Papers mentioning grape 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 aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to id... Read full abstract on PubMed →
The Mentha species of family Lamiaceae are famous for their flavor and are commercially used in many food products worldwide. They are widely used to cure digestive problems as wel... Read full abstract on PubMed →
The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the functional properties, flavor characteristics, and storage stability of soybean milk at 4 °C... Read full abstract on PubMed →
Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, dependi... Read full abstract on PubMed →
Reports concerning the beneficial effects of D-ribose administration in cardiovascular and muscle stressful conditions has led to suggestions for the use of ribose as an energizing... Read full abstract on PubMed →
BACKGROUND: Movement of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), in stored products is mediated by food volatiles and other semiochemicals. R... Read full abstract on PubMed →
Fermentation with excellent aroma-producing yeasts can enhance the flavour of soy sauce. In this work, Millerozyma farinosa CS2.23, Zygosaccharomyces rouxii CS2.42, and Candida par... Read full abstract on PubMed →
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on t... Read full abstract on PubMed →
PURPOSE: The purpose of this review was to identify the best solution for rapid and noninvasive diagnosis and long-term monitoring of patients affected by inflammatory gastrointest... Read full abstract on PubMed →
Maillard reactions occur in dairy products during heat treatment. Furfuryl alcohol (FA) may be found in dairy products as a result of Maillard reactions. The recent posting in Cali... Read full abstract on PubMed →
Formaldehyde is toxic and has been implicated in the pathologies of various diseases, such as cognitive impairment and cancer. Though d-ribose is widely studied and provided as a s... Read full abstract on PubMed →
In 2018, the EFSA NDA Panel adopted the Scientific Opinion on the safety of d-ribose as a novel food pursuant to Regulation (EU) 2015/2283 when used in a variety of food, concludin... Read full abstract on PubMed →
Functional sugars have attracted attention because of their wide application prospects in the food, cosmetics, and pharmaceutical industries in recent decades. Compared with comple... Read full abstract on PubMed →
Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on D-ribose as a novel food (NF... Read full abstract on PubMed →
Ethyl-2-hydroxy-4-methylpentanoate (ethyl leucate) contributes to a fruity flavor in Japanese sake. The mold Aspergillus oryzae synthesizes leucate from leucine and then the yeast... Read full abstract on PubMed →
The linear C15 alkene, 1-pentadecene, was reacted with NO3 radicals in a Teflon environmental chamber and yields of secondary organic aerosol (SOA) and particulate β-hydroxynitrate... Read full abstract on PubMed →
A direct method for the quantitative determination in grapes of four known precursors of the varietal aromas of the thiol character of wine has been optimized and validated. A smal... Read full abstract on PubMed →
The aroma profile of Bordeaux red wines is known to be marked by blackberry and blackcurrant flavours; this study focused on the fresh blackberry aroma in Bordeaux red wines, using... Read full abstract on PubMed →
A preparative HPLC method was applied to aromatic red wine extracts. Twenty-five fractions with various flavors were thus obtained, and several aromatic reconstitutions were produc... Read full abstract on PubMed →
This study evaluates the specific impact of isolated yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Castilla y León (Spain) red grape... 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.