Papers mentioning red wine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The aroma profile of a Slovak white wine made with Devín grapes was evaluated by 13 expert judges. The panel evaluated the orthonasal and retronasal aroma profiles, as well as the... Read full abstract on PubMed →
Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic beverages and foods, is formed from naturally occurring substances in these beverages and foods. St... Read full abstract on PubMed →
Fermented foods are valued for their diverse flavor and health benefits, but the formation of ethyl carbamate (EC), a potential carcinogen, during production and storage poses chal... Read full abstract on PubMed →
Malolactic fermentation (MLF), an essential enological process for wine deacidification and aroma development, is predominantly mediated by <i>Oenococcus oeni</i> (<i>O. oeni</i>).... Read full abstract on PubMed →
Fermented foods have gained global attention for their unique flavor and immense health benefits. These flavor compounds and nutrients result from the metabolic activities of micro... Read full abstract on PubMed →
Urethanase is a promising biocatalyst for degrading carcinogen ethyl carbamate (EC) in fermented foods. However, their vulnerability to high ethanol and/or salt and acidic conditio... Read full abstract on PubMed →
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermen... Read full abstract on PubMed →
Humans are inevitably exposed to ethyl carbamate (EC) via consumption of fermented food and beverages. EC, known as an environmental toxin, can cause oxidative stress-mediated seve... Read full abstract on PubMed →
Ethyl carbamate is a common contaminant prevalent in fermented food with probable carcinogenic effects in animals. To date, other toxicological properties of ethyl carbamate are no... Read full abstract on PubMed →
Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogen... Read full abstract on PubMed →
Ethyl carbamate (EC) is a genotoxic compound in vitro and in vivo, it binds covalently to DNA and is an animal carcinogen. Today, EC is mainly found as a natural trace constituent... Read full abstract on PubMed →
Monoterpenes are typical aroma components of muscat grapes and are closely related to lighting conditions. However, the changes of light quality and intensity in facility cultivati... Read full abstract on PubMed →
The odour-active volatiles of curuba fruit (Passiflora mollissima (Kunth) L. H. Bailey) were isolated by solvent assisted flavour evaporation (SAFE). GC-O and GC-MS analyses identi... Read full abstract on PubMed →
UNLABELLED: High oxygen modified atmosphere packaging (MAP) is currently used by the industry to maintain an attractive color in fresh meat. However, it can also promote lipid oxid... Read full abstract on PubMed →
Evolution of volatile components during litchi (Litchi chinensis Sonn.) winemaking was monitored, and aroma profiles of litchi wines bottle aged for 5 months at ambient temperature... Read full abstract on PubMed →
Owing to the drawbacks and adverse effects associated with conventional cancer therapies, there is growing interest in identifying effective natural alternatives. In this study, th... Read full abstract on PubMed →
Abstract We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apu... Read full abstract on PubMed →
A series of indolo[3,2-b]quinoline-C11-carboxamides were synthesized by incorporation of aminoalkyl side chains into the core of indolo[3,2-b]quinoline-C11-carboxylic acid. Their i... Read full abstract on PubMed →
An accidental death associated with the use of the designer drug, 2-(4-chloro-2,5-dimethoxyphenyl)-N-(2-methoxybenzyl)ethanamine (25C-NBOMe), is reported. A 23-year-old Caucasian m... Read full abstract on PubMed →
The aim of this work was to study the microbial communities and volatile compounds profile of different fermentations: using four different cocoa hybrids and adding Saccharomyces c... 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.