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.
Streptomyces avermitilis is widely recognized for its remarkable ability to produce diverse secondary metabolites with broad-spectrum antifungal activity. In this study, we employe... Read full abstract on PubMed →
<h4>Background</h4>Medicinal plants are commonly employed in various ways, including the prevention of infection, alleviation of stress, and stimulation of growth. <i>Calotropis pr... Read full abstract on PubMed →
E-cigarettes are battery-operated devices that heat a liquid mixture to make an aerosol that is inhaled, or vaped, by the user. Vape shops are retail environments designed to fulfi... Read full abstract on PubMed →
Malnutrition is a serious problem in the elderly while understanding flavour perception could be a tool for controlling appetite or food choices. To increase our knowledge, we char... Read full abstract on PubMed →
Walk-through surveys were carried out for bakeries in this study to determine the environmental characteristics of bakeries in Taiwan. Questionnaires were administrated to discover... Read full abstract on PubMed →
Diacetyl (DA; 2,3-butanedione), with the chemical formula (CH3CO)2 is a volatile organic compound with a deep yellow color and a strong buttery flavor and aroma. These properties h... Read full abstract on PubMed →
Quantitative analysis of the volatile flavor components in Korean alcoholic beverages (makgeolli and yakju) and Japanese sake was carried out using SPME-GC/MS. Fusel oils (n-butyl... Read full abstract on PubMed →
A novel methodology is described for the sampling and analysis of diacetyl, 2,3-pentanedione, 2,3-hexanedione, and 2,3-heptanedione. These analytes were collected on o-phenylenedia... Read full abstract on PubMed →
Volatile organic compounds (VOCs) produced during microbial fermentations determine the flavor of fermented food and are of interest for the production of fragrances or food additi... Read full abstract on PubMed →
We report the identification and field bioassays of a major component of the male-produced aggregation pheromone of Anelaphus inflaticollis Chemsak, an uncommon desert cerambycine... Read full abstract on PubMed →
BACKGROUND: Citrus wine, a value-added product of citrus deep processing, often exhibits unwanted bitterness caused by naringin and limonin, along with an aroma, which limits consu... Read full abstract on PubMed →
<h4>Background and objective</h4>Lung cancer is a leading cause of cancer-related mortality, due to delayed diagnosis and the complexity of selecting the optimal treatment method,... Read full abstract on PubMed →
This exploratory study assessed the influence of botanical origin and acquisition source on the phenolic profile and antioxidant properties of selected Romanian monofloral honeys.... Read full abstract on PubMed →
Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and canc... Read full abstract on PubMed →
The addition of baked Qingke improves the flavor profile of beer. In this study, beer was brewed using Qingke baked at various temperatures. The beer produced with Qingke baked at... Read full abstract on PubMed →
BACKGROUND: Although studies have identified >55 genes as causing steroid-resistant nephrotic syndrome (SRNS) and localized its pathogenesis to glomerular podocytes, the disease me... Read full abstract on PubMed →
Lycium ruthenicum Murray (LR) is a functional food, and it has long been used in traditional folk medicine. However, detailed qualitative and quantitative analyses related to its p... Read full abstract on PubMed →
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. Du... Read full abstract on PubMed →
A gas chromatography-mass spectrometric (GC-MS) method was utilized for the separation, and systematic characterization of phenolic compounds as trimethylsilyl derivatives in fruit... Read full abstract on PubMed →
BACKGROUND: The solid residue (cake) of pressed Brazil nut oil has high energy value and contains high levels of nutrients and bioactive compounds, such as polyphenols. However, li... 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.