Article
Food Science & Technology
Di Yao, Lixue Ma, Mengna Wu, Xiaoyu Wang, Lei Xu, Qiaoru Yu, Changyuan Wang
Summary: This study systematically explored the impact of microbial community composition on the quality characteristics of northeast soybean paste. The core bacteria and dominant fungi were identified, and the contents of flavor substances, free amino acids, and biogenic amines were determined. The study also investigated the correlation between microorganisms and metabolites, providing relevant information for understanding the characteristics and safety of soybean paste.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Di Yao, Lei Xu, Mengna Wu, Xiaoyu Wang, Lei Zhu, Changyuan Wang
Summary: This study used high-throughput sequencing and chemical analysis to reveal the microbial succession and metabolite changes during the fermentation stages of CS sufu production, showing significant differences in microbial communities and enriched flavor compounds at different stages. Sweet and umami amino acids predominantly contributed to the taste, while esters accounted for the highest proportion of flavor compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Jing Yang, Wenfei Xiong, Yijun Yao, Na Zhang, Lifeng Wang
Summary: This study investigates the effects of fermentation on the stability and flavor of a rice protein beverage. The results show that fermentation can decrease the stability of the product while enhancing its flavor. By establishing a specific mix ratio and pH level, a flavorful rice protein beverage can be obtained through a 3-hour fermentation process. These findings provide insights into the impact of fermentation duration on the stability and flavor of polysaccharide-based rice protein beverages.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Xinhui Peng, Qiang Yue, Qianqi Chi, Yanwei Liu, Tian Tian, Shicheng Dai, Aihua Yu, Shaodong Wang, Huan Wang, Xiaohong Tong, Lianzhou Jiang
Summary: Using LAB and kombucha for fermentation can produce soy milk that is nutritious and high in protein. After 42 hours of fermentation, the soy milk has improved flavor and contains more beneficial bacteria and interesting flavor substances.
Article
Food Science & Technology
Hong Xiao, Tingyu Feng, Jiao Yu, Mengyue Hu, Hongying Liu, Xiaoming Jiang, Tao Zhang, Yong Xue, Changhu Xue
Summary: The objective of this study was to create room-temperature fermented stinky sea bass (RFSB) and report the changes in physicochemical properties, volatile compounds, and bacterial communities during the fermentation process. Results showed that the texture of RFSB improved, pH increased, and the taste became more pleasant after fermentation.
Article
Food Science & Technology
Shiyao Zhang, Zhixun Shang, Zhijia Liu, Xiaosong Hu, Junjie Yi
Summary: Genomics and metabolomics were used to investigate the bio-synthetic pathways of flavor compounds in pickled chayote through LAB fermentation. L. plantarum had the highest number of metabolism annotated genes, while L. brevis had the fewest. Different LAB strains produced unique odor-active and taste-active compounds. Phenylalanine metabolic pathway, amino acid metabolic decomposition pathway, and fatty acid biosynthesis pathway were involved in flavor formation during LAB fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Rong Huang, Jiao Jiang, Ying Su, Hongfei Yu, Lei Shen, Yanlin Liu, Yi Qin, Yuyang Song
Summary: Microbiota succession in the fermentation of Cabernet Sauvignon under rain-shelter cultivation differed from that under open-field cultivation, with a decrease in fungal diversity and changes in dominant fungi and bacteria. The abundance of certain fungal species was positively correlated with the production of esters and higher alcohols. Fungal community succession, rather than bacterial microbiota, showed a positive correlation with the final wine volatiles under rain-shelter cultivation.
