Results 211 to 220 of about 54,368 (362)
The potential of red‐fleshed apples for cider production
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.Abstract Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red‐fleshed apples (RFAs) have
Marbi Schwartz +2 more
wiley +1 more source
Olfactory Object Recognition Based on Fine-Scale Stimulus Timing in Drosophila
iScience, 2019 Summary: Odorants of behaviorally relevant objects (e.g., food sources) intermingle with those from other sources. Therefore to determine whether an odor source is good or bad—without actually visiting it—animals first need to segregate the odorants from
Aarti Sehdev +3 more
doaj
Swimming mode determines how well mesoscale swimmers shield their odor in turbulence [PDF]
arXivMarine organisms manipulate their surrounding flow through their swimming dynamics, which affects the transport of their own odor cues. We demonstrate by direct numerical simulations how a group of mesoscale swimmers immersed in a turbulent flow alters the shape of the odor plume they release in the water.
arxiv
Evaluation of odor quality using semantic differential method for five odorants of T&T olfactometer
, 1994 A. Shinkawa +4 more
openalex +2 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.Abstract Flavor contributes significantly to consumer preferences of cooked sweetpotato. Sugars largely drive the sweet taste, while the volatile organic compounds (VOCs), mainly classified as alcohols, aldehydes, ketones, and terpenes, provide characteristic aromas and influence the overall perception of flavor.
Modesta Abugu +4 more
wiley +1 more source
Integrative Zoology, Volume 20, Issue 3, Page 465-484, May 2025.Microorganism‐released metabolites, proteins, or toxins modulate plant‐based targets to regulate physiological processes such as phytohormone and nutrition balance and stress resistance. Microbes that affect plant physiological processes regulate the visual, olfactory, and gustatory cues associated with plants to attract or repel insect herbivores and ...
Wei ZHANG +11 more
wiley +1 more source
Odorant Signal Termination by Olfactory UDP-Glucuronosyl Transferase
, 1991 Akira Seko
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European Journal of Neuroscience, Volume 61, Issue 9, May 2025.Electrical stimulation of the intranasal trigeminal nerves, which convey irritating odor information elevated blood flow in two brain areas, the olfactory bulb and the frontal cortex, with pressor response in anesthetized rats. After eliminating the pressor response, the intranasal stimulation increased blood flow only in the frontal cortex, and ...
Daichi Morihara +3 more
wiley +1 more source
Evolution of Odorant Receptors Expressed in Mammalian Testes [PDF]
, 2000 Aron Branscomb, Jon Seger, R. White
openalex +1 more source