Wenli Wang

A Novel Umami Peptide Selector (UPS) for Identifying Key Peptides from Maillard-Reacted Chicken Hydrolyzates: From Taste Evaluation to Antioxidant Properties

Abstract The Maillard reaction (MR) enhances the flavor of chicken enzymatic hydrolyzates, yet pinpointing key umami peptides remains challenging due to complex matrices. Sensory evaluation showed increased umami intensity despite decreased equivalent umami concentration (EUC: 0....

Untargeted Metabolomics Reveals Metabolic Perturbations in Community-Dwelling Elderly Exposed to PM2.5-Bound Ester Compounds

Background/Objectives: Ambient fine particulate matter (PM2.5) poses significant health risks to older adult populations, yet the specific contributions of its chemical constituents, particularly non-phthalate and non-organophosphate ester compounds, remain poorly understood. Thi...