Výsledky vyhľadávania - "Volatile profile"

Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel

Autori: Gomez-Urios, Clara Siroli, Lorenzo Grassi, Silvia a ďalší

Zdroj: European Food Research and Technology. 251:1965-1980

Predmety: natural deep eutectic solvents, orange peel, phenolic compounds, infrared, antimicrobial activity, volatile profile, digestive enzymes, Antimicrobial activity, Digestive enzymes, Infrared, Natural deep eutectic solvents, Orange Peel, Phenolic compounds, Volatile profile

Popis súboru: application/pdf; application/vnd.openxmlformats-officedocument.wordprocessingml.document

Headspace solid phase microextraction combined with GC–MS for the analysis of volatile compounds of Calystegia silvatica (Kit.) Griseb. from Algeria

Autori: Amina Boudjada Amirat Mokhtar Hamdi Bendif a ďalší

Zdroj: Natural Product Research. :1-9

Predmety: C. silvatica, volatile profile, HS-SPM E, sesquiterpene hydrocarbons, leaves and flowers

Prístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/40078054
https://hdl.handle.net/11573/1736113

Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study

Autori: Maria del Pilar Segura‐Borrego Pilar Ramírez Rocío Ríos‐Reina a ďalší

Prispievatelia: Maria del Pilar Segura‐Borrego Pilar Ramírez Rocío Ríos‐Reina a ďalší

Zdroj: J Food Sci
idUS. Depósito de Investigación de la Universidad de Sevilla
Universidad de Sevilla (US)

Predmety: Male, Adult, Volatile Organic Compounds, Volatile profile, Food Handling, GC/MS, SPME, Polyphenols, Wine, Ficus, Gas Chromatography-Mass Spectrometry, Smell, Macerated, Taste, Fruit, Odorants, Humans, Female, Vitis, Wine vinegar, ORIGINAL ARTICLE, Solid Phase Microextraction, Acetic Acid

Popis súboru: application/pdf

Prístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/39468906
https://hdl.handle.net/11441/171268

Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents

Autori: Clara Gomez-Urios Lorenzo Siroli Davide Gottardi a ďalší

Zdroj: Applied Food Research, Vol 5, Iss 2, Pp 101074- (2025)

Predmety: NADES, Stability, Juice formulation, Microbial spoilage, Phenolic compounds, Volatile profile, Food processing and manufacture, TP368-456

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502225003828; https://doaj.org/toc/2772-5022

Prístupová URL adresa: https://doaj.org/article/ac0d8e0cbd834733b7f9bca3221caf56

Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits

Autori: Habibi, Mariem Abdallah, Marwa Taamali, Wael a ďalší

Zdroj: European Food Research and Technology. 250:2039-2051

Predmety: Ripe olives, Volatile profile, Quality parameters, Enrichment process, Fallen olives, Rosmarinus officinalis, Enrichment process, Ripe olives, Fallen olives, Quality parameters, Rosmarinus officinalis, Volatile profile

Popis súboru: application/pdf

Prístupová URL adresa: https://hdl.handle.net/11588/965997
https://link.springer.com/article/10.1007/s00217-024-04515-x
https://hdl.handle.net/11588/965997
https://doi.org/10.1007/s00217-024-04515-x
https://link.springer.com/article/10.1007/s00217-024-04515-x

Tailored fermentations to produce fava-based alternatives

Autori: Irene Gandolfi Solidea Amadei Margherita D’Alessandro a ďalší

Predmety: fava beans, fermentation, Protein and peptide fraction, biogenic amines , Volatile profile

Prístupová URL adresa: https://hdl.handle.net/11585/1026260

Microbial communities from distinct Vitis species shape volatile profiles of fermenting juices while preserving varietal typicity

Autori: María Laura Raymond Eder Laura Fariña Francisco Carrau a ďalší

Zdroj: Frontiers in Fungal Biology, Vol 6 (2025)

Predmety: terroir, non-Saccharomyces, volatile profile, fermentation, Isabella, Plant culture, SB1-1110

Popis súboru: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/ffunb.2025.1643880/full; https://doaj.org/toc/2673-6128

