Enrichment and Quantitation of Dipeptidyl Peptidase IV Inhibitory Peptides in Quinoa upon Systematic Malting
Journal of Agricultural and Food Chemistry
2024
72
20
11480-11492
Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley (Hordeum vulgare L.)
Journal of Agricultural and Food Chemistry
2024
72
24
13885-13897
Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (Pla-ra)
Journal of Agricultural and Food Chemistry
2024
72
18
10558-10569
Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants
Foods
2024
13
4
526
Combinatorial biosynthesis in yeast leads to over 200 diterpenoids
Metabolic Engineering
2024
82
193-200
A 14-Day Double-Blind, Randomized, Controlled Crossover Intervention Study with Anti-Bacterial Benzyl Isothiocyanate from Nasturtium (Tropaeolum majus) on Human Gut Microbiome and Host Defense
Nutrients
2024
16
3
373
Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions
Food Research International
2024
180
114070
Slow release of a synthetic auxin induces formation of adventitious roots in recalcitrant woody plants
Nature Biotechnology
2024
Correction to “NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine”
Journal of Agricultural and Food Chemistry
2023
72
1
952-952
Peracetic acid residues in orange juice can lead to a 5-vinylguaiacol-induced clove-like off-flavor via Baeyer-Villiger oxidation of hesperidin
Food Chemistry
2024
440
138252