Results 61 to 70 of about 13,473,425 (196)
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
Nucleophilic Additions to 3-Azido-hexanal [PDF]
, 2009 Sakurai and Mukaiyama aldol additions were carried out with 3-Azido-hexanal under chelation and non-chelation conditions. The reactions were generally found to be diastereofacially selective in favor of the anti stereoisomer and showed simple ...
Schroeder, Chad E.
core +1 more source
, 2002 A mathematical model aimed to predict the hexanal sorption kinetic into an aldehyde scavenger film is presented. The proposed model Is based on the assumption that the sorbed hexanal molecules are in part randomly dispersed into the polymeric matrix and ...
M. DelNobile +3 more
core +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Rice milling characteristics and storage stability are critical traits influencing industrial applications. Floury endosperm rice carrying the flo4‐4 allele is valuable for dry milling but exhibits reduced storage stability associated with altered starch structural characteristics.
Su‐Kyung Ha +11 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez +4 more
wiley +1 more source
Food Chemistry: XThis study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl ...
Jicai Bi +8 more
doaj +1 more source
Synthesis of Microbial‐Derived Octadecanoids
Lipids, EarlyView.C18‐carbon containing dietary polyunsaturated fatty acids (e.g., linoleic acid, α‐linolenic acid, and γ‐linolenic acid) are metabolized by bacteria in the gut into oxygenated lipid mediators termed octadecanoids. To study the biological function of these compounds, we report here the chemical synthesis of multiple octadecanoids.
Johanna Revol‐Cavalier +6 more
wiley +1 more source
, 2018 Introduction: This study aims to develop a quantitative HS-SPME-GC-MS method to monitor concomitantly the evolution of short and medium chain free fatty acids and hexanal during cheese storage.
Sauro Vittori +4 more
core +1 more source
Volatile Compounds in Feathers of the Scarlet Macaw (Ara macao) Reflect Sex and Pair‐Bond Status
Integrative Zoology, EarlyView.Scarlet macaws exhibit sex‐ and pair‐related differences in plumage volatile composition, with males showing greater chemical richness. Partnered individuals differ in specific compound classes, whereas no clear association with immune function was detected. These results support a potential role for olfactory cues in sexual and social communication in
Elisa Espartosa +3 more
wiley +1 more source
La oxidación de componentes grasos y formación de hexanal en la curación del salchichón [PDF]
, 1992 It has studied formation of alcanals of low weight (C3-C6) during the curing of standard Saucisson manufactured in pilot plant. Aldehydes content have been compared to others obtained in three batches of industrial process (I, II and III).
J. Bello +5 more
core +1 more source