Papers mentioning chicken or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Rutin was acylated with stearic acid in the esterification reaction catalyzed by immobilized Candida antarctica lipase B (Novozym 435) in tert-amyl alcohol with and without molecul... Read full abstract on PubMed →
Benzophenone (FEMA No. 2134; CAS No. 119-61-9) was administered in the diet to rats at target dose levels of 20 mg/kg body weight/day for 90 days and 100 or 500 mg/kg/day for 28 da... Read full abstract on PubMed →
Dipicolinic acid was determined by reverse-phase liquid chromatography. Elution was with 0.2 M potassium phosphate, pH 1.8, containing 1.5% tert-amyl alcohol or higher concentratio... Read full abstract on PubMed →
Streptomyces avermitilis is widely recognized for its remarkable ability to produce diverse secondary metabolites with broad-spectrum antifungal activity. In this study, we employe... Read full abstract on PubMed →
BACKGROUND: Aspergillus flavus and the produced carcinogenic aflatoxins pose severe threats to food safety and human health. The control of A. flavus and aflatoxins have become a f... Read full abstract on PubMed →
Endophytic fungi can influence plant development through diverse molecular mechanisms; however, their volatile organic compound VOC-mediated effects on agriculturally relevant crop... Read full abstract on PubMed →
To explore the effect of oleic acid, linoleic acid, and linolenic acid on "glucose-glutathione" Maillard reaction initial stage and meaty flavor compounds formation pathways, gluta... Read full abstract on PubMed →
The n-3 PUFA, particularly docosahexaenoic acid (DHA), are crucial compounds for human health. This study investigated the effect of feeding dairy cows rumen-protected DHA (RP-DHA)... Read full abstract on PubMed →
Bacterial volatile organic compounds (VOCs) have been investigated as a non-invasive approach to diagnosis of infectious diseases. Here, we aimed to explore potential diagnostic ma... Read full abstract on PubMed →
The Amadori rearrangement products are an important flavor precursor in the Maillard reaction. Its thermal decomposition products usually contribute good flavors in foods. Therefor... Read full abstract on PubMed →
Changes in the lipid oxidation and volatile compounds of a variety of tilapia tissues (Oreochromis niloticus) including the muscle, gills, and skin during ice storage were investig... Read full abstract on PubMed →
Pre-oxidation and powdered activate carbon (PAC) are usually used to remove algae and odorants in drinking waterworks. However, the influence of interaction between oxidants and PA... Read full abstract on PubMed →
E-cigarettes are battery-operated devices that heat a liquid mixture to make an aerosol that is inhaled, or vaped, by the user. Vape shops are retail environments designed to fulfi... Read full abstract on PubMed →
Traditional control methods have drawbacks in controlling Verticillium wilt diseases caused by Verticillium dahliae Kleb.; therefore, an efficient and environmentally friendly stra... Read full abstract on PubMed →
White rot is an economically significant disease of Allium crops. The pathogen Sclerotium cepivorum produces long-lived sclerotia that germinate in response to sulfur-containing co... Read full abstract on PubMed →
Malnutrition is a serious problem in the elderly while understanding flavour perception could be a tool for controlling appetite or food choices. To increase our knowledge, we char... Read full abstract on PubMed →
The antagonistic mechanisms of soluble non-volatile bioactive compounds, such as proteins and lipopeptides emitted from Bacillus have been widely studied. However, there are limite... Read full abstract on PubMed →
Schizophyllum commune is a causative agent of allergic bronchopulmonary mycosis, allergic fungal rhinosinusitis, and basidiomycosis. Diagnosis of these diseases remains difficult b... Read full abstract on PubMed →
Revealing the main contributors to septic odor is a challenge since diverse compounds are responsible for this odor, and there might exist synergistic effects among different odora... Read full abstract on PubMed →
The generation of selected Maillard-derived odorants from iso-oligosaccharides (IOSs), namely, from isomaltose, isomaltotriose, isomaltulose, and melibiose, was studied and compare... 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.