FOOD CHEMISTRY
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2026
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IF 10.4
Kaixuan Ren,Xiaoqiu Zhou,Lin Feng,Pei Wu,Yang Liu,Hongyun Zhang,Yaobin Ma,Hongmei Ren,Xiaowan Jin,Weidan Jiang
E-tongue analysis shows that Isoleucine (Ile) enhances the overall flavor of flesh. • Ile affects volatile content in flesh, as shown by E-nose and GC–MS analysis. • Ile enhanced fatty acid (FA) synthesis and elevated FA content. • Ile promoted the movement of FA from lipid droplets to mitochondria for oxidation. • Ile increased adenosine phosphate content while decreasing hypoxanthine in flesh. This experiment used combination of electronic tongue, electronic nose, and gas chromatography mass spectrometry methods to analyze the impact of dietary isoleucine (Ile) on the flavor in grass carp muscle. Key findings include: Ile improved the sweetness and umami and reduced sourness and bitterness of the flesh. Ile inhibited sulfide and the relative content of volatile compounds like nonanal and hexanal in muscle. Second, Ile enhanced the content of adenosine triphosphate, adenosine diphosphate, and adenosine monophosphate, and decreased the content of hypoxanthine. Furthermore, Ile raised the content of fatty acid (FA) and the enzymes related to FA synthesis. Based on the above results, it can be concluded that dietary Ile improved flesh flavor by reducing the relative content of volatile compounds like 1-octen-3-ol and increasing the content of FA and nucleotides, providing valuable insights into improving flesh quality. Download: Download high-res image (107KB) Download: Download full-size image
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高影响因子
JOURNAL OF CHEMICAL AND ENGINEERING DATA
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2021
·
IF 2.694
Gongran Ye,Yibo Fang,Yalun Li,Zhikai Guo,Lin Wang,Xiaohong Han
The absorption refrigeration system (ARS) was important for energy saving, which can be driven by low-grade energy. In this work, the mixtures of trans-1,3,3,3-tetrafluoropropene (R1234ze(E)) + N-methyl-2-pyrrolidone (NMP) and R1234ze(E) + triethylene glycol dimethyl ether (DMETrEG) were considered as the promising new working fluids for ARS. The vapor–liquid equilibrium (VLE) data of R1234ze(E) + DMETrEG and R1234ze(E) + NMP binary mixtures were measured using a liquid-recirculation apparatus from 293.15 to 353.15 K. The VLE data were correlated by the five-parameter non-random two-liquid activity coefficient model, and the correlated results showed a good agreement with the experimental VLE data. The average absolute relative deviation and maximum absolute relative deviation of the pressure were 1.70 and 5.11% for R1234ze(E) + NMP and 1.30 and 3.22% for R1234ze(E) + DMETrEG, respectively. The two binary mixtures exhibited positive deviations from Raoult’s law.
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Food Bioscience
·
2024
·
IF 4.8
Tingting Zhang,Ke Zhang,Xinyi Qi,Sijia Lin,Lei Qin,Xuhui Huang
It is a key focus in research on the interaction between different types of lipid and proteins for the aroma formation of fish. The interaction oxidation model of myofibrillar proteins and polar and non-polar lipid in different ratios was constructed to investigate the molecular mechanism of aroma formation of the large yellow croaker. The thermal interaction of lipid and protein was found to generate much more fishy compounds when the ratio of non-polar and polar lipid was 4:1. The aroma intensity reached the highest after thermal interaction at the ratio of non-polar and polar lipid was 1:1. As the proportion of non-polar lipid increased, the concentration of (E,E)-2,4-Heptadienal increased and reached 0.09 μg/g. Triglyceride was the main non-polar lipid that participated in thermal interaction with myofibrillar proteins for the formation of characteristic odorants of fish. As the amount of non-polar lipid increased, lipid oxidation and chain breakage made it easier to convert into volatile flavor compounds under the interaction of myofibrillar proteins. Further, this study provides certain support and influence for the regulation of flavor in fish processing by lipid.
