Results 31 to 40 of about 459,629 (388)

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

Foods, 2022
Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment.
Jiao Niu, Shiqi Yang, Yi Shen, Wei Cheng, Hehe Li, Jinyuan Sun, Mingquan Huang, B. Sun   +7 more
semanticscholar   +1 more source

Optimization of Ultrasound-Assisted Cellulase Extraction from Nymphaea hybrid Flower and Biological Activities: Antioxidant Activity, Protective Effect against ROS Oxidative Damage in HaCaT Cells and Inhibition of Melanin Production in B16 Cells

Molecules, 2022
In this study, ultrasonic-assisted cellulase extraction (UCE) was applied to extract flavonoids and polyphenols from the Nymphaea hybrid flower. The extraction conditions were optimized using the response surface method (RSM) coupled with a Box-Behnken ...
Hui-Min Liu, Sheng-Nan Lei, Wei Tang, Meng-Han Xun, Zhi-Wei Zhao, Ming-Yan Cheng, Xiao-Dan Zhang, Wei Wang   +7 more
doaj   +1 more source

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Foods, 2022
Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported.
Yaqiong Zhang, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, Xianli Gao   +5 more
semanticscholar   +1 more source

The local transcriptional regulators SacR1 and SacR2 act as repressors of fructooligosaccharides metabolism in Lactobacillus plantarum

Microbial Cell Factories, 2020
Background In Lactobacillus plantarum, fructooligosaccharides (FOS) metabolism is controlled by both global and local regulatory mechanisms. Although catabolite control protein A has been identified as a global regulator of FOS metabolism, the functions ...
Chen Chen, Linlin Wang, Haiyan Yu, Huaixiang Tian   +3 more
doaj   +1 more source

Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes. [PDF]

, 2015
Computational chemistry approaches for studying the formation of terpenes/terpenoids in wines are presented, using five particular terpenes/terpenoids (1,8-cineole, α-ylangene, botrydial, rotundone, and the wine lactone), volatile compounds (or their ...
Pemberton, Ryan P, Tantillo, Dean J, Wedler, Henry B   +2 more
core   +5 more sources

Biotransformation and Production from Hansenula Anomala to Natural Ethyl Phenylacetate

MATEC Web of Conferences, 2015
Ethyl phenylacetate can be widely applied in many industries, such as food, medicines, cosmetics and medicinal herbs. At the moment, the production of natural ethyl phenylacetate is very limited. However, the biotransformation production of natural ethyl
Tian Xun, Wang Jingwen, Li Qianqian, Guan Shimin, Cai Baoguo, Rong Shaofeng   +5 more
doaj   +1 more source

Nematicidal Action of Microencapsulated Essential Oil of Flesh Fingered Citron

Journal of Chemistry, 2020
Flesh fingered citron (FFC) essential oil (EO) is susceptible to volatilisation at room temperature. Therefore, its use as a nematicide requires a controlled release.
Xixi Piao, Lirong Zhang, Songxing Zhang, Fengping Yi   +3 more
doaj   +1 more source

A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae

Current Research in Food Science, 2022
This study mainly focused on a strategy for reducing acrylamide(AM) content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation.
Xiaoli Zhou, Mengjie Duan, Shijie Gao, Tian Wang, Yibao Wang, Xinyi Wang, Yiming Zhou   +6 more
doaj   +1 more source

Computer Aided Aroma Design. I. Molecular knowledge framework [PDF]

, 2008
Computer Aided Aroma Design (CAAD) is likely to become a hot issue as the REACH EC document targets many aroma compounds to require substitution. The two crucial steps in CAMD are the generation of candidate molecules and the estimation of properties ...
Floquet, Pascal, Gerbaud, Vincent, Joulia, Xavier, Korichi, Mourad, Meniai, A.-Hassan, Nacef, Salif   +5 more
core   +1 more source

Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis

Foods, 2022
The oolong tea aroma is shown to consist of cultivar aroma and technical aroma in this study based on the aroma differences between oolong tea products of cultivars of different suitability, as determined by correlation analysis of olfactory, sensory ...
Chang He, Yuchuan Li, Jingtao Zhou, Xinlei Yu, De Zhang, Yuqiong Chen, D. Ni, Zhi Yu   +7 more
semanticscholar   +1 more source