European Food Research and Technology最新文献

{"title":"Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine","authors":"Raphaela Krax,&nbsp;Kira Menneking,&nbsp;Johann Sajapin,&nbsp;Michael Hellwig","doi":"10.1007/s00217-024-04540-w","DOIUrl":"10.1007/s00217-024-04540-w","url":null,"abstract":"<div><p>Methionine is an essential amino acid for mammals and it is limiting for monogastric animals. It can be oxidized easily by UV light. This could influence the bioaccessibility and bioavailability of methionine. In this work, the photosensitized degradation of peptide-bound methionine in the presence of riboflavin was investigated in a model system. Capillary electrophoresis was employed to analyze the time course of the degradation. The products were identified by liquid chromatography coupled to mass spectrometry (LC–MS/MS). Benzoyl methionine was degraded by 50% during UV irradiation in the presence of riboflavin after 5.0 min with 10 mol% riboflavin and 6.4 min with 3 mol% riboflavin. Homocysteine (16–20 mol%) and β-aspartic semialdehyde (ca. 30 mol%) were found as major degradation products next to methionine sulfoxide (ca. 25 mol%). A smaller molar ratio of riboflavin led to a higher formation of aspartic semialdehyde. The formation of homocysteine was paralleled by the formation of formaldehyde. Furthermore, the experiment was transferred to small peptides, which showed the analogous degradation products of peptide-bound methionine.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2331 - 2342"},"PeriodicalIF":3.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04540-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140718655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of different drying processes on the flavonoids characteristics of Guanxi honey pomelo (Citrus grandis (L.) Osbeck) peel by HPLC-Q-TOF-MS analysis","authors":"Hui Ni,&nbsp;Lufang Chen,&nbsp;Xing Yan,&nbsp;Hui Pan,&nbsp;Lijun Li,&nbsp;Yuanfan Yang,&nbsp;Yanhong Chen,&nbsp;Yang Hu,&nbsp;Feng Chen,&nbsp;Fan He","doi":"10.1007/s00217-024-04508-w","DOIUrl":"10.1007/s00217-024-04508-w","url":null,"abstract":"<div><p>Citrus peels are rich in flavonoids, and some valuable flavonoids with health benefits, such as polymethoxyflavones (PMFs), are found almost exclusively in citrus peels. While the peels usually regarded as by-product, leading to source waste. As a traditional method, drying is helpful to increase added-value of peels which can be used as medicine. However, the variations in variety and quantity of flavonoids during drying processes of citrus peel remain unknown. In this study, Guanxi honey pomelo peel investigated the effect of different drying methods on flavonoids content in citrus peels. Five drying techniques, namely, freeze-drying (FD) and hot air drying (HAD) at 30 °C, 50 °C, 70 °C and 90 °C were used employed for drying the pomelo peels and HPLC-Q-TOF-MS analysis identified 39 flavonoids changes in flavonoids across samples. FD proved to better preserve most glycosidic flavonoids. Flavonoid aglycones could be better preserved in samples of HAD at 30 ℃, 50 ℃ HAD and 90 ℃ HAD. Specifically, HAD at 30 ℃ and 50 ℃ HAD is beneficial for obtaining more valued polymethoxyflavones such as 5-hydroxy-6,7,4′-trimethoxyflavone, 5,7,8,4′-tetramethoxyflavone and 3,5,6,7,8,3′,4′-heptamethoxyflavone. The 90℃ HAD resulted in the highest content of naringenin and 5,7,8,4′-tetramethoxyflavanone. This study demonstrated the transformation characteristics of flavonoids in pomelo peel under varying drying conditions, providing benefits for comprehensive utilization of pomelo peel in extracting valued-added flavonoids.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1987 - 1998"},"PeriodicalIF":3.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140720477","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}

{"title":"A review of techno-functional properties of legume proteins and their potential for development of new products","authors":"Claudia Huamaní-Perales,&nbsp;Julio Vidaurre-Ruiz,&nbsp;Walter Salas-Valerio,&nbsp;Dario Marcelino Cabezas,&nbsp;Ritva Repo-Carrasco-Valencia","doi":"10.1007/s00217-024-04536-6","DOIUrl":"10.1007/s00217-024-04536-6","url":null,"abstract":"<div><p>The purpose of this review is to provide a comprehensive framework for researchers, academics, and food developers regarding the techno-functional properties of the most consumed legume proteins globally, including peas, cowpeas, common beans, chickpeas, fava beans, lentils, and lupins. The review delves into the structural aspects of these proteins in detail and the techniques employed in their extraction and modification. Detailed information is provided on various techno-functional properties, such as solubility, water and oil retention capacity, emulsifying properties, foaming properties, and gelation properties of legume proteins. Practical applications in various food products are highlighted, including bakery items, pasta, snacks, dairy alternatives, sauces, meat analogues, and hybrid products. The review also explores emerging uses, such as the role of these proteins as encapsulating materials and even in 3D food printing. In addition, suggestions for future applications are presented, emphasizing their relevance in the development of innovative products and promoting the comprehensive utilization of legume proteins in the food industry. The importance of these innovations is emphasized in attracting consumers and facilitating a successful transition toward more sustainable plant-based diets.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2069 - 2092"},"PeriodicalIF":3.0,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140726182","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}

