Results 311 to 320 of about 4,611,984 (397)

Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods. [PDF]

Foods
Li Y, Li L, Liu Q, Yin Y, Zhou L, Zhao X, Peng X.   +6 more
europepmc   +1 more source

An Orco dependent pathway suppresses egg-laying attraction to ripe fruit volatile compounds in Drosophila melanogaster but not in D. suzukii. [PDF]

BMC Ecol Evol
Lebreton S, Siju KP, Cavey M, Minervino C, Delcroix M, Fernandez X, Michel T, Kadow ICG, Prud'homme B.   +8 more
europepmc   +1 more source

Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS). [PDF]

Foods
Zhang J, Abudureheman B, Guo M, Chen L, Li Q, Lv Z, Long T, Zhu S, Pan H, Ye X.   +9 more
europepmc   +1 more source

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Sensors for Volatile Organic Compounds.

ACS Nano, 2022
This paper provides an overview of recent developments in the field of volatile organic compound (VOC) sensors, which are finding uses in healthcare, safety, environmental monitoring, food and agriculture, oil industry, and other fields.
Muhammad Khatib, H. Haick
semanticscholar   +3 more sources

Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation.

Food Chemistry, 2023
In this study, the influences of Lactobacillus plantarum JHT78 fermentation on the physiological properties, antioxidant activities, and volatile/non-volatile metabolites of watermelon juices were comprehensively investigated.
Feifei Shi, Li Wang, Shurong Li
semanticscholar   +1 more source

A review of volatile compounds in edible macroalgae.

Food Research International, 2023
Seaweeds (green algae, red algae and brown algae) are rich in nutrients, and incorporating algae into the human diet can provide important health benefits.
Shuang Li, Meijuan Hu, Yupei Tong, Z. Xia, Yichao Tong, Yuqing Sun, Jiaxing Cao, Jianheng Zhang, Jinlin Liu, Shuang Zhao, Peimin He   +10 more
semanticscholar   +1 more source

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics.

Food Chemistry, 2021
The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and ...
Dan Su, Jiaofeng He, Yan-Zhu Zhou, Ya-li Li, Hong-jie Zhou   +4 more
semanticscholar   +1 more source

Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology.

Food Chemistry, 2022
The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds.
Huimin An, Xingchang Ou, Yangbo Zhang, Shi Li, Yifan Xiong, Qin Li, Jianan Huang, Zhonghua Liu   +7 more
semanticscholar   +1 more source

Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS.

Food Research International, 2021
The current study applied both GC-MS and GC-IMS for characterizing the volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that the ester compounds were abundant in six raw samples.
Xiaojing Fan, Xin Jiao, Jinguang Liu, Meng Jia, C. Blanchard, Zhongkai Zhou   +5 more
semanticscholar   +1 more source