Results 51 to 60 of about 1,795,000 (294)

Approaches to limit S-off-flavors during white wine fermentation with specific emphasis on yeast nitrogen nutrition

BIO Web of Conferences, 2019
Low molecular weight volatile sulfur compounds are associated with the “reductive” off flavor of wines. The formation of 15 sulfide off-flavor compounds has been monitored with a novel HS-SPME GC-PFPD method and SIDA quantification during white wine ...
Wegmann-Herr P., Ullrich S., Durner D.
doaj   +1 more source

Functional comparison of EncB and EncC cargo proteins in iron storage within the Myxococcus xanthus encapsulin

FEBS Letters, EarlyView.
Encapsulins are protein nanocompartments that play an important role in iron storage. In the Myxococcus xanthus encapsulin system, two cargo proteins called EncB and EncC contribute to iron mineralization. Here, we show that EncB and EncC generate iron‐containing minerals with distinct chemical compositions, suggesting that the composition of stored ...
Harry B. McDowell, Thomas Walther, Egbert Hoiczyk   +2 more
wiley   +1 more source

Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage

Food Chemistry: X
Xinyu mandarin is popular for its good flavor, but its flavor deteriorates during postharvest storage. To better understand the underlying basis of this change, the dynamics of the sensory profiles were investigated throughout fruit ripening and storage.
Xin-Cheng Liu, Yu-Qing Tang, Yin-Chun Li, Shao-Jia Li, Hui-Dong Yang, Shui-Lin Wan, Yu-Ting Wang, Zhong-Dong Hu   +7 more
doaj   +1 more source

Attitudes of cancer patients toward ctDNA‐based liquid biopsy for follow‐up

Molecular Oncology, EarlyView.
This mixed‐methods study explored cancer patients' experiences, knowledge, and preferences regarding ctDNA‐based liquid biopsy for follow‐up. Awareness of ctDNA was low and recall of previous liquid biopsy was imperfect, yet acceptance was high.
Siddharth Chhajlani, Laura Mariën, Caro De Weerdt, Sanne Wouters, Laure‐Anne Teuwen, Hans Prenen, Katleen Janssens, Timon Vandamme   +7 more
wiley   +1 more source

Degradation of low density polyethylene during extrusion. III. Volatile compounds in extruded films creating off-flavor

, 2005
This study was aimed at finding a correlation between the experienced off-flavor in packaged foods and the presence of specific degradation products in PE packaging films. The possibility to trap degradation products by chemical reactions with scavengers,
Andersson, Thorbjörn,, Bengt Wesslén, Andersson, T, Nielsen, Tim,, Tim Nielsen, Wesslen, Bengt O.,, Nielsen, T, Wesslén, Bengt, Thorbjörn Andersson, Wesslén, Bengt,, Lund University.   +10 more
core   +2 more sources

The presence of undesirable mould species on the surface of dry sausages [PDF]

Zbornik Matice Srpske za Prirodne Nauke, 2008
Transition from manufacture to the industrial way of meat production and processing, as well as contemporary concept of food quality and safety, have led to the application of starter cultures.
Vesković-Moračanin Slavica M., Karan Dragica D., Milićević Dragan R., Stjepanović Aleksandra B.   +3 more
doaj   +1 more source

Loss of AMBRA1 activates MAPK and angiogenesis signaling pathways in melanoma cells

FEBS Open Bio, EarlyView.
Loss of AMBRA1 in melanoma cells activates multiple oncogenic pathways associated with tumor progression. Transcriptomic and protein network analyses revealed that AMBRA1 depletion enhances MAPK/ERK signaling, angiogenesis, TGF‐β/EMT signaling, and Wnt/axon guidance pathways.
Milad Ibrahim, Marco Corazzari, Iman Osman, Jane Armstrong, Noel Carter   +4 more
wiley   +1 more source

Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by excitation gas-generated reactive species

Food Chemistry: X
Rapid flavor deterioration due to lipid oxidation and microbial spoilage is a major challenge during refrigerated fish storage. This study was the first to systematically investigate how cold plasma (CP) gas composition (low-oxygen GasA: 10% O2; air GasB:
Tingting Yang, Xiaohan Sang, Yuanyuan Wang, Xueying Zhang, Guanghua Xia, Liming Zhang, Jiamei Wang, Yaqin Wang, Per Ertbjerg   +8 more
doaj   +1 more source

Unsaturated Fatty Acids and Sodium Affect the Liver-Like Off-Flavor in Cooked Beef [PDF]

, 2007
Beef knuckles (n = 60) were chosen from a population of 328 knuckles to test a selection procedure and determine the potential causes of liver-like off-flavor.
Meisinger, J. L., Moss, D., Lundesjo Ahnstrom, M., Hamling, A. E., Calkins, Chris R., Jenschke, B. E., Eskridge, Kent M., Hodgen, J. M.   +7 more
core  

The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by Dekkera anomala

, 2007
Mousy off-flavor is an insidious and economically disastrous microbiologically derived spoilage characteristic of wine and other fermented beverages. Tainted wines are rendered unpalatable and there is currently no satisfactory procedure for removal of ...
Andrew Markides, Markides, A., Markus Herderich, Henschke, P., Terry H. Lee, Paul R. Grbin, Paul A. Henschke, Grbin, P., Lee, T., Herderich, M.   +9 more
core   +1 more source