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.
UNLABELLED: Recently, unconventional yeasts have become popular as fermentation starters in the brewing industry due to the growing consumer demand for aromatic diversity. Specific... Read full abstract on PubMed →
Aromatic amino acid metabolism in yeast is an important source of secondary compounds that influence the aroma and flavour of alcoholic beverages and foods. Examples are the higher... Read full abstract on PubMed →
BACKGROUND: The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital ro... Read full abstract on PubMed →
BACKGROUND: 2-Phenylethyl acetate (2-PEAc) is a highly valued natural volatile ester with a rose-like odour that is widely used to add scent or flavour to cosmetics, soaps, foods a... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Banxia Xiexin Decoction (BXD) is a traditional herbal formulation with a bitter flavor that has a long-standing history of use in Asia for treating... Read full abstract on PubMed →
BACKGROUND: Atherosclerosis (AS), a chronic inflammatory condition of the vasculature, is a major contributor to cardiovascular morbidity. Yaoshi Tongyuan Tablet (YTT) is a food-me... Read full abstract on PubMed →
Isorhamnetin (ISO) is a phenolic compound belonging to flavonoid family, showcasing important in vitro pharmacological activities such as antitumor, anti-inflammation, and organ pr... Read full abstract on PubMed →
Flavonoids are a group of plant secondary metabolites that have a number of health-promoting properties and have both preventive and therapeutic effects. Research confirms that fla... Read full abstract on PubMed →
Research on bioactive compounds is essential to improve human health; promote adequate nutrition; drive innovation in the food, agricultural and biotechnology industries; and contr... Read full abstract on PubMed →
The extensive usage of nonbiodegradable plastic materials for food packaging is a major environmental concern. To address this, researchers focus on developing biocompatible and bi... Read full abstract on PubMed →
Gallic acid (GA) and β-glucogallin (BGG) are natural products with diverse uses in pharmaceutical, food, chemical and cosmetic industries. They are valued for their wide-ranging pr... Read full abstract on PubMed →
RESEARCH BACKGROUND: Gallic acid is a polyphenol with antioxidant and antitumor activities; however, its use as a nutraceutical or drug is hindered by its low bioavailability. Zein... Read full abstract on PubMed →
Gallic acid and its derivatives have a large number of applications in various fields of science. In nature, these compounds are widely distributed in plants and fruits, and thus t... Read full abstract on PubMed →
Butyl acetate, a valuable flavor ester, is conventionally synthesized through acid-catalyzed reactions, which suffer from environmental concerns and inefficiencies. This study expl... Read full abstract on PubMed →
Spraying is a common way to distribute occupational products, but it puts worker's health at risk by exposing them to potentially harmful particles and gases. The objective of this... Read full abstract on PubMed →
BACKGROUND: Butyl acetate is a versatile compound that is widely used in the chemical and food industry. The conventional butyl acetate synthesis via Fischer esterification of buta... Read full abstract on PubMed →
Short- and medium-chain volatile esters with flavors and fruity fragrances, such as ethyl acetate, butyl acetate, and butyl butyrate, are usually value-added in brewing, food, and... Read full abstract on PubMed →
n-Butyl acetate is an important food additive commonly produced via concentrated sulfuric acid catalysis or immobilized lipase catalysis of butanol and acetic acid. Compared with c... Read full abstract on PubMed →
BACKGROUND: There is growing interest in identifying novel, non-invasive biomarkers reflecting endogenous inflammatory processes in asthma. This study aimed to evaluate the presenc... Read full abstract on PubMed →
Capsaicinoids, whose basic chemical structure is the vanilla amide of n-nonanoic acid, are responsible for chili pepper fruits' spicy flavor (pungency) and multiple pharmacological... 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.