An integrated approach to smoky food flavor: Decoding key odorants, sensory contributions, and olfactory recognition mechanisms. [PDF]
Curr Res Food SciWang J +8 more
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The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages. [PDF]
MoleculesSroka P, Tarko T.
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Screening Potential Coating Materials to Reduce the Absorption of Volatile Phenols into Grapes During Simulated Wildfire Conditions. [PDF]
FoodsArias-Pérez I +5 more
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A sensory-computational framework to decipher and predict binary aroma interactions: A case study of furaneol with five Co-odorants. [PDF]
Food Chem XWang J +9 more
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Effect of Low Doses of Guaiacol and Ethanol on Enzymatic Activity
The influence of low doses of guaiacol and ethanol, the natural effectors of lignin and phenolics transformations, on laccase and peroxidase activities produced by two strains of Basidiomycetes, Pleurotus sajor-caju and Trametes versicolor, was evaluated.
Jarosz-Wilkolazka, Anna +2 more
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Pyrolysis-assisted catalytic conversion of wood in hot-compressed water for the production of aromatic monomers and syngas without external hydrogen addition. [PDF]
RSC AdvIkeda-Francisco A +3 more
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Probing biomass mimic guaiacol confinement and interactions in ZSM-5 zeolite.
Mater Chem FrontWatson KA +4 more
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Genetic Alterations Shaping the Functional Properties of DyP Peroxidases. [PDF]
ACS OmegaSaad MM +3 more
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Mechanism and Control of Black Spot Deterioration on Lacquered Architectural Components of Dajue Temple. [PDF]
MicroorganismsAi S, Wang Y, Pan J, Hu G, Zhao R.
europepmc +1 more source