Food Chemistry: XThis study investigated the sweetness-enhancing effects of nine sweet aroma compounds from sweet orange on 5% sucrose solution. Through static sensory evaluations and electronic tongue analysis, carveol was found to enhance sweetness most significantly ...
Jiao Liu +10 more
doaj +1 more source
Raman‐based label‐free microscopic analysis of the pancreas in living zebrafish larvae
FEBS Open Bio, EarlyView.Forward stimulated Raman scattering (F‐SRS) and epi coherent anti‐Stokes Raman scattering (E‐CARS) allow label‐free discrimination of distinct subcellular structures in the pancreas of living zebrafish larvae. Given the straightforward applicability, we anticipate broad implementation of Raman microscopy in other organs and across various biomedical ...
Noura Faraj +3 more
wiley +1 more source
The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS
Journal of Future FoodsThe flavour of new make spirit (NMS) plays an important role in whisky, which is the final stage before maturation. However, less research has been done on NMS aromas.
Xiao Shen +7 more
doaj +1 more source
Volatile Composition and Antioxidant Activity of Torreya grandis Hydrosols
Shipin gongye ke-ji, 2022 The purpose of this experiment was to study the stability and antioxidant activity of Torreya grandis hydrosols in vivo and in vitro. The work aims to study the stability, volatile composition and antioxidant activity of Torreya grandis hydrosols.
Junyan SUN +6 more
doaj +1 more source
Apple and Pear Cultivars for Organic Production in a Cool Climate [PDF]
, 2004 Only early ripening cultivars of apples and pears may be grown successfully in the short and rather cool growth season of the fruit producing areas of Norway.
Hjeltnes, Stein Harald +2 more
core
Fruit volatile analysis using an electronic nose. [PDF]
, 2012 Numerous and diverse physiological changes occur during fruit ripening, including the development of a specific volatile blend that characterizes fruit aroma.
Ebeler, Susan E +3 more
core +1 more source
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
core +1 more source
Sustainable bioplastics manufacturing from renewable sources
FEBS Open Bio, EarlyView.Bioplastics are manufactured by using polymers from different bio‐based sources. These novel materials not only offer biodegradability but also possess various functional properties that make them suitable for diverse applications. Recent developments in the preparation of bioplastics are reported, highlighting the distinct properties of each type of ...
C. Valeria L. Giosafatto +6 more
wiley +1 more source
AROMA: Automatic Generation of Radio Maps for Localization Systems [PDF]
, 2010 WLAN localization has become an active research field recently. Due to the wide WLAN deployment, WLAN localization provides ubiquitous coverage and adds to the value of the wireless network by providing the location of its users without using any ...
Eleryan, Ahmed +2 more
core
Polysaccharide food matrices for controlling the release, retention and perception of flavours [PDF]
, 2018 Polysaccharides have many roles across both the food and pharmaceutics industries. They are commonly used to enhance viscosity, stabilise emulsions and to add bulk to food products.
Cook, Sarah L. +3 more
core +1 more source