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  1. 1041
    por Lasekan, Ola, Teoh, Li Shing
    Publicado 2019
    “…BACKGROUND: The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. …”
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    Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
  2. 1042
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    Consideraciones a la hipersensibilidad al aroma de melocotón como excipiente
  3. 1043
    “…However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. …”
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    Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review
  4. 1044
    “…Ligand occluding mutants, S247W/C284W and S247W/C284W/S208W, in hPXR-reporter assays, abrogated alpinetin-induced hPXR transactivation. Finally, alpinetin bound to the hPXR-ligand-binding domain (LBD) was confirmed by competitive ligand binding assay. …”
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    Activation of PXR by Alpinetin Contributes to Abrogate Chemically Induced Inflammatory Bowel Disease
  5. 1045
    por Gong, Yunxia, Qi, Xiaobao
    Publicado 2020
    “…For this purpose, we simulated Laomian fermentation using Saccharomyces cerevisiae and P. pentosaceus. Volatile aroma was detected by headspace solid‐phase microextraction gas–chromatography‐mass spectrometry. …”
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    A study revealing volatile aroma produced by Pediococcus pentosaceus in dough fermentation
  6. 1046
    “…cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear findings on the composition of green aroma components in tea and the effect of cis-3-hexen-1-ol on other aroma components have been reported. …”
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    Characterization of the effect of cis-3-hexen-1-ol on green tea aroma
  7. 1047
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    Alcohol abrogates human norovirus infectivity in a pH-dependent manner
  8. 1048
    “…Overall, our observations indicate that soluble 4R0N tau abrogates the dynamics of the endolysosomal system, autophagy, and affects the trafficking of APP. …”
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    Soluble 4R0N Tau Abrogates Endocytic Vesicular Dynamics
  9. 1049
    por Guo, Xiangyang, Wang, Pu
    Publicado 2020
    “…However, most studies focus on the aroma profiles of lavender essential oil (LEO). The volatiles in lavender extracts (LEs), either in volatile compositions or their odor characteristics, have rarely been reported. …”
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    Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill.
  10. 1050
    “…These observations signify that LRP4 LDLα repeats play a prominent underlying role in dendrite arborization.…”
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    LRP4 LDLα repeats of astrocyte enhance dendrite arborization of the neuron
  11. 1051
    “…Fresh flowers were analyzed to characterize their phytonutritional content and aroma profile. Postharvest was determined up to 6 days of cold storage at 4°C in transparent polypropylene boxes. …”
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    Phytonutritional Content and Aroma Profile Changes During Postharvest Storage of Edible Flowers
  12. 1052
    por Li, Zhangwei, Wang, Juhong
    Publicado 2020
    “…Of these volatile aroma components, 22 types were common with linalool, dehydrolinalool, linalool oxide I, linalool oxide II, etc. …”
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    Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea
  13. 1053
    “…This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling. In the first part, the aims and possibilities of Gas chromatography-olfactometry (GC-O) as odour-screening and aroma profiling technique are discussed. …”
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    Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma
  14. 1054
    “…Monoterpenes are plant secondary metabolites, widely used in industrial processes as precursors of important aroma compounds, such as vanillin and (−)-menthol. …”
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    Current Advances in the Bacterial Toolbox for the Biotechnological Production of Monoterpene-Based Aroma Compounds
  15. 1055
    por Borren, Elliot, Tian, Bin
    Publicado 2020
    “…As such, there has been a focus in recent years to isolate these yeast species and characterize their effect on wine fermentation and subsequent aroma. This effect on wine aroma is often species and strain dependent, as the enzymatic profile of each yeast will determine which aroma compounds are formed as secondary metabolites. …”
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    The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
  16. 1056
    “…The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). …”
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    Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins
  17. 1057
    “…Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). …”
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    Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits
  18. 1058
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    Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
  19. 1059
    “…The Arboreal Brown-toothed Shrew (Episoriculus macrurus) belongs to the family Soricidae, and distributes in China, Nepal, India, Myanma, and Vietnam. …”
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    Complete mitochondrial genome sequence of Arboreal Brown-toothed Shrew, Episoriculus macrurus
  20. 1060
    por Yan, Yan, Chen, Shuang, Nie, Yao, Xu, Yan
    Publicado 2021
    “…Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. …”
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    Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu
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