Papers mentioning carob or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and per... Read full abstract on PubMed →
Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor... Read full abstract on PubMed →
It is generally believed that there is a great relationship between hangover and the age of Baijiu. However, what factors make Baijiu (stored for a long time) feel better after dri... Read full abstract on PubMed →
A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural... Read full abstract on PubMed →
<h4>Background</h4>Amyotrophic lateral sclerosis (ALS) is a fatal neurodegenerative disorder with unknown etiology. The absence of reliable biochemical and imaging markers often de... Read full abstract on PubMed →
The stability of collagen, the most abundant protein in humans and many animals, is related to the hydroxylation of L-proline, a post-translational modification occurring at carbon... Read full abstract on PubMed →
BACKGROUND: Chronic kidney disease (CKD) is a common condition in cats and cachexia (loss of lean body mass) is a concern. A nutrition-based intervention was investigated in cats w... Read full abstract on PubMed →
Zaitra, Thymus satureioides, is an aromatic plant with a long history of use in traditional medicine. In this study, we assessed the mineral composition, nutritional value, phytoco... Read full abstract on PubMed →
PURPOSE: Visual physiology and various ocular diseases demonstrate sexual dimorphisms; however, how sex influences metabolism in different eye tissues remains undetermined. This st... Read full abstract on PubMed →
There is growing interest in the use of intestinal mucosal products and peptones (partial protein hydrolysates) to enhance the food intake, growth, development, and health of anima... Read full abstract on PubMed →
We analyzed the composition of amino acids (AAs) in oligopeptides, proteins, and the free pool, as well as creatine, agmatine, polyamines, carnosine, anserine, and glutathione, in... Read full abstract on PubMed →
Taurine (a sulfur-containing β-amino acid), creatine (a metabolite of arginine, glycine and methionine), carnosine (a dipeptide; β-alanyl-L-histidine), and 4-hydroxyproline (an imi... Read full abstract on PubMed →
There has been an increasing interest in relationship between stress and diet. To address this relationship, we evaluated an animal model of depression: male C57BL/6J mice subjecte... Read full abstract on PubMed →
Corynebacterium glutamicum is the workhorse of the production of proteinogenic amino acids used in food and feed biotechnology. After more than 50 years of safe amino acid producti... Read full abstract on PubMed →
Using dietary biomarkers in nutritional epidemiological studies may better capture exposure and improve the level at which diet-disease associations can be established and explored... Read full abstract on PubMed →
BACKGROUND: Treatment of food proteins by enzymatic crosslinking and other reactions can confer modified properties on the treated proteins. Bovine gelatin and hydrolyzed bovine ge... Read full abstract on PubMed →
The purpose of this study was to investigate the impact of high‑oxygen-modified atmospheric packaging (HOMAP) on aroma changes in fresh-cut broccoli during storage and to explore i... Read full abstract on PubMed →
Milk fat globules (MFGs) are a remarkable example of nature's ingenuity. Human milk (HM) carries contains 3-5% fat, 0.8-0.9% protein, 6.9-7.2% carbohydrate calculated as lactose, a... Read full abstract on PubMed →
The distinctive and enjoyable aroma of small mill sesame oil (SMSO) originates from the aqueous extraction process. However, in the sedimentation stage in industrial production, wh... Read full abstract on PubMed →
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 →
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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.