Results 51 to 60 of about 333,010 (295)
CSF macrophage migration inhibitory factor levels did not predict steroid treatment response after optic neuritis in patients with multiple sclerosis. [PDF]
PLoS ONE, 2018 Glucocorticoid (GC) refractory relapses in patients with multiple sclerosis (MS) or clinically isolated syndrome (CIS), who are in potential need of treatment escalation, are a key challenge in routine clinical practice.
Marc Pawlitzki +4 more
doaj +1 more source
Journal of Vector Borne Diseases, 2023 Background & objectives: The main aim of this research is to provide literature on the Ocimum plant, and to know the significance of the Ocimum species carried out by pharmacognostic study and experimental design for GC-MS.
Prerna Sharma, Kumud Upadhyaya
doaj +1 more source
Detection Technologies and Formation Mechanisms of 2-acetyl-1-pyrroline in Rice: A Review
Liang you shipin ke-ji, 2022 2-acetyl-1-pyrroline, a characteristic aroma component in rice, directly affects the quality and price of rice. Therefore, the research on the accurate detection method of 2-acetyl-1-pyrroline is of great significance to clarify the aroma mechanism ...
LIU Hong-bin +3 more
doaj +1 more source
Meat Products: From Animal (Farm) to Meal (Fork) [PDF]
, 2022 Meat composition and quality are not independent of the effects of animal production systems. This is important—especially as we transition into a future where meat production, quality, and value are considered within the context of sustainable feed and ...
core +1 more source
Bibliometric review on the volatile organic compounds in meat [PDF]
, 2022 Meat flavor is an important aspect of meat quality that also influences consumer demand, and is therefore very important for the meat industry. Volatile organic compounds (VOCs) contribute in large part to the flavor of meat, and while increasing numbers
Amalfitano N. +5 more
core +1 more source
Foods, 2023 Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the ...
Chunlei Tan +5 more
doaj +1 more source
Foods, 2023 To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography–mass ...
Xuelian Yang +3 more
semanticscholar +1 more source
Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing [PDF]
, 2021 Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability.
Ayed, Charfedinne +8 more
core +2 more sources
Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
Molecules, 2010 In this study, the flavor substances of soypaste were extracted by a simultaneous distillation method and identified by GC-MS. The characteristic aroma components of soypaste were determined by the GC-O technique and the FD value of the characteristic ...
Yan Zhang +3 more
doaj +1 more source
GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
Grain & Oil Science and Technology, 2020 Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction (HS-SPME).
Yuanhui Wang +8 more
doaj +1 more source