Results 51 to 60 of about 3,930,052 (301)

Characterization of Key Factors Associated with Flavor Characteristics in Lager Beer Based on Flavor Matrix

Foods
Lager beer has the characteristics of a refreshing aroma, clean and less intense taste, as well as a low alcohol degree, which is suitable for daily drinking.
Jiaxin Hong, Huayang Wei, Ruiyang Yin, Jiang Xie, He Huang, Liyun Guo, Dongrui Zhao, Yumei Song, Jinyuan Sun, Mingquan Huang, Baoguo Sun   +10 more
doaj   +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

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

Foods, 2022
Baijiu occupies an important position in the food industry of China and is deeply recognized as the national liquor of China. According to the flavor characteristics, Baijiu is artificially divided into 12 categories.
Hao Chen, Yashuai Wu, Junshan Wang, Jiaxin Hong, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Hehe Li, Fuping Zheng, Baoguo Sun   +10 more
doaj   +1 more source

Thermally Induced Flavor Compounds [PDF]

HortScience, 2000
Submitted for publication 7 Sept. 1999. Accepted for publication 6 Jan. 2000. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.
Stanley J. Kays, Yan Wang
openaire   +1 more source

Loss of AMBRA1 activates MAPK and angiogenesis signaling pathways in melanoma cells

FEBS Open Bio, EarlyView.
Loss of AMBRA1 in melanoma cells activates multiple oncogenic pathways associated with tumor progression. Transcriptomic and protein network analyses revealed that AMBRA1 depletion enhances MAPK/ERK signaling, angiogenesis, TGF‐β/EMT signaling, and Wnt/axon guidance pathways.
Milad Ibrahim, Marco Corazzari, Iman Osman, Jane Armstrong, Noel Carter   +4 more
wiley   +1 more source

Changes of volatile flavor compounds in Cantonese sausage containing sauce-flavor Baijiu during air-drying

Shipin yu jixie
Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS,
NIE Xin, CHEN Hongfan, MAO Jingjing, LIU Dayu, ZHAO Zhiping, SHEN Caihong   +5 more
doaj   +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

Treatment with KCL‐286, a first‐in‐class retinoic acid receptor‐β (RARβ) agonist, ameliorates neuronal DNA damage and inflammation in a mouse model of Alzheimer's disease

FEBS Open Bio, EarlyView.
Repair of neuronal DNA damage in Alzheimer's disease by KCL‐286. (A) Amyloid‐β oligomers and plaques impair neuronal DNA repair pathways, leading to DNA double‐strand breaks and glial activation. (B) KCL‐286 activates RARβ/RXR signalling via retinoic acid response elements (RAREs), associated with increased BRCA1 expression, enhanced DNA repair and ...
Natasha Hill, Hassan Yousef Othman AlMuallim, Elouisa Maddock, Carl Hobbs, Earl Clarke, Maria B. Goncalves, Jonathan P. T. Corcoran   +6 more
wiley   +1 more source

Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions [PDF]

Zhongguo niangzao
To investigate the influences of seasonal variation on the microbial community structure and flavor compounds of strong-flavor (Nongxiang- xing) Baijiu Daqu in Qionglai and Yibin, the microbial communities were analyzed by Illumina Miseq high-throughput ...
YU Lin, DU Gang, ZHONG Ciping, LI Jing, HE Yuan, CHEN Youjun, WU Huaxing, CHEN Xueqiang
doaj   +1 more source

Reactivity and stability of selected flavor compounds

Journal of Food and Drug Analysis, 2015
Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. Not surprisingly, there is a large volume of published research investigating the stability of different food flavor compounds ...
Weerawatanakorn, Monthana, Wu, Jia-Ching, Pan, Min-Hsiung, Ho, Chi-Tang   +3 more
openaire   +2 more sources