Papers mentioning prickly pear or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Sugar-induced stress is a key characteristic of sweet wine fermentation, yet its impact on sensory properties remains poorly understood. In particular, the molecular mechanisms beh... Read full abstract on PubMed →
Volatiles of roasted chicken breast muscle and byproducts, such as backbones, breastbones, spent bones, and skin, were investigated. Total volatile concentrations ranged from 2030... Read full abstract on PubMed →
A typical particulate matter pollution process occurred from October 9 to 17,2018,in Langfang,and 99 types of volatile organic compounds (VOCs) were monitored by using ZF-KU-1007.... Read full abstract on PubMed →
Calendula suffruticosa Vahl subsp. boissieri Lanza is well-known for its medicinal properties in northeastern Algeria. As far as literature has been able to prove, no study has att... Read full abstract on PubMed →
Blueberry fruit (Vaccinium spp. Berkeley) are popular with people due to the functional components, but they are perishable. The objective of the study was to evaluate the effect o... Read full abstract on PubMed →
The air composition and reactivity from outdoor and indoor mixing field campaign was conducted to investigate the impacts of natural ventilation (ie, window opening and closing) on... Read full abstract on PubMed →
Application of gas chromatography with mass spectrometric and human olfactory "sniffer" detectors reveals the nature of odorous chemicals from an industrial chemical spill. Crude 4... Read full abstract on PubMed →
Respiratory infections (RI) can be viral or bacterial in origin. In either case, the invasion of the pathogen results in production and release of various volatile organic compound... Read full abstract on PubMed →
Dufour's gland is the origin of the trail pheromone of Gnamptogenys striatula. Chemical analysis of the glandular extracts revealed a series of new natural products, especially est... Read full abstract on PubMed →
Three olfactometric methods (frequency of detection, time--intensity method, and aroma extract dilution analysis) were used to evaluate the main odorants of three musts obtained fr... Read full abstract on PubMed →
The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling pro... Read full abstract on PubMed →
The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed the retention of a series of ester... Read full abstract on PubMed →
Renewable alternatives to fossil diesel (FD) including fatty acid methyl ester (FAME) biodiesel have become more prevalent. However, toxicity of exhaust material from their combust... Read full abstract on PubMed →
Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and... Read full abstract on PubMed →
Schizosaccharomyces japonicus have been found as dominant yeast species coexisting with Saccharomyces cerevisiae during late stages of spontaneous fermentation of local grapes in G... Read full abstract on PubMed →
The type of solvent and the volume used to load pheromone components onto rubber septa had significant effects on pheromone release ratios, the variability of those release ratios,... Read full abstract on PubMed →
The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the pr... Read full abstract on PubMed →
Flor velum yeast growth activators during biological aging are currently unknown. In this sense, this research focuses on the use of bee pollen as a flor velum activator. Bee poll... Read full abstract on PubMed →
A proteomic and exometabolomic study was conducted on Saccharomyces cerevisiae flor yeast strain growing under biofilm formation condition (BFC) with ethanol and glycerol as carbon... Read full abstract on PubMed →
A capillary GC-flame ionization detection (FID) method to determine volatile compounds (ethyl acetate, 1,1-diethoxyethane, methyl alcohol, 1-propanol, 2-methyl-1-propanol, 2-methyl... 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.