Results 1 to 10 of about 12,282,510 (329)

Impact of Post-Harvest Apple Scab on Peel Microbiota, Fermentation Dynamics, and the Volatile/Non-Volatile Composition of Cider [PDF]

Molecules
Apple scab is a disease caused by Venturia inaequalis; it alters the vegetative cycle of apple trees and affects the fruits in orchards or during post-harvest storage.
Valeria Gualandri, Roberto Larcher, Elena Franciosi, Mauro Paolini, Tiziana Nardin, Ilaria Pertot, Raffaele Guzzon   +6 more
doaj   +6 more sources

Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) [PDF]

Food Chemistry: X, 2023
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed.
Li Liu, Yuanhui Zhao, Shixue Lu, Yihuan Liu, Xinxing Xu, Mingyong Zeng   +5 more
doaj   +3 more sources

Composition of Flavour Non Volatile Compound Steamed Milkfish (Chanos chanos)

Asian Journal of Fisheries and Aquatic Research, 2023
The purpose of this study is to identify the composition of non-volatile flavor compounds contained in steamed milkfish (Chanos chanos). This study was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; IPB Integrated Laboratory.
Ana Muslimah, Rusky Intan Pratama, Rita Rostika, Evi Liviawaty   +3 more
core   +3 more sources

Exploring the metabolite composition and biological activities of Thymus canoviridis via volatile and non-volatile fraction analysis [PDF]

Frontiers in Nutrition
Thymus canoviridis, an endemic species in Türkiye, was studied for its chemical composition and biological activities, with emphasis on food-related applications.
Ezgi Ersoy, Selami Ercan, Ercan Çınar, Sevcan İzgi, Gülsüm Tuneğ, Gökhan Zengin, Emel Mataracı Kara, Yeter Yeşil, Hasan Şahin, Mehmet Boğa, Esra Eroğlu Özkan   +10 more
doaj   +5 more sources

Composition of Flavour Non Volatile Compound Steamed Gourami (Osphronemus gouramy)

Asian Journal of Fisheries and Aquatic Research, 2023
This research aims to identify the composition of non-volatile flavor compounds contained in the steamed gourami (Osphronemus gouramy). The research was carried out experimentally with the treatment of steamed gourami samples (at 100℃ for ± 30 minutes). This research was conducted at the Fisheries Product Processing Laboratory, Faculty of Fisheries and
Resvia Annisa Ayuda Fivarani, Rusky Intan Pratama, Atikah Nurhayati, Evi Liviawaty   +3 more
openalex   +3 more sources

Multi-Analytical Insight into the Non-Volatile Phytochemical Composition of Coleus aromaticus (Roxb.) Benth. [PDF]

Metabolites
Background/Objectives: Coleus aromaticus (Lamiaceae), also known as Cuban oregano or Indian borage, is a semi-succulent perennial species widely used in traditional medicine for its therapeutic and nutritional properties. While its essential oils and aromatic fraction have been extensively investigated, the characterization of its non-volatile ...
Chiara Toniolo, Martina Bortolami, Adriano Patriarca, Daniela De Vita, Fabio Sciubba, Luca Santi   +5 more
openalex   +4 more sources

Volatile Composition of Smoked and Non-Smoked Iranian Rice [PDF]

Foods, 2016
In this work, the volatile profiles of smoked and non-smoked Iranian rice were identified, and their relative abundance was calculated and compared. Headspace solid-phase microextraction together with gas chromatography-mass spectrometry (SPME-GC-MS ...
Leontina Lipan, Mohammad Hojjati, Hussein El-Zaeddi, Lucía Sánchez-Rodríguez, Ángel Antonio Carbonell-Barrachina   +4 more
doaj   +2 more sources

Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of ‘Qiancha 1’ White Tea [PDF]

Foods
‘Qiancha 1’ is an excellent raw material for manufacturing white tea. The effects of different drying parameters on the quality performance of ‘Qiancha 1’ white tea remain poorly understood, which restricts the precise regulation of the quality of ‘Qiancha 1’ white tea.
Jinlong Luo, Siyu Liao, Fengjiao Ding, Yuqiao Dai, Zhongying Liu, Ting Yang, Tuo Zhang, Shimao Fang, Yan Li, Lulu Pu, Ke Pan, Wanping Fang, Qiang Shen   +12 more
openalex   +4 more sources

Composition of Flavour Non Volatile Compound Steamed Snakehead Fish (Channa striata)

Asian Journal of Fisheries and Aquatic Research, 2022
This research aims to identify the composition of non-volatile flavor compounds contained in steamed snakehead fish (Channa striata). This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; Integrated Laboratory of IPB. The study was conducted experimentally
Fery Sandria, Rusky Intan Pratama, Subiyanto Subiyanto, Evi Liviawaty   +3 more
openalex   +2 more sources

Metabolomics Investigation on the Volatile and Non-Volatile Composition in Enzymatic Hydrolysates of Pacific Oyster (Crassostrea Gigas)

Food Chemistry: X, 2022
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. "Grassy," "fruity," "oily/fatty," "fishy," and "metallic" were identified as sensory attributes used to evaluate different processed oyster ...
Li Liu, Yuanhui Zhao, Shixue Lu, Yihuan Liu, Mingyong Zeng, Xinxing Xu   +5 more
openalex   +4 more sources