Papers mentioning 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.
<h4>Introduction</h4>Low temperature is the most common method used to maintain the freshness of <i>Phlebopus portentosus</i> during long-distance transportation. However, there is... Read full abstract on PubMed →
Spray coatings have shown promising potential in preventing the uptake of smoke phenols from wildfires into wine grapes. Three cellulose nanofiber-based coatings with low methoxyl... Read full abstract on PubMed →
The frequency and intensity of wildfires have been increasing over the last 50 years and negatively impacted the wine industry. Previous methods of smoke mitigation during grape pr... Read full abstract on PubMed →
A smoky aroma was found in wines made from East Asian species that had not been treated with oak products or exposed to smoke. In this study, a combined method of sensory analysis... Read full abstract on PubMed →
The aroma and taste of Procambarus clarkii (Girard, 1852) fed with different dietary protein were investigated by E-tongue and gas chromatography-ion migration spectrometry (GC-IMS... Read full abstract on PubMed →
Globalization of trade and increasing demand for baobab fruit pulp powder (Adansonia digitata) has led to more adulteration incidence with physically similar products, e.g. sifted... Read full abstract on PubMed →
BACKGROUND: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water... Read full abstract on PubMed →
Butanol vapor feeding to ripe banana pulp slices produced abundant butyl butanoate, indicating that a portion of butanol molecules was converted to butanoate/butanoyl-CoA via butan... Read full abstract on PubMed →
<h4>Background</h4>Parosmia is a debilitating condition in which familiar smells become distorted and disgusting, with consequences for diet and mental health. It is a feature of p... Read full abstract on PubMed →
Eleusine coracana (L.) Gaertn (E. coracana) is one of the highest consuming food crops in Asia and Africa. E. coracana is a plant with several medicinal values including anti-ulcer... Read full abstract on PubMed →
The house fly, Musca domestica L. (Diptera: Muscidae), is a nuisance pest often associated with livestock production, and it can also mechanically transmit the causal agents of hum... Read full abstract on PubMed →
<title>Abstract</title> <p>The molecular stimuli that trigger a parosmic response have been identified. Parosmia is a debilitating condition in which familiar smells become distor... Read full abstract on PubMed →
The molecular stimuli that trigger a parosmic response have been identified. Parosmia is a debilitating disease in which familiar smells become distorted and unpleasant. Often a re... Read full abstract on PubMed →
Taste and odor (T&O) issues have been a major concern among drinking water utilities as source waters are becoming increasingly vulnerable to compounds released during algal blooms... Read full abstract on PubMed →
Plant-derived aldehydes are constituents of essential oils that possess broad-spectrum antimicrobial activity and kill microorganisms without promoting resistance. In our previous... Read full abstract on PubMed →
Hydroxycinnamic acids (HAs) are widely spread in food and herbal medicines. The bioavailability of HAs largely depends on the absorption and metabolism in enterohepatic circulation... Read full abstract on PubMed →
Soybean (Glycine max) is a major crop cultivated in various regions and consumed globally. The formation of volatile compounds in soybeans is influenced by the cultivar as well as... Read full abstract on PubMed →
The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoat... Read full abstract on PubMed →
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-ol... Read full abstract on PubMed →
The SPME Arrow technology-a novel solid phase micro-extraction technique-was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of <i>Quercus</i> spp. The... 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.