Implementation of relevant fourth industrial revolution innovations across the supply chain of fruits and vegetables: A short update on Traceability 4.0
Food Traceability 4.0 refers to the application of fourth industrial revolution (or Industry 4.0)
technologies to ensure food authenticity, safety, and high food quality. Growing interest in …
technologies to ensure food authenticity, safety, and high food quality. Growing interest in …
LSPR‐based colorimetric biosensing for food quality and safety
W Wang, Y You, S Gunasekaran - Comprehensive Reviews in …, 2021 - Wiley Online Library
Ensuring consistently high quality and safety is paramount to food producers and consumers
alike. Wet chemistry and microbiological methods provide accurate results, but those …
alike. Wet chemistry and microbiological methods provide accurate results, but those …
Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS
W Cai, F Tang, Z Guo, X Guo, Q Zhang, X Zhao, M Ning… - Food Chemistry, 2020 - Elsevier
Conventional analysis, electronic senses and HS-SPME–GC–MS were applied to evaluate
the effects of pretreatment methods and leaching methods on jujube wine quality. Significant …
the effects of pretreatment methods and leaching methods on jujube wine quality. Significant …
Characterization of volatile component changes in jujube fruits during cold storage by using headspace-gas chromatography-ion mobility spectrometry
L Yang, J Liu, X Wang, R Wang, F Ren, Q Zhang… - Molecules, 2019 - mdpi.com
Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and
Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage …
Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage …
[HTML][HTML] Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria
X Pan, S Zhang, X Xu, F Lao, J Wu - Lwt, 2022 - Elsevier
Jujube has become a popular food because of its abundant nutritional elements, but its main
consumption in dried form exhibits challenging industrial processing. In current study, the …
consumption in dried form exhibits challenging industrial processing. In current study, the …
Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics
TA Boasiako, AA Yinka, X Yuqing, ID Boateng, Y Ma - Food Bioscience, 2024 - Elsevier
Jujubes, known for their bioactive compounds, are underutilized due to their unappealing
dry qualities with lingering bitterness, and short shelf-life when fresh. Co-fermented jujube …
dry qualities with lingering bitterness, and short shelf-life when fresh. Co-fermented jujube …
[HTML][HTML] Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics
X Zhao, Z Wang, F Tang, W Cai, B Peng, C Shan - Food chemistry: X, 2024 - Elsevier
The fermentation metabolites significantly influence the quality of jujube wine. However, the
dynamics of these metabolites during fermentation are not well understood. In this study, a …
dynamics of these metabolites during fermentation are not well understood. In this study, a …
Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose
Y Liu, Y Sang, J Guo, W Zhang, T Zhang… - Food Science & …, 2021 - Wiley Online Library
In this study, headspace solid‐phase microextraction coupled with gas chromatography‐
mass spectrometry (HS‐SPME‐GC/MS) was used to identify individual volatile compounds …
mass spectrometry (HS‐SPME‐GC/MS) was used to identify individual volatile compounds …
Enzymatic catalytic dynamics of lactic-acetic acid co-fermentation: Effect of cellulase on the physicochemical, phytochemicals, volatiles, and antioxidant activity of …
TA Boasiako, F Hua, X YuQing, ID Boateng… - Industrial Crops and …, 2024 - Elsevier
The processing of jujube (Ziziphus jujuba) is imperative due to its esteemed status and rich
pharmacological properties despite its sensory challenges and short shelf-life. Traditional …
pharmacological properties despite its sensory challenges and short shelf-life. Traditional …
Nontargeted metabolomics and enzyme inhibitory and antioxidant activities for chemical and biological characterization of jujube (Ziziphus jujuba) extracts
YL Yu, YW Wu, YH Jiao, FM Liu, B Wang, J Cao… - … of Pharmaceutical and …, 2024 - Elsevier
The chemical and biologically active characterization of jujube samples (fruits, cores, and
leaves) were carried out by the integrated nontargeted metabolomics and bioassay. Firstly …
leaves) were carried out by the integrated nontargeted metabolomics and bioassay. Firstly …