Article
Microbiology
Xiaoting Ye, Yongjian Yu, Jiaxin Liu, Yuanyuan Zhu, Zhen Yu, Peng Liu, Yuqin Wang, Ke Wang
Summary: Inoculation strategy is a key factor determining the flavor quality of Zhenjiang aromatic vinegar. Comparative analysis was conducted to investigate the effects of different inoculation strategies on the physicochemical properties, microbial community structure, and flavoring characteristics. Results showed that direct inoculation strategy yielded higher levels of total acid, organic acid, and amino acid compared to traditional inoculation strategy. Furthermore, pH was found to be an important environmental factor affecting the microbial community structure during acetic acid fermentation. The findings of this study provide insights for the development of alternative microbial inoculants in future research.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Xiaoxian Kuang, Hantao Su, Weixin Li, Lizhao Lin, Weifeng Lin, Lixin Luo
Summary: This study analyzed the soy sauce produced by Cantonese fermentation and identified its unique flavor components and excellent quality. It also used sequencing techniques to identify microorganisms involved in the fermentation process. Moreover, by analyzing the co-occurrence network and correlation between microorganisms and flavor metabolites, the study revealed the relationship between microorganisms and flavor production. This research is of great importance for improving the traditional fermentation process.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Yang Yang, You Na Wu, Erdenebat Oyunsuren, Yu Rong Wang, Zhuang Guo, Quan Shuang
Summary: This study examined the influence of change in microbial flora during fermentation on the quality of Koumiss. The results showed that there were significant changes in microbial flora structure and related physiochemical and functional indices in the early stage of Koumiss fermentation.
Review
Nutrition & Dietetics
Lei Gao, Jian Zhou, Guiqiang He
Summary: This article summarizes the impact of microbial interactions among functional microbiota on the growth performance, flavor formation, and safe quality of Chinese baijiu fermentation process. It focuses on the regulation of Ethyl Caproate-Increasing and Ethyl Lactate-Decreasing in Chinese strong-flavor baijiu. Furthermore, the construction of synthetic microbiota and their interactions for regulating and controlling flavor quality of Chinese baijiu is also reviewed and prospected.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Zi Ye, Zhixun Shang, Shiyao Zhang, Meiqi Li, Xuetin Zhang, Hongbing Ren, Xiaosong Hu, Junjie Yi
Summary: This study investigated the changes in flavor and microbial diversity during the fermentation of pickled chili pepper. The results showed that the hardness and pungency of the chili pepper decreased, while organic acids, amino acids, and volatiles increased during fermentation. Lactobacillus and Candida species were dominant in the pickled chili pepper. Correlation analysis revealed a positive correlation between dominant bacteria and fungi and volatile compounds.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Zhiyuan Tian, Kashif Ameer, Yanling Shi, Juanjuan Yi, Jiaqing Zhu, Qiaozhen Kang, Jike Lu, Changcheng Zhao
Summary: This study investigated changes in microbial diversity and volatile compounds of traditional fermented soybean paste from Henan using various techniques, showing differences in amino acids, reducing sugars, volatile compounds, and predominant bacterial species. The findings help understand the formation of volatile flavoring compounds during soybean paste fermentation.
Article
Food Science & Technology
Qiangchuan Hou, Yurong Wang, Wenchao Cai, Hui Ni, Huijun Zhao, Zhendong Zhang, Zhongjun Liu, Jiming Liu, Ji'an Zhong, Zhuang Guo
Summary: This study compared the microbiota in three types of low-temperature Daqu (LTD) and elucidated their function in the brewing of light-flavor Baijiu. The results showed high microbial diversity in LTD, with bacteria and fungi being the main microbes. The different production temperatures of LTD had little effect on its microbial variety, but impacted the microbiota structure and metagenomic function of LTD.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Microbiology
Wei Cheng, Xuefeng Chen, Wei Lan, Gengdian Liu, Xijia Xue, Ruilong Li, Tianquan Pan, Na Li, Duan Zhou, Xingjie Chen
Summary: In this study, the microbial community and volatile components in fermented grains (FG) during ultra-long fermentation of compound-flavor Baijiu (CFB) were analyzed. The relationships between dominant microbial communities, physicochemical parameters, and volatile components were investigated. The findings provide insights into the fermentation mechanisms and aroma quality control of CFB.
