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Journal of Medicine and Pharmacy","Tạp chí Y Dược học Cần Thơ",{"EN":487,"VI":488},"\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">04\u002F10\u002F2015 Ministry of Information and Communications allowed Can Tho journal of medicine and pharmacy to operate (102 \u002FGP-BTTTT)\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">07\u002F16\u002F2015 Can Tho journal of medicine and pharmacy is internationally recognized: ISSN 2354-1210\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">In 2016, The journal has been included in the list of medical science journals by The State Council for professorship which is awarded a work score of 0-0.5 points for a published article.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Can Tho Journal of Medicine and Pharmacy welcome original works that haven’t been submitted or published in other medical journals. Posts must contain content related to one of the journal’s categories.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The content published\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The journal is divided into 3 categories:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Scientific research article: are valuable scientific works, which have been researched and accepted.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Overview of medicine, biology and pharmacy: serving the objective of continuing training in the fields of medicine, biology and pharmacy; to systematize classical and modern knowledge.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Update information on new knowledge about medicine, biology, pharmacy in the country and in the world.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Scope\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Publication and introduction of scientific research in the fields:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Medicine (internal medicine, surgery, pediatrics, obstetrics and gynecology, odonto-stomatology, laboratory, oncology, traditional medicine, nursing).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Biology (genetics, biotechnology).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">+ Pharmacology (pharmaceutics, drug quality analysis-control, synthetic pharmaceutical chemistry, biochemistry, pharmacognosy, botany, clinical pharmacy).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- To enhance the quality of undergraduate, postgraduate education, scientifically researching and meet the necessary treatment in hospital.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Introducing the updated domestic and oversea information about science technology to promote scientific research and exchanging technology in local, other universities.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">- Exchanging pharmaceutical and medical information for social health developing in the Mekong Delta and Vietnam.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">The object\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Postgraduate students, student of Can Tho University of Medicine and Pharmacy, scientists from schools, research institutes, hospitals, health centers, pharmaceutical companies of the Mekong Delta; other provinces and regions in Vietnam and other country.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Address\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Headquarters of Can Tho Journal of Medicine and Pharmacy, located Scientific Research and International Cooperation Office: 179 Nguyen Van Cu Street, An Khanh Ward, Ninh Kieu District, Can Tho City, Vietnam.\u003C\u002Fspan>\u003C\u002Fp>","\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Ngày 16\u002F7\u002F2015, Tạp chí Y Dược học Cần Thơ được cấp chỉ số quốc tế: ISSN 2354-1210.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Từ tháng 4\u002F2016, Tạp chí đã được Hội đồng Giáo sư ngành Y đưa vào danh sách các tạp chí khoa học Y học được tính điểm công trình 0-0,5 điểm cho một bài báo đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Năm 2020 Tạp chí Y Dược học Cần Thơ đã được phê duyệt vào danh mục của các Hội đồng Giáo sư ngành Dược học được tính điểm công trình 0-0,5 điểm cho một bài báo đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ ra 12 số\u002Fnăm, 180-200 trang\u002Fsố.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Từ tháng 12\u002F2022 Tạp chí Y Dược học Cần Thơ là thành viên của hệ thống Crossref và từ tháng 01\u002F2023 tạp chí thực hiện bình duyệt online kín 2 chiều nhằm tăng tính minh bạch, tin cậy của các công trình nghiên cứu khoa học và đảm bảo tốt nhất chất lượng khoa học của bài viết.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tôn chỉ, mục đích và phạm vi của tạp chí\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tôn chỉ và mục đích hoạt động của tạp chí: xuất bản nhằm mục đích phổ biến kết quả từ các đề tài nghiên cứu khoa học; giao lưu trao đổi khoa học, chia sẻ kinh nghiệm, học tập, đồng thời cập nhật thông tin khoa học mới trong các lĩnh vực y, sinh, dược học trong và ngoài nước.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Phạm vi của tạp chí: Tạp chí xuất bản được chia thành 3 chuyên mục: (i) Bài báo nghiên cứu khoa học là kết quả công trình nghiên cứu khoa học có giá trị đã được triển khai nghiên cứu, (ii) Bài tổng quan y, sinh, dược học: phục vụ mục tiêu đào tạo liên tục trong lĩnh vực y, sinh, dược học; nhằm hệ thống hóa những kiến thức kinh điển và hiện đại; (iii) Thông tin cập nhật kiến thức mới về y, sinh, dược học trong nước và trên thế giới.