Papers mentioning cauliflower or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
SCOPE: Malaria remains one of the most important infectious diseases in the world. Allyl isothiocyanate (AITC) is a main ingredient of traditional spice Wasabia japonica, which is... Read full abstract on PubMed →
The recovery of biomass energy from food waste through anaerobic digestion as an alternative to fossil energy is of great significance for the development of environmental sustaina... Read full abstract on PubMed →
As no reliable diagnostic methods are available, gallbladder cancer (GBC) is often diagnosed until advanced stages, resulting in a poor prognosis. In the present study, we assessed... Read full abstract on PubMed →
Phenethylamine (PEA) and alkylamine (AA) analogues are frequently present in pre-workout food supplements and share structural similarity with amphetamine and the endogenous catech... Read full abstract on PubMed →
The present study predicts effective doses of a set of phenethylamine (PEA) analogues that are frequently present in pre-workout and weight-loss food supplements, to prioritize the... Read full abstract on PubMed →
Pre-workout supplements are popular among sport athletes and overweight individuals. Phenethylamines (PEAs) and alkylamines (AA) are widely present in these supplements. Although t... Read full abstract on PubMed →
Food supplements are a category of products perceived safe and therefore commonly used by different categories of consumers without any particular attention or precaution. However,... Read full abstract on PubMed →
The yeast Saccharomyces cerevisiae is effective in reducing the fishy malodor of sea products. However, the biotransformation pathways are still unclear. The seaweed B. fusco-purpu... Read full abstract on PubMed →
Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal communit... Read full abstract on PubMed →
The multi-billion dollar dietary supplement industry is global in reach. The industry has been criticized for problems related to poor quality control, safety, misbranding, and adu... Read full abstract on PubMed →
Thermal processing profoundly reshapes food aroma, yet the characterization of key aromas in different breeds of pork is still limited. In this study, five pork breeds, including B... Read full abstract on PubMed →
Qingke (Highland barley), an indispensable crop on China's Qinghai-Tibetan Plateau, was investigated for its characteristic aroma through flavoromics. A comparative analysis with b... Read full abstract on PubMed →
2-Methylfuran (2-MF) is a process-related contaminant found primarily in heat-treated foods, such as coffee or canned food. The oxidative metabolic activation of 2-MF is supposed t... Read full abstract on PubMed →
2-Methylfuran (2-MF) is a well-known industrial chemical and also formed via thermal treatment of food. One main source of 2-MF in the human diet is coffee. 2-MF is known to form 3... Read full abstract on PubMed →
This work compared the flavor evolution of normal-fat (NF) with that of low-fat (LF) Chinese sausage during natural fermentation. Higher degree of lipid oxidation occurred in NF sa... Read full abstract on PubMed →
The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers' preferences and purchase desires. A chewing si... Read full abstract on PubMed →
In this study, it was found that extra-added cysteine (Cys) became involved in volatile compound formation during the Maillard reaction of the glycine-ribose Amadori rearrangement... Read full abstract on PubMed →
Furan, a significant food contaminant, was found in many cooked foods. In most cooked foods, furan has been found to be coexisted with some alkylated derivatives such as 2-methylfu... Read full abstract on PubMed →
2-Acetylthiazole possesses a nutty, cereal-like and popcorn-like aroma and a low odor threshold, and this compound has been identified in some processed foods, while the formation... Read full abstract on PubMed →
The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total... 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.