Results 31 to 40 of about 181,740 (264)

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

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

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

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

Regulation of sulphur assimilation is essential for virulence and affects iron homeostasis of the human-pathogenic mould Aspergillus fumigatus. [PDF]

PLoS Pathogens, 2013
Sulphur is an essential element that all pathogens have to absorb from their surroundings in order to grow inside their infected host. Despite its importance, the relevance of sulphur assimilation in fungal virulence is largely unexplored. Here we report
Jorge Amich, Lukas Schafferer, Hubertus Haas, Sven Krappmann   +3 more
doaj   +1 more source

Solid-phase microextraction for analysis of mould cheese aroma

Czech Journal of Food Sciences, 2006
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; the ...
Eva Vítová, Blanka Loupancová, Jana Zemanová, Hana Štoudková, Pavel Březina, Libor Babák   +5 more
doaj   +1 more source

THE FORMATION OF VOLATILE SULPHUR COMPOUNDS IN MEAT AND THEIR INFLUENCE ON THE DETECTION OF ADDED SULPHITES. [PDF]

Journal of the American Chemical Society, 1907
n ...
Winton, A. L., Bailey, E. Monroe
openaire   +1 more source

Determination of volatile fractions in raw milk and ripened cheese by means of GC-MS. Results of a survey performed in the marginal area between Italy and Slovenia

Italian Journal of Animal Science, 2010
The volatile fractions of milk and their evolution in ripened cheese were studied using purge and trap extraction and gas chromatography-mass spectrometry analysis (GC-MS).
Bruno Stefanon, Sandy Sgorlon, Saša Volarič, Giuseppe Procida, Brigitta Gaspardo   +4 more
doaj   +1 more source