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Chính sách truy cập mở\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ áp dụng chính sách truy cập mở đối với các bài báo đã xuất bản đến với độc giả, nhằm mở rộng cơ hội tiếp cận các kết quả nghiên cứu chất lượng cao và tăng cường trao đổi kiến thức. Tạp chí đăng tải trực tuyến (miễn phí) toàn văn các bài báo được công bố trên website của Tạp chí (https:\u002F\u002Ftapchi.ctump.edu.vn).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đạo đức xuất bản\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ cam kết tuân thủ đạo đức xuất bản phù hợp với các hướng dẫn và tiêu chuẩn của the Committee on Publication Ethics (COPE), tuân thủ các nguyên tắc của COPE’s Core Practices, Best Practices Guidelines for Journal Editors và Guidelines on Good Publication Practices.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Bản thảo bài báo chỉ được chấp nhận khi được tác giả chịu trách nhiệm chính cam kết các nội dung sau: Các nội dung của bản thảo chưa được đăng tải toàn bộ hoặc một phần ở các tạp chí khác; Tất cả các tác giả đều có đóng góp một cách đáng kể vào quá trình nghiên cứu hoặc chuẩn bị bản thảo và cùng chịu trách nhiệm về các nội dung của bản thảo; Tuân thủ các biện pháp đảm bảo đạo đức nghiên cứu (ví dụ thỏa thuận đồng ý tham gia nghiên cứu).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Cam kết bảo mật\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí cam kết thực hiện và tuân thủ các quy định của luật và các văn bản hướng dẫn liên quan đến bảo mật thông tin cá nhân trên không gian mạng. Các thông tin mà người dùng (tác giả, độc giả, biên tập viên, người phản biện) nhập vào các biểu mẫu trên Hệ thống Quản lý xuất bản trực tuyến của tạp chí chỉ được sử dụng vào các mục đích đã được tuyên bố rõ ràng và sẽ không được cung cấp cho bất kỳ bên thứ ba nào khác, hay dùng vào bất kỳ mục đích nào khác.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Phí gửi bài\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Lệ phí gửi đăng bài: 1.000.000đ\u002Fbài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Lệ phí gửi đăng nhanh: 1.500.000đ\u002Fbài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đối với tác giả là cán bộ viên chức thuộc Trường Đại học Y Dược Cần Thơ thì được hỗ trợ 50% lệ phí gửi đăng bài.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Đối với sinh viên thực hiện đề tài nghiên cứu khoa học cấp trường được hỗ trợ 100% lệ phí đăng bài ( Tác giả gửi đính kèm “ Quyết định về việc giao tổ chức thực hiện đề tài nghiên cứu khoa học cấp Trường của sinh viên”).\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Hình thức nộp lệ phí:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Tiền mặt:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Nộp trực tiếp tại Phòng Tài chính - Kế toán, Trường Đại học Y Dược Cần Thơ, số 179 Nguyễn Văn Cừ, P. An Khánh, Q. Ninh Kiều, thành phố Cần Thơ.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Chuyển khoản:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tên Tài khoản: Trường ĐHYD Cần Thơ, Số TK: 0111000115668, tại ngân hàng Vietcombank chi nhánh Cần Thơ.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Thời gian: Áp dụng từ ngày 01\u002F02\u002F2023.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">* Phí gửi bài không được hoàn trả khi bài viết bị từ chối hoặc tác giả xin rút bài viết.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Quy trình phản biện bài báo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tạp chí Y Dược học Cần Thơ thực hiện quy trình phản biện kín hai chiều nghiêm ngặt. Danh tính của những người phản biện không được tiết lộ cho các tác giả và ngược lại. Quy trình thẩm định bài báo đăng gồm các bước sau:\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tiếp nhận bản thảo\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Tác giả liên hệ gửi bản thảo đến Tạp chí qua hệ thống trực tuyến tại website: https:\u002F\u002Ftapchi.ctump.edu.vn. Hướng dẫn về cách đăng ký, gửi bài và chuẩn bị bản thảo được cung cấp trên website của Tạp chí.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Sàng lọc sơ bộ\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Sau khi Tòa soạn nhận được bài báo của tác giả, Ban Thư ký sẽ tiến hành kiểm tra sơ bộ bài báo (các yêu cầu về nội dung và hình thức). Những bài báo không đúng quy cách hoặc có nội dung không phù hợp hoặc vi phạm bản quyền sẽ bị từ chối (Ban Thư ký thông báo phản hồi đến tác giả trong vòng 1 tuần). Những bài báo đủ điều kiện, được Ban Thư ký tòa soạn chuyển đến Ban Biên tập có cùng chuyên môn với nội dung bài báo để đề xuất người phản biện. Thời gian kể từ khi Ban Biên tập nhận bài báo đến khi đề xuất người phản biện bài báo chậm nhất là 5 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Vòng phản biện\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Ban Thư ký gửi bài và yêu cầu phản biện đến 02 phản biện độc lập.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Các phản biện gởi nhận xét cho Ban Thư ký. Thời gian từ khi gửi bài cho phản biện đến khi nhận ý kiến của phản biện tối đa là 20 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Xử ký kết quả phản biện\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Nếu ý kiến đồng ý cho đăng và không cần chỉnh sửa, Ban Thư ký tiếp tục đăng bài theo qui trình.