Papers mentioning beer or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Lignocellulosic biomass, mainly composed of cellulose, hemicellulose, and lignin, is an abundant renewable resource in agricultural and forestry residues. In contrast to cellulose... Read full abstract on PubMed →
Neuroinflammation is a key characteristic associated with neurological disorders, particularly depression and anxiety. This study aims to evaluate the neuroprotective and antidepre... Read full abstract on PubMed →
The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and... Read full abstract on PubMed →
Wine fermentation and flavour formation are the result of complex biochemical reactions driven by the microbial activity at the influences of multiple scales, of which the regional... Read full abstract on PubMed →
Twenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materia... Read full abstract on PubMed →
A ratiometric luminescent probe was fabricated using adenosine monophosphate (AMP) as a bridging ligand and 3-carboxyphenylboronic acid (3-CPBA) as the sensitizer and functional li... Read full abstract on PubMed →
Corynebacterium glutamicum, a well-studied industrial model microorganism, has garnered widespread attention due to its ability for producing amino acids with a long history. In re... Read full abstract on PubMed →
The ability of some white rot basidiomycetes to remove lignin selectively from wood indicates that low molecular weight oxidants have a role in ligninolysis. These oxidants are lik... Read full abstract on PubMed →
Delayed treatment of insomnia-related symptoms can harm physical health and increase the psychological burden. In addition to oral medications and some physical therapies, aromathe... Read full abstract on PubMed →
The present work is focused on the development of an analytical platform to elucidate the metabolic pathway of PTSO from onion, an organosulfur compound well-known for its function... Read full abstract on PubMed →
The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain w... Read full abstract on PubMed →
Volatile compounds of raw and cooked green kohlrabi were investigated using a sensomics approach. A total of 55 odor-active compounds were detected and identified in raw and cooked... Read full abstract on PubMed →
This study screened six different species of forest plants and then further evaluated the most promising plant, giant milkweed (Calotropis gigantea), for the potential to improve n... Read full abstract on PubMed →
In our study, Allium nigrum L. and Allium subhirsutum L. were investigated in terms of phenolic profile, acetylcholinesterase (AChE), butyrylcholinesterase (BuChE), and tyrosinase... Read full abstract on PubMed →
Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wi... Read full abstract on PubMed →
Melons are a diverse group of fresh, dessert fruits that includes orange flesh cantaloupe, green flesh honeydew, and mixed hybrid melons. As part of an effort to discover potential... Read full abstract on PubMed →
Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. This study examined the indu... Read full abstract on PubMed →
Hop plants comprise a variety of natural compounds greatly differing in their structure and properties. A wide range of methods have been developed for their isolation and chemical... Read full abstract on PubMed →
A novel ionic liquid-modified organic-polymer monolithic capillary column was prepared and used for in-tube solid-phase microextraction (SPME) of acidic food additives. The primary... Read full abstract on PubMed →
The algae-induced odorous black water agglomerate (OBWA) is a phenomenon in which water turns black and emits odorous gas. It is an ecological and environmental problem that has oc... 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.