{"title":"Hibiscus sabdariffa-loaded nanostructured lipid carriers (NLC) for fortified nutraceutical milks","authors":"Sandra Pimentel-Moral,&nbsp;Alessandra Durazzo,&nbsp;Massimo Lucarini,&nbsp;Álvaro Fernández-Ochoa,&nbsp;María de la Luz Cádiz-Gurrea,&nbsp;David Arráez-Román,&nbsp;Amélia M. Silva,&nbsp;Antonello Santini,&nbsp;Joel Fonseca,&nbsp;Antonio Segura-Carretero,&nbsp;Eliana B. Souto","doi":"10.1007/s00217-024-04509-9","DOIUrl":"10.1007/s00217-024-04509-9","url":null,"abstract":"<div><p>The <i>Hibiscus sabdariffa (H. sabdariffa)</i> belongs to the <i>Malvaceae</i> family, and originates from Africa. It is characterized by a high polyphenols content (e.g., quercetin and anthocyanins), and has recognized bioactivity, that makes this plant an interesting resource for possible addition of its extracts to dairy beverages and obtain functional beverages. Nonetheless, it may be observed that many of these phenolic compounds are not stable depending on the environmental conditions. In this work, we propose the use of nanostructured lipid carriers (NLC) as a carrier for the loading of <i>H. sabdariffa</i> extracts, for further incorporation in daily beverages. Polyphenols-enriched extracts from <i>H. sabdariffa</i> were obtained using two distinct extraction approaches: by (i) microwave-assisted extraction (MAE), or by (ii) pressurized liquid extraction (PLE). The obtained extracts were then loaded into NLC to obtain two distinct samples identified as: HS-MAE-NLC and HS-PLE-NLC. The developed nanoparticles were then incorporated into a dairy beverage for the production of fortified milks identified with the same names. The long-term stability, texture properties and in vitro release profile were evaluated. The results show that the fortified milks, HS-MAE-NLC and HS-PLE-NLC, were stable under stress conditions attributed to the enhanced stability provided by the protein content present in the milk. The in vitro release profile of quercetin and anthocyanins from NLC-enriched dairy beverage was more prolonged than the milk containing the non-loaded extract, fitting better to the Korsmeyers–Peppas model. From our results, NLC may be considered a potential approach to formulate photoprotective, anti-inflammatory, and antioxidant bioactives from <i>H. sabdariffa</i> adding the extracts into dairy beverages to increase their bioavailability, and bioactivity.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1999 - 2010"},"PeriodicalIF":3.0,"publicationDate":"2024-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04509-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140733711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the transformations in phytochemicals and grape features: a thorough examination of 'Italia' and 'Bronx Seedless' cultivars throughout multiple berry development stages","authors":"Ozkan Kaya","doi":"10.1007/s00217-024-04527-7","DOIUrl":"10.1007/s00217-024-04527-7","url":null,"abstract":"<div><p>Understanding the physical and phytochemical characteristics of grape cultivars across different berry development stages is crucial for optimizing grape production and quality in the agricultural and viticultural industries. The study, therefore, investigated the physical characteristics and phytochemical composition of 'Italia' and 'Bronx Seedless' grape cultivars harvested across six distinct periods. In grape cultivars displayed an intriguing journey in terms of resveratrol, ranging from 5.96 mg/kg in Period I to 11.59 mg/kg in Period VI. These vital compounds known for contributing to grape color and potential health benefits showed substantial variation across the grape cultivars and harvest periods. In addition, significant variations in phytochemical compositions were observed between 'Italia' and 'Bronx Seedless' grape cultivars, with 'Italia' generally exhibiting higher concentrations of key compounds such as resveratrol, pterostilbene, anthocyanidins, and flavonoids. The longitudinal analysis across six berry developmental periods highlighted a progressive increase in the concentrations of these phytochemicals in cultivar, indicating a dynamic evolution of grape biochemistry over time. Particularly, delphinidin-3-O-glycoside, cyanidin-3-O-glycoside, and petunidin-3-O-glycoside showed marked increases, indicating significant growth in anthocyanin content from Period I to Period VI. Utilizing PCA biplots and a hierarchical clustering heatmap, the study visually represented the relationships and variances among various phytochemical components. The insights revealed how certain compounds clustered together, suggesting similarities and dissimilarities. The positioning of compounds on these plots indicated their significance in characterizing grape cultivars and their maturation over time. In summary, the data underlined the strong influence of berry development time on phytochemical composition, emphasizing the importance of strategic grape harvesting to attain desired phytochemical profiles for wine or other grape products. The findings provide valuable insights for grape growers, winemakers, and researchers aiming to exploit the full potential of these compounds in grape-based products and for those interested in understanding the dynamics of grape phytochemistry.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2147 - 2160"},"PeriodicalIF":3.0,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04527-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140733837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interaction mechanisms of ACE inhibitory peptides: molecular docking and molecular dynamics simulation studies on five wheat gluten derived peptides","authors":"Wenying Liu,&nbsp;Rui Liu,&nbsp;Qingyu Qin,&nbsp;Hualei Wang,&nbsp;Hanshuo Wu,&nbsp;Jie Ren,&nbsp;Lujia Han,&nbsp;Ruizeng Gu","doi":"10.1007/s00217-024-04526-8","DOIUrl":"10.1007/s00217-024-04526-8","url":null,"abstract":"<div><p>The angiotensin I-converting enzyme (ACE) inhibitory activity of five wheat gluten-derived peptides Ala-Pro-Ser-Tyr (APSY), Leu-Val-Ser (LVS), Leu-Tyr (LY), Arg-Gly-Gly-Tyr (RGGY), and Tyr-Gln (YQ) was investigated, demonstrating excellent inhibitory activity against ACE. Among these peptides, LY exhibited the strongest inhibitory activity. Molecular docking analyses revealed that these peptides inhibited ACE by forming multiple bonds and engaging in hydrophobic interactions with residues in the active site pockets, particularly the S1 (TYR-523, ALA-354, GLU-384) and S2 (HIS-353, HIS-513, GLN-281, TYR-520) pockets. Molecular dynamics simulations further confirmed the formation of stable complexes between the peptides and ACE. The RMSD, SASA, RMSF, Rg, and FEL graphs provided insights into the changes in stability, flexibility, and compactness of the ACE-peptide complexes. The binding affinity between the peptides and ACE was primarily influenced by electrostatic and van der Waals interactions, as well as nonpolar solvation energy, indicating strong binding ability. These findings elucidated the molecular mechanism by which these ACE inhibitory peptides interact with the active pockets of ACE, offering a theoretical basis for the development of hypertension treatments.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2133 - 2146"},"PeriodicalIF":3.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140740485","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}