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Nếu ý kiến đồng ý đăng và cần chỉnh sửa, Ban Thư ký sẽ thông tin đến tác giả chỉnh sửa theo yêu cầu của người phản biện. Thời gian chỉnh sửa và gửi lại kéo dài không quá 2 tuần, từ khi tác giả bài báo nhận được thông tin (Quá trình này có thể lặp lại tối đa 2 lần\u002F1 bài báo). Khi có sự thống nhất, đồng ý của người phản biện; bài báo được tiếp tục đăng theo qui trình.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">3. Những bài báo có chất lượng không đạt yêu cầu, cả 2 phản biện không đồng ý cho đăng sẽ bị Tòa soạn từ chối đăng.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">Xuất bản\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">1. Ban Thư ký tổng hợp các bản thảo đã được tác giả hoàn thiện sau thẩm định trình Ban Biên tập xem xét, Tổng Biên tập phê duyệt, quyết định bài đăng theo các tiêu chí: sự phù hợp nội dung với tôn chỉ và mục đích, thể loại bài viết (ưu tiên các bài có bài có nghiên cứu chuyên sâu, hàm lượng khoa học cao), đóng góp mới bài báo, bài báo được ưu tiên đăng trong số gần nhất của Tạp chí theo thứ tự: tính thời sự, chất lượng bài báo và thời gian gửi bài.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">2. Ban Biên tập và Ban Thư ký biên tập bản thảo, chế bản, đọc rà soát lỗi. Thời gian hoàn thành từ 10-15 ngày.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">3. Ban Thư ký có trách nhiệm thông báo cho tác giả bài báo (bằng e-mail) về tình hình phê duyệt bài báo, thời gian, số kỳ, tập xuất bản bài báo theo qui định.\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>\u003Cp>\u003Cspan style=\"color: rgb(0, 0, 0);\">4. Danh sách bài báo theo số Tạp chí được in ấn và phát hành trong năm định kỳ được công bố chính thức trên website: https:\u002F\u002Ftapchi.ctump.edu.vn\u003C\u002Fspan>\u003C\u002Fp>\u003Cp>\u003Cbr>\u003C\u002Fp>",{"VOID":490},"wcQ1uqwAAAAJ","2023-05-30T08:17:21.868+00:00",[],[494],{"id":495,"createTime":28,"updateTime":28,"relativeEntities":496,"slug":28,"properties":497,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":507,"parentIds":508,"statistic":28},"6413896b-eca9-442b-a73f-182a58a0ce40",[],{"title":498,"address":501,"country":504,"abbreviation":505},{"EN":499,"VI":500},"Can Tho University of Medicine and Pharmacy","Trường Đại học Y Dược Cần Thơ",{"EN":502,"VI":503},"No 179, Nguyen Van Cu street, An Khanh ward, Ninh Kieu district, Can Tho city, Vietnam","Số 179, đường Nguyễn Văn Cừ, phường An Khánh, quận Ninh Kiều, thành phố Cần Thơ, Việt Nam",{"VOID":15},{"VOID":506},"ctump","http:\u002F\u002Fwww.ctump.edu.vn\u002F",[],[],"https:\u002F\u002Ftapchi.ctump.edu.vn\u002Findex.php\u002Fctump",{"impactFactor":32,"impactFactorByYear":512,"i10Index":32,"i10IndexLast5Year":32,"totalPublication":514,"totalPublicationByYear":515,"totalCitation":520,"totalCitationByYear":521,"totalCitationPerPublication":108,"totalCitationPerPublicationByYear":523,"hindexLast5Year":45,"hindex":45},{"2022":513,"2023":111,"2024":106},0.01,1556,{"2020":47,"2021":516,"2022":517,"2023":518,"2024":519,"2025":122},57,306,801,358,161,{"2021":146,"2022":280,"2023":522},99,{"2021":524,"2022":318,"2023":104},0.23,{"impactFactor":28,"impactFactorByYear":28,"i10Index":123,"i10IndexLast5Year":123,"totalPublication":526,"totalPublicationByYear":527,"totalCitation":526,"totalCitationByYear":528,"totalCitationPerPublication":40,"totalCitationPerPublicationByYear":531,"hindexLast5Year":49,"hindex":49},476,{"0":205,"2019":123,"2021":139,"2022":459,"2023":451,"2024":357,"2025":49,"2026":48},{"2021":42,"2022":123,"2023":161,"2024":529,"2025":360,"2026":530},136,83,{"2021":105,"2022":513,"2023":532,"2024":127,"2025":533,"2026":534},0.62,25.43,13.83,{"id":536,"createTime":537,"updateTime":382,"relativeEntities":538,"slug":539,"properties":540,"entityType":25,"verifyStatus":26,"verifyTime":28,"verifyNote":28,"languages":552,"translateLanguages":28,"viewCount":133,"subjectFields":553,"manageAffiliations":554,"indexDatabases":555,"url":556,"thumbnailPath":557,"statistic":558,"gsStatistic":594,"type":55,"analyzePriority":28},"6984a56a-db70-403b-9cc4-4013e1ceaffa","2023-05-09T06:47:40.346+00:00",[],"T%E1%BA%A1p%20ch%C3%AD%20Nghi%C3%AAn%20c%E1%BB%A9u%20n%C6%B0%E1%BB%9Bc%20ngo%C3%A0i",{"country":541,"issn":542,"title":544,"introduce":547,"gsId":550},{"VOID":15},{"VOID":543},"25252445",{"EN":545,"VI":546},"VNU Journal of Foreign Studies","Tạp chí Nghiên cứu nước ngoài",{"EN":548,"VI":549},"{\"ops\":[{\"insert\":\"\\n\\nThe \\n\"},{\"attributes\":{\"italic\":true},\"insert\":\"VNU Journal of Science\"},{\"insert\":\"\\n was established in 1985 for the publication of national and international research papers in all fields of natural sciences and technology, social sciences and humanities. 