May-1 2025 - 214 articles
Wheat bran, rich in phenolic compounds like ferulic acid, possesses notable antioxidant properties that may contribute to cancer treatment strategies. This study examined the effects of hydrolyzed arabinoxylan oligomers (HAOs) linked with ferulic aci...
The production of mezcal from agave is one of the main beverage industries worldwide, generating large amounts of waste, such as agave bagasse. Improper management of this waste often causes environmental contamination. Some studies have begun to dem...
This study aimed to investigate the effects of post-fermentation freezing treatment on the flavor characteristics of Beibinghong ice wine. Physicochemical indices, organic acids, volatile compound content, odor activity values (OAVs), and sensory att...
In this study, liquid chromatography–mass spectrometry (LC-MS) was employed to conduct untargeted metabolomics analysis on black rice (BR), milled black rice (MBR), wet germinated black rice (WBR), and high-temperature and high-pressure-treated...
Venerupis corrugata (pullet carpet shell) is a premium native clam species in Portugal. This species is highly perishable, typically sold live within 3 or 4 days, posing a significant risk of loss. Therefore, efforts to extend its shelf-life are rele...
Chemical food safety is a fundamental pillar of public health, regulatory governance, and economic stability, with far-reaching implications for human, animal, and environmental well-being. In the matter of chemicals in the food chain, the European U...
The aim of this study was to investigate the effect of ultrasound treatment on the texture and flavor quality of Japonica rice to provide a basis for the development of a staple food product for the treatment of diabetes mellitus. The texture and fla...
Food irradiation is a scientifically validated method for improving food safety and shelf life, yet public acceptance remains limited due to persistent misconceptions. This study investigates consumer perceptions of irradiated food in the Abai region...
The aim of this review is to provide a comprehensive overview of protein extraction from legume sources, with a focus on both conventional and emerging techniques. Particular attention is given to the impact of innovative methods on protein functiona...
Zanthoxylum bungeanum Maxim. (huajiao) and Zanthoxylum armatum DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the perica...
of 22
Get Alerted
Add your email address to receive forthcoming issues of this journal.
