Papers mentioning baijiu or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Different strains play crucial roles in achieving the desired diversification of Huangjiu products. Yarrowia lipolytica strains with high (F4) and low (167) erythritol production a... Read full abstract on PubMed →
BACKGROUND: The use of sugar substitutes in food products has recently increased. Limited information regarding the role of various sugar substitutes in caries prevention was found... Read full abstract on PubMed →
The sugar alcohol erythritol is a relatively new food ingredient. It is naturally occurring in plants, however, produced commercially by fermentation. It is also produced endogenou... Read full abstract on PubMed →
Xylitol and erythritol are widely used in a variety of food and oral care products as sugar substitutes. Although a number of studies have been conducted on the health benefits of... Read full abstract on PubMed →
Dietary habits that include an excess of added sugars have been strongly associated with an increased risk of obesity, heart disease, diabetes, and tooth decay. With this associati... Read full abstract on PubMed →
Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies,... Read full abstract on PubMed →
In-depth knowledge bases on physiological properties of microbes are required to design a better microbial system at a gene level and to develop an industrially viable process in a... Read full abstract on PubMed →
Baijiu is popular with a long history and balanced flavor. Flavor type is the most widely used classification mode for Baijiu. However, the evolutionary relationships of Baijiu fla... Read full abstract on PubMed →
Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains... Read full abstract on PubMed →
Two analytical methods based on gas chromatography with direct injection are described for the quantitative analysis of volatile compounds (acetals, aldehydes, esters, alcohols, an... Read full abstract on PubMed →
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bru... Read full abstract on PubMed →
Oomycetes, represented by Phytophthora, are seriously harmful to agricultural production, resulting in a decline in grain quality and agricultural products and causing great econom... Read full abstract on PubMed →
BACKGROUND: Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the format... Read full abstract on PubMed →
The escalating proliferation of cyanobacteria poses significant taste and odor (T/O) challenges, impacting freshwater ecosystems, public health, and water treatment costs. We exami... Read full abstract on PubMed →
A potentiometric E-tongue system based on low-selective polymeric membrane and chalcogenide-glass electrodes is employed to monitor the taste-and-odor-causing pollutants, geosmin (... Read full abstract on PubMed →
Hexanal, 2-heptenal, and nonanal were identified as relevant reaction products formed in the course of the lipid peroxidation of heated peanut oil. For the identification of potent... Read full abstract on PubMed →
Problems due to the taste and odor in drinking water are common in treatment facilities around the world. Taste and odor are perceived by the public as the primary indicators of th... Read full abstract on PubMed →
Monoterpenes are found in the volatile essence of flowers, plants oils, and herbal medicines. Some are commonly used as food additives and fragrance components, and many are found... Read full abstract on PubMed →
Guanxingao is a kind of traditional Chinese rubber electuary medicine which is able to either cure or guard against coronary heart disease and angina pectoris. The contents of camp... Read full abstract on PubMed →
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flav... 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.