Results 121 to 130 of about 21,560 (147)

Characterization of structural features of food molten‐globule state proteins: An overview

Food Biomacromolecules, Volume 3, Issue 3, Page 706-717, September 2026.
Abstract During food processing, pH, ionic strength, and temperature drive conformational transitions from native states to partially folded intermediates and fully unfolded states. The molten‐globule (MG) state typically preserves substantial secondary structure but has relaxed tertiary packing, thereby modulating protein solubility, emulsifying ...
Han Peng, Changyu Zhou, Daodong Pan, Jinxuan Cao, Qiang Xia   +4 more
wiley   +1 more source

Comparative study of volatile components from male and female flower buds of Populus × tomentosa by HS-SPME-GC-MS

, 2018
The differences of volatile components in male (MFB) and female flower buds (FFB) of Populus × tomentosa were analysed and compared by HS-SPME with GC-MS for the first time. A total of 34 compounds were identified.
Liang Xu (102656), Zhimao Chao (5389709), Haiping Liu (182575), Yucui Ma (844614), Ruiqi Li (769510), Cui Wu (4432669)   +5 more
core   +1 more source

Solid-phase microextraction as a green sample preparation strategy for volatile organic compound profiling in coffee: a review with AGREEprep-based evaluation

npj Science of Food
Solid-phase microextraction (SPME) is a solvent-free sample preparation technique increasingly applied in coffee analysis. This review examines recent studies (2020–2025) on SPME for volatile organic compound profiling in coffee.
Yerkanat Syrgabek, Adrián Fuente-Ballesteros, Vânia G. Zuin Zeidler   +2 more
doaj   +1 more source

Green sampling of gas-phase volatile organic compounds using time-weighted average solid phase microextraction and gas chromatography - mass spectrometry: A critical review

Green Analytical Chemistry
Time-weighted average solid-phase microextraction (TWA-SPME) is a solvent-free passive sampling technique increasingly applied to volatile organic compounds (VOCs) monitoring in air. This review critically examines the theoretical foundations of TWA-SPME
Shokouh Haddadi, Jacek A. Koziel, Bulat Kenessov   +2 more
doaj   +1 more source

Impact of Inoculation Strategy on Dendrobium nobile Lindl. Rice Wine Quality Through the Use of Saccharomyces cerevisiae FBKL2.8022 and Wickerhamomyces anomalus FBKL2.8023

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This graphical abstract compares four fermentation strategies for D. nobile rice wine: simultaneous inoculation without D. nobile (SW), simultaneous inoculation with D. nobile (DnSW), sequential inoculation without D. nobile (WS), and sequential inoculation with D. nobile (DnWS). Simultaneous inoculation (SW/DnSW) enhanced volatile compound content (up
Hongling Gan, Guichun Huang, Lin Zhang, Lanyan Cen, Yifeng Dai, Shuyi Qiu, Xiaodan Wang, Chaoyang Wei   +7 more
wiley   +1 more source

Desenvolvimento de métodos analíticos baseados em SPME para a determinação de herbicidas (alaclor, atrazina, propanil e pendimetalina) em aguas superficiais [PDF]

, 2007
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.O presente trabalho teve por objetivo o desenvolvimento de duas metodologias analíticas baseadas na técnica de ...
Costa, Léa Luzia Freitas
core  

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

, 2019
Fraudulent acts regarding honey authenticity that use Apis mellifera honey as a substitute for Apis cerana honey have garnered considerable concern in China and triggered a trust crisis from consumers.
Jinhui Zhou (740421), Xinran Wang (697863), Yi Li (1144), Karyne M. Rogers (7517186), Shupeng Yang (1335165), Lanzhen Chen (4921636)   +5 more
core   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

Fermentation characteristics of four southern sichuan citrus cultivars

JSFA reports, Volume 6, Issue 9, Page 334-344, September 2026.
Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng, Cong Li, Jun Zhao, Yi Ma, Jiaming Cui, Tian Zheng, Bin Guo, Tong Lin, Chun Yi, Xingyin Zhang   +9 more
wiley   +1 more source

Monitoring of Volatile Additives from Plant Protection Products in Tomatoes Using HS-SPME-GC-HRMS: Targeted and Suspect Approaches

Additives present in plant protection products (PPPs) are normally not monitored after sample treatments. In this study, the fate of additives detected by targeted and nontargeted analysis in tomato samples treated with two PPPs was carried out.
Rosalía López-Ruiz (12575494), Roberto Romero-Gonzalez (12575497), Antonia Garrido Frenich (6244346), Jesús Marín-Sáez (12575491)   +3 more
core   +1 more source