FLAVORS

作品数：59被引量：19H指数：2
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相关领域：轻工技术与工程理学更多>>
相关机构：华中农业大学云南农业大学华宝食用香精香料(上海)有限公司三峡大学更多>>
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From ancient wisdom to modern science:Gut microbiota sheds light on property theory of traditional Chinese medicine
《Journal of Integrative Medicine》2024年第4期413-444,共32页Ya-nan Yang Jia-guo Zhan Ying Cao Chong-ming Wu 
supported financially by the National Natural Science Foundation of China (No. 81973217)。
The property theory of traditional Chinese medicine(TCM) has been practiced for thousands of years,playing a pivotal role in the clinical application of TCM. While advancements in energy metabolism,chemical compositio...
关键词：Traditional Chinese medicine Property theory Gut microbiota Four natures Five flavors Meridian tropism 
The Bund:Imbued with Shanghai Flavors
《China Pictorial》2024年第2期36-37,共2页Zhang Jingwen 
The Bund,a famous historicaland cultural block,is located along the Huangpu River across Shanghai's Huangpu and Hongkou districts,consisting of the Huangpu River and five streets.This 101-hectare area is the starting ...
关键词：GATHERING STARTING DISTRICT 
Fiery Flavors
《Beijing Review》2023年第49期42-43,共2页Zhang Yage 
Though shot in different years and set in different locations,hit U.S.television series such as The Big Bang Theory,Friends and Ugly Betty have one thing in common:Some of their main characters frequently ordered food...
关键词：RESTAURANT FAVORITE SUCH 
Enduring the Flavors of History and the"Salt"of Literature——Four Highlights from the Symposium on Food Is Heaven
《Frontiers of Literary Studies in China-Selected Publications from Chinese Universities》2023年第3期302-310,共9页Chen Zeyu 
Since its publication,Food Is Heaven燕食记has attracted a large readership.According to the publisher,the book has been reprinted six times over the past six months,spreading nearly a hundred thousand copies,each imbu...
关键词：HEAVEN has HISTORY 
Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa(Theobroma cacao L.)hybrids
《Food Bioscience》2023年第3期1166-1180,共15页Simon Perrez Akoa Renaud Boulanger Pierre Effa Onomo Marc Lebrun Martine Louise Ondobo Marie-Christine Lahon Samuel Arsene Ntyam Mendo Nicolas Niemenak Pierre-François Djocgoue 
supported by the French Government via the French Embassy in Cameroon towards the fellowship N◦977364J of AKOA Simon Perrez.
The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile com-pounds.In fact,aroma profile of cocoa or chocolate is correlated to cocoa genotype,culture conditions,post-harves...
关键词：Cameroon Cocoa groups FLAVORS Genotype Marker ROASTING 
Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems
《Food Bioscience》2023年第3期2359-2370,共12页Qianrong Wu Mingwu Zang Shouwei Wang Bing Zhao Shunliang Zhang Su Li Xiaoqian Pan Meng Liu Xiaohang Fu 
financially supported by the Fujian Province External Cooperation Industrialization Project(Project No.2021I1005).
To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-...
关键词：Bone-in lamb loin FLAVOR Volatile compound Taste compound UMAMI 
Improving acidity and flavors of citrus juice as well as its antioxidant activity by cofermentation with deacidification bacteria combination被引量：1
《Food Bioscience》2023年第3期1249-1257,共9页Minyi Li Junwei Qin Bin Zhong Fangrun Hao Zhenqiang Wu 
supported by State Key Laboratory of Applied Microbiology Southern China(Grant No.SKLAM003-2021).
The high acidity and poor taste of some citrus juice(CJ)affect its application value.In this study,a Hanseniaspora pseudoguilliermondii B4 was isolated and identified from lemon which could effectively degrade organic...
关键词：Citrus juice Hanseniaspora pseudoguilliermondii DEACIDIFICATION Antioxidant activity Volatile flavor profiles 
Comprehensive lipidomics and volatile compounds profiling reveals correlation of lipids and flavors in DHA-enriched egg yolk
《Oil Crop Science》2023年第1期27-34,共8页Nian Wang Jie Wang Yao Zhang Zongyuan Wu Dan Wang Huaming Xiao Xin Lyu Hong Chen Fang Wei 
supported by the Opening Project of Hubei Key Laboratory of Lipid Chemistry and Nutrition(202106).
DHA-enriched eggs have gained popularity due to their unique nutritional value,but their flavor can be challenging for some consumers to accept.The study analyzed the correlation of lipids and flavors in DHA-enriched ...
关键词：DHA-Enriched egg yolk LIPIDOMICS DHA-Lipids Volatile compounds Correlation analysis 
Functional food additives/ingredients production by engineered Corynebacterium glutamicum
《Systems Microbiology and Biomanufacturing》2023年第1期110-121,共12页Katarina Cankar Nadja A.Henke Volker F.Wendisch 
funding enabled and organized by Projekt DEAL.Support in the framework of the ERA CoBioTech project INDIE(European Union’s Horizon 2020 research and innovation programme under grant agreement No.722361)with national funding is acknowledged by KC(Dutch research council(NWO)grant number 053.80.732)and VFW(Renewable Resources Scheme(FNR)of the Federal Ministry of Food and Agriculture,Germany,grant number 22023517).NAH acknowledges funding by BMBF project KaroTec(grant number:03VP09460).
Corynebacterium glutamicum is a microbial production host established in the industry 60 years ago.It is mainly used for production of feed and food amino acids.As C.glutamicum strain development has been cutting edge...
关键词：Corynebacterium glutamicum FLAVORS FRAGRANCES PIGMENTS SWEETENERS 
Differences in pseudogene evolution contributed to the contrasting flavors of turnip and Chiifu, two Brassica rapa subspecies被引量：1
《Plant Communications》2023年第1期120-135,共16页Xin Yin Danni Yang Youjie Zhao Xingyu Yang Zhili Zhou Xudong Sun Xiangxiang Kong Xiong Li Guangyan Wang Yuanwen Duan Yunqiang Yang Yongping Yang 
supported by the Strategic Priority Research Program of the Chinese Academy of Sciences,Pan-Third Pole Environment Study for a Green Silk Road(Pan-TPE)(XDA2004010306);the Second Tibetan Plateau Scientific Expedition and Research(STEP)program(2019QZKK0502);the National Natural Science Foundation of China(32070362,41771123,and 32100315);the“Cross-Cooperative Team”of the Germplasm Bank of Wild Species,Kunming Institute of Botany,Chinese Academy of Sciences;the Natural Science Foundation of Yunnan Province(202101AT070190);Digitalization,Development,and Application of Biotic Resource(202002AA100007);the Poverty Alleviation through Science and Technology Projects of the Chinese Academy of Sciences(KFJ-FP-201905);the Technology Transfer into Yunnan Project(202003AD150005);the Postdoctoral Research Funding Projects of Yunnan Province(to X.Yin).
Pseudogenes are important resources for investigation of genome evolution and genomic diversity because they are nonfunctional but have regulatory effects that influence plant adaptation and diversification.However,fe...
关键词：turnip genome comparative genomics pseudogene evolution GSL biosynthesis flavor 
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