Papers mentioning candy bar or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Rizhao green tea (RZT), a renowned green tea, is cultivated in China’s northernmost tea region. Its unique environment endows it with a strong chestnut- and seaweed-like aroma. Thi... Read full abstract on PubMed →
Citrus species have undergone immense diversification ever since their ancestral origin. Ponkan and Murcott are two mandarin varieties widely consumed in Brazil and their aroma pro... Read full abstract on PubMed →
(1) Background: Several governments have enforced a series of actions to improve the local food environment and reduce obesity-related diseases in the population by implementing st... Read full abstract on PubMed →
Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in dev... Read full abstract on PubMed →
Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptabil... Read full abstract on PubMed →
This review aims to tackle the challenge of understanding how visual design cues can affect behavioural outcomes in a food context. The review answers two key questions: (1) What a... Read full abstract on PubMed →
Craft chocolate is a relatively new and fast-growing segment of the American chocolate market. To understand American premium chocolate consumer perception of craft chocolate and d... Read full abstract on PubMed →
<h4>Background</h4>In Europe, almost 87.6 million tonnes of food waste are produced. Despite the high biological value of food waste, traditional management solutions do not consid... Read full abstract on PubMed →
<h4>Unlabelled</h4>Consumption of sugar-sweetened beverages may be one of the dietary causes of metabolic disorders, such as obesity. Therefore, substituting sugar with low calorie... Read full abstract on PubMed →
Pentadecanoic acid (C15:0, PDA) is an odd and minor fatty acid that has been neglected in the literature until the last decade. Indeed, as a specific fatty acid of dairy fat, PDA w... Read full abstract on PubMed →
BACKGROUND: The worldwide reduction in food production due to pests and diseases is still an important challenge facing today. Validoxylamine A (VAA) is a natural polyhydroxyl comp... Read full abstract on PubMed →
Saturated fatty acids possess few health benefits compared to unsaturated fatty acids. However, increasing experimental evidence demonstrates the nutritionally beneficial role of o... Read full abstract on PubMed →
OBJECTIVE: To investigate the associations of organic food consumption with maternal pre-pregnancy BMI, hypertension and diabetes in pregnancy, and several blood biomarkers of preg... Read full abstract on PubMed →
Regularly adding biogas slurry into fermentation reactors is an effective way to enhance hydrogen or methane production. However, how this method affects the production of valuable... Read full abstract on PubMed →
BACKGROUND: Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, little research has been carried o... Read full abstract on PubMed →
Metabolites produced by an altered gut microbiota might mediate the effects in the brain. Among metabolites, the fecal volatile organic compounds (VOCs) are considered to be potent... Read full abstract on PubMed →
Background: Evidence remains limited on the effects of dietary betaine intake and dyslipidemia. We aim to investigate the association between dietary betaine intake and dyslipidemi... Read full abstract on PubMed →
Betaine exhibits significant physiological functions in organisms and has positive impacts on obesity, alcohol-induced and metabolic-associated liver disease, diabetes, cardiovascu... Read full abstract on PubMed →
OBJECTIVE: Dietary choline is associated with lower risk of dementia in older adults, yet this association during mid-life remains unknown. Given that menopause reflects a nutritio... Read full abstract on PubMed →
Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains... 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.