Papers mentioning vermouth or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<i>Zhuyeqing</i> is a flavored liquor with a unique flavor blended with <i>Qingxiangxing</i> Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of <i>Zhuyeqing</i> w... Read full abstract on PubMed →
This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynami... Read full abstract on PubMed →
Wine has been utilized as a source for medicinal preparations, combined with various herbs, to treat particular ailments and disorders. By utilizing herb extracts, regular but limi... Read full abstract on PubMed →
The analysis of complex samples is a big analytical challenge due to the vast number of compounds present in these samples as well as the influence matrix components could cause in... Read full abstract on PubMed →
A gas chromatography flame ionization detector (GC-FID) method based on the use of ethanol as an internal standard was developed and in-house validated for the direct determination... Read full abstract on PubMed →
Historically, fortified wines originated in Europe, and they have in common a high alcohol content to increase their shelf-life during long journeys to northern Europe and the Amer... Read full abstract on PubMed →
The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one c... Read full abstract on PubMed →
The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors [...]. Read full abstract on PubMed →
In this work, the effect of pulsed electric field (PEF) pre-treatment on the extractability in green solvents (i. e., ethanol-water mixture and propylene glycol) of target aroma an... Read full abstract on PubMed →
The aroma profile of red wine is complex and research focusing on aroma compounds and their links to viticultural and enological practices is needed. Current research is limited to... Read full abstract on PubMed →
A rapid method was established for quantifying 4-ethylphenol in wine using HPLC with a detector usually present in wine laboratories. It does not require sample preparation and car... Read full abstract on PubMed →
BACKGROUND: Hypoxic conditions and Pseudomonas aeruginosa (P. aeruginosa) infection are significant factors influencing the prognosis and treatment of patients with bronchiectasis.... Read full abstract on PubMed →
Direct bioconversion of high concentration of volatile fatty acids (VFAs) into microbial lipid is challenging due to the aggravated cytotoxicity of VFAs at high loadings. Herein, a... Read full abstract on PubMed →
OBJECTIVES: Industrially produced trans fatty acid (iTFA) have adverse health effects and thus their consumption should be limited. The aim of this study was to determine and compa... Read full abstract on PubMed →
Dairy fat is rich in SFA such as palmitic acid (16:0) but low in linoleic acid (18:2n-6). The natural carbon 13 enrichment (δ13C) of 16:0 is higher in dairy fat than in most of the... Read full abstract on PubMed →
In the food industry, most fatty acid-rich oils are primarily composed of saturated even-chain fatty acids. However, saturated odd-chain fatty acids are potentially a beneficial al... Read full abstract on PubMed →
PURPOSE OF REVIEW: Dairy is a major food group with potential impact on cardiometabolic health. Self-reported dairy intake has limitations that can partly be avoided by using bioma... Read full abstract on PubMed →
The aim of the present research was to evaluate the application, stability and suitability of ω3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment.... Read full abstract on PubMed →
Pre-harvest spraying of benzothiadiazole (BTH) can improve the winemaking properties of grapes, especially their aroma compounds and phenolics. Limited research has explored the mo... Read full abstract on PubMed →
Aside from their bioremediation roles, little is known about the food and feed value of earthworms. In this study, a comprehensive evaluation of the nutritional composition (proxim... Read full abstract on PubMed →
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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.