专题：Food Quality and Safety Studies

This cluster of papers explores the antioxidant activity, quality characteristics, and health functionality of various Korean traditional foods, including kimchi, rice wine (makgeolli), cookies, noodles, and herbal extracts. It investigates the fermentation process, microbial properties, and physicochemical composition of these foods, often incorporating medicinal plants to enhance their health benefits.
最新文献
近5年高被引文献
Effect of Temperatures on Polyphenols during Extraction

article Full Text OpenAlex 619 FWCI33.0529

Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques

article Full Text OpenAlex 360 FWCI36.4181

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

article Full Text OpenAlex 299 FWCI30.7107

UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea

article Full Text OpenAlex 211 FWCI23.3728

Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

article Full Text OpenAlex 186 FWCI32.1612

GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea

article Full Text OpenAlex 158 FWCI27.6741

Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

article Full Text OpenAlex 156 FWCI15.509

Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation

article Full Text OpenAlex 154 FWCI18.7398

Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS

article Full Text OpenAlex 150 FWCI17.309

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

article Full Text OpenAlex 148 FWCI23.8939