Results 61 to 70 of about 519,748 (233)

Silylation of Carbohydrate Syrups [PDF]

, 1979
Introduction Carbohydrates are usually difficult to analyze in solutions. Gas chromatography provides a suitable means for analysis. However most carbohydrate compounds are not volatile enough for use by this method.
Gorwitz, Mark
core   +1 more source

Understanding Svocs [PDF]

, 2011
Semi-volatile organic compounds (SVOCs) are an important class of indoor pollutants that are of great health concern. However, they have not received much attention within the ASHRAE community.
Xu, Ying, Zhang, Jianshun
core   +2 more sources

Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact

Molecules, 2015
Volatile compounds play a key role in the formation of the well-recognized and widely appreciated raspberry aroma. Studies on the isolation and identification of volatile compounds in raspberry fruit (Rubus idaeus L.) are reviewed with a focus on aroma ...
Eugenio Aprea, Franco Biasioli, Flavia Gasperi   +2 more
doaj   +1 more source

Aroma Map in European Woodland Strawberry [PDF]

, 2020
Woodland strawberry (Fragaria vesca, 2x) is a wild, diploid ancestor of the cultivated strawberry (Fragaria ananassa, 8x), the most economically important berry crop. F.
Granell, Antonio, Hytönen, Timo, Martín-Pizarro, Carmen, Meco, Victoriano, Pillet, Jeremy, Posé Padilla, David, Rambla, José Luis, Toivainen, Tuomas, Trapero, Almudena, Urrutia, María   +9 more
core  

Investigating volatile compounds in the Bacteroides secretome

Frontiers in Microbiology, 2023
Microorganisms and their hosts communicate with each other by secreting numerous components. This cross-kingdom cell-to-cell signaling involves proteins and small molecules, such as metabolites. These compounds can be secreted across the membrane via numerous transporters and may also be packaged in outer membrane vesicles (OMVs).
Olga Yu Shagaleeva, Daria A. Kashatnikova, Dmitry A. Kardonsky, Dmitry N. Konanov, Boris A. Efimov, Boris A. Efimov, Dmitry V. Bagrov, Evgeniy G. Evtushenko, Andrei V. Chaplin, Artemiy S. Silantiev, Julia V. Filatova, Irina V. Kolesnikova, Anna A. Vanyushkina, Joanna Stimpson, Natalya B. Zakharzhevskaya   +14 more
openaire   +3 more sources

Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability

Foods, 2022
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles.
Seongju Han, Jiyun Yang, Kapseong Choi, Juyoung Kim, Koushik Adhikari, Jeehyun Lee   +5 more
doaj   +1 more source

Untargeted Metabolomic Analysis Using High-Resolution Orbitrap Mass Spectrometry for the Comparison of Volatile and Non-Volatile Compounds in Hot and Cold Brew Coffee

Beverages
Coffee contains several bioactive compounds, such as alkaloids and phenolic compounds, which contribute to its flavor and are influenced by the brewing method.
Seongeung Lee, Eunmee Han, Jisun Kang, Seohee Kwon, Minkyung Sung, Minkyoung Kim, Hyeokjun Cho, Gyeonghweon Lee   +7 more
doaj   +1 more source

Volatile Composition in Two Pummelo Cultivars (Citrus grandis L. Osbeck) from Different Cultivation Regions in China

Molecules, 2017
This study investigated the composition of volatile compounds in two pummelo cultivars, including ‘Shatian’ and ‘Guanxi’, cultivated in different regions of China with the aim of studying the effect of cultivar and cultivation condition on biosynthesis ...
Mingxia Zhang, Linbo Li, Zhongwei Wu, Yanjie Wang, Yiming Zang, Guojie Liu   +5 more
doaj   +1 more source

Improvement of biological control by volatile plant compounds [PDF]

, 2005
Compared to conventional farming the pest management strategies in organic farming is based on better plant resistance and sustainable cultivation technique that does not destroy the natural enemies of pest insects. Methods that reduce feeding efforts of
Holopainen, Jarmo K.
core  

Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference

Foods, 2019
Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry.
Hardy Z. Castada, Kaitlyn Hanas, Sheryl Ann Barringer   +2 more
doaj   +1 more source