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.
Plants communicate with microorganisms by exchanging chemical signals throughout the phytosphere. Such interactions are important not only for plant productivity and fitness, but a... Read full abstract on PubMed →
The prevalence of obesity is increasing in nowadays societies and, despite being a multifactorial disease, it has a significant correlation with food intake. The control of food in... Read full abstract on PubMed →
Plant growth-promoting rhizobacteria (PGPR) can potentially be used as an alternative strategy to control plant diseases. In this study, strain ST-TJ4 isolated from the rhizosphere... Read full abstract on PubMed →
Metabolomics is a powerful tool used to understand comprehensive changes in the metabolic response and to study the phenotype of an organism by instrumental analysis. It most commo... Read full abstract on PubMed →
BACKGROUND: 2-Alkyl-3-methoxypyrazines (MPs) are naturally occurring aromatic compounds involved in insect chemical communication as both pheromones and allelochemicals. Although r... Read full abstract on PubMed →
Many animals protect themselves from predation with chemicals, both self-made or sequestered from their diet. The potential drivers of the diversity of these chemicals have been lo... Read full abstract on PubMed →
In this work, a sensomics approach was followed to determine the chemical constituents responsible for sour guava (Psidium friedrichsthalianum Nied.) aroma. The odour-active volati... Read full abstract on PubMed →
Submerged and solid-state bioprocesses have been extensively explored worldwide and employed in a number of important studies dealing with microbial cultivation for the production... Read full abstract on PubMed →
Trapping brown rats is challenging because they avoid newly placed traps in their habitat. Herein, we report the identification of the sex pheromone produced by male brown rats and... Read full abstract on PubMed →
Methoxypyrazines are volatile compounds found in plants, microbes, and insects that have potent vegetal and earthy aromas. With sensory detection thresholds in the low ng L(-1) ran... Read full abstract on PubMed →
Pseudomonas tolaasii is the main bacterial pathogen of several mushroom species. In this paper we report that strains of P. tolaasii produce volatile substances inducing in vitro m... Read full abstract on PubMed →
The Asian wood-boring beetle Anoplophora chinensis (Forster) (Coleoptera: Cerambycidae) is an important pest of hardwood trees in its native range, and has serious potential to inv... Read full abstract on PubMed →
Everolimus, an orally administered rapamycin analog, has recently been approved by the U.S. Food and Drug Administration for treatment of renal cell carcinoma (RCC) refractory to i... Read full abstract on PubMed →
In the past few years several researchers have approached the problem of traceability of dairy products mainly by examining the volatile compounds that could be transferred from fo... Read full abstract on PubMed →
Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previous... Read full abstract on PubMed →
GOAL, SCOPE AND BACKGROUND: Within the non-methane hydrocarbons, alkanes constitute the largest fraction of the anthropogenic emissions of volatile organic compounds. For the case... Read full abstract on PubMed →
Homeowners, small fruit growers, and wine makers are concerned with noxious compounds released by multicolored Asian ladybird beetles (Harmonia axyridis, Coleoptera: Coccinellidae)... Read full abstract on PubMed →
Static headspace sampling technique coupled with gas chromatography and mass spectrometry was used to investigate the presence of volatile 2-alkyl-3-methoxypyrazines in three diffe... Read full abstract on PubMed →
This paper compares the volatile compound and fatty acid compositions of grilled beef from Aberdeen Angus and Holstein-Friesian steers slaughtered at 14 months, each breed fed from... Read full abstract on PubMed →
Heat and alkali treatment of food proteins widely used in food processing results in the formation of crosslinked amino acids such as lysinoalanine, ornithinoalanine, lanthionine,... 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.