Food Chemistry: X最新文献_第7页

Identification of lipids and proteins associated with different heat treatments in sheep milk based on lipidomics and proteomics 基于脂质组学和蛋白质组学的羊奶不同热处理相关脂质和蛋白质鉴定

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-16 DOI: 10.1016/j.fochx.2025.103038

Zhongshi Zhu , Xiyun Zhang , Tingting Chu , Yuxin Wang , Chen Niu , Naseer Ahmad , Hao Yuan , Lei Zhang , Yuxuan Song

{"title":"Identification of lipids and proteins associated with different heat treatments in sheep milk based on lipidomics and proteomics","authors":"Zhongshi Zhu , Xiyun Zhang , Tingting Chu , Yuxin Wang , Chen Niu , Naseer Ahmad , Hao Yuan , Lei Zhang , Yuxuan Song","doi":"10.1016/j.fochx.2025.103038","DOIUrl":"10.1016/j.fochx.2025.103038","url":null,"abstract":"<div><div>To fully investigate the effects of heat treatment on proteins and lipids in sheep milk, lipidomics and Astral-DIA proteomics combined with parallel reaction monitoring methods were used to analyze the changes of lipids and proteins after heat treatment at 65 °C for 30 min and 95 °C for 15 s. A total of 79 and 381 differential lipids and proteins were identified respectively. Lipidomics results show that Triacylglycerol (16:1_17:1_16:2) was unique in raw milk, whereas diacylglycerol (20:1_22:1) was unique in 95 °C group. Choline metabolism in cancer was the core metabolic pathway linked with heat treatment. Additionally, the collagen alpha-3(VI) chain protein (COL6A3), folate receptor-like domain-containing protein (FOLR1), and serpin domain-containing protein (JEQ12_008015) gradually disappeared with increasing heating temperature. The differentially expressed proteins were mainly associated with metabolic pathways. These analysis provide scientific connotation for the production of high quality dairy products and the healthy development of the dairy industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103038"},"PeriodicalIF":8.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Differentiating cyclopropane fatty acids to support milk authenticity through GC–MS and NMR spectroscopy 通过气相色谱-质谱和核磁共振光谱鉴别环丙烷脂肪酸以支持牛奶的真实性

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-16 DOI: 10.1016/j.fochx.2025.103033

Gian Marco Riccio , Dilek Eltemur , Federico Fava , Demian Martini-Lösch , Giovanni Peratoner , Elena Venir , Daniela Eisenstecken , Peter Robatscher , Matteo Scampicchio , Michael Oberhuber , Alberto Ceccon

{"title":"Differentiating cyclopropane fatty acids to support milk authenticity through GC–MS and NMR spectroscopy","authors":"Gian Marco Riccio , Dilek Eltemur , Federico Fava , Demian Martini-Lösch , Giovanni Peratoner , Elena Venir , Daniela Eisenstecken , Peter Robatscher , Matteo Scampicchio , Michael Oberhuber , Alberto Ceccon","doi":"10.1016/j.fochx.2025.103033","DOIUrl":"10.1016/j.fochx.2025.103033","url":null,"abstract":"<div><div>Cyclopropane fatty acids (CPFAs), are emerging markers for food authentication in premium dairy products like <em>Parmigiano Reggiano</em> and <em>Haymilk</em>, where silage feeding is prohibited. This study focuses on two CPFAs—dihydrosterculic acid (DHSA) and lactobacillic acid (LBA)—in milk from cows fed diets with or without silage. Using both NMR spectroscopy and a refined GC–MS method, we quantified CPFAs and assessed their potential as dietary markers. NMR enabled rapid, non-destructive screening via <em>cis</em>-methylene proton signals, whereas GC–MS provided accurate quantification and separation of DHSA and LBA. DHSA levels were ∼ 3-fold higher in maize-silage-fed cows compared to non-silage-fed cows, making DHSA, or the DHSA/LBA ratio, robust markers of feeding regime. In contrast, LBA remained stable across diets and was unexpectedly detected in Haymilk, suggesting alternative metabolic origins. These results demonstrate the value of combining NMR and GC–MS for accurate CPFA quantification and provide new insights into their role in dairy authentication.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103033"},"PeriodicalIF":8.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of jujube and barberry extracts on the acrylamide formation in French fries in deep fryers and microwaves 红枣和杨梅提取物对油炸和微波炸薯条中丙烯酰胺形成的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-16 DOI: 10.1016/j.fochx.2025.103040

Fariba Gholampour , Tayebeh Zeinali , Ayub Ebadi Fathabad , Saeid Yousefi , Zohreh Kamyar , Fatemeh Salmani

