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.
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on t... Read full abstract on PubMed →
In insects, perception of the environment-food, mates, and prey-is mainly guided by chemical signals. The dynamic process of signal perception involves transport to odorant recepto... Read full abstract on PubMed →
Long-term aging of <i>Yakju</i>, a traditional Korean liquor made of rice and <i>Nuruk</i> (a fermentation agent), causes browning and odor and flavor development. This study inves... Read full abstract on PubMed →
A highly active and selective cobalt catalyst was developed for the hydrogenation of biomass-derived ethyl levulinate (EL) to γ-valerolactone (GVL), ethyl 4-hydroxypentanoate (EHP)... Read full abstract on PubMed →
In the present work, magnetic nanoparticles (MNPs) were prepared by chemical precipitation of trivalent and divalent iron ions which were functionalized using citric acid. The bact... Read full abstract on PubMed →
An efficient process for the depolymerization of alkaline extracted lignin (AEL) using attapulgite (ATP)-supported solid catalysts in ethanol was developed in this work. Different... Read full abstract on PubMed →
Since introduction into the Chesapeake Bay watershed in the 1970s, blue catfish (Ictalurus furcatus) populations have increased, impacting native species. One strategy suggested to... Read full abstract on PubMed →
Tartary buckwheat achenes are rich in rutin. However, its utilisation as a food is low due to the bitter taste of the products because of the transformation of rutin to quercetin.... Read full abstract on PubMed →
Guaiacol and its derivatives are commonly found in nature and are known for their characteristic smoky, clove-like and vanilla-like smells. However, there is no systematic investig... Read full abstract on PubMed →
Hydrogenation of levulinic acid (LA) and its esters to produce γ-valerolactone (GVL) and 2-methyl tetrahydrofuran (2-MTHF) is a key step for the utilization of cellulose derived LA... Read full abstract on PubMed →
Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma... Read full abstract on PubMed →
<h4>Background</h4>The fermentation inhibition of yeast or bacteria by lignocellulose-derived degradation products, during hexose/pentose co-fermentation, is a major bottleneck for... Read full abstract on PubMed →
An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast... Read full abstract on PubMed →
Trans-resveratrol and resveratrol glucoside are natural phenolic compounds existed in a wide variety of plant species, which are extensively consumed in many countries. The existin... Read full abstract on PubMed →
Melinjo (Gnetum gnemon L.) is widely cultivated in Southeast Asia. Its fruit and seeds are common ingredients in Indonesian foods. The seeds are very rich in resveratrol dimers suc... Read full abstract on PubMed →
The volatile phenols guaiacol, 4-methylguaiacol, syringol, 4-methylsyringol, o-, m-, and p-cresol, as well as their glycoconjugates, have previously been shown to be present in ele... Read full abstract on PubMed →
Evaluation of published methods reveals that existing methods for saliva sampling do not address the physical-chemical attributes of volatile organic compounds (VOCs). This study d... Read full abstract on PubMed →
The present paper deals with three new strains of Saccharomyces cerevisiae, isolated in old wineries of Sicily, which were microbiologically and molecularly characterized and teste... Read full abstract on PubMed →
In this study, an ultrasound-assisted emulsification-microextraction (USAEME) has been optimised for the sensitive determination of haloanisoles (2,4,6-trichloroanisole (TCA), 2,3,... Read full abstract on PubMed →
The roots of Polygonum cuspidatum produce several phenolic compounds, including trans-resveratrol (1), trans-piceid (2), and emodin (3), and are a commercial source of the botanica... 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.