Papers mentioning brie or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The titan arum (Amorphophallus titanum), commonly known as the corpse flower, produces the largest unbranched inflorescence in the world. Its rare blooms last only a few days and a... Read full abstract on PubMed →
Identifying the metabolic and genetic changes that confer evolutionary novelty is essential for understanding the factors facilitating or constraining the occurrence of traits. We... Read full abstract on PubMed →
Muscle fiber types critically influence pork flavor by modulating taste-active and aroma compounds. This study analyzed three muscles in Jinhua pigs-longissimus dorsi (LD, predomin... Read full abstract on PubMed →
To investigate the effects of different extraction methods on volatile compounds in flaxseed oil (FSO), we first carried out solvent extraction, cold pressing, and hot pressing tre... Read full abstract on PubMed →
The first 1,000 days of life constitute an important period for the development of health and eating behavior. While the feeding mode drastically evolves, the child learns "how", "... Read full abstract on PubMed →
In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, p... Read full abstract on PubMed →
Pathogen detection needs a paradigm shift from time-consuming conventional microbiological and biochemical tests to much simpler identification methods with higher sensitivity and... Read full abstract on PubMed →
In this work, three different dyes have been tested for the determination of gaseous ammonia. This gas is one of the products of microbial degradation and therefore its presence is... Read full abstract on PubMed →
A study was conducted to determine the effectiveness of supplementing swine manure with Bacillus subtilis (BS) to improve digestion of manure solids and lower odor emission. Large... Read full abstract on PubMed →
Basic volatiles like ammonia are found in insect environments, and at high concentrations cause an atypical action potential burst, followed by inhibition in multiple classes of ol... Read full abstract on PubMed →
L-Glutaminases are enzymes that catalyze the cleavage of the gamma-amido bond of L-glutamine residues, producing ammonia and L-glutamate. These enzymes have several applications in... Read full abstract on PubMed →
Odor emissions from intensive livestock farms have attracted increased attention due to their adverse impacts on the environment and human health. Nevertheless, a systematic summar... Read full abstract on PubMed →
The aim of this review is to summarize the recent progress in the fabrication of efficient nanostructured polymer-based sensors with special focus on polypyrrole. The correlation b... Read full abstract on PubMed →
Microbially derived off-flavors can adversely affect the beverage, food, water, and aquaculture industries. Off-flavor can temporarily be controlled by adopting best management pra... Read full abstract on PubMed →
This paper reviews the use of additives to reduce odor and ammonia (NH3) emissions from livestock wastes. Reduction of NH3 volatilization has been shown to be possible, particularl... Read full abstract on PubMed →
Published data on intestinal microbiota of dogs and cats are limited but suggest the presence of a complex and diverse colonic bacterial population (34 genera including 129 species... Read full abstract on PubMed →
The Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) has reviewed the currently available data in order to assess the health risks associated with th... Read full abstract on PubMed →
The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. T... Read full abstract on PubMed →
2-phenylethanol (2-PE), an aromatic alcohol with a rose fragrance, is the second most widely used flavoring substance in the world. It is widely used in the cosmetic, food, and pha... Read full abstract on PubMed →
The compound 2-phenylethanol (2-PE) is a bulk flavor and fragrance with a rose-like aroma that can be produced by microbial cell factories, but its cellular toxicity inhibits cellu... 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.