研究领域:
食品科学
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化学
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农业科学
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高影响因子
Crystals
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2016
·Vol. 6
·期 11
·151
·
IF 2.075
Di Wu,Han Huang,Xupeng Zhu,Yanwei He,Qiliang Xie,Xiaoliu Chen,Xiaoming Zheng,Huigao Duan,Yongli Gao
Molybdenum disulfide (MoS2) has recently attracted considerable interests due to its unique properties and potential applications. Chemical vapor deposition (CVD) method is used widely to grow large-area and high-quality MoS2single crystals. Here, we report our investigation on thermal strain-fractured (SF) single crystalline MoS2, oxidation-fractured MoS2, and normal MoS2by atomic force microscopy (AFM), Raman and photoluminescence (PL) measurements. Several new Raman modes are observed for SF-MoS2. The band gap of SF-MoS2is enlarged by 150 meV and the PL intensity is reduced substantially. These results imply that a structural transformation occurs in SF-MoS2. Our findings here are useful for the design of MoS2-based nanocatalysts with relative high catalytic activity.Keywords:thermal strain-fractured MoS2;defect;Raman spectrum;photoluminescence spectrum;structural transformation
研究领域:
材料科学
·
物理学
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高影响因子
Nature Communications
·
2024
·Vol. 15
·期 1
·1-20
·
IF 14.7
Qiu Renjie,Zhang Xingying,Song Chen,Xu Kaige,Nong Huijia,Li Yi,Xing Xianglong,Mequanint Kibret,Liu Qian,Yuan Quan,Sun Xiaomin,Xing Malcolm,Wang Leyu
Conductive cardiac patches can rebuild the electroactive microenvironment for the infarcted myocardium but their repair effects benefit by carried seed cells or drugs. The key to success is the effective integration of electrical stimulation with the microenvironment created by conductive cardiac patches. Besides, due to the concerns in a high re-admission ratio of heart patients, a remote medicine device will underpin the successful repair. Herein, we report a miniature self-powered biomimetic trinity triboelectric nanogenerator with a unique double-spacer structure that unifies energy harvesting, therapeutics, and diagnosis in one cardiac patch. Trinity triboelectric nanogenerator conductive cardiac patches improve the electroactivity of the infarcted heart and can also wirelessly monitor electrocardiosignal to a mobile device for diagnosis. RNA sequencing analysis from rat hearts reveals that this trinity cardiac patches mainly regulates cardiac muscle contraction-, energy metabolism-, and vascular regulation-related mRNA expressions in vivo. The research is spawning a device that truly integrates an electrical stimulation of a functional heart patch and self-powered e-care remote diagnostic sensor.
研究领域:
生物医学工程
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心脏病学
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纳米技术
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远程医疗
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分子生物学
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高影响因子
ACS Sensors
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2025
·
IF 9.1
Xingchun Zhai,Haowen Guo,Xiaolu Li,Yongheng Zhang,Weiwei Cheng,Yitong Wang,Tan-Phat Huynh,Tao Wang,Fuzhen Xuan,Junjie Li,Guoyue Shi,Min Zhang
The study introduces a spatiotemporal chromatography-mimicking (SCM) e-nose that integrates laser-tailored graphene paper with a microchamber for precise volatile organic compound (VOC) discrimination. The SCM e-nose overcomes traditional array limitations with a single multifunctional component capable of accurate VOC differentiation via chromatography-mimic features. Advanced laser-engraving techniques fabricate a gas-permeable interdigitated electrode from graphene paper as the sieving framework. Key achievements include its single multifunctional component, economical and scalable design, distinct response patterns for different VOCs, remarkable ability to discriminate mixed VOCs, versatility for diverse applications including real-time on-site analysis, and ease of integration with electronic systems. The SCM e-nose represents a significant advancement in electronic nose technology, offering a compact, cost-effective solution for precise VOC detection and analysis.