{"title":"Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum)","authors":"Jyoti Narwal,&nbsp;Ritika B. Yadav,&nbsp;Baljeet S. Yadav","doi":"10.1007/s00217-024-04511-1","DOIUrl":"10.1007/s00217-024-04511-1","url":null,"abstract":"<div><p>The characterization of the physicochemical properties of wheat flour and the rheological characteristics of dough is necessary to predict processing behavior, functionality, and end-product development. Differential scanning calorimetry, pasting analysis, FTIR spectroscopy, X-ray diffraction study, and rheological measurements were used to analyze the wheat flour of different cultivars. The thermal and pasting parameters varied significantly (<i>p</i> ≤ 0.05) among the cultivars and showed a negative correlation with amylose content. The FTIR spectra of all wheat flour showed a weaker intensity of absorption peak at 1540 cm^–1 and 1420 cm^–1 associated with amide II and amide III bands. The relative crystallinity showed a significant positive correlation with HPV and CPV (hot and cold paste viscosities) and a negative correlation with amylose content. The rheological characteristics were analyzed by amplitude sweep (AS), frequency sweep (FS), and creep-recovery test of dough. The AS/FS results showed a weak gel-like structure reflecting a more elastic nature than viscous behavior. <i>G</i>ʹ and <i>G</i>ʹʹ positively correlated with pasting viscosities i.e., peak (PV), CPV, and breakdown viscosities. Viscoelastic compliance (J1) of recovery showed a significant negative correlation with textural parameters, i.e., chewiness and gumminess. Principal component analysis (PCA) reflected 71% of the cumulative variance and PC1 accounted for maximum variance (34%) with PV, HPV, CPV, <i>T</i>_p (peak temperature), 1047/1022 cm^–1, crystallinity, and G’ as the main factors.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"2025 - 2038"},"PeriodicalIF":3.0,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140739054","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}

