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.
Volatile sulfur compounds (VSCs) are important aroma and flavour characters in food and beverage products. The identification and quantification of these extremely reactive and vol... Read full abstract on PubMed →
The changes produced during the aging of wines in oak barrels are strongly dependent on the oak's geographical origin and aging time. This paper analyzes the effect of <i>Quercus a... Read full abstract on PubMed →
When grapes are exposed to wildfire smoke, certain smoke-related volatile phenols (VPs) can be absorbed into the fruit, where they can be then converted into volatile-phenol (VP) g... Read full abstract on PubMed →
Gas chromatography-mass spectrometry (GC-MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the e... Read full abstract on PubMed →
As one of the quintessential representatives of Chinese rice wine, <i>Hongqu</i> rice wine is brewed with glutinous rice as the main raw material and <i>Hongqu</i> (Gutian <i>Qu</i... Read full abstract on PubMed →
As one of the typical representatives of Chinese rice wine (<i>Huangjiu</i>), <i>Hongqu</i> rice wine is produced with glutinous rice as the main raw material and <i>Hongqu</i> as... Read full abstract on PubMed →
Feruloyl esterase (EC3.1.1.73; FAE) can degrade biomass to release ferulic acid (FA), which has a high application in bioprocessing, food, pharmaceutical, paper, feed, and other in... Read full abstract on PubMed →
The cleavage and functionalization of C-S bonds have become a rapidly growing field for the design or discovery of new transformations. However, it is usually difficult to achieve... Read full abstract on PubMed →
Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as "cork taint" in 1982. However, we now... Read full abstract on PubMed →
O-methylated pollutants (OMPs) are emerging contaminants in drinking water and mainly produced through bacterial O-methylation. However, the information of OMP-producing bacteria (... Read full abstract on PubMed →
Multi-analyte methods based on QuEChERS sample preparation and chromatography/mass spectrometry determination are indispensable in monitoring pesticide residues in the feed and foo... Read full abstract on PubMed →
Soil can be contaminated by pesticide residues through agricultural practices, by direct application or through spray-drift in cultivations. The dissipation of those chemicals in t... Read full abstract on PubMed →
The aim of the study was to testify the association of dietary resveratrol (RSV) intakes with hip fracture risk in Chinese elderly. This was a 1:1 age- and gender- matched case-con... Read full abstract on PubMed →
In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time.... Read full abstract on PubMed →
The catalytic conversion of ethyl levulinate (EL) to γ-valerolactone (GVL) is an important intermediate reaction in the conversion and utilization of biomass resources. The develop... Read full abstract on PubMed →
<i>Acacia seyal</i> is an important source of gum Arabic. The availability, traditional, medicinal, pharmaceutical, nutritional, and cosmetic applications of gum acacia have pronou... Read full abstract on PubMed →
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinc tive. Several metabolites have been related to its quality and safety, such as 5-hydroxymeth... Read full abstract on PubMed →
By combining the anionic salt meso-tetra(4-carboxyphenyl)porphyrin (TCPP<sup>4-</sup>) and the Keggin polyoxometalate cation cluster [Al<sub>13</sub>O<sub>4</sub>(OH)<sub>24</sub>(... Read full abstract on PubMed →
The aim of this article was to assess the influence of the harvest date on the composition of amino acids and derived aromatic compounds in grape-<i>mistelle</i> and wine of the Mo... Read full abstract on PubMed →
BACKGROUND: Somatic mutations in Vitis spp. are relatively frequent and can generate new agronomically interesting phenotypes. We report the discovery, genetic and chemical charact... 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.