Papers mentioning beans or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The identification and correction of negative factors, such as 4-ethylphenol and ethanethiol, is important to comply with food safety regulations and avoid economic losses to winer... Read full abstract on PubMed →
Pharmaceutical factories produce a large amount of volatile organic compounds (VOCs), which may pose a potential health threat to the environment, workers, and nearby residents. Sa... Read full abstract on PubMed →
There is a rising interest in the modeling and predicting of chromatographic retention. The progress towards more complex and comprehensive models emphasized the need for broad rel... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of the substance 2-hydroxy-4-methoxybenzaldehyde [FL-no: 05.229] as a new flavouring sub... Read full abstract on PubMed →
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This stud... Read full abstract on PubMed →
Full Terms & Conditions of access and use can be found athttps://www.tandfonline.com/action/journalInformation?journalCode=hnuc20Nutrition and CancerISSN: (Print) (Online) Journal... Read full abstract on PubMed →
The 5-(4-substituted-arylidene)-1,3-dimethylpyrimidine-2,4,6-triones were tested as visible light sensitizers for phenyltrialkylborate salts applied to initiate polymerization proc... Read full abstract on PubMed →
fmicb-11-582778 October 13, 2020 Time: 18:44 # 1REVIEWpublished: 15 October 2020doi: 10.3389/fmicb.2020.582778Edited by:Maria Cristina D. Vanetti,Universidade Federal de Viçosa, Br... Read full abstract on PubMed →
The inhibitory effect of aroma extracts isolated from dried soybeans, mung beans, kidney beans, and azuki beans on malonaldehyde (MA) formation from horse blood plasma oxidized wit... Read full abstract on PubMed →
Submerged fermentation offers a controlled environment for coffee processing, ensuring a consistent temperature and aerobic-anaerobic conditions, making it a superior alternative t... Read full abstract on PubMed →
of 3 stages: (1) water absorption of ground coffee, (2) transfer of soluble components from coffee to water, (3) separation of extract from grounds (Wang et al., 2016). Coffee brew... Read full abstract on PubMed →
full factorial design was used to perform direct hot solid-liquid extractions in 4 mL vials, varying the ground grains and solvent ratios, temperatures, and times. An optimal condi... Read full abstract on PubMed →
This study analyzed the phytochemical composition and functional properties of leaves and green beans from seven Arabica coffee cultivars. The total phenolic and flavonoid contents... Read full abstract on PubMed →
Common bean (Phaseolus vulgaris L.) is an essential food staple and source of income for small-holder farmers across Africa. However, yields are greatly threatened by fungal diseas... Read full abstract on PubMed →
This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup qualit... Read full abstract on PubMed →
The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification... Read full abstract on PubMed →
The organic composition of Arabica coffee beans, particularly fatty acids, significantly influences their overall quality. After measuring its composition of fatty acids, it contai... Read full abstract on PubMed →
< .05) sensory scores on color, aroma, taste, texture, and overall acceptability. Therefore, the physical traits of cooked biofortified common bean varieties are a major contributo... Read full abstract on PubMed →
Cordyceps, a genus of Ascomycetes, represents a group of fungi that has attracted considerable attention from both the scientific community and practitioners of traditional medicin... Read full abstract on PubMed →
< 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly pr... 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.