Prístupová URL adresa: https://doaj.org/article/89a5c3aa3fc14e11a7c24211e9d9cdae

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativusL.) cultivated in Iran, Spain, and Türkiye

Autori: Armin Amanpour Mostafa Soltani Leontina Lipan a ďalší

Zdroj: Journal of the Science of Food and Agriculture. 104:7580-7591

Predmety: Volatile Organic Compounds, Turkey, Plant Extracts, Fatty Acids, Sensory Properties, Antioxidant Activity, Volatile Profile, 04 agricultural and veterinary sciences, Iran, Crocus, Gas Chromatography-Mass Spectrometry, Antioxidants, Saffron, Anthocyanins, Color Parameters, 0404 agricultural biotechnology, Phenols, Spain, Taste, Odorants, Dietary Supplements, Humans, 0405 other agricultural sciences

Popis súboru: application/pdf

Prístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/38775283

Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis

Autori: Kumar Y. Italiano L. Schmitt M. a ďalší

Zdroj: Food Chemistry. 495:146499

Predmety: Color, Dealcoholized wine, Partially dealcoholized wine, Sensory profile, Vacuum distillation, Volatile profile

Popis súboru: application/pdf

Prístupová URL adresa: https://www.sciencedirect.com/science/article/pii/S0308814625037513
https://hdl.handle.net/11585/1024334
https://doi.org/10.1016/j.foodchem.2025.146499

Early Detection of Monilinia laxa in Nectarine (Prunus persica var. nectarina) Using Electronic Nose Technology: A Non-Destructive Diagnostic Approach

Autori: Ana Martínez Alejandro Hernández Patricia Arroyo a ďalší

Zdroj: Chemosensors, Vol 13, Iss 11, p 391 (2025)

Predmety: E-nose, volatile profile, early decay, nectarine, Monilinia laxa, Biochemistry, QD415-436

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2227-9040/13/11/391; https://doaj.org/toc/2227-9040

Prístupová URL adresa: https://doaj.org/article/7f8d4646e6604b8da2f5cc2d54386cec

HS-SPME-GC-MS Volatile Profile of 'Aglio Rosso di Sulmona' (Sulmona Red Garlic) Floral Scape

Autori: Samantha Reale Rossella Ferretti Alessandra Biancolillo a ďalší

Zdroj: Chemosensors, Vol 13, Iss 10, p 361 (2025)

Predmety: Sulmona red garlic, floral scape, HS-SPME, GC-MS, volatile profile, Biochemistry, QD415-436

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2227-9040/13/10/361; https://doaj.org/toc/2227-9040

Prístupová URL adresa: https://doaj.org/article/20f7d9413dca482f864bd3c1bbf455bb

Influence of Fermentation Temperature and Metschnikowia pulcherrima/Saccharomyces cerevisiae Multi-Starter Cultures on the Volatile Compounds of Lugana Wine

Autori: Giulia Bertazzoli Emma Pelizza Giovanni Luzzini a ďalší

Zdroj: Foods, Vol 14, Iss 20, p 3538 (2025)

Predmety: multi-starter cultures, Metschnikowia pulcherrima, fermentation temperature, white wine, volatile profile, energy savings, Chemical technology, TP1-1185

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/20/3538; https://doaj.org/toc/2304-8158

Prístupová URL adresa: https://doaj.org/article/e2564761ee564a83a7fc7d100c2696ec

Drying and Storage Influence the Formation of Key Aromatic Constituents in Blue Fenugreek (Trigonella caerulea)

Autori: Thomas Stegemann Mayra Galarza Pérez Alessia Castellan a ďalší

Zdroj: Horticulturae, Vol 11, Iss 10, p 1164 (2025)

Predmety: volatile profile, microbial transformation, post-harvest study, odor threshold, terpenoids, Schabziger cheese, Plant culture, SB1-1110

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2311-7524/11/10/1164; https://doaj.org/toc/2311-7524

Prístupová URL adresa: https://doaj.org/article/80e2c495cddc49cfb5a3ee12ccf49b11

Quality of Slovenian dry-cured ham from Krškopolje and hybrid pigs

Autori: Savić, Bojana, food quality Škrlep, Martin Marušić Radovčić, Nives a ďalší

