Papers mentioning bonito or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In this study, three kinds of wines separately made from mulberry (MW), grape (GW), or mulberry/grape (MGW) were developed and their enological parameters, sensory scores, volatile... Read full abstract on PubMed →
SO2 and its derivatives play an important role in the antioxidation and anticorrosion of food and medicine. In biological systems, abnormal levels of SO2 lead to the occurrence of... Read full abstract on PubMed →
Strobilurin fungicides play a crucial role in protecting plants against different pathogens and securing food supplies. A series of 1,2,3-thiadiazole and thiazole-based strobilurin... Read full abstract on PubMed →
Tigloylshikonin, a new shikonin derivative esterified with tiglic acid ((E)-2-methylbut-2-enoic acid), was isolated as a minor pigment from a food colorant "Shikon color," a commer... Read full abstract on PubMed →
Candida antarctica lipase fraction B (CAL-B) showed substrate specificity in the synthesis of esters in hexane involving reactions of short-chain acids having linear (acetic and bu... Read full abstract on PubMed →
The excretion kinetics of various organic acids by Ascaris suum were quantified to determine if the excretion of these metabolic end-products could generate and maintain a microcli... Read full abstract on PubMed →
Storage time is considered to be one of the most important factors affecting the obnoxious odor and microbial spoilage of fresh meat. In this study, volatile organic compounds (VOC... Read full abstract on PubMed →
Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB)... Read full abstract on PubMed →
This study investigated the effects of different storage times (0-24 months) and temperatures (-20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans... Read full abstract on PubMed →
BACKGROUND: Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice... Read full abstract on PubMed →
Sinorhizobium meliloti is a soil bacterium that can establish beneficial symbiosis with legume plants. The fadD gene encodes a long-chain fatty acyl-coenzyme A (CoA) synthetase. In... Read full abstract on PubMed →
Fish-mint (Houttuynia cordataThunb.), belonging to family Saururaceae, has long been used as food and traditional herbal medicine. The present study was framed to assess the change... Read full abstract on PubMed →
A field study was conducted to investigate the impact of soil amendments on concentrations of two volatile organic compounds, 2-undecanone and 2-tridecanone, in onion bulbs. The so... Read full abstract on PubMed →
Complex microbial communities contribute significantly to the flavor formation of traditional fermented fish products. However, the relationship between microorganisms and flavor f... Read full abstract on PubMed →
4-Vinylphenol (4-hydroxystyrene, 4-ethenylphenol, 4-VP) occurs naturally in some foods and has been used as a flavoring agent in food products. It is used synthetically in the prod... Read full abstract on PubMed →
Within our daily dietary intake, lies an intriguing and frequently overlooked dimension- the realm of dietary xenobiotics. These chemical compounds originate from different food so... Read full abstract on PubMed →
Our current research aims to evaluate the efficiency of a flavor enhancer, maltol (produced by heating ginseng) against cisplatin-evoked cardiotoxicity by establishing cisplatin-in... Read full abstract on PubMed →
Though varying metabolomes are believed to influence distinctive characteristics of different soy foods, an in-depth, comprehensive analysis of both soluble and volatile metabolite... Read full abstract on PubMed →
Successive evidence has established that maltol, a flavor-enhancing agent, could provide resistance to oxidative stress-induced tissue injury in various animal models though its be... Read full abstract on PubMed →
Melanophores are pigmented cells that change the distribution of melanosomes, enabling animals to appear lighter or darker for camouflage, thermoregulation, and protection from ult... 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.