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LWT, ISSN 0023-6438, 01/2020, Volume 118, p. 108721
Roasted sunflower seeds contain high levels of unsaturated fatty acids, which are susceptible to oxidative rancidity when they are stored under inappropriate... 
Off-flavor | Oxidation | Sunflower seeds | HS-GC-MS-O
Journal Article
Postharvest Biology and Technology, ISSN 0925-5214, 07/2019, Volume 153, pp. 43 - 51
Broccoli heads usually age by yellowing or producing an off-flavor after harvesting and during storage under improper conditions. However, the reasons for the... 
Off-flavor | Broccoli | Differentially expressed protein | Metabolic pathway | Controlled atmosphere
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2019, p. 125561
Journal Article
Zhongguo Shui Chan ke xue, ISSN 1005-8737, 01/2018, Issue 1, pp. 108 - 115
This study compared the effects of four different tilapia cultivation systems (a tilapia-water spinach in- tegrated system, a sewage discharging system, a... 
Off flavour
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 7, pp. 1844 - 1855
Climate change is exerting an increasingly profound influence on vine phenology and grape composition, and ultimately affects vinifications, wine microbiology... 
Wine | Climate change | Vines | Saccharomyces cerevisiae | Grape | Vitis | FOOD SCIENCE & TECHNOLOGY | UV-B-RADIATION | CABERNET-SAUVIGNON BERRIES | SACCHAROMYCES-CEREVISIAE | VITIS-VINIFERA L | AIR CO2 ENRICHMENT | AGING OFF-FLAVOR | SMOKE-DERIVED TAINT | LACTIC-ACID BACTERIA | ALCOHOLIC FERMENTATION | ULTRAVIOLET-RADIATION | Wines | Concentration (composition) | Microorganisms | Grapes | Risk | Ecology | Sugars
Journal Article
South African Journal of Enology and Viticulture, ISSN 0253-939X, 2008, Volume 29, Issue 2, pp. 128 - 144
Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic... 
Brettanomyces | Control | Dekkera | Spoilage | Isolation | Identification | Red wine | Volatile phenols | SPOILAGE YEASTS | red wine | INTERNAL TRANSCRIBED SPACER | HYDROXYCINNAMIC ACIDS | FOOD SCIENCE & TECHNOLOGY | volatile phenols | control | isolation | WINE FERMENTATION | RIBOSOMAL-RNA | spoilage | identification | LACTIC-ACID BACTERIA | BIOGENIC-AMINES | MOUSY OFF-FLAVOR | ALCOHOLIC FERMENTATION
Journal Article
Meat Science, ISSN 0309-1740, 2007, Volume 77, Issue 1, pp. 63 - 80
Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions between various compounds influence the perception of meat flavor.... 
Off-flavor | Beef | Flavor | Liver flavor | Meat | STRIP LOIN STEAKS | PALATABILITY ATTRIBUTES | FATTY-ACID-COMPOSITION | off-flavor | FOOD SCIENCE & TECHNOLOGY | COOKED BEEF | beef | BEEF CUSTOMER SATISFACTION | CONSUMER SENSORY ACCEPTANCE | USDA QUALITY GRADE | liver flavor | GROWING-FINISHING SWINE | flavor | CARCASS CHARACTERISTICS | AROMA VOLATILES | meat
Journal Article
Aquacultural Engineering, ISSN 0144-8609, 03/2013, Volume 53, pp. 2 - 13
► We have compiled data from hard-to-assess literature and hand-on experiences with operating RAS in practice. ► We provide descriptions of/information on... 
Hands-on experience | RAS in operation | Rearing conditions | Intensive RAS | Water quality | FEED-UTILIZATION | SALMO-SALAR L | FED DIETS | OFF-FLAVOR | FISHERIES | RECIRCULATING AQUACULTURE SYSTEMS | AGRICULTURAL ENGINEERING | FISH-MEAL | ARCTIC CHARR | GROWTH | CARBON-DIOXIDE | SIBERIAN STURGEON | Agricultural industry
Journal Article
Postharvest Biology and Technology, ISSN 0925-5214, 01/2014, Volume 87, pp. 21 - 26
There is increasing public interest in development of edible natural biodegradable coatings to replace the currently used commercial synthetic waxes for... 
Carboxymethyl cellulose | Citrus | Chitosan | Edible coating | Flavor | Wax | AGRONOMY | PERMEABILITY | FOOD SCIENCE & TECHNOLOGY | TASTE | FRESH | HORTICULTURE | FILMS | VALENCIA ORANGES | ORTANIQUE MANDARINS | OFF-FLAVOR VOLATILES | ETHANOL | SOLID CONTENT | NUTRITIONAL QUALITY | Citrus fruits | Safety and security measures | Coatings | Cellulose | Food
Journal Article
Aquaculture, ISSN 0044-8486, 03/2019, Volume 502, pp. 32 - 39
Geosmin (GSM) and 2-methylisoborneol (MIB) are secondary metabolites of cyanobacteria that are often present in recirculating aquaculture systems (RAS) and are... 
Off-flavor compounds | Recirculating aquaculture systems | Titanium dioxide | Photocatalysis | Geosmin | 2-methylisoborneol | REACTORS | QUALITY | NITRATE | DESTRUCTION | FISHERIES | REMOVAL | IMMOBILIZED TIO2 | MARINE & FRESHWATER BIOLOGY | DEGRADATION | PHOTOLYSIS
Journal Article
Food Chemistry, ISSN 0308-8146, 2006, Volume 98, Issue 2, pp. 373 - 380
Brazilian arabica coffee is classified for trading according to the quality of the beverage obtained after roasting and brewing. In the present study,... 
Trigonelline | Coffee quality | Rio-off-flavor | Chlorogenic acids | Caffeine | coffee quality | ARABICA | BEANS | FOOD SCIENCE & TECHNOLOGY | chlorogenic acids | GEL | caffeine | NUTRITION & DIETETICS | CHLOROGENIC ACID | trigonelline | CHEMISTRY, APPLIED | GREEN COFFEE
Journal Article
SCIENTIFIC REPORTS, ISSN 2045-2322, 01/2018, Volume 8
Wine has one of the broadest chemical profiles, and the common oenological practice of adding the antioxidant and antimicrobial sulfur dioxide has a major... 
RED WINES | YEAST | METABOLOMICS | UHPLC-MS/MS | STORAGE-CONDITIONS | AGING OFF-FLAVOR | TRYPTOPHAN-METABOLITES | QUANTIFICATION | MULTIDISCIPLINARY SCIENCES | ALCOHOLIC FERMENTATION | GRAPE VARIETIES
Journal Article