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.
"Earthy-musty" off-flavor problem in water samples are due to organic compounds present at the sub-part-per-trillion level. Most of the developments in the analysis of tastes and o... Read full abstract on PubMed →
"Earthy-musty" off-flavor problem in water samples are due to organic compounds present at the sub-part-per-trillion level. Most of the developments in the analysis of tastes and o... Read full abstract on PubMed →
The compound responsible for a "fungal must" taint evident in industry assessments of wine corks was identified as 2-methoxy-3,5-dimethylpyrazine. The identification was made on th... Read full abstract on PubMed →
The off-flavour compounds 2-methylisoborneol (MIB), geosmin, 2,4,6-trichloroanisole, 2,3,6-trichloroanisole, 2,3,4-trichloroanisole and 2,4,6-tribromoanisole were analyzed in water... Read full abstract on PubMed →
Interest in the in vivo biological activities of olive oil phenolics is rapidly growing, and different models and vehicles of administration are used worldwide. Matters of practica... Read full abstract on PubMed →
The off-flavor compounds 2-methylisoborneol (MIB), geosmin, 2,4,6-trichloroanisole, 2,3,6-trichloroanisole, 2,3,4-trichloroanisole, and 2,4,6-tribromoanisole were analyzed in water... Read full abstract on PubMed →
Several investigations have identified benzothiophene-2,3-dione in the organic solvent extracts of acidified cultures degrading dibenzothiophene via the Kodama pathway. In solution... Read full abstract on PubMed →
A simple gas-liquid chromatographic procedure for analyzing ethanol, acetic acid, acetoin, and racemic and meso-2,3-butylene glycol in broth media is described. Overnight broth cul... Read full abstract on PubMed →
p-Anisaldehyde, a fragrance and flavour with important roles in food, cosmetics, and drug industries, is currently synthesized through chemical methods. Production of p-anisaldehyd... Read full abstract on PubMed →
Large yellow croaker roes were used to make fish sauce using enzymolysis method, and the impact of different fermentation temperatures (25, 32 and 40 °C) on the physicochemical cha... Read full abstract on PubMed →
<i>Clonostachys rosea</i>, an entomopathogenic fungus that infects <i>Cephalcia chuxiongica</i>, is highly pathogenic and has significant potential for controlling the damage this... Read full abstract on PubMed →
AIMS: Approximately 25%-30% of the global population is affected by non-alcoholic fatty liver disease (NAFLD). This study aimed to explore whether NAFLD could be effectively detect... Read full abstract on PubMed →
Cysteine (Cys) plays a pivotal role in numerous physiological processes and holds significant importance in food analysis. In this study, we designed a novel near-infrared (NIR) fl... Read full abstract on PubMed →
Two long-term air monitoring programs for persistent organic pollutants (POPs) have been established in the Great Lakes Basin (GLB), Ontario, and Alert, Nunavut, Canada since the 1... Read full abstract on PubMed →
Elevated levels of eugenol and syringol in wines have been observed to impart a smoky, medicinal, and spicy aroma, particularly in wines produced from East Asian species. The precu... Read full abstract on PubMed →
Several compounds with taste-modulating properties have been investigated, improving the taste impression without having a pronounced intrinsic taste. The best-known representative... Read full abstract on PubMed →
Because of negative tap water quality perception, people often prefer bottled water over tap water despite the higher energy consumption and production of plastic waste. Taste and... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: The traditional use of Prunus species against skin diseases and especially for skin lightning cosmeceutical purposes is widespread in many cultures.... Read full abstract on PubMed →
Not from concentrate (NFC) orange juice is minimally processed, natural-appearing food, and has become more popular. Sterilization is an important stage for NFC orange juice produc... Read full abstract on PubMed →
The Cuiguan pear is called "June snow" and the skin is thin; the meat is crisp and juicy; the taste is thick and fresh; and the juice is rich and sweet. In this study, the volatile... 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.