Results 31 to 40 of about 3,871,958 (252)
Effect of a bioconverted product of Lotus corniculatus seed on the axillary microbiome and body odor
Scientific Reports, 2021 The skin microbiome, especially the axillary microbiome, consists of odor-causing bacteria that decompose odorless sweat into malodor compounds, which contributes to the formation of body odor.
Min-Ji Kim +11 more
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Foods, 2022 Physicochemical changes in fermented alcoholic beverages are significantly related to microbial community development during fermentation. Due to its unusually long fermentation, Gayangju, a traditional Korean house rice wine fermented with nuruk as the ...
Young-Ran Song +2 more
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Industrial Crops and ProductsLinderae Radix (LR), a highly demanded traditional Chinese medicine, is produced in various regions. However, the relationship between its quality and geographical origin remains unclear.
Yuanyuan Miao +6 more
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Temporal Variation in Odorant Composition Following Land Application of Manure
Chemical Engineering Transactions, 2014 Emissions of odorants following land application of livestock manure cause nuisance in the local environment for which reason odor legislation and abatement technologies are in demand.
A. Feilberg, D. Liu, T. Nyord
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Optophysiological analysis of pattern classification strategies in the zebrafish olfactory bulb [PDF]
, 2012 Classification of overlapping activity patterns is a common problem for sensory systems. For a robust representation of sensory stimuli, neuronal circuits should generalize over input patterns reflecting variations of the same stimulus but separate ...
Niessing, Jörn
core +1 more source
Current Research in Food ScienceAroma is a key sensory attribute that determines consumer preference and acceptability of foods. The aroma of fermented dairy products comprises the volatile organic compounds (VOCs) produced by the activity of fermenting microbes and the compounds ...
Thelma W. Sikombe +6 more
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Journal of Chemistry, 2015 The volatile compounds in foxtail millet sake were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectroscopy (GC-MS).
Jingke Liu +5 more
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Foods, 2023 To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed ...
Xinhuan Yan +7 more
doaj +1 more source
Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +1 more source
Linkage between increased nociception and olfaction via a SCN9A haplotype [PDF]
, 2013 Background and Aims: Mutations reducing the function of Nav1.7 sodium channels entail diminished pain perception and olfactory acuity, suggesting a link between nociception and olfaction at ion channel level.
Hummel, Thomas +9 more
core +2 more sources