Recovery of Volatile Fatty Acids from Fermentation Broth Using Ethyl Acetate as Solvent by Igor F. Fioravante, Riann De Q. Nobrega, Jean Felipe Leal Silva

“…Volatile fatty acids (VFAs), short-chain fatty acids (C2–C6), are recognized as platform chemicals with diverse industrial applications. …”
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Biorefinery for a circular carbon paradigm: process benefits to the use of dryland CAM crops for anaerobic volatile fatty acid production by Nicholas A. Tenci, Nichola Austen, Laura K. Martin, J. Andrew C. Smith, Ian P. Thompson

“…Abstract Background Anaerobic digestion (AD) or acidogenic fermentation (AF) of biomass can generate either biogas fuel or C2 ‒ C8 volatile fatty acids (VFAs) as feedstocks for synthesis of other petrochemical products. …”
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Understanding changes in volatile compounds and fatty acids of Jincheng orange peel oil at different growth stages using GC–MS by Jiao XIE, Qi CAO, Wen-jun WANG, Hong-yan ZHANG, Bing DENG

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Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying by Zhibin Ye, Wenjing Huang, Zhenbin Chen, Mengying Zhang, Shengmei Xie, Jixin Zhang, Huan Zhou, Qian Xu, Jingming Ning

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Performance, Metabolism, and Economic Implications of Replacing Soybean Meal with Dried Distillers Grains with Solubles in Feedlot Cattle Diets by Andrei L. R. Brunetto, Guilherme L. Deolindo, Ana Luiza de F. dos Santos, Luisa Nora, Maksuel Gatto de Vitt, Renato S. de Jesus, Bruna Klein, Luiz Eduardo Lobo e Silva, Roger Wagner, Gilberto V. Kozloski, Aleksandro S. da Silva

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Fatty Acid and Aroma Profiles of Microencapsulated Olive Oils from Southeastern Anatolia: Effects of Cultivar Variations, Storage Time, and Wall Material Formulation by Songül Kesen, Eda Elgin Kiliç

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Impact of dietary supplementation of black soldier fly larvae (Hermetia illucens L.) on nutrient digestibility, serum antioxidants, ruminal volatile fatty acids, and abundance of microbial dominant flora in goats by Shengyong Lu, Siwaporn Paengkoum, Shengchang Chen, Yong Long, Xinran Niu, Sorasak Thongpea, Nittaya Taethaisong, Weerada Meethip, Pramote Paengkoum

“…However, the concentration of butyric acid significantly increased (P < 0.05). Total volatile fatty acids (VFAs) were highest (P < 0.05) in the BSF5 group, equal in BSF0 and BSF10, and lowest (P < 0.05) in the BSF15 group. …”
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Exploratory Meta-Analysis of the Effect of Malic Acid or Malate Addition on Ruminal Parameters, Nutrient Digestibility, and Blood Characteristics of Cattle by Leonardo Tombesi da Rocha, Tiago Antonio Del Valle, Fernando Reimann Skonieski, Stela Naetzold Pereira, Paola Selau de Oliveira, Francine Basso Facco, Julio Viégas

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Potential regulation of linoleic acid and volatile organic compound contents in meat of chickens by PLCD1 by Xiao-jing LIU, Yong-li WANG, Li LIU, Lu LIU, Gui-ping ZHAO, Jie WEN, Ya-xiong JIA, Huan-xian CUI

“…Omega-3 (linolenic acid (ALA), docosapentaenoic acid, eicosapentaenoic acid) and omega-6 (linoleic acid (LA), arachidonic acid) polyunsaturated fatty acids are essential for health and normal physiological functioning in humans. …”
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Biotechnological processing of small-sized shrimps for using as seafood by A. P. Yarochkin, G. N. Timchishina, V. N. Akulin, A. N. Bashtovoy, S. P. Kasyanov, I. M. Vigovskaya

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Research on chemical control of peach shoot blight and the association between phloem volatile compounds and resistance by HU Zhu, WANG Li, ZHAO Hongyue

“…A total of 121 volatile compounds were identified, falling into 12 distinct categories: 30 terpenoids, 22 esters, 17 alcohols, 16 ketones, 13 aldehydes, 5 alkanes, 4 fatty acids, 3 phenolics, 3 furans, 2 acids, 1 lactone, and 5 other compounds. …”
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Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses by V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova

