Results 111 to 120 of about 21,560 (147)

Determination of Volatile Components of Citrus Flowers and Leaves Growing in Hatay, Türkiye

BioResources
Species belonging to the genus Citrus are produced and traded in large amounts around the world. In addition to the consumption of citrus fruits as food due to their high vitamin C content, their use in many areas has become widespread with the ...
Şirin Dönmez
doaj   +2 more sources

Organ‐Specific Volatile Profiling of Lactuca tatarica (L.) C.A.Mey. (Asteraceae) Reveals Metabolic Differentiation by MSD–SPME–GC–MS/FID

Chemistry &Biodiversity, Volume 23, Issue 9, September 2026.
MSD–SPME–GC–MS/FID reveals distinct organ‐specific volatile signatures in Lactuca tatarica. Leaves are dominated by lipid‐derived aldehydes, roots exhibit a mixed profile of aldehydes and terpenoids, and seeds are characterized by aldehydes and aromatic ketones.
Emil N. Shukurlu, Gulmira Özek, Temel Özek, Marcello Iriti, Sara Vitalini   +4 more
wiley   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, Volume 103, Issue 5, Page 695-706, September/October 2026.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, Volume 103, Issue 5, Page 790-798, September/October 2026.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, Volume 103, Issue 5, Page 812-817, September/October 2026.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, Volume 2, Issue 3, September 2026.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

Patch Testing With a Brazilian Propolis Series

Contact Dermatitis, Volume 95, Issue 4, Page 416-418, October 2026.
Anton C. de Groot, Norbertus A. Ipenburg, Sylvie M. Franken, Thomas Rustemeyer   +3 more
wiley   +1 more source

Effects of Different Drying Methods on the Meat Quality and Characteristic Flavor Compounds of Pacific White Shrimp

Food Frontiers, Volume 7, Issue 5, September 2026.
Different drying strategies regulated meat quality and characteristic flavor formation in Litopenaeus vannamei through distinct thermal and dehydration effects. HAFD enhanced non‐volatile umami compounds by promoting free amino acids, GMP, and EUC accumulation, whereas HAD and AFD intensified roasted‐aroma formation through pyrazines, aldehydes, esters,
Yiming Li, Nan Wang, Li Zhou, Weibin Cheng, Jiamin Song, Yanan Sun   +5 more
wiley   +1 more source

SPME-multicapillary GC coupled to different detection systems applied to volatile organo-selenium speciation in yeast

, 2004
In this work the versatility of solid phase microextraction (SPME) in combination with multicapillary gas chromatography (MC–GC) was evaluated using different common detectors for organo-selenium speciation.
Landaluze, JS (15573929), Christian Dietz (14735266), Madrid-Albarran, Y (15573935), Ximenez-Embun, P (15573932), Camara, C (15573890)   +4 more
core  

Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle

, 2017
A quantitative approach using HS-SPME-GC-MS was performed to investigate the ester changes related to the second fermentation in bottle. The contribution of the type of base wine to the final wine style is detailed.
Juan Manuel León (3860059), Francisco Julián Cuevas (3860062), José Manuel Muñoz-Redondo (3860056), María José Ruiz-Moreno (3860050), José Manuel Moreno-Rojas (1685935), Pilar Ramírez (3860053)   +5 more
core   +1 more source