Molecular Control of Fruit Ripening and Sensory Quality of Charentais Melon [PDF]
, 2007 Traditional Charentais melons have a typical climacteric behavior with ethylene playing a major role in the regulation of the ripening process.
El-Sharkawy, Islam +4 more
core +1 more source
Food Chemistry: XThis is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.
Zhuyu Yang +9 more
doaj +1 more source
Polysaccharide food matrices for controlling the release, retention and perception of flavours [PDF]
, 2018 Polysaccharides have many roles across both the food and pharmaceutics industries. They are commonly used to enhance viscosity, stabilise emulsions and to add bulk to food products.
Cook, Sarah L. +3 more
core +1 more source
Characterization of key aroma-active compounds in lychee ( Litchi chinensis Sonn.)
Journal of Food and Drug Analysis, 2018 Volatile compounds in 'Sweetheart' lychee were examined using gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Solvent assisted flavor evaporation (SAFE) technique was used to identify the aroma-active compounds in lychee. Further characterization of the most important odorants in 'Sweetheart' lychee was achieved using aroma extract ...
Citrus Research and Education Center, University of Florida Experiment Station Rd, Lake Alfred, FL, USA ( host institution ) +4 more
openaire +3 more sources
The impact of fruit texture and human saliva on the release of aroma compounds using fresh and dried mango samples [PDF]
, 2016 Flavour is one of the main factors affecting consumer's food preference. Our aromatic perception is greatly influenced by the release of aroma compounds during consumption itself influenced by the food matrix[1], the human oral physiology and oral ...
Bonneau, Adeline +5 more
core
Characterization of Genes Involved in the Formation of Aroma Volatiles in "Charentais" Melon Fruit [PDF]
, 2004 Volatiles esters impart distinct characteristics to the fruit quality. "Charentais" cantaloupe melon (Cucumis melo "cantalupensis") is characterized by abundant sweetness and aromatic flavour.
El-Sharkawy, Islam +4 more
core +1 more source
Sequence determinants of RNA G‐quadruplex unfolding by Arg‐rich regions
FEBS Letters, EarlyView.We show that Arg‐rich peptides selectively unfold RNA G‐quadruplexes, but not RNA stem‐loops or DNA/RNA duplexes. This length‐dependent activity is inhibited by acidic residues and is conserved among SR and SR‐related proteins (SRSF1, SRSF3, SRSF9, U1‐70K, and U2AF1).
Naiduwadura Ivon Upekala De Silva +10 more
wiley +1 more source
Flavor Profile of Base Liquor Fermented by Bacillus subtilis in Daqu and the Aroma Perception Mechanism of Its Characteristic Components [PDF]
Shipin KexueThis study employed sensomics, multivariate statistical analysis, and molecular docking to analyze the aroma profiles of base liquors fermented by five Bacillus subtilis strains isolated from high-temperature Daqu and the perception mechanisms of their ...
LIU Ruitong, WANG Lamei, WANG Huan, HUANG Yongguang, LI Yuanlin, TANG Jie, GONG Jiaxin
doaj +1 more source
Cell wall target fragment discovery using a low‐cost, minimal fragment library
FEBS Letters, EarlyView.LoCoFrag100 is a fragment library made up of 100 different compounds. Similarity between the fragments is minimized and 10 different fragments are mixed into a single cocktail, which is soaked to protein crystals. These crystals are analysed by X‐ray crystallography, revealing the binding modes of the bound fragment ligands.
Kaizhou Yan +5 more
wiley +1 more source
Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]
, 2008 Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria +3 more
core +1 more source