{"title":"Effects of jujube and barberry extracts on the acrylamide formation in French fries in deep fryers and microwaves","authors":"Fariba Gholampour , Tayebeh Zeinali , Ayub Ebadi Fathabad , Saeid Yousefi , Zohreh Kamyar , Fatemeh Salmani","doi":"10.1016/j.fochx.2025.103040","DOIUrl":"10.1016/j.fochx.2025.103040","url":null,"abstract":"<div><div>This study examined the effects of plant extracts on acrylamide formation in French fries prepared using different cooking methods. Potato strips were immersed in three concentrations (1 %, 3 %, and 5 %) of plant extracts (jujube, barberry, and jujube + barberry (50/50)). The potatoes were prepared using two methods: deep frying (200 °C for 8 min) and microwave (900 W for 8 min). The results showed a higher level of acrylamide in the microwave (39.57 μg/kg) compared to deep frying (7.83 μg/kg). Total phenolic content, total flavonoid content, and DPPH radical scavenging assay in barberry extracts were significantly higher than in jujube, which explains the greater inhibitory effect of barberry extracts on acrylamide formation. As the concentration of extracts in the treatment increased, the inhibitory effect on acrylamide formation became stronger. The findings of this research indicate that using plant extracts is a simple and effective method for reducing acrylamide formation in fried potatoes.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103040"},"PeriodicalIF":8.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Using autolyzed and dried Saccharomyces cerevisiae as various macromolecules and sucrose substitute: Developing novel gummy 利用自溶和干燥的酿酒酵母作为各种大分子和蔗糖替代品：研制新型软糖

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-16 DOI: 10.1016/j.fochx.2025.103045

Tahra ElObeid , Burcu Tüzün , Ayşe Apaydın , Omer Said Toker , Caglar Doguer , Ibrahim Palabiyik , Muhammed Irfan Aksu , Nevzat Konar , İlyas Atalar

{"title":"Using autolyzed and dried Saccharomyces cerevisiae as various macromolecules and sucrose substitute: Developing novel gummy","authors":"Tahra ElObeid , Burcu Tüzün , Ayşe Apaydın , Omer Said Toker , Caglar Doguer , Ibrahim Palabiyik , Muhammed Irfan Aksu , Nevzat Konar , İlyas Atalar","doi":"10.1016/j.fochx.2025.103045","DOIUrl":"10.1016/j.fochx.2025.103045","url":null,"abstract":"<div><div>Autolyzed yeast cells contain a combination of various macromolecules such as mannan oligosaccharides, glucans, and manno protein, and they are noteworthy as a source of prebiotics and postbiotics. This study used spray drying to obtain <em>Saccharomyces cerevisiae</em> autolyzed yeast cells powder and replaced it with sucrose in a gummy formulation. The increase in the amount of autolyzed yeast also caused a significant increase in the total phenolic contents and antioxidant capacity. The optimum points for gummy ingredients were 26.27 % sucrose, 6.33 % autolyzed yeast cells, and 7 % gelatine concentrations, considering maximum springiness, bioactive properties, and minimum springiness, hardness, and ΔE changes during accelerated shelf-life storage. Optimum gummy formulation significantly reduced Caco-2 (55 %) and A549 (60 %) cell viability compared to the control group. It was concluded that yeast cells-added gummies could be a healthy substitute and could be commercialized due to their acceptable structural and sensorial properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103045"},"PeriodicalIF":8.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantifying human sweetness perception via a TAS1R2/TAS1R3-based model-predicted sweetness score 通过基于TAS1R2/ tas1r3的模型预测甜度评分来量化人类的甜味感知

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-16 DOI: 10.1016/j.fochx.2025.103037

Ajung Kim , Yiseul Kim , Nayoung Choi, Jaekwang Lee, Min Jung Kim

{"title":"Quantifying human sweetness perception via a TAS1R2/TAS1R3-based model-predicted sweetness score","authors":"Ajung Kim , Yiseul Kim , Nayoung Choi, Jaekwang Lee, Min Jung Kim","doi":"10.1016/j.fochx.2025.103037","DOIUrl":"10.1016/j.fochx.2025.103037","url":null,"abstract":"<div><div>Artificial sweeteners provide high-intensity sweetness with minimal caloric load, but their evaluation still relies heavily on subjective sensory panels. Psychophysical studies have reported parameters such as sweetness potency, perception threshold, and saturation threshold as key benchmarks. To develop an objective alternative, we developed a TAS1R2/TAS1R3-based calcium imaging system using HEK293T cells to quantify receptor response to five sweeteners. EC<sub>50</sub> (potency) and maximal response (efficacy), were obtained from dose-response curves. Inverse regression between EC<sub>50</sub> and reported relative sweetness (RS) showed strong correlation (R<sup>2</sup> = 0.9688, RS ≈ 1.38/EC₅₀), forming the basis for a Model-Predicted Sweetness Scores (MPSS; MPSS = (1.38/EC<sub>50</sub>) × 10<sup>2</sup>). MPSS values closely matched known RS and reflected reported detection thresholds. Maximal responses were poorly correlated with RS. These findings suggest that EC₅₀-based modeling offers a receptor-level, perceptually grounded method for sweetness prediction and may serve as a practical alternative to sensory evaluation in sweetener research.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103037"},"PeriodicalIF":8.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of chitosan on lipid digestion under simulated gastro-intestinal conditions 壳聚糖对模拟胃肠条件下脂质消化的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-16 DOI: 10.1016/j.fochx.2025.103014

