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作者:Zhao Qin , Ya‐Fei Han , Nan‐Nan Wang ...
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2020, Vol.100 (4), pp.1524-1531
摘要:Abstract(#br)BACKGROUND(#br)In recent years, cold‐pressed oils have become more and more popular with consumers. However, their oxidative stability is low. Improving the oxidative stability of cold‐pressed oils will increase their shelf life. Maillard reaction products (MRPs...
作者:Lingyu Zhang , Lin Ding , Haohao Shi ...
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2020, Vol.100 (5), pp.2244-2251
摘要:Abstract(#br)BACKGROUND(#br)Sea cucumber is a rich source of eicosapentaenoic acid in the form of eicosapentaenoic acid‐enriched phospholipids (EPA‐PL). It is known to be efficacious in preventing obesity. However, few studies have focused on the role of EPA‐PL in inhib...
作者:Cristina Romero‐Trigueros , Juan JA Cabañero , Pedro AN Tortosa ...
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2020, Vol.100 (3), pp.1350-1357
摘要:Abstract(#br)BACKGROUND(#br)Non‐conventional water sources and water‐saving techniques can be valuable in semi‐arid regions, although their long‐term effects on citrus quality are little known. This study evaluated the effects of irrigation with two sources, transfer wa...
作者:Mayara A Silva Souza , Lázaro EP Peres , Jonata R Freschi ...
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2020, Vol.100 (4), pp.1662-1670
摘要:Abstract(#br)BACKGROUND(#br)Tomatoes are an important source of human health‐promoting compounds, and efforts have been made to enhance their nutritional quality through conventional plant breeding or biotechnology. This study assessed the composition of volatile compounds, ...
作者:Qunfeng Zhang , Jianhui Hu , Meiya Liu ...
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2020, Vol.100 (4), pp.1505-1514
摘要:Abstract(#br)BACKGROUND(#br)Greater proportions of purple tea buds and leaves usually appear in the summer, which seriously affects the color and taste quality of green tea products, yet the metabolism of purple tea shoots in summer remains unclear. Here, the metabolomic pro...
作者:Yunsong Jiang , Jinyuan Sun , Zhongtian Yin ...
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2020, Vol.100 (1), pp.59-73
摘要:Abstract(#br)BACKGROUND(#br)Jiuzao is the residue after Bajiu distillation which is usually used as forage for livestock. However, it is not fully utilized yet considering the content of protein remained. The present study aimed to isolate antioxidant peptides from Jiuzao pr...
作者:Zlata Kralik , Gordana Kralik , Manuela Grčević ...
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2020, Vol.100 (2), pp.587-594
摘要:Abstract(#br)BACKGROUND(#br)The research deals with the addition of microalgae Schizochytrium limacinum as an alternative to fish oil in a feed‐mixture for laying‐hens and its effect on the deposition of n‐3 polyunsaturated fatty acids (n‐3‐PUFAs) [α‐linoleic acid ...
作者:Carla Bonifacino , Eugenia Franco‐Fraguas , Débora N López ...
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2020, Vol.100 (3), pp.1336-1343
摘要:Abstract(#br)BACKGROUND(#br)Rice bran (RB), a by‐product of the rice milling industry, constitutes around 10% of the total weight of rough rice. The interest in the use of RB is centered on its nutritional quality, its low cost, and its extensive worldwide production. As RB ...

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