研究领域:
传感器技术
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分析化学
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材料科学
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高影响因子
CARBOHYDRATE POLYMERS
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2025
·
IF 12.5
Yiqi Li,Yuchun Zhao,Minghao Wang,Bingle Li,Yehan Li,Simian Fu,Yumo She,Ruonan Liu,Ye Tian
Electronic skin is a flexible, stretchable smart material widely used in fields such as healthcare, robotics, and smart wearables. However, electronic skin still faces multiple challenges in sensitivity, conductivity, biocompatibility, and data processing. In this study, we report a multifunctional hydrogel, named PIPC, prepared by semi-interpenetrating networks of acrylamide and inulin, combined with ionic interactions. The PIPC hydrogel exhibits adhesion, conductivity (≈5.2 S/m), high fracture strength (≈60 kPa), and stretchability (with a maximum strain of up to 1552 %). Notably, its gauge factor (GF) reaches 5.54, demonstrating exceptional strain sensitivity. The introduction of inulin significantly enhances the biocompatibility of the PIPC hydrogel, making it more suitable for contact with the human body. Using PIPC e-skin, we have successfully realized human-machine interaction systems such as real-time control of mechanical hand, game interaction, and emergency signal sending. This study highlights the tremendous potential of PIPC hydrogel e-skin in biomedical monitoring, smart sensing, and human-machine interaction technologies.
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高影响因子
ADVANCED FUNCTIONAL MATERIALS
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2025
·
IF 19
Yue Yao,Ziyang Fan,Xinglong Gong,Danyi Li,Wei Yang,Ken Cham-Fai Leung,Xinyi Wang,Shuai Liu,Junjie Yang,Shouhu Xuan
Electronic skin (E-skin) that emulates the human skin's three basic functions (perception, protection, and thermoregulation) has broad applied potential in smart healthcare and human-machine interaction (HMI). To fully realize the integration functions and simulate the structure of real skin, this work reactivates the “dead leather” back to intelligent E-skin (Leather/Ag/Polyborosiloxane elastomer) and further develops its application in harsh scenarios. The Ag nanowires/flakes incorporated leather fiber acts as the dermis layer to endow the E-skin with good electric conductivity, force sensitivity, and electrothermal management. The hierarchical structure allows the incident electromagnetic waves to be reflected and absorbed multiple times, possessing a superior electromagnetic interference (EMI) shielding value (≈75 dB). Due to the unique rate-dependent shear stiffening effects originated from the polyborosiloxane elastomer, the E-skin achieves significant force buffering capacity (≈47%) and excellent energy dissipation (over 85%). Moreover, the LAP E-skin exhibits unconventional sensing behavior, including piezoresistive sensing and impact stimulation, allowing for differentiation between low-energy and high-energy stimuli. On this basis, an elegant smart vest is successfully developed with exceptional thermal therapy, accurate contact perception, and wireless impact monitoring, demonstrating broad potential in the next generation of wearable protective equipment and smart robotics.
研究领域:
材料科学
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生物医学工程
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智能穿戴设备
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高影响因子
SCIENTIA HORTICULTURAE
·
2023
·
IF 4.3
Xiaoqian Qu,Xince Wang,Maorun Fu,Jianfeng Cheng,Jingjing Liu,Xianghua Wang,Jia Li,Jinjin Wang,Ziqi Wang,Fei Sun
The concentrations of (E) -2-hexenal (E2H) have obvious correlation with the color change process in tomatoes during ripening. It is proposed that E2H may play a role in regulating the chloroplast degradation. In this study, the exogenous E2H was applied to tomato fruits and plants to create a higher concentration of E2H atmosphere than naturel released. A set of indices in response to E2H were detected. The color change was inhibited. The ethylene pathway and the involved genes were limited. The results of subcellular structure changes, the fatty acid profiles and the malondialdehyde (MDA) content supported that the chloroplast membranes were specifically degraded. The hydroperoxide lyase (HPL) and the lipoxygenase (LOX) pathway was activated to decompose the free fatty acids. In tomato plants at the harvest stage, E2H did not affect the ripe tomatoes, but inhibited the color changes of green tomatoes, accelerated the withering of the leaves and the branches, and made the fruits fall off easier. The chlorophagy was activated and the autophagosomes were observed to decompose the chloroplasts in leaves. In conclusion, E2H accelerated the chloroplast degradation, by which the color changes were regulated.
