Lv52
1036 积分 2025-10-18 加入
Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis
5天前
已完结
Astragalus polysaccharides: structure-immunomodulation relationships, multi-target pharmacological activities, and cutting-edge applications in immune modulation
24天前
已完结
Hemp seed significantly modulates the endocannabinoidome and produces beneficial metabolic effects with improved intestinal barrier function and decreased inflammation in mice under a high-fat, high-sucrose diet as compared with linseed
1个月前
已完结
Huangqi decoction ameliorated intestinal barrier dysfunction via regulating NF-κB signaling pathway in slow transit constipation model mice
1个月前
已完结
Rapid identification and relative quantification of disaccharide isomers by three fragment ion pairs using ESI-MS/MS and its application in yellow rice wine
1个月前
已完结
AI for food chemistry: Artificial intelligence (AI)-enabled efficient analysis methods and applications in food chemistry
1个月前
已完结
Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine
2个月前
已完结
Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
3个月前
已完结
Theaflavins as characteristic polyphenols formed during black tea fermentation: Formation chemistry, functional properties, and future food applications
3个月前
已完结
The formation, influencing factors, efficacy, and analytical techniques of flavor substances in Huangjiu
3个月前
已完结
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