{"title":"Comparison of the baking value of wholegrain flours from different wheat types and pigmentation","authors":"Zuzanna Posadzka,&nbsp;Karolina Pycia,&nbsp;Joanna Kaszuba","doi":"10.1007/s00217-024-04519-7","DOIUrl":"10.1007/s00217-024-04519-7","url":null,"abstract":"<div><p>The aim of this study was to compare the baking value of wholegrain flours obtained from common wheat grain, spelt wheat grain and purple wheat grain, and to select the optimum method for dough fermentation from the examined wheat flour. The overall study of both flours and doughs showed the need to adjust the dough fermentation method to the variety of wheat grain from which the flour was made. A comparison of the baking value of purple wheat grain flour with common wheat and spelt grain flour indicated that it could be used for bread production, however, due to the poorer gluten quality of the dough, a double phase method with leaven is recommended for dough fermentation.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 6","pages":"1853 - 1864"},"PeriodicalIF":3.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140743799","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}

{"title":"Peptide gelation contributes to the tenderness and viscoelasticity of candy abalone","authors":"Yaxian Mo,&nbsp;Jiaqi Ma,&nbsp;Xinyu Zhang,&nbsp;Guanghua Zhao,&nbsp;Jiachen Zang","doi":"10.1007/s00217-024-04523-x","DOIUrl":"10.1007/s00217-024-04523-x","url":null,"abstract":"<div><p>Dried abalones are precious products, in which candy abalone is the most treasured one, owing to its unique taste. After rehydration and simmering, the core part tastes extraordinarily tender and viscoelastic, just like a soft candy which may almost melt in mouth. However, the reason for this has yet to be elucidated. The purpose of this study is to research the formation mechanism of the candy-like core in candy abalone. First of all, we characterized the viscoelasticity, microstructure and protein changes of candy abalone during the simmering process. The texture results indicated that the springiness and adhesiveness of candy abalone showed an increase. Scanning and transmission electron microscopy suggested that myofibrillar protein in candy abalone formed a dense three-dimensional network hydrogel structure. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis revealed such a hydrogel structure might be derived from the degradation of the myofibrillar protein during the drying process. Also, we identified degraded peptides mainly stemmed from paramyosin by mass spectrometry. Moreover, molecular dynamics simulation revealed that the hydrogen bonds and hydrophobic interactions are mainly responsible for the self-assembly of peptides during the rehydration and simmering stages. Different from reported protein hydrogels, the rheological and morphological properties of the formed peptide hydrogels in candy abalone have significant changes. In this study, we found that the myofibrillar protein of fresh abalone degraded into peptides during the drying process, which further cross-linked to form a peptide hydrogel during the rehydration and simmering stages, thereby producing a unique viscoelastic candy-like core in candy abalone.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 6","pages":"1865 - 1879"},"PeriodicalIF":3.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140743891","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}

{"title":"Influence of methyl jasmonate and methyl jasmonate plus urea foliar applications on amino acids composition throughout ‘Tempranillo’ grape ripening over two seasons","authors":"Miriam González-Lázaro,&nbsp;Eva P. Pérez-Álvarez,&nbsp;Itziar Sáenz de Urturi,&nbsp;Sandra Marín-San Román,&nbsp;Rebeca Murillo-Peña,&nbsp;Teresa Garde-Cerdán","doi":"10.1007/s00217-024-04512-0","DOIUrl":"10.1007/s00217-024-04512-0","url":null,"abstract":"<div><p>This work studies the impact of foliar application of methyl jasmonate (MeJA) and methyl jasmonate plus urea (MeJA + Ur) on the evolution of amino acid content in ‘Tempranillo’ grapes during ripening, across two vintages. To achieve this goal, sample grapes were harvested at five different timing. Fol1: 1 day before first foliar application; Fol2: 1 day before second foliar application; Preharvest: 15 days after second foliar application; Harvest: the day of harvest; and Postharvest: 15 days after harvest. The effect of foliar treatments was season dependent, being effective to improve the amino acids content of grapes only in the first vintage. Among the treatments studied, foliar application of MeJA-Ur showed better results. The evolution of amino acids during ripening also was different among seasons. Overall, in the 2019, amino acids reached their highest content at Preharvest or Harvest samples, whereas in the 2020 season, these highest concentrations were reached at Postharvest. Asparagine might serve as a suitable amino acid for controlling grape ripening, as its content decreased from Fol1 to Postharvest in the two vintages. Moreover, differences on the total amino acids content at Harvest date between vintages were observed, probably due to different climatological conditions. Therefore, this study pioneers the examination of the impact of foliar applications of MeJA and MeJA + Ur on the amino acids evolution in ‘Tempranillo’ grapes during ripening. The need for further research is clear to comprehend the complex interaction between foliar treatments and grape amino acids dynamics for optimizing nitrogen quality of grapes.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 6","pages":"1823 - 1836"},"PeriodicalIF":3.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04512-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140746384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}