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.
To identify the component(s) causing the foxy odor, characteristic for some Fritillaria imperialis cultivars, the headspace of flower bulbs was analyzed using gas chromatography-ol... Read full abstract on PubMed →
Domestic cats spray urine with species-specific odor for territorial marking. Felinine (2-amino-7-hydroxy-5,5-dimethyl-4-thiaheptanoic acid), a putative pheromone precursor, is exc... Read full abstract on PubMed →
Together with 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate, already known to contribute to the aroma of passion fruit (Passiflora edulis), 3-mercapto-3-methylbutan-1-ol and 3-m... Read full abstract on PubMed →
This study outlines a method for producing chemically recyclable crosslinked polyesters using renewable polyols-glycerol and sorbitol-combined with adipic acid (AA), which is trans... Read full abstract on PubMed →
UbiA-type terpene synthases, traditionally annotated as prenyltransferases, have been shown to catalyze terpene cyclization in recent years, expanding their catalytic repertoire be... Read full abstract on PubMed →
Roasting significantly affects heterocyclic compound formation in tea. This study investigated and identified 9 rarely reported alkyloxazoles in tea infusion using SPME and SPE. Th... Read full abstract on PubMed →
Guanidinoacetate Methyl Transferase (<i>GAMT</i>) deficiency is a rare disease characterized by neurodevelopmental derangements, epilepsy, and movement disorders. The condition ari... Read full abstract on PubMed →
Low molecular weight (LMW) esters, like ethyl acetate, methyl formate or butyl acetate, are widespread bulk chemicals in many industries. Each of them is currently produced in huge... Read full abstract on PubMed →
A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor qualit... Read full abstract on PubMed →
Inflammatory bowel disease (IBD) is a serious disorder, and exploration of active compounds to treat it is necessary. An acidic polysaccharide named SUSP-4 was purified from <i>Sel... Read full abstract on PubMed →
The present study aims to explore the phytochemical constitution and biological activities of Cleome felina L.f. (Cleomaceae). C. felina (leaves, stem, and root) extracts (acetone,... Read full abstract on PubMed →
The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde−glutathione−rib... Read full abstract on PubMed →
Detection of toxic and flammable gases and volatile organic compounds (VOCs) released from Li-ion batteries during thermal runaway can generate an early warning. A submicron (∼0.15... Read full abstract on PubMed →
Bifunctional catalysts with tandem processes have achieved great success in a wide range of important catalytic processes, however, this concept has hardly been applied in the elim... Read full abstract on PubMed →
<h4>Objective</h4>This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty... Read full abstract on PubMed →
Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the premise of its... Read full abstract on PubMed →
As the oxidation of yak ghee is inevitable and as consumer demand for natural products continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by mea... Read full abstract on PubMed →
To investigate the general fermentation characteristics of doenjang-meju (a Korean traditional soybean brick), they were periodically collected from eight different manufacturers d... Read full abstract on PubMed →
A new analytical method for the determination of six volatile short and medium-chain fatty acids (acetic, propionic, isobutyric, isovaleric, hexanoic, and octanoic acids) through l... Read full abstract on PubMed →
This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putresci... 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.