Papers mentioning almond or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study systematically evaluated the effects of four drying methods (sun-drying (SD), vacuum drying (VD), hot-air drying (HAD), and vacuum freeze-drying (VFD)) on the quality at... Read full abstract on PubMed →
Dongxiang tribute sheep meat is valued for its unique flavor, owing to the distinctive geographical environment and breed characteristics. This study systematically compared the me... Read full abstract on PubMed →
To elucidate flavor formation in puffed foxtail millet, volatile profiles of five cultivars (Shenmuhongjiugu, Zhangzagu 13, Huangjinmiao, Yugu 18, Zhonggu 2) were analyzed. Concurr... Read full abstract on PubMed →
Soybean protein isolate (SPI) conjugation with bitter almond gum (BAG) under various heating methods can have distinct effects on protein properties and functions in the emulsions... Read full abstract on PubMed →
This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aro... Read full abstract on PubMed →
Gardenia tea is esteemed for its delicate and fragrant aroma. <b>Background</b>: However, there is a scarcity of studies focused on the aromatic properties of gardenia-scented whit... Read full abstract on PubMed →
This study investigated the effects of three cooking methods-fragmenting process (FP), boiling treatment (BT), and high-pressure steam (HPS) treatment-on the structure and volatile... Read full abstract on PubMed →
Gangba sheep is valued for its texture and distinctive flavor, yet the molecular basis of its meat quality remains unclear. This study aimed to analyze volatile compounds and lipid... Read full abstract on PubMed →
Roasting intensity and cultivar shape the physicochemical composition and sensory characteristics of date seed-based coffee alternatives. This study evaluated quality traits among... Read full abstract on PubMed →
INTRODUCTION: Patients often describe the olfactory loss as either the inability to detect unpleasant odors (eg, smoke or spoiled food) or noticeable impairment in enjoying pleasan... Read full abstract on PubMed →
Although milk and plant-based drinks are widely consumed foodstuffs with high nutritional value, their consumption may also mean intake of non-essential/toxic elements becoming a r... Read full abstract on PubMed →
Almonds contain around 50% fat with a health-promoting fatty acid profile that can be extracted by pressing to obtain high-quality oils. To improve oil sensory properties, the almo... Read full abstract on PubMed →
BACKGROUND: The harvest weights of sweet almonds (Prunus dulcis) have significantly increased to meet consumer demand and now exceed processing facility capabilities. Crops are sto... Read full abstract on PubMed →
Abstract Three varieties of safflower seed oil (SSO) from Xinjiang Autonomous Region, China, were analyzed by headspace solid‐phase micro‐extraction gas chromatography coupled with... Read full abstract on PubMed →
The dynamic pattern of volatiles during Pinot Noir winemaking in monsoon climate with yeast extracellular extract (EE) treatment was analyzed. EE from selected Pichia fermentans an... Read full abstract on PubMed →
Olfaxin, which is a BNIP2 and Cdc42GAP homology (BCH) domain-containing protein, is predominantly expressed in mitral and tufted (M/T) cells in the olfactory bulb (OB). Olfaxin and... Read full abstract on PubMed →
Oil content and bioactive properties of almond and walnut kernels were investigated in developing almond and walnut kernels at 10 days intervals. The oil contents of almond and wal... Read full abstract on PubMed →
In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we meas... Read full abstract on PubMed →
Two outbreaks of salmonellosis were linked to the consumption of raw almonds from California in 2001 and 2004. As a result, federal regulations were developed, which mandate that a... Read full abstract on PubMed →
UNLABELLED: The objectives of this study were to measure sensory texture attributes of 5 types of almonds (blanched slivered, natural sliced, whole blanched, whole dry roasted, and... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.