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CyTA-Journal of Food

IF1.7
论文数114
被引数1
期刊论文 114
发表时间
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Study on quality changes of Idesia polycarpa oil during high-temperature cooking高温烹饪过程中Idesia polycarpa油的质量变化研究
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deleteFeng, Hongxia; Zheng, Shuwen; Song, Mingfa; Fan, Fangyu; Chang, Yunhe; Hou, Juncai
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Impact of γ-oryzanol rich-brown rice extract on body weight, cholesterol profile, and histopathology of adipose, liver, and kidney tissue in hypercholesterolemic ratsγ-oryzanol富集的糙米提取物对高胆固醇血症大鼠体重、胆固醇谱以及脂肪组织、肝脏和肾脏组织的组织病理学的影响
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deleteUmar, Ja'far; Turhadi, Turhadi; Wihastuti, Titin Andri; Fahmi, Muhamad; Fatchiyah, Fatchiyah
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Towards understanding red drupelet reversion in blackberry fruits through high hydrostatic pressure通过高压静水压力理解黑莓果实中红色小果粒逆转现象
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deleteFlores-Sosa, Angel R.; Pena-Miron, Carla E.; Vazquez-Barrios, Ma. Estela; Nava, Gerardo M.; Tejada-Ortigoza, Viridiana A.; Mercado-Silva, Edmundo M.
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Effect of some crucial terpene molecules in white holy basil leaves (Ocimum tenuiflorum L.) on consumer preference of Thai-style holy basil with minced chicken某些关键单萜分子在白圣罗勒叶（Ocimum tenuiflorum L.）中对泰式圣罗勒碎鸡肉消费者偏好的影响
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deletePhewpan, Apiniharn; Ruedee, Pichawee; Sriprom, Cholapohn; Vichienkalayarat, Thanatcha; Deesom, Nattapon; Phuwapraisirisan, Preecha; Keeratipibul, Suwimon
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Dietary docosahexaenoic acid and dihydrocaffeic acid, a chlorogenic acid derivative, confer additive neuroprotection against β-amyloid in SH-SY5Y cells膳食中的二十二碳六烯酸和二氢咖啡酸（一种绿原酸衍生物）可协同增强对SH-SY5Y细胞中β-淀粉样蛋白的神经保护作用。
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deleteReza-Zaldivar, Edwin Estefan; Faccinetto-Beltran, Paulinna; Jacobo-Velazquez, Daniel A.
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Characterization of dairy milk microbiota: implications of streptococcus parauberis for food safety and Ralstonia pickettii as a pathogen in subclinical mastitis乳牛奶微生物组的表征：Streptococcus parauberis 对食品安全的影响以及 Ralstonia pickettii 作为亚临床型乳腺炎病原体的作用
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deleteRifa'i, Rifa'i; Surjowardojo, Puguh; Radiati, Lilik Eka; Hawa, La Choviya
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Short-term postharvest UVB light treatment immediately enhances phenolic content, antioxidant activity, and anti-inflammatory potential of amaranth leaves短期采后UVB光照处理能立即提高苋菜叶片中的酚类含量、抗氧化活性和抗炎潜力。
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deleteSegura-Jimenez, M. Eugenia; Reza-Zaldivar, Edwin E.; Gastelum-Estrada, Alejandro; Jacobo-Velazquez, Daniel A.
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Comparative nutritional profile, fatty acid composition and in-vitro antioxidant properties of flour derived from four edible winged termite species from Uganda四种来自乌干达的可食用有翅白蚁种类的面粉比较营养概况、脂肪酸组成及体外抗氧化特性
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deleteKhadijah, Babirye; Khan, Ammar Ahmad; Sarbini, Shahrul Razid
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Heavy metal contamination and its impact on the food chain: exposure, bioaccumulation, and risk assessment重金属污染及其对食物链的影响：暴露、生物累积和风险评估
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deleteShetty, B. Raksha; Jagadeesha, Pai B.; Salmataj, S. A.
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Evaluation of poly(lactic acid) films incorporated with lemon peel extract oil for food packaging materials聚乳酸薄膜中添加柠檬皮提取物油用于食品包装材料的评价
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deleteErtekin, Ozlem
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Effect of wheat hardness on flavor compounds and microorganisms in medium-high temperature Daqu小麦硬度对中高温大曲中风味化合物和微生物的影响
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deleteZhu, Yongqiang; Yang, Yong; Lu, Zhichao; Zhang, Congzhi; Xia, Chunmiao; Ge, Xiangyang; Mao, Fengjiao
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Macroporous resin purification and quantification by LC-MS of bioactive flavonoids in Ginkgo biloba leavesKang, M.; Wang, X.J. 通过大孔树脂纯化和液相色谱-质谱法对银杏叶中生物活性黄酮类化合物进行纯化与定量。CYTA-J. Food 2025, 23, 2517329. [Google Scholar] [CrossRef]
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deleteKang, Min; Wang, Xiaojing
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Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand泰国鲱鱼制成的鱼酱香气特征及潜在气味活性化合物——研究源自泰国三个不同沿海地区的鲱鱼
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deleteWongngam, Wasana; Pengjun, Thanaporn; Phewpan, Apiniharn; Siripanwattana, Chanchana; Deesom, Nattapon; Keeratipibul, Suwimon; Kunanopparat, Thiranan
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Enhancing enoki mushroom shelf life using nanoparticle aloe vera and sodium alginate coatings利用纳米粒子芦荟和海藻酸钠涂层延长金针菇货架期
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deleteKusumiyati, Kusumiyati; Soleh, Mochamad Arief; Nurhadi, Bambang; Sutari, Wawan
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Fermentation of a mango beverage with Lactiplantibacillus plantarum LP01: from bench to semi-industrial scale用植物乳杆菌Lactiplantibacillus plantarum LP01发酵芒果饮料：从实验室规模到半工业化规模
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deleteOrrego, David; Giraldo, Nestor David; Criales, Santiago; Klotz-Ceberio, Bernadette
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Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts鸡香肠中魔芋叶和橙皮绿色提取物的品质及微生物评估
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deleteBishnoi, Suman; Yadav, Sanjay; Jairath, Gauri; Ahmed, Isam A. Mohamed; Rani, Monika; Singh, Yazavinder
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Moringa oleifera leaf powder colour improvement and lipoxygenase inactivation by different pHs and water-blanching times
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deleteEstiasih, Teti; Hidayat, Ridho; Putri, Risa Novia; Ahmadi, Kgs; Ali, Dego Yusa; Laeliocattleya, Rosalina Ariesta
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Evaluating fresh beef quality: moving towards an integrated quality indicator system评估新鲜牛肉质量：迈向综合质量指标体系
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deleteXing, Yanxia; Chu, Chunxia; Shan, Min; Uwem, Joy Jacob; Akan, Otobong Donald; Li, Bo; Zhu, He; Liu, Sheng
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Development of vegan soft candy products enriched with plant-based proteins以植物基蛋白质为营养强化成分的素食软糖产品开发
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deleteDastan, Dilara; Velioglu, Serap Durakli
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Comprehensive evaluation of quality attributes of commercial sauerkraut and pickled chili pepper商业酸菜和腌辣椒质量属性的全面评价
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deleteLi, Jing; Zhang, Sitong; Zhang, Min; Hu, Kaidi; Li, Jianlong; Liu, Shuliang
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