Papers mentioning whisky or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
To clarify the aromatic compounds of sea buckthorn and their formation pathways, the key aroma compounds in Hippophae rhamnoides subsp. sinensis were determined first. There were 2... Read full abstract on PubMed →
Citron (Citrus medica) is a representative aromatic species of the Citrus genus in the Rutaceae family. To determine the volatile profiles and genetic variation of citron, we colle... Read full abstract on PubMed →
The calamondin (Citrofortunella microcarpa) is a hybrid citrus fruit resulting from the crossing of a mandarin orange with a kumquat. It is a small, round-shaped fruit with thin, s... Read full abstract on PubMed →
BACKGROUND: Behavior-based manipulation is an essential part of Drosophila integrated pest management (IPM). Effective compounds are useful for improving the efficiency of baits an... Read full abstract on PubMed →
The d-limonene (DL), a bioactive ingredient in citrus peels, is a monoterpene, volatile, and aromatic flavor which has antioxidant, anti-inflammatory, and anti-cancer properties an... Read full abstract on PubMed →
Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be a... Read full abstract on PubMed →
D-limonene or 4-isopropenyl-1-methylcyclohexene (C10 H16 ) is a monocyclic monoterpene abundant in citrus plants like lemon, orange, and grape. The application of D-limonene in the... Read full abstract on PubMed →
The aim of the present work was to develop a biochemical, histologic and immunohistochemical study about the potential hepatotoxic effect of d-limonene - a component of volatile oi... Read full abstract on PubMed →
d-Limonene, a major constituent of citrus oils, is a monoterpene widely used as a flavor/fragrance additive in cosmetics, foods, and industrial solvents as it possesses a pleasant... Read full abstract on PubMed →
D-limonene is one of the most common terpenes in nature. It is a major constituent in several citrus oils (orange, lemon, mandarin, lime, and grapefruit). D-limonene is listed in t... Read full abstract on PubMed →
It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level i... Read full abstract on PubMed →
The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied us... Read full abstract on PubMed →
BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling proce... Read full abstract on PubMed →
Diacetyl and 2,3-pentanedione inhalation have been suggested as causes of severe respiratory disease, including bronchiolitis obliterans, in food/flavoring manufacturing workers. B... Read full abstract on PubMed →
The flavor of pear cider exhibits regional features, with insufficient and unstable aroma constituting key quality issues. The role of its characteristic aroma and the contribution... Read full abstract on PubMed →
Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limit... Read full abstract on PubMed →
The initial experience of a beverage's flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not conside... Read full abstract on PubMed →
Sensing syringic acid in food samples is highly valuable in food quality control due to its health promoting effects. To this purpose, syringic acid MIPs aligning with green chemis... Read full abstract on PubMed →
It is generally believed that there is a great relationship between hangover and the age of Baijiu. However, what factors make Baijiu (stored for a long time) feel better after dri... Read full abstract on PubMed →
Oats are gluten-free cereals rich in dietary fiber, β-glucans, phenolic acids, flavonoids, carotenoids, vitamin E, and phytosterols. They have been used in traditional medicine for... 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.