发布求助
文献互助 智能选刊 最新文献

Current Research in Food Science最新文献

筛选
英文 中文
Non-Saccharomyces yeast derivatives: characterization of novel potential bio-adjuvants for the winemaking process 非酵母衍生物：新型潜在酿酒工艺生物佐剂的特征描述
Current Research in Food Science Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100774
Valentina Civa, F. Chinnici, Gianluca Picariello, Emma Tarabusi, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
{"title":"Non-Saccharomyces yeast derivatives: characterization of novel potential bio-adjuvants for the winemaking process","authors":"Valentina Civa, F. Chinnici, Gianluca Picariello, Emma Tarabusi, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio","doi":"10.1016/j.crfs.2024.100774","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100774","url":null,"abstract":"","PeriodicalId":505452,"journal":{"name":"Current Research in Food Science","volume":"2 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141145393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of a novel cold-adapted GH1 β-glucosidase from Psychrobacillus glaciei and its application in the hydrolysis of soybean isoflavone glycosides 来自冰冻精神杆菌的新型冷适应 GH1 β-葡萄糖苷酶的特征及其在水解大豆异黄酮苷中的应用
Current Research in Food Science Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100777
Jinjian He, Jiajing Duan, Pinglian Yu, Yuying Li, Mansheng Wang, Xiu Zhang, Zishu Chen, Pengjun Shi
{"title":"Characterization of a novel cold-adapted GH1 β-glucosidase from Psychrobacillus glaciei and its application in the hydrolysis of soybean isoflavone glycosides","authors":"Jinjian He, Jiajing Duan, Pinglian Yu, Yuying Li, Mansheng Wang, Xiu Zhang, Zishu Chen, Pengjun Shi","doi":"10.1016/j.crfs.2024.100777","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100777","url":null,"abstract":"","PeriodicalId":505452,"journal":{"name":"Current Research in Food Science","volume":"5 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141138204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Hyperspectral Identification of Oil Adulteration using Machine Learning Techniques 利用机器学习技术进行掺油的高光谱识别
Current Research in Food Science Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100773
Muhammad Aqeel, Ahmad Sohaib, Muhammad Iqbal, H. Rehman, F. Rustam
{"title":"Hyperspectral Identification of Oil Adulteration using Machine Learning Techniques","authors":"Muhammad Aqeel, Ahmad Sohaib, Muhammad Iqbal, H. Rehman, F. Rustam","doi":"10.1016/j.crfs.2024.100773","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100773","url":null,"abstract":"","PeriodicalId":505452,"journal":{"name":"Current Research in Food Science","volume":"135 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141134616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds. 采用膜技术部分脱醇的红葡萄酒的概况以及减少挥发性化合物损失的策略。
Current Research in Food Science Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100776
G. Montevecchi, A. Ricci, F. Masino, Valentina Ferrari, A. Versari, Andrea Antonelli
{"title":"Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds.","authors":"G. Montevecchi, A. Ricci, F. Masino, Valentina Ferrari, A. Versari, Andrea Antonelli","doi":"10.1016/j.crfs.2024.100776","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100776","url":null,"abstract":"","PeriodicalId":505452,"journal":{"name":"Current Research in Food Science","volume":" 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141130383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends 通过加入水胶体混合物改善植物基鱼饼类似物的质地并调节体外消化率
Current Research in Food Science Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100775
Felicia Zhi Wen Peh, Lin Zhao, Yin Yin Chia, Cheryl Kwoek Zhen Ng, Juan Du
{"title":"Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends","authors":"Felicia Zhi Wen Peh, Lin Zhao, Yin Yin Chia, Cheryl Kwoek Zhen Ng, Juan Du","doi":"10.1016/j.crfs.2024.100775","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100775","url":null,"abstract":"","PeriodicalId":505452,"journal":{"name":"Current Research in Food Science","volume":" 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141130466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Role of tailored sourdough fermentation in the flavor of wholegrain-oatbread 定制酸面团发酵对全谷物燕麦面包风味的影响
Current Research in Food Science Pub Date : 2024-02-01 DOI: 10.1016/j.crfs.2024.100697
Silvia Cera, Fabio Tuccillo, A. Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, M. Verni, C. Rizzello, K. Katina, R. Coda
{"title":"Role of tailored sourdough fermentation in the flavor of wholegrain-oatbread","authors":"Silvia Cera, Fabio Tuccillo, A. Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, M. Verni, C. Rizzello, K. Katina, R. Coda","doi":"10.1016/j.crfs.2024.100697","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100697","url":null,"abstract":"","PeriodicalId":505452,"journal":{"name":"Current Research in Food Science","volume":"17 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139889646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信