Results 91 to 100 of about 2,700 (197)

Volatilomic Differentiation of Protected‐Origin Italian Balsamic Vinegars by HS‐SPME‐GC×GC‐TOFMS

Journal of Separation Science, Volume 49, Issue 5, May 2026.
ABSTRACT Balsamic vinegars produced under Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) schemes differ substantially in raw materials, processing intensity, and aging regimes. Although these differences are expected to shape their volatile composition, a comprehensive chemical characterization capable of reliably ...
Sofia Malcangi, Allan Polidoro, Monica Romagnoli, Alberto Cavazzini, Flavio A. Franchina   +4 more
wiley   +1 more source

The breath volatilome is shaped by the gut microbiota

ABSTRACT The gut microbiota is widely implicated in host health and disease, inspiring translational efforts to implement our growing body of knowledge in clinical settings. However, the need to characterize gut microbiota by its genomic content limits the feasibility of rapid, point-of-care diagnostics.
Ariel J. Hernandez-Leyva, Amalia Z. Berna, Yang Liu, Anne L. Rosen, Michael A. Lint, Samantha A. Whiteside, Natalia Jaeger, Ryan T. McDonough, Nikhilesh Joardar, Jesús Santiago-Borges, Christopher P. Tomera, Wentai Luo, Audrey R. Odom John, Andrew L. Kau   +13 more
openaire   +2 more sources

Impact of insect herbivory and microbial inoculants on the rhizosphere microbiome and volatilome [PDF]

This thesis aims to investigate the effect of tripartite interaction between microbial inoculants, the plant, and herbivore insects on the rhizosphere microbiome and volatilome.
Lee Díaz, A.S.
core  

Investigation of Meat Quality, Volatilome, and Fatty Acid Composition of Meat Parts from Liangshan Semi-Fine Wool Sheep

Veterinary Sciences
Liangshan Semi-fine Wool Sheep (LSWS, Ovis aries) are widely raised in Liangshan Yi Autonomous Prefecture, Sichuan, China. To provide a scientific basis for LSWS meat processing, our study investigated various parameters across six meat parts of LSWS ...
Rui Zhang, Yongxia Xu, Hanyu Wang, Ting Bai, Xinhui Wang, Dayu Liu, Yin Zhang, Lin Zhang, Jiamin Zhang   +8 more
doaj   +1 more source

Screening for Fusarium Antagonistic Bacteria From Contrasting Niches Designated the Endophyte Bacillus halotolerans as Plant Warden Against Fusarium

Frontiers in Microbiology, 2019
Date palm (Phoenix dactylifera L.) plantations in North Africa are nowadays threatened with the spread of the Bayoud disease caused by Fusarium oxysporum f. sp. albedinis, already responsible for destroying date production in other infected areas, mainly
Houda Ben Slama, Houda Ben Slama, Hafsa Cherif-Silini, Ali Chenari Bouket, Mallique Qader, Mallique Qader, Allaoua Silini, Bilal Yahiaoui, Faizah N. Alenezi, Lenka Luptakova, Mohamed Ali Triki, Armelle Vallat, Tomasz Oszako, Mostafa E. Rateb, Lassaad Belbahri, Lassaad Belbahri   +15 more
doaj   +1 more source

Using the volatilome as a measure of quality across a range of different fruit and vegetables

, 2019
Fresh cut ready-to-eat green salads and fruit salads have a short shelf-life and deteriorate quickly due the nature of the produce and to stresses imposed by harvesting, minimal processing and subsequent cold storage and transport.
R. Herbert, S. Dimitrova, H. J. Rogers, N. D. Spadafora R. Ludlow, R. Dhorajiwalac, G. Cocetta, A. Ferrante, C. Muller, S. Worsey, D. Davoli, L. Alotiabi, V. Patterson   +11 more
core   +2 more sources

The Consociation of Sage and Grapevine Modifies Grape Leaf Metabolism and Reduces Downy Mildew Infection

Agronomy
Volatile organic compounds (VOCs) produced by Medicinal Aromatic Plants (MAPs) are bioactive signaling molecules that play key roles in plant defense, acting against pathogens and triggering resistance responses.
Monica Fittipaldi Broussard, Carlo Campana, Veronica Ferrari, Ilaria Ragnoli, Leilei Zhang, Luigi Lucini, Vittorio Rossi, Tito Caffi, Giorgia Fedele   +8 more
doaj   +1 more source

Lactic Acid Bacteria–Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour

Foods
Chickpea flour represents a valuable plant-based ingredient due to its high protein and fiber content; however, its application is limited by antinutritional factors and off-flavor compounds.
Solidea Amadei, Davide Gottardi, Marta Sindaco, Irene Gandolfi, Margherita D’Alessandro, Luisa Pellegrino, Mattia Di Nunzio, Lorenzo Siroli, Francesca Patrignani, Rosalba Lanciotti   +9 more
doaj   +1 more source

Volatilomic signatures of different strains of Helicobacter pylori

Helicobacter
AbstractBackgroundHelicobacter pylori (H. pylori) infection is the most extensively studied risk factor for gastric cancer. As with any bacteria, H. pylori will release distinctive odors that result from an emission of volatile metabolic byproducts in unique combinations and proportions.
Reinis Vangravs, Linda Mežmale, Daria Ślefarska‐Wolak, Edgars Dauss, Clemens Ager, Alejandro H. Corvalan, Elmer Andrés Fernández, Chris A. Mayhew, Marcis Leja, Paweł Mochalski   +9 more
openaire   +4 more sources

Food safety of processed meat products for community health based on volatilome compound content

Food Materials Research
Community health is a top priority because it significantly contributes to the overall quality of life of the general population. It starts with addressing individual health by meeting nutritional needs.
Puri Ratna Kartini, Vevi Maritha, Desi Kusumawati, Avip Kurniawan, Icsesy Maritha, Kasim Sakran Abass   +5 more
doaj   +1 more source