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Oncology
Wenrui Xue, Xiaopeng Hu, Yu Zhang
Summary: This meta-analysis found that a high CONUT score was associated with poor survival outcomes in patients with RCC and UTUC, supporting its potential as a useful biomarker for disease management. Gender was not found to be related to survival outcomes.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
(2022)
Article
Electrochemistry
Yufei Cheng, Chang Xin, Junfeng Zhao, Jiawei Wang, Ming Gong, Hui Miao, Xiaoyun Hu
Summary: Antimony selenide (Sb2Se3) has garnered attention as a light-harvesting material with unique optoelectronic properties. This study presents a lateral gradient nanorod structure of Sb-2(SxSe1-x)(3) photocathode with improved photocurrent density and hydrogen generation activity.
ELECTROCHIMICA ACTA
(2022)
Article
Agronomy
Haijun Liu, Baozhong Yuan, Xiaodong Hu, Congyan Yin
Summary: The study found that using drip irrigation in greenhouses in North China significantly increased cucumber yield and economic benefits, reduced irrigation water amount, and improved water use efficiency.
IRRIGATION SCIENCE
(2022)
Article
Engineering, Chemical
Xiaopeng Hu, Shuai Zhong, Gang Peng
Summary: The bond behavior between early-age concrete and deformed steel bars under unidirectional cyclic loading was investigated through pull-out tests. The results showed that unidirectional cyclic loading affected the bond performance, resulting in irreversible residual deformation. The bond energy increased with the strength grade and concrete age.
JOURNAL OF ADHESION SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Hua Yuan, Peng Gao, Xiaoling Hu, Min Yuan, Zhengyan Xu, Mengya Jin, Wencheng Song, Shijie Zhan, Xiaobo Zhu, Bin Tu, Ting Li, Yuping Wang, Bingtian Ma, Peng Qin, Weilan Chen, Shigui Li
Summary: qGSN5, a novel quantitative trait locus coordinating grain size and grain number in rice, has been fine-mapped to an 85.60-kb region. GS3 may act as a suppressor of qGSN5. It regulates spikelet hull development by affecting cell proliferation and is a semi-dominant locus controlling grain size and grain number. With sequence and quantitative PCR analysis, Os05g47510 is identified as the likely candidate gene for qGSN5. The pyramiding analysis shows that the effect of qGSN5 is reduced in the presence of a functional GS3 gene, suggesting that GS3 may suppress qGSN5.
THEORETICAL AND APPLIED GENETICS
(2022)
Article
Materials Science, Multidisciplinary
Fengming Hu, Zhiming Chen, Bin Xu, Qianxuan Wang, Xingpeng Huang, Hao Yang, Hongpeng Liang, Guoning Chen, Jintao Zheng, Xiaoyan Hu, Baowen Liang, Jingcheng Huang, Tanghong Liu, Jianyi Luo
Summary: This study reports a flexible ultrathin air pressure sensor for aerodynamic testing of high-speed trains. The sensor, based on carbon fiber beams and a sealed microchamber structure, achieves high sensitivity in the target linear range, is waterproof and anti-impacted, and has been successfully applied in real-time train surface pressure monitoring.
ADVANCED ENGINEERING MATERIALS
(2022)
Article
Materials Science, Multidisciplinary
Xiaoyan Hu, Yingang Gui, Shiping Zhu, Xianping Chen
Summary: This study conducted a density functional theory investigation on the adsorption of CO, C2H2, and CH4 gases on transition metal oxides (NiO, SnO2, In2O3) modified graphene monolayer. The potential applications of the NiO/SnO2/In2O(3) modified graphene monolayer in adsorbents and gas-sensitive materials are discussed, considering the modified model, band structure, synergistic effect, adsorption energy, adsorption distance, adsorption structure, electron transfer, and density of state.
DIAMOND AND RELATED MATERIALS
(2022)
Article
Pediatrics
Zhaoyang Peng, Qingxia Xue, Wei Li, Xiaoling Hu
Summary: This study investigated the correlation between susceptibility to HSP and genetic variation in the HMGB1 gene in Chinese children. The results showed that the variation of the HMGB1 gene was not highly correlated with the susceptibility of Chinese children to HSP.
