Papers mentioning quince or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Levulinic acid (LA) is classified as a key platform chemical for the development of future biorefineries, owing to its broad spectrum of potential applications and because it is si... Read full abstract on PubMed →
BACKGROUND: 5'-Aminolevulinic acid (ALA) is widely used in the pharmaceutical industry, healthcare, and food production, and is a substrate for the biosynthesis of heme, which is r... Read full abstract on PubMed →
Volatile terpenoids play important roles in the formation of tea aroma quality due to their pleasant scents and low odor thresholds. Most volatile terpenoids contain stereogenic ce... Read full abstract on PubMed →
<h4>Background</h4>Medicinal plants are commonly employed in various ways, including the prevention of infection, alleviation of stress, and stimulation of growth. <i>Calotropis pr... Read full abstract on PubMed →
In recent years, there has been an increasing interest in identifying and characterizing the yeast flora associated with diverse types of habitat because of the many potential desi... Read full abstract on PubMed →
Selecting a suitable oviposition site is crucial to the fitness of female insects because it determines the successful development of their offspring. During the oviposition proces... Read full abstract on PubMed →
In this study, the intrinsic properties of jujube were modified through co-fermentation with three non-Saccharomyces yeasts and Lactiplantibacillus plantarum to solve the stickines... Read full abstract on PubMed →
The objectives of this study were to develop an ammonolysis-based microencapsulation technique using a nonhalogenated isopropyl formate and to evaluate its feasibility in preparing... Read full abstract on PubMed →
In model oxidized media, six theaspirane-derived compounds were identified by gas chromatography-high resolution mass spectrometry: 4-hydroxy-7,8-dihydro-β-ionone, 6-hydroxy-7,8-di... Read full abstract on PubMed →
The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key... Read full abstract on PubMed →
Increasing interest in consuming insects is accelerating the expansion of the fortified snacks market. However, there is limited knowledge of the drivers of consumers to appreciate... Read full abstract on PubMed →
Coxsackievirus group B (CVB) is a member of the genus Enterovirus in the family Picornaviridae. CVB infection has been implicated as a major etiologic agent of viral myocarditis, d... Read full abstract on PubMed →
Heracleum sosnowskyi Manden of the Apiaceae family is a malignant invasive plant in Eastern Europe, Belarus and Russia. The species is known for its prolific seed production, which... Read full abstract on PubMed →
Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active components of commercial ba... Read full abstract on PubMed →
During the movement of 'bud sports' in the 'Red Delicious', mature apple fruits transition from having vertical red stripes to being completely dark red; nevertheless, the fruit ar... Read full abstract on PubMed →
The biosynthesis of volatile esters by Red Delicious apples was investigated by incubating fruit tissue with deuterated flavor precursors at various times after controlled atmosphe... Read full abstract on PubMed →
Cortland apple fruit (Malus x domestica Borkh.) stored for 120-140 days in air at 0 degrees C were warmed to 22 degrees C and held for 8 days. A portion of the fruit was dipped in... Read full abstract on PubMed →
BACKGROUND: Fusarium verticillioides is a maize fungal phytopathogen and a producer of volatile organic compounds (VOCs) and fumonisin B1 (FB1). Our aim was to study the volatilome... Read full abstract on PubMed →
Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. Esters are produced by fermenting yeast cells in an en... Read full abstract on PubMed →
Thresholds responses of odor, nasal pungency (irritation), and eye irritation were measured for single chemicals (1-propanol, 1-hexanol, ethyl acetate, heptyl acetate, 2-pentanone,... 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.