Papers mentioning arabica coffee or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influen... Read full abstract on PubMed →
Aspergillus flavus and Aspergillus niger are fungi which can contaminate dried figs before and after harvest and consequently produce aflatoxins (AFs) and ochratoxin A (OTA). Many... Read full abstract on PubMed →
Feather pecking is a behavior that occurs in order to cope with a constrained environment and is a serious problem in the egg production industry. This longitudinal study was condu... Read full abstract on PubMed →
The effects of Lactobacillus plantarum UFLA CH3, Pediococcus acidilactici UFLA BFFCX 27.1, and Torulaspora delbrueckii UFLA FFT2.4 inoculation on the volatile compound profile of f... Read full abstract on PubMed →
A suite of volatiles have previously been identified as specific markers of Mycobacterium tuberculosis metabolism in vitro. These markers - methyl phenylacetate, methyl p-anisate,... Read full abstract on PubMed →
5-Hydroxymethylfurfural (HMF) and furfuryl alcohol (FFA) are present in numerous foodstuffs at high levels. FFA is also used for the production of polymers. Both compounds had demo... Read full abstract on PubMed →
Worldwide, tuberculosis (TB) kills nearly 2 million people annually, yet rapid diagnosis still relies on a 100-year-old method of sputum staining for acid-fast bacilli. The advent... Read full abstract on PubMed →
Chorioallantoic membranes (CAMs) were used to determine which extracellular matrix molecules play essential roles in growth and vascular development in vivo and whether expression... Read full abstract on PubMed →
Recently, it was reported that furfuryl ethyl ether is an important flavor compound indicative of beer storage and aging conditions. A study of the reaction mechanism indicates tha... Read full abstract on PubMed →
Based on prior work, we hypothesized that cigarette smoke contains chemicals that can inhibit growth of the chick chorioallantoic membrane (CAM). In this study, gas chromatography... Read full abstract on PubMed →
2,3-Diethyl-5-methylpyrazine (DEMP) is recognized for its unique nutty scent but faces limitations due to rapid evaporation. The primary objective of this study was to explore the... Read full abstract on PubMed →
This study evaluated the inoculation of Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, in wet-processed conilon coffee. Wet fermentation was con... Read full abstract on PubMed →
A bacterium was isolated from the waste gas treatment plant at a fishmeal processing company on the basis of its capacity to use 2,3-diethyl-5-methylpyrazine (DM) as a sole carbon... Read full abstract on PubMed →
The present study investigated the phytochemical composition of Thymus capitatus L. essential oil (TCEO) harvested in Morocco using GC-MS-MS analysis. Both in vitro and in silico a... Read full abstract on PubMed →
Acoustic cavitation is a cutting-edge and eco-friendly advanced oxidation technology with significant efficacy in removing organic pollutants from water. Despite its potential, res... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Garcinia oligantha Merr. is an ethnomedicine plant mainly distributed in Guangdong and Hainan, China. It has the effects of heat-clearing and detoxi... Read full abstract on PubMed →
The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography-mass spectrometry/olfac... Read full abstract on PubMed →
RATIONALE: Toluene is a volatile organic compound used in domestic and industrial applications. The main routes of workplace exposure to toluene are inhalation and dermal contact.... Read full abstract on PubMed →
α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, and enzymatic... Read full abstract on PubMed →
Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different... Read full abstract on PubMed →
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.