Peer-Reviewed Research Database

Breakfast Cereal — 1,361 papers

Papers mentioning breakfast cereal or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the breakfast cereal research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Ministry of Agriculture and Rural Affairs

Harvard University

State Key Laboratory of Food Science and Technology

China Agricultural University

Chinese Academy of Agricultural Sciences

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2020 Journal of agricultural and food chemistry unrelated

Absorption, Biokinetics, and Metabolism of the Dopamine D2 Receptor Agonist Hordenine (N,N-Dimethyltyramine) after Beer Consumption in Humans.

Hordenine, a natural constituent of germinated barley, is a biased agonist of the dopamine D2 receptor. This pilot study investigated the biokinetics of hordenine and its metabolit... Read full abstract on PubMed →

PMID: 31984737 DOI: 10.1021/acs.jafc.9b06029

2019 Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment pharmacology

A health risk for consumers: the presence of adulterated food supplements in the Netherlands.

The use of food supplements is increasing. They are marketed as beneficial for health, well-being, physical or mental condition and performance, or to prevent diseases. Producers a... Read full abstract on PubMed →

PMID: 31294678 DOI: 10.1080/19440049.2019.1633020

2017 Scientific reports unrelated

Identification of the Beer Component Hordenine as Food-Derived Dopamine D2 Receptor Agonist by Virtual Screening a 3D Compound Database.

The dopamine D2 receptor (D2R) is involved in food reward and compulsive food intake. The present study developed a virtual screening (VS) method to identify food components, which... Read full abstract on PubMed →

PMID: 28281694 DOI: 10.1038/srep44201 Full text on PMC

2016 Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment unrelated

Liquid chromatographic determination of caffeine and adrenergic stimulants in food supplements sold in Brazilian e-commerce for weight loss and physical fitness.

Methyl-xanthines and adrenergic stimulants, such as caffeine and synephrine, are commonly added to food supplements due to their stimulating and thermogenic effects. In addition, t... Read full abstract on PubMed →

PMID: 26560757 DOI: 10.1080/19440049.2015.1112040

2015 Pharmaceutical biology unrelated

Pereskia aculeata: A plant food with antinociceptive activity.

CONTEXT: Pereskia aculeata Miller (Cactaceae) is a cactus distributed from south to northeast of Brazil, where its leaves are commonly used as a vegetable, in skin wound healing, a... Read full abstract on PubMed →

PMID: 26084799 DOI: 10.3109/13880209.2015.1008144

2024 other

Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects.

The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agr... Read full abstract on PubMed →

PMID: 39682787 DOI: 10.3390/foods13233715 Full text on PMC

2021 gc ms

Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions.

Most research concerning pyrazine formation in the Maillard reaction is mainly focused on free amino acids (FAAs), but limited information is available on the effect of peptides an... Read full abstract on PubMed →

PMID: 35480741 DOI: 10.1039/d1ra05140g Full text on PMC

2019 aeda

Hop Compounds: Extraction Techniques, Chemical Analyses, Antioxidative, Antimicrobial, and Anticarcinogenic Effects.

Hop plants comprise a variety of natural compounds greatly differing in their structure and properties. A wide range of methods have been developed for their isolation and chemical... Read full abstract on PubMed →

PMID: 30678345 DOI: 10.3390/nu11020257 Full text on PMC

2014 aeda

Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications

Amongst all kinds of coffee brews, “specialty coffee” is conspicuous in particular by a unique flavour. “Bourbon Pointu” coffee, Coffea arabica var. laurina, born from a spontaneou... Read full abstract on PubMed →

PMID: doi:10.1016/j.foodres.2013.07.034 DOI: 10.1016/j.foodres.2013.07.034

2025 aroma analysis

Assessing the suitability of boiling in the boletus species: a multimodal analysis of texture, flavor, and volatile profiles.

Multi-dimensional characterization was conducted to assess post-boiling quality variations among five Boletus species, with the aim of identifying the most suitable variety... Read full abstract on PubMed →

PMID: 41140609 DOI: 10.1016/j.fochx.2025.103090 Full text on PMC

2025 gc ms

Green Ultrasound-Assisted Dispersive Liquid-Liquid Microextraction Coupled to GC-MS for Simultaneous Determination of Lipid-Peroxidation- and Maillard-Derived Carbonyl Compounds in Plant-Based Beverages.

Carbonyl compounds generated through lipid peroxidation and Maillard-type reactions are relevant markers of food quality and safety due to their potential toxicity and prevalence i... Read full abstract on PubMed →

PMID: 41425313 DOI: 10.1021/acsmeasuresciau.5c00133 Full text on PMC

2025 gc ms

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC-MS.

The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through m... Read full abstract on PubMed →

PMID: 41211150 DOI: 10.1016/j.fochx.2025.103163 Full text on PMC

2024 gc ms

Vacuum-Assisted MonoTrapTM Extraction for Volatile Organic Compounds (VOCs) Profiling from Hot Mix Asphalt.

MonoTrapTM was introduced in 2009 as a novel miniaturized configuration for sorptive sampling. The method for the characterization of volatile organic compound (VOC) emi... Read full abstract on PubMed →

PMID: 39459311 DOI: 10.3390/molecules29204943 Full text on PMC

2024 sensory panel

Volatilomics-Based Discovery of Key Volatiles Affecting Flavor Quality in Tomato.

Volatile accumulation during tomato ripening greatly affects the fruit flavor. In this study, four accessions from each of the three tomato subgroups (BIG, S. lycopersicum,... Read full abstract on PubMed →

PMID: 38540868 DOI: 10.3390/foods13060879 Full text on PMC

2016 International journal of cosmetic science gc ms

A study of the suppression of body odour in elderly subjects by anti-fungal agents.

OBJECTIVE: The suppression of body odour following the use of shampoos or soaps containing the anti-fungal agent miconazole nitrate (MCZ) has been recognized anecdotally. To determ... Read full abstract on PubMed →

PMID: 26610733 DOI: 10.1111/ics.12295

2023 Amino acids other

A search for acrolein scavengers among food components.

Brain stroke is a major cause of being bedridden for elderly people, and preventing stroke is important for maintaining quality of life (QOL). Acrolein is a highly reactive aldehyd... Read full abstract on PubMed →

PMID: 36752871 DOI: 10.1007/s00726-023-03248-7 Full text on PMC

2022 Journal of bioscience and bioengineering threshold study

Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori.

Honkaku shochu and awamori are traditional Japanese spirits. 2-Furanmethanethiol (2FM), a volatile thiol, was identified as a roast aroma compound in honkaku shochu and awamori. Th... Read full abstract on PubMed →

PMID: 35396186 DOI: 10.1016/j.jbiosc.2022.03.003

2020 Journal of agricultural and food chemistry threshold study

Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices.

This research examined the impact of oak wood volatile compounds on the perception of red wine fruity aroma in several matrices. Several aromatic reconstitutions were prepared, con... Read full abstract on PubMed →

PMID: 32286816 DOI: 10.1021/acs.jafc.0c00583

2005 Journal of agricultural and food chemistry sensory panel

Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosin... Read full abstract on PubMed →

PMID: 16076134 DOI: 10.1021/jf050087d

2025 Food chemistry aroma analysis

Comprehensive multi-omics analysis of secondary distillate from fermented Huangjiu residue: Insights into flavor formation and microbial dynamics.

Huangjiu residue distillate, or Zaoshao, is a traditional Chinese liquor produced from the fermentation and distillation of Huangjiu lees. This study investigates the fermentation... Read full abstract on PubMed →

PMID: 40187301 DOI: 10.1016/j.foodchem.2025.144145

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.