Results 91 to 100 of about 25,474 (251)

HLAPLJIVI SASTOJCI SMJESA ZA POLJSKE KARPATSKE KOZE UPOTREBOM HS-SPM-GC/MS - KEMOMETRIČKE KLASIFIKACIJE NA TEMELJU DOBI [PDF]

, 2018
In order to identify the volatile compounds in Polish Carpathian goat meat, baked leg muscle samples from two groups aged 12 and 9 months were subjected to a headspace solid phase microextraction gas chromatography/mass spectrometry (HS–SPME–GC/MS).
Aldona Kawęcka, Angelika Odrzywolska, Jacek Sikora, Krzysztof Wojtycza, Robert Gąsior   +4 more
core   +2 more sources

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

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

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

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Quality properties Of Vietnamese cocoa liquors [PDF]

, 2013
Vietnam (VN) is an emerging country targeting cocoa as a potential industrial domain. It is however still unclear how the quality of VN cocoa liquors can be positioned in the world cocoa supply.
Dewettinck, Koen, Nguyen Phuc, Cat-Hanh, Phan, DN, Phan, Thi Thanh Que, Tran, Diem Phuong, Van de Walle, Davy, Van Durme, Jim   +6 more
core  

Optimization of a headspace solid-phase microextraction and gas chromatography/mass spectrometry procedure for the determination of aromatic amines in water and in polyamide spoons [PDF]

, 2014
In this work, a headspace solid-phase microextraction and gas chromatography coupledwith mass spectrometry (HS-SPME-GC/MS) method for trace determination of primary aromatic amines was developed. The following analytes were investigated: aniline (A), 4,
Ortiz Fernández, Mª Cruz, Rubio Martínez, Laura, Sanllorente Méndez, Silvia, Sarabia Peinador, Luis Antonio   +3 more
core   +1 more source

HS-SPME-GC-MS detection of volatile compounds in Myrciaria jabuticaba Fruit

Scientia Agropecuaria, 2018
This study was performed to investigate the volatile compounds for the characteristic aroma in jabuticaba fruit distributed in southern and central regions of Brazil. The present work combines headspace solid phase microextraction (HS-SPME) and high resolution gas chromatography-mass spectrometry (GC-MS) techniques to identify and quantify the volatile
Rondán Sanabria, Gerby Giovanna, Cabezas Garcia, Ausberta Jesus, Oliveira Lima, Antonio William, Brousett-Minaya, Magaly Alejandra, Narain, Narendra   +4 more
openaire   +5 more sources

Deciphering How Olive Volatiles and Fatty Acids Shape Bactrocera oleae (Rosii) Oviposition Preference Using Multivariate Regression Models

Journal of Applied Entomology, Volume 150, Issue 2, Page 254-264, March 2026.
ABSTRACT The olive fly (Bactrocera oleae (Rossi)), the major pest of olives, primarily recognises visual, olfactory, acoustic, gustatory and tactile signals that regulate its behavioural activity, courtship and reproductive success, as well as the search for ideal conditions for its offspring.
Antonio González‐Fernández, Pilar Rallo, António M. Peres, Nuno Rodrigues, Susana Casal, José Alberto Pereira, Ana Morales‐Sillero   +6 more
wiley   +1 more source

Effect of multi-yeast fermentation on quality of mead [PDF]

Zhongguo niangzao
In order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 and T5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study.
JIANG Changyong, WANG Yi, WANG Lingling, YANG Mingfeng, ZONG Xuyan
doaj   +1 more source