Papers mentioning bread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
INTRODUCTION: Scabies is a common public health problem, with an estimated prevalence of 300 million cases worldwide, the majority in resource-poor countries. In industrialised cou... Read full abstract on PubMed →
We established a method based on ultra performance liquid chromatography tandem mass spectrometry (UPLC‒MS/MS) to quantitatively measure tepotinib, which was validated as acceptabl... Read full abstract on PubMed →
Formic acid is reported to act as a food preservative and feed additive, but its effects on controlling postharvest physiological deterioration (PPD) development in cassava are unc... Read full abstract on PubMed →
Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in... Read full abstract on PubMed →
Lactic and formic acid are two commonly found monocarboxylic organic acids. Lactic acid is discharged into the water bodies as acidic industrial effluent from the food, cosmetic, c... Read full abstract on PubMed →
To investigate the chemical components, sources, and interactions of particulate matter (PM) and volatile organic compounds (VOCs), a field campaign was implemented during the spri... Read full abstract on PubMed →
The simplicity of fullerenes as assembled components provides attractive opportunities for basic understanding in self-assembly research. We applied in situ reactive methods to the... Read full abstract on PubMed →
Recent trends in food waste and its management have increasingly started to focus on treating it as a reusable resource. The hazardous impact of food waste such as the release of g... Read full abstract on PubMed →
By tradition lactic acid bacteria (LAB) are involved in the production of fermented foods. These constitute one quarter of our diet and are characterized by a safe history, certain... Read full abstract on PubMed →
Flavour release and emulsion stability depend on volatile organic compounds' environmental conditions, food microstructure, and physicochemical properties. The effect of pH (3.5 vs... Read full abstract on PubMed →
Flavors play crucial role in food industry. Ethyl acetate, as probably one of the most used of all flavor chemicals by volume, is used widely in many industries. However, ethyl ace... Read full abstract on PubMed →
BACKGROUND: Oxidative stress-induced lipid peroxidation (LPO) due to neutrophil-derived reactive oxygen species plays a key role in the early stage of the acute respiratory distres... Read full abstract on PubMed →
BACKGROUND AND OBJECTIVES: Surgical smoke contains various malodorous and hazardous combustion byproducts. We aimed to analyze hydrocarbons accumulated in the abdominal cavity duri... Read full abstract on PubMed →
Oxygen-derived free radicals (ROS) have been identified to contribute significantly to ischemia-reperfusion (I/R) injury by initiating chain reactions with polyunsaturated membrane... Read full abstract on PubMed →
BACKGROUND: Acetone, isoprene, and other volatile organic compounds (VOCs) in exhaled breath have been shown to be biomarkers for many medical conditions. Researchers use different... Read full abstract on PubMed →
Valorization and utilization of industrial food processing waste as value added products, platform chemicals and biofuels, are needed to improve sustainability and reduce waste man... Read full abstract on PubMed →
Acetone, which is exhaled with breath, is a by-product of lipolysis and could be used as a simple, useful indicator of lipolysis in the body because, unlike blood sampling, it can... Read full abstract on PubMed →
Tsalafouti is a fermented dairy product produced from 'boiled', naturally acidified sheep milk during summer (end of lactation period) as a farmhouse product. As consumer's demand... Read full abstract on PubMed →
Alkenes and ketones are two classes of ubiquitous, toxic organic compounds in natural environments produced in several biological and anthropogenic processes. In spite of their tox... Read full abstract on PubMed →
Benzyl benzoate (BB), one of the benzyl derivates, is a component of brown aromatic resin in cinnamon oil and cough syrups and it is widely used in various fields in the perfume, p... 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.