Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea

In vitro xanthine oxidase inhibitory properties of Flos Sophorae Immaturus and potential mechanisms

(2022) Jun Li et al.   Food Bioscience

Impact of roasting on the phenolic and volatile compounds in coffee beans

(2022) Hanjing Wu et al.   Food Science & Nutrition

1Effect of Radio Frequency Tempering on the Color of Frozen Tilapia Fillets

(2021) Jiwei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

(2021) Milivoj Radojčin et al.   Processes

The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars

(2021) Natalia TERIBIA et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)

(2021) Bing Liu et al.   Food Analytical Methods

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

(2021) Zhibin Liu et al.   FOOD CHEMISTRY

Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications

(2021) Yuhong Gong et al.   FOOD REVIEWS INTERNATIONAL

The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)

(2021) Junxiu Xue et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparative analysis of aroma compounds in F rench fries and palm oil at three crucial stages by GC/MS ‐olfactometry, odor activity values, and aroma recombination

(2021) Lirong Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques

(2021) Yu Li et al.   FOOD CHEMISTRY

Nutrient components and bioactive compounds in tartary buckwheat bran and flour as affected by thermal processing

(2020) Rui Hong Ge et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Identification and analysis of the flavor characteristics of unfermented stinky tofu brine during fermentation using SPME-GC–MS, e-nose, and sensory evaluation

(2020) Yang Wang et al.   Journal of Food Measurement and Characterization

Optimization of Ultrasound-Assisted Extraction Using Response Surface Methodology for Simultaneous Quantitation of Six Flavonoids in Flos Sophorae Immaturus and Antioxidant Activity

(2020) Sanhong Fan et al.   MOLECULES

Longitudinal Multi-omics Reveals Subset-Specific Mechanisms Underlying Irritable Bowel Syndrome

(2020) Ruben A.T. Mars et al.   CELL

New insights into antityrosinase capacity and polyphenols of asparagus during hydrothermal treatments

(2020) Qun Yu et al.   FOOD CHEMISTRY

The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

(2020) Jinzhong Xi et al.   Food Bioscience

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS

(2020) Jia-Shen Cai et al.   FOOD CHEMISTRY

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

(2020) Nadya Mara Adelina et al.   FOOD RESEARCH INTERNATIONAL

Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China

(2020) Shuang Bai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

(2020) Zhouli Wang et al.   FOOD CONTROL

Effects of processing on the phenolic contents, antioxidant activity and volatile profile of wheat bran tea

(2019) Haoxin Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparing Cardiovascular Safety of Febuxostat and Allopurinol in the Real World: A Population-Based Cohort Study

(2019) Ching-Yen Su et al.   MAYO CLINIC PROCEEDINGS

Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes (Solanum tuberosum L.)

(2019) Jun LI et al.   Journal of Integrative Agriculture

Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice

(2019) Dongxiao Su et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel process for asparagus polyphenols utilization by ultrasound assisted adsorption and desorption using resins

(2019) Qun Yu et al.   ULTRASONICS SONOCHEMISTRY

Novel Xanthine Oxidase (XO) inhibitory phenylindanes produced by thermal reaction of caffeic acid

(2018) Yuya Fukuyama et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry ( Morus alba L.) fruit: A comparative study based on solid food system

(2017) Mo Zhou et al.   FOOD CHEMISTRY

Changes in the functional components and radical scavenging activity of maize under various roasting conditions

(2017) Koan Sik Woo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Fructose Intake, Serum Uric Acid, and Cardiometabolic Disorders: A Critical Review

(2017) Cristiana Caliceti et al.   Nutrients

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometric (GC-MS) analysis of volatile profiles during the stir-frying process of malt

(2016) Yao Xu et al.   Analytical Methods

Local and traditional uses, phytochemistry, and pharmacology of Sophora japonica L.: A review

(2016) Xirui He et al.   JOURNAL OF ETHNOPHARMACOLOGY

Dietary Flavonoids as Xanthine Oxidase Inhibitors: Structure–Affinity and Structure–Activity Relationships

(2015) Suyun Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp)

(2015) Claudine Valérie Passo Tsamo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Quantification of 4-hydroxy-2,5-dimethyl-3-furanone in fruit samples using solid phase microextraction coupled with gas chromatography–mass spectrometry

(2011) Yong Chen et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of sand roasting and microwave cooking on antioxidant activity of barley

(2010) Paras Sharma et al.   FOOD RESEARCH INTERNATIONAL

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY