Papers mentioning bartlett pear or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The aroma compounds in two commercial Bartlett pear brandies clearly differing in their overall aroma profiles were detected in the volatile fractions by the aroma extract dilution... Read full abstract on PubMed →
Pear fruit usually soften and develop a melting texture when harvested at the mature green stage and ripened. The reason why the fruit does not fully ripen on the tree is unknown.... Read full abstract on PubMed →
The alkyl ethyl and methyl esters of (2E,4Z)-2,4-decadienoic acid found in head-space samples of ripe Bartlett pear (Pyrus communis L.) stimulated a response from neonate larvae of... Read full abstract on PubMed →
Edible mushrooms are not only a valued culinary ingredient but also have several potential medicinal and industrial applications. They are a rich source of protein, fiber, vitamins... Read full abstract on PubMed →
Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identif... Read full abstract on PubMed →
Potent odorants in Native spearmint, Scotch spearmint, and Macho mint oils were determined by the combined use of gas chromatography-olfactometry (GCO), gas chromatography-mass spe... Read full abstract on PubMed →
<h4>Background</h4>Camellia huana, an endangered plant species with a high ornamental and medicinal value, is designated as a Class I protected plant in China. In the natural state... Read full abstract on PubMed →
The ability to tolerate otherwise toxic compounds can open up unique niches in nature. Among drosophilid flies, few examples of such adaptations are known and those which are known... Read full abstract on PubMed →
Most preservatives are irritating and can easily induce skin sensitivities. Therefore, both domestic and international regulations impose clear restrictions on the use of preservat... Read full abstract on PubMed →
Herein, we reported the synthesis of TiO<sub>2</sub> through different non-hydrolytic sol-gel (NHSG) routes in viscous polymer media. For the first time, the influence of the polym... Read full abstract on PubMed →
One of the world's most sustainable solutions is to replace fossil-based polymers with biopolymers. The production of xanthan gum can be optimized using various renewable and cost-... Read full abstract on PubMed →
Ripening is a key process driving the transformation of non-volatiles in Keemun congou black tea (KCBT), affecting its flavour profile and health functions. In this study, taste wa... Read full abstract on PubMed →
INTRODUCTION: Carbohydrates, which make up 20 to 25% of tea beverages, are responsible for their flavor and bioactivity. Carbohydrates of pu-erh tea change during microbial ferment... Read full abstract on PubMed →
Characteristic metabolites including tea polyphenols, amino acids, catechins, caffeine, sugars and anthocyanins were fully analyzed by high performance liquid chromatography (HPLC)... Read full abstract on PubMed →
Sustainability, low toxicity, and high solute potential are the fundamental reasons for focusing green chemistry on natural deep eutectic solvents (NADES). The application of NADES... Read full abstract on PubMed →
Taste preferences in fishes are known mainly for carnivorous species, whereas herbivorous consumers were rarely used in such studies. The main goal of the present study was to eval... Read full abstract on PubMed →
Trait stability of Lactobacillus plantarum was studied following daily subculture over a 90-d period. Acid and bile tolerance, self-aggregation ability, cell hydrophobicity, pathog... Read full abstract on PubMed →
The oriental fruit fly Bactrocera dorsalis can learn to associate an odor with a sugar reward. However, it is still unclear whether they will learn with different sugar rewards equ... Read full abstract on PubMed →
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 →
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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.