aroma compounds

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1
The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.
Prior, Kelly J;Bauer, Florian F;Divol, Benoit;
2019 food microbiology DOI: S0740-0020(18)30658-... 220 views
2
aroma profile of montepulciano d’abruzzo wine fermented by single and co-culture starters of autochthonous saccharomyces and non-saccharomyces yeasts
;Rosanna eTofalo;Francesca ePatrignani;Rosalba eLanciotti;Giorgia ePerpetuini;Maria eSchirone;Paola...
2016 journal of magnetic resonance (san diego, calif :... DOI: 10.3389/fmicb.2016.0... 182 views
3
6-(2-Formyl-5-methyl-1 H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu.
Zhao, Tengfei;Ni, Derang;Hu, Guangyuan;Wang, Li;Chen, Shuang;Xu, Yan;
2019 Journal of agricultural and food chemistry DOI: 10.1021/acs.jafc.9b0... 238 views
4
Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality
Alessio Da Ros;Domenico Masuero;Samantha Riccadonna;Karolina Brkić Bubola;Nadia Mulinacci;Fulvio Mat...
1970 molecules DOI: 10.3390/molecules241... 323 views
5
Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system.
Mildner-Szkudlarz, Sylwia;Różańska, Maria;Piechowska, Paulina;Waśkiewicz, Agnieszka;Zawirska-Wojtasi...
2019 Food chemistry DOI: S0308-8146(19)31110-... 218 views
6
Comparative study of frying to other cooking techniques influence on the nutritive value
A., Bognár,;
1998 grasas y aceites 275 views
7
Investigating aroma diversity combining purge-and-trap, comprehensive two-dimensional gas chromatography, and mass spectrometry.
Franchina, Flavio Antonio;Zanella, Delphine;Lazzari, Eliane;Stefanuto, Pierre-Hugues;Focant, Jean-Fr...
2019 journal of separation science DOI: 10.1002/jssc.2019009... 244 views
8
Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China
Wei, Chang-Bin;Zhao, Wei-Feng;Yang, Wen-Xiu;Lv, Ling-Ling;Sun, Guang-Ming;Liu, Yu-Ge;Zheng, Liang-Yo...
2012 International journal of molecular sciences 215 views
9
Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds.
Phiri, Sydney;Schoustra, Sijmen E;van den Heuvel, Joost;Smid, Eddy J;Shindano, John;Linnemann, Anita...
2019 PloS one DOI: 10.1371/journal.pone... 205 views
10
Comparison and Identification of the Aroma-Active Compounds in the Root of .
Hu, Die;Guo, Junrui;Li, Ting;Zhao, Mu;Zou, Tingting;Song, Huanlu;Alim, Aygul;
2019 Molecules (Basel, Switzerland) DOI: E4352 166 views
11
Effect of rootstocks on fruit quality and aroma characteristics of watermelon (Citrullus lanatus)
Karaağaç, Onur;Balkaya, Ahmet;Kafkas, Nesibe Ebru;
2018 anadolu tarım bilimleri dergisi 261 views
12
Aroma compounds in mini-watermelon fruits from different grafting combinations.
Tripodi, Gianluca;Condurso, Concetta;Cincotta, Fabrizio;Merlino, Maria;Verzera, Antonella;
2019 Journal of the science of food and agriculture DOI: 10.1002/jsfa.10149 180 views
13
Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
Wang, Chen;Lv, Shidong;Wu, Yuanshuang;Lian, Ming;Gao, Xuemei;Meng, Qingxiong;
2016 Journal of the science of food and agriculture DOI: 10.1002/jsfa.7663 207 views
14
Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination
Wang, M.
2020 food research international DOI: 10.1016/j.foodres.20... 236 views
15
pseudogymnoascus destructans: causative agent of white-nose syndrome in bats is inhibited by safe volatile organic compounds
;Sally Padhi;Itamar Dias;Victoria L. Korn;Joan W. Bennett
2018 planta med DOI: 10.3390/jof4020048 196 views
17
combined use of s. pombe and l. thermotolerans in winemaking. beneficial effects determined through the study of wines’ analytical characteristics
;Ángel Benito;Fernando Calderón;Santiago Benito
2016 Journal of ethnopharmacology DOI: 10.3390/molecules211... 219 views
18
chemical and sensory evaluation of silicone and polylactic acid-based remedial treatments for elevated methoxypyrazine levels in wine
;Andreea Botezatu;Belinda S. Kemp;Gary J. Pickering
2016 Journal of ethnopharmacology DOI: 10.3390/molecules210... 166 views
19
modifikasi warna, tektur dan aroma tempe setelah diproses dengan karbon dioksida superkritik [the modification of color, texture, and aroma of tempe processed with supercritical carbon dioxide]
;Maria Erna Kustyawati1)*;Filli Pratama2);Daniel Saputra2) ;Agus Wijaya2)
2014 gynecologic and obstetric investigation DOI: 10.6066/jtip.2014.25... 203 views
20
applications of solid-phase microextraction and gas chromatography/mass spectrometry (spme-gc/ms) in the study of grape and wine volatile compounds
;Annarita Panighel;Riccardo Flamini
2014 Journal of ethnopharmacology DOI: 10.3390/molecules191... 193 views
21
the effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines
;Natka Ćurko;Karla Kelšin;Anet Režek Jambrak;Marina Tomašević;L. Gracin;Vlatka Poturica;E. Ružman;Ka...
2017 chemical engineering transactions DOI: 10.17508/CJFST.2017.... 137 views

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food microbiology
ISSN: 1095-9998 449 views

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yeasts wine nitrogen preference nitrogen uptake saccharomyces cerevisiae untargeted analysis dynamic headspace sampling flow modulation gc × gc-ms food authenticity time-of-flight mass spectrometry chemistry Biology (General) Technology (General) Archaeology social sciences mycotoxins high-resolution mass spectrometry (hrms) confirmation grain rapid screening