Papers mentioning beef or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Volatile organic compounds (VOCs) produced by bacteria play an important, yet relatively unexplored role in interactions between plants and phytopathogens. In this study, the soil... Read full abstract on PubMed →
Following previous reports that male deer mice, Peromyscus maniculatus, produce chemical signals that attract conspecific females, we analysed and field-tested sex-attractant semio... Read full abstract on PubMed →
Fishy odor, as an offensive and unpleasant odor, could occur in drinking water source with poor nutrition, it is usually considered to be associated with odor-producing microalgae.... Read full abstract on PubMed →
Fugitive emission has been becoming an important source of volatile organic compounds (VOCs) in pharmaceutical industry, but the exact contribution of fugitive emission remains inc... Read full abstract on PubMed →
The Bacillus velezensis GJ-7 strain isolated from the rhizosphere soil of Panax notoginseng showed high nematicidal activity and therefore has been considered a biological control... Read full abstract on PubMed →
Disgusting fishy odor could break out inside oligotrophic drinking waterbody in winter with low temperature. Nevertheless, fishy odor-producing algae and corresponding fishy odoran... Read full abstract on PubMed →
The present work is focused on the development of an analytical platform to elucidate the metabolic pathway of PTSO from onion, an organosulfur compound well-known for its function... Read full abstract on PubMed →
BACKGROUND: Resistance to insect pests is an important self-defense characteristic of pepper plants. However, the resistance of different pepper cultivars to Spodoptera litura larv... Read full abstract on PubMed →
The influence of the molecular structures of flavor compounds (specifically, variations in chain length and functional groups) on the binding of the flavor compounds (Z)-2-penten-1... Read full abstract on PubMed →
The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain w... Read full abstract on PubMed →
Volatile compounds of raw and cooked green kohlrabi were investigated using a sensomics approach. A total of 55 odor-active compounds were detected and identified in raw and cooked... Read full abstract on PubMed →
To investigate the seasonal variations in the concentrations of atmospheric volatile organic compounds (VOCs) in the urban area of Chengdu, VOC species were monitored from December... Read full abstract on PubMed →
Pseudomonas are common spoilage agents of aerobically stored fresh foods. Their ability to cause spoilage is species- and may be strain-specific. To improve our understanding of th... Read full abstract on PubMed →
A pre-concentrator-GC-MS/FID was used to investigate the characteristics of volatile organic compounds (VOCs) based on the flue gases emitted from five biomass-pellets-fired boiler... Read full abstract on PubMed →
The algae-induced odorous black water agglomerate (OBWA) is a phenomenon in which water turns black and emits odorous gas. It is an ecological and environmental problem that has oc... Read full abstract on PubMed →
In this study volatile and non-volatile compounds, as well as some breeding parameters, were measured in mature fruits of elite sweet pepper (Capsicum annuum) lines and hybrids fro... Read full abstract on PubMed →
Insect-passaged cultures of entomopathogenic fungi grown on potato dextrose agar media have been shown to have altered virulence and profiles of volatile compounds. The present stu... Read full abstract on PubMed →
To identify the character impact odorant of high-heat skim milk powder (HHSMP), a comparative study using ultrahigh-temperature (UHT) milk was performed. Aroma concentrate was prep... Read full abstract on PubMed →
Quantitative stir bar sorptive extraction methodology, followed by gas chromatography-mass spectrometry (GC-MS) and element-specific atomic emission detection (AED) were utilized t... Read full abstract on PubMed →
Virgin olive oils produced at wide ranges of malaxation temperatures (15, 30, 45, and 60 degrees C) and times (30, 60, 90, and 120 min) in a complete factorial experimental design... 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.