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

2026 Food research international (Ottawa, Ont.) aroma analysis

Association between microbiome dynamics and aroma evolution in fermented Chinese white pears (Pyrus × bretschneideri): An integrated volatilomics and microbiome analysis.

The flavor of pear cider exhibits regional features, with insufficient and unstable aroma constituting key quality issues. The role of its characteristic aroma and the contribution... Read full abstract on PubMed →

PMID: 41956649 DOI: 10.1016/j.foodres.2026.118959

2024 Foods (Basel, Switzerland) other

Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing.

Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limit... Read full abstract on PubMed →

PMID: 39123600 DOI: 10.3390/foods13152409 Full text on PMC

2022 Food chemistry gc ms

Free versus droplet-bound aroma compounds in sparkling beverages.

The initial experience of a beverage's flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not conside... Read full abstract on PubMed →

PMID: 35032804 DOI: 10.1016/j.foodchem.2021.131985

2023 Food chemistry gc ms

Microbiota dynamics and volatile metabolite generation during sausage fermentation.

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 →

PMID: 37187009 DOI: 10.1016/j.foodchem.2023.136297

2024 Current research in food science other

Characteristics and correlation of flavor substances and hangover indexes in Chinese baijiu during storage.

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 →

PMID: 39498460 DOI: 10.1016/j.crfs.2024.100887 Full text on PMC

2017 Journal of the science of food and agriculture aroma analysis

Changes in volatile composition and sensory attributes of wines during alcohol content reduction.

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 →

PMID: 27098726 DOI: 10.1002/jsfa.7757

2025 International journal of biological macromolecules pharmacology

Biocompatible carboxymethyl cellulose-potato starch film with biosynthesized tellurium nanoparticles and undecanoic acid for enhanced antimicrobial protection in post-harvest tomato preservation.

Preserving the post-harvest quality of fruits by minimizing microbial contamination is essential for ensuring food safety. In this study, a novel composite film was developed using... Read full abstract on PubMed →

PMID: 40816390 DOI: 10.1016/j.ijbiomac.2025.146858

2025 Food chemistry gc ms

Revealing the key aroma codes and (furan) fatty acids in fresh red goji berries and the impacts of the hot-air drying process.

The key aroma components and (furan) fatty acids in fresh red goji berries were determined and their variations after hot-air drying were investigated to understand the impacts of... Read full abstract on PubMed →

PMID: 40273869 DOI: 10.1016/j.foodchem.2025.144336

2024 CPT: pharmacometrics & systems pharmacology unrelated

Bridging population pharmacokinetic and semimechanistic absorption modeling of APX3330.

APX3330 ((2E)-2-[(4,5-dimethoxy-2-methyl-3,6-dioxo-1,4-cyclohexadien-1-yl)methylene]-undecanoic acid), a selective inhibitor of APE1/Ref-1, has been investigated in treatment of he... Read full abstract on PubMed →

PMID: 37884051 DOI: 10.1002/psp4.13061 Full text on PMC

2022 Journal of agricultural and food chemistry gc ms

Furan Fatty Acids in Some 20 Fungi Species: Unique Profiles and Quantities.

Furan fatty acids (FuFAs) are a group of excellent antioxidants in food. Since data in fungi were scarce, 37 commercial or collected edible and meadow fungi were analyzed on FuFA p... Read full abstract on PubMed →

PMID: 36154124 DOI: 10.1021/acs.jafc.2c05100

2019 The Science of the total environment unrelated

Factors associated with exposure of pregnant women to perfluoroalkyl acids in North China and health risk assessment.

Perfluoroalkyl acids (PFAAs) have been frequently found in blood of pregnant women, but the predictors and potential health risk have not been well studied in China. We recruited 5... Read full abstract on PubMed →

PMID: 30471604 DOI: 10.1016/j.scitotenv.2018.11.042

2026 Journal of agricultural and food chemistry aroma analysis

Systems Metabolic Engineering of Escherichia coli for Efficient de novo Biosynthesis of 2,5-Dimethylpyrazine from Glucose.

