Results 201 to 210 of about 8,813 (259)

Active Packaging, Fruit Volatilome, and the Preservation of Taste and Aroma Quality in Fresh Fruits: A Review. [PDF]

Foods
Melgarejo-Martínez P, López-Gómez A, Acosta-Motos JR, Martínez-Hernández GB, Franco-Navarro JD, Pérez-López AJ.   +5 more
europepmc   +1 more source

Aspirin‐Derived Salicyl‐CoA Drives Histone Lysine Salicylation Regulated by CBP and SIRT2

Advanced Science, EarlyView.
Aspirin‐derived salicyl‐CoA serves as a previously unrecognized acyl donor for protein lysine salicylation. This study identifies histone lysine salicylation as a reversible epigenetic modification regulated by CBP and SIRT2, expanding the biochemical actions of aspirin beyond its canonical acetylation‐dependent mechanisms and providing a new framework
Facai Zhang, Chuanzan Zhou, Jiaoyan He, Pengpeng Huang, Rong Zhang, Huan Hu, Meng Jiao, Linyi Hu, Feng Liu, Xiaolong Qi, Xiang He, Yunkai Yang, Y Eugene Chinn, Dechao Feng, Dahong Zhang, Qi Zhang   +15 more
wiley   +1 more source

Cysteine-S-conjugate β-lyase: a green catalyst for the production of flavor-active mercaptoketones. [PDF]

Appl Microbiol Biotechnol
Huang YC, Li HK, Lin YL, Ho H, Lin TC, Lin HV.   +5 more
europepmc   +1 more source

Integrative Analysis of Widely Targeted Metabolomics and Flavoromics Reveals Dynamic Changes in Characteristic Metabolites at Different Processing Stages of Black Highland Barley Beer. [PDF]

Molecules
Wang H, Zhang W, Zheng W, Dang B, Yang X.   +4 more
europepmc   +1 more source

Alpine Meadow Habitat Is Associated with Characteristic Flavor Formation in Bayinbuluke Sheep Meat Through Metabolic Reprogramming. [PDF]

Foods
Yang Y, Liu W, Cao H.
europepmc   +1 more source

Calcium-Triggered PuMYB44-PuERF118 Cascade Activates <i>PuFAD8</i> to Promote Aroma Biosynthesis in Pear Fruit. [PDF]

Int J Mol Sci
Wang X, Yao G, Zhang M, Song H, Cao Z, Hu K, Gai X, Zhang H, Qin G.   +8 more
europepmc   +1 more source

Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis. [PDF]

J Food Sci
Wu Y, Han J, Liu Z, Liu W, Ni L.
europepmc   +1 more source

Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects. [PDF]

Food Chem X
Gong X, Qi N, Wang B, Chen T, Luo Y, Luo Y.   +5 more
europepmc   +1 more source

Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

Food Research International, 2013
The addition of glycosidic aroma precursors isolated from grapes to reinforce the aroma profile of a dealcoholised white wine has been investigated. Moreover, the use of oenological glycosidases and the effect of storage (30. days) on the evolution of the released aglycones were evaluated.
Carolina Muñoz-González, Juan Jose Rodriguez Bencomo, María Angeles Pozo-Bayón   +2 more
exaly   +4 more sources