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Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 6, Pp 92-98 (2024)
To explore the differences in the quality of Artemisia dracunculus L essential oil at different growth times, gas chromatography-mass spectrometry (GC-MS) was used to analyze the chemical components of Artemisia annua essential oil. The influence of
Externí odkaz:
https://doaj.org/article/a0957e3339e44dbbb874f07f79e4a412
Autor:
Minge Bai, Liling Wang
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 3, Pp 232-243 (2024)
Fixation is a necessary tea processing step that affects the quality of tea, including its aroma. However, there are no guidelines to follow whether the Cyclocarya paliurus leaves need to be fixated to produce tea. The aim of this study was to determ
Externí odkaz:
https://doaj.org/article/53448ecfd5184b73bae25cc483710684
Autor:
Erh-Kang Luo, Chun-Ting Lin, Chao-Kai Chang, Nai-Wen Tsao, Chih-Yao Hou, Sheng-Yang Wang, Min-Hung Chen, Sheng-Yen Tsai, Chang-Wei Hsieh
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101817- (2024)
Atemoya (Annona cherimola × Annona squamosa) is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orth
Externí odkaz:
https://doaj.org/article/6873a76a28714f75b9996ae0d12518d2
Akademický článek
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Autor:
Jiarong She, Qingyang Li, Maokai Cui, Qiong Zheng, Jie Yang, Tiantian Chen, Danyu Shen, Shaofeng Peng, Chi Li, Yihua Liu
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Less research has been conducted on the association between camellia oil’s (CO) phenolic composition and antioxidant capability. In this study, the phenolic profile of CO and its connection to antioxidant capacity were examined utilizing a combinat
Externí odkaz:
https://doaj.org/article/cef6332a3a5d4a928e6568ce0d073789
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34396- (2024)
Xijiao Huojiu (Xijiao), an ancient Chinese rice wine (ACRW), is produced using traditional methods, which involve biological-ageing-like process and result in distinctive sensory profiles. However, its aroma composition is still unclear. In this stud
Externí odkaz:
https://doaj.org/article/e7e3084f77014cdb95ccc061a0222fbe
Publikováno v:
Analytica, Vol 5, Iss 1, Pp 28-53 (2024)
Echinacea, a herbaceous, perennial flowering plant from the Compositae (Asteraceae) family, exhibits stimulating effects on myeloid progenitors (CFU-GMs) in rat bone marrow, as demonstrated in our previous study using a 75% (v v−1) ethanol extract
Externí odkaz:
https://doaj.org/article/36b91f87a4c049968e26f791ad615c63
Autor:
Sadhana Sharma, Bhupendra Shrestha, Nihar Ranjan Bhuyan, Subhabrota Majumdar, Sailee Chowdhury, Rana Mazumder
Publikováno v:
Bulletin of the National Research Centre, Vol 48, Iss 1, Pp 1-12 (2024)
Abstract Background By resolving complicated spectra from drug combinations, chemometric techniques are valuable for multi-component investigation. The capacity to properly estimate combinations of components without separating drugs from their mixtu
Externí odkaz:
https://doaj.org/article/350d75fa8c6c4e99b4dbf1be83ce4e30
Autor:
Wenle Qiang, Hongjuan Wang, Tongwei Ma, Kaian Li, Bo Wang, Tengzhen Ma, Yumei Jiang, Bo Zhang
Publikováno v:
Agriculture, Vol 14, Iss 11, p 2039 (2024)
High-quality grape raw materials are fundamental for producing premium wine. Ensuring the quality of grape raw materials, particularly enhancing their phenolic profiles, significantly improves wine flavor. Therefore, this study focused on ‘Cabernet
Externí odkaz:
https://doaj.org/article/e123a63205244d798c68fd24c74b9c3c
Publikováno v:
Foods, Vol 13, Iss 21, p 3418 (2024)
Fourier-transform infrared spectroscopy (FTIR) serves as a rapid analytical technique to characterize food specimens chemically. The purpose of this study was to investigate the potential of FTIR combined with multivariate statistics to detect Alpha-
Externí odkaz:
https://doaj.org/article/8dca0521699e4a1cbaf5f6d9b7df1989