Papers mentioning beef processed or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains... Read full abstract on PubMed →
Two analytical methods based on gas chromatography with direct injection are described for the quantitative analysis of volatile compounds (acetals, aldehydes, esters, alcohols, an... Read full abstract on PubMed →
A simple and sensitive method for the determination of isophorone in food samples was developed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-m... Read full abstract on PubMed →
Few studies have addressed the effects of package material in the absence of light on contributions to fluid milk flavor. The objective of this study was to compare the sensory and... Read full abstract on PubMed →
Disinfection in water treatments induces microplastics (MPs) to produce various derivative products, among which the volatile organic compounds (VOCs) are still poorly understood.... Read full abstract on PubMed →
The host-seeking activity of hematophagous arthropods is essential for arboviral transmission. Here, we demonstrate that mosquito-transmitted flaviviruses can manipulate host skin... Read full abstract on PubMed →
Using olfactory molecular specificity, we examined the inheritance of parental traumatic exposure, a phenomenon that has been frequently observed, but not understood. We subjected... Read full abstract on PubMed →
Pork flavor has received widespread attention from consumers and producers, but the flavor differences and microbial differences in pigs with different intramuscular fat (IMF) cont... Read full abstract on PubMed →
Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volati... Read full abstract on PubMed →
A recycled fermented shrimp paste made by adding old shrimp paste (Antarctic krill paste that has been fermented for 28 T in a room temperature location) and fermenting it again fo... Read full abstract on PubMed →
The flavor of cigar tobacco leaf determines the quality of finished cigar tobacco, and the enhancement of flavor generally relies on microbial fermentation. In this paper, the corr... Read full abstract on PubMed →
Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. The aromatic Louisiana Clearfield Jazzman (CJ) and Thai Jasmine (TJ), and a non... Read full abstract on PubMed →
This study investigated the effects of different storage times (0-24 months) and temperatures (-20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans... Read full abstract on PubMed →
BACKGROUND: Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice... Read full abstract on PubMed →
Sinorhizobium meliloti is a soil bacterium that can establish beneficial symbiosis with legume plants. The fadD gene encodes a long-chain fatty acyl-coenzyme A (CoA) synthetase. In... Read full abstract on PubMed →
This study aims to investigate the potential regulatory network responsible for the meat quality using multi-omics to help developing better varieties. Slaughter performance and me... Read full abstract on PubMed →
Odorant receptors (ORs) are key specialized units for mate and host finding in moths of the Ditrysia clade, to which 98% of the lepidopteran species belong. Moth ORs have evolved t... Read full abstract on PubMed →
This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total... Read full abstract on PubMed →
Fish-mint (Houttuynia cordataThunb.), belonging to family Saururaceae, has long been used as food and traditional herbal medicine. The present study was framed to assess the change... Read full abstract on PubMed →
A field study was conducted to investigate the impact of soil amendments on concentrations of two volatile organic compounds, 2-undecanone and 2-tridecanone, in onion bulbs. The so... 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.