Peer-Reviewed Research Database

Anchovy — 355 papers

Papers mentioning anchovy or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the anchovy research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Centre National de la Recherche Scientifique

Tianjin University of Science and Technology

Beijing Technology and Business University

Chinese Academy of Agricultural Sciences

Consejo Superior de Investigaciones Científicas

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2004 Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation other

Renal response to lithogenic and anti-lithogenic supplement challenges in a stone-free population group.

OBJECTIVE: In South Africa, urolithiasis is extremely rare in the black population, but is common in the white population. The objective of this study was to investigate the indivi... Read full abstract on PubMed →

PMID: 15232796 DOI: 10.1053/j.jrn.2004.04.007

1999 Journal of agricultural and food chemistry other

Biochemical characterization of cystine lyase from broccoli (Brassica oleracea var. italica).

Cystine lyase is the enzyme responsible for off-aroma deterioration in fresh unblanched broccoli. In this research, cystine lyase purification from broccoli has been optimized. Onl... Read full abstract on PubMed →

PMID: 10794613 DOI: 10.1021/jf981153x

1980 The British journal of nutrition unrelated

Growth and liver enzyme response in growing rats to graded levels of methionine plus cystine in fortified-barley diets. Response at constant methionine:cystine.

1. Twenty-eight male rats of initial age 27 d were fed on fortified-barley diets for 3 weeks. In all experimental diets, both crude protein (nitrogen x 6.25) and methionine:cystine... Read full abstract on PubMed →

PMID: 7370212 DOI: 10.1079/bjn19800080

2023 The Plant journal : for cell and molecular biology other

Natural variations in the Sl-AKR9 aldo/keto reductase gene impact fruit flavor volatile and sugar contents.

The unique flavors of different fruits depend upon complex blends of soluble sugars, organic acids, and volatile organic compounds. 2-Phenylethanol and phenylacetaldehyde are major... Read full abstract on PubMed →

PMID: 37243881 DOI: 10.1111/tpj.16310

2007 Phytochemistry aroma analysis

Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol.

The volatile compounds, 2-phenylacetaldehyde and 2-phenylethanol, are important for the aroma and flavor of many foods, such as ripe tomato fruits, and are also major constituents... Read full abstract on PubMed →

PMID: 17644147 DOI: 10.1016/j.phytochem.2007.06.005

2023 Foods (Basel, Switzerland) sensory panel

Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage.

Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it... Read full abstract on PubMed →

PMID: 37509802 DOI: 10.3390/foods12142711 Full text on PMC

2022 Journal of the science of food and agriculture other

Effects of exogenous sucrose and selenium on plant growth, quality, and sugar metabolism of pea sprouts.

BACKGROUND: Pea sprouts are considered a healthy food. Sucrose is a key nutritional factor affecting taste and flavor. Meanwhile, selenium (Se) is an essential micronutrient that p... Read full abstract on PubMed →

PMID: 34741307 DOI: 10.1002/jsfa.11626 Full text on PMC

2021 Food hydrocolloids aroma analysis

Flavour distribution and release from gelatine-starch matrices.

Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase s... Read full abstract on PubMed →

PMID: 33658741 DOI: 10.1016/j.foodhyd.2020.106273 Full text on PMC

2021 other

Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences.

The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) applicat... Read full abstract on PubMed →

PMID: 34973592 DOI: 10.1016/j.foodchem.2021.131953

2018 Appetite other

Conditioned flavor preferences in animals: Merging pharmacology, brain sites and genetic variance.

The elucidation of the behavioral, neurochemical, neuroanatomical and genetic substrates mediating the development of conditioned flavor preferences (CFP) is one of the multi-facet... Read full abstract on PubMed →

PMID: 27988368 DOI: 10.1016/j.appet.2016.12.015

2025 gc ms

Improving the utilization of summer tea leaves through steam explosion technology: flavor transformation and cold-brewing feasibility.

Summer tea leaves, characterized by thick cell walls, low aroma, and strong bitterness, are generally considered unsuitable for high-quality tea production. This study investigated... Read full abstract on PubMed →

PMID: 41275556 DOI: 10.1016/j.foodchem.2025.147224

2022 International journal of molecular sciences pharmacology

Caffeine and Its Antioxidant Properties-It Is All about Dose and Source.

Caffeine is the most frequently used substance with a central nervous system stimulant effect, but its consumption is most often due to the intake of foods and drinks that contain... Read full abstract on PubMed →

PMID: 36361861 DOI: 10.3390/ijms232113074 Full text on PMC

2018 Nutrients unrelated

Caffeine in the Diet: Country-Level Consumption and Guidelines.

Coffee, tea, caffeinated soda, and energy drinks are important sources of caffeine in the diet but each present with other unique nutritional properties. We review how our increase... Read full abstract on PubMed →

PMID: 30445721 DOI: 10.3390/nu10111772 Full text on PMC

2017 International journal of food sciences and nutrition other

Caffeine, coffee, and appetite control: a review.

Coffee and caffeine consumption has global popularity. However, evidence for the potential of these dietary constituents to influence energy intake, gut physiology, and appetite pe... Read full abstract on PubMed →

PMID: 28446037 DOI: 10.1080/09637486.2017.1320537

2017 Frontiers in psychiatry other

The Safety of Ingested Caffeine: A Comprehensive Review.

Caffeine is the most widely consumed psychoactive drug in the world. Natural sources of caffeine include coffee, tea, and chocolate. Synthetic caffeine is also added to products to... Read full abstract on PubMed →

PMID: 28603504 DOI: 10.3389/fpsyt.2017.00080 Full text on PMC

2016 Practical neurology unrelated

Effects of coffee/caffeine on brain health and disease: What should I tell my patients?

Over the last decade, Food Regulation Authorities have concluded that coffee/caffeine consumption is not harmful if consumed at levels of 200 mg in one sitting (around 2½ cups of c... Read full abstract on PubMed →

PMID: 26677204 DOI: 10.1136/practneurol-2015-001162

2016 Nutrients unrelated

Caffeine Consumption and Sleep Quality in Australian Adults.

Caffeine is commonly consumed to help offset fatigue, however, it can have several negative effects on sleep quality and quantity. The aim of this study was to determine the relati... Read full abstract on PubMed →

PMID: 27527212 DOI: 10.3390/nu8080479 Full text on PMC

2014 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association unrelated

Beverage caffeine intakes in the U.S.

Caffeine is one of the most researched food components, with the vast majority of dietary contributions coming from beverage consumption; however, there is little population-level... Read full abstract on PubMed →

PMID: 24189158 DOI: 10.1016/j.fct.2013.10.042

2023 Critical reviews in biotechnology other

Microbial production of vitamin B5: current status and prospects.

Vitamin B5, also called D-pantothenic acid (D-PA), is a necessary micronutrient that plays an essential role in maintaining the physiological function of an organism. It is widely... Read full abstract on PubMed →

PMID: 36210178 DOI: 10.1080/07388551.2022.2104690

2023 Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan unrelated

[Analysis of Free Pantothenic Acid in Foods by HPLC and LC-MS/MS].

A simple and reliable analytical method has been developed for the determination of pantothenic acid in food. For the high-protein food, 20 mL of water was added to 2 g of sample,... Read full abstract on PubMed →

PMID: 36858591 DOI: 10.3358/shokueishi.64.47

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.