Results 191 to 200 of about 28,793 (283)

Identification of Volatile Odor Compounds in Extracts of Four Types of Herbaceous Plant Spices via GC × GC–O‐TOF MS

eFood, Volume 7, Issue 4, August 2026.
In this study, sensory evaluation, electronic nose, solid‐phase microextraction, and comprehensive two‐dimensional gas chromatography‐olfactometry‐time‐of‐flight mass spectrometry were used to analyze the volatile compounds and key odor‐active components in the extracts of sour horn, alfalfa, chicory, and fenugreek, and a total of 59 odor‐active ...
Suxing Tuo, Qinghui Jia, Shuang Bi, Yixin Dai, Ting Deng, Hongbing Lu, Jiaxiao Cai, Zifeng Li, Cheng Yang, Kejun Zhong, Bo Kong, Ye Liu   +11 more
wiley   +1 more source

Wine Fermentation as a Model System for Microbial Ecology and Evolution. [PDF]

Environ Microbiol
Belda I, Izquierdo-Gea S, Benitez-Dominguez B, Ruiz J, Vila JCC.   +4 more
europepmc   +1 more source

Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus Regional terroirs. [PDF]

Front Microbiol, 2021
Kamilari E, Mina M, Karallis C, Tsaltas D.   +3 more
europepmc   +1 more source

Development and Characterization of an Innovative Probiotic Fermented Beverage Based on Yerba Mate and Lychee Juice Using Saccharomyces boulardii

eFood, Volume 7, Issue 4, August 2026.
Yerba mate allows the growth of S. boulardii. S. boulardii maintains viability even under refrigeration. Yerba mate beverage with added S. boulardii is delicious and has functional and probiotic potential. ABSTRACT This study aimed to develop a probiotic fermented beverage based on yerba mate (Ilex paraguariensis), lychee juice, and Saccharomyces ...
Marcela Moreira Terhaag, Sandra Garcia, Fernando Rodrigo Bertusso, Beatriz Cervejeira Bolanho Barros, Sandra Helena Prudencio, Fabio Betoco Jr.   +5 more
wiley   +1 more source

Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution. [PDF]

Foods
Peng B, Huang H, Xu J, Xin Y, Hu L, Wen L, Li L, Chen J, Han Y, Li C.   +9 more
europepmc   +1 more source

Investigation of wine fermentation of three-leaf cayratia ( <i>Cayratia trifolia</i> L.) using <i>Saccharomyces cerevisiae</i> 2.1. [PDF]

F1000Res, 2023
Kieu Tien DT, Quoc Binh LD, Ngoc Mi HT, Thanh NN, Dang Long BH, Phuong Dung NT, Toan HT, Phong HX.   +7 more
europepmc   +1 more source

Effects of Exogenous Monosodium Glutamate on GABA Accumulation and Volatile/Nonvolatile Metabolites in Black Highland Barley

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Overview of MSG‐assisted GABA enrichment and associated changes in amino acid, fatty acid, and volatile metabolite profiles in germinated black highland barley. ABSTRACT γ‐Aminobutyric acid (GABA) is a functional amino acid with multiple health benefits; however, the mechanism of its enrichment in black highland barley, particularly through precursor ...
Xiaohang Lu, Nana Ma, Yuan Wang
wiley   +1 more source

Influence of mannoproteins on the volatility of fruity esters in Italian white wine [PDF]

embargoed_20280225Mannoproteins (MPs) are yeast derived polysaccharides released in wine from yeast autolysis during alcoholic fermentation and wine ageing. They play important roles in wine quality and stability. In recent decades, there are theoretical
WALKER, SHANIQUE NATASHA
core  

Metabolic-inhibitor profiling links phenotype and transcriptome of <i>Lachancea thermotolerans</i> to wine fermentation chemistry. [PDF]

Food Chem (Oxf)
Jimena-López S, Vicente J, Benito S, Marquina D, Santos A.   +4 more
europepmc   +1 more source

The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation. [PDF]

Front Microbiol, 2022
Godillot J, Sanchez I, Perez M, Picou C, Galeote V, Sablayrolles JM, Farines V, Mouret JR.   +7 more
europepmc   +1 more source