Results 1 to 10 of about 5,221 (113)

New Insights on the Scalping Phenomenon of Volatile Sulphur Compounds on Micro-Agglomerated Wine Closures [PDF]

Molecules, 2023
Flavour scalping in wine is a well-known phenomenon that is defined as the sorption of flavour compounds on wine closures. While the impact of closure type was the object of several studies, no research has addressed the impact of wine closure ...
Rémi De La Burgade, Valérie Nolleau, Teddy Godet, Nicolas Galy, Dimitri Tixador, Christophe Loisel, Nicolas Sommerer, Aurélie Roland   +7 more
doaj   +2 more sources

Olfactometric and Chemical Characterisation of Gaseous Emission from Crude Oils [PDF]

Molecules
This study focuses on the olfactometric and chemical characterisation of gaseous and vapour emissions from different crude oils. To investigate this topic, laboratory experiments were set up to obtain comparable gaseous samples: they were estimated in ...
Elisa Polvara, Vittoria Legnani, Marzio Invernizzi, Selena Sironi   +3 more
doaj   +2 more sources

Relationship between Fixed Dental Crowns and Volatile Sulphur Compounds [PDF]

International Journal of Environmental Research and Public Health, 2021
Hamad Alzoman, Syed Rashid Habib, Mansour Al-Askar   +2 more
exaly   +2 more sources

Clinical Practice Guidelines on the Diagnosis and Treatment of Halitosis [PDF]

International Dental Journal
With growing awareness of oral health and rising social expectations, the management of halitosis has attracted increasing attention, as fresh breath is essential for social etiquette and personal image.
Xiaodi Shang, Xinxiao Chen, Chunxu Lv, Zhen Wang, Bin Chen, Jinlong Shao, Ye Liang, Aimei Song, Hongmei Guo, Yang Yu, Hongrui Liu, Mi Du, Jin Zhang, Wenyan Kang, Jianhua Li, Baojin Ma, Fuhua Yan, Yaping Pan, Faming Chen, Yan Xu, Qingxian Luan, Lei Zhao, Yao Sun, Zhongchen Song, Yi Liu, Zhengguo Cao, Juan Xia, Chuanjiang Zhao, Ang Li, Jiang Sun, Zuomin Wang, Lijun Luo, Xiuyun Ren, Shulan Xu, Dandan Ma, Yufeng Xie, Guangxun Zhu, Liangjun Zhong, Jiang Lin, Feng Chen, Xian Peng, Xiaojun Li, Peihui Ding, Junji Xu, Kai Luo, An Li, Li Lin, Beimin Tian, Yue Chen, Xue Li, Qiang Feng, Jing Deng, Changqing Yuan, Gang Ding, Hongguang Zhu, Keqing Pan, Xiaojing Wang, Caiqing Qiu, Guanghui Ren, Min Liu, Xiaoyu Sun, Song Ge, Rui Zhang, Ling Li, Shulai Lu, Tian Tian, Qiang Chen, Hui Wang, Danyang Wang, Xiaochun Wang, Chengfei Zhang, Xuedong Zhou, Shaohua Ge   +72 more
doaj   +2 more sources

Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2 [PDF]

Food Chemistry: X
Using leaves from a single origin and the same harvest batch, processing was the sole variable: homologous Gougunao No. 2 green and black teas were produced.
Yongfa Guo, Jie Zhou, Zhuangzi Zhong, Shuang Li, Junjie Lu, Dingkun Liu, Li He, Shuaiwen Yin, Yang Wu, Huimin Sun   +9 more
doaj   +2 more sources

Screening for volatile sulphur compounds in a fatal accident case [PDF]

Forensic Sciences Research, 2017
Ping Xiang, Huosheng Qiang, Baohua Shen   +2 more
exaly   +2 more sources

Effect of Spices on Aroma Quality of Beef Flavoring Produced by Thermal Reaction during Storage [PDF]

Shipin Kexue, 2023
In order to evaluate the effect of spices on the storage quality of thermal reaction-derived flavorings, the volatiles of beef flavoring produced by thermal reaction with and without the addition of spices were analyzed by solid phase microextraction ...
ZHANG Zeyu, WANG Bei, CAO Yanping
doaj   +1 more source

Biochemistry of aroma compounds in cheese

Mljekarstvo, 2023
Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese.
Luna Maslov Bandić, Fabijan Oštarić, Marko Vinceković, Nataša Mikulec   +3 more
doaj   +1 more source

Volatile profiles of tomato wine before and after ageing [PDF]

Maejo International Journal of Science and Technology, 2014
The volatile profiles of tomato wine before and 90 days after storage at 10 and 15 were determined. The results indicate that storage temperature significantly influences the volatile composition of tomato wine.
John Owusu, Haile Ma, Zhenbin Wang, Newlove Akowuah Afoakwah, Agnes Amissah   +4 more
doaj   +1 more source

Evaluation of the Efficacy of G32 (Commercially Available Ayurvedic Preparation) in Reducing Halitosis – A Randomized Controlled Trial [PDF]

Journal of Clinical and Diagnostic Research, 2017
Introduction: Oral malodour is a social malady affecting people of all the age groups. Effective management of oral malodour is the key to improve the quality of life of such people.
Snehal Patil, Shashidhar Acharya, Siddhi Hathiwala, Deepak Kumar Singhal, Samuel Raj Srinivasan, Sachin Khatri   +5 more
doaj   +1 more source