Results 31 to 40 of about 10,778,616 (275)

Using GC-O-MS, GC-IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process. [PDF]

Food Chem X
The volatile compounds in Dacha liquor (DL) and Ercha liquor (EL) from Niulanshan Erguotou Baijiu (NEB) were analyzed. The results demonstrated that a total of 34 odorants were identified. For the first time, the products of different brewing stages were
Wang Z, Hao W, Wang J, Wang Y, Zeng X, Huang M, Wu J, Sun B.   +7 more
europepmc   +2 more sources

Functional analysis of the Bunyamwera orthobunyavirus Gc glycoprotein [PDF]

, 2009
The virion glycoproteins Gn and Gc of Bunyamwera orthobunyavirus (BUNV, family Bunyaviridae) are encoded by the M RNA genome segment and have roles in both viral attachment and membrane fusion.
Elliott, Richard Michael, Goli, J., Shi, X., Clark, Gordon, Clark, G., Brauburger, Kristina, Brauburger, K., Shi, Xiaohong, Goli, Josthna, Elliott, R.M.   +9 more
core   +1 more source

GC-MS chromatogram.

, 2022
GC-MS chromatogram.
Sarthak Mishra (12369590), Preeti Srivastava (3392114), Manoj Kumar (205700), Arif Nissar Zargar (11404569)   +3 more
core   +1 more source

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

Molecules, 2022
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives.
Huiqi Yeo, Dimitrios P. Balagiannis, Jean H. Koek, Jane K. Parker   +3 more
doaj   +1 more source

Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis. [PDF]

Food Chem X
Graphical ...
Li Z, Wang T, Jiang H, Wang WT, Lan T, Xu L, Yun YH, Zhang W.   +7 more
europepmc   +2 more sources

A Model-Based Analysis of GC-Biased Gene Conversion in the Human and Chimpanzee Genomes [PDF]

, 2013
GC-biased gene conversion (gBGC) is a recombination-associated process that favors the fixation of G/C alleles over A/T alleles. In mammals, gBGC is hypothesized to contribute to variation in GC content, rapidly evolving sequences, and the fixation of ...
Katherine S Pollard, Siepel, A, Hubisz, M. J., Katherine S. Pollard (14217), Hubisz, Melissa J, Capra, John A., Adam Siepel (51882), Hubisz, Melissa J., Siepel, Adam, Siepel, A., John A Capra, John A. Capra (155231), Kostka, Dennis, Pollard, Katherine S., Kostka, D., Melissa J Hubisz, Capra, JA, Melissa J. Hubisz (51880), Adam Siepel, Kostka, D, Pollard, Katherine, Hubisz, MJ, Dennis Kostka, Capra, J. A., Pollard, KS, Pollard, K. S., Coop, Graham, Capra, John A, Dennis Kostka (275330), Pollard, Katherine S   +29 more
core   +1 more source

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

International Journal of Food Properties, 2018
Aroma-impact compounds of dry jujubes obtained from Z. jujuba Mill. cv. “tangzao” (Y1), Z. jujuba Mill. cv. “muzao” (Y2), Z. jujuba Mill. cv. “lizao” (Y3), and Z. jujuba Mill. cv. “qingrunhongzao” (Y4) were analyzed by gas chromatography-olfactometry (GC-
Lina Wang, Jiancai Zhu, Yaqi Wang, Xi Wang, Feng Chen, Xiaowen Wang   +5 more
doaj   +1 more source

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach

Foods, 2023
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete.
Daoliang Wang, Cainan Wang, Weiying Su, Chih-Cheng Lin, Wei Liu, Yuan Liu, Li Ni, Zhibin Liu   +7 more
doaj   +1 more source

GC-Mass of fennel essential oil.

, 2021
GC-Mass of fennel essential oil.
Waleed M. Arafa (11784825), Abdel-Azeem S. Abdel-Baki (11784828), Ahmed O. Hassan (4510105), Saleh Al-Quraishy (729945), Atalay Sokmen (11784831), Shawky M. Aboelhadid (11648635), Asmaa A. Kamel (11784834)   +6 more
core   +1 more source

Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

CyTA - Journal of Food, 2019
Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts
Marianela Inga, Juliana María García, Ana Aguilar-Galvez, David Campos, Coralia Osorio   +4 more
doaj   +1 more source