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 Thai pigmented rice (Riceberry and Hom Nil; Oryza sativa L.) flours on quality of kanom piak poon (traditional Thai dessert)

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Effect of different aroma types of baijiu on the quality of Sichuan paocai

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Ultrasound-assisted enzymatic extraction of dark tea total polyphenols

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Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction

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Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas

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A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs

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The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing

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Evaluating free-bound polyphenols, flavonoids and antioxidant properties of pigmented maize landraces

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Effect of convective drying temperature and tray load density on bioactive compounds, antioxidant properties, and functional quality of radish Sango microgreens

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Identification of Core Microbial Communities and Their Influence on Flavor-Oriented Traditional Fermented Sour Cucumbers

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

article Full Text OpenAlex 344 FWCI36.896

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

review Full Text OpenAlex 238 FWCI12.421

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

article Full Text OpenAlex 205 FWCI27.706

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

article Full Text OpenAlex 200 FWCI26.363

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 196 FWCI16.605

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

article Full Text OpenAlex 184 FWCI34.474

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

review Full Text OpenAlex 174 FWCI7.023

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

review Full Text OpenAlex 168 FWCI3.835

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

article Full Text OpenAlex 149 FWCI15.972

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 140 FWCI26.239