Results 61 to 70 of about 365,364 (307)

Research Progress on Flavor Substances of Rice and Its Derivatives

Liang you shipin ke-ji, 2021
As the main grain product in China， the flavor and quality of rice have attracted much attention.Different varieties or different producing areas may give rice unique flavor.
LIANG Yi, ZHUANG Hai-ning, FENG Tao, YAO Ling-yun   +3 more
doaj   +1 more source

C2α‐carbanion‐protonating glutamate discloses tradeoffs between substrate accommodation and reaction rate in actinobacterial 2‐hydroxyacyl‐CoA lyase

FEBS Open Bio, EarlyView.
Enzymes of the 2‐hydroxyacyl‐CoA lyase group catalyze the condensation of formyl‐CoA with aldehydes or ketones. Thus, by structural adaptation of active sites, practically any pharmaceutically and industrially important 2‐hydroxyacid could be biotechnologically synthesized. Combining crystal structure analysis, active site mutations and kinetic assays,
Michael Zahn, Barbara Seroka, Ryszard Lazny, Zenon Lotowski, Thore Rohwerder   +4 more
wiley   +1 more source

Anti-UV Microgel Based on Interfacial Polymerization to Decrease Skin Irritation of High Permeability UV Absorber Ethylhexyl Methoxycinnamate

Gels
Ethylhexyl methoxycinnamate (EHMC) is frequently employed as a photoprotective agent in sunscreen formulations. EHMC has been found to potentially contribute to health complications as a result of its propensity to produce irritation and permeate the ...
Wei Wang, Qi-Tong He, Yin-Feng Chen, Bai-Hui Wang, Wen-Ying Xu, Qing-Lei Liu, Hui-Min Liu   +6 more
doaj   +1 more source

The Effect of Tartary Buckwheat Flavonoids in Inhibiting the Proliferation of MGC80-3 Cells during Seed Germination

Molecules, 2019
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is rich in functional compounds such as rutin, quercetin, d-chiro-inositol, dietary fiber, and essential amino acids. Electric field (EF) treatment before sprout germination results in physiological and
Xiao-Li Zhou, Zhi-Dong Chen, Yi-Ming Zhou, Rong-Hua Shi, Zong-Jie Li   +4 more
doaj   +1 more source

Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

Molecules, 2022
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS ...
Shiqing Song, Feiting Zheng, Xiaoyan Tian, Tao Feng, Lingyun Yao, Min Sun, Lei Shi   +6 more
doaj   +1 more source

Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit [PDF]

, 2008
Cantaloupe melons have a typical climacteric behaviour with ethylene playing a major role in the regulation of the ripening process and affecting the ripening rate.
A. Latché, Abeles, Alexander, Aubert, Ayub, Bauchot, Ben Amor, Bower, Clendennen, Dandekar, Defilippi, Defilippi, Deikman, El-Sharkawy, Ergun, Ezura, Flores, Flores, Flores, Giovannoni, Golding, Gray, Guis, Gussman, Hadfield, Hamilton, Harada, Hisawa, J.C. Pech, Jeffery, Koukounaras, Lafuente, Lelièvre, M. Bouzayen, Manríquez, Moore, Murray, Nishiyama, Nunez-Palenius, Obando, Oeller, Pesis, Porat, Périn, Rose, Selvarajah, Silva, Sitrit, Sunako, Tigchelaar, Vrebalov, Yahyaoui, Yang, Yang, Zegzouti, Zeroni, Zheng, Zheng   +57 more
core   +2 more sources

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]

, 2020
Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian, Rodríguez Cortina, Jader, Santander Muñoz, Margareth, Vaillant, Fabrice   +3 more
core   +1 more source

Establishing an assay to evaluate d‐amino acid oxidase enzyme kinetics and inhibition using WST‐8 redox dye

FEBS Open Bio, EarlyView.
This study investigated a novel WST‐8‐based assay for evaluating d‐Amino acid oxidase (DAO) inhibitors. We confirmed its effectiveness using known inhibitors and found that uremic toxins possess relatively weak inhibitory activity compared to existing drugs.
Kahoko Miyake, Yuki Enoki, Yuka Nakazawa, Kazuaki Taguchi, Kazuaki Matsumoto   +4 more
wiley   +1 more source

The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS

Journal of Future Foods
The 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, Lingyun Yao, Shiqing Song, Huatian Wang, Min Sun, Qian Liu, Chuang Yu, Tao Feng   +7 more
doaj   +1 more source

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, Lloyd, Nathan W, Vallone, Simona, Zakharov, Florence   +3 more
core   +1 more source