Peer-Reviewed Research Database

Cheese — 972 papers

Papers mentioning 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.

Top Contributing Institutions

Where the cheese research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Beijing Technology and Business University

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Chinese Academy of Agricultural Sciences

Centre National de la Recherche Scientifique

Ministry of Agriculture and Rural Affairs

Tianjin University of Science and Technology

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2022 Environmental science & technology other

Rationally Engineering a CuO/Pd@SiO2 Core-Shell Catalyst with Isolated Bifunctional Pd and Cu Active Sites for n-Butylamine Controllable Decomposition.

Volatile organic amines are a category of typical volatile organic compounds (VOCs) extensively presented in industrial exhausts causing serious harm to the atmospheric environment... Read full abstract on PubMed →

PMID: 36214785 DOI: 10.1021/acs.est.2c04256

2000 Journal of chromatography. A other

High-performance ion-pair chromatographic behaviour of conjugated bile acids with di-n-butylamine acetate.

This paper dealt with a simple and efficient method for separating a mixture of different series of ionic, high polar, and hydrophilic conjugates of bile acids by high-performance... Read full abstract on PubMed →

PMID: 10949476 DOI: 10.1016/s0021-9673(00)00509-4

1999 Carcinogenesis other

Volatile nitrosamines and tobacco-specific nitrosamines in the smoke of Thai cigarettes: a risk factor for lung cancer and a suspected risk factor for liver cancer in Thailand.

In Thailand, smoking of commercial cigarettes and of handmade cigarettes has drastically increased in recent decades. Cancer of the lung and of the upper aero-digestive tract have... Read full abstract on PubMed →

PMID: 9934860 DOI: 10.1093/carcin/20.1.133

1982 gc ms

Identification of volatile organic compounds produced by fluorescent pseudomonads on chicken breast muscle.

Four different fluorescent pseudomonads were isolated from spoiled, uncooked chicken breasts and were grown in pure culture on initially sterile chicken breast muscle at 2 to 6 deg... Read full abstract on PubMed →

PMID: 7103494 DOI: 10.1128/aem.43.6.1504-1506.1982 Full text on PMC

2025 Food research international (Ottawa, Ont.) other

Authenticating vintage in white tea: Appearance-taste-aroma-based three-in-one non-invasive anticipation.

To safeguard the legal rights of tea enterprises and promote sustainable development in the tea industry, this study proposes a rapid, non-destructive method for authenticating whi... Read full abstract on PubMed →

PMID: 39658181 DOI: 10.1016/j.foodres.2024.115394

2024 Food chemistry aeda

Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis.

Qu-aroma is of great significance for evaluation the quality of Daqu starter. This study aimed to decode the Qu-aroma of medium-temperature Daqu (MT-Daqu) via "top-down" and "botto... Read full abstract on PubMed →

PMID: 38924911 DOI: 10.1016/j.foodchem.2024.140186

2022 Microorganisms other

Effects of Volatile Organic Compounds on Biofilms and Swimming Motility of Agrobacterium tumefaciens.

Volatile organic compounds (VOCs) emitted by bacteria play an important role in the interaction between microorganisms and other organisms. They can inhibit the growth of phytopath... Read full abstract on PubMed →

PMID: 35893570 DOI: 10.3390/microorganisms10081512 Full text on PMC

2021 Analytical and bioanalytical chemistry gc ms

Monitoring the volatile language of fungi using gas chromatography-ion mobility spectrometry.

Fusarium oxysporum is a plant pathogenic fungus leading to severe crop losses in agriculture every year. A sustainable way of combating this pathogen is the application of mycopara... Read full abstract on PubMed →

PMID: 33675374 DOI: 10.1007/s00216-021-03242-6 Full text on PMC

2021 Chemosphere other

Comparative evaluation of 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, and 2,4,6-trichloroanisole degradation by ultraviolet/chlorine and ultraviolet/hydrogen peroxide processes.

2-Isopropyl-3-methoxypyrazine (IPMP), 2-Isobutyl-3-methoxypyrazine (IBMP), and 2,4,6-Trichloroanisole (TCA) are the primary emerging taste and odor (T&O) compounds in water systems... Read full abstract on PubMed →

PMID: 33866092 DOI: 10.1016/j.chemosphere.2021.130513

2020 Food research international (Ottawa, Ont.) aeda

Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value.

