Results 61 to 70 of about 1,683,843 (303)
, 2021 Aroma vina predstavlja jedan od glavnih parametara kvalitete vina. Spojevi arome nastaju prilikom dozrijevanja grožđa, tijekom procesa fermentacije i dozrijevanja vina.
Tica, Mija
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From Biosynthesis to Regulation: Recent Advances in the Study of Fruit-Bound Aroma Compounds
HorticulturaeAroma volatiles constitute the primary molecular basis of fruit flavor quality, governing sensory attributes and marketability. Based on their chemical states, aroma compounds are categorized into bound and free forms. Bound aroma compounds predominantly
Qiaoping Qin +8 more
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Separations, 2017 The aroma profile of red wine is complex and research focusing on aroma compounds and their links to viticultural and enological practices is needed. Current research is limited to wines made from cold-hardy cultivars (interspecific hybrids of vinifera ...
Lingshuang Cai +3 more
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The VHL tumor suppressor at the crossroad of protein folding, aggregation, and cancer
Molecular Oncology, EarlyView.Mutations, environmental stress, and chaperone dysfunction can destabilize pVHL, promoting its conversion from the native folded state into amyloid‐like assemblies. This transition may contribute to protein storage, cell dormancy, survival, and drug resistance.
Lara Abad +2 more
wiley +1 more source
Beverages, 2020 The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS.
Zhe Wang +3 more
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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
Relação do aroma e da espuma dos vinhos espumantes com o potencial enológico das uvas e dos vinhos [PDF]
, 2010 Doutoramento em QuímicaOs espumantes produzidos segundo o método Champanhês são obtidos após uma segunda fermentação em garrafa. Quando o vinho é vertido no copo, o CO2 produzido é libertado, sendo a espuma formada o resultado da sua interacção com os
Coelho, Elisabete Verde Martins
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In silico and in vitro exploration of a tyrosinase for biocatalytic production of catechols
FEBS Open Bio, EarlyView.Tyrosinase from Ralstonia pseudosolanacearum is a promising biocatalyst for producing valuable catechols from monophenol substrates. This tyrosinase is uniquely suited to this due to its high monophenolase : diphenolase ratio. We combined in silico docking and in vivo kinetic characterisation of this tyrosinase with 11 industrially relevant monophenols,
James Britton +6 more
wiley +1 more source
Adenosine triphosphate as a modulator of protein interactions and stability
FEBS Open Bio, EarlyView.ATP is best known as the cell's energy currency, but it also shapes how proteins fold, interact, aggregate and form biomolecular condensates. This review explains the emerging physical principles behind these effects, including weak binding to charged protein regions, magnesium‐dependent behaviour and concentration‐dependent control of protein ...
Shuyuan Tan, Robin Curtis
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2010 Processing of artificial fragrant rice in which one or more aroma compounds were introduced into raw milled rice were studied. The end product, which is potentially marketable, showed no visible difference in appearance from the untreated rice, and the ...
Filli Pratama
doaj