Papers mentioning berry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Celiac disease (CD) is included in the group of complex or multifactorial diseases, i.e., those caused by the interaction of genetic and environmental factors. Despite a growing un... Read full abstract on PubMed →
Rice is one of the most important food crops in the world, and amino acids in rice grains are major nutrition sources for the people in countries where rice is the staple food. Phy... Read full abstract on PubMed →
Biogenic amines-polyamines (PAs), particularly putrescine, spermidine and spermine are ubiquitous in all living cells. Their indispensable roles in many biochemical and physiologic... Read full abstract on PubMed →
The genus Geobacillus comprises a group of Gram-positive thermophilic bacteria, including obligate aerobes, denitrifiers, and facultative anaerobes that can grow over a range of 45... Read full abstract on PubMed →
Polyamines are highly regulated polycations which are essentially involved in cell growth and differentiation. Polyamines in food significantly contribute to the polyamine body poo... Read full abstract on PubMed →
In addition to its flavor and nutritional value, the origin of kelp has become a crucial factor influencing consumer choices. Nevertheless, research on kelp's origin traceability b... Read full abstract on PubMed →
Lotus seed juice has significant potential in the plant-based beverage market owing to its distinctive flavor. However, its sensory quality is significantly influenced by processin... Read full abstract on PubMed →
The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigate... Read full abstract on PubMed →
Odors due to malodorous gas and vapor emissions from units of Izmir Wastewater Treatment Plant (WWTP) were studied and evaluated with respect to chemical composition. Altogether 29... Read full abstract on PubMed →
Two fungal species, Aspergillus fumigatus and Penicillium brevicompactum and three bacteria, Klebsiella pneumoniae, Enterobacter agglomerans and Streptomyces albus were cultivated... Read full abstract on PubMed →
Self-reported food intolerances are estimated to affect between 15-20% of the population. Among them, histamine intolerance (HIT) has emerged as a focus of particular interest. It... Read full abstract on PubMed →
Histamine intolerance is a condition characterized by the accumulation of histamine to a point that exceeds the body's capacity to eliminate it. Researchers have attributed several... Read full abstract on PubMed →
The intake of food may be an initiator of adverse reactions. Food intolerance is an abnormal non-immunological response of the organism to the ingestion of food or its components i... Read full abstract on PubMed →
Histamine intolerance (HIT) is assumed to be due to a deficiency of the gastrointestinal (GI) enzyme diamine oxidase (DAO) and, therefore, the food component histamine not being de... Read full abstract on PubMed →
Histamine is a natural amine derived from L-histidine. Although it seems that our knowledge about this molecule is wide and diverse, the importance of histamine in many regulatory... Read full abstract on PubMed →
Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a disorder associated with an impaired ability to metabolize ingested histam... Read full abstract on PubMed →
Excessive accumulation of histamine in the body leads to miscellaneous symptoms mediated by its bond to corresponding receptors (H1-H4). Increased concentration of histamine in blo... Read full abstract on PubMed →
Histamine intolerance results from a disequilibrium of accumulated histamine and the capacity for histamine degradation. Histamine is a biogenic amine that occurs to various degree... Read full abstract on PubMed →
The aim of this study was to investigate the sensory indicators, biogenic amine contents, and bacterial community structure and diversity of chilled chicken stored at 4°C under aer... Read full abstract on PubMed →
Lactic acid bacteria (LAB) play a key role in many food fermentations. However, some LAB species can also cause food spoilage, e.g., through the formation of biogenic amines. Pauci... 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.