Comparative analysis of key flavor compounds in various baijiu types using <i>E</i>- nose, HS-SPME-GC-MS/MS, and HS-GC-IMS technologies. [PDF]
Food Chem XHuang Y +6 more
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Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines. [PDF]
Foods, 2022 Baek CW, Chang HJ, Lee JH.
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Does Embracing New Approaches in Homemade Fruit Spirit Production Lessen Consumer Health Risks? [PDF]
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Mining bioactive components in agricultural crop and food production residue for sustainable solutions: In silico screening for skin anti-ageing properties. [PDF]
Int J Cosmet SciVidović S +9 more
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Traditional Ethnobotanical Knowledge of the Central Lika Region (Continental Croatia)-First Record of Edible Use of Fungus Taphrina pruni. [PDF]
Plants (Basel), 2022 Vitasović-Kosić I +4 more
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Innovative applications of medicinal mushrooms in functional foods and nutraceuticals: a focus on health-boosting beverages. [PDF]
Front Cell Infect MicrobiolYang JY +9 more
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Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine. [PDF]
Food Chem XDang Y, Zhang QA, Zhao ZH.
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Ethnobotanical and Nutritional Evaluation of Understudied Wild Edible Fruits in South Africa: Bridging Indigenous Knowledge and Food Security: A Review. [PDF]
FoodsLubisi NP +3 more
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Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and amplicon sequencing. [PDF]
Food Chem XLi Z, Fu L, Song J, Suo H, Zhang Y.
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Heavy metals in unrecorded Albanian rakia: A pilot study on a potential public health risk. [PDF]
Heliyon, 2023 Muhollari T +6 more
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