Results 11 to 20 of about 5,370 (246)

Volatile sulphur compounds elimination: A new insight in periodontal treatment

Dental Journal, 2011
Background: Recent evidences had demonstrated a link between halitosis and apoptosis in periodontitis. Periodontal pathogenic micro-organisms produce volatile sulphur compounds (VSCs). VSCs are toxic to periodontal tissue.
Ernie Maduratna Setiawatie, Rikko Hudyono   +1 more
doaj   +4 more sources

Stability of Volatile Reduced Sulphur Compounds in the Dilution System of an Olfactometer

Chemical Engineering Transactions, 2010
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M. Hansen, A. Feilberg, A. Adamsen
doaj   +2 more sources

Volatile sulphur Compounds in Cheeses – An Odorous Analytical Challenge

CHIMIA, 2013
Pascal Fuchsmann, Stefan Irmler, Katharina Breme   +2 more
doaj   +6 more sources

Volatile sulphur compounds in morning breath of human volunteers [PDF]

Archives of Oral Biology, 2011
morning breath contains elevated concentrations of volatile sulphur components (VSCs). Therefore, morning breath is recognised as a surrogate target for interventions on breath quality. Nevertheless, factors influencing morning breath are poorly understood. Our aim was to evaluate concentrations of VSC at the time of awakening.a procedure was developed
Snel, J., Burgering, M., Smit, B., Noordman, W., Tangerman, A., Winkel, E.G., Kleerebezem, M.   +6 more
openaire   +3 more sources

Comparison of the content of volatile sulphur-containing compounds in Slovak beers by the SPME method.

Kvasný průmysl, 2008
A comparison of volatile sulphur-containing compounds in Slovak beers was performed. These compounds, due to their low sensory threshold, and powerful and often unpleasant characteristics, can cause off-odours even in trace amounts.
Martin ŠULÁK, Daniela ŠMOGROVIČOVÁ, Erich LEITNER   +2 more
doaj   +1 more source

Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis

Food Chemistry: X, 2022
The sensory characteristics of dry-cured squid are closely related to its microbial community structure. To explore the relationship between microorganims and flavour formation, the microbial community and sensory characteristics of dry-cured squid at ...
Dandan Zhao, Jun Hu, Xuxia Zhou, Wenxuan Chen   +3 more
doaj   +1 more source

Production of volatile and sulfur compounds by ten Saccharomyces cerevisiae strains inoculated in Trebbiano must

Frontiers in Microbiology, 2016
In wines, the presence of sulphur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking into account this ability even if evaluated
Francesca ePatrignani, Fabio eChinnici, Diana Isabella eSerrazanetti, Pamela eVernocchi, Pamela eVernocchi, Maurice eNdagijimana, Claudio eRiponi, Rosalba eLanciotti   +7 more
doaj   +1 more source

Optimization of Determination of Dimethyl Sulfi de in Wort and Beer

Kvasný průmysl, 2017
Sulphur compounds present in barley, malt and beer are mostly non-volatile substances (amino acids, proteins, inorganic sulphates) from which volatile sensory active substances can be produced under certain conditions. The presence of these substances in
Zdeněk Svoboda, Renata Mikulíková, Sylvie Běláková, Karolína Benešová   +3 more
doaj   +1 more source

Sulphur Compounds: Comparison of Different Sorbent Tubes for Their Detection

Chemical Engineering Transactions, 2022
Different techniques have been developed for the analysis of gaseous sulphur pollutants, to maximize the analytical signals. In a complex matrix, such as odorous emissions, the detection of sulphur compounds can be critical in GC analysis, due to the ...
Elisa Polvara, Eva Gallego, Marzio Invernizzi, Jose Francisco Perales, Selena Sironi   +4 more
doaj  

Volatile sulphur compound measurement with OralChroma^TM: a methodological improvement [PDF]

Journal of Breath Research, 2015
The instrumental measurement of volatile sulphur compounds is a common practice to assess halitosis. One of the most widespread devices for that purpose is OralChroma(TM), a combination of a semiconductor gas sensor and a compact gas chromatograph (GC) system.
Szabó Anna, Tarnai Zsófia, Berkovits Csaba, Novák Péter, Mohácsi Árpád, Braunitzer Gábor, Rakonczay Zoltán, ifj., Laczkóné Turzó Kinga Mónika, Nagy Katalin, Szabó Gábor   +9 more
openaire   +3 more sources