{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T14:48:40Z","timestamp":1786978120379,"version":"build-2736575974"},"reference-count":28,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T00:00:00Z","timestamp":1767744000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T00:00:00Z","timestamp":1767744000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Millet and highland barley, as low glycemic index (GI) grains, are considered promising ingredients for the development of new plant\u2010based milks. In this study, a millet\u2013highland barley compound milk (MHM) was created by boiling the grains after baking. The product achieved the highest sensory and e\u2010tongue ratings when the millet\u2010to\u2010barley ratio was 1:4.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>During storage, MHM showed increasing acidity and colony count, accompanied by an increase in particle size and a decrease in centrifugal sedimentation rate. The flavor of MHM changed significantly with the increase in microbial activity, as evidenced by a shift from an initial sweet and fresh aroma to a rancid and sour odor. A database of volatile compounds and their correlation heat map with storage time was established by gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSIONS<\/jats:title>\n                    <jats:p>This study provides a theoretical basis and robust data to support the development of personalized, precision\u2010nutrition plant milk beverages and flavor prediction. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70424","type":"journal-article","created":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T10:01:21Z","timestamp":1767780081000},"page":"3300-3309","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Flavor deterioration and shelf\u2010life extension of millet\u2013highland barley composite milk: sensory, microbial, and volatile profiling"],"prefix":"10.1002","volume":"106","author":[{"given":"Ruikang","family":"Lin","sequence":"first","affiliation":[{"name":"National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Center of Grain and Oil Standard Research and Verification Testing College of Food Science and Nutritional Engineering, China Agricultural University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinle","family":"Wang","sequence":"additional","affiliation":[{"name":"National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Center of Grain and Oil Standard Research and Verification Testing College of Food Science and Nutritional Engineering, China Agricultural University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peilin","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Biosystems Engineering and Food Science, National\u2010Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory of Agro\u2010food Resources and High\u2010Value Utilization, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Zhejiang University  Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luman","family":"Sang","sequence":"additional","affiliation":[{"name":"National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Center of Grain and Oil Standard Research and Verification Testing College of Food Science and Nutritional Engineering, China Agricultural University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liangxing","family":"Zhao","sequence":"additional","affiliation":[{"name":"National Center of Technology Innovation (Deep Processing of Highland 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