“…To assess  the  quality of cheeses, their physical and chemical composition and degree of maturity, organoleptic indicators and the content of volatile flavoring compounds, acid number, Reichert-Meissl number and  fatty acid composition of the  fatty phase of cheeses were determined. …”
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Investigating the Impact of Different Oil Production Processes on the Quality and Flavor Characteristics of Hainan Camellia Oil Based on E-nose, GC-MS, and GC-IMS Analyses by Tao LAN, Lipin CHEN, Tao WANG, Meizhen XIE, Weimin ZHANG, Yonghuan YUN, Liangxiao ZHANG

“…The content of unsaturated fatty acids in the oil sample from NT-SCE was determined to be the highest (86.606%). …”
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Effects of Different Ingredients on the Flavor Formation of Luosi Soup by Chunyou LIU, Jing QIU, Shujun WANG, Chaomin YIN, Hua LIN, Xian'e REN, Xiangyi TANG, Yongchun HUANG

“…The results of GC showed that pig bone and chicken skeleton were the main sources of oleic, linoleic, palmitic acid and palmitoleic acids in Luosi soup. The results of GC-MS indicated that a total of 35 volatile flavor compounds, including 10 aldehydes, 4 alcohols, 11 olefins, 1 alkane, 2 ketones, 2 esters, 2 ethers and 3 phenols, were identified in Luosi soup. …”
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Volatilomic response to targeted cancer therapy in vitro by Philip K. H. Leung, Innah Kim, Bibek Das, George B. Hanna

“…Distinct lipid-derived VOC signatures, including upregulated alkenes, aldehydes, and fatty acids were observed in mTORci-resistant cells. …”
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Ensiling characteristics and in vitro rumen fermentation of Sesbania grandiflora pods prepared with inhibitory and stimulatory additives by Chatchai Kaewpila, Pongsatorn Gunun, Pongsathorn Tongkasee, Premsak Puangploy, Waroon Khota

“…Compared to the control, both additives reduced ensiling loss, pH (≤ 3.82), butyric acid, and ammonia nitrogen levels. Compared to the other treatments, the MO + TH14 treatment showed greater concentrations of total volatile fatty acid (VFA) and propionic acid, while reducing in vitro CH4 emission intensities expressed as g/kg IVDMD and mol/mol total VFAs. …”
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Synergistic Adaptations of Yak Rumen Microbiota, Metabolites and Host to Altitudinal by Jianming Ren, Xiong Ma, Pengfei Zhao, Lan Zhang, Shiyu Tao, Xiangyan Wang, Bingang Shi

“…The fiber content of pasture grasses increased with altitude, while crude protein content was significantly higher at an altitude of 2800 m (T2800) compared to an altitude of 4500 m (T4500) (<i>p</i> < 0.05). The acetic acid, propionic acid, and volatile fatty acids of yaks in the T4500 group were significantly higher than in the T2800 group (<i>p</i> < 0.05). …”
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Effects of Sapindoside-containing concentrate on productive performance and rumen fermentation in heifers by Jiao Yang, Huang Wenming, Guo Haiming, Ye Jun'an

“…Protozoa counts, concentration of ammonia-nitrogen, total volatile fatty acids as well as acetate and propionate were not affected by Sapindoside-containing concentrate (P&gt; 0.05). …”
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Effect of compound probiotics and yeast culture on milk production, rumen fermentation and serum anti-stress parameters of heat-stressed dairy cows by TANG Zhihong, XU Ningning, YE Jun’an

“…The results indicated that the compound probiotics and yeast culture increased milk yield significantly (P=0.03) with no influence on milk content, and improved ammonia nitrogen and microbial protein concentrations in rumen fluid (P=0.04) with no influence on volatile fatty acid concentration. The compound probiotics and yeast culture enhanced the apparent digestibility of crude protein and neutral detergent fiber (P&lt;0.05), and a better performance was observed in the compound probiotic groups. …”
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Zeolite for preventing periparturient hypocalcemia in dairy cows: mechanisms and application strategies by Xiu Su, Pengyu Huang, Yuanyin Guo, Jie Cao

“…Additionally, the supplementation of zeolite stabilizes ruminal pH, improves volatile fatty acid composition, enhances fiber digestibility, and promotes dry matter intake, facilitating recovery from postpartum negative energy balance. …”
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