Results 61 to 70 of about 8,005 (185)

Elucidating VOC dynamics and molecular mechanisms in nonanal-treated postharvest tomatoes infected with Botrytis cinerea

Food Chemistry: Molecular Sciences
In this study, an 0.054 mol·L−1 nonanal treatment decreased the incidence rate of gray mold on tomato and enhanced the defense capacity by altering the activities of the main defense-related enzymes, including NADPH-cytochrome c reductase, aminopyrine-n ...
Hongdou Gao, Jinnian Li, Chengxin Wu, Huilan Ye, Qi Jia, Yang Xu, Youliang Jin, Shuang Liu, Miaohong Ruan, Weiqun Huang, Jie Pang, Fenglin Zhong   +11 more
doaj   +1 more source

Optimization of Enzymatic Hydrolysis Process for Tibetan Sheep Meat Using Response Surface Methodology and Flavor Characteristics of the Enzymatic Hydrolysate

Shipin gongye ke-ji
To optimize the enzymatic hydrolysis process of Tibetan sheep meat and to characterize the flavor profile of the resulting hydrolysates, using Tibetan sheep meat as the raw material, single-factor experiments combined with response surface methodology ...
Shipeng GE, Lijuan HAN, Fuhong WANG, Zisen ZHANG, Zhenzhen YUAN, Linsheng GUI, Shengzhen HOU, Shengnan SUN   +7 more
doaj   +1 more source

t-Curves for n-Hexane

Adsorption Science & Technology, 1992
The adsorption and desorption isotherms of n-hexane on powdered alumina and silica have been studied at 25°C over a wide range of relative pressures. Two t-curves for pore structure analysis are proposed, one for alumina (C = 12) and the second for silica (3 ≤ C ≤ 9).
Weber, G., Cougnard, C., Simonot-Grange, M.H., Bellat, J.P., Bertrand, O.   +4 more
openaire   +1 more source

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Food Chemistry: X
Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether ...
Wanqiu Zhao, Yong Tian, Yunzhu Wang, Jianke Du, Li Chen, Tiantian Gu, Minquan Song, Lizhi Lu, Chongbo Sun   +8 more
doaj   +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., Corrêa Vivian F. S., Costa Alexsander V. M., Castro Bruno C. S., Alves Ruy J. V.   +4 more
doaj  

Research on the origin of the “grain aroma” in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains

Food Chemistry: X
The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewing affect baijiu's flavor through the simultaneous distillation of raw and ...
Peiyao Yuan, Lijuan Gong, Nima Zhaxi, Kangquan Qiao, Xi Deng   +4 more
doaj   +1 more source

Kinetic study of the gas-phase reaction of atomic chlorine with a series of aldehydes [PDF]

Atmospheric Chemistry and Physics, 2005
The reactions of Cl atoms with a series of unsaturated aldehydes have been investigated for the first time using a relative method. In order to obtain additional information for a qualitative structure versus reactivity discussion, we have also ...
D. Rodríguez, A. Rodríguez, A. Notario, A. Aranda, Y. Díaz-de-Mera, E. Martínez   +5 more
doaj  

Evaluation of aroma characteristics of Eriocheir sinensis meat as affected by environmental ammonia

Food Chemistry: X
Ammonia accumulation in aquaculture systems affects the sensory quality of Eriocheir sinensis, and mechanisms linking ammonia to aroma changes remain unclear.
Tianyu Wang, Hang Lu, Yuanyong Tian, Hui Zhao, Xuefeng Lu, Zhaoxia Wu, Shiwei Niu   +6 more
doaj   +1 more source

Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

Food Chemistry: X
The purpose of this study was to investigate the volatile flavor changes in silver carp mince (SCM) gel glycated with different reducing sugars (glucose, L-arabinose, and xylose) based on E-nose, GC-IMS, and sensory evaluation.
Junya Liu, Min You, Xueshen Zhu, Wenzheng Shi   +3 more
doaj   +1 more source

Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage

Food Chemistry: X
Caviar, known for its high-value and nutrition, is prone to quality deterioration. This study explored the effects of nisin, lysozyme, and tea polyphenols on the flavor profiles and bacterial community in sturgeon caviar during cold storage.
Yu Chen, Qiaoyun Wang, Xing Zhou, E. Liao, Ying Zhang, Jiwang Chen   +5 more
doaj   +1 more source