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.
<h4>Background</h4>The development of biofuels, especially liquid hydrocarbon fuels, has been widely concerned due to the depletion of fossil resources. In order to obtain fuel pre... Read full abstract on PubMed →
The occurrence of pellicle on the surface of paocai brine is a common undesirable phenomenon during the multi-rounds of paocai fermentation, which is mainly caused by the growth of... Read full abstract on PubMed →
The grapevine is a climbing plant and allows for the manipulation of vegetative canopies to change the microclimate and exposure of leaves and clusters to solar radiation, affectin... Read full abstract on PubMed →
Bromophenolic flame retardants (BFRs) are a large group of synthetic substances used in the industry in order to reduce the flammability of synthetic materials used in electrical a... Read full abstract on PubMed →
Electrochemical methods have been widely applied in the treatment of phenol wastewater for the past few years. However, conventional electrochemical advanced oxidation processes (E... Read full abstract on PubMed →
The diverse utilization of pyrolysis liquid is closely related to its chemical compositions. Several factors affect PA compositions during the preparation. In this study, multivari... Read full abstract on PubMed →
The development of precious-metal-free catalysts to promote the sustainable production of fuels and chemicals from biomass remains an important and challenging target. Here, we rep... Read full abstract on PubMed →
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-deriv... Read full abstract on PubMed →
The winemaking by-product grape marc (syn. pomace) contains significant quantities of latent flavour in the form of flavour precursors which can be extracted and used to modulate t... Read full abstract on PubMed →
Identifying the extracellular metabolites of microorganisms in fresh vegetables is industrially useful for assessing the quality of processed foods. <i>Pectobacterium carotovorum</... Read full abstract on PubMed →
Several food contact articles (FCAs) contaminated with unapproved brominated flame retardants (BFRs) purchased in the US market were analysed and subjected to migration tests. Migr... Read full abstract on PubMed →
This research investigated volatile profiles of over-ripe Thai mango purée during thermal processing by solid-phase extraction, volatile quantification by XAD-2-solvent extraction,... Read full abstract on PubMed →
The hydrogen isotopes deuterium (D) and tritium (T) have become essential tools in chemistry, biology and medicine1. Beyond their widespread use in spectroscopy, mass spectrometry... Read full abstract on PubMed →
The recent isolation of the yeast <i>Saccharomyces eubayanus</i> has opened new avenues in the brewing industry. Recent studies characterized the production of volatile compounds i... Read full abstract on PubMed →
The demand for new probiotic products has shown recent increases alongside a growing interest in studying starter cultures of cheeses. This study thus aims to evaluate the ability... Read full abstract on PubMed →
The purpose of this study was to investigate the aroma release and perception from white bread during oral processing by gas chromatography-ion mobility spectrometry (GC-IMS) and d... Read full abstract on PubMed →
2,4,6-Tribromophenol (TBP, CAS No. 118-79-6) is a brominated chemical used in the production of flame-retardant epoxy resins and as a wood preservative. In marine environments, TBP... Read full abstract on PubMed →
Bromophenols occur naturally and are used globally as man-made additives in various industrial products. They are decomposition products of many emerging organic pollutants, such a... Read full abstract on PubMed →
Currently, there is a growing interest in the use of non-<i>Saccharomyces</i> yeast to enhance the aromatic quality of wine, with pure or mixed cultures, as well as sequential inoc... Read full abstract on PubMed →
Incubation of synthetic 2-methylneryl diphosphate (2-MeNPP, 10) with 2-methylisoborneol synthase (MIBS) gave a mixture of products that differed significantly from that derived fro... 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.