A5049156773- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Tea Polyphenols and Effects
- Horticultural and Viticultural Research
- Coffee research and impacts
- Analytical Chemistry and Chromatography
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Biochemical and biochemical processes
- Microbial Metabolic Engineering and Bioproduction
- Enzyme Catalysis and Immobilization
- Postharvest Quality and Shelf Life Management
- Analytical chemistry methods development
- Food Chemistry and Fat Analysis
- Plant biochemistry and biosynthesis
- Sensory Analysis and Statistical Methods
- Essential Oils and Antimicrobial Activity
- Proteins in Food Systems
- Biochemical Analysis and Sensing Techniques
- Plant Physiology and Cultivation Studies
- Bee Products Chemical Analysis
- Biofuel production and bioconversion
- Botanical Research and Applications
- Phytochemistry and Biological Activities
- Advancements in Transdermal Drug Delivery
Institute of Physics
2022-2025
Tianjin University of Traditional Chinese Medicine
2025
Zhengzhou University
2009-2023
Tongji University
2023
Henan Normal University
2023
Zhejiang University of Finance and Economics
2022
Shandong Agricultural University
2022
Central China Normal University
2022
Northwest Normal University
2019
Singapore Science Park
2015-2017
Abstract BACKGROUND Coffee flavor can be significantly influenced by microbial activities in spontaneous fermentation of coffee cherries. The potential lactic acid bacteria for modulation through controlled green beans has not been explored. RESULTS Fermentation Lactobacillus rhamnosus HN001 with and without 1% w/w glucose supplementation led to modification flavor‐related constituents beans, which translated into volatiles upon roasting. consumed almost all fructose, leaving sucrose behind....
UPLC-Q-TOF-MS was employed to analyse the non-volatile components of green teas fermented with probiotic yeast (Saccharomyces boulardii) and lactic acid bacteria (LAB, Lactiplantibacillus plantarum). The flavone glycosides in yeast-fermented stored tea decreased significantly, together increases aglycones other simple glycosides. LAB-fermented presented different glycoside profiles; which, both C-glycosides O-glycosides were further degraded. profiles co-cultured differed from that yeast- or...
The laser welding plan for a lock bottom construction is suggested in order to meet the development needs of high-quality, high-efficiency, and high-reliability aerospace pressure vessels. weld porosity issue comes next. In this paper, by introducing inhibition state titanium alloy porosity, technology influence process parameters on scheme structure compared analyzed.
This paper focuses on obtaining clustering information about a distribution from its i.i.d. samples. We develop theoretical results to understand and use contained in the eigenvectors of data adjacency matrices based radial kernel function with sufficiently fast tail decay. In particular, we provide population analyses gain insights into which should be used when for can recovered sample. learn that fixed number top might at same time contain redundant miss relevant information. this insight...
Summary The changes in volatile compounds during papaya juice fermentation with three Williopsis saturnus yeasts were investigated this study. Time‐course fermentations carried out using yeasts: W. var. mrakii NCYC2251, NCYC22 and sargentensis NCYC2727. Changes yeast cell population, Brix pH similar among the yeasts, which preferentially utilised glucose over fructose while partially degrading l ‐malic acid. A range of produced including fatty acids, alcohols esters being most abundant...
Abstract Malaysian pink and white pomelo (Citrusgrandis (L.) Osbeck) peels were extracted with dichloromethane (DCM). Using GC-FID/MS gas chromatography-olfactometry (GC-O), 50 47 aroma-active compounds identified in peel extracts, respectively. The potency of each odorant both extracts was determined by aroma extraction dilution analysis (AEDA). On the basis flavor (FD) factor, odor activity value (OAV) relative (RFA), main odorants extract trans-linalool oxide, cis,trans-2,6-nonadienal,...