Protein plays a role as an indispensable macronutrient in human nutrition. The utilization of
new protein sources from plants requires a thorough investigation for application in foods …

Tea residues represent one of the major agricultural wastes that are generated after the
processing of tea. They account for 21–28% of crude protein and are often discarded without …

To achieve satisfactory recognition and determination of tryptophan (TRP) enantiomers a
chiral voltammetric sensor based on carbon black paste electrode (CBPE) containing …

Wuyi rock tea is a typical and famous oolong tea in China and roasting is an important
manufacturing procedure for its flavor formation. This work aimed to explore the effect of …

In this article, we report the first example of a novel potentiometric sensor for the real-time
monitoring of phenylalanine (Phe). The developed enzymatic biosensor consists of a …

Amino acids (AAs) are considered as the building blocks of life. Unlike nonessential AAs, the
human body cannot synthesize essential AAs and should be supplied in food or dietary …

Hydrophilic constituents are significant for the taste and nutrition of tea, but their
simultaneous quantification remains challenging due to the lack of efficient methods. Based …

鲜味作为五大基本味觉之一, 对食品滋味具有重要贡献. 食品中的鲜味物质(包括鲜味肽, 有机酸,
氨基酸, 核苷酸以及复合鲜味剂等) 以其营养, 安全等特点, 近年来逐渐成为食品鲜味科学领域 …

Phenylalanine is an amino acid found in breast milk and in many foods, being an essential
nutrient. This amino acid is very important for the human body because it is transformed into …

As important biomolecules in Camellia sinensis L., amino acids (AAs) are considered to
contribute to the overall green tea sensory quality and undergo dynamic changes during …