IRANIAN JOURNAL OF PEDIATRICS
(2022)
Article
Infectious Diseases
Xiaofeng Hu, Lang Yang, Nian Dong, Yanfeng Lin, Ling Zhang, Xu Wang, Xudong Guo, Ying Xiang, Lianqun Jin, Chuanfu Zhang, Yansong Sun, Shaofu Qiu, Peng Li, Hongbin Song
Summary: This study investigated the dissemination of the bla(NDM-5) gene in carbapenem-resistant Escherichia coli isolates from different regions in China. Seven bla(NDM-5)-positive E. coli strains were detected, which showed resistance to multiple antibiotics and carried other antimicrobial resistance genes. The bla(NDM-5) gene was located on 46 kb IncX3 plasmids in all isolates. This study confirms the widespread dissemination of bla(NDM-5)-carrying plasmids in E. coli isolates in China, highlighting the need for stringent surveillance and control measures.
MICROBIAL DRUG RESISTANCE
(2022)
Article
Automation & Control Systems
Xiaoyan Hu, Yuan-Xin Li, Shaocheng Tong, Zhongsheng Hou
Summary: This article addresses the fixed-time prescribed event-triggered adaptive asymptotic tracking control problem for nonlinear pure-feedback systems with uncertain disturbances. By introducing the fuzzy-logic system (FLS), it deals with the unknown nonlinear functions in the system. It proposes a new type of Lyapunov function and fixed-time performance function (FPF), which achieve the fixed-time prescribed performance (FPP) and bounded signals of the system while avoiding Zeno behavior.
IEEE TRANSACTIONS ON CYBERNETICS
(2023)
Article
Food Science & Technology
Yue Xiao, Shiyao Zhang, Zhijia Liu, Tao Wang, Shengbao Cai, Chuanqi Chu, Xiaosong Hu, Junjie Yi
Summary: This study investigated the influence of Pichia spp. on flavor formation and metabolic pathways during chili pepper fermentation. It was found that P. fermentans promoted the production of terpenes, L-glutamate, gamma-aminobutyric acid, and succinate, while P. manshurica produced more alcohols and phenols. Genomics analysis revealed an association between Pichia spp. and amino acid and carbohydrate metabolism.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Zhijia Liu, Shengbao Cai, Shiyao Zhang, Yue Xiao, Sakamon Devahastin, Chaofan Guo, Yanfei Wang, Tao Wang, Junjie Yi
Summary: This review provides an overview of the processing methods and microbial activities involved in the fermentation of chili peppers, as well as the sensory and nutrient characteristics of fermented chili pepper products. Crucial microorganisms, such as lactic acid bacteria and yeasts, are found to play a vital role in the breakdown and transformation of various compounds, resulting in the unique aromas, tastes, and health-promoting properties of these products. Standardized production methods and quality control measures are emphasized for the creation of high-quality fermented chili pepper products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Weiwei Zhang, Chaofan Guo, Ming Du, Xiaosong Hu, Junjie Yi
Summary: The study investigates the impact of honey bee pupa protein (HBPP) and soybean dietary fiber (SDF) on the 3D printing performance of hydrogels. The results demonstrate that the addition of SDF enhances the rigid network structure of HBPP gel, reduces water migration ability, and improves the overall printing performance of the gel.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Physical
Keting Feng, Tao Sun, Xiaoyun Hu, Jun Fan, Dongyuan Yang, Enzhou Liu
Summary: A series of Co0.85Se/TiO2 heterojunctions were fabricated, among which 15%-Co0.85Se/TiO2 showed the highest H-2 production rate and rate per electrochemically active surface area, attributed to its higher electrochemically active surface area and p-n heterostructure. This research provides a strategy for the development of efficient photocatalytic H-2 production using noble metal-free nanocomposites.
CATALYSIS SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Zheng Lu, Wenxian Wei, Jingjing Yang, Qin Xu, Xiao-Ya Hu
Summary: A novel Ag triangle nanoparticles/TiO2 nanorod array heterostructure was designed as a SERS active substrate for sensitive detection of dyes and fungicides in food. The heterostructure showed higher Raman scattering intensity and better SERS performance, making it suitable for food residue analysis, and can be cleaned and reused with UV light.
NEW JOURNAL OF CHEMISTRY
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.