Papers mentioning cognac 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 investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100-600 MPa) and duration (10-30 min) on polyphenols and volatile aromatic co... Read full abstract on PubMed →
This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural... Read full abstract on PubMed →
The flavor characteristics of distilled liquors significantly affect consumer acceptance and adoption. Therefore, odorants that contribute to sensory properties have received more... Read full abstract on PubMed →
Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes.... Read full abstract on PubMed →
In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work wa... Read full abstract on PubMed →
In this study, solid-state fermentation (SSF) was proposed as an alternative approach to obtain optically pure forms of one of the most common aroma compounds, whisky lactone. Fila... Read full abstract on PubMed →
The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process,... Read full abstract on PubMed →
The selection of yeasts with certain biotechnology properties has recently emerged as a possible alternative for improving and ensuring wine quality. The aim of this work was to ap... Read full abstract on PubMed →
This study evaluated the antioxidant and neuropharmacological potentials of methanol extract of <i>Oroxylum indicum</i> bark (MOIB) to advocate the scientific basis of its traditio... Read full abstract on PubMed →
Butyl butyrate has shown wide applications in food, cosmetic, and biofuel sectors. Currently, biosynthesis of butyl butyrate still requires exogenous addition of precursors and lip... Read full abstract on PubMed →
The alpha-hydroxy esters are increasingly employed in cosmetic, food, and pharmaceutical formulations as they determine reduced skin-irritant effects in comparison with the respect... Read full abstract on PubMed →
White mold (<i>Sclerotinia sclerotiorum</i>) reduces potato yield and quality in Sinaloa, Mexico. This study first evaluated the in vitro efficacy of <i>Trichoderma azevedoi</i>, <... Read full abstract on PubMed →
Industrial hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) is synthesized using carbon-intensive H<sub>2</sub> gas production and purification, anthraquinone hydrogenation, and anth... Read full abstract on PubMed →
The aim of this study was to assess respondents' opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) (10, 20, 30%) on the quali... Read full abstract on PubMed →
Common bean (Phaseolus vulgaris L.) is one of the most important crops in human food production. The occurrence of diseases, such as white mold, caused by Sclerotinia sclerotiorum... 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 →
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 →
Rate coefficients for the reactions of Cl atoms with isopropyl formate (IPF) and isobutyl formate (IBF) were measured experimentally over the temperature range of 268-363 K and at... Read full abstract on PubMed →
This study successfully prepared La <sub><i>x</i></sub> Ce<sub>1-<i>x</i></sub> CoO<sub>3</sub> (<i>x</i> = 0.2, 0.4, 0.6, 0.8, 1) series perovskite oxide catalysts by co precipita... Read full abstract on PubMed →
Odorant receptors (ORs) are main actors of the insects peripheral olfactory system, making them prime targets for pest control through olfactory disruption. Traditional methods emp... 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.