Papers mentioning cheddar cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Rice (Oryza sativa L.) is one of the most widely grown crops in the world, and is a staple food for more than half of the global total population. Root-knot nematodes (RKNs), Meloi... Read full abstract on PubMed →
Being one of the most common trees in forests, Pinus sylvestris L. is a frequently used raw material for wood products. Its specific odour is, however, mostly unresolved to date. A... Read full abstract on PubMed →
General emissions of volatile organic compounds from wood are well investigated, but only limited information is available on the odor-active substances contained therein. To close... Read full abstract on PubMed →
The odor-active volatiles in Madagascar vanilla beans (Vanilla planiforia) of two grades, red whole beans as standard quality and cuts beans as substandard quality, were characteri... Read full abstract on PubMed →
By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated by solvent extraction and solvent-assisted flavor evaporation (SAFE) from unifloral rape... Read full abstract on PubMed →
The major volatile, organic compounds secreted by the tail gland of the red deer (Cervus elaphus) have been identified as phenol,m-cresol, cyclohexanecarboxylic acid, benzoic acid,... Read full abstract on PubMed →
OBJECTIVES: Our aims were to better understand the interplay of diet and gut microbiota in Crohn's disease [CD], taking advantage of a new-onset treatment-naïve CD cohort. We focus... Read full abstract on PubMed →
Food allergies trigger a variety of clinical adverse symptoms and clinical evidence suggests that the presence of food allergy-related IgG can be helpful in the diagnosis when anal... Read full abstract on PubMed →
The synthesis of deuterium-labeled organic compounds is of increased interest, especially after the approval of deutetrabenazine by the Food and Drug Administration in 2014. The se... Read full abstract on PubMed →
The whole sensometabolome of a typical dairy milk dessert was decoded to potentially serve as a blueprint for further flavor optimization steps of functional fat-reduced food. By a... Read full abstract on PubMed →
3-Hydroxy-2-butanone (3H2B) is a key gaseous metabolite of Listeria monocytogenes, a potential lung cancer biomarker, and a widely used food flavoring agent, underscoring the deman... Read full abstract on PubMed →
The development of high-performance sensors is of great significance for the control of the volatile organic compounds (VOCs) pollution and their potential hazard. In this paper, h... Read full abstract on PubMed →
We established a method based on ultra performance liquid chromatography tandem mass spectrometry (UPLC‒MS/MS) to quantitatively measure tepotinib, which was validated as acceptabl... Read full abstract on PubMed →
Formic acid is reported to act as a food preservative and feed additive, but its effects on controlling postharvest physiological deterioration (PPD) development in cassava are unc... Read full abstract on PubMed →
Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in... Read full abstract on PubMed →
Lactic and formic acid are two commonly found monocarboxylic organic acids. Lactic acid is discharged into the water bodies as acidic industrial effluent from the food, cosmetic, c... Read full abstract on PubMed →
To investigate the chemical components, sources, and interactions of particulate matter (PM) and volatile organic compounds (VOCs), a field campaign was implemented during the spri... Read full abstract on PubMed →
The simplicity of fullerenes as assembled components provides attractive opportunities for basic understanding in self-assembly research. We applied in situ reactive methods to the... Read full abstract on PubMed →
Recent trends in food waste and its management have increasingly started to focus on treating it as a reusable resource. The hazardous impact of food waste such as the release of g... Read full abstract on PubMed →
By tradition lactic acid bacteria (LAB) are involved in the production of fermented foods. These constitute one quarter of our diet and are characterized by a safe history, certain... 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.