Peer-Reviewed Research Database

Wine — 1,287 papers

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.

Top Contributing Institutions

Where the wine research comes from

paper count of indexed corpus · via OpenAlex

Beijing Technology and Business University

Universidad de Zaragoza

Australian Wine Research Institute

China Agricultural University

Ministry of Agriculture and Rural Affairs

Centre National de la Recherche Scientifique

Chinese Academy of Agricultural Sciences

Jiangnan University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2022 Journal of agricultural and food chemistry other

Visualizing the Distribution of Phthalate Esters and Plant Metabolites in Carrot by Matrix-Assisted Laser Desorption/Ionization Imaging Mass Spectrometry.

The accumulation of organic pollutants in vegetables is a major global food safety issue. The concentrations of pollutants in vegetables usually differ across different tissues bec... Read full abstract on PubMed →

PMID: 36442135 DOI: 10.1021/acs.jafc.2c06995

2025 Journal of food science aeda

Analysis of Microorganisms, Volatile and Non-Volatile Metabolites During the Fermentation Process of Gastrodia Elata Sweet Rice Wine Based on Multi-Omics Technology.

Gastrodia elata is an herbal species valued for both its medicinal and edible properties. This study employed multi-omics technology to examine quality changes during the fermentat... Read full abstract on PubMed →

PMID: 41408872 DOI: 10.1111/1750-3841.70774

2024 Food chemistry: X gc ms

Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds.

Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped... Read full abstract on PubMed →

PMID: 38312485 DOI: 10.1016/j.fochx.2024.101150 Full text on PMC

2023 Biotechnology for biofuels and bioproducts other

Alcohol acyltransferases for the biosynthesis of esters.

Esters are widely used in food, energy, spices, chemical industry, etc., becoming an indispensable part of life. However, their production heavily relies on the fossil energy indus... Read full abstract on PubMed →

PMID: 37264424 DOI: 10.1186/s13068-023-02343-x Full text on PMC

2022 Journal of nanobiotechnology other

Metabolomic analysis on the mechanism of nanoselenium alleviating cadmium stress and improving the pepper nutritional value.

Selenium (Se) maintains soil-plant homeostasis in the rhizosphere and regulates signaling molecules to mitigate cadmium (Cd) toxicity. However, there has been no systematic investi... Read full abstract on PubMed →

PMID: 36496437 DOI: 10.1186/s12951-022-01739-5 Full text on PMC

2022 Food research international (Ottawa, Ont.) other

Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation.

There has been a growing interest in developing co-inoculum of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces for simultaneous malolactic fermentation (MLF) and alc... Read full abstract on PubMed →

PMID: 35940798 DOI: 10.1016/j.foodres.2022.111604

2021 Foods (Basel, Switzerland) other

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking.

Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oual... Read full abstract on PubMed →

PMID: 34359516 DOI: 10.3390/foods10071646 Full text on PMC

2020 Food research international (Ottawa, Ont.) sensory panel

Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology.

In the present research, four different samples were investigated by multiple analyzing technology to reveal the common unique flavor and taste of traditional Pixian Doubanjiang (P... Read full abstract on PubMed →

PMID: 33292936 DOI: 10.1016/j.foodres.2020.109753

2020 Journal of agricultural and food chemistry other

Biosynthetic Pathway for Ethyl Butyrate Production in Saccharomyces cerevisiae.

Ethyl butyrate is one of the most important flavor substances in Chinese Baijiu and is also an ingredient in various daily-use chemical essences and food flavorings. In this study,... Read full abstract on PubMed →

PMID: 32186186 DOI: 10.1021/acs.jafc.0c00750

2018 Food research international (Ottawa, Ont.) aeda

Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter.

Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfacto... Read full abstract on PubMed →

PMID: 30361028 DOI: 10.1016/j.foodres.2018.07.060

2025 Physiology and molecular biology of plants : an international journal of functional plant biology other

Comparative study on chemical characteristics of aromatic volatile organic compounds (VOCs) and gene expression in scented and non-scented Rosa Hybrida cultivars.

