Results 61 to 70 of about 7,754,446 (288)

Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus [PDF]

Shipin Kexue
In this study, low-salt fermented large yellow croaker was prepared by inoculating low-salt cured yellow croaker with Pediococcus pentosaceus and fermenting it, its flavor profile and volatile flavor compounds were characterized using flavor metabolomics
QIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui
doaj   +1 more source

Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality

Fermentation
The relationship between Kombucha fermentation process parameters and microbial composition was investigated. Green tea Kombucha fermented slower, producing a higher sugar/acid ratio, residual sucrose, and sweeter taste compared to black tea Kombucha.
Saikiran Chaluvadi, Arland T. Hotchkiss, Benjamin Smith, Bianca McVaugh, Andre K. White, Giselle K. P. Guron, John A. Renye, Kit L. Yam   +7 more
openaire   +2 more sources

Structural and biochemical insights into the thermostable esterase Ta0887 from Thermoplasma acidophilum

FEBS Open Bio, EarlyView.
In this study, a novel esterase from the thermoacidophilic archaeon Thermoplasma acidophilum was biochemically and structurally characterized. Our results demonstrate that Ta0887 is a highly thermostable esterase that preferentially hydrolyzes p‐nitrophenyl hexanoate and possesses an α‐helical cap domain that likely contributes to its substrate ...
Alejandro Delgado‐Rey, Miriam Livier Llamas‐García, Gabriela M. Montero‐Morán, Leticia Santos, Samuel Lara‐González   +4 more
wiley   +1 more source

Evaluating GenAI‐produced feedback on undergraduate bioscience essays against good higher education feedback practice

FEBS Open Bio, EarlyView.
This pilot study investigates the potential of Generative AI to provide formative feedback to students. ChatGPT was prompted to provide feedback on Year 1 Bioscience essays, which were evaluated against established good feedback practices. GenAI‐authored feedback had useful elements, but was limited in scope. GenAI may have potential to provide instant,
Annabel Court, Nigel Francis, Andrew Shore, Stephen Rutherford   +3 more
wiley   +1 more source

Effects of Different Freezing Methods on the Volatile Flavor Compounds of Shredded Pork with Green Pepper Preprepared Dishes Based on OPLS-DA Model Analysis

Shipin gongye ke-ji
This study evaluated the effects of three freezing methods (traditional refrigerator freezing, RF, spiral tunnel freezing, SF, and liquid nitrogen immersion freezing, LF) on the flavor profile of shredded pork with green pepper dishes, using fresh ...
Qiya LIANG, Yan LIU, Yang BAI, Jingfan YANG, Zhongmin HUANG, Zhili PAN, Zhilu AI, Mengmeng LEI   +7 more
doaj   +1 more source

Determinants of undergraduate bioscience engagement: Validating attendance barriers and classroom spatial behaviour across institutions

FEBS Open Bio, EarlyView.
Student engagement extends beyond simple attendance. Across 891 bioscience students from three universities, attendance behaviour was associated mainly with structural influences, whereas classroom spatial behaviour reflected affective and sensory factors.
Nigel Page, Rachel J. Hunt, Lauren J. Albee, Daniel Berwick, Alison Snape   +4 more
wiley   +1 more source

Effects of Extrusion Input Parameters on the Quality Characteristics and Beany Flavor of High-moisture Extruded Textured Soybean Protein

Shipin gongye ke-ji
To clarify the effects of extrusion parameters on the quality and beany flavor of high-moisture extruded textured soy protein (extruded protein), soy protein isolate, soy protein concentrate, and low-temperature defatted soybean meal (SBM) were used as ...
Rui CAO, Xiangquan ZENG, Wentao ZHANG, Yu XI, Wenjie BIAN, Yibin JIN, Fei GAO, Yunsheng HAN, Shoumin YAO, Jian LI   +9 more
doaj   +1 more source

species on volatile and nonvolatile flavor compounds in juices fermentation

, 2019
Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp.
Zhao, Nan, Weijun Wang, Cui, Shumao, Shumao Cui, Fang Zhao, Lu, Wenwei, Wang, Weijun, Chen, Wei, Zheng, Songyou, Wenwei Lu, Wei Chen, Zhao, Fang, Nan Zhao, Songyou Zheng   +13 more
core   +1 more source

A nationwide student survey on biochemistry learning resources in Italy

FEBS Open Bio, EarlyView.
We conducted a survey among Italian university students to investigate their preferred study materials for biochemistry. We then analyzed the collected data to identify these materials. This information may be valuable to the Biochemistry educational community. The graphical abstract was created with Claude (Opus 5.5; Anthropic, 2026).
Anna Marabotti, Ivano Eberini, Maria Luisa Genova, Francesca Mensitieri, Francesco Malatesta   +4 more
wiley   +1 more source

Effect of oil extraction process on the flavor of Idesia polycarpa oil

Shipin yu jixie
ObjectiveThis study aimed to investigate the influence of different oil extraction methods on the volatile flavor compounds of Idesia polycarpa oil.MethodsThe volatile flavor compounds of Idesia polycarpa oil extracted by screw pressing, hydraulic ...
HU Bokai, SHUI Huixia, GENG Yangyang, ZHANG Dongya, YANG Xiaohong   +4 more
doaj   +1 more source