Results 231 to 240 of about 15,592 (277)

Effect of Fruit Maturation Stage on the Chemical Composition and Antioxidant and Cytotoxic Activities of Piper nigrum Essential Oil

Flavour and Fragrance Journal, EarlyView.
The essential oils of Piper nigrum show marked chemical and biological variation across fruit maturation stages. Ripe fruits yield oils with the strongest antioxidant and cytotoxic activities, demonstrating that maturation directly modulates volatile composition and enhances the bioactive potential of this aromatic species.
Marcio Marcelo da Siva Pessoa, Jorddy Neves Cruz, Ingryd Nayara de Farias Ramos, André Salim Khayat, Eloisa Helena de Aguiar Andrade, José de Arimatéia Rodrigues do Rego, Davi do Socorro Barros Brasil   +6 more
wiley   +1 more source

Multi-omics integration unveils fungal succession and volatile metabolite dynamics in spontaneous fermentation of Beibinghong icewine: Identifying yeast strains critical for flavor development. [PDF]

Food Chem X
Wang X, Sun B, Ren F, Meng N.
europepmc   +1 more source

What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized? [PDF]

Compr Rev Food Sci Food Saf
Wanniarachchi PC, Shea G, Mocerino M, Bennett SJ, Bhattarai RR, Coorey R.   +5 more
europepmc   +1 more source

Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor. [PDF]

J Food Sci
Chaudhary V, Mongia G, Drake M.
europepmc   +1 more source

Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa. [PDF]

J Agric Food Chem
Krause F, Steinhaus M.
europepmc   +1 more source

Development and Characterization of Craft Beers Prepared with the Use of Tamarind (<i>Tamarindus indica</i> L.) Pulp. [PDF]

Foods
da Silva AS, Araujo HCS, de Jesus MS, Santos MJG, Castilho FJ, Dutra Sandes RD, Spudeit DA, Lima MDS, Leite Neta MTS, Narain N.   +9 more
europepmc   +1 more source