Results 191 to 200 of about 26,237 (299)

Improving blueberry cold storage quality: the effect of preharvest hexanal application on chilling injuries and antioxidant defense mechanisms

Duygu Ayvaz Sönmez, Ayşe Tülin Öz, Md. Arfan Ali, Ebru Kafkas, Ömer Faruk Bilgin   +4 more
openalex   +1 more source

Static headspace gas chromatographic determination of hexanal as a marker of lipid oxidation in fat-rich food

, 2020
Vida Vičkačkaitė, Gintarė Pipiraitė, Vilius Poškus, Ingrida Jurkutė, Birutė Bugelytė   +4 more
openalex   +2 more sources

Effect of preharvest application of hexanal and growth regulators in enhancing shelf life and regulation of membrane-associated genes in strawberry

Canadian Journal of Plant Science, 2017
W. El Kayal, I. El-Sharkawy, C. Dowling, G. Paliyath, J. A. Sullivan, J. Subramanian   +5 more
semanticscholar   +1 more source

Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage. [PDF]

Foods
Xu M, Kang Y, Wang Y, Li L, Liu Y, Xiang Q, Lin H, Liu P, Tang J.   +8 more
europepmc   +1 more source

Elimination of hexanal by a cell-free extract of baker's yeast.

, 1991
Yukihiro Nomura, Youko KOMATANI, Masanori Yamamoto, Ko Sugisawa   +3 more
openalex   +2 more sources

n-Hexanal and (Z)-3-hexenal are generated from arachidonic acid and linolenic acid by a lipoxygenase in Marchantia polymorpha L.

Bioscience, biotechnology and biochemistry, 2017
Moataz M. Tawfik, K. Yamato, T. Kohchi, T. Koeduka, K. Matsui   +4 more
semanticscholar   +1 more source

Effect of dietary carnosine during in vitro digestion of a burger meal combo model including ascorbic acid as an antioxidant and fructose as a pro-oxidant. [PDF]

J Food Sci
Li YY, Yaylayan V, Palin MF, Ngapo TM, Cliche S, Gagnon F, Gariépy C.   +6 more
europepmc   +1 more source

Decoding the Aroma Gap: Sensomics-Based Characterization of Key Odorants in the Plant-Based Egg and Chicken Egg. [PDF]

J Agric Food Chem
Tran TKL, Gillich E, André A, Cezanne ML, Gläser P, Blank I, Chetschik I.   +6 more
europepmc   +1 more source

Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries. [PDF]

Foods
Zheng Y, Oellig C, Vetter W, Bauer V, Liu Y, Chen Y, Zhang Y.   +6 more
europepmc   +1 more source

Hexanal-Based Formulation Delays Softening in ‘Y368’ Kiwifruit Across Maturity Stages by Preserving Cell Wall Polysaccharides and Suppressing Cell Wall-Degrading Enzymes

Sisanda Sibusiso Mthembu, S.Z. Tesfay, Asanda Mditshwa, Lembe Samukelo Magwaza   +3 more
openalex   +1 more source