Results 111 to 120 of about 14,648 (243)

Volatile Organic Compounds in Rainwater: A New Frontier in Atmosphere–Biosphere Interactions

Journal of Geophysical Research: Biogeosciences, Volume 131, Issue 9, September 2026.
Abstract Rainwater is a key vector of atmospheric deposition, linking the atmosphere with terrestrial and aquatic ecosystems. While the inorganic chemistry of precipitation (dominated by sulfate, nitrate, ammonium, and trace metals) has been extensively studied, organic compounds in rainwater have received less attention, and Volatile Organic Compounds
Ana M. Yáñez‐Serrano, Teresa Moreno, Maria Izquierdo, Jorge Pey, Roger Seco, Andrés Alastuey, Josep Peñuelas   +6 more
wiley   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Comparative Analysis of Aroma Emissions in ‘Gala’ Apples Stored in Ethanol- and Hexanal-Enriched Controlled Atmosphere

Foods
The objectives of this study were to investigate the effects of extended and constant ethanol and hexanal exposure on ‘Gala’ apples’ production of aroma compounds after long-term CA storage.
Erika Jesenko, Rajko Vidrih, Emil Zlatić   +2 more
doaj   +1 more source

From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez, José de la Rosa Morón, Nabila Rodríguez Valerón, Alberto Alía, Josué Delgado   +4 more
wiley   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant‐Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Growing demand for proteins has driven exploration of unconventional plant matrices combined with fermentation technologies. Cashew apple bagasse, a byproduct of juice production, is a potential fermentation substrate for microbial protein production (single‐cell protein).
Natália Ferreira Negreiros, Rogério Silva de Almeida, Tatiana Colombo Pimentel, Mercia de Sousa Galvão, Tânia Beatriz Santos Cândido, Leila Moreira de Carvalho, Normando Mendes Ribeiro‐Filho, Lary Souza Olegario, Taliana Kênia Alencar Bezerra, Marta Suely Madruga, Fábio Anderson Pereira da Silva   +10 more
wiley   +1 more source

Thermal Desorption in Pure Hexane and Hexane/Butane Mixtures on Graphite

American Journal of Undergraduate Research, 2004
The results of an extensive study of desorption in hexane (monolayer and submonolayer) and hexane/butane mixtures initially adsorbed onto the graphite basal plane is presented. Molecular dynamics (MD) simulations are utilized to carry out atomistic simulations at temperatures 300≤T≤700 for all three cases studied.
openaire   +1 more source

Chemical Drivers of Sweetness, Sourness, and Astringency in Apple Juice Identified Using Support Vector Machine Regression

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT The role of the main apple compositional parameters (sugars, organic acids, polyphenols, and volatile organic compounds) and their interactions on the perceived sensory attributes of Sweetness, Sourness, and Astringency was investigated in apple juice.
Annachiara Berardinelli, Danny Cliceri, Isabella Endrizzi, Flavia Gasperi, Urska Vrhovsek, Eugenio Aprea   +5 more
wiley   +1 more source

Emission of Hexanal and Carbon Monoxide from Storage of Wood Pellets

, 2004
Objectives: The objective of the present study was to investigate and describe the emissions of volatile compounds, particularly hexanal and carbon monoxide, from large- and small-scale storage of wood pellets.
Svedberg, URA, Högberg, Hans-Erik, Galle, Bo,, Högberg, H-E., Högberg, Johan, Svedberg, U.R.A.,, Högberg, H-E.,, Svedberg, U. R. A., Galle, Bo, Högberg, J., Högberg, Hans-Erik,, Galle, B, Svedberg, Urban,, Högberg, J,, Svedberg, U.R.A., Högberg, HE, H\uf6gberg, H-E.   +16 more
core   +1 more source

Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement

Annals of Applied Biology, Volume 189, Issue 2, September 2026.
This comprehensive review on nutritional traits in pea (Pisum sativum L.) summarizes the literature on genetic improvement of this highly nutritious and environmentally sustainable crop for different end‐uses. Abstract Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable ...
Ahmed O. Warsame, Janneke Balk
wiley   +1 more source