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Their content in foods is affected by many factors that influence phenolic stability, biosynthesis and degradation. In terms of their biosynthesis the key enzyme phenylalanine ammonia‐lyase (PAL) is especially relevant, as it can be induced by different stress (environmental) conditions. In addition, polyphenol oxidases (PPO) and peroxidases (POD) are the main enzymes responsible for quality loss due to phenolic degradation. The different factors affecting phenolic‐related food quality are reviewed. These include internal (genetic) and environmental (agronomic) factors, technological treatments applied during postharvest storage of fruits and vegetables, as well as processing and storage of the processed products. The different strategies that are required to either maintain or enhance the phenolic‐related quality of foods are critically reviewed. Genetic modification designed to decrease polyphenol oxidases or peroxidases is not always a feasible method, owing to side problems related to the growth and defence of the plant. Agronomic treatments can be used to enhance the phenolic content and pigmentation of fruits and vegetables, although the information available on this topic is very scarce and even contradictory. Some postharvest treatments (cold storage, controlled or modified atmospheres, etc) can also improve phenolic‐related quality, as well as new processing methods such as irradiation (gamma, UV), high‐field electric pulses, high hydrostatic pressures and microwaves.\u003C\u002Fjats:p>\u003Cjats:p>© 2001 Society of Chemical Industry\u003C\u002Fjats:p>",{"EN":1336},"Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables",{"VOID":1338},"10.1002\u002Fjsfa.885",[31],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Fjsfa.885",[1342,1361],{"id":1343,"sortIndex":32,"researcher":28,"roles":1344,"affiliations":1345,"properties":1354,"displayName":1358,"givenName":28,"familyName":28},"7d8a1b97-2492-4602-8005-3ffdd7d92225",[],[1346],{"id":1347,"sortIndex":32,"affiliation":1348,"properties":28},"024ca35e-a8ec-4b7a-bc31-af689707edb3",{"id":1347,"createTime":28,"updateTime":28,"relativeEntities":1349,"slug":28,"properties":1350,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":1353,"statistic":28},[],{"title":1351},{"EN":1352},"Department of Food Science and Technology, CEBAS (CSIC), PO Box 4195, E‐30080 Murcia, Spain",[],{"orcid":1355,"title":1357,"openalex":1359},{"VOID":1356},"https:\u002F\u002Forcid.org\u002F0000-0002-0790-1739",{"EN":1358},"Francisco A. 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NZ Patent 243594 (1993).",{},{"id":28,"text":2422,"url":28,"identifiers":2423},"10.1104\u002Fpp.124.1.285",{"doi":2422},{"id":28,"text":2425,"url":28,"identifiers":2426},"10.1093\u002Fajcn\u002F72.6.1424",{"doi":2425},{"id":2428,"createTime":2429,"updateTime":2429,"relativeEntities":2430,"slug":2431,"properties":2432,"entityType":984,"verifyStatus":26,"verifyTime":2429,"verifyNote":985,"languages":2443,"translateLanguages":28,"viewCount":32,"primaryUrl":2444,"fullTextUrl":28,"authors":2445,"publicationType":1030,"publisherRelationship":2480,"citationCount":2538,"citationInfo":2539,"publishDate":2542,"publishYear":2540,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":2543,"openAccess":28,"references":2544,"isForceReanalyzing":1188},"c93850d0-1bbd-43e3-b568-70dce0bc0a6a","2024-09-19T06:11:36.717+00:00",[],"Sensitive-method-for-the-rapid-determination-of-phytate-in-cereals-and-cereal-products",{"openalex":2433,"mag":2435,"abstract":2437,"title":2439,"doi":2441},{"VOID":2434},"W2099670560",{"VOID":2436},"2099670560",{"EN":2438},"\u003Cjats:title>Abstract\u003C\u002Fjats:title>\u003Cjats:p>A rapid method is described for the colorimetric determination of 1.5–15 μg phytate phosphorus in concentrations as low as 3 μg ml\u003Cjats:sup>−1\u003C\u002Fjats:sup> in extracts of cereal grains and cereal products. The phytic acid is precipitated with an acidic iron‐III‐solution of known iron content. The decrease of iron in the supernatant is a measure for the phyticacid content.\u003C\u002Fjats:p>",{"EN":2440},"Sensitive method for the rapid determination of phytate in cereals and cereal products",{"VOID":2442},"10.1002\u002Fjsfa.2740341217",[31],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Fjsfa.2740341217",[2446,2463],{"id":2447,"sortIndex":32,"researcher":28,"roles":2448,"affiliations":2449,"properties":2458,"displayName":2460,"givenName":28,"familyName":28},"038417e0-cd23-4d22-aa53-e51ff651b368",[],[2450],{"id":2451,"sortIndex":32,"affiliation":2452,"properties":28},"d2e38945-8144-4262-88d5-86de3e28caf7",{"id":2451,"createTime":28,"updateTime":28,"relativeEntities":2453,"slug":28,"properties":2454,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":2457,"statistic":28},[],{"title":2455},{"EN":2456},"Universität Hohenheim, Institut für Pflanzenernährung ‐330‐, Postfach 70 05 62, 7000 Stuttgart 70, Federal Republic of Germany",[],{"title":2459,"openalex":2461},{"EN":2460},"Wolfgang Fritz Haug",{"VOID":2462},"A5055905878",{"id":2464,"sortIndex":40,"researcher":28,"roles":2465,"affiliations":2466,"properties":2475,"displayName":2477,"givenName":28,"familyName":28},"03508fc0-7314-4819-9d68-2ee464092d8f",[],[2467],{"id":2468,"sortIndex":32,"affiliation":2469,"properties":28},"2fdb1061-6411-44c4-9e04-b75836433642",{"id":2468,"createTime":28,"updateTime":28,"relativeEntities":2470,"slug":28,"properties":2471,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":2474,"statistic":28},[],{"title":2472},{"EN":2473},"Universität Hohenheim, Institut für Tierernährung -450-, Postfach 70 05 62, 7000 Stuttgart 70, Federal Republic of Germany",[],{"title":2476,"openalex":2478},{"EN":2477},"H. 