Peer-Reviewed Research Database

Grape — 2,452 papers

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.

Top Contributing Institutions

Where the grape research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Beijing Technology and Business University

Chinese Academy of Agricultural Sciences

Ministry of Agriculture and Rural Affairs

State Key Laboratory of Food Science and Technology

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2023 Environmental science and pollution research international other

Silicon inhibits cadmium uptake by regulating the genes associated with the lignin biosynthetic pathway and plant hormone signal transduction in maize plants.

Cadmium (Cd) contamination in soil poses a severe threat to plant growth and development. In contrast, silicon (Si) has shown promise in enhancing plant resilience under Cd-induced... Read full abstract on PubMed →

PMID: 37995035 DOI: 10.1007/s11356-023-31044-z

2022 Cell death & disease pharmacology

The anthelmintic drug niclosamide induces GSK-β-mediated β-catenin degradation to potentiate gemcitabine activity, reduce immune evasion ability and suppress pancreatic cancer progression.

Niclosamide, a cell-permeable salicylanilide, was approved by the Food and Drug Administration for its anthelmintic efficiency. A growing body of evidence in recent years suggests... Read full abstract on PubMed →

PMID: 35115509 DOI: 10.1038/s41419-022-04573-7 Full text on PMC

2022 aroma analysis

Comprehensive Analysis of Endogenous Volatile Compounds, Transcriptome, and Enzyme Activity Reveals PmCAD1 Involved in Cinnamyl Alcohol Synthesis in Prunus mume.

Floral scent is an important economic and ornamental trait of Prunus mume. The floral volatiles from most cultivars of P. mume in composition exist significant differ... Read full abstract on PubMed →

PMID: 35251090 DOI: 10.3389/fpls.2022.820742 Full text on PMC

2022 gc ms

Identification and Determination of 1,3-Thiazinane-4-carboxylic Acid in Human Urine-Chromatographic Studies.

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 →

PMID: 35054809 DOI: 10.3390/ijms23020598 Full text on PMC

2022 other

Loose Semirigid Aromatic Polyester Bottle Brushes at Poly(2-isopropyl-2-oxazoline) Side Chains of Various Lengths: Behavior in Solutions and Thermoresponsiveness.

A polycondensation aromatic polyester with an oxygen spacer was synthesized and used as a macroinitiator for the grafting of linear poly(2-isopropyl-2-oxazoline) (PiPrOx) by the ca... Read full abstract on PubMed →

PMID: 36559721 DOI: 10.3390/polym14245354 Full text on PMC

2021 Food research international (Ottawa, Ont.) aroma analysis

Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines.

In this study cell surface hydrophobicity and the ability to adhere on abiotic surfaces (polystyrene plates, stainless steel and oak chips) of 10 Candida zemplinina strains were as... Read full abstract on PubMed →

PMID: 34865787 DOI: 10.1016/j.foodres.2021.110772

2021 Biotechnology reports (Amsterdam, Netherlands) other

Chemical and biochemical bleaching of oat hulls: The effect of hydrogen peroxide, laccase, xylanase and sonication on optical properties and chemical composition.

Oat hulls are an excellent dietary fibre source for food supplements due to their rich lignocellulose composition as well as their great abundance as low-value agricultural side st... Read full abstract on PubMed →

PMID: 34123735 DOI: 10.1016/j.btre.2021.e00624 Full text on PMC

2021 Food chemistry aroma analysis

Changes in volatile compounds of grape pomace distillate (Italian grappa) during one-year ageing in oak and cherry barrels.

The Italian grape pomace distillate grappa is often refined by ageing in wooden barrels. Chemical changes of the volatile profile of two samples produced from a Cabernet Sauvignon/... Read full abstract on PubMed →

PMID: 33279348 DOI: 10.1016/j.foodchem.2020.128658

2021 other

Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.

Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is becoming a more popular option in global wine production. Wines produced from the same grape j... Read full abstract on PubMed →

PMID: 34292980 DOI: 10.1371/journal.pone.0254919 Full text on PMC

2020 Theranostics other

Coniferaldehyde attenuates Alzheimer's pathology via activation of Nrf2 and its targets.

