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.
1 3Fish Sci (2015) 81:947–957DOI 10.1007/s12562-015-0907-2ORIGINAL ARTICLE Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–ma... Read full abstract on PubMed →
and carotenoid pigments have been sustainably extracted from anchovy fillet leftovers using biobased limonene. The oil is conveniently stabilized by adsorption on periodic mesoporo... Read full abstract on PubMed →
-anisidine value, total oxidation number, acid value, oligomers, antioxidant content, and induction time) as well as changes in fatty acid content, volatiles, isoprostanoids, and o... Read full abstract on PubMed →
The antioxidative, antibacterial, and food functional properties of the half-fin anchovy hydrolysates (HAHp)-glucose conjugates formed by Maillard reaction (MR) were investigated,... Read full abstract on PubMed →
Myeolchi-aekjeot (MA) in Korea is produced outdoors without temperature controls, which is a major obstacle to produce commercial MA products with uniform quality. To investigate t... Read full abstract on PubMed →
The aim of this work was to develop a capillary electrophoresis-mass spectrometry (CE-ESI-QToF-MS) method to carry out the metabolic fingerprinting of green and roasted coffee samp... Read full abstract on PubMed →
In this study, 63 compounds measured as 10 individual mixtures containing in each case an active pharmaceutical ingredient and its relevant impurities, and additional set of 7 basi... Read full abstract on PubMed →
To make clear the distinctive odorants of fish sauce, addition tests were carried out with respect to deodorized fish sauce samples. Volatiles from the headspace gas of nontreated... Read full abstract on PubMed →
This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic ac... Read full abstract on PubMed →
(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma com... Read full abstract on PubMed →
Botrytis cinerea, a highly destructive phytopathogenic fungi, infects the plant and fruit of many economically important crops, causing severe economic losses. Here, we obtained an... Read full abstract on PubMed →
Methylglyoxal (MG) is a highly reactive alpha-oxoaldehyde formed endogenously in numerous enzymatic and nonenzymatic reactions. It modifies arginine and lysine residues in proteins... Read full abstract on PubMed →
BACKGROUND: Trimethylamine N-oxide (TMAO) is a gut- and food-derived molecule. Elevated TMAO concentrations have been associated with an increased risk of cardiovascular disease (C... Read full abstract on PubMed →
Trimethylaminuria (TMAU) is a rare metabolic syndrome caused by the accumulation of trimethylamine in the body, causing odor emissions similar to rotten fish in affected patients.... Read full abstract on PubMed →
Recent studies have shown that a pro-inflammatory diet and dysbiosis, especially a high level of trimethylamine-N-oxide (TMAO), are associated with various adverse health condition... Read full abstract on PubMed →
BACKGROUND: Trimethylamine N-oxide (TMAO) is a metabolite that has attracted attention due to its positive association with several chronic non-communicable diseases such as insuli... Read full abstract on PubMed →
Trimethylamine-N-oxide (TMAO) is generated in a microbial-mammalian co-metabolic pathway mainly from the digestion of meat-containing food and dietary quaternary amines such as pho... Read full abstract on PubMed →
Saliva is an aqueous fluid found in the oral cavity playing fundamental role in the preservation and maintenance of oral health. Apart from higher molecular-weight constituents, it... Read full abstract on PubMed →
Trimethylamine (TMA) is a volatile tertiary aliphatic amine that is derived from the diet either directly from the consumption of foods containing TMA, or by the intake of food con... Read full abstract on PubMed →
Wild edible boletes mushrooms are regarded as a delicacy in many countries and regions due to their rich nutritional contents and strong aromatic compounds. This study aimed to ide... 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.