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.
Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presenc... Read full abstract on PubMed →
1. Electroolfactorgram (EOG) recordings were made from different regions of the rat olfactory epithelium to test for spatial distribution of odor responses. 2. The EOG recordings s... Read full abstract on PubMed →
Experiments were conducted to determine the influence of dietary amino acids on the threonine requirement of chicks. A diet limiting in threonine and containing the equivalent of 2... Read full abstract on PubMed →
Environmental pollutants, including volatile organic compounds (VOCs), are increasingly linked to chronic kidney disease (CKD), yet this association in hypertensive populations is... Read full abstract on PubMed →
Exposure to volatile organic compounds (VOCs) is widespread and has been implicated in the pathogenesis of various chronic diseases. However, the specific relationship between VOC... Read full abstract on PubMed →
Odorants play a critical role in regulating feeding behavior by signaling potential threats or food sources in the environment. However, the neural mechanisms by which odorants aff... Read full abstract on PubMed →
Several compounds with taste-modulating properties have been investigated, improving the taste impression without having a pronounced intrinsic taste. The best-known representative... Read full abstract on PubMed →
BACKGROUND: The prevalence of hypertension is higher among Black adults than among White and Hispanic adults. Nevertheless, reasons underlying the higher rates of hypertension in t... Read full abstract on PubMed →
Two food flavors, furfuryl mercaptan (2-FFT) and difurfuryl disulfide (DFDS), were investigated as green corrosion inhibitors for the N80 steel in a CO2-saturated solution containi... Read full abstract on PubMed →
The prevalence of Alzheimer's disorder (AD) is increasing worldwide, and the co-morbid anxiety is an important, albeit often neglected problem, which might appear early during dise... Read full abstract on PubMed →
Huddling behavior, a typical social interaction among animals, has the benefits of obtaining social support and adapting environment. Huddling behavior is determined by social (soc... Read full abstract on PubMed →
The aroma and taste of Procambarus clarkii (Girard, 1852) fed with different dietary protein were investigated by E-tongue and gas chromatography-ion migration spectrometry (GC-IMS... Read full abstract on PubMed →
Flavor quality changes of heat-processed beef flavor (HPBF) upon storage are greatly affected by storage conditions. Flavor characterization of HPBF stored for 168 days resulted in... Read full abstract on PubMed →
BACKGROUND: Stress-related disorders are among the most prevalent psychiatric disorders, characterized by excess fear and enhanced avoidance of trauma triggers. Elucidating the mec... Read full abstract on PubMed →
Defense is the basic survival mechanism of animals when facing dangers. Previous studies have shown that the midbrain periaqueduct gray (PAG) was essential for the production of de... Read full abstract on PubMed →
The oxytocin receptor (OXTR) knockout mouse is a model of autism spectrum disorder, characterized by abnormalities in social and olfactory behaviors and learning. Previously, we de... Read full abstract on PubMed →
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs wer... Read full abstract on PubMed →
The neural mechanisms of fear-associated thermoregulation remain unclear. Innate fear odor 2-methyl-2-thiazoline (2MT) elicits rapid hypothermia and elevated tail temperature, indi... Read full abstract on PubMed →
Among rodents, information about the external world is mainly acquired via the olfactory system, which is one of five sensory modalities. Several semiochemical signals are used for... Read full abstract on PubMed →
Olfaction is an evolutionary ancient sense, but it remains unclear to what extent it can influence routine human behavior. We examined whether a threat-relevant predator odor (2-me... 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.