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Akademický článek

Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.

Autor: Yao Y; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China., Huang M; College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China., Wang X; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China., Yu J; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China., Cui H; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China., Hayat K; Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States., Zhang X; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China. Electronic address: xmzhang@jiangnan.edu.cn., Ho CT; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States. Electronic address: ctho@sebs.rutgers.edu.

Publikováno v: Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140335. Date of Electronic Publication: 2024 Jul 04.

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Akademický článek

Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound.

Autor: Deng S; Fujian Provincial Key Laboratory of Ecology-Toxicological Effects & Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100, Fujian, PR China; Key Laboratory of Ecological Environment and Information Atlas (Putian University) Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian 351100, Fujian, PR China., Cui H; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China., Hussain S; Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, P. O Box 2460, Riyadh 11451, Saudi Arabia., Hayat K; Department of Natural Sciences, Parkland College, Champaign, IL 61821, USA., Liu W; Rural Environment and Organic Food Development Research Center, Nanjing Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Nanjing 210000, Jiangsu, PR China., Zhang X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China. Electronic address: xmzhang@jiangnan.edu.cn., Ho CT; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address: ctho@sebs.rutgers.edu.

Publikováno v: Food chemistry [Food Chem] 2024 Nov 13; Vol. 465 (Pt 1), pp. 142033. Date of Electronic Publication: 2024 Nov 13.

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Akademický článek

Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in N α , N ε -Di(1-deoxy-d-xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures.

Autor: Zhang H; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China., Cui H; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China., Xia X; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China., Hussain S; Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia., Hayat K; Department of Food and Animal Sciences, Alabama A&M University, Normal, Alabama 35762, United States., Zhang X; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China., Ho CT; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Nov 13; Vol. 72 (45), pp. 25261-25274. Date of Electronic Publication: 2024 Oct 31.

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Akademický článek

The Incidence and Predictive Factors of Thromboembolism During Hospitalizations for Inflammatory Bowel Disease Flare-Ups: A Retrospective Cohort Study in Taiwan.

Autor: Meng MJ; Department of Gastroenterology and Hepatology, Chang Gung Memorial Hospital, Linkou, Taoyuan, Taiwan., Chung CS; Department of Internal Medicine, Division of Gastroenterology and Hepatology, Far Eastern Memorial Hospital, New Taipei City, Taiwan.; College of Medicine, Fu Jen Catholic University, New Taipei City, Taiwan., Chang CW; Division of Gastroenterology, Department of Internal Medicine, MacKay Memorial Hospital, Taipei, Taiwan.; MacKay Junior College of Medicine, Nursing and Management, Taipei, Taiwan.; Department of Medicine, MacKay Medical College, New Taipei City, Taiwan., Pan YB; Biostatistical Section, Clinical Trial Center, Chang Gung Memorial Hospital, Linkou, Taoyuan, Taiwan., Kuo CJ; Chang Gung Inflammatory Bowel Disease Center, Linkou, Taoyuan, Taiwan.; Chang Gung Microbiota Therapy Center, Linkou, Taoyuan, Taiwan.; Taiwan Association for the Study of Small Intestinal Diseases (TASSID), Taoyuan, Taiwan., Chiu CT; Chang Gung Inflammatory Bowel Disease Center, Linkou, Taoyuan, Taiwan.; Chang Gung Microbiota Therapy Center, Linkou, Taoyuan, Taiwan.; Taiwan Association for the Study of Small Intestinal Diseases (TASSID), Taoyuan, Taiwan., Le PH; Chang Gung Inflammatory Bowel Disease Center, Linkou, Taoyuan, Taiwan.; Chang Gung Microbiota Therapy Center, Linkou, Taoyuan, Taiwan.; Taiwan Association for the Study of Small Intestinal Diseases (TASSID), Taoyuan, Taiwan.

Publikováno v: Journal of evaluation in clinical practice [J Eval Clin Pract] 2024 Nov 04. Date of Electronic Publication: 2024 Nov 04.

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