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
Effects of drying temperature and extraction conditions on phenolic compounds, flavonoids, and antioxidant activity of Sonneratia caseolaris (L.) Engl. fruit

article Full Text OpenAlex

Aerial refueling-inspired strategy for enhanced consecutive separation in countercurrent chromatography: A case study on quercetin 3-O-β-d-glucopyranoside isolation from Rosa rugosa

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Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives—A Comprehensive Review

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Non-enzymatic Browning of boiled lotus rhizome slices during storage induced by polyphenol autoxidation

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Genus Veronica—Antioxidant, Cytotoxic and Antibacterial Activity of Phenolic Compounds from Wild and Cultivated Species

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Does thermal processing improve intestinal antioxidant function of key tea components? A comparative study on polyphenols and theabrownin under oxidative stress

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The impact of osmotic dehydration and microwave drying process conditions on the quality characteristics of celery roots (Apium graveolens l. Subsp. rapaceum)

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Study on the physicochemical properties, biological activities and metabolic profile alterations of jujube juice fermented by Lactiplantibacillus plantarum

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Physicochemical, rheological, and in vitro digestion-fermentation characteristics of κ-carrageenan from Eucheuma spp.: Effects of molecular weight and links to intestinal inflammation

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GC×GC-TOFMS and LC-ESI-MS/MS based flavoromics and metabolomics studies on the lactic acid bacteria fermentation of soymilks with dairy milk as the reference

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

article Full Text OpenAlex 535 FWCI34.1362

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

review Full Text OpenAlex 317 FWCI39.2567

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

article Full Text OpenAlex 264 FWCI33.003

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 191 FWCI25.1949

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

article Full Text OpenAlex 165 FWCI40.8057

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 145 FWCI19.98

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 141 FWCI27.4295

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 140 FWCI18.6035

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 136 FWCI33.5719

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 134 FWCI16.6652