A5100346577- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- GABA and Rice Research
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Biopolymer Synthesis and Applications
- Rice Cultivation and Yield Improvement
- Food composition and properties
- Postharvest Quality and Shelf Life Management
- Olfactory and Sensory Function Studies
- Polysaccharides and Plant Cell Walls
- Microbial Inactivation Methods
- Food Chemistry and Fat Analysis
- Fungal Biology and Applications
- Protein Hydrolysis and Bioactive Peptides
- Radiation Effects and Dosimetry
- Biochemical effects in animals
- Phytase and its Applications
- Fossil Insects in Amber
- Enzyme-mediated dye degradation
- Essential Oils and Antimicrobial Activity
Beijing Technology and Business University
2014-2025
Hetao College
2024-2025
Beijing Advanced Sciences and Innovation Center
2024
Henan University of Technology
2024
Xishuangbanna Tropical Botanical Garden
2024
Kunming University of Science and Technology
2024
Northeast Agricultural University
2023
Peking Union Medical College Hospital
2022
Chinese Academy of Medical Sciences & Peking Union Medical College
2022
Sun Yat-sen University
2022
Yeast extract can impart thickness, complexity and long-lasting taste impression, coined kokumi taste, to blank chicken broth. In this research, the kokumi-active peptide in yeast was discovered by ultrafiltration, liquid chromatographic quadrupole-time-of-flight-tandem mass spectrometric technologies. Furthermore, sensory characters of these peptides were evaluated a sensomics approach.A total 10 identified from extract. They γ-Glu-Cys-Gly, γ-Glu-Leu, γ-Glu-Val, γ-Glu-Tyr, Leu-Lys, Leu-Gln,...
Momordica charantia L. var. abbreviata Ser. (Mca), known as bitter gourd or melon, is a variety with medicinal value and belongs to the Cucurbitaceae family. In view of lack genomic information on other species promote Mca research, we assembled 295.6-Mb telomere-to-telomere (T2T) high-quality genome six gap-free chromosomes after Hi-C correction. This anchored 11 chromosomes, which consistent karyotype information, comprises 98 contigs (N50 25.4 Mb) 95 scaffolds Mb). The harbors 19 895...
NONEXPRESSER OF PATHOGENESIS-RELATED GENES 1 (NPR1) is the master regulator of salicylic acid-mediated basal and systemic acquired resistance in plants. Here, we report that NPR1 plays a pivotal role restricting compatible infection by turnip mosaic virus, member largest plant RNA virus genus Potyvirus, such counteracted NUCLEAR INCLUSION B (NIb), viral RNA-dependent polymerase. We demonstrate NIb binds to SUMO-interacting motif 3 (SIM3) prevent SUMO3 interaction sumoylation, while...
The effects of endogenous lipids and protein in sorghum flour on starch digestion were studied following the depletion and/or after reconstitution separated fractions. removal or moderately increases digestibility raw (uncooked) to values close those for purified starch. Rapid Visco Analyzer data (as a model cooking process) show that cooked flours with have lower than without RVA processing, due formation starch–lipid complexes as evidenced by their higher final viscosity larger enthalpy...
Abstract BACKGROUND Aroma‐active compounds and non‐volatile substances determine the characteristic aroma taste of yeast extract (YE). Changes in YE due to thermal reaction are rarely studied, relationship between aroma‐active is not yet clear. RESULTS Non‐volatile identified by HPLC LC/MS/MS were reduced a rise temperature, except for some amino acids. Peptides underwent degradation. In addition, further temperature above 120 °C resulted bitter sour taste. Furans, pyrazines, thiophenes,...
The volatile constituents of cocoa liquor and the differences between liquors from different origins were studied. Direct solvent extraction-solvent assisted flavor evaporation gas chromatography-olfactrometry-mass spectrometry in conjunction with aroma extract dilution analysis used to identify key compounds five liquors. There significant specific areas origins. Then, purge trap method was gathering aroma-active components origins, one internal standard during this process for further...