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.
A chalcone was prepared by the reaction of terephthalaldehyde with 3-acetyl-2,5-dimethylthiophene. Treatment of this chalcone with thiosemicarbazide/phenyl hydrazine/guanidine hydr... Read full abstract on PubMed →
F(2)-Isoprostanes (F(2)-IsoPs), regio- and stereoisomers of prostaglandin F(2alpha) (PGF(2alpha)), and urinary F(2)-IsoP metabolites including 2,3-dinor-5,6-dihydro-8-iso-PGF(2alph... Read full abstract on PubMed →
Branched-chain copolymeric polythioesters (PTE) were formed in good yield (approximately 87%) by chemoenzymatic reactions including thiyl radical-induced addition of 1,6-hexanedith... Read full abstract on PubMed →
The development of a method for the analysis of organoarsenic compounds that combines dithiol derivatization with solid-phase microextraction (SPME) sample preparation and gas chro... Read full abstract on PubMed →
Insulin derivatives such as insulin detemir and insulin degludec are U.S. Food and Drug Administration (FDA)-approved long-acting insulin currently used by millions of people with... Read full abstract on PubMed →
The purpose of this study was to develop a sensitive and simple method, based on dispersive derivatization liquid-liquid microextraction-gas chromatography-mass spectrometry (DDLLM... Read full abstract on PubMed →
A simple and sensitive method for the analysis of volatile and semi-volatile sulphur compounds in beer at trace levels was developed using headspace solid-phase microextraction (SP... Read full abstract on PubMed →
Cysteine (Cys) plays a pivotal role in numerous physiological processes and holds significant importance in food analysis. In this study, we designed a novel near-infrared (NIR) fl... 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 →
In an attempt to investigate the carbonyl-trapping abilities of 5-alkylresorcinols, this study describes the role of these compounds in inhibiting the formation of the 2,5-dialkylp... 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 →
Benzenethiols are a class of flavoring ingredients used in the food, pharmaceutical, cosmetics and chemical industries. A rapid and visible colorimetric fluorescent probe was devel... Read full abstract on PubMed →
Reaction of AgBr with TabHPF6 (TabH = 4-(trimethylammonio)benzenethiol) readily produces a unique one-dimensional coordination polymer [(TabH)(AgBr2)]n (1), consisting of anionic c... Read full abstract on PubMed →
The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reacti... Read full abstract on PubMed →
A method for preconcentration of trace heavy metal ions in environmental samples has been reported. The presented method is based on the sorption of Cr(3+), Co(2+), Cu(2+), Fe(3+),... Read full abstract on PubMed →
The stability of the coffee flavor compound furfuryl mercaptan has been investigated in aqueous solutions under Fenton-type reaction conditions. The impact of hydrogen peroxide, ir... Read full abstract on PubMed →
The headspace volatiles from Maillard reaction mixtures of cysteine and ribose heated at 185 degrees C with or without the addition of phosphatidylcholine, either dry or in the pre... Read full abstract on PubMed →
Thermally processed edible mushroom protein hydrolysates exhibit saltiness-enhancing properties. Previous studies have primarily attributed this effect to either an increased conte... Read full abstract on PubMed →
Improvements to the quantification of three white wine impact odorants 3-sulfanylhexan-1-ol, 3-sulfanylhexyl acetate, and 4-sulfanyl-4-methylpentan-2-one, and the non-volatile prec... Read full abstract on PubMed →
For the production of volatile flavour compounds from Agastache rugosa Kuntze (Korean mint) suspension culture, callus was obtained from the leaves of A rugosa. Cell growth of A ru... 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.