{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T14:08:10Z","timestamp":1790172490156,"version":"4.1.0"},"reference-count":26,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T00:00:00Z","timestamp":1776643200000},"content-version":"vor","delay-in-days":19,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The high\u2010value utilization of\n                    <jats:italic>\n                      <jats:styled-content style=\"fixed-case\">Xanthoceras<\/jats:styled-content>\n                      sorbifolium (X. sorbifolium) kernels\n                    <\/jats:italic>\n                    is currently constrained by the presence of intense bitter compounds, primarily trigonelline. This study presents a novel, solvent\u2010based debittering process designed to achieve a synergistic balance between complete bitterness removal and the preservation of structural and nutritional integrity. Through systematic optimization of ethanol concentration, extraction time, and temperature, the process achieved a remarkable 93.5% reduction in trigonelline content (from 314.0 to 20.5\u2009mg\/kg), resulting in a bitterness score of zero. Crucially, the debittered kernels maintained their structural integrity with exceptional retention of key nutrients, including proteins (98.90%) and lipids (95.91%). Comparative analysis confirmed that the optimized process effectively eliminates bitterness while preserving the kernels' desirable sensory attributes and nutritional profile. These findings provide a robust and practical technical framework for the industrial\u2010scale processing and value\u2010added application of\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>X. sorbifolium<\/jats:italic>\n                    <\/jats:styled-content>\n                    kernels in the food industry.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71807","type":"journal-article","created":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T05:27:47Z","timestamp":1776749267000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of a Novel Debittering Process for\n                    <scp>\n                      <i>Xanthoceras sorbifolium<\/i>\n                    <\/scp>\n                    Kernels to Preserve High Nutrition and Superior Flavor"],"prefix":"10.1002","volume":"14","author":[{"given":"Yan","family":"Chen","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Nanchang University  Nanchang China"},{"name":"College of Food Science and Technology, Nanchang University  Nanchang China"},{"name":"Sino German Joint Research Institute Nanchang University  Nanchang China"},{"name":"International Institute of Food Innovation Nanchang University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi","family":"Fang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Nanchang University  Nanchang China"},{"name":"College of Food Science and Technology, Nanchang University  Nanchang China"},{"name":"Sino German Joint Research Institute Nanchang University  Nanchang China"},{"name":"International Institute of Food Innovation Nanchang University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaowei","family":"Zhang","sequence":"additional","affiliation":[{"name":"Sino German Joint Research Institute Nanchang University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanchang University  Nanchang China"},{"name":"Sino German Joint Research Institute Nanchang University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9840-940X","authenticated-orcid":false,"given":"Yong","family":"Wu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Nanchang University  Nanchang China"},{"name":"Sino German Joint Research Institute Nanchang University  Nanchang 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