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Rundsch., 52, 213",{},{"id":2570,"createTime":2571,"updateTime":2571,"relativeEntities":2572,"slug":2573,"properties":2574,"entityType":984,"verifyStatus":26,"verifyTime":2571,"verifyNote":985,"languages":2585,"translateLanguages":28,"viewCount":32,"primaryUrl":2586,"fullTextUrl":28,"authors":2587,"publicationType":1030,"publisherRelationship":2607,"citationCount":2665,"citationInfo":2666,"publishDate":2669,"publishYear":2667,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":2670,"openAccess":28,"references":2671,"isForceReanalyzing":1188},"0e9bb27c-eefc-4e1e-9ae4-a169d07610fe","2024-09-19T10:40:00.601+00:00",[],"Unravelling-the-conundrum-of-tannins-in-animal-nutrition-and-health",{"openalex":2575,"mag":2577,"abstract":2579,"title":2581,"doi":2583},{"VOID":2576},"W2016043213",{"VOID":2578},"2016043213",{"EN":2580},"\u003Cjats:title>Abstract\u003C\u002Fjats:title>\u003Cjats:p>This paper examines the nutritional and veterinary effects of tannins on ruminants and makes some comparisons with non‐ruminants. Tannin chemistry \u003Cjats:italic>per se\u003C\u002Fjats:italic> is not covered and readers are referred to several excellent reviews instead: (a) Okuda T \u003Cjats:italic>et al.\u003C\u002Fjats:italic> \u003Cjats:italic>Heterocycles\u003C\u002Fjats:italic> 30:1195–1218 (1990); (b) Ferreira D and Slade D. \u003Cjats:italic>Nat Prod Rep\u003C\u002Fjats:italic> 19:517–541 (2002); (c) Yoshida T \u003Cjats:italic>et al.\u003C\u002Fjats:italic> In \u003Cjats:italic>Studies in Natural Product Chemistry\u003C\u002Fjats:italic>. Elsevier Science, Amsterdam, pp. 395–453 (2000); (d) Khanbabaee K and van Ree T. \u003Cjats:italic>Nat Prod Rep\u003C\u002Fjats:italic> 18:641–649 (2001); (e) Okuda \u003Cjats:italic>et al.\u003C\u002Fjats:italic> \u003Cjats:italic>Phytochemistry\u003C\u002Fjats:italic> 55:513–529 (2000). The effects of tannins on rumen micro‐organisms are also not reviewed, as these have been addressed by others: (a) McSweeney CS \u003Cjats:italic>et al.\u003C\u002Fjats:italic> \u003Cjats:italic>Anim Feed Sci Technol\u003C\u002Fjats:italic> 91:83–93 (2001); (b) Smith AH and Mackie RI. \u003Cjats:italic>Appl Environ Microbiol\u003C\u002Fjats:italic> 70:1104–1115 (2004). This paper deals first with the nutritional effects of tannins in animal feeds, their qualitative and quantitative diversity, and the implications of tannin–protein complexation. It then summarises the known physiological and harmful effects and discusses the equivocal evidence of the bioavailability of tannins. Issues concerning tannin metabolism and systemic effects are also considered. Opportunities are presented on how to treat feeds with high tannin contents, and some lesser‐known but successful feeding strategies are highlighted. Recent research has explored the use of tannins for preventing animal deaths from bloat, for reducing intestinal parasites and for lowering gaseous ammonia and methane emissions. Finally, several tannin assays and a hypothesis are discussed that merit further investigation in order to assess their suitability for predicting animal responses. The aim is to provoke discussion and spur readers into new approaches. An attempt is made to synthesise the emerging information for relating tannin structures with their activities. Although many plants with high levels of tannins produce negative effects and require treatments, others are very useful animal feeds. Our ability to predict whether tannin‐containing feeds confer positive or negative effects will depend on interdisciplinary research between animal nutritionists and plant chemists. The elucidation of tannin structure–activity relationships presents exciting opportunities for future feeding strategies that will benefit ruminants and the environment within the contexts of extensive, semi‐intensive and some intensive agricultural systems. 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The presence of Cd in agricultural soils is of great concern regarding its entry into the food chain. Cadmium enters into the soil–plant environment mainly through anthropogenic activities. Compounds of Cd are more soluble than other heavy metals, so it is more available and readily taken up by plants and accumulates in different edible plant parts through which it enters the food chain. A number of approaches are being used to minimize the entry of Cd into the food chain. Proper plant nutrition is one of the good strategies to alleviate the damaging effects of Cd on plants and to avoid its entry into the food chain. Plant nutrients play a very important role in developing plant tolerance to Cd toxicity and thus, low Cd accumulation in different plant parts. In this report, the role of some macronutrients (nitrogen, phosphorus, sulfur and calcium), micronutrients (zinc, iron and manganese), and silicon (a beneficial nutrient) has been discussed in detail as to how these nutrients play their role in decreasing Cd uptake and accumulation in crop plants. 