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Understanding aroma-matrix interactions and their effect on aroma release from model ...
James Swift (10112449)
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Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile [PDF]
Foods, 2020 Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas.
Maria Carpena +6 more
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Optimization of Extraction Process and Properties of Protein from Peony Seed Meal
Shipin gongye ke-ji, 2023 Protein from peony seed meal was extracted by alkali dissolution and acid precipitation. The extraction process was optimized by single factor and orthogonal experiments, and the physical and chemical properties and functional properties including ...
Huatian WANG +6 more
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Journal of Food Quality, 2022 The purpose of this paper was to find the relationship between aroma and tasty component properties and marketing price of Chinese Cabernet Sauvignon red wines. One-way ANOVA was used to compare differences (p 1.
Tao Feng +10 more
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Study on Extraction and Antioxidant Activity of Flavonoids from Hemerocallis fulva (Daylily) Leaves
Molecules, 2022 Hemerocallis fulva is a medical and edible plant. In this study, we optimized the ultrasound-assisted extraction (UAE) process of extracting flavonoids from Hemerocallis fulva leaves by single-factor experiments and response surface methodology (RSM ...
Wei Wang +5 more
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Organic Hollow Mesoporous Silica as a Promising Sandalwood Essential Oil Carrier
Molecules, 2021 As film-forming agents, fillers and adsorbents, microplastics are often added to daily personal care products. Because of their chemical stability, they remain in the environment for thousands of years, endangering the safety of the environment and human
Zuobing Xiao +5 more
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Insights into the Edible and Biodegradable Ulvan-Based Films and Coatings for Food Packaging
Foods, 2023 Recently, edible films or coatings that are made from algal polysaccharides have become promising candidates for replacing plastic-based packaging materials for food storage due to their non-toxic, biodegradable, biocompatible, and bioactive ...
Huatian Wang +5 more
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Journal of Dairy Science, 2023 : Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality with a shape like a piece of paper) and a long history in Yunnan province, China.
Chen Chen +6 more
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Study on efficacy and performance of Artemisia argyi extracts
Shipin yu jixie, 2023 Objective: By analyzing bacteriostasis and efficacy, the possibility of Artemisia argyi extract to be a plant extract preservative is clarified. It provides a message for the development of natural non-irritating plant extract preservative.
ZHANG Wan-ping +4 more
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Aroma and Aroma Precursors in Grape Berry [PDF]
, 2012 The grape berry is the site of biosynthesis and accumulation of compounds that are likely to contribute in wines some of their aromatic characteristics. These compounds have the aromatic potential, and exist in part as volatile forms but mainly as non-volatile aroma precursors that can be released through chemical and biochemical reactions during ...
Darriet, Philippe +2 more
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