Results 111 to 120 of about 7,564 (224)

Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product. [PDF]

Front Nutr
Xiong H, Liu Z, Xie Y, Du M, He X, Duan R.   +5 more
europepmc   +1 more source

Catechols, Catecholamines, and Hydroxylated Naphthalene Derivatives as Building Blocks for the Electrochemical Deposition of Thin Films: Mechanisms and Properties

ChemElectroChem, Volume 13, Issue 19, 1 October 2026.
This review describes cyclic voltammetry or chronamperometry of phenol derivatives, catecholamines, and hydroxylated naphthalenes on electrodes. Under strong oxidative conditions the solutes are mineralized, but in the electrochemical stability window of the solvent, the electrode undergoes passivation or deposition of porous (eventually conductive ...
Vincent Ball
wiley   +1 more source

Elucidating the interaction between pyrazine flavor compounds and coffee proteins: Insights from multiscale structural and molecular dynamics simulations. [PDF]

Curr Res Food Sci
Yu X, Su Z, Xia G, Zhang D, Li H, Dong W.   +5 more
europepmc   +1 more source

Integrating Transcriptomic and Proteome Analysis to Understand Muscle Qualities and Related Regulatory Factors of Holstein Beef Under Transportation Stress

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
In Holstein steers subjected to 15 h of long‐distance transportation, beef exhibited marked differences in meat quality, myofibrillar structure, and flavor components compared with cattle slaughtered without prior transport. These differences included significantly increased shear force, water loss rate, and drip loss, shortened sarcomere length, and ...
Zhaomin Lei, Siyu Cheng, Ruixin Yang, Jinping Shi, Zemin Li, Wangjing Liu   +5 more
wiley   +1 more source

Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates. [PDF]

Food Chem X
Yang M, Wang J, Shi H, Bi Y, Xu X.
europepmc   +1 more source

Effects of Thermal Pretreatment and Spontaneous Fermentation on the Quality Characteristics of Okara Flour

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Thermal pretreatment and spontaneous fermentation were evaluated for their effects on the quality characteristics of okara flour. Fermentation duration significantly affected beany‐flavor intensity, with thermally pretreated okara fermented for 12 h showing the lowest observed intensity (2.24 ± 1.10).
Abdul‐Aziz Bawa, Fortune Akabanda, Newlove Akowuah Afoakwah   +2 more
wiley   +1 more source

Drought Risk in Mango and Avocado Orchards: Insights Into Plant Water Relations and Irrigation‐Related Agronomic Solutions

Irrigation and Drainage, Volume 75, Issue 4, Page 1738-1763, Otober 2026.
ABSTRACT Climate change is making water availability more uncertain, with growing consequences for the productivity and long‐term sustainability of tropical and subtropical fruit orchards. Mangifera indica L. and Persea americana Mill. both require large amounts of water to sustain growth and productivity.
Eleonora Cataldo
wiley   +1 more source

Light-Promoted C-H/C-H Coupling of Imidazo[1,2-<i>a</i>]pyridines with 5-(Hetero)aryl-1,2,5-oxadiazolo[3,4-<i>b</i>]pyrazines over TiO₂ and Experimental/In Silico Evaluation of COX-1 and COX-2 Inhibitory Activity. [PDF]

Molecules
Trestsova MA, Andreeva DA, Kiskin MA, Komelkova MV, Vassiliev PM, Taran AS, Yolshina LA, Kvashnichev AG, Isaeva VA, Utepova IA, Chupakhin ON, Sarapultsev AP.   +11 more
europepmc   +1 more source

Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

Journal of the Science of Food and Agriculture, Volume 106, Issue 13, Page 7775-7783, October 2026.
Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva, Consuelo Lúcia Sousa de Lima, Giulia Victória Silva Lima, Angela Maria Miranda Silva, Neirivaldo Cavalcante da Silva, Hervé Louis Ghislain Rogez, Jesus Nazareno Silva de Souza   +6 more
wiley   +1 more source

Formation of characteristic aroma compounds in walnut kernels during thermal processing and their potential recognition by human olfactory receptors. [PDF]

Food Chem X
Cheng Y, Gao S, Zhang L, Lv C, Zang J.
europepmc   +1 more source