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
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea

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Variation of volatile flavor substances in salt-baked chicken during processing

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Polysaccharide Conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides Theabrownin

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Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation

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Effects of Different Non-Saccharomyces Strains in Simultaneous and Sequential Co-Fermentations with Saccharomyces cerevisiae on the Quality Characteristics of Kiwi Wine

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Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling

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A Lightweight Method for Ripeness Detection and Counting of Chinese Flowering Cabbage in the Natural Environment

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Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors

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Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste

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Exploring the sensory acceptance, physicochemical properties, and phenolamide leaching characteristics of rose tea

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近5年高被引文献
Effect of Temperatures on Polyphenols during Extraction

article Full Text OpenAlex 425 FWCI49.46231968

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

review Full Text OpenAlex 261 FWCI54.09850771

Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea

article Full Text OpenAlex 225 FWCI29.34056645

Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing

article Full Text OpenAlex 221 FWCI30.6322895

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

article Full Text OpenAlex 218 FWCI18.55509664

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

article Full Text OpenAlex 214 FWCI44.35663084

Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

review Full Text OpenAlex 201 FWCI13.06934525

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

review Full Text OpenAlex 196 FWCI26.20352475

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 167 FWCI34.61475398

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

article Full Text OpenAlex 164 FWCI18.2113934