ArticleFood chemistry: X2025
Metabolite profiling of foxtail millet varieties from Qingyang using GC-MS and LC-MS analysis.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- Ecological and genetic regulation of nutritional composition, pasting properties and metabolomic profiles in foxtail millet.Food chemistry: X · 2026Article
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5 authors.
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Abstract
Foxtail millet has been cultivated in Gansu Province for centuries, with several dominant cultivars; however, the metabolic differences among these varieties remain unclear. Therefore, the volatile and non-volatile metabolites of five different millets cultivars were analyzed using GC-MS and LC-MS techniques. A total of 64 volatile compounds were detected by GC-MS, among which aldehydes were the main contributors to foxtail millet flavor. A total of 1512 metabolites were detected by LC-MS. Comparison of HMDB (Human Metabolome Database) showed that the proportion of lipids and lipid-like molecules among the metabolites of JG21, ZZ13, and JF107 was the highest, while those of HM and JG1 predominantly consisted of organic acids and their derivatives. Additionally, 16 differential metabolites of polyphenols were screened and the biosynthetic pathways of flavonoids such as apigenin, luteolin, and phloretin were identified through KEGG (Kyoto Encyclopedia of Genes and Genomes) annotation. This study can provide a reference for the processing and quality control of downstream products of foxtail millet.
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