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.
Like many other vertebrates, rodents communicate via pheromones, which favors intraspecies communication. In contrast, kairomones are semiochemicals involved in interspecific commu... Read full abstract on PubMed →
The emerging metal nanoclusters are ideal molecular models for the catalysts in terms of their atomically precise structures and structure-tailored catalytic performance. However,... Read full abstract on PubMed →
In order to contribute to the shift from petro-based chemistry to biobased chemistry, necessary to minimize the environmental impacts of the chemical industry, 2-methoxy-4-vinylphe... Read full abstract on PubMed →
The nutritional components and quality of milk are influenced by the rumen microbiota and its metabolites at different lactation stages. Hence, rumen fluid and milk samples from 6... Read full abstract on PubMed →
Excessive consumption of cookies has been linked to harmful health outcomes owing to the presence of refined carbohydrates and heat-induced toxicants including end products of lipi... Read full abstract on PubMed →
Uncoupling protein 1 (UCP1) in brown or beige adipocytes is a mitochondrial protein that is expected to enhance whole-body energy expenditure. For the high-throughput screening of... Read full abstract on PubMed →
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethyl... Read full abstract on PubMed →
AbstractInterspecies hybridization has been shown to be a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. Thanks to the populari... Read full abstract on PubMed →
Charles T. Currelly, first director of the Royal Ontario Museum, participated in excavations of the tomb of King Nebhepetre, now known as Mentuhotep II, (Dynasty XI) in Deir el-Bah... Read full abstract on PubMed →
Zhenba bacon (ZB), a type of Chinese traditional bacon with a long history, has attracted considerable attention in the Southwest of China for its unique flavor. To elucidate the c... Read full abstract on PubMed →
Solid waste residues from the extraction of essential oils are projected to increase and need to be treated appropriately. Valorization of waste via pyrolysis can generate value-ad... Read full abstract on PubMed →
Benzyl- and methyl-protected 2,4-dihydroxyacetophenones are added under ruthenium catalysis to 4-methoxy- and 3,4-dimethoxystyrene in a completely regioselective manner. Thus, oxyg... Read full abstract on PubMed →
This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose dough... Read full abstract on PubMed →
Diabetes mellitus (DM) is a disease that is caused by a malfunction of carbohydrate metabolism, which plays an important role in the development of long-term diabetic complications... Read full abstract on PubMed →
Scents emitted from excretions provide important information about the owner. Volatile compounds with higher levels in a species and/or sex, or that vary among individuals could be... Read full abstract on PubMed →
BACKGROUND: Identification of cancer biomarkers to allow early diagnosis is an urgent need for many types of tumors, whose prognosis strongly depends on the stage of the disease. C... Read full abstract on PubMed →
Mangosteen fruit is fermented with five different strains (i.e. GRE (Y1), Lalvin RC212 (Y2), Lalvin D254 (Y3), CGMCC2.23 (Y4) and CGMCC2.4 (Y5)) of the yeast Saccharomyces cerevisi... Read full abstract on PubMed →
An aqueous smoke flavouring from rice husk was obtained on a laboratory scale. The volatile compounds were isolated by simultaneous steam distillation-solvent extraction and its id... Read full abstract on PubMed →
Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised and identified using SPME GC-O, GC-PFPD and confirmed using GC-MS. A total o... Read full abstract on PubMed →
A highly uncommon odorant, 3-methyl-2-butene-1-thiol was detected by using Gas Chromatography-Olfactometry (GC-O) and unequivocally identified for the first time in wine. A purge a... 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.