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.
Antimicrobial resistance represents a global threat to healthcare. The ability to adequately treat infectious diseases is increasingly under siege due to the emergence of drug-resi... Read full abstract on PubMed →
Five Tempranillo wines exhibiting marked differences in taste and/or astringency were selected for the study. In each wine the non-volatile extract was obtained by freeze-drying an... Read full abstract on PubMed →
In this addendum to the original article [de Rijke, E., Ruisch, B.J., Bouter, N., König, T., Liquid chromatography with accurate mass measurement on a triple quadrupole mass-spectr... Read full abstract on PubMed →
Resveratrol, a plant phenolic compound, is found in grapes and red wine, but is not widely distributed in other common food sources. The pathway for resveratrol biosynthesis is wel... Read full abstract on PubMed →
This paper proposes a multiple headspace solid-phase microextraction (MHS-SPME) method coupled to gas chromatography-tandem mass spectrometry detection (GC/MS/MS) for the simultane... Read full abstract on PubMed →
Sixteen commercially available oak chips, differing in origin (French or American) and toasting level, were extracted by an accelerated solvent extraction method and characterized... Read full abstract on PubMed →
A model based on physicochemical parameters has been developed and applied to the study of the kinetics of extraction of aroma compounds from oak casks having been used a variable... Read full abstract on PubMed →
In this study a specific taste-modulating flavor ingredient, N-lactoyl ethanolamine, was determined in two Beerenauslese wines using preparative LC, as a first isolation and concen... Read full abstract on PubMed →
Nine New Zealand native white-rot fungi were studied for their ability to grow and survive on different substrates formulated from bark, wheat straw, sawdust, apple pomace and maiz... Read full abstract on PubMed →
Four Spanish aged red wines made in different wine-making areas have been extracted, and the extracts and their 1:5, 1:50, and 1:500 dilutions have been analyzed by a gas chromatog... Read full abstract on PubMed →
Application of aroma extract dilution analysis using the volatile fraction of a Japanese green tea (Sen-cha) sample resulted in the detection of 36 odor-active peaks with flavor di... Read full abstract on PubMed →
The potent odorants of virgin olive oils from Italy (I), Spain (S), and Morocco (M) were screened by aroma extract dilution analyses and gas chromatography olfactometry of headspac... Read full abstract on PubMed →
Furfural, 5-methylfurfural, and vanillin co-occurred in 64 barrel-aged red, white, and model wines with the reduction products, furfuryl alcohol, 5-methylfurfuryl alcohol, and vani... Read full abstract on PubMed →
Recovery efficiencies of main volatile components of wine from porous polymer Porapak Q were investigated using dichloromethane, ethyl ether, and pentane as solvents. The nine wine... Read full abstract on PubMed →
Pentachloroanisole is a chlorinated aromatic compound which is widely distributed at low levels in the environment and in food products. Formation of pentachloroanisole in the envi... Read full abstract on PubMed →
The temporal glands, modified facial apocrine sweat glands unique to elephants, release collectable secretions during an unusual physiological state termed "musth" in the Asian bul... Read full abstract on PubMed →
Male and female Sprague-Dawley (Spartan) rats were exposed to dietary levels of 0, 60, 200 or 600 ppm purified pentachlorophenol (PCP) or pentachloroanisole (PCA) for 181 days, thr... Read full abstract on PubMed →
Melanoidins are complex Maillard reaction products synthesized during dark beer production. In this study, the molecular weight of melanoidins from dark beer was about 4.8 kDa. Car... Read full abstract on PubMed →
<h4>Main conclusion</h4>A. hybridus tolerance to salinity depends on constitutively active mechanisms, whereas A. hypochondriacus tolerance to salt and water deficit depends on a c... Read full abstract on PubMed →
Using leaves from a single origin and the same harvest batch, processing was the sole variable: homologous Gougunao No. 2 green and black teas were produced. An integrated workflow... 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.