Results 61 to 70 of about 53,751 (277)
FoodsAroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS ...
Yingqi Zhou +5 more
doaj +1 more source
Gas Chromatography–Olfactometry Analyses of Volatiles Produced by ‘Fallglo’ and ‘US Early Pride’ Tangerines [PDF]
, 2012 ‘Fallglo’ is a popular tangerine (Citrus reticulata Blanco) cultivar with high eating quality. However, ‘Fallglo’ may contain as many as 30–40 seeds per fruit. ‘US Early Pride’ is a seedless mutation of ‘Fallglo’ with similar quality attributes.
Bai, Jinhe +7 more
core +1 more source
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil [PDF]
, 2016 Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var.
Aparicio López, Ramón +4 more
core +3 more sources
FEBS Letters, EarlyView.Multidrug transporters BpeB and BpeF from the Gram‐negative pathogen Burkholderia pseudomallei have a hydrophilic patch in their substrate‐binding pocket. Drug susceptibility tests and growth curve analyses using an Escherichia coli recombinant expression system revealed that the hydrophilic patches of BpeB and BpeF are involved in the substrate ...
Ui Okada, Satoshi Murakami
wiley +1 more source
Regulation of tomato fruit ripening [PDF]
, 2009 Fruit ripening is a sophisticatedly orchestrated developmental process, unique to plants, that results in major physiological and metabolic changes, ultimately leading to fruit decay and seed dispersal.
Bouzayen, Mondher +4 more
core +2 more sources
Sequence determinants of RNA G‐quadruplex unfolding by Arg‐rich regions
FEBS Letters, EarlyView.We show that Arg‐rich peptides selectively unfold RNA G‐quadruplexes, but not RNA stem‐loops or DNA/RNA duplexes. This length‐dependent activity is inhibited by acidic residues and is conserved among SR and SR‐related proteins (SRSF1, SRSF3, SRSF9, U1‐70K, and U2AF1).
Naiduwadura Ivon Upekala De Silva +10 more
wiley +1 more source
Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese [PDF]
Journal of Dairy Science, 2009 Ezine cheese is a white pickled cheese ripened in tinplate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic
Mendeş, Mehmet +6 more
openaire +3 more sources
Cell wall target fragment discovery using a low‐cost, minimal fragment library
FEBS Letters, EarlyView.LoCoFrag100 is a fragment library made up of 100 different compounds. Similarity between the fragments is minimized and 10 different fragments are mixed into a single cocktail, which is soaked to protein crystals. These crystals are analysed by X‐ray crystallography, revealing the binding modes of the bound fragment ligands.
Kaizhou Yan +5 more
wiley +1 more source
Food Chemistry: XThis is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.
Zhuyu Yang +9 more
doaj +1 more source
Molecules, 2023 Despite Xinomavro (Vitis vinifera L.) being a well-known noble red grape variety of northern Greece, little is known about its ‘‘bouquet’’ typicity. Volatile compounds of Xinomavro wines produced using a common vinification protocol were analyzed by gas ...
Elli Goulioti +6 more
doaj +1 more source