Results 121 to 130 of about 15,489 (213)

Breeding of brewing yeast producing a large amount of .BETA.-phenylethyl alcohol and .BETA.-phenylethyl acetate.

Agricultural and Biological Chemistry, 1990
Kazuro FUKUDA, Makoto WATANABE, Kozo ASANO, Hiroyuki UEDA, Shigenori OHTA   +4 more
openaire   +2 more sources

Exploring rose absolute and phenylethyl alcohol as novel quorum sensing inhibitors in Pseudomonas aeruginosa and Chromobacterium violaceum. [PDF]

Sci Rep
Çevikbaş H, Ulusoy S, Kaya Kinaytürk N.   +2 more
europepmc   +1 more source

The Racemization of Optically Active α-Phenylethyl Alcohol in Liquid Sulfur Dioxide [PDF]

Bulletin of the Chemical Society of Japan, 1966
Niichiro Tokura, Fuminori Akiyama
openaire   +1 more source

Evaluating Canadian yeast strains for novel new-make spirit applications. [PDF]

FEMS Yeast Res
Marr RA, Cartes P, Cook B, Measday V.
europepmc   +1 more source

Analysis of volatile compounds emitted from white champaca flowers (<i>Michelia alba</i> D.C.) via HS-GC-MS and SPME-GC-MS technology. [PDF]

Front Plant Sci
Guo X.
europepmc   +1 more source

Elucidating Scent and Color Variation in White and Pink-Flowered <i>Hydrangea arborescens</i> 'Annabelle' Through Multi-Omics Profiling. [PDF]

Plants (Basel)
Ke Y, Wang D, Fang Z, Zou Y, Hussain Z, Iqbal S, Zhou Y, Abbas F.   +7 more
europepmc   +1 more source

[Experimental study of the toxic properties of phenylethyl alcohol and phenylethyl acetate].

Gigiena i sanitariia, 1988
G I, Rumiantsev, S M, Novikov, T N, Fursova, T A, Kochetkova, Iu V, Ivanov   +4 more
openaire   +1 more source

A universal "Divide-and-conquer, precise reconstruction" strategy: Multiscale simulation-guided high-fidelity restoration and controlled release of rose aroma. [PDF]

Curr Res Food Sci
Liu C, Shi Q, Liu Y, Xu X, Wang S, Fan W, Qiao W, Chai G, Zhang Q.   +8 more
europepmc   +1 more source

Influence of Key Processes on the Aroma Formation of Cicada Black Tea. [PDF]

Foods
Li X, Zhou Q, Ma C, Xia H, Liang D, Miao A, Cao F, Ling C.   +7 more
europepmc   +1 more source

Integration of volatile flavor metabolomics and metagenomics reveals microbial-enzymatic pathways governing key aromatic volatile compound biosynthesis in <i>Hongqujiu</i> fermentation. [PDF]

Food Chem X
Chen G, Tang S, Wang H, Liang Z, Lv X, Han J, Ni L.   +6 more
europepmc   +1 more source