Zobrazeno 1 - 10
of 501
pro vyhledávání: '"Xingqian, Ye"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101531- (2024)
To investigate the changes of phenolic metabolite during different grains fermentation stages of Chinse Baijiu, the ultra-performance liquid chromatography-quadrupole time of-flight mass spectrometry (UHPLC-QTOF-MS) was applied to identify and analyz
Externí odkaz:
https://doaj.org/article/05490f63e7f14fc8a2437a8017c5096b
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100753- (2024)
The increasing societal concern regarding the safety of alcoholic beverages necessitates the implementation of effective and safe intervention measures to enhance their safety. This study aims to repurpose the substantial spent grains generated durin
Externí odkaz:
https://doaj.org/article/123e4822ffe04f34a62037c03675e30c
Autor:
Li Wang, Derang Ni, Fan Yang, Lin Lin, Yubo Yang, Chongde Sun, Xingqian Ye, Jinping Cao, Xiangli Kong
Publikováno v:
Czech Journal of Genetics and Plant Breeding, Vol 59, Iss 4, Pp 235-252 (2023)
Sorghum is an important crop, and starch and phenolic compounds are major and important components in the sorghum grain. However, the underlying critical genetic elements contributing to the rich portfolio of nutrients in sorghum grains are largely u
Externí odkaz:
https://doaj.org/article/6e0a291fe83f434faa7c6da2a78f3b8c
Publikováno v:
Foods, Vol 13, Iss 12, p 1928 (2024)
To investigate the changes in phenols and antioxidant capacity in fermented grains during different stages of the fermentation process (Xiasha, Zaosha, and single-round stages) of Maotai-flavored liquor, the total phenolic contents of 61 samples, col
Externí odkaz:
https://doaj.org/article/46b4840012d44a1dbce58a274bb94ccf
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100926- (2024)
Multi-dimensional studies have consistently indicated the benefits of dietary proanthocyanidins on blood glucose homeostasis through consumption of them from fruits, cereals and nuts. Proanthocyanidins from various sources possess different structure
Externí odkaz:
https://doaj.org/article/3de69426b7ee41e6ad495a17ceabd084
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 79-88 (2023)
This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-
Externí odkaz:
https://doaj.org/article/b003b0579a7642b793c9cdd9bd03f9be
Publikováno v:
Foods, Vol 13, Iss 3, p 482 (2024)
Sea buckthorn pomace (SBP) is a by-product of sea buckthorn processing that is rich in bioactive compounds. In this study, different active ingredients were extracted by using different solvents (water, methanol, ethanol, glycerol, ethyl acetate, and
Externí odkaz:
https://doaj.org/article/60edaa07d9fc4d51ad5b3d45c746c47d
Publikováno v:
Agriculture, Vol 14, Iss 1, p 131 (2024)
The aroma of citrus is among the most appealing natural flavors. ‘Huyou’ (HY) is a hybrid citrus with a unique flavor compared to grapefruit (GF), but few studies have analyzed its characteristic flavor comprehensively. In this study, we extract
Externí odkaz:
https://doaj.org/article/4fd5a828c0364879b4883e0b1317e3a7
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100533- (2023)
In this study, the structural and in vitro fermentation characterizations of Rosa sterilis S.D.Shi polysaccharides (RSP), extracted by hot water (HW), acid (AA), alkali (AK) and enzyme (EM) were investigated for the first time. The results indicated
Externí odkaz:
https://doaj.org/article/6d31382dc28145798c7ae63e3ee8391d
Publikováno v:
Agriculture, Vol 13, Iss 11, p 2100 (2023)
Biogenic amines are a group of metabolites generated in the process of soy sauce brewing, which can result in severe negative impacts on human health at high concentrations. In this study, we innovatively proposed natural extracts (0.1 wt%), of proan
Externí odkaz:
https://doaj.org/article/6fca7c8e90db4b80b77f9121446c849c