Jinliang Zhang , Rui Zhang , Pengjie Wang , PengCheng Wen , Weibing Zhang , Siyuan Liu , Fazheng Ren

{"title":"Impact of chitosan on lipid digestion under simulated gastro-intestinal conditions","authors":"Jinliang Zhang , Rui Zhang , Pengjie Wang , PengCheng Wen , Weibing Zhang , Siyuan Liu , Fazheng Ren","doi":"10.1016/j.fochx.2025.103014","DOIUrl":"10.1016/j.fochx.2025.103014","url":null,"abstract":"<div><div>Previous studies demonstrated chitosan's ability to inhibit free fatty acid (FFA) release in emulsions, yet its structural impacts (molecular weight, MW; deacetylation degree, DD) on lipid digestion remained unclear. This study systematically evaluated chitosan variants (MW: 3.2–670 kDa; DD: 71.2–92.5 %) under simulated gastrointestinal conditions. The results revealed that all chitosan formulations suppressed corn oil digestion to varying degrees. Notably, high molecular weight chitosan (670 kDa) with elevated DD (90 %) exhibited the strongest inhibitory activity, reducing the FFA release rate by approximately 77 %. Mechanistically, this resulted from severe emulsion flocculation limiting enzyme access, coupled with enhanced bile salt adsorption (30 % binding) and lipolysis suppression (57 % inhibition). These findings highlight MW/DD as critical determinants of chitosan's lipid-modulating efficacy, offering a strategic basis for designing functional foods targeting controlled nutrient delivery or reduced caloric uptake.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103014"},"PeriodicalIF":8.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhanced preservation of green tiger shrimps (Fenneropenaeus semisulcatus) using polylactic acid films with nettle-extract-based silver nanoparticles: a study of photo-assisted and ultrasonic-assisted synthesis methods 以荨麻提取物为基础的纳米银纳米聚乳酸膜增强对半角虎虾的保存：光辅助和超声辅助合成方法的研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-16 DOI: 10.1016/j.fochx.2025.103034

Farideh Peidaei Mahmodabad , Hamed Ahari , Masoumeh Moslemi , Amirali Anvar

{"title":"Enhanced preservation of green tiger shrimps (Fenneropenaeus semisulcatus) using polylactic acid films with nettle-extract-based silver nanoparticles: a study of photo-assisted and ultrasonic-assisted synthesis methods","authors":"Farideh Peidaei Mahmodabad , Hamed Ahari , Masoumeh Moslemi , Amirali Anvar","doi":"10.1016/j.fochx.2025.103034","DOIUrl":"10.1016/j.fochx.2025.103034","url":null,"abstract":"<div><div>The aim of this study was to extend the shelf life of green tiger shrimps (<em>Fenneropenaeus semisulcatus</em>) by incorporating nettle-extract-based Silver NanoParticles (AgNPs) into Poly(Lactic Acid)(PLA) films, synthesized via photo-assisted and ultrasound-assisted methods, under refrigerated storage conditions. This study synthesized AgNPs via photochemical and ultrasound-assisted methods using nettle extract as a stabilizer. The ultrasound-assisted AgNPs exhibited the highest total phenolic content and antioxidant activity. AgNPs demonstrated strong antimicrobial effects against <em>E. coli, S. aureus, C. albicans</em>, and <em>A. niger</em>, while also enhancing the barrier properties of PLA films by reducing water vapor and oxygen permeability. These nanocomposites effectively reduced spoilage indicators in refrigerated shrimp, including Total Volatile Basic Nitrogen (TVB-N), ThioBarbituric Acid Reactive Substances (TBARs), Peroxide Value (PV), and microbial counts of mesophilic, psychrophilic, <em>H₂S</em>-producing, lactic acid bacteria, and <em>Enterobacteriaceae</em> (<em>P <</em> 0.05) among all treatments, only those containing 3 % AgNPs (T4 and T7) were acceptable up to 12 days, while others remained acceptable for 6 days, confirming selective shelf life extension. These findings highlight the effectiveness of ultrasound-assisted green-synthesized AgNPs in preserving shrimp quality and suggest their potential application in seafood packaging.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103034"},"PeriodicalIF":8.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation, characterization, assembly, and stability of walnut peptide - zinc complexes and its ability to promote zinc transport in Caco-2 cells 核桃肽锌复合物的制备、表征、组装、稳定性及其在Caco-2细胞中促进锌转运的能力

