Engineering an enzymatic cascade catalytic smartphone-based sensor for onsite visual ratiometric fluorescence–colorimetric dual-mode detection of methyl …
Y Shen, Y Wei, X Gao, C Nie, J Wang… - … Science & Technology, 2023 - ACS Publications
Precise and reliable onsite detection of methyl mercaptan (CH3SH) is of great significance
for environmental surveillance. Here, we synthesized a novel blue fluorescence nanozyme …
for environmental surveillance. Here, we synthesized a novel blue fluorescence nanozyme …
Application and prospect of metabolomics-related technologies in food inspection
J Liu, H Zhao, Z Yin, H Dong, X Chu, X Meng… - Food Research …, 2023 - Elsevier
Background Food inspection covers a broad range of topics, including nutrient analysis,
food pollutants, food auxiliary materials, additives, and food sensory identification. The …
food pollutants, food auxiliary materials, additives, and food sensory identification. The …
Multi-omic approaches to investigate molecular mechanisms in peach post-harvest ripening
TM Sirangelo, HJ Rogers, ND Spadafora - Agriculture, 2022 - mdpi.com
Peach post-harvest ripening is a complex developmental process controlled by a plethora of
genetic and epigenetic factors. Specifically, it leads to protein, lipid and nucleic acid …
genetic and epigenetic factors. Specifically, it leads to protein, lipid and nucleic acid …
Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception
Z Xiao, H Chen, Y Niu, J Zhu - Journal of Agricultural and Food …, 2021 - ACS Publications
“Hongmeiren” bananas are popular because of their red peel. Two extraction methods
solvent-assisted flavor evaporation and headspace solid-phase microextraction, combined …
solvent-assisted flavor evaporation and headspace solid-phase microextraction, combined …
Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang
H Wu, Y Xu, H Wang, Y Miao, C Li, R Zhao, X Shi… - Foods, 2022 - mdpi.com
Peaches are tasty and juicy, with a unique flavor. The flavors of peaches always vary with
cultivars. To investigate the physicochemical and aroma characteristics of peaches, the …
cultivars. To investigate the physicochemical and aroma characteristics of peaches, the …
Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu
Y Niu, W Zhao, Z Xiao, J Zhu, W Xiong… - Journal of the Science …, 2023 - Wiley Online Library
Background Laimao baijiu is a typical soy‐sauce aroma‐type baijiu in China. Amino acids
are non‐volatile compounds in baijiu and are beneficial to human health. Aroma is one of …
are non‐volatile compounds in baijiu and are beneficial to human health. Aroma is one of …
Comparative analysis of volatile aromatic compounds from a wide range of pear (Pyrus L.) germplasm resources based on HS-SPME with GC–MS
X Wang, Y Chen, J Zhang, Z Wang, K Qi, H Li, R Tian… - Food Chemistry, 2023 - Elsevier
Aroma is one of the most important sensory characteristics of fruit quality. Here, the aroma
composition of mature fruits of 202 pear cultivars was detected by headspace solid-phase …
composition of mature fruits of 202 pear cultivars was detected by headspace solid-phase …
Investigation of lactone chiral enantiomers and their contribution to the aroma of Longjing tea by odor activity value and S-curve
JC Zhu, X Cao, YW Niu, ZB Xiao - Journal of Agricultural and Food …, 2023 - ACS Publications
Odor activity value (OAV) and S-curve were used to study the content, proportion, and
contribution of lactone chiral enantiomers in Longjing tea. A total of 10 enantiomers were …
contribution of lactone chiral enantiomers in Longjing tea. A total of 10 enantiomers were …
Analysis of the volatile flavor compounds of pomegranate seeds at different processing temperatures by GC-IMS
L Gao, L Zhang, J Liu, X Zhang, Y Lu - Molecules, 2023 - mdpi.com
This study sought to reveal the mechanism of flavor generation when pomegranate seeds
are processed, as well as the contribution of volatile organic components (VOCs) to flavor …
are processed, as well as the contribution of volatile organic components (VOCs) to flavor …
Characterization of the key aroma compounds in three world-famous black teas
Z Xiao, X Cao, J Zhu, F Chen, Y Niu - European Food Research and …, 2022 - Springer
The volatile compounds of three world-famous black teas (Darjeeling, DJL, Keemun, KM,
and Ceylon, CL) were extracted by stir bar sorptive extraction (SBSE), and analyzed by gas …
and Ceylon, CL) were extracted by stir bar sorptive extraction (SBSE), and analyzed by gas …