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Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning.
Food Chem X. 2023 Sep 16;20:100880. doi: 10.1016/j.fochx.2023.100880. eCollection 2023 Dec 30.
Food Chem X. 2023.
PMID: 38144744
Free PMC article.
Low and high temperatures promote docosahexaenoic acid accumulation in Crypthecodinium sp. SUN by regulating the polyunsaturated fatty acid synthase pathway and the expression of saturated fatty acid preferred diacylglycerol acyltransferases.
Fu Z, Zhao T, Chu B, Gao W, Li T, Zhang Z, Li Q, Sun D.
Fu Z, et al. Among authors: chu b.
Bioresour Technol. 2023 Dec;389:129850. doi: 10.1016/j.biortech.2023.129850. Epub 2023 Oct 7.
Bioresour Technol. 2023.
PMID: 37813314
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Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil.
Huang H, Chu B, Yuan Q, Gao P, Zhong W, Yin J, Hu C, He D, Jiang X, Wang X.
Huang H, et al. Among authors: chu b.
J Sci Food Agric. 2024 Mar 15;104(4):1953-1961. doi: 10.1002/jsfa.13082. Epub 2023 Dec 6.
J Sci Food Agric. 2024.
PMID: 37897493
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Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties.
Sun J, Zhang C, Song Y, Chu B, Wang M, Zhang Z, Wang X.
Sun J, et al. Among authors: chu b.
Molecules. 2024 Apr 24;29(9):1947. doi: 10.3390/molecules29091947.
Molecules. 2024.
PMID: 38731439
Free PMC article.
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