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Detoxification of cancerogenic compounds by lactic acid bacteria strains

Critical reviews in food science and nutrition, 2018-11, Vol.58 (16), p.2727-2742

2018

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Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China

Molecules (Basel, Switzerland), 2022-12, Vol.27 (24), p.8817

2022

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A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR

Frontiers in microbiology, 2023-07, Vol.14, p.1154768-1154768

2023

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Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation

Foods, 2022-11, Vol.11 (23), p.3789

2022

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Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

Plants (Basel), 2024-01, Vol.13 (2), p.173

2024

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Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS

Food Chemistry: X, 2023-06, Vol.18, p.100690-100690, Article 100690

2023

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The accumulation profiles of terpene metabolites in three Muscat table grape cultivars through HS-SPME-GCMS

Scientific data, 2020-01, Vol.7 (1), p.5-6, Article 5

2020

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Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning

Food Chemistry: X, 2023-12, Vol.20, p.100880-100880, Article 100880

2023

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Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile

Foods, 2022-07, Vol.11 (15), p.2224

2022

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Generation of Volatile Compounds in Litchi Wine during Winemaking and Short-Term Bottle Storage

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.4923-4931

2011

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Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping

Foods, 2023-04, Vol.12 (9), p.1844

2023

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Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis

Foods, 2024-09, Vol.13 (17), p.2839

2024

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Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Molecules (Basel, Switzerland), 2016-10, Vol.21 (10), p.1324-1324

2016

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Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes

Food Chemistry: X, 2024-03, Vol.21, p.101198-101198, Article 101198

2024

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Monoterpenoids Evolution and MEP Pathway Gene Expression Profiles in Seven Table Grape Varieties

Plants (Basel), 2022-08, Vol.11 (16), p.2143

2022

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A high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines

Scientific data, 2022-08, Vol.9 (1), p.496-496, Article 496

2022

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Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life

Current research in food science, 2024-01, Vol.8, p.100693-100693, Article 100693

2024

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Selection of reference genes for gene expression studies in Siberian Apricot (Prunus sibirica L.) Germplasm using quantitative real-time PCR

PloS one, 2014-08, Vol.9 (8), p.e103900-e103900

2014

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Does public health policy quality foster state innovation capacity? Evidence from a global panel data

Frontiers in public health, 2022-11, Vol.10, p.952842-952842

2022

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Monitoring volatile changes in infant formula during long-term storage at room temperature

Current research in food science, 2023, Vol.7, p.100645-100645, Article 100645

2023

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Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Foods, 2019-09, Vol.8 (10), p.430

2019

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Potential of Inactivated Bifidobacterium Strain in Attenuating Benzo(A)Pyrene Exposure-Induced Damage in Colon Epithelial Cells In Vitro

Toxics (Basel), 2020-02, Vol.8 (1), p.12

2020

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Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

Journal of the Institute of Brewing, 2013-12, Vol.119 (4), p.294-302

2013

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Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars

Data in brief, 2018-04, Vol.17, p.926-937

2018

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Evaluation of regional metafrontier total factor carbon emission performance in China’s construction industry: Analysis based on modified non-radial directional distance function

Journal of cleaner production, 2020-05, Vol.256, p.120425, Article 120425

2020

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Detoxification of cancerogenic compounds by lactic acid bacteria strains

Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China

A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR

Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS

The accumulation profiles of terpene metabolites in three Muscat table grape cultivars through HS-SPME-GCMS

Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning

Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile

Generation of Volatile Compounds in Litchi Wine during Winemaking and Short-Term Bottle Storage

Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping

Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes

Monoterpenoids Evolution and MEP Pathway Gene Expression Profiles in Seven Table Grape Varieties

A high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines

Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life

Selection of reference genes for gene expression studies in Siberian Apricot (Prunus sibirica L.) Germplasm using quantitative real-time PCR

Does public health policy quality foster state innovation capacity? Evidence from a global panel data

Monitoring volatile changes in infant formula during long-term storage at room temperature

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Potential of Inactivated Bifidobacterium Strain in Attenuating Benzo(A)Pyrene Exposure-Induced Damage in Colon Epithelial Cells In Vitro

Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars

Evaluation of regional metafrontier total factor carbon emission performance in China’s construction industry: Analysis based on modified non-radial directional distance function

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