Peer-Reviewed Research Database

Red Wine — 932 papers

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.

Top Contributing Institutions

Where the red wine research comes from

paper count of indexed corpus · via OpenAlex

Beijing Technology and Business University

China Agricultural University

Ministry of Agriculture and Rural Affairs

Chinese Academy of Agricultural Sciences

Université de Bordeaux

Universidad de Zaragoza

Unité de Recherche Œnologie

Northwest A&F University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2025 Food research international (Ottawa, Ont.) aroma analysis

Differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low intramuscular fat of longissimus dorsi muscles.

Pork flavor has received widespread attention from consumers and producers, but the flavor differences and microbial differences in pigs with different intramuscular fat (IMF) cont... Read full abstract on PubMed →

PMID: 41185328 DOI: 10.1016/j.foodres.2025.117579

2024 Food chemistry: X gc ms

Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer.

Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volati... Read full abstract on PubMed →

PMID: 38357372 DOI: 10.1016/j.fochx.2024.101193 Full text on PMC

2019 Food research international (Ottawa, Ont.) gc ms

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.

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 →

PMID: 30884689 DOI: 10.1016/j.foodres.2018.10.032

2023 Journal of toxicology and environmental health. Part A other

In vitro and in vivo acute toxicity of an artificial butter flavoring.

Flavorings used in cookies, electronic cigarettes, popcorn, and breads contain approximately 30 chemical compounds, which makes it difficult to determine and correlate signs and sy... Read full abstract on PubMed →

PMID: 36794368 DOI: 10.1080/15287394.2023.2172502

2022 BMC plant biology gc ms

Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila × Malus asiatica) fruit.

BACKGROUND: Volatile components are important secondary metabolites essential to fruit aroma quality, thus, in the past decades many studies have been extensively performed in clar... Read full abstract on PubMed →

PMID: 36380276 DOI: 10.1186/s12870-022-03896-z Full text on PMC

2020 Food research international (Ottawa, Ont.) other

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem.

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 →

PMID: 32036891 DOI: 10.1016/j.foodres.2019.108851

2018 Frontiers in plant science other

Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review.

Huanglongbing (HLB) or citrus greening is the most severe citrus disease, currently devastating the citrus industry worldwide. The presumed causal bacterial agent Candidatus Liberi... Read full abstract on PubMed →

PMID: 30723488 DOI: 10.3389/fpls.2018.01976 Full text on PMC

2023 Journal of dairy science gc ms

Comparison of volatile metabolic profiles in fermented milk of Streptococcus thermophilus during the postripening period at different incubation temperatures.

Streptococcus thermophilus has been extensively applied in fermented milk. This study used gas chromatography-ion mobility spectroscopy to determine and evaluate the volatile metab... Read full abstract on PubMed →

PMID: 36823014 DOI: 10.3168/jds.2022-22331

2022 Food science and technology international = Ciencia y tecnologia de los alimentos internacional gc ms

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza".

This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic ac... Read full abstract on PubMed →

PMID: 34515545 DOI: 10.1177/10820132211039916

2022 Gels (Basel, Switzerland) aroma analysis

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing.

(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma com... Read full abstract on PubMed →

PMID: 35323273 DOI: 10.3390/gels8030160 Full text on PMC

2020 PLoS neglected tropical diseases gc ms

Responses of the putative trachoma vector, Musca sorbens, to volatile semiochemicals from human faeces.

The putative vector of trachoma, Musca sorbens, prefers to lay its eggs on human faeces on the ground. This study sought to determine whether M. sorbens females were attracted to v... Read full abstract on PubMed →

PMID: 32126087 DOI: 10.1371/journal.pntd.0007719 Full text on PMC

2020 Food research international (Ottawa, Ont.) gc ms

Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America.

There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical orig... Read full abstract on PubMed →

PMID: 32846619 DOI: 10.1016/j.foodres.2020.109594

2015 Journal of applied microbiology gc ms

Diversity of food-borne Bacillus volatile compounds and influence on fungal growth.

AIMS: To evaluate the antifungal activity of the volatile organic compounds (VOCs) produced by 75 different food-borne Bacillus species against Aspergillus niger, Aspergillus flavu... Read full abstract on PubMed →

PMID: 25989039 DOI: 10.1111/jam.12847

2015 Applied microbiology and biotechnology aroma analysis

Both BAT1 and ARO8 are responsible for unpleasant odor generation in halo-tolerant yeast Zygosaccharomyces rouxii.

Soy sauce yeast Zygosaccharomyces rouxii plays a central role in the production of flavor compounds in soy sauce, while the flor-forming strain spoils its quality by producing 2-me... Read full abstract on PubMed →

PMID: 25982000 DOI: 10.1007/s00253-015-6673-3

2002 Applied and environmental microbiology other

Cloning and inactivation of a branched-chain-amino-acid aminotransferase gene from Staphylococcus carnosus and characterization of the enzyme.

Staphylococcus carnosus and Staphylococcus xylosus are widely used as aroma producers in the manufacture of dried fermented sausages. Catabolism of branched-chain amino acids (BCAA... Read full abstract on PubMed →

PMID: 12147502 DOI: 10.1128/AEM.68.8.4007-4014.2002 Full text on PMC

2024 Integrative medicine (Encinitas, Calif.) unrelated

Hypothesis: 2 Major Environmental and Pharmaceutical Factors-Acetaminophen Exposure and Gastrointestinal Overgrowth of Clostridia Bacteria Induced By Ingestion of Glyphosate-Contaminated Foods-Dysregulate the Developmental Protein Sonic Hedgehog and Are Major Causes of Autism.

Epidemiological studies have found 2 significant factors associated with the increased incidence of autism spectrum disorder (ASD): the increased use of acetaminophen in the 1970s... Read full abstract on PubMed →

PMID: 39114279 Full text on PMC

2024 aeda

Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.

The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma type... Read full abstract on PubMed →

PMID: 39013108 DOI: 10.1021/acs.jafc.4c01709

2023 PLoS pathogens unrelated

Food for thought-The link between Clostridioides difficile metabolism and pathogenesis.

Clostridioides difficile (C. difficile) is an opportunistic pathogen that leads to antibiotic-associated diarrhoea and is a leading cause of morbidity and mortality worldwide. Anti... Read full abstract on PubMed →

PMID: 36602960 DOI: 10.1371/journal.ppat.1011034 Full text on PMC

2020 Frontiers in nutrition unrelated

The Pros and Cons of Using Algal Polysaccharides as Prebiotics.

Macroalgae stand out for their high content of dietary fiber (30-75%) that include soluble, sulfated (fucoidan, agaran, carrageenan, and ulvan) and non-sulfated (laminaran and algi... Read full abstract on PubMed →

PMID: 33072794 DOI: 10.3389/fnut.2020.00163 Full text on PMC

2020 Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment gc ms

p-Cresol in cheese: Is it a flavouring compound or chemical contaminant?

p-Cresol has been identified as a flavouring compound in cheeses; however, scientific studies have already identified p-cresol as a potential chemical contaminant in environmental... Read full abstract on PubMed →

PMID: 32679005 DOI: 10.1080/19440049.2020.1778190

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.