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Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

Food chemistry, 2019-08, Vol.289, p.215-222

2019

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Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

Biomolecules (Basel, Switzerland), 2022-11, Vol.12 (11), p.1622

2022

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Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Journal of agricultural and food chemistry, 2020-03, Vol.68 (9), p.2718-2727

2020

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Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices

Ultrasonics sonochemistry, 2022-11, Vol.90, p.106219-106219, Article 106219

2022

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Effect of glucoraphanin from broccoli seeds on lipid levels and gut microbiota in high-fat diet-fed mice

Journal of functional foods, 2020-05, Vol.68, p.103858, Article 103858

2020

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Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

Molecules (Basel, Switzerland), 2022-10, Vol.27 (19), p.6506

2022

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Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

Food Chemistry: X, 2022-03, Vol.13, p.100214-100214, Article 100214

2022

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Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice

Foods, 2024-05, Vol.13 (10), p.1574

2024

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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

Foods, 2021-12, Vol.10 (12), p.3151

2021

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Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice

Food science and human wellness, 2023-11, Vol.12 (6), p.2286-2296

2023

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Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Food frontiers, 2024-03, Vol.5 (2), p.508-521

2024

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Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches

Foods, 2022-09, Vol.11 (19), p.2968

2022

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Extraction of purple corn (Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents

Journal of cereal science, 2018-03, Vol.80, p.87-93

2018

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Study on the E-commerce Platform Based on Artificial Intelligence

RISTI : Revista Ibérica de Sistemas e Tecnologias de Informação, 2015-12 (16B), p.173

2015

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Quantification of Purple Corn (Zea mays L.) Anthocyanins Using Spectrophotometric and HPLC Approaches: Method Comparison and Correlation

Food analytical methods, 2016-05, Vol.9 (5), p.1367-1380

2016

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Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

Food chemistry, 2021-01, Vol.335 (C), p.127512-127512, Article 127512

2021

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Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria

Food science & technology, 2022-01, Vol.154, p.112772, Article 112772

2022

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Factors affecting aroma compounds in orange juice and their sensory perception: A review

Food research international, 2023-07, Vol.169, p.112835-112835, Article 112835

2023

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Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers

Food chemistry, 2020-05, Vol.311, p.125913-125913, Article 125913

2020

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Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics

Food chemistry, 2019-08, Vol.289, p.250-258

2019

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Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds

Food chemistry, 2022-09, Vol.389, p.133044-133044, Article 133044

2022

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Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique

Food chemistry, 2021-03, Vol.341 (Pt 2), p.128290-128290, Article 128290

2021

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Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

Food chemistry, 2021-01, Vol.336, p.127721-127721, Article 127721

2021

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Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Food chemistry, 2021-03, Vol.339, p.127878-127878, Article 127878

2021

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Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices

Food chemistry, 2021-02, Vol.338 (C), p.128117-128117, Article 128117

2021

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Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices

Effect of glucoraphanin from broccoli seeds on lipid levels and gut microbiota in high-fat diet-fed mice

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice

Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches

Extraction of purple corn (Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents

Study on the E-commerce Platform Based on Artificial Intelligence

Quantification of Purple Corn (Zea mays L.) Anthocyanins Using Spectrophotometric and HPLC Approaches: Method Comparison and Correlation

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria

Factors affecting aroma compounds in orange juice and their sensory perception: A review

Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics

Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds

Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices

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