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These compounds are formed in wines by some yeast species belonging to the genus \u003Cjats:italic>Brettanomyces\u002FDekkera\u003C\u002Fjats:italic> in the presence of hydroxycinnamic acids. These volatile phenols are responsible for the ‘phenolic’, ‘animal’ and ‘stable’ off‐odours found in certain red wines. The results presented show that the synthesis of the high quantities of ethylphenols found in the ‘phenolic’ red wines can occur during the ageing of wines having normally completed their alcoholic and malo‐lactic fermentations. This olfactory fault caused by \u003Cjats:italic>Brettanomyces\u002FDekkera\u003C\u002Fjats:italic> is found more frequently than the classical ‘mousy‐taint’ attributed to this yeast genus. In addition, the study of the mechanisms of biosynthesis of ethylphenols by \u003Cjats:italic>Brettanomyces\u002FDekkera\u003C\u002Fjats:italic> has shown the sequential activities of two enzymes. The first, is a cinnamate decarboxylase (CD), which assures the transformation of certain cinnamic acids into the correspondent vinylphenols; the second is a vinylphenol reductase, which catalyses the reduction of vinylphenols into ethylphenols. The CD activity of \u003Cjats:italic>Brettanomyces\u002FDekkera\u003C\u002Fjats:italic> is not inhibited by the polyphenolic compounds of red wines (procyanidins and catechins) while these compounds do inhibit the CD activity of \u003Cjats:italic>Saccharomyces cerevisiae.\u003C\u002Fjats:italic> On the other hand, the substrate specificities of the CD activities of \u003Cjats:italic>Brettanomyces\u002FDekkera\u003C\u002Fjats:italic> and \u003Cjats:italic>Saccharomyces\u003C\u002Fjats:italic> are different.\u003C\u002Fjats:p>",{"EN":4313},"The origin of ethylphenols in 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O, 1950, Polimorfismo esogene et endogenonei lieviti del genere, Brettanomyces l' Agricoltora Italiana, 50, 193",{},{"id":28,"text":4451,"url":28,"identifiers":4452},"Albagnac G, 1975, La décarboxylation des acides cinnamiques substitués par les levures, Ann Techno Agric, 12, 381",{},{"id":28,"text":4454,"url":28,"identifiers":4455},"Barret A, 1955, Sur quelques accidents de vinification dus à des levures à voile, CR Acad Agric, 41, 426",{},{"id":28,"text":4457,"url":28,"identifiers":4458},"10.1002\u002Fjsfa.2740370915",{"doi":4457},{"id":28,"text":4460,"url":28,"identifiers":4461},"Baumes R, 1988, La Macération pelliculaire dans la vinification en blanc‐Incidences sur la composante volatile des moǔts, Conn Vigne et Vins, 22, 209",{},{"id":28,"text":4463,"url":28,"identifiers":4464},"Boidron J N, 1988, Influence du bois sur certaines substances odorantes des vins, Conn Vigne et Vins, 22, 275",{},{"id":28,"text":4466,"url":28,"identifiers":4467},"Chatonnet P 1991Incidences du bois de chěne sur la composition chimique et les qualités organoleptiques des vins‐Aplications technologiques. Thèse DER Université de Bordeaux II No 2 France.",{},{"id":28,"text":4469,"url":28,"identifiers":4470},"Chatonnet P, 1988, Dosage de phénols volatils dans les vins par chromatographie en phase gazeuse, Sci Alim, 8, 479",{},{"id":28,"text":4472,"url":28,"identifiers":4473},"Chatonnet P Boidron J N 1990Dosage de composés volatils issus du bois de chěne par chromatographie en phase gazeuse‐Application à l'étude de l'élevage des vins en fǔts de chěne. In:Actualités Onologiques 89 Comptes rendu du IV Symposium International d'Cnologie ed Ribereau‐Gayon P. and Lonvaud A. D. Paris France pp477–481.",{},{"id":28,"text":4475,"url":28,"identifiers":4476},"Chatonnet P, 1989, Incidence du traitement thermique du bois de chěne sur sa composition chimique, 2 partie: Evolution de certains composés en fonction de l'intensité de brǔlage, Conn Vigne et Vin, 23, 223",{},{"id":28,"text":4478,"url":28,"identifiers":4479},"Chatonnet P, 1989, Incidence de certains facteurs sur la décarboxylation des acides phénols par la levure, Conn Vigne et Vins, 23, 59",{},{"id":28,"text":4481,"url":28,"identifiers":4482},"Chatonnet P, 1990, Elevage des vins rouges en fǔts de chěne: Evolution de certains composés volatils et de leur impact aromatique, Sci Alim, 10, 565",{},{"id":28,"text":4484,"url":28,"identifiers":4485},"Chaudary S, 1968, GLC investigation of the volatile compounds in extracts from Sauvignon Blanc wines from normal and botrytised grapes, An J Enol Vitic, 19, 6, 10.5344\u002Fajev.1968.19.1.6",{"doi":4486},"10.5344\u002Fajev.1968.19.1.6",{"id":28,"text":4488,"url":28,"identifiers":4489},"Craig J T, 1984, 2‐Ethyl‐3,4,5,6‐tetrahydropyridine—An assessment of its possible contribution to the mousy off‐flavour of wines, Am J Enol Vitic, 35, 46, 10.5344\u002Fajev.1984.35.1.46",{"doi":4490},"10.5344\u002Fajev.1984.35.1.46",{"id":28,"text":4492,"url":28,"identifiers":4493},"Dadic M, 1971, Phenolic taste in beer, Wallerstein Lab Commun, 5",{},{"id":28,"text":4495,"url":28,"identifiers":4496},"Del Re, 1977, Contaminazione da fenoli nei vini, La Chimica e l'Industria, 59, 82",{},{"id":28,"text":4498,"url":28,"identifiers":4499},"Di Stefano R, 1985, Gli etil fénoli nei vini, Vignevini, 5, 35",{},{"id":28,"text":4501,"url":28,"identifiers":4502},"Dubois P, 1983, Flavour of Distilled Beverages, Origin and Developments, 110",{},{"id":28,"text":4504,"url":28,"identifiers":4505},"Dubois P Brule G 1970Etudes des phénols volatils des vins rouges.CR Acad Sci Série D1797–1798.",{},{"id":28,"text":4507,"url":28,"identifiers":4508},"Dubois P, 1982, Constituants volatils odorants des vins de bourgogne élevés en fǔts de chěne, Rev FR Oenol, 88, 51",{},{"id":28,"text":4510,"url":28,"identifiers":4511},"Dubois P, 1971, Etudes des phénols volatils de deux vins rouges, Ann Technol Agric, 20, 