Results 51 to 60 of about 7,205 (166)

Based on HS-SPME-GC-MS Analysis of Volatile Flavor Characteristics and Key Components in Multiple Varieties of Naan

Shipin gongye ke-ji
To support the flavor standardization in the industrial upgrading of Xinjiang naan, this study investigated three characteristic varieties-sesame naan, onion naan, and wowo naan.
Nurahmat OSMAN, Zuoshan FENG, Yadikar NIGARY, Yujia BAI   +3 more
doaj   +1 more source

[1,2,5]Thiadiazolo[3,4-b]pyrazine-5,6(4H,7H)-dione

Molbank
Fused 1,2,5-chalcogenadiazoles are often used as biologically active compounds and organic optovoltaic materials. [1,2,5]Thiadiazolo[3,4-b]pyrazines are much less studied due to difficulties in their preparation. In this communication, [1,2,5]thiadiazolo[
Lidia S. Konstantinova, Natalia V. Obruchnikova, Oleg A. Rakitin   +2 more
doaj   +1 more source

Biological roles of pyrazines in insect chemical communication

Chemical and Biological Technologies in Agriculture
Pyrazines, a widespread class of nitrogen-containing heterocyclic volatiles, are crucial semiochemicals in insect ecology, orchestrating behaviors ranging from alarm signaling and aposematism to aggregation and mate recognition.
Adel Khashaveh, Chaoqun Yi, Haoyu Tang, Xuan Song, Guohua Zhang, Jiaoxin Xie, Yongjun Zhang   +6 more
doaj   +1 more source

Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil

Food Chemistry: X
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsaturated
Lingyan Zhang, Jia Chen, Xingfeng Guo, Yongsheng Cao, Guoyi Qu, Qi Li, Yuan Gao, Xiuzhu Yu   +7 more
doaj   +1 more source

Pyrazine Revisited

Journal of Chemical Physics, 1986
Pyrazine is shown by its Molecular Eigenstate Spectra and by its quantum beats to be a small molecule. The effect of Coriolis coupling and non-resonant light scattering are discussed. This paper further treats the so-called "fast component". Its existence with a decay time of about 100 psec has by now been firmly established. It finds its cause in the "
Drabe, Karel E., Jonkman, Harry Th., Kommandeur, Jan   +2 more
openaire   +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

Ecology and evolution of pyrazines in insects. [PDF]

Biol Rev Camb Philos Soc
Oudendijk Z, Wahlberg N, Mappes J.
europepmc   +1 more source

Exogenous xylose trapped threonine to regenerate Amadori compounds and accelerated pH decline impeding pyrazines formation upon thermal treatment of Amadori compounds revealed by sotope labeling. [PDF]

Curr Res Food Sci
Chen P, Hu B, Dou Z, Meng F, Deng Q.
europepmc   +1 more source

Maturity-Dependent Volatile Flavor Profiling of Baked Potatoes via HS-SPME-GC-MS, Multivariate Statistical Analysis, and Computational Modeling. [PDF]

Foods
Jiang H, Guo J, Han Z, Xu J, Zeng F.
europepmc   +1 more source

Temperature-associated microbial succession and volatile flavor compound dynamics during cigar tobacco leaf fermentation. [PDF]

Bioresour Bioprocess
Zheng T, Guo D, Shi Y, Zhou J, Zhang C, Zong K, Ju S, Li X.   +7 more
europepmc   +1 more source