Papers mentioning passionfruit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Tubers of five cultivars of potato were stored at 4 degrees C for 2, 3, and 8 months and baked in a conventional oven. The flavor compounds from the baked potato flesh were isolate... Read full abstract on PubMed →
Methane (CH4) emission of dairy cows contributes significantly to the carbon footprint of the dairy chain; therefore, a better understanding of CH4 formation is urgently needed. Th... Read full abstract on PubMed →
OBJECTIVE: To analysis the changes of chemical compounds in fried Foeniculum vulgare. METHOD: Cleaned F. vulgare were fried with honey, Pharbitis nil, salt solution, vinegar, wine... Read full abstract on PubMed →
One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and... Read full abstract on PubMed →
Increased attention has been given to whole grain and plant-based foods due to health concerns. Sweet fermented oats (SFOs) are such traditional fermented food from China. However,... Read full abstract on PubMed →
Traditional spontaneous fermentation in microecosystem with microbial successions and environmental variables results in inconsistent quality of fermented foods. We therefore propo... Read full abstract on PubMed →
Despite being isomers having the same citrus-like, floral odor, geraniol, 1, and nerol, 3, show different odor thresholds. To date, no systematic studies are at hand elucidating th... Read full abstract on PubMed →
Oleocellosis is a serious physiological disorder in citrus fruit that mainly results in appearance and quality deterioration. It has been well established that the occurrence of ol... Read full abstract on PubMed →
Research was carried out in order to evaluate the effect of drought and salinity on Citrus aurantium L. plant physiological characteristics, total phenolic, flavonoid and ascorbic... Read full abstract on PubMed →
Gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) analyses were conducted on essential oil extracted from Saudi Arabian Artemisia judaica L. (A. judaica) aer... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Kaempferia galanga L. is a stemless, rhizomatous, aromatic, perennial and indigenous herb. It is native to India and distributed in China, Banglades... Read full abstract on PubMed →
The olive fruit fly Bactrocera oleae, is the major key pest of olive groves worldwide. As an odor-driven species, its intraspecific communication has been thoroughly investigated,... Read full abstract on PubMed →
Volatile organic compounds (VOCs) and flavor characteristics of Rosa roxburghii Tratt. (RR) and Rosa sterilis (RS) were analyzed using headspace solid-phase microextraction coupled... Read full abstract on PubMed →
Functional food plants are nature's gift to human beings to help them battle against various ailments for thousands of years. With the global pursuit of improving the quality of li... Read full abstract on PubMed →
The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods o... Read full abstract on PubMed →
Influenza A is a serious pathogen itself, but often leads to dangerous co-infections in combination with bacterial species such as Streptococcus pyogenes. In comparison to classica... Read full abstract on PubMed →
The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometr... Read full abstract on PubMed →
The airing process of sauce-flavor Baijiu is a critical operation that serves the functions of cooling, homogenizing, and facilitating microbial proliferation and metabolism. Compr... Read full abstract on PubMed →
Phosphine (PH3) has been widely used as a fumigant in food storage, but increasing PH3 resistance in major pests makes finding alternative fumigants urgent. Methyl benzoate (MBe),... Read full abstract on PubMed →
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoa... 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.