Papers mentioning brandy 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 assess volatile impurities and ethanol content in ethanol-based hand sanitizers. A total of 31 different brands of hand sanitizers were analyzed using headspace... Read full abstract on PubMed →
Huangjiu, a traditional Chinese alcoholic beverage with a history spanning thousands of years, holds significant cultural and economic value in China. Despite its importance, the c... Read full abstract on PubMed →
BACKGROUND: With concerns about depletion of fossil fuel and environmental pollution, synthesis of biofuels such as isobutanol from low-cost substrate by microbial cell factories h... Read full abstract on PubMed →
Associations between measured specific VOC reported to be associated with dampness and microbial growth in dwellings and asthma, lung function were investigated in 159 adults (one... Read full abstract on PubMed →
The fruit-like aroma of two valine-derived volatiles, isobutanol and isobutyl acetate, has great impact on the flavour and taste of alcoholic beverages, including sake, a tradition... Read full abstract on PubMed →
Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the ch... Read full abstract on PubMed →
The importance of insects for angiosperm pollination is widely recognized. In fact, approximately 90% of all plant species benefit from animal-mediated pollination. However, only r... Read full abstract on PubMed →
Biomanufacturing is a type of manufacturing that utilizes biological systems (e.g., living microorganisms, resting cells, animal cells, plant cells, tissues, enzymes, or in vitro s... Read full abstract on PubMed →
The efficacy of probiotics for sepsis attenuation might be associated with the alteration of short-chain fatty acids (SCFAs). We investigated the impact of probiotics with the diff... Read full abstract on PubMed →
The corpse plant (Amorphophallus titanum) is so named because it produces a pungent, foul odor when flowering. Little is known about how the emitted volatiles change throughout the... Read full abstract on PubMed →
Pálinka is Hungarian traditional alcoholic drink, and its quality is strongly depending on applied yeast strain. Unfortunately, all commercial yeast strains used the production of... Read full abstract on PubMed →
To determine the differences in the characteristic volatile compounds between winemaking areas in the Xinjiang region, this study was conducted by sampling <i>Cabernet Sauvignon</i... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Traditional Chinese medicine believes that depression syndrome has become one of the core pathogenesis of insomnia. The pharmacology of traditional... Read full abstract on PubMed →
This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine compositio... Read full abstract on PubMed →
The objective of this study was to investigate the effects of 11 active compounds of essential oils (ACEO) on rumen fermentation characteristics and methane production. Two trials... Read full abstract on PubMed →
OBJECTIVE: To analyze the chemical constituents of the essential oil from Chimonanthus zhejiangensis. METHODS: Steam distillation was employed to extract volatile compounds of esse... Read full abstract on PubMed →
Extracellular vesicles (EVs) are pivotal mediators of intercellular communication and have emerged as key biomarkers in biomedical research. Their characterisation is conventionall... Read full abstract on PubMed →
Heterocyclic fragrance compounds possess unique aromas that can enhance flavor of products, but their applications are limited due to high volatility, short storage durations, and... Read full abstract on PubMed →
Recent studies show the immense capacities of the unified quantitation of aroma and taste compounds using liquid chromatography-mass spectrometry (LC-MS). The goal of this study wa... Read full abstract on PubMed →
3-Acetylpyridine, an antagonistic agent of nicotinic acid, was given to suckling rats from 6 days of age. Rats were killed at 6, 9, 12, 15, 18, 21, 24, 27 and 30 days of age respec... 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.