Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt
ZC Zhang, J Wang, M Dong, S Cui, XH Huang, L Qin - Food Chemistry, 2025 - Elsevier
Salt enhances flavor and salinity in Chinese curing; however, excessive use can pose
health risks, while reducing NaCl may harm taste. This study utilized targeted and …
health risks, while reducing NaCl may harm taste. This study utilized targeted and …
Association of Anti-phosphatidylserine/prothrombin Antibodies with Adverse In Vitro Fertilization Outcomes
D Liu, Y Wang, Y Zhang, H Wang, W Tang… - Journal of Reproductive …, 2025 - Elsevier
Anti-phosphatidylserine/prothrombin antibodies (aPS/PT) are classified as non-criteria
antiphospholipid antibodies (aPL), and are strongly associated with thrombosis and …
antiphospholipid antibodies (aPL), and are strongly associated with thrombosis and …
[PDF][PDF] Rethinking Food Processing for a Sustainable Future: A Review of Innovative Nonthermal Technologies
Agricultural innovation offers a solution to mounting pressures on the global food system,
which must provide safe, nutritious, and environmentally sustainable consumable goods at …
which must provide safe, nutritious, and environmentally sustainable consumable goods at …