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Determination of oxyphenisatine and its total ester derivatives content in fermented green plum by ultra performance liquid chromatography-tandem mass spectrometry.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
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Jiangyin Food Safety Testing Center, Jiangyin, P. R. China.
Illegal additives such as oxyphenisatine and its esters are prevalent in the slimming food industry, necessitating a robust analytical method for their detection. This study presents a novel UPLC-MS/MS method for the rapid and accurate quantification of total oxyphenisatine levels in fermented green plum, following hydrolysis of its esters. An efficient ultrasonic extraction with a methanol and 0.
View Article and Find Full Text PDFConsumer evaluations of commercially available plant-based cheddar cheese alternatives reveal inferior taste, nutrition and emotional appeal.
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A.V. Cardello Consulting and Editing Services, Framingham, MA, USA.
Many people in the Western world wish to reduce dietary reliance on animal-based and animal-derived foods. Plant-based (PB) meat and dairy alternatives can aid in this transition, but in the dairy category, only the milk market is well developed. Attention in the present research is, therefore, directed to PB cheese alternatives (PBCA), which were studied relative to dairy cheeses in a consumer taste test (central location setting) with 157 New Zealand (NZ) consumers conducted in 2023.
View Article and Find Full Text PDFIn situ growth of L012-reduced gold nanoparticles-loaded graphitic carbon nitride nanocomposite for potential-resolved ratiometric electrochemiluminescence analysis.
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Key Laboratory of Precision and Intelligent Chemistry, iChEM (Collaborative Innovation Center of Chemistry for Energy Materials), Department of Chemistry, University of Science and Technology of China, Hefei, Anhui, 230026, PR China. Electronic address:
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- Most ECL methods are limited by using a single signal; PRECL offers dual channels for better sensitivity and stability in analysis.
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Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt.
Food Chem
February 2025
Department of Food and Nutritional Sciences, University of Reading, RG6 6DZ, UK.. Electronic address:
Control of aroma formation during production of barley malt is critical to provide consistent and high-quality products for the brewing industry. Malt quality can be affected by the inherent variability of raw material and processing conditions, leading to inconsistent and/or undesirable profiles. Dried green malts were cured isothermally at 65, 78 and 90 °C for 8.
View Article and Find Full Text PDFA systematic review and guide for using multi-response statistical models in co-infection research.
R Soc Open Sci
October 2024
School of Veterinary Science, The University of Queensland, 5391 Warrego Hwy, Gatton, Queensland 4343, Australia.
The simultaneous infection of organisms with two or more co-occurring pathogens, otherwise known as co-infections, concomitant infections or multiple infections, plays a significant role in the dynamics and consequences of infectious diseases in both humans and animals. To understand co-infections, ecologists and epidemiologists rely on models capable of accommodating multiple response variables. However, given the diversity of available approaches, choosing a model that is suitable for drawing meaningful conclusions from observational data is not a straightforward task.
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