Results 51 to 60 of about 8,005 (185)

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan, Birol Kılıç, Azim Şimşek, Melis Yıldız   +3 more
wiley   +1 more source

Enhancement of transcription efficiency by TAR-Tat system increases the functional expression of human olfactory receptors.

PLoS ONE
Humans have approximately 400 different olfactory receptors (hORs) and recognize odorants through the repertoire of hOR responses. Although the cell surface expression of hORs is critical to evaluate their response, hORs are poorly expressed on the ...
Ichie Ojiro, Hibiki Katsuyama, Ryusei Kaneko, Satoshi Ogasawara, Takeshi Murata, Yuko Terada, Keisuke Ito   +6 more
doaj   +1 more source

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The graphical abstract systematically outlines the experimental design and major findings of this study. On the left is the conventional natural air‐drying method used as the control group; the middle section illustrates the Electrohydrodynamic (EHD) drying process under voltage gradients of 13, 17, and 21 kV, followed by four analytical dimensions ...
Mingyu Ding, Jingli Lu
wiley   +1 more source

Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting

Foods
Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast ...
Linlin He, Hui Yang, Fei Lan, Rui Chen, Pengfei Jiang, Wengang Jin   +5 more
doaj   +1 more source

Carotenoids From Amazonian Fruits as Functional Pigments in Active and Intelligent Food Packaging: Materials, Stability, and Technological Performance

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Amazonian fruits represent an underexplored source of carotenoids with high technological, functional, and economic potential for applications in food packaging. In recent years, active and intelligent packaging systems based on biopolymers and natural pigments have emerged as effective strategies for extending shelf life, monitoring food ...
Rafaela Julyana Barboza Devos, Luana Regina Pereira Alves, Rômulo Alves Morais, Hermanny Matos Silva Sousa, Camila da Costa Gomes, Paulo Eduardo Peres de Sa Peixoto Junior, Glêndara Aparecida de Souza Martins   +6 more
wiley   +1 more source

Volatile constituents and polyphenol composition of Opuntia ficus-indica (L.) Mill from Morocco

Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2016
The aim of this study is the extraction and the identification of volatile organic compounds (VOCs) and total phenolic compounds of three Opuntia ficus-indica (L.) Mill., species from Morocco, namely Dellahia, Aissa and Shoul.
jihane OUMATOU, Saadia ZRIRA, Giacomo L PETRETTO, Bouchta SAIDI, Mariaelena SALARIS, Giorgio PINTORE   +5 more
doaj   +2 more sources

Changes of Volatile Flavor Substances of Beeves in Spoilage Process Based on Gas Chromatography–Ion Mobility Spectrometry and Electronic Nose

Shipin gongye ke-ji
In order to investigate the changes of volatile flavor substances in the process of beeves spoilage, beeves with different storage time were employed. The volatile flavor substances of beeves in spoilage process were analyzed by using gas chromatography ...
Zhiping ZHAO, Shengyuan ZHANG, Hongfan CHEN, Ziqing LING, Xiaohan JIA, Dayu LIU   +5 more
doaj   +1 more source

Aboveground and Belowground Insect Herbivory Changes Maize‐Wireworm Interactions via Root Volatile Cues

Plant, Cell &Environment, Volume 49, Issue 8, Page 5689-5702, August 2026.
ABSTRACT The rhizosphere harbours critical plant‐herbivore interactions often mediated by small lipophilic molecules (SLMs). Despite the agricultural importance of many soil‐dwelling insects, surprisingly little is known about chemically mediated belowground crop‐pest interactions. Root and shoot herbivores can influence these interactions by modifying
Diego M. Magalhães, Gareth A. Thomas, Oliver Clark‐Hattingh, Anusha Mohan‐Kumar, Pradip Songara, John C. Caulfield, David M. Withall, Michael A. Birkett, József Vuts   +8 more
wiley   +1 more source

Chemical characterization of volatile organic compounds on animal farms

Veterinární Medicína, 2008
More than one hundred volatile organic substances were identified by gas chromatography and mass spectrometry (GC/MS) in the indoor and outdoor air, stable and farm road dust and farm soil samples from two pig and cattle farms in the South Moravian ...
M. Ciganek, J. Neca
doaj   +1 more source