Results 31 to 40 of about 884,551 (187)

Stability of the hop bitter acids during long-term storage of cones with different maturity degree [PDF]

, 2020
The aim of the study was to assess the dynamicsof changes in the content of hop bitter acids during long-termstorage of cones that vary in maturity degree under differenttemperature conditions.
Koziara-Ciupa, Marta, Skomra, Urszula
core   +1 more source

Study on Flavor Characteristics and Nutritional Evaluation of Free Amino Acids in Walnut Pellicle

Shipin gongye ke-ji, 2023
In order to explore the composition, taste characteristics and nutritional value of free amino acids in pellicle of different varieties of walnut, the content of free amino acid in the pellicle of 6 walnut varieties was detected, and the taste activity ...
Jiajia PENG, Xiaojun ZHANG, Xin TIAN, Yanjun YANG, Guofeng DUAN, Peng GAO, Qunlong LIU   +6 more
doaj   +1 more source

IMPROVEMENT OF THE BITTERNESS OF HOPS: PHOTOREACTIONS OF ALPHA ACIDS [PDF]

Journal of the Institute of Brewing, 1980
The phototransformation of the α-acids (humulone) of hop resins has been studied in order to improve their bitter properties and to establish the optimal experimental conditions.
M. L. Viriot, J. C. Andre, M. Niclause, D. Bazard, R. Flayeux, M. Moll   +5 more
openaire   +1 more source

Amino Acid Derivatives as Bitter Taste Receptor (T2R) Blockers [PDF]

Journal of Biological Chemistry, 2014
In humans, the 25 bitter taste receptors (T2Rs) are activated by hundreds of structurally diverse bitter compounds. However, only five antagonists or bitter blockers are known. In this study, using molecular modeling guided site-directed mutagenesis, we elucidated the ligand-binding pocket of T2R4.
Pydi, Sai P., Sobotkiewicz, Tyler, Billakanti, Rohini, Bhullar, Rajinder P., Loewen, Michele C., Chelikani, Prashen   +5 more
openaire   +2 more sources

Cytotoxic effect of commercial Humulus lupulus L. (hop) preparations – In comparison to its metabolomic fingerprint

Journal of Advanced Research, 2013
Hops (Humulus lupulus L. Cannabaceae) is an economically important crop, that has drawn more attention in recent years due to its potential pharmaceutical applications.
Mohamed A. Farag, Ludger A. Wessjohann
doaj   +1 more source

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

Metabolites, 2023
In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability.
Adeline Karolkowski, Emmanuelle Meudec, Antoine Bruguière, Anne-Claire Mitaine-Offer, Emilie Bouzidi, Loïc Levavasseur, Nicolas Sommerer, Loïc Briand, Christian Salles   +8 more
doaj   +1 more source

Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach

Czech Journal of Food Sciences, 2015
Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones and the pelletisation process in order to provide the ...
Liana-Claudia SALANŢĂ, Maria TOFANĂ, Sonia SOCACI, Elena MUDURA, Anca FĂRCAŞ, Carmen POP, Anamaria POP, Antonia ODAGIU   +7 more
doaj   +1 more source

Study on the relationship between polyphenolic compounds and the taste of fruit juice samples

Shipin yu jixie, 2022
Objective: This study aimed to clarify the content and distribution of polyphenols in fruit juice samples and explore the intrinsic connection of the content of polyphenols with the taste of fruit juice.
HE Zeng-yang, LI Yu-xiu, ZHU Qing-sheng, NING Yong, ZHU Xiao-lan   +4 more
doaj   +1 more source

Bitter-Tasting Amino Acids l‑Arginine and l‑Isoleucine Differentially Regulate Proton Secretion via T2R1 Signaling in Human Parietal Cells in Culture

, 2019
This study aimed at identifying whether the bitter-tasting amino acids l-arginine (l-ARG) and l-isoleucine (l-ILE) differentially regulate mechanisms of gastric acid secretion in human parietal cells (HGT-1 cells) via activation of bitter taste sensing ...
Jakob P. Ley, Gerhard E. Krammer, Ann-Katrin Holik, Joachim Hans, Gerhard E. Krammer (1516777), Masha Y. Niv, Kathrin Hölz (3905815), Ann-Katrin Holik (3743017), Verena Stoeger (5180060), Joachim Hans (3743014), Veronika Somoza (290941), Masha Y. Niv (29909), Tamir Dingjan (5713445), Mark Manuel Somoza (8530812), Kathrin Hölz, Mark Manuel Somoza, Veronika Somoza, Jakob P. Ley (1516771), Verena Stoeger, Tamir Dingjan   +19 more
core   +1 more source

Influence of the constituent alpha acids of Ukrainian varieties of hops and hop preparations on quality indicators of mash and beer [PDF]

Ukrainian Food Journal, 2015
Introduction. The aim of the study is to establish the dependence of the bitterness of mash and the beer intoxication on the quality and quantity of the homologues of alpha acids in the Ukrainian varieties of hops, and on the content ...
L. Protsenko, T. Grynuk, S. Litvynchuk
doaj