Papers mentioning asparagus or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Odors elicit complex patterns of activated olfactory sensory neurons. Knowing the complete olfactome, i.e. the responses in all sensory neurons for all relevant odorants, is desira... Read full abstract on PubMed →
Despite their promising potential, e.g., as ditopic, cooperatively binding Lewis acids, 9,10-dihydro-9,10-dialuminaanthracenes (DAA-R2; R: terminal Al-bonded substituent) have rema... Read full abstract on PubMed →
Vitamins are a vast group of fundamental organic compounds, which are not produced by the human body but are essential for the living organisms' good health. Vitamins B6 and B12 be... Read full abstract on PubMed →
Matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) is commonly used in food and pharmacological sciences to visualize localization of drugs and food... Read full abstract on PubMed →
Aerobic granular sludge potential for concurrent biodegradation of two nitrogenous heterocyclic compounds (NHCs), i.e., pyridine and indole, and ammonia nitrogen along with phenol... Read full abstract on PubMed →
Peroxidation of polyunsaturated fatty acids results in the creation of numerous α, β-unsaturated aldehydes, many of which are complicated by the development of diabetes. Trans, tra... Read full abstract on PubMed →
Household air pollution has adverse effects on cardiovascular health. One of the major sources of household air pollutants is the combustion of cooking oils during cooking. Trans,... Read full abstract on PubMed →
Diatoms liberate volatile, biologically active unsaturated aldehydes following cell damage, which negatively impact upon invertebrate reproductive processes such as fertilization,... Read full abstract on PubMed →
The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied us... Read full abstract on PubMed →
BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling proce... Read full abstract on PubMed →
Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maill... Read full abstract on PubMed →
Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is an important flavor compound in food and a valuable intermediate in pharmaceutical synthesis. Conventional chemical synthesis of 2,5-DMP requires... Read full abstract on PubMed →
Pixian broad bean paste is a traditional Chinese fermented condiment and it is widely acclaimed for the distinctive flavor. Bacillus amyloliquefaciens (B. amyloliquefaciens) SCPC-R... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is a high-value-added alkylpyrazine compound with important applications in both the food and pharmaceutical fields. In response to the increasing co... Read full abstract on PubMed →
2,5-dimethylpyrazine (2,5-DMP) is of important economic value in food industry and pharmaceutical industry, and is now commonly produced by chemical synthesis. In this study, a rec... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is an indispensable additive for flavoring in the food industry and an important substrate for producing hypoglycemic and antilipolytic drugs. Howeve... Read full abstract on PubMed →
BACKGROUND: Lipids and carbohydrates perform essential functions in foods. In recent decades, food scientists have studied the effects of carbohydrate-lipid interactions on the fun... Read full abstract on PubMed →
In order to provide the qualitative data for the 20 commercially available krill oil supplementary products, the levels of omega-3 polyunsaturated fatty acids (PUFA) such as docosa... Read full abstract on PubMed →
BACKGROUND: The relationship between dietary fat quality (DFQ) indices and pre-diabetes has not been well studied. This study aimed to determine the association of DFQ indices and... 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.