International journal of pharmaceutics
Jul 30, 2025
The unpleasant tastes of drugs, including bitterness, pungency, astringency, and sourness, significantly impedes patient adherence, particularly among pediatric and geriatric populations. Accurate evaluation of these tastes is essential for optimizin...
Consumer-driven blueberry quality improvement requires a deeper understanding of how metabolic composition influences sensory perception. This study integrates untargeted metabolomics and machine learning to identify biomarker metabolites shaping sen...
Different grades of Jinhua hams have distinct tastes. However, the key differential taste substances and its metabolic pathways among the four grades of Jinhua ham have not been studied. This study used TVB-N to analyze the degree of protein oxidatio...
Journal of pharmaceutical and biomedical analysis
Jul 6, 2025
Ginger-processed Eucommiae Cortex (G-EC) is a traditional herbal preparation with a long history of clinical application. However, the lack of quantitative standards, undefined chemical transformation pathways, and unidentified quality markers (Q-mar...
Quality perception is a crucial aspect of wine research, particularly regarding consumer acceptance and quality impression. These assessments are challenging because consumers frequently incorporate extrinsic cues when evaluating hedonic quality. A u...
This review explores the application of lipidomics in livestock and poultry meat research, focusing on lipid identification and analysis from the perspectives of meat quality and flavor. We offer a comprehensive overview of lipid extraction methods a...
The flavor of base liquor is critical to the grading quality of Baijiu. This study focuses on the base liquor grades of five different strong-flavor Baijiu brands. Headspace Solid-phase Microextraction Gas Chromatography Time-of-flight Mass spectrome...
The increasing demand for high-quality, flavorful food products has driven improvements in flavor detection technologies. Traditional methods, such as sensory analysis and instrument-based techniques, often lack thorough quantitative assessments. Thi...
In this study, we identified and screened nine novel umami peptides derived from yellowfin tuna (Thunnus albacares) utilizing peptidomics combined with various machine learning based umami screening methodologies, including UMPred-FRL, TPDM, Umami-MR...
This study utilized GC-MS, GC-IMS, E-nose, and E-tongue to analyze the flavor characteristics of Guangchenpi (GCP) from five core producing areas aged 5 to 40 years. Key findings include: W1W, W2S, and W5S sensors in the e-nose and bitter, umami, swe...
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