foods, 2022-10, Vol.11 (20), p.3303

2022

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Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin

Journal of fungi (Basel), 2022-07, Vol.8 (7), p.713

2022

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Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat

Frontiers in sustainable food systems, 2024-02, Vol.7

2024

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Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

Food chemistry, 2022-05, Vol.376, p.131881-131881, Article 131881

2022

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Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

Food chemistry, 2022-08, Vol.385, p.132629-132629, Article 132629

2022

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Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Food chemistry, 2022-08, Vol.386, p.132728-132728, Article 132728

2022

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Influence of curing on the metabolite profile of water-boiled salted duck

Food chemistry, 2022-12, Vol.397, p.133752-133752, Article 133752

2022

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Physicochemical and functional properties of yoghurt supplemented with bioactive low-molecular-weight casein hydrolysates

International dairy journal, 2024-08, Vol.155, p.105956, Article 105956

2024

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Aroma compounds identified in cooked meat: A review

Food research international, 2022-07, Vol.157, p.111385-111385, Article 111385

2022

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Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science

Journal of agricultural and food chemistry, 2020-05, Vol.68 (18), p.5154-5167

2020

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Recent advances on cyanidin-3-O-glucoside in preventing obesity-related metabolic disorders: A comprehensive review

Biochemical and biophysical research communications, 2024-10, Vol.729, p.150344, Article 150344

2024

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The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex

Food chemistry, 2022-08, Vol.384, p.132480-132480, Article 132480

2022

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Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics

Food research international, 2021-11, Vol.149, p.110651-110651, Article 110651

2021

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Review of the Health Benefits of Cereals and Pseudocereals on Human Gut Microbiota

Food and bioprocess technology, 2023-11, Vol.16 (11), p.2382-2399

2023

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Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O

Food science & technology, 2020-11, Vol.133, p.109969, Article 109969

2020

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Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film‐Drying: A New Application of Polymeric Film for Food Preservation

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

In silico characterization of linoleic acid biotransformation to rumenic acid in food derived Lactobacillus plantarum YW11

UPLC-qTOF-MS phytochemical profile of Commiphora gileadensis leaf extract via integrated ultrasonic-microwave-assisted technique and synthesis of silver nanoparticles for enhanced antibacterial properties

Dose-dependent production of linoleic acid analogues in food derived Lactobacillus plantarum K25 and in silico characterization of relevant reactions

Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue

Marine Chitosan-Oligosaccharide Ameliorated Plasma Cholesterol in Hypercholesterolemic Hamsters by Modifying the Gut Microflora, Bile Acids, and Short-Chain Fatty Acids

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin

Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction

Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli

Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases

Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin

Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Influence of curing on the metabolite profile of water-boiled salted duck

Physicochemical and functional properties of yoghurt supplemented with bioactive low-molecular-weight casein hydrolysates

Aroma compounds identified in cooked meat: A review

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science

Recent advances on cyanidin-3-O-glucoside in preventing obesity-related metabolic disorders: A comprehensive review

The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex

Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics

Review of the Health Benefits of Cereals and Pseudocereals on Human Gut Microbiota

Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O

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