Peer-Reviewed Research Database

Sherry — 758 papers

Papers mentioning sherry 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 sherry research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Beijing Technology and Business University

Chinese Academy of Agricultural Sciences

State Key Laboratory of Food Science and Technology

Northwest A&F University

Centre National de la Recherche Scientifique

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2019 International journal of biological macromolecules pharmacology

Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation.

The physical mechanics and structural properties of composite films based on chitosan and syringic acid (SA) were studied in this study. The results indicated that the addition of... Read full abstract on PubMed →

PMID: 31476399 DOI: 10.1016/j.ijbiomac.2019.08.045

2017 Journal of the science of food and agriculture aroma analysis

Changes in volatile composition and sensory attributes of wines during alcohol content reduction.

A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural... Read full abstract on PubMed →

PMID: 27098726 DOI: 10.1002/jsfa.7757

2017 Journal of natural medicines unrelated

Antiosteoporotic activity of a syringic acid diet in ovariectomized mice.

In recent years, the number of patients with osteoporosis has risen with the increase in average longevity. Therefore, the chemoprevention of osteoporosis using food materials or f... Read full abstract on PubMed →

PMID: 28681119 DOI: 10.1007/s11418-017-1105-6

2024 Frontiers in plant science other

2-Heptanol inhibits Botrytis cinerea by accelerating amino acid metabolism and retarding membrane transport.

During the postharvest storage of tomatoes, they are susceptible to infection by Botrytis cinerea, leading to significant economic losses. This study evaluated the antifungal poten... Read full abstract on PubMed →

PMID: 38887459 DOI: 10.3389/fpls.2024.1400164 Full text on PMC

2023 Food chemistry sensory panel

Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds.

Lipolysis and flavor development during fermentation of sour cream were studied by evaluating the physicochemical changes, sensory differences and volatile components. The fermenta... Read full abstract on PubMed →

PMID: 37178602 DOI: 10.1016/j.foodchem.2023.136299

2014 International journal of environmental research and public health other

The impact of microbial ecology and chemical profile on the enhanced biological phosphorus removal (EBPR) process: a case study of Northern Wastewater Treatment Works, Johannesburg.

The impact of polyphosphate-accumulating organism (PAO) and glycogen-accumulating organism (GAO) populations as well as of the chemical profile on the performance of Unit-3 (open e... Read full abstract on PubMed →

PMID: 24619121 DOI: 10.3390/ijerph110302876 Full text on PMC

2024 Food chemistry aroma analysis

Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions.

This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia,... Read full abstract on PubMed →

PMID: 37742465 DOI: 10.1016/j.foodchem.2023.137543

2024 other

Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation.

The adsorbents used to remove taint compounds from wine can also remove constituents that impart desirable color, aroma, and flavor attributes, whereas molecularly imprinted polyme... Read full abstract on PubMed →

PMID: 39093022 DOI: 10.1021/acs.jafc.4c03912

2020 Critical reviews in food science and nutrition other

Alicyclobacillus spoilage and control - a review.

In the last few decades Gram positive non pathogenic, rod shaped, thermo-acidophilic and acid-tolerant spore-forming bacteria such as Alicyclobacillus spp. have been identified as... Read full abstract on PubMed →

PMID: 30729793 DOI: 10.1080/10408398.2018.1516190

2020 threshold study

Factors contributing to interindividual variation in retronasal odor perception from aroma glycosides: the role of odorant sensory detection threshold, oral microbiota and hydrolysis in saliva.

Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, throu... Read full abstract on PubMed →

PMID: 31630520 DOI: 10.1021/acs.jafc.9b05450

2020 Food science & nutrition aeda

Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation.

Changes in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The vo... Read full abstract on PubMed →

PMID: 32566190 DOI: 10.1002/fsn3.1560 Full text on PMC

2022 Biotechnology advances other

Prospects on bio-based 2,3-butanediol and acetoin production: Recent progress and advances.

The bio-based platform chemicals 2,3-butanediol (BDO) and acetoin have various applications in chemical, cosmetics, food, agriculture, and pharmaceutical industries, whereas the de... Read full abstract on PubMed →

PMID: 34098005 DOI: 10.1016/j.biotechadv.2021.107783

2022 Frontiers in microbiology other

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence... Read full abstract on PubMed →

PMID: 35992674 DOI: 10.3389/fmicb.2022.957167 Full text on PMC

2014 Journal of agricultural and food chemistry gc ms

Generation of acetoin and its derivatives in foods.

Acetoin is a common food flavor additive. This volatile compound widely exists in nature. Some microorganisms, higher plants, insects, and higher animals have the ability to synthe... Read full abstract on PubMed →

PMID: 25000216 DOI: 10.1021/jf5013902

2014 Biotechnology advances aroma analysis

Strategies for enhancing fermentative production of acetoin: a review.

Acetoin is a volatile compound widely used in foods, cigarettes, cosmetics, detergents, chemical synthesis, plant growth promoters and biological pest controls. It works largely as... Read full abstract on PubMed →

PMID: 24412764 DOI: 10.1016/j.biotechadv.2014.01.002

2025 Microbiome other

Akkermansia muciniphila and its metabolite propionic acid maintains neuronal mitochondrial division and autophagy homeostasis during Alzheimer's disease pathologic process via GPR41 and GPR43.

BACKGROUND: Alzheimer's disease (AD) is a prevalent neurodegenerative disease (ND). In recent years, multiple clinical and animal studies have shown that mitochondrial dysfunction... Read full abstract on PubMed →

PMID: 39833898 DOI: 10.1186/s40168-024-02001-w Full text on PMC

2025 aroma analysis

Breeding of lactic acid-tolerant Saccharomyces cerevisiae based on atmospheric and room temperature plasma technology and automatic high-throughput microbial microdroplet culture system.

The high concentration of lactic acid produced during the solid fermentation of Chinese Baijiu inhibited the growth and metabolism of Saccharomyces cerevisiae, thus affecting the f... Read full abstract on PubMed →

PMID: 39952761 DOI: 10.1016/j.fm.2024.104717

2024 Sheng wu gong cheng xue bao = Chinese journal of biotechnology unrelated

[Biomanufacturing of propionic acid].

Propionic acid as an important C3 platform chemical has been widely used in food, pharmaceutical, and chemical fields. The chemical synthesis of propionic acid from petroleum and o... Read full abstract on PubMed →

PMID: 39174476 DOI: 10.13345/j.cjb.240097

2024 Food chemistry other

High‑oxygen-modified atmospheric packaging delays flavor and quality deterioration in fresh-cut broccoli.

The purpose of this study was to investigate the impact of high‑oxygen-modified atmospheric packaging (HOMAP) on aroma changes in fresh-cut broccoli during storage and to explore i... Read full abstract on PubMed →

PMID: 38703670 DOI: 10.1016/j.foodchem.2024.139517

2024 Newborn (Clarksville, Md.) other

Milk Fat Globules: 2024 Updates.

Milk fat globules (MFGs) are a remarkable example of nature's ingenuity. Human milk (HM) carries contains 3-5% fat, 0.8-0.9% protein, 6.9-7.2% carbohydrate calculated as lactose, a... Read full abstract on PubMed →

PMID: 39474586 DOI: 10.5005/jp-journals-11002-0085 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.