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108 积分 2025-09-01 加入
Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: II. Analysis of Desorbed Polyphenol Compounds from Yeast Lees
9小时前
待确认
Development of a headspace solid-phase microextraction gas chromatography–mass spectrometric method for the determination of short-chain fatty acids from intestinal fermentation
1个月前
已完结
Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract
9个月前
已完结
Medicine and food homology substances: A review of bioactive ingredients, pharmacological effects and applications
10个月前
已完结
Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata
10个月前
已完结
Spatiotemporal heterogeneity of volatile substances and excavation of pickle like odor production microorganism during the pit fermentation of Jiang flavoured Baijiu
11个月前
已完结
Characterization of the key aroma compounds of wild bitter melon lujiu based on LLE coupled with GC–O–MS and the aroma influence of polysaccharide addition using VASE–GC–MS
11个月前
已完结
Multi-omics profiling reveals the dynamic interplay between processing-induced phytochemical transformation and antioxidant bioactivity in ‘Huangkui’ tea (Camellia sinensis)
11个月前
已完结
Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach
11个月前
已完结
Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging
11个月前
已完结
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