Zobrazeno 1 - 10
of 130
pro vyhledávání: '"volatile organic components"'
Publikováno v:
International Journal of Translational Medicine, Vol 4, Iss 3, Pp 547-558 (2024)
Background: In recent years, cystic fibrosis transmembrane regulator (CFTR) modulating therapy has made it possible to treat the underlying pathophysiological defect in children with cystic fibrosis (CF). Response to therapy varies among patients. We
Externí odkaz:
https://doaj.org/article/e34291284c6842d9a83304b076c698b2
Autor:
Zhu, Dawei a, 1, Zheng, Xin a, 1, Dong, Huiyin c, Liu, Xingquan c, Hu, Xianqiao a, Chen, Mingxue a, Liu, Xin b, ⁎, Shao, Yafang a, ⁎
Publikováno v:
In Food Chemistry: X January 2025 25
Publikováno v:
Applied Sciences, Vol 14, Iss 20, p 9326 (2024)
The production of Chi-aroma Baijiu generates free radicals, which may pose potential health risks. This study aimed to scavenge free radicals in Chi-aroma Baijiu and assess the impact on the composition of volatile compounds (VOCs) by using distiller
Externí odkaz:
https://doaj.org/article/4462df1b518b4b7db372c72bc829b78c
Publikováno v:
Foods, Vol 13, Iss 18, p 2874 (2024)
Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In thi
Externí odkaz:
https://doaj.org/article/9b8e702dd38742f1a38e196bfc06a951
Publikováno v:
Shipin Kexue, Vol 44, Iss 14, Pp 216-228 (2023)
Using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS), we separated and identified 148 non-volatile organic compounds including flavonoids, organic acids and amino acids in navel orange pulp in
Externí odkaz:
https://doaj.org/article/b6a8eac4fc084b408780f17fbab7f58d
Publikováno v:
Foods, Vol 13, Iss 14, p 2231 (2024)
The volatile compounds in strawberries play a significant role in the formation of strawberry aroma. However, these compounds undergo continual changes during storage, resulting in a decline in quality. In this study, a total of 67 volatile organic c
Externí odkaz:
https://doaj.org/article/2a17aad11778400296000f616e866f0e
Publikováno v:
Foods, Vol 13, Iss 12, p 1885 (2024)
Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breas
Externí odkaz:
https://doaj.org/article/ed80d89e7526477ba7d07f1a89fda243
Autor:
Giulia Basile, Lucia De Luca, Martina Calabrese, Gianfranco Lambiase, Fabiana Pizzolongo, Raffaele Romano
Publikováno v:
Foods, Vol 13, Iss 5, p 759 (2024)
Coffee pods and capsules require packaging that guarantees the optimal coffee preservation. The chemical composition of coffee can undergo quality decay phenomena during storage, especially in terms of lipidic and volatile components. Amongst coffee
Externí odkaz:
https://doaj.org/article/6ddf8c5f04d24e4284f8b5c4c4e3c011
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Akademický článek
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