Results 21 to 30 of about 5,370 (246)

Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris)

Molecules, 2022
Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to understand
Prit Khrisanapant, Biniam Kebede, Sze Ying Leong, Indrawati Oey   +3 more
doaj   +1 more source

Air Quality Assessment in the Central Mediterranean Sea (Tyrrhenian Sea): Anthropic Impact and Miscellaneous Natural Sources, including Volcanic Contribution, on the Budget of Volatile Organic Compounds (VOCs)

Atmosphere, 2021
The results of air pollution assessment during a 2017 cruise of the research ship “Minerva Uno” in the Tyrrhenian Sea are reported. Volatile Organic Compounds (VOCs), Oxygenated Volatile Organic Compounds (OVOCs), and pollutants such as nitrogen oxides ...
Francesca Vichi, Antonietta Ianniello, Massimiliano Frattoni, Andrea Imperiali, Giulio Esposito, Maria Concetta Tomasi Scianò, Mattia Perilli, Angelo Cecinato   +7 more
doaj   +1 more source

GC-MS analysis of mango stem bark extracts (Mangifera indica L.), Haden variety. Possible contribution of volatile compounds to its health effects

Open Chemistry, 2021
Mango stem bark extracts (MSBE) have been used as bioactive ingredients for nutraceutical, cosmeceutical, and pharmaceutical formulations due to their antioxidant, anti-inflammatory, and analgesic effects.
Núñez Sellés Alberto J., Agüero Juan Agüero, Paz Lauro Nuevas   +2 more
doaj   +1 more source

Volatile sulphur compounds composition of monovarietal white wines [PDF]

Food Chemistry, 2010
The sulphur compounds composition of wines produced experimentally from six white cultivars (Alvarinho, Loureiro, Trajadura, Pedernã, Azal Branco and Avesso) was evaluated during two consecutive vintages. Results show that wines could be differentiated according to their sulphur compounds content.
Moreira, Nathalie, Pinho, Paula Guedes de, Santos, Cristina, Vasconcelos, Isabel   +3 more
openaire   +3 more sources

Aetiology, diagnosis and management of halitosis – a narrative review

Journal of Education, Health and Sport, 2022
Objectives The present study aimed to present an overview of the aetiology of oral malodour and the diagnostic and treatment procedures. Design A comprehensive review of scientific literature (up to December 2021) was conducted using Medline ...
Justyna Grudziąż-Sękowska, Ewa Iwanicka-Grzegorek   +1 more
doaj   +1 more source

A nanoporous interferometric micro-sensor for biomedical detection of volatile sulphur compounds. [PDF]

Nanoscale Res Lett, 2011
Abstract This work presents the use of nanoporous anodic aluminium oxide [AAO] for reflective interferometric sensing of volatile sulphur compounds and hydrogen sulphide [H2S] gas. Detection is based on changes of the interference signal from AAO porous layer as a result of specific adsorption of gas molecules with sulphur functional groups ...
Kumeria T, Parkinson L, Losic D.
europepmc   +6 more sources

Phytochemical Profiles and Antimicrobial Activities of Allium cepa Red cv. and A. sativum Subjected to Different Drying Methods: A Comparative MS-Based Metabolomics

Molecules, 2017
Plants of the Allium genus produce sulphur compounds that give them a characteristic (alliaceous) flavour and mediate for their medicinal use. In this study, the chemical composition and antimicrobial properties of Allium cepa red cv. and A.
Mohamed A. Farag, Sara E. Ali, Rashad H. Hodaya, Hesham R. El-Seedi, Haider N. Sultani, Annegret Laub, Tarek F. Eissa, Fouad O. F. Abou-Zaid, Ludger A. Wessjohann   +8 more
doaj   +1 more source

Volatile Sulphur Compounds in Wine Distillates by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry

Applied Sciences
A Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) method has been optimized and validated for the determination of eight volatile sulphur compounds in wine distillates: diethyl sulphide (DES), dimethyl disulphide (DMDS ...
Marta Silvosa, María de Valme García-Moreno, Remedios Castro   +2 more
doaj   +1 more source

Sensory profile and contribution of major components of aroma in dry red wine quality

Vértices, 2012
This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet”, “pungent ...
Luisa Costa de Oliveira, Maria Eugênia de Oliveira Mamede   +1 more
doaj   +1 more source

Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination

Foods, 2019
Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three different geographical zones of Romania, together with chromatographic ...
Niculina M. Mădaş, Liviu A. Mărghitaş, Daniel S. Dezmirean, Victorita Bonta, Otilia Bobiş, Marie-Laure Fauconnier, Frédéric Francis, Eric Haubruge, Kim B. Nguyen   +8 more
doaj   +1 more source