Results 31 to 40 of about 3,226,614 (243)

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

Fungal volatile fingerprints: discrimination between dermatophyte species and strains by means of an electronic nose. [PDF]

, 2008
The potential of an electronic nose (e-nose) consisting of a hybrid gas sensor array system has been examined for species discrimination and strain identification of dermatophytes which are causative pathogens for human and animal infection.
Magan, Naresh, Sahgal, N, Sahgal, Natasha, Magan, N   +3 more
core   +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

Prey and Non-prey Arthropods Sharing a Host Plant: Effects on Induced Volatile Emission and Predator Attraction [PDF]

, 2008
It is well established that plants infested with a single herbivore species can attract specific natural enemies through the emission of herbivore-induced volatiles.
Cornelis A. Hordijk, Marcel Dicke, Dicke, M., Dicke, Marcel, Posthumus, M.A., de Boer, Jetske G., Maarten A. Posthumus, Jetske G. de Boer, Hordijk, Cornelis A., Hordijk, C.A., Boer de, J.G., de Boer, J.G., Posthumus, Maarten A., Boer, J.G., de   +13 more
core   +4 more sources

Design and analysis strategies for robust microbiome ageing research

FEBS Letters, EarlyView.
The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik, İsmail Güderer, Yi Wang, Tayyaba Alvi, Prasoon Pandey, Handan Melike Dönertaş   +5 more
wiley   +1 more source

Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region

Foods
Douchi is a traditional Chinese fermented soybean product. In the Sichuan–Chongqing region, Mucor-type douchi was particularly famous for its distinctive flavor.
Dawei Tu, Junhan Kang, Qingqing Li, Meilin Deng, Meiyan Liu, Wenjun Liu, Jian Ming, Margaret Brennan, Charles Brennan, Linfeng You   +9 more
doaj   +1 more source

On the volatile flavour compounds of cooked trassi, a cured shrimp paste condiment of the Far East [PDF]

, 1972
The volatile compounds of cooked trassi, a cured shrimp paste condiment of the Far East have been studied. The techniques of volatiles isolation, concentration, fractionation as well as methods of identification have been described.
Soedarmo Moeljohardjo, D.
core  

De novo synthesis of short‐chain aldehydes and hydrocarbons secreted by the brown marmorated stink bug Halyomorpha halys

FEBS Open Bio, EarlyView.
The brown marmorated stink bug, Halyomorpha halys, mainly secretes 4‐oxo‐(E)‐2‐hexenal, (E)‐2‐decenal, dodecane and tridecane, a mixture representative of that released by many heteropterans. We demonstrated that H. halys can synthesise these secretory components de novo using dietary glucose.
Haruna Fujimori, Koji Noge
wiley   +1 more source

Effects of Different Drying Methods on Nutritional Components, Antioxidant Activity and Volatile Components of Five Kinds of Dried Figs

Shipin gongye ke-ji
Drying methods may cause changes in the color and texture of figs, accelerating the loss of nutrients. In this study, five fig varieties ('Boji red' 'Orphan' 'Zhongzi' 'Qingpi' and 'Xinjiang Zaohuang') were used as research subjects.
Zhenzhen DING, Na XIA, Yanquan LIU, Tian ZHANG, Lei JIANG, Yanchang WANG, Chao ZHANG   +6 more
doaj   +1 more source

Temperature and Different Organs Create Volatile Profile Differences of Edible Gynura [Gynura bicolor (Roxb. ex Willd.) DC]

HortScience, 2021
The volatile profile of the edible vegetable Gynura bicolor [Gynura bicolor (Roxb. ex Willd.) DC] was analyzed using gas chromatography-mass spectrometry (GC-MS). Isocaryophyllene (23.2%), α-pinene (16.8%), α-humulene (9.1%), β-pinene (7.3%), and copaene
Chia-Hsun Ho, Man-Hsia Yang, Huey-Ling Lin   +2 more
doaj   +1 more source