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.
Quorum sensing (QS), bacterial cell-to-cell communication, is a gene regulatory mechanism that regulates virulence potential and biofilm formation in many pathogens. Aeromonas sobr... Read full abstract on PubMed →
Methyl anthranilate (MANT) is a widely used compound to give grape scent and flavor, but is currently produced by petroleum-based processes. Here, we report the direct fermentative... Read full abstract on PubMed →
Given the widespread use of children's raincoats and their close contact with children and students, it is crucial to identify the odor components and potential chemical hazards as... Read full abstract on PubMed →
Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize... Read full abstract on PubMed →
A simple and sensitive method for the determination of isophorone in food samples was developed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-m... Read full abstract on PubMed →
Burnt-bitter-aroma (BBA), an off-odor reminiscent of burnt grains, is associated with aroma deterioration in strong-aroma Baijiu. The key burnt-bitter-aroma compounds (BBAC) and th... Read full abstract on PubMed →
Shanlan Qubing (SLQB) is a traditional fermentation starter used in the production of Shanlan rice wine in Hainan, China. However, the open brewing environment and the complex micr... Read full abstract on PubMed →
A compound fermentation of Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavo... Read full abstract on PubMed →
The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains ins... Read full abstract on PubMed →
2,4-di-tert-butylphenol (2,4-DTBP) is a synthetic antioxidant used in polyethylene crosspolymer (PEX) water distribution pipes and food-related plastics. 2,4-DTBP can leach from pl... Read full abstract on PubMed →
Liquid-liquid extraction coupled with gas chromatography-mass spectrometry (LLE-GC/MS) is a useful methodology for Baijiu aroma analysis. However, the background problems caused by... Read full abstract on PubMed →
Synthetic phenolic antioxidant 2,4-di-tert-butylphenol (2,4-DTBP) has gained growing concerns due to relatively high concentrations in aquatic ecosystems. There are, however, signi... Read full abstract on PubMed →
Taste and odor (T&O) compounds are important water pollutant, some of which are toxic. The relevant studies are all expand upon the well-known T&O compounds but for the unknown odo... Read full abstract on PubMed →
As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14... Read full abstract on PubMed →
The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceiv... Read full abstract on PubMed →
The aim of this study was to explore the effect of periodical negative air ions (NAI) on the quality of 'Fuji' apple fruit after treatment at 0, 30, 60, and 90 min every 4 weeks. N... Read full abstract on PubMed →
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bru... Read full abstract on PubMed →
Oomycetes, represented by Phytophthora, are seriously harmful to agricultural production, resulting in a decline in grain quality and agricultural products and causing great econom... Read full abstract on PubMed →
BACKGROUND: Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the format... Read full abstract on PubMed →
Hexanal, 2-heptenal, and nonanal were identified as relevant reaction products formed in the course of the lipid peroxidation of heated peanut oil. For the identification of potent... 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.