Results 171 to 180 of about 59,840 (268)

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Is the Quantity of Capsaicin in Food Related to Its Organoleptic and Sensory Effects? A Systematic Review. [PDF]

Food Sci Nutr
Hayward S, Leaver DJ, Crampton A.
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Development of Technology for Obtaining Extracts from Powdered Herbs and Their Use in Culinary Products and Dishes. [PDF]

Molecules
Zhumaliyeva G, Chomanov U, Kenenbay G, Boribay A, Zhomartkyzy T.   +4 more
europepmc   +1 more source

Three Successive Infusions: Scientific Insights Into a Traditional Green Tea Drinking Custom

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT This study examines the scientific basis of a traditional multi‐infusion tea‐brewing practice common in Asia by evaluating compositional changes, antioxidant capacity, and sensory attributes across successive green tea infusions. Using UPLC‐MS, GC‐IMS, and elemental profiling, we characterized how repeated extractions alter key tea ...
Xiaoying Zhang, Anas Yusuf, Man Xu, Murtala Bindawa Isah   +3 more
wiley   +1 more source

Plasmonic artificial inspector for herbal medicines via surface-enhanced Raman spectroscopy and deep learning. [PDF]

Sci Rep
Kim H, Lee J, Kim SW, Park HG.
europepmc   +1 more source

The C2H2‐GGAT Regulatory Module Fine‐Tunes Glutamate Homeostasis to Improve Fruit Flavour and Enhance Disease Resistance in Peach

Plant Biotechnology Journal, Volume 24, Issue 5, Page 3282-3295, May 2026.
ABSTRACT Free amino acids (FAAs) play a fundamental role in determining fruit quality and stress adaptation, yet their genetic regulation remains poorly understood. Through an integrated approach combining metabolomic and sensory analyses of 120 peach (Prunus persica) hybrids, we identified glutamate as a key metabolite linking FAA content to umami ...
Yike Su, Xiaojuan Yang, Chanyuan Wu, Xianyao Jin, Yuanyuan Zhang, Yuyan Zhang, Kunsong Chen, Mingliang Yu, Bo Zhang   +8 more
wiley   +1 more source

Effects of silver nanoparticle coating on peri-implant mucosa and microbiome. [PDF]

Int J Implant Dent
Ito R, Taniguchi Y, Kashiwamura T, Kido H, Kakura K, Suzuki N.   +5 more
europepmc   +1 more source

Prevalence and Associated Factors of Halitosis Among University Students in Guangxi, Southern China: A Cross-Sectional Study. [PDF]

Oral Health Prev Dent
Zhang H, Zhang T, Fu X, Qin H, Chen X, Zeng X.   +5 more
europepmc   +1 more source

Oral probiotic Weissella cibaria improves halitosis and reduces periodontal pathogens: a randomized, double-blind, placebo-controlled trial. [PDF]

BMC Oral Health
Lee SK, Lim KO, Yang KI, You SJ, Kang MS, Lee WP.   +5 more
europepmc   +1 more source