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Basic nutrients and UPLC- ZenoTOF-MS/MS based lipomics analysis of Chenopodium quinoa Willd. varieties 藜麦品种的基本营养成分和基于 UPLC- ZenoTOF-MS/MS 的脂肪组学分析
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-08-10 DOI: 10.1186/s43014-024-00257-1
Shufang Wang, Mian Wang, You Zhou, Runqiang Yang, Huimin Chen, Jirong Wu, Jianhong Xu, Kang Tu, Jianrong Shi, Xiaofeng Sun
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引用次数: 0
Basic nutrients and UPLC- ZenoTOF-MS/MS based lipomics analysis of Chenopodium quinoa Willd. varieties 藜麦品种的基本营养成分和基于 UPLC- ZenoTOF-MS/MS 的脂肪组学分析
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-08-10 DOI: 10.1186/s43014-024-00257-1
Shufang Wang, Mian Wang, You Zhou, Runqiang Yang, Huimin Chen, Jirong Wu, Jianhong Xu, Kang Tu, Jianrong Shi, Xiaofeng Sun
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引用次数: 0
Development, optimization, and characterization of vitamin C-fortified oleogel-based chewable gels and a novel nondestructive analysis method for the vitamin C assay 维生素 C 强化油凝胶咀嚼凝胶的开发、优化和表征，以及用于维生素 C 检测的新型无损分析方法
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-08-09 DOI: 10.1186/s43014-024-00255-3
Reyhaneh Sabourian, F. Dorkoosh, Mohammadreza Khoshayand, Mohsen Amini, Zahra Tamiji, J. Ghasemi, N. Sadeghi, M. Hajimahmoodi
{"title":"Development, optimization, and characterization of vitamin C-fortified oleogel-based chewable gels and a novel nondestructive analysis method for the vitamin C assay","authors":"Reyhaneh Sabourian, F. Dorkoosh, Mohammadreza Khoshayand, Mohsen Amini, Zahra Tamiji, J. Ghasemi, N. Sadeghi, M. Hajimahmoodi","doi":"10.1186/s43014-024-00255-3","DOIUrl":"https://doi.org/10.1186/s43014-024-00255-3","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141925305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Changes in the gut microbiota induced by an oral formulation of multiple peptides and plants contribute to its antihypertensive effects 多种肽和植物口服制剂引起的肠道微生物群变化有助于发挥降压作用
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-07-08 DOI: 10.1186/s43014-024-00252-6
Jia Du, Miao Xiao, Naomi Sudo, Qinghua Liu
{"title":"Changes in the gut microbiota induced by an oral formulation of multiple peptides and plants contribute to its antihypertensive effects","authors":"Jia Du, Miao Xiao, Naomi Sudo, Qinghua Liu","doi":"10.1186/s43014-024-00252-6","DOIUrl":"https://doi.org/10.1186/s43014-024-00252-6","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141666660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Dietary lipid and astaxanthin contents affect the pigmentation of Arctic charr (Salvelinus alpinus) 膳食脂质和虾青素含量对北极鲑色素沉着的影响
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-07-07 DOI: 10.1186/s43014-024-00254-4
Shu-Chen Lin, A. Hossain, Fereidoon Shahidi
{"title":"Dietary lipid and astaxanthin contents affect the pigmentation of Arctic charr (Salvelinus alpinus)","authors":"Shu-Chen Lin, A. Hossain, Fereidoon Shahidi","doi":"10.1186/s43014-024-00254-4","DOIUrl":"https://doi.org/10.1186/s43014-024-00254-4","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141670358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Functional characteristics and storage stability of hot air assisted radio frequency treated pearl millet 热风辅助射频处理珍珠米的功能特性和储存稳定性
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-07-06 DOI: 10.1186/s43014-024-00228-6
Srinivas Yarrakula, Gopinath Mummaleti, Kavya Sree Toleti, Shanmugasundaram Saravanan
{"title":"Functional characteristics and storage stability of hot air assisted radio frequency treated pearl millet","authors":"Srinivas Yarrakula, Gopinath Mummaleti, Kavya Sree Toleti, Shanmugasundaram Saravanan","doi":"10.1186/s43014-024-00228-6","DOIUrl":"https://doi.org/10.1186/s43014-024-00228-6","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141671863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Human α-glucosidase inhibition and phytochemical profile of natural and shinzuke treated olives: implications from the processing method 天然橄榄和神助处理橄榄的人体α-葡萄糖苷酶抑制作用和植物化学成分：加工方法的影响
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-07-05 DOI: 10.1186/s43014-024-00227-7
Lina Yonekura, Haruka Hisada, Jittipon Intravichakul
{"title":"Human α-glucosidase inhibition and phytochemical profile of natural and shinzuke treated olives: implications from the processing method","authors":"Lina Yonekura, Haruka Hisada, Jittipon Intravichakul","doi":"10.1186/s43014-024-00227-7","DOIUrl":"https://doi.org/10.1186/s43014-024-00227-7","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141676779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Interaction between orange juice and < 1 kDa leaf peptides: effect on the antioxidant and antidiabetic related enzyme inhibitory activities 橙汁与< 1 kDa叶肽之间的相互作用：对抗氧化和抗糖尿病相关酶抑制活性的影响
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-07-04 DOI: 10.1186/s43014-024-00226-8
A. A. Famuwagun, S. Gbadamosi, Kehinde Adekumbi Taiwo, D. Oyedele, O. Adebooye, R. Aluko
{"title":"Interaction between orange juice and < 1 kDa leaf peptides: effect on the antioxidant and antidiabetic related enzyme inhibitory activities","authors":"A. A. Famuwagun, S. Gbadamosi, Kehinde Adekumbi Taiwo, D. Oyedele, O. Adebooye, R. Aluko","doi":"10.1186/s43014-024-00226-8","DOIUrl":"https://doi.org/10.1186/s43014-024-00226-8","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141679658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Antioxidant activity and phenolic content of herbal infusions from medicinal plants used in Argentina 阿根廷药用植物草药汁的抗氧化活性和酚含量
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-07-03 DOI: 10.1186/s43014-024-00224-w
M. C. Gallia, Ana Ferrari, Leonardo Bajda, G. Bongiovanni
{"title":"Antioxidant activity and phenolic content of herbal infusions from medicinal plants used in Argentina","authors":"M. C. Gallia, Ana Ferrari, Leonardo Bajda, G. Bongiovanni","doi":"10.1186/s43014-024-00224-w","DOIUrl":"https://doi.org/10.1186/s43014-024-00224-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141684084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review 油炸马铃薯中丙烯酰胺含量的影响因素及缓解措施研究综述
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-07-02 DOI: 10.1186/s43014-023-00212-6
Zahraa Adil Ahmed, N. K. Mohammed
{"title":"Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review","authors":"Zahraa Adil Ahmed, N. K. Mohammed","doi":"10.1186/s43014-023-00212-6","DOIUrl":"https://doi.org/10.1186/s43014-023-00212-6","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141685805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
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