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.
Much attention has been devoted to disposing traditional-sized poly(methyl methacrylate) (PMMA) waste by pyrolysis for methyl methacrylate (MMA). The pyrolysis of micron-sized PMMA... Read full abstract on PubMed →
The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) a... Read full abstract on PubMed →
The aroma profile of Semnostachya menglaensis Tsui (S. menglaensis) was identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (... Read full abstract on PubMed →
Zhenjiang aromatic vinegar (ZAV) is one of the most famous traditional Chinese cereal vinegars. The key aroma compounds in aged ZAV were characterized by gas chromatography-olfacto... Read full abstract on PubMed →
Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemic... Read full abstract on PubMed →
Slow fermented sausages with reduced ingoing amounts of sodium nitrate were manufactured: control (250 ppm), 15% (212.5 ppm) and 25% (187.5 ppm) reduction. The effect of nitrate re... Read full abstract on PubMed →
The effects of the number of passes and processing temperature management (controlled vs. uncontrolled) were investigated during high pressure homogenization-induced autolysis of S... Read full abstract on PubMed →
Esters of short chain acids and alcohols are found in nature as compounds of flavors. Lately the method for their manufacture has been the enzymatic esterification in non- con... Read full abstract on PubMed →
Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factor... Read full abstract on PubMed →
An important trend in the extraction of chemical compounds is the application of new environmentally friendly, food grade solvents. Ethyl lactate (ethyl 2-hydroxypropanoate), produ... Read full abstract on PubMed →
The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira win... 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 →
Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relat... Read full abstract on PubMed →
Neutral Methacrylate Copolymer is a fully polymerised copolymer used in the pharmaceutical industry to permit pH-independent delayed release of active ingredients from oral dosage... Read full abstract on PubMed →
Some compounds lend positive aromas to wine, while others give unpleasant odors. Among the latter, 2,4,6-trichloroanisole (TCA), 4-ethylphenol, and 4-ethylguaiacol are compounds as... Read full abstract on PubMed →
A solid-phase microextraction method was developed and used to perform a survey of 2-ethylhexanoic acid (2-EHA) in 63 samples of baby food from 13 European Union countries, as well... Read full abstract on PubMed →
2-Ethylhexanol has been identified as a volatile organic compound (VOC) that contributes to the deterioration of indoor air quality. Plasticizers are common components of dust and... Read full abstract on PubMed →
Commercial mezcals (white, white with worm, rested, rested with worm, and aged) produced from Agave salmiana were analyzed by solid-phase microextraction-gas chromatography-mass sp... Read full abstract on PubMed →
After simultaneous distillation-extraction (SDE) of commercial baby foods (n = 20) and fruit juices (n = 15) (among them 15 and eight products labelled 'organic', respectively) fro... Read full abstract on PubMed →
Volatile sulfur compounds of 15 young port wines and 12 old port wines were determined. As there is a great difference in the pool of sulfur compounds between the two groups of win... 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.