Results 111 to 120 of about 55,215 (298)

Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols. [PDF]

Molecules, 2022
Favell JW, Wilkinson KL, Zigg I, Lyons SM, Ristic R, Puglisi CJ, Wilkes E, Taylor R, Kelly D, Howell G, McKay M, Mokwena L, Plozza T, Zhang P, Bui A, Porter I, Frederick O, Karasek J, Szeto C, Pan BS, Tallman S, McClure BA, Feng H, Hervé E, Oberholster A, Zandberg WF, Noestheden M.   +26 more
europepmc   +1 more source

Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP) [PDF]

, 2010
The overall objective of the project was to optimise organic production and processing in order to improve food quality and increase health promoting aspects in consumer products.
Kahl, Johannes, Kretzschmar, Ursula, Kristensen, Hanne L., Lauridsen, Charlotte, Mengheri, Elena, Seljåsen, Randi, Särkkä-Tirkkonen, Marjo   +6 more
core  

Beeinflussen verschiedene Volatilenmuster die Wirtspflanzenwahl unterirdisch lebender Insekten? [PDF]

, 2008
Cockchafers of the genus Melolontha (Coleoptera: Scarabaeidae) can be severe pests in forestry, agriculture and horticulture. Gradation of the two most important species, the forest cockchafer M. hippocastani FABR.
Schütz, Stefan, Weissteiner, Sonja
core  

Asymmetric Fe–Te Pairs Enhance Peroxymonosulfate Activation via Surface‐Bound Hydroxyl Radicals Pathways

Angewandte Chemie International Edition, EarlyView.
An asymmetric Fe–Te dual‐atom pair directs peroxymonosulfate activation toward long‐lived surface‐bound hydroxyl radicals through strong p–d hybridization. The resulting electronic asymmetry enables efficient pharmaceutical degradation and reveals a metal–metalloid pairing strategy for steering reactive oxygen species pathways in advanced oxidation ...
Xuheng Li, Chunli Wang, Yuntong Sun, Sheng Wang, Min Zheng, Tierui Zhang, Jong‐Min Lee   +6 more
wiley   +1 more source

PLS-R Calibration Models for Wine Spirit Volatile Phenols Prediction by Near-Infrared Spectroscopy. [PDF]

Sensors (Basel), 2021
Anjos O, Caldeira I, Fernandes TA, Pedro SI, Vitória C, Vitória C, Oliveira-Alves S, Catarino S, Canas S.   +8 more
europepmc   +1 more source

Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders

Journal of the American Oil Chemists' Society, EarlyView.
Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias, Wellington da Silva Oliveira, Stanislau Bogusz Junior, Ameer Y. Taha   +3 more
wiley   +1 more source

Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke. [PDF]

Molecules, 2021
Culbert JA, Jiang W, Ristic R, Puglisi CJ, Nixon EC, Shi H, Wilkinson KL.   +6 more
europepmc   +1 more source

Compositional Characterization, Quality Parameters, and Physicochemical and Bioactive Properties of Pequi (Caryocar brasiliense) Oils From Xingu and Cerrado in Mato Grosso, Brazil

Journal of the American Oil Chemists' Society, EarlyView.
Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi (Caryocar brasiliense) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and ...
Dhayna O. Sobral, Patrícia T. Souza, Gabriel S. L. Pereira, Sara Fraga, Maria E. O. Carvalho, Antonio J. A. Meirelles, Eduardo A. C. Batista, Klicia A. Sampaio, Guilherme J. Maximo   +8 more
wiley   +1 more source

Volatile and glycosidically bound composition of Loureiro and Alvarinho wines [PDF]

, 2008
Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, respecting free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by GC-MS after adsorption on XAD-2 resin.
Allen M.S., Aubert C., Boidron J.-N., Cordonnier, R.E., Günata Y.Z., J.M. Oliveira, Joslin W., Lubbers S., M.O. Maia, Meilgaard M.C., Nicolini G., Oliveira J.M., P. Oliveira, R.L. Baumes, Sefton M.A., Simpson R.F., Tominaga T., Versini G., Versini G., Winterhalter P.   +19 more
core   +1 more source

Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise

Journal of the American Oil Chemists' Society, EarlyView.
Partial substitution of sunflower oil with cold‐pressed oils (0‐20%) improves the bioactive composition, oxidative stability, and overall quality of mayonnaise while preserving emulsion stability. ABSTRACT This study investigates the effects of xanthan gum, carrot flour, and pumpkin flour on the physicochemical, rheological, and bioactive properties of
S. Gülen, D. Günal‐Köroğlu, S. Turan   +2 more
wiley   +1 more source