Papers mentioning sparkling 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.
In this study, seven types of α-hydroxycarboxylic acids were selected to form composite catalysts with boric acid, and their catalytic properties were studied using the catalytic h... Read full abstract on PubMed →
<h4>Introduction</h4><i>Alicyclobacillus</i> has been isolated from extreme environments such as hot springs, volcanoes, as well as pasteurized acidic beverages, because it can tol... Read full abstract on PubMed →
DRIFT, HPLC-MS, and SPME-GC/MS analyses were used to unveil the structure and the main functional compounds of red (blood) orange (<i>Citrus sinensis</i>) and bitter orange (<i>Cit... Read full abstract on PubMed →
The grapevine is a climbing plant and allows for the manipulation of vegetative canopies to change the microclimate and exposure of leaves and clusters to solar radiation, affectin... Read full abstract on PubMed →
Lugana and Verdicchio are two Italian white wines with a Protected Designation of Origin (PDO) label. These two wine types are produced in different regions using the same grape va... Read full abstract on PubMed →
Green corrosion inhibitors are of great benefit to the protection of pipes or tanks in seawater systems. The properties of the corrosion inhibitor such as toxicity and anticorrosio... Read full abstract on PubMed →
For still wines, killer strains of Torulaspora delbrueckii can be used instead of non-killer strains to improve this species' domination during must fermentation, with an ensured,... Read full abstract on PubMed →
The analysis of volatile sulfur compounds using headspace solid-phase microextraction (HS-SPME) is heavily influenced by matrix effects. The effects of a wine matrix, both non-vola... Read full abstract on PubMed →
Complications in the analysis of volatile sulfur compounds (VSC) in wine using solid-phase microextraction (SPME) arise from sample variability. Constituents of the wine matrix, in... Read full abstract on PubMed →
Precursors to hydrogen sulfide (H2S), methanethiol (MeSH), ethanethiol (EtSH), and dimethyl sulfide (DMS) were assessed in wines post-bottling, and the percent yield of VSCs from e... Read full abstract on PubMed →
The effect of different treatments involving contact with natural lees on the aromatic profile of cider has been evaluated. Comparing with the untreated ciders, the contact with le... Read full abstract on PubMed →
Hydrogen sulfide (H2S) is produced by yeast during winemaking and possesses off-flavors reminiscent of rotten eggs. The production of H2S during fermentation has also been associat... Read full abstract on PubMed →
Volatile sulfur compounds (VSCs) play a significant role in the aroma of foods and beverages. With very low sensory thresholds and strong unpleasant aromas, most VSCs are considere... Read full abstract on PubMed →
A sensitive solid-phase microextraction and gas chromatography-pulsed flame photometric detection technique was developed to quantify volatile sulfur compounds in wine. Eleven sulf... Read full abstract on PubMed →
Yeasts undergo intensive metabolic changes during the early stages of fermentation. Previous reports suggest the early production of hydrogen sulfide (H2S) is associated with the r... Read full abstract on PubMed →
L-asparaginases, which are oncolytic enzymes, have been used in clinical applications for many years. These enzymes are also important in food processing industry due to their pote... Read full abstract on PubMed →
We examined the effects of cooking and processing on the quantitation of soy protein in various soy-based foods. For the phosphate-buffered saline (PBS) extraction, the total prote... Read full abstract on PubMed →
BACKGROUND: Studying the behavioral response of blood-sucking disease-vector insects to potentially repellent volatile compounds could shed light on the development of new control... Read full abstract on PubMed →
<h4>Aims</h4>This study aimed to apply the volatile organic compounds from Streptomyces philanthi RL-1-178 (VOCs RL-1-178) as a fumigant to protect soybean seeds against the two af... Read full abstract on PubMed →
Moringa oleifera Lam. is a leguminous plant, originally from Asia, which is cultivated in Brazil because of its low production cost. Although some people have used this plant as fo... 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.