2,5-Dimethylpyrazine (2,5-DMP) is an important flavor compound in food and a valuable intermediate in pharmaceutical synthesis. Conventional chemical synthesis of 2,5-DMP requires... Read full abstract on PubMed →

PMID: 41823656 DOI: 10.1021/acs.jafc.5c18057

2026 Food research international (Ottawa, Ont.) aeda

Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021.

Pixian broad bean paste is a traditional Chinese fermented condiment and it is widely acclaimed for the distinctive flavor. Bacillus amyloliquefaciens (B. amyloliquefaciens) SCPC-R... Read full abstract on PubMed →

PMID: 41956685 DOI: 10.1016/j.foodres.2026.119031

2024 Journal of agricultural and food chemistry other

Metabolic Engineering of Escherichia coli for Production of 2,5-Dimethylpyrazine.

2,5-Dimethylpyrazine (2,5-DMP) is a high-value-added alkylpyrazine compound with important applications in both the food and pharmaceutical fields. In response to the increasing co... Read full abstract on PubMed →

PMID: 38369722 DOI: 10.1021/acs.jafc.3c08481

2021 Sheng wu gong cheng xue bao = Chinese journal of biotechnology other

[Biosynthesis of 2,5-dimethylpyrazine from L-threonine by whole-cell biocatalyst of recombinant Escherichia coli].

2,5-dimethylpyrazine (2,5-DMP) is of important economic value in food industry and pharmaceutical industry, and is now commonly produced by chemical synthesis. In this study, a rec... Read full abstract on PubMed →

PMID: 33501804 DOI: 10.13345/j.cjb.200270

2020 ACS synthetic biology other

Accelerated Green Process of 2,5-Dimethylpyrazine Production from Glucose by Genetically Modified Escherichia coli.

2,5-Dimethylpyrazine (2,5-DMP) is an indispensable additive for flavoring in the food industry and an important substrate for producing hypoglycemic and antilipolytic drugs. Howeve... Read full abstract on PubMed →

PMID: 32841563 DOI: 10.1021/acssynbio.0c00329

2024 Journal of the science of food and agriculture other

Fabrication of myristic acid-potato starch complex nanostructures and assessment of their cytotoxic behavior.

BACKGROUND: Lipids and carbohydrates perform essential functions in foods. In recent decades, food scientists have studied the effects of carbohydrate-lipid interactions on the fun... Read full abstract on PubMed →

PMID: 37872732 DOI: 10.1002/jsfa.13071

2024 Journal of microbiology and biotechnology unrelated

Analysis of Fatty Acid Compositions and Acid Values of Krill Oil Supplementary Products from the Korean Market.

In order to provide the qualitative data for the 20 commercially available krill oil supplementary products, the levels of omega-3 polyunsaturated fatty acids (PUFA) such as docosa... Read full abstract on PubMed →

PMID: 39233519 DOI: 10.4014/jmb.2406.06026 Full text on PMC

2020 International journal of preventive medicine other

Dietary Fat Quality and Pre-diabetes: A Case-control Study.

BACKGROUND: The relationship between dietary fat quality (DFQ) indices and pre-diabetes has not been well studied. This study aimed to determine the association of DFQ indices and... Read full abstract on PubMed →

PMID: 33312469 DOI: 10.4103/ijpvm.IJPVM_243_18 Full text on PMC

2019 The Journal of antibiotics pharmacology

Antimicrobial potential of myristic acid against Listeria monocytogenes in milk.

Listeria monocytogenes (L. monocytogenes), an important food-borne pathogenic microorganism, has resistance immune function to many commonly used drugs. Myristic acid is a traditio... Read full abstract on PubMed →

PMID: 30787402 DOI: 10.1038/s41429-019-0152-5 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.