Results 11 to 20 of about 455,540 (404)
The aim of this study was to assess the effects of dietary anthocyanin addition on volatile compounds of meat from goat kids during ageing. For this work, 60 male and female kids were divided into two groups: red orange and lemon extract (RLE group; n ...
Maria Federica Sgarro +6 more
doaj +1 more source
Aldehydes, Aldehyde Metabolism, and the ALDH2 Consortium
The discovery of aldehydes dates back to 1774 when Carl Wilhelm Scheele synthesized acetaldehyde [...]
Freeborn Rwere +3 more
openaire +5 more sources
Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)
The aroma of pea protein (Pisum sativum L.) was decrypted for knowledge-based flavor optimization of new food products containing pea protein. Sensomics helped to determine several volatiles via ultra-high performance liquid chromatography tandem mass ...
Florian Utz +7 more
doaj +1 more source
This article shows that two extremely important families of fused heterocyclic assemblies, namely 6-methylbenzo[4,5]imidazo[1,2-a]pyrrolo[2,1-c]pyrazine and 5a-methyl-5a,6-dihydro-5H,12H-benzo[4,5]imidazo[1,2-a]pyrrolo[1,2-d]pyrazine, can be synthesized ...
Svetlana V. Martynovskaya +4 more
doaj +1 more source
Chronic obstructive pulmonary disease (COPD) is a devastating lung disease for which cigarette smoking is the main risk factor. Acetaldehyde, acrolein, and formaldehyde are short-chain aldehydes known to be formed during pyrolysis and combustion of ...
Christy B. M. Tulen +3 more
doaj +1 more source
The oxidative degradation of lipids through lipid peroxidation processes results in the generation of free fatty acid radicals. These free radicals including reactive oxygen species (ROS) serve as a substrate for generating reactive aldehydes.
Waheed Abdul +13 more
doaj +1 more source
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources
Synthesis of 2-Acylphenol and Flavene Derivatives from the Ruthenium-Catalyzed Oxidative C-H Acylation of Phenols with Aldehydes [PDF]
The cationic ruthenium hydride complex [(C6H6)(PCy3)(CO)RuH]+BF4− has been found to be an effective catalyst for the oxidative C–H coupling reaction of phenols with aldehydes to give 2-acylphenol compounds.
Aponick +47 more
core +2 more sources
Types and Distribution of Bioactive Polyunsaturated Aldehydes in a Gradient from Mesotrophic to OligotrophicWaters in the Alborán Sea (Western Mediterranean) [PDF]
Polyunsaturated aldehydes (PUAs) are bioactive molecules suggested as chemical defenses and infochemicals. In marine coastal habitats, diatoms reach high PUA production levels during bloom episodes.
Bartual Magro, Ana +11 more
core +1 more source
Two highly divergent alcohol dehydrogenases of melon exhibit fruit ripening-specific expression and distinct biochemical characteristics [PDF]
Alcohol dehydrogenases (ADH) participate in the biosynthetic pathway of aroma volatiles in fruit by interconverting aldehydes to alcohols and providing substrates for the formation of esters.
A-RS Chen +47 more
core +2 more sources

