Results 151 to 160 of about 1,079 (262)

Integrated omics reveal phenylpropanoid biosynthesis as a key defense pathway against Meloidogyne incognita in Cucumis metuliferus. [PDF]

open access: yesBMC Plant Biol
Wang Y   +14 more
europepmc   +1 more source

Rethinking ethanol separation in continuous spirit production from a process intensification perspective

open access: yesJournal of Chemical Technology &Biotechnology, EarlyView.
Abstract Continuous neutral‐alcohol and food‐grade ethanol production is an energy‐intensive process in which distillation and rectification alone account for 50–85% of total plant energy use. While significant advances in separation technology have emerged over the past two decades, the spirits industry continues to rely predominantly on multi‐effect ...
Anton A Kiss
wiley   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez   +4 more
wiley   +1 more source

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin   +4 more
wiley   +1 more source

Cider alchemy: investigating the physicochemical and sensory properties of red‐fleshed apple juice and cider

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Red‐fleshed apples (RFAs) offer a distinctive edge in cider production due to their high phenolic content, contributing to unique colors and interesting flavor profiles. However, comprehensive studies on the physicochemical and sensory properties of RFA juices and ciders are limited.
Marbi Schwartz   +3 more
wiley   +1 more source

Bio‐Derived Nanophotonic Hybrids Enabling Reconfigurable Upconversion for Multilevel Optical Encryption

open access: yesLaser &Photonics Reviews, EarlyView.
A dual‐gated nanophotonic platform integrates lanthanide‐doped upconversion nanoparticles with a stimuli‐responsive silk–zirconia photonic crystal to enable multilevel optical encryption. Resonant photonic coupling allows hydration‐dependent modulation of visible emission under near‐infrared excitation, achieving reversible switching between decoy and ...
Taehoon Kim   +3 more
wiley   +1 more source

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