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.
Volatile compounds formed from the reaction of 3-hydroxy-2-butanone/ammonium acetate at 25, 55 and 85 degrees C were investigated. Six compounds were characterized by gas chromatog... Read full abstract on PubMed →
Early diagnosis is crucial for successful cancer treatment. As a mitochondrial metabolic disease, cancer produces volatile organic metabolites that are present in earwax, allowing... Read full abstract on PubMed →
1-butanethiol, a volatile mercaptan that is harmful and has a persistent odor, was adsorbed from a gaseous stream onto granulated activated carbon (AC) that was doped with Cu, Fe,... Read full abstract on PubMed →
The global transition towards sustainable living has led to a growing demand for innovative food products that enhance environmental sustainability. Traditional meat production is... Read full abstract on PubMed →
Sidr honey is a valuable source of bioactive compounds with promising biological properties. In the present study, antimicrobial, antioxidant, and anti-quorum sensing properties of... Read full abstract on PubMed →
Garlic (<i>Allium sativum</i> L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into seve... Read full abstract on PubMed →
Assessment and treatment of postoperative pain can be challenging as objective examination techniques to detect and quantify pain are lacking. We aimed to investigate changes of ex... Read full abstract on PubMed →
Odorous emissions from agricultural and waste management operations can cause annoyance to local populations. Volatile sulfur compounds (VSCs) are dominant odorants that are often... Read full abstract on PubMed →
Volatile sulfur compounds (VSCs) are a major component of odorous emissions that can cause annoyance to local populations surrounding wastewater, waste management and agricultural... Read full abstract on PubMed →
The quality of the flavor of potatoes is a crucial determinant in the commercial success of a potato variety. Plant nutrition promotes the synthesis of amino acids, and the applica... Read full abstract on PubMed →
The role of microbial volatile organic compounds (MVOCs) in promoting plant growth has received much attention. We isolated Paenibacillus peoriae from mangrove rhizosphere soil, wh... Read full abstract on PubMed →
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), Fren... Read full abstract on PubMed →
Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method... Read full abstract on PubMed →
This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws... Read full abstract on PubMed →
Every year about 20% of the globally produced meat gets lost due to microbial spoilage. Nevertheless, the demand for processed meat is constantly rising and producers are searching... Read full abstract on PubMed →
Red pepper seeds were roasted with constant stirring for 6, 9, 10, and 12 min at 210 degrees C, and oils were extracted from the roasted red pepper seeds using an expeller. The iod... Read full abstract on PubMed →
The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food... Read full abstract on PubMed →
PURPOSE OF REVIEW: Asthma is the most common chronic disease of childhood. Environmental exposures, such as allergens and pollutants, are ubiquitous factors associated with asthma... Read full abstract on PubMed →
Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used... Read full abstract on PubMed →
Odor is a critical environmental problem that negatively affects people's quality of life. Wastewater treatment plants (WWTPs) often emit various odorous compounds, such as ammonia... 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.