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.
Herbivorous insects use plant volatile compounds to find their host plants for feeding and egg deposition. The monophagous beetle Agasicles hygrophila uses a volatile (E)-4,8-dimet... Read full abstract on PubMed →
Tetrahydrocannabinol (THC) has been the primary focus of cannabis research since 1964, when Raphael Mechoulam isolated and synthesized it. More recently, the synergistic contributi... Read full abstract on PubMed →
Using the procedure devised by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), we performed safety evaluations on five acetal flavouring substances uniquely used in J... Read full abstract on PubMed →
Plastic waste treatment trends toward recycling in many countries; however, the melting process in the facilities which adopt material recycling method for treating plastic waste m... Read full abstract on PubMed →
It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level i... Read full abstract on PubMed →
The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied us... Read full abstract on PubMed →
BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling proce... Read full abstract on PubMed →
Diacetyl and 2,3-pentanedione inhalation have been suggested as causes of severe respiratory disease, including bronchiolitis obliterans, in food/flavoring manufacturing workers. B... Read full abstract on PubMed →
The flavor of pear cider exhibits regional features, with insufficient and unstable aroma constituting key quality issues. The role of its characteristic aroma and the contribution... Read full abstract on PubMed →
Acne can impair patients' appearance and even cause psychological disorders such as anxiety and depression. Given the lipase inhibitory activity of the Pinus massoniana L. needles... Read full abstract on PubMed →
Terpinolene, a monoterpene volatile, has been demonstrated to exhibit repellent activity against Bemisia tabaci adults. However, molecular basis of B. tabaci identifying and respon... Read full abstract on PubMed →
Cannabis sativa is a high-value plant renowned for its diverse chemical composition and abundant terpene content, contributing to its unique aroma, flavour, and therapeutic effects... Read full abstract on PubMed →
Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limit... Read full abstract on PubMed →
The initial experience of a beverage's flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not conside... Read full abstract on PubMed →
Aroma is a critical factor influencing consumer acceptability of ripe fruit. When fruit are eaten, the aroma travels retronasally from the mouth into the olfactory receptors locate... Read full abstract on PubMed →
Terpinolene is one of the most abundant monoterpenes used as a food supplement or odorant in cosmetics and the pharmaceutical industry. In this study, we aimed to assess apoptotic,... Read full abstract on PubMed →
Individual leaves of the three most common chemotypes of Melaleuca alternifolia were examined both quantitatively and qualitatively for volatile constituents from the emergence of... Read full abstract on PubMed →
Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maill... Read full abstract on PubMed →
Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor... Read full abstract on PubMed →
Sensing syringic acid in food samples is highly valuable in food quality control due to its health promoting effects. To this purpose, syringic acid MIPs aligning with green chemis... 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.