Results 41 to 50 of about 459,629 (388)
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process
Fermentation, 2022 A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes ...
B. Prusova +3 more
semanticscholar +1 more source
Molecules, 2023 Ergothioneine, a sulfur-containing micromolecular histidine derivative, has attracted increasing attention from scholars since it was confirmed in the human body. In the human body, ergothioneine is transported and accumulated specifically through OCTN-1,
Hui-Min Liu +5 more
doaj +1 more source
Object-Proposal Evaluation Protocol is 'Gameable'
, 2015 Object proposals have quickly become the de-facto pre-processing step in a number of vision pipelines (for object detection, object discovery, and other tasks). Their performance is usually evaluated on partially annotated datasets.
Agrawal, Harsh +3 more
core +1 more source
Molecular and Genetic Regulation of Sensory Quality of Climacteric Fruit [PDF]
, 2004 The sensory quality of fruit has become a major criterion in making the purchasing decision by consumers. Breeding programs have mainly been directed, from the post-harvest stand point, towards improving shelf-life.
A. Latché +4 more
core +1 more source
Italian National Conference on Sensors, 2021 Aroma is one of the main attributes that consumers consider when appreciating and selecting a coffee; hence it is considered an important quality trait.
Claudia Gonzalez Viejo +2 more
semanticscholar +1 more source
Ionization effects on the partitioning behavior of food and beverage aroma compounds between aqueous phases and air and organic matrices [PDF]
, 2011 Aroma compounds in the Flavornet database were screened for ionizable functional groups such as carboxylic acids, aliphatic and aromatic amines, phenols, alcohols, and thiols.
Kaya Forest, Sierra Rayne
core +2 more sources
Shipin gongye ke-ji, 2022 The study aimed to evaluate the effect of enzymatic hydrolysis and high temperature on the flavor of cocoa. First, the effect of five proteases on free amino acids in enzymatic hydrolysate were investigated.
Lei QIAN +3 more
doaj +1 more source
Computer Aided Aroma Design. II. Quantitative structure-odour relationship [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 +5 more
core +2 more sources
Journal of Dairy Science, 2022 : To achieve rapid on-site identification of raw milk adulteration and simultaneously quantify the levels of various adulterants, we combined Raman spectroscopy with chemometrics to detect 3 of the most common adulterants.
Huaixiang Tian +5 more
doaj +1 more source
Estimated carboxylic acid ester hydrolysis rate constants for food and beverage aroma compounds [PDF]
, 2011 Aroma compounds in the Flavornet database were screened for potentially hydrolyzable carboxylic acid ester functionalities. Of the 738 aroma compounds listed in this database, 140 molecules contain carboxylic acid ester groups that may be amenable to ...
Kaya Forest, Sierra Rayne
core +2 more sources