131",{},{"id":28,"text":4513,"url":28,"identifiers":4514},"Dubourdieu D Darriet P Chatonnet P 1989Intervention of enzymatic systems of Saccharomyces cerevisiae on some precursors of grape aroma. Paper presented atXIIth International symposium specialised on yeast Leuven 18–22 September 1989 Université Catholique de Louvain France.",{},{"id":28,"text":4516,"url":28,"identifiers":4517},"10.1021\u002Fjf00103a017",{"doi":4516},{"id":28,"text":4519,"url":28,"identifiers":4520},"Etievant P X, 1989, L'odeur de cuir: responsabilité de la fermentation malo‐lactique, Revue des Cnologues, 53, 39",{},{"id":28,"text":4522,"url":28,"identifiers":4523},"Etievant P X, 1989, Sensory impact of volatile phenols on red wine aroma: influence of carbonic maceration and time of storage, Sci Alim, 9, 19",{},{"id":28,"text":4525,"url":28,"identifiers":4526},"Froudiere I, 1990, Actualités Cnologiques 89, 297",{},{"id":28,"text":4528,"url":28,"identifiers":4529},"Goodey A R, 1981, Genetic and biochemical analysis of the ability of Saccharomyces cerevisiae to decarboxylate cinnamic acids, J Genet Microb, 128, 2615",{},{"id":28,"text":4531,"url":28,"identifiers":4532},"Gramatica P, 1978, Etude sur les spécificités de réactions enzymatiques chez Saccharomyces cerevisiae—Décarboxylation d'acides cinnamiques et réduction d'alcools cinnamiliques, Bulletin de Liaison du Groupe Polyphénol, 8, 117",{},{"id":28,"text":4534,"url":28,"identifiers":4535},"Heresztyn T, 1986, Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousy‐wine, Am J Enol Vitic, 37, 127, 10.5344\u002Fajev.1986.37.2.127",{"doi":4536},"10.5344\u002Fajev.1986.37.2.127",{"id":28,"text":4538,"url":28,"identifiers":4539},"10.1007\u002FBF00690165",{"doi":4538},{"id":28,"text":4541,"url":28,"identifiers":4542},"Lanaridis P 1984Recherches sur quelques aspects microbiologiques de la vinification. Thèse 3 Université de Bordeaux II. France.",{},{"id":28,"text":4544,"url":28,"identifiers":4545},"Larue F, 1991, Incidence du développement de Dekkera\u002FBrettanomyces dans les moǔts et les vins, J Int Sci Vigne et Vin, 25, 149",{},{"id":28,"text":4547,"url":28,"identifiers":4548},"Maarse H Visscher C A 1989Volatile compounds in food–Alcoholic beverages. TNO‐CIVO The Netherlands pp1–194.",{},{"id":28,"text":4550,"url":28,"identifiers":4551},"10.1002\u002Foms.1210090710",{"doi":4550},{"id":28,"text":4553,"url":28,"identifiers":4554},"Nykanen M, 1983, Aroma of Beer, Wine and Distilled Alcoholic Beverages",{},{"id":28,"text":4556,"url":28,"identifiers":4557},"1912, Zentr Bakteriol Parasitenk Abstr II, 33, 257",{},{"id":28,"text":4559,"url":28,"identifiers":4560},"10.1007\u002FBF00419012",{"doi":4559},{"id":28,"text":4562,"url":28,"identifiers":4563},"Ribereau‐Gayon P, 1964, Les Composés Phénoliques des Végétaux",{},{"id":28,"text":4565,"url":28,"identifiers":4566},"Ribereau‐Gayon J, 1975, Sci et Techniques du Vin, 234",{},{"id":28,"text":4568,"url":28,"identifiers":4569},"Schanderl H, 1952, Brettanomyces, eine lüstige Hefegattung in flashenvergorenen Schaumwein, Wein und Rebe, 20, 462",{},{"id":28,"text":4571,"url":28,"identifiers":4572},"10.1021\u002Fjf60222a031",{"doi":4571},{"id":28,"text":4574,"url":28,"identifiers":4575},"Schreier P, 1980, Identification and determination of volatile constituents in Burgundy Pinot noir, Lebensm Wiss Technol, 13, 318",{},{"id":28,"text":4577,"url":28,"identifiers":4578},"10.1271\u002Fbbb1961.46.1447",{"doi":4577},{"id":28,"text":4580,"url":28,"identifiers":4581},"10.1021\u002Fjf60134a022",{"doi":4580},{"id":28,"text":4583,"url":28,"identifiers":4584},"Steward P, 1983, Genetic manipulation of yeast, J Inst Brew, 89, 178",{},{"id":28,"text":4586,"url":28,"identifiers":4587},"Strauss C R Heresztyn T 19842‐Acetyl‐tetrahydro‐pyridine—a cause of the mousey taint in wine.Chem IndFebruary 109–110.",{},{"id":28,"text":4589,"url":28,"identifiers":4590},"10.1002\u002Fj.2050-0416.1981.tb04012.x",{"doi":4589},{"id":28,"text":4592,"url":28,"identifiers":4593},"10.1007\u002FBF02542868",{"doi":4592},{"id":28,"text":4595,"url":28,"identifiers":4596},"10.1007\u002FBF02538426",{"doi":4595},{"id":28,"text":4598,"url":28,"identifiers":4599},"Versini G, 1985, Sull'aroma del vino ‘traminer aromatico’ o ‘Gewürztraminer’, Vignevini, 1, 57",{},{"id":28,"text":4601,"url":28,"identifiers":4602},"Versini G, 1983, Confronto tra i componenti volatili dei vini rossi ottenuti con macerazione tradizionale e macerazione carbonica, L'Enotecnico, 9, 595",{},{"id":28,"text":4604,"url":28,"identifiers":4605},"10.1038\u002F1801479a0",{"doi":4604},{"id":28,"text":4607,"url":28,"identifiers":4608},"10.1038\u002F1841427a0",{"doi":4607},{"id":4610,"createTime":4611,"updateTime":4611,"relativeEntities":4612,"slug":4613,"properties":4614,"entityType":984,"verifyStatus":26,"verifyTime":4611,"verifyNote":985,"languages":4625,"translateLanguages":28,"viewCount":32,"primaryUrl":4626,"fullTextUrl":28,"authors":4627,"publicationType":1030,"publisherRelationship":4660,"citationCount":4718,"citationInfo":4719,"publishDate":4722,"publishYear":4720,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":4723,"openAccess":28,"references":4724,"isForceReanalyzing":1188},"962bf643-0612-4d0a-9067-1703a7b8ebc5","2024-09-23T15:42:06.870+00:00",[],"A-cold-shortening-effect-in-beef-muscles",{"openalex":4615,"mag":4617,"abstract":4619,"title":4621,"doi":4623},{"VOID":4616},"W2047809350",{"VOID":4618},"2047809350",{"EN":4620},"\u003Cjats:title>Abstract\u003C\u002Fjats:title>\u003Cjats:p>Isolated fresh beef muscles have been found to shorten more at 2° than at 37°. Minimum shortening occurs in the temperature region of 14–19°. At higher temperatures shortening coincides with the onset of rigor mortis but at low temperatures it begins rapidly and usually immediately. This shortening is reversible. Three different beef muscles show this effect but two rabbit muscles do not.