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.
Enzymatic and chemical modifications of soy protein isolate (SPI) were studied in order to improve SPI properties for their use as wall material for a-tocopherol microencapsulatio... Read full abstract on PubMed →
A general procedure for the selective preconcentration and purification of mercaptans has been developed. Mercaptans are strongly retained in a small (20 mg) SPE cartridge containi... Read full abstract on PubMed →
A fast method for the determination of aroma-powerful polyfunctional thiols at ng L(-1) level has been developed. Mercaptans are selectively retained in a 50mg solid-phase extracti... Read full abstract on PubMed →
A multidimensional chromatographic strategy has been developed and optimized with the purpose of identifying different odorants potentially relevant to the aroma and flavor of aged... Read full abstract on PubMed →
Volatile components of three commercial plain sufus or fermented soybean (Glycine max) curds (A-C) were extracted by a supercritical fluid extraction apparatus and analyzed by gas... Read full abstract on PubMed →
Combinatorial chemistry was used to extend the knowledge of beer thiols by synthesizing 13 mercapto primary alcohols and 6 other compounds (mercapto ketones and corresponding alcoh... Read full abstract on PubMed →
Odoriferous glands of Tribolium confusum produce volatile compounds which are stored in special reservoirs. Besides the previously reported 2-methyl- and 2-ethyl-1,4-benzoquinones,... Read full abstract on PubMed →
Tea cultivars significantly influence aroma, yet essential odorants linked to specific cultivars remain underexplored. In this study, an integrated sensomics approach identified 57... Read full abstract on PubMed →
Heterogeneous oxidation of hydrocarbons via low-pressure nonthermal plasma has traditionally focused on nonvolatile compounds since volatile or semivolatile hydrocarbons can partit... Read full abstract on PubMed →
<i>Ziziphus jujuba</i> (jujube) honey, as a significantly agricultural product, faces persistent challenges in quality control due to the absence of reliable authentication techniq... Read full abstract on PubMed →
The lipid-flavor transformation mechanism during independently screened Lactiplantibacillus plantarum B22-mediated cream fermentation remains unclear. This study integrated flavoro... Read full abstract on PubMed →
This research examined the volatile organic compounds (VOCs), physicochemical characteristics, and microbial communities in refrigerated sauce-braised duck flippers (SDFs). Analysi... Read full abstract on PubMed →
The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and... Read full abstract on PubMed →
INTRODUCTION: Fengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages,... Read full abstract on PubMed →
The ability of some white rot basidiomycetes to remove lignin selectively from wood indicates that low molecular weight oxidants have a role in ligninolysis. These oxidants are lik... Read full abstract on PubMed →
To investigate the core fungal community succession and its effects of volatile compound production during different stages (D-1, D-2, D-3, E-4, E-5, and E-6) of Hengshui Laobaigan... Read full abstract on PubMed →
Delayed treatment of insomnia-related symptoms can harm physical health and increase the psychological burden. In addition to oral medications and some physical therapies, aromathe... Read full abstract on PubMed →
Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the "bone of wine". In this study, the microbial community and flavor substance... Read full abstract on PubMed →
Fugitive emission has been becoming an important source of volatile organic compounds (VOCs) in pharmaceutical industry, but the exact contribution of fugitive emission remains inc... Read full abstract on PubMed →
The Chishui River basin is the main production area of the sauce-flavor Baijiu. Due to the particularity of sauce-flavor Baijiu technology, a large site of workshops needs to be bu... 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.