Results 101 to 110 of about 15,489 (213)

Analysis of Key Aroma Compounds in Fermented Goji Berry Wine [PDF]

Shipin Kexue
The volatile aroma compounds of wine fermented from goji berries were evaluated by liquid-liquid extraction-solvent-assisted evaporation-gas chromatography-mass spectrometry-olfactometry (LLE-SAFE-GC-MS-O) combined with GC-quadrupole-MS (GC-qMS) and GC ...
LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin
doaj   +1 more source

Full chirality transfer in the synthesis of hindered tertiary boronic esters under in situ lithiation–borylation conditions [PDF]

, 2016
Using non-cryogenic lithiation–borylation, sterically hindered tertiary neopentyl glycol boronic esters can be prepared from secondary benzylic carbamates with full chirality transfer.
Aggarwal, Varinder, Blair, Daniel, Hesse, Matthew, Myers, Eddie, Zabaleta, Nagore, Zhong, Siying   +5 more
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Effect of postharvest grape dehydration on chemical composition, antioxidant activity and sensory characeteristics of Marselan wines

Food Chemistry: X
To explore the effect of postharvest dehydration on grape berries and wine quality, we determined physicochemical properties, polyphenols, antioxidant activities, volatile compounds and sensory characteristics for wines brewed by ‘Marselan’ (Vitis ...
Chenxu Xi, Junbo Zhang, Fengming Zhang, Dong Liu, Weidong Cheng, Feifei Gao, Ping Wang   +6 more
doaj   +1 more source

Phenylethanoid glycosides from Scutellaria galericulata [PDF]

, 2002
From the aerial parts of Scutellaria galericulata L., four phenylethanoid glycosides, 2-(4-hydroxyphenyl)-ethyl-(6-O-caffeoyl)-\beta -D-glucopyranoside (1), calceolarioside B (2), osmanthuside E (3) and martynoside (4), were isolated.
Calis, I., Ersöz, T., Ireland, C. M., Tasdemir, Deniz   +3 more
core  

Dissecting Interactions of Saccharomyces cerevisiae and Pichia kudriavzevii to Shape Kiwifruit Wine Flavor

Foods
Mixed fermentation with Saccharomyces cerevisiae and Pichia kudriavzevii has been shown to enhance wine aroma, yet the underlying mechanisms remain unclear. Monoculture of S. cerevisiae, monoculture of P. kudriavzevii, and mixed culture of S.
Yi-Wen Wang, Yi-Fen Huang, Ya-Qi Guo, Li Sun, Zhi-Lin Jiang, Yuan-Ting Zhu, Rui-Qi Zeng, Qi Li, Chen Xiao, Yong Zuo   +9 more
doaj   +1 more source

Determination of the volatile and polyphenol constituents and the antimicrobial, antioxidant, and tyrosinase inhibitory activities of the bioactive compounds from the by-product of Rosa rugosa Thunb. var. plena Regal tea

BMC Complementary and Alternative Medicine, 2018
Background The phytochemical constituents and biological activities of Rosa rugosa Thunb. var. plena Regal flower cell sap (RFCS) were investigated.
Guixing Ren, Peng Xue, Xiaoyan Sun, Gang Zhao   +3 more
doaj   +1 more source

Toxicity of Aromatic Ketone to Yeast Cell and Improvement of the Asymmetric Reduction of Aromatic Ketone Catalyzed by Yeast Cell with the Introduction of Resin Adsorption

Food Technology and Biotechnology, 2008
Asymmetric reduction of the prochiral aromatic ketone catalyzed by yeast cells is one of the most promising routes to produce its corresponding enantiopure aromatic alcohol, but the space-time yield does not meet people’s expectations.
Zhong-Hua Yang, Rong Zeng, Xu Chang, Xuan-Ke Li, Guang-Hui Wang   +4 more
doaj  

Research on the selection of emulgel preservative with thick extract of feverfew

Annals of Mechnikov's Institute, 2022
Introduction. The composition of the emulsifier with a thick extract of feverfew obtained at the Department of Botany of NUPh, was developed and experimentally substantiated for the prevention and treatment of inflammatory diseases of joints and ...
Maria Velya, Olena Ruban
doaj  

Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography–mass spectrometry

Food Chemistry: X
Consumers rely on flavor characteristics to distinguish different types of Qingke Baijiu (QKBJ). Clarifying QKBJ's traits enhances its recognition and long-term growth.
Xiaoqing Yin, Man Zhang, Shanshan Wang, Zhirong Wang, Huaying Wen, Zhiwei Sun, Yuhong Zhang   +6 more
doaj   +1 more source

Polymerizable disilanols having in-chain perfluoroalkyl groups [PDF]

, 1973
Disilanols containing in-chain perfluoroalkyl and aromatic groups and the process by which they were prepared are discussed. The disilanols, when reacted with a diaminosilane and cured, produce polymeric material resistant to hydrocarbon fuels and stable
Morris, D. E., Patterson, W. J.
core   +1 more source