Food analysis has traditionally been an important field of application of analytical chemistry.
Indeed, administrations, governments, consumers, and researchers worldwide rely on …

Fuzhuan brick tea (FBT) is a traditional popular beverage in the border regions of China.
Nowadays, FBT has been attracted great attention due to its uniquely flavor and various …

A precise and unambiguous quantitative strategy for six biogenic amines in dry fermented
mutton sausage with liquid chromatography tandem quadrupole Orbitrap mass spectrometry …

This study was aimed at investigating the mechanisms of release and transformation of total
flavonoids (TFs) from mulberry leaves (MLs) by solid-state fermentation (SSF) via …

Tea authenticity assessment remains a challenge because of various cultivars and similar
chemical profiles among tea cultivars. Unique oolong tea cultivars (YaShiXiang (YSX)) were …

Liquid-state fermentation (LSF) of tea leaves is a promising way to obtain tea-based
nutraceutical products rich in various bioactive compounds. In the study, the changes of …

Fu brick tea is made from pre-fermented tea through fermentation and other complicated
processes. After fermentation, the microbes and metabolites are changed. Liquid …

Fuzhuan brick tea (FBT), a distinctive Chinese dark tea with the predominant fungus of
Eurotium cristatum, offered significant health benefits to Chinese people. In the current …

A new analytical method for untargeted screening of flavor compounds in goat milk and milk
flavor using mass spectrometry was developed and validated. All compounds of low …

Injection of total saponins from Panax notoginseng (ISPN) is a modern preparation derived
from traditional Chinese medicine (TCM) and is widely applied in the treatment of …