Peer-Reviewed Research Database

Pepino — 26 papers

Papers mentioning pepino 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 pepino research comes from

paper count of indexed corpus · via OpenAlex

Technical University of Munich

Universitat Politècnica de València

China Agricultural University

Shandong Academy of Agricultural Sciences

Beijing Forestry University

Eastern Institute of Technology

University of Konstanz

Universitat Jaume I

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2023 Food chemistry: X gc ms

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes.

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 →

PMID: 37954144 DOI: 10.1016/j.fochx.2023.100978 Full text on PMC

2019 Scientific reports gc ms

Volatile scents of influenza A and S. pyogenes (co-)infected cells.

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 →

PMID: 31827195 DOI: 10.1038/s41598-019-55334-0 Full text on PMC

2023 Foods (Basel, Switzerland) gc ms

Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma.

This study aims to understand the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi as well as their effects on the... Read full abstract on PubMed →

PMID: 36673421 DOI: 10.3390/foods12020329 Full text on PMC

2023 Food chemistry gc ms

First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one.

The fresh mushrooms off-flavor (FMOff) has been appearing in wines since the 2000 s; the C8 compounds, 1-octen-3-one, 1-octen-3-ol and 3-octanol are involved in this specific taint... Read full abstract on PubMed →

PMID: 36796265 DOI: 10.1016/j.foodchem.2023.135678

2016 Scientific reports other

DoOR 2.0--Comprehensive Mapping of Drosophila melanogaster Odorant Responses.

Odors elicit complex patterns of activated olfactory sensory neurons. Knowing the complete olfactome, i.e. the responses in all sensory neurons for all relevant odorants, is desira... Read full abstract on PubMed →

PMID: 26912260 DOI: 10.1038/srep21841 Full text on PMC

2022 Applied microbiology and biotechnology other

Transcriptomics analyses and biochemical characterization of Aspergillus flavus spores exposed to 1-nonanol.

The exploitation of plant volatile organic compounds as biofumigants to control postharvest decaying of agro-products has received considerable research attention. Our previous stu... Read full abstract on PubMed →

PMID: 35179628 DOI: 10.1007/s00253-022-11830-4 Full text on PMC

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.