Zdroj: Meat science, str. 1-10 : Tabele, 2025, Art. no.109762, Vol. 222
COBISS-ID: 23087621

Predmety: pigs, dry-cured ham, Krškopolje pig, Kraški pršut, Istrski pršut, physico-chemical properties, volatile profile

Popis súboru: application/pdf

Prístupová URL adresa: https://plus.cobiss.net/cobiss/si/en/bib/225052163
https://dirros.openscience.si/IzpisGradiva.php?id=21445
https://www.sciencedirect.com/science/article/pii/S0309174025000233?via=ihub

Electronic nose: a tool to verify the PDO declaration of Portuguese olive oils

Autori: Rodrigues, Nuno Ferreiro, Nuno Manuel Ruano, Daniela a ďalší

Prispievatelia: Rodrigues, Nuno Ferreiro, Nuno Manuel Ruano, Daniela a ďalší

Zdroj: Journal of Food Measurement and Characterization. 18:2952-2964

Predmety: Volatile profile, 0404 agricultural biotechnology, Sensory panel, Geographical origin, 04 agricultural and veterinary sciences, Chemometrics, Gas sensors, 0405 other agricultural sciences

Popis súboru: application/pdf

Prístupová URL adresa: https://hdl.handle.net/10198/29764
https://hdl.handle.net/1822/91285

Effects of cold atmospheric plasma on oxidative stability, microstructure, and volatile profile of pork meat

Autori: Y.K. Oliinychenko S. Saad E. Zymvrakaki a ďalší

Zdroj: Journal of Agriculture and Food Research, Vol 21, Iss , Pp 101893- (2025)

Predmety: Microstructure, Meat volatile profile, Oxidative stability, Non-thermal treatment, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

Popis súboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666154325002649; https://doaj.org/toc/2666-1543

Prístupová URL adresa: https://doaj.org/article/d615fa7bb88f44e2a2903f14dfe0e11e

Chilling temperatures and controlled atmospheres alter key volatile compounds implicated in basil aroma and flavor.

Autori: Rodeo, Arlan James D Mitcham, Elizabeth J

Predmety: aroma, basil, chilling injury, controlled atmosphere, flavor, low temperature storage, volatile profile, Plant Biology

Prístupová URL adresa: https://escholarship.org/uc/item/44j375r2

Effects of Isomaltulose and Gamma-Irradiated Taro Flour on Selected Physicochemical Properties and Consumer Acceptance of Pudding

Autori: Suteera Vatthanakul Napassorn Salamun Tatcha Cheersomsuk a ďalší

Zdroj: Foods, Vol 14, Iss 19, p 3350 (2025)

Predmety: pudding, isomaltulose, taro flour, gamma irradiation, syneresis, volatile profile, Chemical technology, TP1-1185

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/19/3350; https://doaj.org/toc/2304-8158

Prístupová URL adresa: https://doaj.org/article/bb5bbbe5705a4ce9ac3898ed149cc2ab

Early Detection of Monilinia laxa in Yellow-Fleshed Peach Using a Non-Destructive E-Nose Approach

Autori: Ana Martínez Alejandro Hernández Patricia Arroyo a ďalší

Zdroj: Foods, Vol 14, Iss 18, p 3155 (2025)

Predmety: E-nose, volatile profile, early decay, yellow peach, Monillia laxa, Chemical technology, TP1-1185

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/18/3155; https://doaj.org/toc/2304-8158

Prístupová URL adresa: https://doaj.org/article/37a1d236859d42bd97b61f7af23b6c00

Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation

Autori: Laura Canonico Laura Moretti Alice Agarbati a ďalší

Zdroj: Foods, Vol 14, Iss 17, p 3007 (2025)

Predmety: secondary bottle fermentation, cell immobilization, volatile profile, non-Saccharomyces, sensorial profile, Chemical technology, TP1-1185

Popis súboru: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/17/3007; https://doaj.org/toc/2304-8158

Prístupová URL adresa: https://doaj.org/article/ca682059e481422b912f3fd00fe87421