Papers mentioning bamboo shoots or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Guangxi fermented bamboo shoots (GFBS) are widely appreciated by consumers in China because of their unique aroma. In this study, the dominant aroma compounds of GFBS were investig... Read full abstract on PubMed →
Functional foods offer health benefits that extend beyond basic nutrition, addressing critical public health challenges such as diabetes and hypertension. This study developed a no... Read full abstract on PubMed →
Although diet is a substantial determinant of the human gut microbiome, the interplay between specific foods and microbial community structure remains poorly understood. Coffee is... Read full abstract on PubMed →
Smilax brasiliensis Sprengel is a monocotyledon of the Smilacaceae family, native to the Brazilian Cerrado, popularly known as "salsaparrilha" or "japecanga". In this study, the et... Read full abstract on PubMed →
BACKGROUND: Dietary quinic acid given as the nutritional supplement, which may leads to tryptophan and nicotinamide production in the intestinal tract and NAD+ precursor which can... Read full abstract on PubMed →
The antimicrobial resistance (AMR) has opened a new market for functional foods with antibacterial activities. More than ever before, people are interested in the natural foods tha... Read full abstract on PubMed →
BACKGROUND: Chlorogenic acid (CGA) is a quinic acid conjugate of caffeic acid. It is an ester formed between caffeic acid and the 3-hydroxyl of L-quinic acid. This polyphenol is na... Read full abstract on PubMed →
Phenolics are widespread dietary antioxidants. Among these, chlorogenic acids (CGAs) received considerable attention for their wide distribution and part of human diet with potenti... Read full abstract on PubMed →
This study investigated the effects of various thermal drying methods on the characteristic volatile organic compounds (VOCs) of Rosa roxburghii pomace (RRP) using E-nose, HS-SPME-... Read full abstract on PubMed →
To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvig... Read full abstract on PubMed →
One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this s... Read full abstract on PubMed →
OBJECTIVE: To identify the bamboo VOCs (volatile organic compounds) effect on animal physiological indices, which associated with human health. METHODS: GC/MS was used to analyze t... Read full abstract on PubMed →
Leaf alcohol (Z)-3-hexen-1-ol (Z-3-ol) is emitted by green plants upon mechanical damage. Exposure of intact maize plants to Z-3-ol induces the emission of a volatile blend that is... Read full abstract on PubMed →
The effects of eight compounds, constituting the so-called "natural green odor", including leaf alcohol, on the event-related potential (P300) were investigated. In experiments wit... Read full abstract on PubMed →
Extracellular vesicles (EVs) are pivotal mediators of intercellular communication and have emerged as key biomarkers in biomedical research. Their characterisation is conventionall... Read full abstract on PubMed →
Esters are widely used in food, energy, spices, chemical industry, etc., becoming an indispensable part of life. However, their production heavily relies on the fossil energy indus... Read full abstract on PubMed →
Selenium (Se) maintains soil-plant homeostasis in the rhizosphere and regulates signaling molecules to mitigate cadmium (Cd) toxicity. However, there has been no systematic investi... Read full abstract on PubMed →
Ethyl butyrate is one of the most important flavor substances in Chinese Baijiu and is also an ingredient in various daily-use chemical essences and food flavorings. In this study,... Read full abstract on PubMed →
Burnt-bitter-aroma (BBA), an off-odor reminiscent of burnt grains, is associated with aroma deterioration in strong-aroma Baijiu. The key burnt-bitter-aroma compounds (BBAC) and th... Read full abstract on PubMed →
A compound fermentation of Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavo... 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.