Results 81 to 90 of about 16,088 (210)

Single‐Cell Transcriptomics and Metabolomics Reveal Glutamate Dehydrogenase as a Central Regulator of Nitrogen Metabolic Remodeling During Alkalinity Adaptation in Crustaceans

Advanced Science, Volume 13, Issue 60, 28 October 2026.
Single‐cell transcriptomics reveals the cellular response of Macrobrachium hainanense to carbonate alkalinity stress. Alkalinity stress impairs branchial ammonia excretion, induces mitochondrial dysfunction, and drives cell‐type‐specific changes in gills and hemocytes.
Yiting Jin, Zhimin Lv, Chao Bian, Qibin Yang, Na Zhou, Jianguang Qin, Shengming Sun   +6 more
wiley   +1 more source

Cytosolic Localization of Acetohydroxyacid Synthase Ilv2 and Its Impact on Diacetyl Formation during Beer Fermentation

, 2011
Diacetyl (2,3-butanedione) imparts an unpleasant “butterscotch-like” flavor to alcoholic beverages such as beer, and therefore its concentration needs to be reduced below the sensory threshold before packaging.
Ralf Kölling, Suvarna Dasari
core   +1 more source

The Sweet, Sweet Smell of Diacetyl [PDF]

Neuron, 1996
Can worms distinguish between odorants that are perceived through the same neuron? Perhaps any odorant that activates AWA or AWC smells the same to the worm, and chemoattraction results simply from the activation of those neurons. Alternatively, the worm may distinguish between odorants detected by the same cell by activating different ion conductances
openaire   +2 more sources

Short communication Combined antimicrobial activity of reuterin and diacetyl against foodborne pathogens

, 2014
Reuterin (β-hydroxypropionialdehyde) is a broad-spectrum antimicrobial substance produced by some strains of Lactobacillus reuteri during anaerobic fermentation of glycerol.
Medina, Margarita, Langa, Susana, Montiel, R., Landete, José María, Martín-Cabrejas, Izaskun, Arques Orobón, Juan Luis, Montiel, Raquel, Martín Cabrejas, Izaskun   +7 more
core   +1 more source

Aditives influence on fermentation run.

Kvasný průmysl, 2005
In the work it was studied the influence of antifoam and yeast food usage on fermentation run, diacetyl reduction and finished beer quality in the wort of 13 °P gravity.
Mariana CVENGROSCHOVÁ, Daniela ŠMOGROVIČOVÁ   +1 more
doaj   +1 more source

Diacetyl and 2,3-pentanedione in breathing zone and area air during large-scale commercial coffee roasting, blending and grinding processes

Toxicology Reports, 2017
Recently described scientific literature has identified the airborne presence of 2,3-butanedione (diacetyl) and 2,3-pentanedione at concentrations approaching or potentially exceeding the current American Conference of Industrial Hygienists’ (ACGIH ...
Michael J. McCoy, Kimberly A. Hoppe Parr, Kim E. Anderson, Jim Cornish, Matti Haapala, John Greivell   +5 more
doaj   +1 more source

Proteomic Analysis of Primary Human Airway Epithelial Cells Exposed to the Respiratory Toxicant Diacetyl

, 2017
Occupational exposures to the diketone flavoring agent, diacetyl, have been associated with bronchiolitis obliterans, a rare condition of airway fibrosis.
Matthew W. Foster (613979), M. Arthur Moseley (202620), J. Will Thompson (202608), Scott M. Palmer (293318), Francine L. Kelly (566392), Daniel L. Morgan (72753), William M. Gwinn (317849), David M. Brass (315967), Ashlee M. Valente (3625598), William M. Gwinn, Francine L. Kelly, Ashlee M. Valente, M. Arthur Moseley, J. Will Thompson, Daniel L. Morgan, David M. Brass, Scott M. Palmer, Matthew W. Foster   +17 more
core   +1 more source

Exposures and Health Effects of Diacetyl and 2,3-Pentanedione in a Coffee Processing Facility [PDF]

Diacetyl and 2,3-pentanedione are alpha-diketones that are generated during the coffee roasting process and have been shown to be related to respiratory symptoms, abnormal lung function, and in rare cases, an irreversible disease called obliterative ...
Cheung, Kerry, Apthorpe, Linda, Whitelaw, Jane   +2 more
core   +2 more sources

A Study of the Diacetyl in Cheese. I. Diacetyl Content and Flavor of Cheddar Cheese

Journal of Dairy Science, 1949
Summary Diacetyl is a prominent element in the flavor of many food products. To determine its presence in cheese and to make quantitative measurements of it, the colorimetric method described by Prill and Hammer (10) was modified. The color of the ammono-ferrous dimethylglyoximate formed in this procedure was measured spectrophotometrically ...
Harold E. Calbert, Walter V. Price
openaire   +1 more source

Asymmetric syntheses of methyl N,O-diacetyl-D-3-epi-daunosaminide and methyl N,O-diacetyl-D-ristosaminide.

, 2016
Ab initio asymmetric syntheses of methyl N,O-diacetyl-D-3-epi-daunosaminide and methyl N,O-diacetyl-D-ristosaminide, employing diastereoselective epoxidation and dihydroxylation, respectively, of alkyl (3S,αR,Z)-3-[N-benzyl-N-(α-methylbenzyl)amino]hex-4 ...

core   +1 more source