Papers mentioning apple or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study aimed to evaluate the effectiveness of exogenous osmoprotectant application in increasing the stability of aroma quality and grain yield of Pare Wangi on different soil... Read full abstract on PubMed →
L-ascorbic acid (vitamin C) was first isolated in 1928 and subsequently identified as the long-sought antiscorbutic factor. Industrially produced L-ascorbic acid is widely used in... Read full abstract on PubMed →
This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerev... Read full abstract on PubMed →
This study was carried out to estimate the daily intakes (EDIs) of artificial sweeteners such as saccharin, stevioside, D-sorbitol and aspartame in order to evaluate the safety of... Read full abstract on PubMed →
RATIONALE: Because of their potential therapeutic effects, N-methyl-D-aspartate (NMDA) receptor antagonists have been investigated for clinical use. Unfortunately, many channel-blo... Read full abstract on PubMed →
The increasing demand for sustainable food-grade emulsifiers has stimulated interest in enzymatic processes utilizing renewable feedstocks. However, the use of waste cooking oil (W... Read full abstract on PubMed →
Worldwide, phytopathogenic fungi, bacteria, and viruses are responsible for huge crop losses each year, threatening agricultural progress and food security and causing massive econ... Read full abstract on PubMed →
The production process of Jiang-flavored Baijiu is highly elaborate, and the flavor characteristics and quality of the base liquor (BL) exert a substantial impact on the quality of... Read full abstract on PubMed →
Maotai-flavor Baijiu, a traditional Chinese liquor produced via solid-state fermentation, exhibits diverse base Baijiu types due to variations in fermentation rounds, styles, and g... Read full abstract on PubMed →
N-pentylamine is a toxic, harmful, and flammable volatile organic compound (VOC), and its real-time and effective detection is essential to ensure production and life safety. Never... Read full abstract on PubMed →
Poly(vinyl ethers) (PVEs) have many applications, such as adhesives, lubricants, and anticorrosive agents, thanks to their elastic, nonirritating, and chemically inert properties.... Read full abstract on PubMed →
Organic volatiles produced by fruits can result in overestimation of sweetness by humans, but it is unknown if a comparable phenomenon occurs in other species. Honey bees collect n... Read full abstract on PubMed →
The aim of this study was to develop an oxygen scavenger and antioxidant active packaging material for fried peanuts. The packaging solution, which has been made at the laboratory... Read full abstract on PubMed →
It is well established that homocysteine (Hcy) and its thiolactone (HTL) are reactive towards aldehydes in an aqueous environment, forming substituted thiazinane carboxylic acids.... Read full abstract on PubMed →
Measures of behavioral sensitivity provide an important guide for choosing the stimulus concentrations used in functional experiments. This information is particularly valuable in... Read full abstract on PubMed →
In an attempt to improve reproducibility, more attention is being paid to potential sources of stress in the laboratory environment. Here, we report that the mere proximity of preg... Read full abstract on PubMed →
Insects house humidity-sensing neurons in the antenna, which is presumed to be important for a variety of behaviors and survival since water is a crucial component of the environme... Read full abstract on PubMed →
Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape j... Read full abstract on PubMed →
In plants the oxidative cleavage of carotenoid substrates produces volatile apocarotenoids, including β-ionone, 6-methyl-5-hepten-2-ol, and α-ionone; these compounds are important... Read full abstract on PubMed →
Odorant-degrading enzymes (ODEs) are considered to play key roles in odorant inactivation to maintain the odorant receptor sensitivity of insects. Some members of carboxylesterase... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.