Peer-Reviewed Research Database
Cabbage — 1,766 papers
Papers mentioning cabbage or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
2025
aroma analysis
The high concentration of lactic acid produced during the solid fermentation of Chinese Baijiu inhibited the growth and metabolism of Saccharomyces cerevisiae, thus affecting the f...
Read full abstract on PubMed →
2024
ACS earth & space chemistry
other
While crop and grassland usage continues to increase, the full diversity of plant-specific volatile organic compounds (VOCs) emitted from these ecosystems, including their implicat...
Read full abstract on PubMed →
2024
Sheng wu gong cheng xue bao = Chinese journal of biotechnology
unrelated
Propionic acid as an important C3 platform chemical has been widely used in food, pharmaceutical, and chemical fields. The chemical synthesis of propionic acid from petroleum and o...
Read full abstract on PubMed →
2024
aroma analysis
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticas...
Read full abstract on PubMed →
2023
Healthcare (Basel, Switzerland)
aeda
Flaxseed contains high amounts of biologically active components such as α-linolenic acid, lignans, and dietary fiber. Due to its numerous nutritional properties, flaxseed has been...
Read full abstract on PubMed →
2022
Food chemistry
other
The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers' preferences, and ultimately purchase intent. Targets was set...
Read full abstract on PubMed →
2022
Critical reviews in biotechnology
other
Propionic acid (PA) is a carboxylic acid applied in a variety of processes, such as food and feed preservative, and as a chemical intermediate in the production of polymers, pestic...
Read full abstract on PubMed →
2022
Foods (Basel, Switzerland)
other
Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-per...
Read full abstract on PubMed →
PMID: 36076793
DOI: 10.3390/foods11172607
Full text on PMC
2022
Critical reviews in food science and nutrition
other
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process...
Read full abstract on PubMed →
2022
Phytotherapy research : PTR
pharmacology
α-linolenic acid (ALA, 18:3n-3) is a carboxylic acid composed of 18 carbon atoms and three cis double bonds, and is an essential fatty acid indispensable to the human body. This st...
Read full abstract on PubMed →
2021
BMC research notes
other
OBJECTIVE: We previously identified propionic acid as a microbially-produced volatile organic compound with fungicidal activity against several pathogenic fungi. The purpose of thi...
Read full abstract on PubMed →
2020
Food technology and biotechnology
other
During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in th...
Read full abstract on PubMed →
2020
Frontiers in microbiology
aroma analysis
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbia...
Read full abstract on PubMed →
2020
Nutrients
pharmacology
Recently, nutraceutical bioactive compounds in foods have been discovered for their potential health benefits regarding the prevention of chronic disorders, such as cancer, and inf...
Read full abstract on PubMed →
PMID: 32927614
DOI: 10.3390/nu12092751
Full text on PMC
2018
Journal of animal science
gc ms
This study aimed to determine how quality grade and degree of doneness (DOD) influence the development of volatile compounds among beef whole muscle and ground patties. Volatile co...
Read full abstract on PubMed →
PMID: 30053120
DOI: 10.1093/jas/sky287
Full text on PMC
2018
Applied microbiology and biotechnology
other
Bacteria from the Propionibacterium genus consists of two principal groups: cutaneous and classical. Cutaneous Propionibacterium are considered primary pathogens to humans, whereas...
Read full abstract on PubMed →
2017
Biotechnology letters
other
Propionic acid and its derivatives are considered "Generally Recognized As Safe" food additives and are generally used as an anti-microbial and anti-inflammatory agent, herbicide,...
Read full abstract on PubMed →
2017
Critical reviews in microbiology
other
Lactic acid bacteria (LAB) are widely used for the production of a variety of foods and feed raw materials where they contribute to flavor and texture of the fermented products. In...
Read full abstract on PubMed →
2015
FEMS yeast research
other
The possibility of utilizing volatile fatty acids (VFA)-containing waste substrates from biotechnological and industrial processes was investigated by cultivating both oleaginous (...
Read full abstract on PubMed →
2015
Journal of food science and technology
pharmacology
There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among h...
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.