Results 31 to 40 of about 48,801 (263)

Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate

Shipin gongye ke-ji
To optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by response surface design, and the key flavor compounds were identified by ...
Xiaofeng ZENG, Mi YAN, Zhixing GE, Lunjiang GAO, Xumin YIN, Yuan DIAO, Sang SHANG, Shunde ZENG   +7 more
doaj   +1 more source

Investigation into the characteristic volatile flavor of old duck

Food Chemistry: X, 2023
In order to explore the characteristic aroma flavor and its formation mechanism of old ducks, two ages (30 days and 60 days) of young ducks and three ages of old ducks (300 days, 900 days, and 1500 days) were selected and studied.
Mingcai Duan, Ligen Xu, Tiantian Gu, Yangying Sun, Qiang Xia, Jun He, Daodong Pan, Lizhi Lu   +7 more
doaj   +1 more source

Parent Quality of Life at Two Years Following Their Child's Completion of Acute Lymphoblastic Leukemia Treatment

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Background Parents of children treated for acute lymphoblastic leukemia (ALL) often experience significant caregiver burden and disruption to their well‐being. While parent quality of life (QoL) during treatment is well characterized, little is known about outcomes during early survivorship.
Sara Dal Pra, Maria McCarthy, Michael Takagi, Cinzia De Luca   +3 more
wiley   +1 more source

Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions [PDF]

Zhongguo niangzao
Taking the high-temperature Daqu samples of the sauce-flavor (Jiangxiangxing) Baijiu from the core area of Maotai town, Guizhou province (A) and the famous liquor industrial park of Renhuai city (B) as the research objects. The physiochemical indicators,
KANG Xinyue, GUO Ying, QIN Liqin, SHAN Qimuge, HAO Shuyue, TANG Ping, LU Jun
doaj   +1 more source

Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke

Journal of Dairy Science, 2022
: Cheddar cheese is the most popular cheese in the United States, and the demand for specialty categories of cheese, such as smoked cheese, are rising.
P.V. Rizzo, R.S. Del Toro-Gipson, D.C. Cadwallader, M.A. Drake   +3 more
doaj   +1 more source

Time after time – circadian clocks through the lens of oscillator theory

FEBS Letters, EarlyView.
Oscillator theory bridges physics and circadian biology. Damped oscillators require external drivers, while limit cycles emerge from delayed feedback and nonlinearities. Coupling enables tissue‐level coherence, and entrainment aligns internal clocks with environmental cues.
Marta del Olmo, Carolin Ector, Hanspeter Herzel   +2 more
wiley   +1 more source

Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS [PDF]

Zhongguo niangzao
The volatile flavor compounds of original strong-flavor (Nongxiangxing) Baijiu with different spatial levels were compared by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS ...
LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia
doaj   +1 more source

Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

Molecules, 2022
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS ...
Shiqing Song, Feiting Zheng, Xiaoyan Tian, Tao Feng, Lingyun Yao, Min Sun, Lei Shi   +6 more
doaj   +1 more source

Perspectives in educating molecular pathologists on liquid biopsy: Toward integrative, equitable, and decentralized precision oncology

Molecular Oncology, EarlyView.
Liquid biopsy enables minimally invasive, real‐time molecular profiling through analysis of circulating biomarkers in biological fluids. This Perspective highlights the importance of training pathologists through integrative educational programs, such as the European Masters in Molecular Pathology, to ensure effective and equitable implementation of ...
Marius Ilié, Umberto Malapelle, Catherine Alix‐Panabières, Claus Lindbjerg Andersen, Sandra Chlebowski, Vivien Lake, Caroline Lacoux, Virginie Lespinet‐Fabre, Olivier Bordone, Simon Heeke, Christophe Bontoux, Ellen Heitzer, Klaus Pantel, Paul Hofman   +13 more
wiley   +1 more source

Variation of volatile flavor substances in salt-baked chicken during processing

Food Chemistry: X
Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear.
Hao Jiang, Shaobi Ou, Junjie Ye, Min Qian, Jinpei Wen, Heming Qi, Xiaofang Zeng, Wenhong Zhao, Weidong Bai   +8 more
doaj   +1 more source