Papers mentioning butter or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Plant-produced volatile compounds play important roles in plant signaling and in the communication of plants with other organisms. Many plants emit green leaf volatiles (GLVs) in r... Read full abstract on PubMed →
Germinated black rice (GBR) is a nutrition-enriched product with growing consumer interest; however, drying is necessary for shelf life, which may compromise its quality. This stud... Read full abstract on PubMed →
The effects and underlying molecular mechanisms of binary probiotics (Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 and Lacticaseibacillus casei CGMCC 1.5956) on the... Read full abstract on PubMed →
This study integrated metabolomic and metatranscriptomic techniques to examine how the endogenous microbe, Staphylococcus succinus, influenced the essential flavor of fermented chi... Read full abstract on PubMed →
A comparative study was carried out between two beef-like flavourings prepared by conventional and microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with... Read full abstract on PubMed →
BACKGROUND: Olfactorily mediated puberty acceleration in female mice (measured by an increase in uterine weight) has been observed since the 1960s without the active chemosignal be... Read full abstract on PubMed →
BACKGROUND: Many herbivore-induced volatiles have been proven to act as signaling compounds to regulate nearby plant defense responses. However, the precise roles of key volatiles... Read full abstract on PubMed →
Volatile emissions from 22 bryophyte species from Peninsular Malaysia were collected using a dynamic headspace technique and analyzed by gas chromatography-mass spectrometry (GC-MS... Read full abstract on PubMed →
Microbial volatile organic compounds (mVOCs) can serve as a communication channel among microorganisms, insects and plants, making them important in ecosystem. In order to understa... Read full abstract on PubMed →
To safeguard the legal rights of tea enterprises and promote sustainable development in the tea industry, this study proposes a rapid, non-destructive method for authenticating whi... Read full abstract on PubMed →
Qu-aroma is of great significance for evaluation the quality of Daqu starter. This study aimed to decode the Qu-aroma of medium-temperature Daqu (MT-Daqu) via "top-down" and "botto... Read full abstract on PubMed →
Volatile organic compounds (VOCs) emitted by bacteria play an important role in the interaction between microorganisms and other organisms. They can inhibit the growth of phytopath... Read full abstract on PubMed →
Fusarium oxysporum is a plant pathogenic fungus leading to severe crop losses in agriculture every year. A sustainable way of combating this pathogen is the application of mycopara... Read full abstract on PubMed →
Drying is an important process that can impart a different flavor to dried fish. The differences and sources of flavor of semi-dried golden pompano at different drying temperatures... Read full abstract on PubMed →
Pentadecane is an organic compound that is made up of primarily carbon and hydrogen atoms. Pentadecane is a floral volatile found in many different plants and essential oils and al... 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 →
Methane (CH4) emission of dairy cows contributes significantly to the carbon footprint of the dairy chain; therefore, a better understanding of CH4 formation is urgently needed. Th... 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 →
Shanlan Qubing (SLQB) is a traditional fermentation starter used in the production of Shanlan rice wine in Hainan, China. However, the open brewing environment and the complex micr... Read full abstract on PubMed →
As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14... 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.