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

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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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Digestion characteristics of Changyanning formula and its regulatory effect on fecal microbiota and metabolites during in vitro fermentation

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Superheated steam-treated wheat flour: A novel approach to improve freeze-thaw stability of frozen raw noodles

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Water-Assisted Microwave Processing: Rapid Detoxification and Antioxidant Enhancement in Colored Kidney Beans

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Study on the intestinal metabolism and absorption of polysaccharides from Dendrobium officinale

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Effectiveness and mechanism of in situ sludge biochar carrier enhancing salt-tolerant bacteria for pyrazolone degradation in high-salinity pharmaceutical wastewater

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

article Full Text OpenAlex 499 FWCI33.7065

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

review Full Text OpenAlex 304 FWCI39.3293

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

article Full Text OpenAlex 252 FWCI33.019

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 185 FWCI25.2322

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

article Full Text OpenAlex 160 FWCI41.5159

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 138 FWCI19.8917

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 138 FWCI28.308

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 135 FWCI18.6308

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 131 FWCI33.9742

Comparative Effects of Hibiscus Leaves and Potato Peel Extracts on Characteristics of Fermented Orange Juice

article Full Text OpenAlex 130 FWCI26.5712