The volatile compounds in three Lang baijiu ("Honghualangshi, Y1", "Langjiulangge, Y2", and "Laolangjiu, Y3") were identified by gas chromatography-olfactometry (GC-O), gas chromat... Read full abstract on PubMed →

PMID: 32247444 DOI: 10.1016/j.foodres.2020.109001

2009 Water research gc ms

Occurrence of dissolved and particle-bound taste and odor compounds in Swiss lake waters.

The occurrence of algal taste and odor (T&O) compounds was investigated in three Swiss lakes which exhibit different nutrient levels from eutrophic to oligotrophic (Lake Greifensee... Read full abstract on PubMed →

PMID: 19303129 DOI: 10.1016/j.watres.2009.02.016

2024 Nanomaterials (Basel, Switzerland) unrelated

WO3 Nanoplates Decorated with Au and SnO2 Nanoparticles for Real-Time Detection of Foodborne Pathogens.

Nowadays, metal oxide semiconductor gas sensors have diverse applications ranging from human health to smart agriculture with the development of Internet of Things (IoT) technologi... Read full abstract on PubMed →

PMID: 38668213 DOI: 10.3390/nano14080719 Full text on PMC

2022 Voprosy pitaniia gc ms

[Identification and chromatemass- spectrometry quantification of toxic chemicals (N-nitrosamines, phthalates) in baby foods].

Currently, assessing exposure to toxic chemicals detected in foodstuffs is a vital issue, especially regarding foods for babies and toddlers. The research goal was to identify and... Read full abstract on PubMed →

PMID: 35852983 DOI: 10.33029/0042-8833-2022-91-3-107-114

2022 Molecules (Basel, Switzerland) aroma analysis

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers.

Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable micr... Read full abstract on PubMed →

PMID: 36080153 DOI: 10.3390/molecules27175386 Full text on PMC

2022 Annals of work exposures and health gc ms

Measurement of Diacetyl and Related Compounds in Coffee Roasteries and Breweries.

α-Diketones such as diacetyl (2,3-butanedione) and 2,3-pentanedione are generated during the roasting and fermentation of foods and are also used as flavoring compounds. Exposure t... Read full abstract on PubMed →

PMID: 35051991 DOI: 10.1093/annweh/wxab101 Full text on PMC

2020 Frontiers in nutrition unrelated

Suppression of Trichothecene-Mediated Immune Response by the Fusarium Secondary Metabolite Butenolide in Human Colon Epithelial Cells.

Butenolide (BUT, 4-acetamido-4-hydroxy-2-butenoic acid gamma-lactone) is a secondary metabolite produced by several Fusarium species and is co-produced with the major trichothecene... Read full abstract on PubMed →

PMID: 32850941 DOI: 10.3389/fnut.2020.00127 Full text on PMC

2019 Food chemistry sensory panel

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.

To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatog... Read full abstract on PubMed →

PMID: 31151652 DOI: 10.1016/j.foodchem.2019.03.071

2022 aeda

Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus).

Drying is an important process that can impart a different flavor to dried fish. The differences and sources of flavor of semi-dried golden pompano at different drying temperatures... Read full abstract on PubMed →

PMID: 36099819 DOI: 10.1016/j.foodchem.2022.134112

2015 The Journal of parasitology other

Cytotoxic Screening and In Vitro Evaluation of Pentadecane Against Leishmania infantum Promastigotes and Amastigotes.

Pentadecane is an organic compound that is made up of primarily carbon and hydrogen atoms. Pentadecane is a floral volatile found in many different plants and essential oils and al... Read full abstract on PubMed →

PMID: 26321352 DOI: 10.1645/15-736

2024 Human brain mapping other

Olfactory Dysfunction and Limbic Hypoactivation in Temporal Lobe Epilepsy.

The epileptogenic network in temporal lobe epilepsy (TLE) contains structures of the primary and secondary olfactory cortex such as the piriform and entorhinal cortex, the amygdala... Read full abstract on PubMed →

PMID: 39487626 DOI: 10.1002/hbm.70061 Full text on PMC

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.