Peer-Reviewed Research Database

Asparagus — 1,553 papers

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.

Top Contributing Institutions

Where the asparagus research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

State Key Laboratory of Food Science and Technology

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Beijing Technology and Business University

Ministry of Agriculture and Rural Affairs

China Agricultural University

Inserm

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2020 'MDPI AG' aroma analysis

Comparison of the novel thin film-solid phase microextraction and sorptive extraction methods for Picual and Hojiblanca olive oil volatile fraction analysis in headspace

For first time, the new device named thin film solid phase microextraction (TF-SPME) has been used to determine the volatile profile of the Picual and Hojiblanca varieties of extra... Read full abstract on PubMed →

PMID: doi:10.3390/foods9060748 DOI: 10.3390/foods9060748

2016 Natural product research gc ms

Chemical composition and biological evaluation of the volatile constituents from the aerial parts of Nephrolepis exaltata (L.) and Nephrolepis cordifolia (L.) C. Presl grown in Egypt.

The essential oil from the aerial parts of Nephrolepis exaltata and Nephrolepis cordifolia obtained by hydro-distillation were analyzed by gas chromatography/ mass spectrometry. Th... Read full abstract on PubMed →

PMID: 26211503 DOI: 10.1080/14786419.2015.1046070

2016 South African Journal of Enology and Viticulture aroma analysis

Characteristic Aroma Compounds in Two New Vitis vinifera Cultivars (Table Grapes) and Impact of Vintage and Greenhouse Cultivation

‘Zaoheibao’ (a red tetraploid hybrid) and ‘Wuhecuibao’ (a white triploid hybrid) grapes have beenobtained from Guibao♀ (diploid, Vitis vinifera) × Zaomeigui♂ (diploid, V. vinifera)... Read full abstract on PubMed →

PMID: doi:10.21548/35-2-1015 DOI: 10.21548/35-2-1015

1999 Journal of agricultural and food chemistry aroma analysis

Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts.

A stable isotope dilution assay was developed for the quantitation of the hazelnut odorant 5-methyl-(E)-2-hepten-4-one by mass chromatography using synthesized [(2)H](2)-5-methyl-(... Read full abstract on PubMed →

PMID: 10552493 DOI: 10.1021/jf9810214

2022 Food chemistry aroma analysis

Physicochemical and volatile characteristics present in different grain layers of various rice cultivars.

Five rice cultivars were applied for investigating effect of milling degree on rice physicochemical properties. The first layer had the lowest peak viscosity, followed by the secon... Read full abstract on PubMed →

PMID: 34560335 DOI: 10.1016/j.foodchem.2021.131119

1990 Journal of chemical ecology gc ms

Chromatographic analysis of species specific odor profiles inMastomys natalensis andM. coucha (Rodentia: Muridae).

Whole-body volatiles from males of the cryptic multimammate mouse speciesMastomys natalensis andM. coucha were analyzed by dynamic solvent effect sampling and capillary gas chromat... Read full abstract on PubMed →

PMID: 24264321 DOI: 10.1007/BF00988077

2019 'Elsevier BV' other

Capillary electrophoresis-mass spectrometry metabolic fingerprinting of green and roasted coffee

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 →

PMID: doi:10.1016/j.chroma.2019.07.007 DOI: 10.1016/j.chroma.2019.07.007

2018 Analytica chimica acta other

Ultra-high performance supercritical fluid chromatography in impurity control: Searching for generic screening approach.

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 →

PMID: 30322546 DOI: 10.1016/j.aca.2018.07.008

2002 Journal of agricultural and food chemistry sensory panel

Identification of distinctive volatile compounds in fish sauce.

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 →

PMID: 12207484 DOI: 10.1021/jf020405y

2025 Food chemistry sensory panel

Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics.

The lipid-flavor transformation mechanism during independently screened Lactiplantibacillus plantarum B22-mediated cream fermentation remains unclear. This study integrated flavoro... Read full abstract on PubMed →

PMID: 40876156 DOI: 10.1016/j.foodchem.2025.146036

2025 other

Correlation of volatile flavors with physicochemical properties and microbiota and verification of resultant flavor variation patterns in sauce-braised duck flippers during refrigeration

This research examined the volatile organic compounds (VOCs), physicochemical characteristics, and microbial communities in refrigerated sauce-braised duck flippers (SDFs). Analysi... Read full abstract on PubMed →

PMID: 41103386 DOI: 10.1016/j.fochx.2025.103101 Full text on PMC

2024 Frontiers in microbiology gc ms

Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu.

INTRODUCTION: Fengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages,... Read full abstract on PubMed →

PMID: 39040905 DOI: 10.3389/fmicb.2024.1435765 Full text on PMC

2024 other

Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives.

The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food... Read full abstract on PubMed →

PMID: 39459189 DOI: 10.3390/molecules29204820 Full text on PMC

2023 Frontiers in nutrition aroma analysis

Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation.

The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling pro... Read full abstract on PubMed →

PMID: 37125035 DOI: 10.3389/fnut.2023.1118710 Full text on PMC

2006 Journal of agricultural and food chemistry aeda

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).

The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dil... Read full abstract on PubMed →

PMID: 16910727 DOI: 10.1021/jf060824l

2025 Frontiers in plant science other

Metabolomic profiling of finger millet: unlocking the secrets of a nutritious staple food.

INTRODUCTION: Finger millet (Eleusine coracana) is gaining increasing recognition as a functional food and a promising source of nutraceuticals for mitigating metabolic disorders,... Read full abstract on PubMed →

PMID: 41281326 DOI: 10.3389/fpls.2025.1570787 Full text on PMC

2025 other

Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis.

The flavor evolution of unsweetened green tea beverage (USGTB) under actual storage is critical for quality control yet remains unclear. Unlike previous studies conducted by accele... Read full abstract on PubMed →

PMID: 40157108 DOI: 10.1016/j.foodchem.2025.144039

2024 Food chemistry: X other

Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis.

Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process... Read full abstract on PubMed →

PMID: 38370299 DOI: 10.1016/j.fochx.2024.101208 Full text on PMC

2022 Scientific reports gc ms

Bioactive compounds, antibacterial and antioxidant activities of methanol extract of Tamarindus indica Linn.

Tamarindus indica is one of the tropical medicinal plants that has been attributed curative potential of numerous diseases by many rural dwellers. This study was designed to evalua... Read full abstract on PubMed →

PMID: 35676439 DOI: 10.1038/s41598-022-13716-x Full text on PMC

2020 Food chemistry gc ms

Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food.

This study reports the heat-induced formation of furan by decarboxylation of 2-furoic acid, and 2-methylfuran by dehydration of furfuryl alcohol under dry conditions. Model systems... Read full abstract on PubMed →

PMID: 31472386 DOI: 10.1016/j.foodchem.2019.125406

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.