Results 11 to 20 of about 1,915,802 (275)

Analysis of volatile marker compounds in body fluid samples from patients with gastrointestinal disease [PDF]

, 2010
Causes of gastrointestinal diseases such as ulcerative colitis (UC) Crohn’s disease (CD) and irritable bowel syndrome (IBS) are not yet completely understood and clinical investigation for diagnosis is invasive, costly and time consuming.
Fowler, Dawn P.
core   +7 more sources

Volatile aldehydes in libraries and archives [PDF]

, 2010
Volatile aldehydes are produced during degradation of paper-based materials. This may result in their accumulation in archival and library repositories. However, no systematic study has been performed so far.
Gibson, Lorraine T., de Bruin, Gerrit, Levart, Alenka, Ntanos, Konstantinos, Cassar, May, Cigic, Irena Kralj, Kolar, Jana, Fenech, Ann   +7 more
core   +5 more sources

Microbial volatile fingerprints: potential use for soil/water diagnostics and correlation with traditional microbial parameters [PDF]

, 2007
This project used an electronic nose (E-nose) system composed of an array of 14 nonspecific conducting polymer sensors for soil and water diagnostics, based on qualitative microbial volatile production patterns. It tested the feasibility of using soil
Bastos, Ana Catarina
core   +7 more sources

Comparative Study of α- and β-MnO₂ on Methyl Mercaptan Decomposition: The Role of Oxygen Vacancies

Nanomaterials, 2023
As a representative sulfur-containing volatile organic compounds (S-VOCs), CH3SH has attracted widespread attention due to its adverse environmental and health risks.
Hong Su, Jiangping Liu, Yanan Hu, Tianhao Ai, Chenhao Gong, Jichang Lu, Yongming Luo   +6 more
doaj   +1 more source

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Foods, 2023
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw
Damir Stanzer, Karla Hanousek Čiča, Milenko Blesić, Mirela Smajić Murtić, Jasna Mrvčić, Nermina Spaho   +5 more
doaj   +1 more source

Effects of Different Cooking Methods on Volatile Flavor Compounds in Beef

Shipin gongye ke-ji, 2022
In order to study the effects of different cooking methods (frying, steaming and boiling) on the volatile flavor compounds in beef, solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the ...
Yang LIU, Jia HUANG, Hongfeng JIA, Xiaowei FANG, Juyi LONG, Ning LAN   +5 more
doaj   +1 more source

Concentrations and fluxes of biogenic volatile organic compounds above a Mediterranean macchia ecosystem in western Italy [PDF]

, 2009
Emission rates and concentrations of biogenic volatile organic compounds (BVOCs) were measured at a Mediterranean coastal site at Castelporziano, approximately 25 km south-west of Rome, between 7 May and 3 June 2007, as part of the ACCENT-VOCBAS field ...
Davison, B., Fares, S., Taipale, R., Loreto, F., Misztal, P., Rinne, J., Langford, B., Cape, J. N., Hewitt, C. N., Matteucci, G.   +9 more
core   +6 more sources

Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics

Fermentation, 2023
The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey ...
Xiaojing Shen, Chengting Zi, Yuanjun Yang, Qi Wang, Zhenlai Zhang, Junwen Shao, Pincai Zhao, Kunyi Liu, Xingyu Li, Jiangping Fan   +9 more
doaj   +1 more source

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Polish Journal of Food and Nutrition Sciences, 2022
Volatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile ...
Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk   +4 more
doaj   +1 more source

Comparative Analysis and Development of a Flavor Fingerprint for Volatile Compounds of Vegetable Soybean Seeds Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

Frontiers in Plant Science, 2021
Evaluating the volatile compounds and characteristic fingerprints of the core cultivars of vegetable soybean would provide useful data for improving their aroma in the breeding programs.
Fengjie Yuan, Xujun Fu, Xiaomin Yu, Qinghua Yang, Hangxia Jin, Longming Zhu   +5 more
doaj   +1 more source