The influence of a prefermentative freezing process on changes of aromatic characteristics and volatile compounds in Meili wines was studied to optimize freezing parameters and reveal the mathematical relationship betwee...
Class II hydrophobin (HFBII) is a very promising ingredient for improving food foam stability. Pure HFBII-stabilized bubbles exhibited exceptional stability to disproportionation (dissolution) but were not stable to bubb...
The quantitative fate of chlorogenic acid (ChA) during enzymatic browning of potato juice was investigated Potato juice was prepared in water without the use of any antibrowning agent (OX treatment). As a control, a pota...
Profilins from numerous species are known to be allergens, including food allergens, such as peanut (Arachis hypogaea) allergen Ara h 5, and pollen allergens, such as birch allergen Bet v 2. Patients with pollen allergy ...
The transformation and metabolism of dietary compounds are affected significantly by gut microbiota. Hence, gut microbiota are used to improve bionic gastrointestinal tracts. The effect of the cp4-epsps gene on metal bio...
The transgenic papaya is a valuable strategy for creating plants resistant to papaya ringspot virus (PRSV) infection and increasing production. This study was further performed to evaluate the comparative toxicity effect...