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高影响因子
International Journal of Gastronomy and Food Science
·
2026
·
IF 3.7
Haining Guan,Yuanhang Zhao,Chunmei Feng,Gaojie Zhao,Nike Tian,Wenxiu Zhang,Dengyong Liu,Xiaoqin Diao
This study investigated the synergistic effect of fat and sarcoplasmic protein on the flavor profile of chicken white soup. The impact of adding 2% fat (2%O), 0.56% sarcoplasmic protein (0.56%P), and their combination (2%O-0.56%P) on volatile compounds, taste components, and sensory characteristics was evaluated. Through odor activity value (OAV) and gas chromatography-olfactometry (GC-O) analysis, hexanal, heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E)-2-octen-1-al, and 1-octen-3-ol were identified as key aroma contributors. The combination of 2%O and 0.56%P markedly enhanced the aroma profile of the chicken soup, concurrently achieving the highest levels of amino acids and 5′-nucleotides. Furthermore, electronic tongue analysis revealed that the chicken soup supplemented with 2%O-0.56%P exhibited the lowest bitterness value and achieved the highest overall acceptability. These findings demonstrate that the synergistic effect of fat and sarcoplasmic protein effectively improves the flavor quality of chicken white soup, providing a theoretical basis for developing flavorful, tasty, and consumer-preferred chicken soup products.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Chenying Fu,Jingying Weng,Fujing Luo,Mengxiang Liao,Lingzhan Xue,Zebin Guo
The cooking process exerts a notable influence on the flavor characteristics of fish. E-nose, GC-MS, and GC-IMS technologies were utilized to investigate how three thermal processing methods (steaming, frying, and roasting) alter the volatile odors of paddy field carp (PFC). GC-MS and GC-IMS analyses indicated that the volatile compound compositions of steaming and raw samples were relatively similar. Unique compounds such as hexanal, nonanal, and 2, 3-octanedione endowed paddy field carp with grassy, fatty, and fishy odors. Roasting significantly increased both the variety and content of volatile compounds. The content of pyrazines increased significantly after frying. E-tongue showed a substantial increase in umami taste after cooking, with roasting having the highest equivalent umami concentration at 29.95 mg/100 g. Sensory evaluations revealed that frying scored the highest overall (78.08) and was most favored. This study offered insights for further processing, flavor enhancement, and quality improvement of PFC.
研究领域:
食品科学
·
分析化学
·
风味化学
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水产食品加工
·
感官分析
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Min Li,Weizhu Chen,Zhuo Zhang,Zhiwei Zhang,Bangzhu Peng
Patulin (PAT) is a toxic metabolite produced by several filamentous fungi common to fruit- and vegetable-based products, which results in a potential food safety hazard . Over the past few years, there have been reports stating that PAT was removed by yeast from some fermented products. However, the interactions between PAT and yeast during fermentation are still unclear. In this paper, we focused on the interactions between PAT and S. cerevisiae CITCC 93161 in aqueous solutions during fermentation. The results demonstrated that PAT affected the yeast cells in a time- and concentration-dependent manner, but the yeast exhibited a very strong tolerance to the toxicity of PAT. The yeast cells could completely degraded PAT through the exo- and endo-enzymes synthesized during yeast fermentation, of which the latter exhibited higher activity. Moreover, the PAT biodegradation ability of yeast was not induced by the addition of such toxics to the culture media. Additionally, E-ascladiol was tentatively identified as the product of PAT biodegradation.
研究领域:
食品科学
·
微生物学
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高影响因子
危险品化学品经营许可证（带存储）