Publications by authors named "Mingdi Yu"
Article Synopsis
- The study focused on identifying and verifying key aroma compounds in anhydrous milk fat (AMF) during a biocatalysis process using specific immobilized enzymes from two different fungi.
- Advanced analysis techniques like HS-SPME-GC-MS were used to identify 17 main odorants in AMF, with some showing significant flavor intensity through various tests.
- The research highlighted 12 key odorants that contribute to AMF’s aroma, giving insights into how enzymatic processes can alter the flavor profile of dairy products.
Background And Aim: Traumatic brain injury (TBI), a leading cause of high morbidity and mortality, represents a significant global public health challenge. Currently, no effective treatment for TBI exists. Curcumin, an active compound extracted from the root of , has demonstrated neuroprotective properties both and .
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