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.
We aimed to examine the substance in a precipitate of heat-treated onion concentrate (HOC) that contributes to a sensation of lingering of aroma, a koku attribute induced by the se... Read full abstract on PubMed →
The brewing industry is constantly evolving, driven by the quest for novel flavours and fermentation characteristics that cater to evolving consumer preferences. This study explore... Read full abstract on PubMed →
BACKGROUND: Continuous use of synthetic bactericides and fungicides is causing pathogens to develop resistance, resulting in increased use of pesticides and affecting food security... Read full abstract on PubMed →
BACKGROUND: Piperidines are biogenic amines studied mainly in toxicology because they were initially found as alkaloids from peppers and insect venoms. Piperidines are also produce... Read full abstract on PubMed →
BACKGROUND: The pods from several South American Prosopis species have been considered relevant food in arid and semi-arid South America since prehistoric times. Traditionally the... Read full abstract on PubMed →
This work introduces a new additive named 4,4'-trimethylenedipiperidine for the practical and ecofriendly preparation of ethyl 5-amino-7-(4-phenyl)-4,7-dihydro-[1,2,4]triazolo[1,5-... Read full abstract on PubMed →
Piperidine alkaloids are acutely toxic to adult livestock species and produce musculoskeletal deformities in neonatal animals. These teratogenic effects include multiple congenital... Read full abstract on PubMed →
Alvimopan, a trans-3,4-dimethyl-4-(3-hydroxy-phenyl) piperidine, is a selective, peripherally acting micro-opioid receptor antagonist that is available for short-term use in hospit... Read full abstract on PubMed →
This article reviews the piperidine derivative, donepezil hydrochloride (E2020, Aricept), a reversible central acetylcholinesterase inhibitor currently approved for treatment of mi... Read full abstract on PubMed →
A method was developed for the simultaneous determination of the following nine volatile sulfur compounds in gas samples: carbon disulfide, carbonyl sulfide, ethyl sulfide, ethyl m... Read full abstract on PubMed →
Partitioning of four modern inhalational anesthetics (halothane, isoflurane, enflurane, and sevoflurane) between the gas phase and nine organic solvents that model different amino... Read full abstract on PubMed →
The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender me... Read full abstract on PubMed →
Volatile compounds of Lentinula edodes grown in different culture substrate (CS) formulations were analyzed to reveal (i) the relationship between volatile compound production and... Read full abstract on PubMed →
The biodegradation of gas-phase mixtrue of dimethyl sulfide (DMS) and 1-propanethiol (PT) was examined in a biotrickling filter (BTF), inoculated with a microbial consortium compos... Read full abstract on PubMed →
Extraction, pre-concentration, and determination of trace amounts of silver, cadmium, copper, mercury, and lead from some food samples were investigated by magnetic solid phase ext... Read full abstract on PubMed →
As the mechanism underlying the sense of smell is unclear, different models have been used to rationalize structure-odor relationships. To gain insight into odorant molecules from... Read full abstract on PubMed →
The Maillard reaction is one of the key pathways for flavor formation during the thermal processing of fermented sausages. This study used a myofibrillar protein-glucose model syst... Read full abstract on PubMed →
This study examined the effects of varying enzymatic pretreatment durations (0-80 min) of wheat gluten on flavour characteristics of high-moisture plant-based extrudates (HMPEs). T... Read full abstract on PubMed →
A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through... Read full abstract on PubMed →
Thermal processing profoundly reshapes food aroma, yet the characterization of key aromas in different breeds of pork is still limited. In this study, five pork breeds, including B... 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.