Results 111 to 120 of about 13,280,196 (308)
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.Abstract Flavor contributes significantly to consumer preferences of cooked sweetpotato. Sugars largely drive the sweet taste, while the volatile organic compounds (VOCs), mainly classified as alcohols, aldehydes, ketones, and terpenes, provide characteristic aromas and influence the overall perception of flavor.
Modesta Abugu +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.Abstract Ozone has emerged as a promising technology for preserving stored grains and end products. Its efficiency as a biocide and the absence of residues make it an attractive alternative to traditional chemical methods of food preservation. This study reviews recent advancements in ozone application techniques, including continuous flow treatments ...
Eugénio da Piedade Edmundo Sitoe +2 more
wiley +1 more source
Integrative Zoology, Volume 20, Issue 3, Page 465-484, May 2025.Microorganism‐released metabolites, proteins, or toxins modulate plant‐based targets to regulate physiological processes such as phytohormone and nutrition balance and stress resistance. Microbes that affect plant physiological processes regulate the visual, olfactory, and gustatory cues associated with plants to attract or repel insect herbivores and ...
Wei ZHANG +11 more
wiley +1 more source
n-Hexanal and (Z)-3-hexenal are generated from arachidonic acid and linolenic acid by a lipoxygenase in Marchantia polymorpha L. [PDF]
, 2017 Moataz M. Tawfik +4 more
openalex +3 more sources
Food Chemistry: X, 2022 Two untargeted metabolomics approaches based on gas chromatography mass spectrometry and ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry were used to identify the effects of different feeding regimes (concentrate,
Bing Wang +6 more
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Research Notes : Performance of near-isogenic lines lacking seed lipoxygenases [PDF]
, 1987 Normal soybean seeds contain at least three lipoxygenase isozymes, called L-1, L-2, and L-3. These isozymes are responsible for the generation of objectionable grassy beany and green flavors which build a barrier against the wide utilization of soy ...
Harada, K., Kikuchi, A., Kitamura, K.
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An experimental and kinetic modelling study of n-C4C6aldehydes oxidation in a jet-stirred reactor [PDF]
, 2018 In recent years a few experimental and kinetic modelling studies have been devoted to the understanding of the oxidation chemistry of aldehydes, because of their importance as intermediate and product species in alkane and biofuel oxidation. In this work,
Battin-Leclerc, Frédérique +6 more
core +2 more sources
Host Metabolites in Asparagus–Fusarium Interaction: Mechanisms and Regulation
Plant Pathology, Volume 74, Issue 4, Page 923-942, May 2025.Specific host metabolites regulate Fusarium pathogenicity by modulating fungal gene expression, growth, mycotoxin biosynthesis, enhancing asparagus defence responses and ultimately affecting disease severity. ABSTRACT Asparagus (Asparagus officinalis) is an important perennial vegetable crop cultivated worldwide.
Elsie Ayamoh Enow +2 more
wiley +1 more source
Wound Repair and Regeneration, Volume 33, Issue 3, May/June 2025.Abstract Chronic wounds significantly impact health‐related quality of life (HRQoL). Unpleasant wound odour, caused by bacterial colonisation and necrotic processes, is a distressing symptom. Its exact composition is not well understood, but it could be the basis for a personalised odour avoidance strategy. Therefore, this feasibility study explored 92
E. K. Stuermer +8 more
wiley +1 more source
Constituintes químicos voláteis das flores e folhas do pau-brasil (Caesalpinia echinata, Lam.)
Química Nova, 2004 The volatile constituents obtained from a static cryogenic headspace of Caesalpinia echinata Lam. (Leguminosae) showed E-beta-ocimene as the major compound (57.2%), beside other monoterpenes, C6 derivatives like n-hexanal and (E)-2-hexenal and nitrogen ...
Rezende Claudia M. +4 more
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