Ultrasound and its coupled oak blocks treatment based on absorbed energy density for comprehensive insight and scale-up consideration of phenolic and astringency profiles in red wines
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Author:
Shengnan Wang, Yiran Li, Zeqiang Ma, Tingting Ma, Yulin Fang, Xiaoyu Wang, Xiangyu Sun
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FOOD CHEMISTRY
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
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Author:
Xiaoxiao Feng, Haoli Wang, Yiwen Zhu, Jingke Ma, Yu Ke, Kequn Wang, Zhibin Liu, Li Ni, Chih-Cheng Lin, Yin Zhang, Yuan Liu
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation
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Author:
Yuzhu Zhao, Doudou Liu, Jiaxuan Zhang, Jiaxin Shen, Jiamin Cao, Huawei Gu, Mengqing Cui, Ling He, Gong Chen, Shuwen Liu, Kan Shi
Chemical Basis and Molecular Mechanism of Aged Qingzhuan Tea Alleviating DSS-Induced Colitis
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Author:
Kang Wei, Qiurong Wei, Yang Wei, Lanlan Peng, Lizeng Cheng, Yuzhi Zhu, Yuanfeng Wang, Xinlin Wei
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MOLECULAR NUTRITION & FOOD RESEARCH