Results 211 to 220 of about 890,359 (292)

Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu. [PDF]

Foods
Qin D, Fan X, Duan J, Zhu L, Liang J, Liu J, Zhang Y, Chen X, Li H.   +8 more
europepmc   +1 more source

Can Post-Mortem Cartilage Reliably Preserve Ethanol? A Time-Course Comparison with Blood and Urine. [PDF]

Toxics
Zorychta A, Głaz M, Skowronek R, Nowicka J, Tomsia M, Chełmecka E.   +5 more
europepmc   +1 more source

Mechanistic Diversity in Photoexcited Radical Redox Chemistry: A Critical Evaluation

Angewandte Chemie International Edition, EarlyView.
Many high‐profile examples of photoredox catalysis are proposed to proceed via excitation of an open‐shell intermediate form of the catalyst. However, there is much debate over whether such mechanisms are realistic and, if so, exactly how they can occur.
Samuel J. Horsewill, Ryan Phelps, Joshua P. Barham, Daniel J. Scott   +3 more
wiley   +1 more source

Fruit Quality Assessments of Six Sweet Cherry Cultivars Grown in the Arid Northwest China. [PDF]

Foods
Wang H, Wang Q, Lu Y, Zheng Y, Dang S, Fang Y, Meng J.   +6 more
europepmc   +1 more source

Quality characterization of fermented rice wines: A multivariate study on physicochemical indices, biogenic amines, volatile profiles, and sensory evaluation. [PDF]

Food Chem X
Yuan H, Zhao X, Yuan H, Tian Z, Xu Z, Xie T, Lou K.   +6 more
europepmc   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages. [PDF]

Compr Rev Food Sci Food Saf
Elhalis H.
europepmc   +1 more source

Synthesis and Activity‐Based Protein Profiling Identifies Aldo‐Keto Reductase 1C3 as Target Protein of Myxoglucamides

Angewandte Chemie International Edition, EarlyView.
Myxoglucamide A—a novel glycolipopeptide isolated from myxobacteria—was synthesized, and activity‐based protein profiling identified aldo‐keto reductase 1C3 (AKR1C3) as its main target in human cells. Structure‐activity relationship studies, together with biophysical characterization and X‐ray crystallography, elucidated the structural basis of AKR1C3 ...
Thomas Siemon, Vivek K. Mishra, Mingming Zhao, Konrad Büssow, Alexander Popoff, Chengzhang Fu, Rolf Müller, Lothar Jänsch, Wulf Blankenfeldt, Mark Brönstrup   +9 more
wiley   +1 more source

Co-Fermentation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> in Bread Dough: Effects on Ethyl Acetate Production and Flavor Enhancement. [PDF]

J Microbiol Biotechnol
Yoon JA, Seo YH, Kim MD.
europepmc   +1 more source

Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes. [PDF]

Foods
Zhang L, Bai H, Yang D, Chen M, Yang X, Li X, Chen Q.   +6 more
europepmc   +1 more source

Analysis of Flavor Characteristics in Lemon-Fermented Fruit Wines from Three Distinct Varieties Using Odor Activity Values Combined with Multivariate Statistical Approaches. [PDF]

Foods
Huang S, Lu Z, Zhang J, Zhang Y, Li Z, Yao W, Cheng Y.   +6 more
europepmc   +1 more source