Results 41 to 50 of about 7,590 (116)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Foods, 2022
Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu Daqu.
Zhe Wang, Song Wang, Pengfei Liao, Lu Chen, Jinyuan Sun, Baoguo Sun, Dongrui Zhao, Bowen Wang, Hehe Li   +8 more
doaj   +1 more source

Creating Cell‐Based Hybrid Noodles for Sustainable and Nutrient‐Balanced Diets via a Serum‐Free and Animal‐Free 3D Co‐Differentiation System

Advanced Science, Volume 13, Issue 16, 18 March 2026.
This study develops a 3D co‐culture and co‐differentiation system for porcine muscle stem cells (pMuSCs) and mesenchymal stem cells (pMSCs) on edible starch‐based scaffolds. The system simultaneously generates myotubes and adipocytes without using serum or chemical inducers.
Xin Guan, Luyi Wang, Wanqiang Sun, Yiwei Feng, Dandan Wang, Haohao Tang, Zhenwu Ma, Guocheng Du, Jian Chen, Jingwen Zhou   +9 more
wiley   +1 more source

Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS–SPME with GC–MS

Foods, 2023
This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FAs) and four individual FA at different time intervals (0, 4, 8, 12, 16 ...
Hafiz Umer Javed, Dong Wang, Abdullah, Murtaza Hasan, Li-Yan Zeng, Yibin Lan, Ying Shi, Chang-Qing Duan   +7 more
doaj   +1 more source

Microwave‐Assisted Recycling of Lithium‐Ion Batteries: Linking Process Optimization to Volatile Organic Compounds and Fluorinated Gases Emission Mitigation

Battery Energy, Volume 5, Issue 2, March 2026.
Microwave‐assisted recycling of black mass from spent lithium‐ion batteries was optimized through a Design of Experiments approach, linking heating parameters to lithium recovery efficiency and volatile emissions. Combining GC–MS and multinuclear NMR analyses, the study identifies key conditions minimizing hazardous fluorinated and organic gas ...
Alberto Mannu, Giacomo Luigi Petretto, Erica Pietrobelli, Alessandro Bonometti, Maria Enrica Di Pietro, Andrea Mele, Laura Eleonora Depero, Elza Bontempi   +7 more
wiley   +1 more source

Integrated Morphological, Molecular, and Chemical Characterization of the Macrofungus Pholiota Gallica With Phylogenetic Analysis and in Silico Antioxidant and Anti‐Inflammatory Evaluation

Chemistry &Biodiversity, Volume 23, Issue 3, March 2026.
Integrated Morphological, Molecular, Chemical Characterization and Bioactivity of the Macrofungus Pholiota gallica. ABSTRACT Pholiota gallica is a rarely documented macrofungus, and little is known about its chemical composition and biological potential.
Roukia Zatout, Ouided Benslama, Noreddine Kacem Chaouche, Wenhua Lu, Samantha C. Karunarathna, Stefania Garzoli   +5 more
wiley   +1 more source

Assessment of Metabolites in Noni Fruit Slurry Fermented With Four Non‐Saccharomyces Yeasts

Food Frontiers, Volume 7, Issue 2, March 2026.
Dried noni fruit slurry (DNFS) was fermented for 14 days with selected non‐Saccharomyces yeasts. GCMS, HPLC and amino acid analysis showed that Pichia kluyveri Frootzen and Williopsis saturnus NCYC22 grew well, reduced off‐flavor fatty acids, generated fruity aroma compounds and preserved total phenolic content. ABSTRACT Noni products often suffer from
Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
wiley   +1 more source

Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS

CyTA - Journal of Food, 2018
Pickled and dried mustard (PDM; Brassica juncea, Coss) is a traditional fermented vegetable product that is widely consumed as a food ingredient with aromatic flavour in China.
Qing Shen, Huan Cheng, Yunfeng Pu, Sijie Ren, Lyulin Hu, Jianchu Chen, Xingqian Ye, Donghong Liu   +7 more
doaj   +1 more source

Mechanism of Alfalfa in Enhancing Goose Egg Yolk Flavor: An Analysis Based on Metabolomics and Quantitative Lipidomics

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying geese with alfalfa (Medicago sativa L.) on the sensory ...
Baochao Bai, Rui Qiu, Gentu Ge, Mingjian Liu, Yichao Liu, Muqier Zhao, Weiqin Ma, Panjie Sheng, Yushan Jia, Zhijun Wang   +9 more
wiley   +1 more source

Effects of Probiotic Supplementation on Symptoms and Microbiome Characteristics in Patients With Non‐Celiac Gluten/Wheat Sensitivity: A Randomized Controlled Double‐Blind Trial

Food Frontiers, Volume 7, Issue 2, March 2026.
This randomized, double‐blind, placebo‐controlled trial demonstrated that probiotic supplementation in individuals with non‐celiac gluten/wheat sensitivity improved tolerance to gluten reintroduction in nearly half of participants. The effect was associated with beneficial shifts in gut microbiome composition and function, including enhanced microbial ...
Ilario Ferrocino, Valentina Ponzo, Ilaria Goitre, Fulvia Trapani, Chiara Emilia Cordero, Enrica Favaro, Sergio Riso, Fabio Dario Merlo, Lucia Fransos, Fulvia Marengo, Mauro Bruno, Andrea Evangelista, Luca Cocolin, Ezio Ghigo, Simona Bo   +14 more
wiley   +1 more source

In-depth analysis of the characteristics of volatile organic compounds in wines: a systematic study integrating intelligent sensory and metabolomics techniques with chemometrics and machine learning models

Food Chemistry: X
The volatile organic compounds (VOCs) in wines of ‘Dornfelder’ (DF), ‘Petit Verdot’ (PV), ‘Pinot Noir’ (PN), ‘Sangiovese’ (SV) and ‘Malbec’ (MB) were analyzed using an E-nose, HS-SPME-GC–MS and HS-GC-IMS.
Rui Xie, Jiawen Liu, Yutao Li, Yong Chen, Tian Shen, Meilong Xu, Yanlun Ju, Yulin Fang, Zhenwen Zhang   +8 more
doaj   +1 more source