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-16 DOI: 10.1016/j.fochx.2025.103046

Dong Lin, Liyun Zhang, Hongdan Li, Qin Liu, Yongqing Zhang, Yalin Ni, Meihan Liu, Su Xu

{"title":"Preparation, characterization, assembly, and stability of walnut peptide - zinc complexes and its ability to promote zinc transport in Caco-2 cells","authors":"Dong Lin, Liyun Zhang, Hongdan Li, Qin Liu, Yongqing Zhang, Yalin Ni, Meihan Liu, Su Xu","doi":"10.1016/j.fochx.2025.103046","DOIUrl":"10.1016/j.fochx.2025.103046","url":null,"abstract":"<div><div>Walnut peptides (WP) are promising metal-ion carriers that are expected to improve the bioavailability of dietary micronutrients. In this study, walnut peptide zinc complexes (WP-Zn), a novel zinc supplement differentiated from conventional zinc salts, was successfully fabricated. The morphology analysis and particle size distribution result displayed that WP folded and aggregated to create spherical particles with increased particle size upon Zn<sup>2+</sup> complexation. FTIR spectra, amino acid profiles and conformational dissociation tests demonstrated that WP covalently chelated Zn<sup>2+</sup> first via carboxy oxygen, carbonyl oxygen and amino nitrogen atoms. Then, they further self-assembled to homogeneous complexes via non-covalent interactions including hydrophobic interactions, hydrogen bonds and electrostatic forces. Remarkably, WP-Zn possessed superior thermal, acid-base and gastrointestinal digestive stability compared to ZnSO<sub>4</sub>. WP-Zn was primarily transported via ZIP4 and the paracellular pathway in Caco-2 cell monolayer model. These findings suggest that WP-Zn has great potential for development and application as a novel zinc supplement.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103046"},"PeriodicalIF":8.2,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enzymatic hydrolysis of hydroxypropyl distarch phosphate (HPDSP) by α-amylase and its effects on the rheological properties of pasteurized yogurt α-淀粉酶水解磷酸羟丙基二淀粉（HPDSP）及其对巴氏酸奶流变学特性的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-15 DOI: 10.1016/j.fochx.2025.103028

Ying Qiao , Junli Miao , Yifan Hua , Wei Li , Xuehong Zhang , Zhenmin Liu

{"title":"Enzymatic hydrolysis of hydroxypropyl distarch phosphate (HPDSP) by α-amylase and its effects on the rheological properties of pasteurized yogurt","authors":"Ying Qiao , Junli Miao , Yifan Hua , Wei Li , Xuehong Zhang , Zhenmin Liu","doi":"10.1016/j.fochx.2025.103028","DOIUrl":"10.1016/j.fochx.2025.103028","url":null,"abstract":"<div><div>Residual α-amylase activity in stored pasteurized yogurt hydrolyses hydroxypropyl distarch phosphate (HPDSP), threatening product quality and motivating this study to establish safe enzymatic thresholds for texture stability. <em>Bacillus licheniformis</em> α-amylase (HEa) demonstrated superior thermal stability with a static half-life 5–10 times longer than that of <em>Aspergillus oryzae</em> (ASa) at 85–100 °C. HEa effectively hydrolysed HPDSP, reducing starch residue to 77 % at ultra-trace concentrations of 1.0 × 10<sup>−4</sup> U/L, respectively. Conversely, ASa exhibited negligible hydrolysis even at a concentration of 1 U/L. Rheological analysis revealed that elevated α-amylase concentrations significantly decreased yogurt viscosity and yield stress. However, controlled enzyme levels (ASa ≤ 1.0 × 10<sup>−1</sup> U/L or HEa ≤ 1.0 × 10<sup>−3</sup> U/L) maintained optimal viscosity and shear-thinning behaviour throughout storage. These findings highlight the importance of stringent α-amylase level control to maintain consistent texture and quality in pasteurized yogurt products during storage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103028"},"PeriodicalIF":8.2,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145098008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage 非靶向代谢组学揭示了甘薯干在贮藏过程中与色、香变化相关的美拉德反应底物和产物

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-14 DOI: 10.1016/j.fochx.2025.103031

Sihang Wang, Qingmei Bu, Ying Feng

引用次数: 0