Results 121 to 130 of about 10,573,940 (227)

Hexanal as a tool for monitoring the shelf-life of meat products: its determination by SPME-GC-MS

, 2011
The objective of the present study was to investigate the emissions of hexanal from meat products stored in different packaging. Hexanal is an important indicator of lipid oxidation in food and is formed from the 9- and 13- hydroperoxide of linoleate.
Vittori S., F. Torregiani E., Sirocchi V., Spinosi M., Sagratini G., Caprioli G., Maggi   +6 more
core  

Alcalase hydrolysis modulates the techno-functional properties of dry-fractionated pea protein, reduces the off-flavor compounds and refines the aroma profile. [PDF]

Curr Res Food Sci
Falotico D, Natrella G, Perri G, De Angelis D, Antonino C, Rametta F, Squeo G, Pontonio E, Caponio F.   +8 more
europepmc   +1 more source

Electrophysiological and behavioral responses of fourth instar spotted lanternfly nymphs to hexanal. [PDF]

MicroPubl Biol
Bharadwaj R, Xue Q, Ridge GE, Rutledge CE, Dweck HKM.   +4 more
europepmc   +1 more source

Morphological and Chemical Characterization of a Novel Wild Tea Plant Resource with Naturally Low Caffeine and High Theobromine from Guangxi Province, China. [PDF]

Plants (Basel)
Ma Q, Yan Z, Yang X, Hou A, Liu Z, Gan S, Yang Y, Chen Y, Qiu R, Wu W.   +9 more
europepmc   +1 more source

Transcriptomic and biochemical insights into LOX pathway aroma biosynthesis during ripening of <i>Ziziphus jujuba</i> Mill. <i>cv.</i> Li. [PDF]

Food Chem (Oxf)
Wang L, Liu Q, Chen C, Guan R, Sun P.
europepmc   +1 more source

Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking. [PDF]

Food Chem X
Zhong H, Hu F, You X, Lu Y, Liu Z, Zhang X, Xu H, Wu L, Tian L, Hu J, Chi Y, Xu Z.   +11 more
europepmc   +1 more source

Characterization of the Changes in Volatile Flavor Substances of Rice and Rice Bran With Different DOM by HS-SPME-GC-MS and HS-GC-IMS. [PDF]

J Food Sci
Qi S, Ren H, Su T, Yang H, Zhang L, Zhang M.   +5 more
europepmc   +1 more source

Uncovering aroma profile and key odorants of Zisun tea: insights from grades and cultivars. [PDF]

Food Chem X
Mei L, Mao X, Fan W, Zhang S, Guo H, Zhong X, Gong S, Fan F.   +7 more
europepmc   +1 more source

Screening and mechanistic evaluation of antioxidants for mitigating beany flavor formation during pea protein isolation. [PDF]

Curr Res Food Sci
Villacís-Chiriboga J, Sharifi E, Jönsson M, Wendin K, Abdollahi M.   +4 more
europepmc   +1 more source

Influence of Maturity Stage at Harvest on the Fruit Quality and Volatile Organic Compounds of "Legacy" Blueberry. [PDF]

Food Sci Nutr
Zhang W, Wang Z, Wang W, Jia C, Wang Y, Zhang S, Yue Q, Du Y.   +7 more
europepmc   +1 more source