UNLABELLED: Hybrid teas, celebrated for their elegance and vivid colors, stand as the most cherished class of roses. Their aromatic and diverse varieties have significantly influen... Read full abstract on PubMed →

PMID: 41245212 DOI: 10.1007/s12298-025-01664-5 Full text on PMC

2025 Journal of environmental management other

Ultrasonic cavitation treatment of o-cresol wastewater and long-term pilot-scale study.

Acoustic cavitation is a cutting-edge and eco-friendly advanced oxidation technology with significant efficacy in removing organic pollutants from water. Despite its potential, res... Read full abstract on PubMed →

PMID: 39842363 DOI: 10.1016/j.jenvman.2025.124208

2023 Foods (Basel, Switzerland) sensory panel

Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose.

The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography-mass spectrometry/olfac... Read full abstract on PubMed →

PMID: 37628135 DOI: 10.3390/foods12163136 Full text on PMC

2023 Rapid communications in mass spectrometry : RCM other

Ultrahigh-performance liquid chromatography-tandem mass spectrometry quantitation of o-cresol in hydrolyzed human urine to assess toluene exposure.

RATIONALE: Toluene is a volatile organic compound used in domestic and industrial applications. The main routes of workplace exposure to toluene are inhalation and dermal contact.... Read full abstract on PubMed →

PMID: 37430448 DOI: 10.1002/rcm.9595

2022 Molecules (Basel, Switzerland) other

Discovery of Novel Potential Aphid Repellents: Geranic Acid Esters Containing Substituted Aromatic Rings.

Aphids are one of the most damaging agricultural pests. For the sake of novel eco-friendly compounds with good activity for aphid control, a series of novel geranic acid esters con... Read full abstract on PubMed →

PMID: 36144685 DOI: 10.3390/molecules27185949 Full text on PMC

2022 Foods (Basel, Switzerland) aroma analysis

Effects of Drying Methods and Temperatures on the Quality of Chestnut Flours.

The demand for chestnut flour is growing because of its use in gluten-free products. Previous studies have correlated the quality of chestnut flours to the drying temperature and t... Read full abstract on PubMed →

PMID: 35564087 DOI: 10.3390/foods11091364 Full text on PMC

2021 Foods (Basel, Switzerland) gc ms

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography-Ion Mobility Spectrometry and Principal Component Analysis.

The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender me... Read full abstract on PubMed →

PMID: 34945468 DOI: 10.3390/foods10122917 Full text on PMC

2019 Food research international (Ottawa, Ont.) aeda

Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations.

Volatile compounds of Lentinula edodes grown in different culture substrate (CS) formulations were analyzed to reveal (i) the relationship between volatile compound production and... Read full abstract on PubMed →

PMID: 31554126 DOI: 10.1016/j.foodres.2019.108517

2017 Huan jing ke xue= Huanjing kexue other

[Removal of Volatile Sulfur Odor by the Biotrickling Filter].

The biodegradation of gas-phase mixtrue of dimethyl sulfide (DMS) and 1-propanethiol (PT) was examined in a biotrickling filter (BTF), inoculated with a microbial consortium compos... Read full abstract on PubMed →

PMID: 29965561 DOI: 10.13227/j.hjkx.201603055

2014 Food chemistry other

Solid phase extraction of trace amounts of silver, cadmium, copper, mercury, and lead in various food samples based on ethylene glycol bis-mercaptoacetate modified 3-(trimethoxysilyl)-1-propanethiol coated Fe3O4 nanoparticles.

Extraction, pre-concentration, and determination of trace amounts of silver, cadmium, copper, mercury, and lead from some food samples were investigated by magnetic solid phase ext... Read full abstract on PubMed →

PMID: 24423536 DOI: 10.1016/j.foodchem.2013.11.082

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.