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Items: 1 to 20 of 35

1.

Synthesis of flavor esters by a novel lipase from Aspergillus niger in a soybean-solvent system.

Cong S, Tian K, Zhang X, Lu F, Singh S, Prior B, Wang ZX.

3 Biotech. 2019 Jun;9(6):244. doi: 10.1007/s13205-019-1778-5. Epub 2019 Jun 3.

PMID:
31168437
2.

Enhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus.

Yin H, Liu LP, Yang M, Ding XT, Jia SR, Dong JJ, Zhong C.

J Agric Food Chem. 2019 May 15;67(19):5607-5613. doi: 10.1021/acs.jafc.9b00128. Epub 2019 Apr 10.

PMID:
30931561
3.

Identification of a non-host semiochemical from tick-resistant donkeys (Equus asinus) against Amblyomma sculptum ticks.

Ferreira LL, Sarria ALF, de Oliveira Filho JG, de Silva FO, Powers SJ, Caulfield JC, Pickett JA, Birkett MA, Borges LMF.

Ticks Tick Borne Dis. 2019 Apr;10(3):621-627. doi: 10.1016/j.ttbdis.2019.02.006. Epub 2019 Feb 16.

4.

The effect of fermentation time on the volatile aromatic profile of tarhana dough.

Özdemir N, Şimşek Ö, Temiz H, Çon AH.

Food Sci Technol Int. 2019 Apr;25(3):212-222. doi: 10.1177/1082013218815325. Epub 2018 Dec 3.

PMID:
30509133
5.

Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography-mass spectrometry.

Lee SJ, Kwon HS, Shin WC, Choi JY, Noh BS.

Food Sci Biotechnol. 2017 Dec 12;27(2):313-322. doi: 10.1007/s10068-017-0250-8. eCollection 2018 Apr.

6.

Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer.

Richter TM, Silcock P, Algarra A, Eyres GT, Capozzi V, Bremer PJ, Biasioli F.

Food Res Int. 2018 Sep;111:582-589. doi: 10.1016/j.foodres.2018.05.056. Epub 2018 May 23.

PMID:
30007722
7.

Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.

Ferdouse J, Yamamoto Y, Taguchi S, Yoshizaki Y, Takamine K, Kitagaki H.

PeerJ. 2018 May 10;6:e4768. doi: 10.7717/peerj.4768. eCollection 2018.

8.
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10.

Exploring a volatomic-based strategy for a fingerprinting approach of Vaccinium padifolium L. berries at different ripening stages.

Porto-Figueira P, Figueira JA, Berenguer P, Câmara JS.

Food Chem. 2018 Apr 15;245:141-149. doi: 10.1016/j.foodchem.2017.10.049. Epub 2017 Oct 10.

PMID:
29287355
11.

Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions.

Balcerek M, Pielech-Przybylska K, Dziekońska-Kubczak U, Patelski P, Strąk E.

Food Technol Biotechnol. 2017 Sep;55(3):333-359. doi: 10.17113/ftb.55.03.17.5145.

12.

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.

Resconi VC, Bueno M, Escudero A, Magalhaes D, Ferreira V, Campo MM.

Food Chem. 2018 Mar 1;242:288-300. doi: 10.1016/j.foodchem.2017.09.036. Epub 2017 Sep 12.

PMID:
29037691
13.

Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.

Centeno JA, Garabal JI, Docampo F, Lorenzo JM, Carballo J.

Int J Food Microbiol. 2017 Jun 19;251:33-40. doi: 10.1016/j.ijfoodmicro.2017.03.014. Epub 2017 Mar 22.

PMID:
28384620
14.

Oil-in-water microemulsions stabilized by 3-(N,N- dimethylalkylammonio)propanesulfonate surfactants of varying alkyl chain length: Solubilisation of testos-terone propionate.

Hsieh CM, Warisnoicharoen W, Patel RK, Kianfar F, Lawrence MJ.

Int J Pharm. 2017 Jun 15;525(1):1-4. doi: 10.1016/j.ijpharm.2017.03.074. Epub 2017 Mar 29.

PMID:
28363857
15.

Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis).

Temiz H, Tarakçı Z.

J Food Sci Technol. 2017 Mar;54(3):735-742. doi: 10.1007/s13197-017-2513-z. Epub 2017 Feb 6.

16.

Evaluation of volatile compounds from Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.) germplasms by headspace solid-phase microextraction and gas chromatography-mass spectrometry.

Ye L, Yang C, Li W, Hao J, Sun M, Zhang J, Zhang Z.

Food Chem. 2017 Feb 15;217:389-397. doi: 10.1016/j.foodchem.2016.08.122. Epub 2016 Aug 31.

PMID:
27664650
17.

Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS.

Kang HR, Hwang HJ, Lee JE, Kim HR.

Food Sci Biotechnol. 2016 Aug 31;25(4):979-985. doi: 10.1007/s10068-016-0159-7. eCollection 2016.

18.

Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films.

Basiak E, Lenart A, Debeaufort F.

J Sci Food Agric. 2017 Feb;97(3):858-867. doi: 10.1002/jsfa.7807. Epub 2016 Jun 15.

PMID:
27197704
19.

Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.

Hou JJ, Guo J, Wang JM, Yang XQ.

J Sci Food Agric. 2016 Oct;96(13):4449-56. doi: 10.1002/jsfa.7656. Epub 2016 Mar 11.

PMID:
26841309
20.

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.

Peng B, Li F, Cui L, Guo Y.

J Food Sci. 2015 Dec;80(12):S2937-43. doi: 10.1111/1750-3841.13111. Epub 2015 Oct 28.

PMID:
26509667

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