\u003C\u002Fjats:p>",{"EN":4622},"A cold shortening effect in beef muscles",{"VOID":4624},"10.1002\u002Fjsfa.2740141103",[31],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Fjsfa.2740141103",[4628,4645],{"id":4629,"sortIndex":32,"researcher":28,"roles":4630,"affiliations":4631,"properties":4640,"displayName":4642,"givenName":28,"familyName":28},"dd81282d-aa16-4568-9577-ed44b43ec579",[],[4632],{"id":4633,"sortIndex":32,"affiliation":4634,"properties":28},"0ca032e2-1513-4e02-86e4-47a3e36d2686",{"id":4633,"createTime":28,"updateTime":28,"relativeEntities":4635,"slug":28,"properties":4636,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":4639,"statistic":28},[],{"title":4637},{"VI":4638},"Meat Industry Research Institute of New Zealand (Inc.), P. O. 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R. &Davey C. L. unpublished results",{},{"id":28,"text":4738,"url":28,"identifiers":4739},"Embden G. cited by Lundsgaard reference 6",{},{"id":28,"text":4741,"url":28,"identifiers":4742},"10.1098\u002Frspb.1950.0021",{"doi":4741},{"id":28,"text":4744,"url":28,"identifiers":4745},"Csapo A., 1960, Structure and Function of Muscle, 244",{},{"id":28,"text":4747,"url":28,"identifiers":4748},"10.1111\u002Fj.1749-6632.1959.tb49328.x",{"doi":4747},{"id":28,"text":4750,"url":28,"identifiers":4751},"10.1111\u002Fj.1365-2621.1960.tb17938.x",{"doi":4750},{"id":28,"text":4753,"url":28,"identifiers":4754},"Szent‐Gyorgyi A., 1951, Chemistry of Muscular Contraction, 103",{},{"id":28,"text":4756,"url":28,"identifiers":4757},"10.1016\u002F0006-3002(62)90532-2",{"doi":4756},{"id":4759,"createTime":4760,"updateTime":4760,"relativeEntities":4761,"slug":4762,"properties":4763,"entityType":984,"verifyStatus":26,"verifyTime":4774,"verifyNote":985,"languages":4775,"translateLanguages":28,"viewCount":32,"primaryUrl":4776,"fullTextUrl":28,"authors":4777,"publicationType":1030,"publisherRelationship":4800,"citationCount":4857,"citationInfo":4858,"publishDate":4861,"publishYear":4859,"citationAnalyzeStatus":884,"lastCitationAnalyze":28,"indexDatabases":4862,"openAccess":28,"references":4863,"isForceReanalyzing":1188},"e92005a6-ecae-47c0-a0d8-96a576024c87","2024-08-22T04:52:09.808+00:00",[],"Flavor-quality-of-fruits-and-vegetables",{"openalex":4764,"mag":4766,"abstract":4768,"title":4770,"doi":4772},{"VOID":4765},"W2058264527",{"VOID":4767},"2058264527",{"EN":4769},"\u003Cjats:title>Abstract\u003C\u002Fjats:title>\u003Cjats:p>Fruits and vegetables are important sources of vitamins, minerals, dietary fiber, and antioxidants. The relative contribution of each commodity to human health and wellness depends upon its nutritive value and per capita consumption; the latter is greatly influenced by consumer preferences and degree of satisfaction from eating the fruit or vegetable. Flavor quality of fruits and vegetables is influenced by genetic, preharvest, harvesting, and postharvest factors. The longer the time between harvest and eating, the greater the losses of characteristic flavor (taste and aroma) and the development of off‐flavors in most fruits and vegetables. Postharvest life based on flavor and nutritional quality is shorter than that based on appearance and textural quality. Thus, it is essential that good flavor quality be emphasized in the future by selecting the best‐tasting genotypes to produce, by using an integrated crop management system and harvesting at the maturity or ripeness stage that will optimize eating quality at the time of consumption, and by using the postharvest handling procedures that will maintain optimal flavor and nutritional quality of fruits and vegetables between harvest and consumption. Copyright © 2008 Society of Chemical Industry\u003C\u002Fjats:p>",{"EN":4771},"Flavor quality of fruits and vegetables",{"VOID":4773},"10.1002\u002Fjsfa.3293","2024-08-22T04:52:09.807+00:00",[31],"https:\u002F\u002Fonlinelibrary.wiley.com\u002Fdoi\u002F10.1002\u002Fjsfa.3293",[4778],{"id":4779,"sortIndex":32,"researcher":28,"roles":4780,"affiliations":4781,"properties":4793,"displayName":4797,"givenName":28,"familyName":28},"7d1bfacf-b13a-491c-8ddb-3cb908fe7f21",[],[4782],{"id":4783,"sortIndex":32,"affiliation":4784,"properties":4790},"2ce8034f-3b86-4fd0-82b7-6bd426fcc60f",{"id":4783,"createTime":28,"updateTime":28,"relativeEntities":4785,"slug":28,"properties":4786,"entityType":28,"verifyStatus":28,"verifyTime":28,"verifyNote":28,"languages":28,"translateLanguages":28,"viewCount":28,"url":28,"parentIds":4789,"statistic":28},[],{"title":4787},{"VI":4788},"Department of Plant Sciences, University of California, Davis, CA 95616, United States",[],{"title":4791},{"EN":4792},"Department of Plant Sciences, University of California Davis, CA, 95616, USA",{"orcid":4794,"title":4796,"openalex":4798},{"VOID":4795},"https:\u002F\u002Forcid.org\u002F0009-0003-5160-9334",{"EN":4797},"Adel A. 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