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
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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Intelligent sensory technologies, NIR spectroscopy and chemometrics combined with machine learning based on multi-source data fusion for comprehensive evaluation of Sinapis Semen in different processing degrees

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Environmental Occurrence, Influencing Factors, and Toxic Effects of 6PPD-Q

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Preservation of Wagashi Cheese with Lippia multiflora Leaf Decoction: Effects on Microbiological, Nutritional and Sensory Quality

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The Effects of Milking and Cleaning Procedures on the Quality and Microbiome of Raw Goat Milk

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From berries to health and beauty: Studies and applications of antioxidant components: A review

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Detection of SPAD Content in Leaves of Grey Jujube Based on Near Infrared Spectroscopy

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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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Lactobacillus and yeast inoculation enhances flavor and quality of pickled mustard revealed by gas chromatography-ion mobility spectrometry (GC-IMS) profiling

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Effects of Dietary Crude Protein Level on Growth Performance, Carcass Traits, Meat Quality, and Fatty Acid Composition of Ningxiang Finishing Pigs

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

article Full Text OpenAlex 451 FWCI51.5571944

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

review Full Text OpenAlex 270 FWCI55.54942554

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

article Full Text OpenAlex 224 FWCI46.4293706

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 175 FWCI35.44384988

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

article Full Text OpenAlex 147 FWCI56.17522347

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 134 FWCI25.67353755

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

article Full Text OpenAlex 130 FWCI38.2155614

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 129 FWCI37.92159554

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 128 FWCI26.32379494

Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research

article Full Text OpenAlex 117 FWCI13.50030372