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.
Roasting is essential for processing large-leaf yellow tea (LYT). However, the effect of the roasting on the metabolic and sensory profiles of LYT remains unknown. Herein, the meta... Read full abstract on PubMed →
The formation of thiols has a notable and detrimental sensory impact, especially in the aroma of bottled wines. Their detection in wine is of great interest to avoid important econ... Read full abstract on PubMed →
Niclosamide, a cell-permeable salicylanilide, was approved by the Food and Drug Administration for its anthelmintic efficiency. A growing body of evidence in recent years suggests... Read full abstract on PubMed →
n-Methyl-2-pyrrolidone (NMP) is a widely used solvent with a mild amine-like odor that can exist in a vapor or aerosol at moderate temperatures. In humans, NMP was reported to indu... Read full abstract on PubMed →
Volatile sulfur compounds (VSCs) are important sources of unpleasant odours in biosolid emissions. However, the study of VSCs may be limited by complications in their gas phase mea... Read full abstract on PubMed →
Chemotherapy is a general treatment procedure for cancer. The diversity in cancer incidence and the failure of therapy due to chemoresistance lead to increased cancer-related death... Read full abstract on PubMed →
In this study cell surface hydrophobicity and the ability to adhere on abiotic surfaces (polystyrene plates, stainless steel and oak chips) of 10 Candida zemplinina strains were as... Read full abstract on PubMed →
This study reports for the first time the excellent nonvolatile and volatile digital memory characteristics of polymers bearing 2-pyrrolidone and succinimide moieties. A series of... Read full abstract on PubMed →
Aroma profiles and aroma-active compounds of "Yulu" peach from Fenghua (the peach known for the best flavor and quality in China) were investigated by headspace solid-phase microex... Read full abstract on PubMed →
The most common volatile substances used in suicide are liquefied petroleum gas mixtures, which consist of propane and butane gases mixed in different proportions. These substances... Read full abstract on PubMed →
RESEARCH BACKGROUND: In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-gr... Read full abstract on PubMed →
The characterization of volatile compounds in biological fluids offers a distinct approach to study the metabolic imprint of foods on the human metabolome, particularly to identify... Read full abstract on PubMed →
Vanillic acid is a widely used food additive (flavouring agent, JECFA number: 959) with many reported beneficial biological effects. The same is true for its ester derivative (meth... Read full abstract on PubMed →
Interaction studies are used in sensory evaluation to elucidate the complex influences (additive, masking, synergistic) that various compounds have on the perception of wine aroma.... Read full abstract on PubMed →
The volatile compounds of jujube ( Ziziphus jujube Mill.) puree obtained from three cultivars, 'Jinsixiaozao' (Y1), 'Youzao' (Y2), and 'Yuzao' (Y3), were analyzed by gas chromatogr... Read full abstract on PubMed →
As a typical municipal waste landfill gas, ethanethiol can become an air pollutant because of its low odor threshold concentration and toxicity to human beings. A hybrid process of... Read full abstract on PubMed →
This study discusses chemical data corresponding to the analysis of twenty-one wood-extractable aromatic compounds in twenty-four different barrels varying in the toasting level at... Read full abstract on PubMed →
BACKGROUND: Pycnocycla spinosa Decne. ex Boiss is an aromatic plant which showed relaxant effects on isolated ileum contractions and antidiarrheal activity. Thirty four components... Read full abstract on PubMed →
The volatile constituents of the aerial flowering parts of Linum pubescens were collected by hydro-distillation and analysed by GC and GC/MS. Analysis allowed the identification of... Read full abstract on PubMed →
Eighteen reconstituted wine samples were prepared by mixing nonvolatile and volatile fractions obtained from six different wines, two whites and four reds, with different character... 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.