Background: Alzheimer's disease (AD) currently lacks a cure. Because substantial neuronal damage usually occurs before AD is advanced enough for diagnosis, the best hope for diseas... Read full abstract on PubMed →

PMID: 31903114 DOI: 10.7150/thno.36722 Full text on PMC

2020 Journal of food science other

Coniferaldehyde ameliorates the lipid and glucose metabolism in palmitic acid-induced HepG2 cells via the LKB1/AMPK signaling pathway.

Impaired lipid and glucose metabolism in the liver is a crucial characteristic of nonalcoholic fatty liver disease (NAFLD). Coniferaldehyde (CA), a kind of phenolic compound found... Read full abstract on PubMed →

PMID: 33037652 DOI: 10.1111/1750-3841.15482

2019 RSC advances other

Methyl divanillate: redox properties and binding affinity with albumin of an antioxidant and potential NADPH oxidase inhibitor.

Vanillic acid is a widely used food additive (flavouring agent, JECFA number: 959) with many reported beneficial biological effects. The same is true for its ester derivative (meth... Read full abstract on PubMed →

PMID: 35514705 DOI: 10.1039/c9ra02465d Full text on PMC

2019 gc ms

Gas Phase Kinetics and Mechanistic Insights for the Reactions of Cl atoms with Isopropyl Formate and Isobutyl Formate.

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 →

PMID: 31694375 DOI: 10.1021/acs.jpca.9b08410

2016 Food research international (Ottawa, Ont.) other

Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects.

This study discusses chemical data corresponding to the analysis of twenty-one wood-extractable aromatic compounds in twenty-four different barrels varying in the toasting level at... Read full abstract on PubMed →

PMID: 28460909 DOI: 10.1016/j.foodres.2016.08.002

2014 Food chemistry other

Coulometric titration with electrogenerated oxidants as a tool for evaluation of cognac and brandy antioxidant properties.

Stoichiometric coefficients for reactions of cognac antioxidants with coulometric titrants (electrogenerated bromine and hexacyanoferrate(III) ions) have been found. Ellagic and ga... Read full abstract on PubMed →

PMID: 24360422 DOI: 10.1016/j.foodchem.2013.10.133

2014 other

Hedonic appreciation and verbal description of pleasant and unpleasant odors in untrained, trainee cooks, flavorists, and perfumers.

Olfaction is characterized by a salient hedonic dimension. Previous studies have shown that these affective responses to odors are modulated by physicochemical, physiological, and... Read full abstract on PubMed →

PMID: 24478743 DOI: 10.3389/fpsyg.2014.00012 Full text on PMC

2007 Journal of mass spectrometry : JMS gc ms

GC/MS-positive ion chemical ionization and MS/MS study of volatile benzene compounds in five different woods used in barrel making.

Extracts from acacia, chestnut, cherry, mulberry, and oak wood, used in making barrels for aging wine and spirits were studied by GC/MS positive ion chemical ionization (PICI). Woo... Read full abstract on PubMed →

PMID: 17370248 DOI: 10.1002/jms.1193

2004 Prikladnaia biokhimiia i mikrobiologiia other

[Effect of acid hydrolysis of oak wood on its aroma-forming complex].

The effect of acid hydrolysis of English oak (Quercus robur. L) wood on its aroma-forming complex was studied. The contents of methanol, acetic and crotonic acids, and furfural inc... Read full abstract on PubMed →

PMID: 15609864

1992 unrelated

Biodegradation of diphenyl ether and its monohalogenated derivatives by Sphingomonas sp. strain SS3.

The bacterium Sphingomonas sp. strain SS3, which utilizes diphenyl ether and its 4-fluoro, 4-chloro, and (to a considerably lesser extent) 4-bromo derivatives as sole sources of ca... Read full abstract on PubMed →

PMID: 1444384 DOI: 10.1128/aem.58.9.2744-2750.1992 Full text on PMC

1977 Zeitschrift fur Lebensmittel-Untersuchung und -Forschung other

The influence of heat on the aroma of cloudberries (rubus Chamaemorus l.).

The qualitative and quantitative differences between the volatiles of fresh and heated cloudberries have been evaluated and the significance of the differences calculated. 14 new c... Read full abstract on PubMed →

PMID: 835340 DOI: 10.1007/BF01123552

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.