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For: Yang Q, Mei X, Wang Z, Chen X, Zhang R, Chen Q, Kan J. Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique. Food Chem 2021;347:129085. [PMID: 33493837 DOI: 10.1016/j.foodchem.2021.129085] [Cited by in Crossref: 14] [Cited by in F6Publishing: 11] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Yan J, Tong H. An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction. Compr Rev Food Sci Food Saf 2023;22:187-232. [PMID: 36382875 DOI: 10.1111/1541-4337.13067] [Reference Citation Analysis]
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3 Liu C, Guo H, Liu H, Yu J, Li S, Zhu T, Owusu AM, Li S. Differential Metabolomics Reveals Pathogenesis of Pestalotiopsis kenyana Causing Leaf Spot Disease of Zanthoxylum schinifolium. JoF 2022;8:1208. [DOI: 10.3390/jof8111208] [Reference Citation Analysis]
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5 Lu J, Cao Y, Pan Y, Mei S, Zhang G, Chu Q, Chen P. Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (Camellia sinensis L.). Molecules 2022;27:5677. [PMID: 36080442 DOI: 10.3390/molecules27175677] [Reference Citation Analysis]
6 Cao Y, Ren M, Yang J, Guo L, Lin Y, Wu H, Wang B, Lv R, Zhang C, Gong X, Wang H. Comparative metabolomics analysis of pericarp from four varieties of Zanthoxylum bungeanum Maxim. Bioengineered 2022;13:14815-14826. [DOI: 10.1080/21655979.2022.2108632] [Reference Citation Analysis]
7 Luo J, Hou X, Li S, Luo Q, Wu H, Shen G, Gu X, Mo X, Zhang Z. Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool & hydroxyl-β-sanshool from Zanthoxylum bungeanum exposed to acid environment. Food Chemistry: X 2022;14:100342. [DOI: 10.1016/j.fochx.2022.100342] [Reference Citation Analysis]
8 Du H, Wang Q, Liu Q, Chen Q, Liu H, Xu M, Kong B. Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine. J Food Sci 2022. [PMID: 35546277 DOI: 10.1111/1750-3841.16156] [Reference Citation Analysis]
9 Xu W, Jiang C, Liu A, Bao R, Wang W, Zhang Z, Ji C, Liang H, Zhang S, Lin X. Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish. Food Bioscience 2022;46:101587. [DOI: 10.1016/j.fbio.2022.101587] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
10 Huang Y, Pu D, Hao Z, Liang L, Zhao J, Tang Y, Zhang Y. Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash. Foods 2022;11:896. [PMID: 35406983 DOI: 10.3390/foods11070896] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
11 Du H, Li X, Wang Q, Liu Q, Chen Q, Kong B. Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon. Foods 2022;11:143. [PMID: 35053875 DOI: 10.3390/foods11020143] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
12 Wenkai H, Jingyan W, Lexun M, Feiyan Z, Luping J, Yu Z, Shaobo Z, Wei G. Identification of key genes in the biosynthesis pathways related to terpenoids, alkaloids and flavonoids in fruits of Zanthoxylum armatum. Scientia Horticulturae 2021;290:110523. [DOI: 10.1016/j.scienta.2021.110523] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
13 Huang Y, Pu D, Hao Z, Yang X, Zhang Y. The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis. Foods 2021;10:2709. [PMID: 34828990 DOI: 10.3390/foods10112709] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
14 Li H, Li LF, Zhang ZJ, Wu CJ, Yu SJ. Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Crit Rev Food Sci Nutr 2021;:1-41. [PMID: 34542344 DOI: 10.1080/10408398.2021.1973956] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
15 Wu X, Long H, Li F, Wu W, Zhou J, Liu C, Hou J, Wu W, Guo D. Comprehensive feature-based molecular networking and metabolomics approaches to reveal the differences components in Cinnamomum cassia and Cinnamomum verum. J Sep Sci 2021;44:3810-21. [PMID: 34415684 DOI: 10.1002/jssc.202100399] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
16 Wang Z, Zhou Y, Shi X, Xia X, He Y, Zhu Y, Xie T, Liu T, Xu X, Luo X. Comparison of chemical constituents in diverse zanthoxylum herbs, and evaluation of their relative antibacterial and nematicidal activity. Food Bioscience 2021;42:101206. [DOI: 10.1016/j.fbio.2021.101206] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
17 Chen K, Xue L, Li Q, Li Y, Mao Y, Fan S, Zhang L, Zhao L. Quantitative structure-pungency landscape of sanshool dietary components from Zanthoxylum species. Food Chem 2021;363:130286. [PMID: 34120040 DOI: 10.1016/j.foodchem.2021.130286] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]