Results 21 to 30 of about 93,914 (263)

Difference Analysis of Non-Volatile and Volatile Components in Kujingcha (Ilex dabieshanensis) Compared with Green Tea (Camellia sinensis)

Horticulturae
Kujingcha (KJC) is a widely consumed substitute tea due to its unique flavor quality and health benefits. However, the biochemical basis for the formation of KJC’s unique flavor quality and health benefits remain unclear.
Linlong Ma, Yanan Peng, Dan Cao, Ping Fan, Lingyi Wang, Guobiao Feng, Aimin Lei, Baisong Hu, Yijin Liu, Yanli Liu, Xiaofang Jin   +10 more
doaj   +1 more source

Characteristic volatile organic compounds in “HeTao” melon and other cultivars grown in Hetao region analyzed by HS-GC-IMS

SN Applied Sciences, 2021
The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to compare the volatile organic components of the Hetao melon and six other cultivars of melon grown in the Hetao region of China.
Cong Liu, Yi Sun, Hong-Xi Du, Ya-Zhen Li, Ri-Ga-La Ji, Hui-Ru Ma, Mei-Qin Lian, Ji-Li-Te Wang   +7 more
doaj   +1 more source

Analysis of the Volatile Components in Different Varieties of Dazeshan Grapes and Their Extracts

Shipin gongye ke-ji
In order to explore the differences in aroma among different varieties of Dazeshan grape (a national geographical indication product) and their extracts, the volatile components of three grapes and their soxhlet reflux extracts and water extraction ...
Rongfang LI, Jinjin LIU, Hai ZHU, Wenjie DU, Gaopo LI, Haijian SU, Yuzong ZHAO, Yuhui LI, Song FANG   +8 more
doaj   +1 more source

Antimicrobial, antioxidant and cytotoxic activity on human breast cancer cells of essential oil from Pinus sylvestris. var mongolica needle

Mongolian Journal of Chemistry, 2020
Pinus sylvestris. var mongolica is a major source of timber in Mongolia. The logging process makes many kinds of valuable biomass including bark, cones, and needles, which can be used for obtaining essential oil.
Javzmaa Namshir, Altantsetseg Shatar, Oyukhan Khandaa, Rentsenkhand Tserennadmid, Valentina Germanovna Shiretorova, Manh Cuong Nguyen   +5 more
doaj   +1 more source

Comparison and Analysis of the Flavor Components of Chopped Peppers from Farmhouses in Different Regions of Hunan

Shipin gongye ke-ji, 2022
In order to explore the quality and flavor differences of traditional homemade chopped peppers from different regions, this study selected traditional homemade chopped peppers from six regions in Hunan as the research object, and determined the ...
He XIAO, Rongrong WANG, Mengjuan CHEN, Xinyao WANG, Hanliang YIN, Yang LIU, Liwen JIANG   +6 more
doaj   +1 more source

Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components

Foods
The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee.
Qihan Shi, Ying Xiao, Yiming Zhou, Wenxiao Tang, Feng Jiang, Xiaoli Zhou, Hongxiu Lu   +6 more
doaj   +1 more source

Analysis of Volatile Compounds and Flavor Fingerprint Using Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) on Crassostrea gigas with Different Ploidy and Gender

Molecules, 2023
In this study, GC-IMS was used to analyze the volatile component and flavor profiles of Crassostrea gigas individuals of different ploidy and gender. Principal component analysis was used to explore overall differences in flavor profiles, and a total of ...
Jingjing Fu, Youmei Sun, Mingxian Cui, Enshuo Zhang, Luyao Dong, Yanchun Wang, Weijun Wang, Zan Li, Jianmin Yang   +8 more
doaj   +1 more source

The Common and Specific Components of Dynamic Volatility [PDF]

SSRN Electronic Journal, 2002
zbMATH Open Web Interface contents unavailable due to conflicting licenses.
Connor, Gregory, Korajczyk, Robert A., Linton, Oliver   +2 more
openaire   +1 more source

Analysis of Flavor and Quality of Different Plant Wolfberry Tea Processed from Bud and Leaf

Shipin gongye ke-ji
In order to investigate the suitable tea types of wolfberry, this study prepared 4 kinds of wolfberry tea made from two kinds of wolfberry plant respectively with green tea or white tea processing technology.
Guanjun PAN, Jiao FENG, Linyuan DUAN, Xuanli ZHANG, Guoli DAI, Ping SHUAI, Ken QIN, Zhilong HAO, Bo ZHANG   +8 more
doaj   +1 more source

Salmonella lipopolysaccharide‐containing supported lipid bilayers as platforms to study bacteriophage interactions

FEBS Letters, EarlyView.
We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace, Alyssa Borges, Charles Arnaud, Tove Karlsson, Nina K. Bröker, Stefanie Barbirz, Marta Bally   +6 more
wiley   +1 more source