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.
N-Phenylpropenoyl-L-amino acids, naturally occurring in plants, are potential candidates for food flavor enhancement. This study optimized the enzymatic synthesis of N-cinnamoyl-L-... Read full abstract on PubMed →
In the brewing process, methionine is a decisive amino acid for (off-)flavor formation. A significant part of methionine is oxidized to methionine sulfoxide (MetSO) in malt. We hyp... Read full abstract on PubMed →
Inflammation and oxidative stress are two interconnected processes that play a role in cancer development and progression. In the present research, we aimed to evaluate the antican... Read full abstract on PubMed →
Gastrodia elata (GE) is traditionally subjected to steaming, and steaming duration plays a crucially important role in determining GE quality. This study examined the variations in... Read full abstract on PubMed →
The popularity of royal jelly (RJ) as a functional food has attracted attention from various industries, especially nutraceuticals, due to the increasing demand from health enthusi... Read full abstract on PubMed →
Bacterial contamination is a hazard in many industries, including food, pharmaceuticals, and healthcare. The availability of a rapid and simple method for detecting this type of co... Read full abstract on PubMed →
This study explores the efficient conversion of castor oil to sebacic acid utilizing iron oxide (Fe<sub>2</sub>O<sub>3</sub>) loaded on activated carbons as catalysts. Through a co... Read full abstract on PubMed →
The research employed network toxicology and molecular docking techniques to systematically examine the potential carcinogenic effects and mechanisms of aspartame (L-α-aspartyl-L-p... Read full abstract on PubMed →
L-Phenylalanine (L-Phe) is an important aromatic amino acid, which has been widely used in food, health care products, medicine and other fields. Based on the relatively mature mic... Read full abstract on PubMed →
2-Phenylethanol (2-PE) is a key flavor compound with a rose-like scent, used in the cosmetics, perfume, home care and food industries. This aroma compound can be obtained naturally... Read full abstract on PubMed →
Seahorse is a valuable marine-animal drug widely used in traditional Chinese medicine (TCM), and which was first documented in the "Ben Cao Jing Ji Zhu" during the Liang Dynasty. <... Read full abstract on PubMed →
Paenibacillus larvae is the causative agent of American foulbrood (AFB), the most serious bacterial disease affecting developing honeybee larvae and pupas. In this study, a library... Read full abstract on PubMed →
This study includes the utilization of sweet lemon peel (SLP) and sugarcane bagasse (SB) in solid-state fermentation using Kluyveromyces marxianus for bioflavor compounds productio... Read full abstract on PubMed →
Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of envir... Read full abstract on PubMed →
Plant-produced volatile compounds play important roles in plant signaling and in the communication of plants with other organisms. Many plants emit green leaf volatiles (GLVs) in r... Read full abstract on PubMed →
The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at th... Read full abstract on PubMed →
Antibiotics and synthetic pesticides are now playing a role in the spread of resistant pathogens. They continue to have negative consequences for animal and plant health. The goal... Read full abstract on PubMed →
In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var. sinensis)... Read full abstract on PubMed →
The fruit of Vanilla planifolia is broadly preferred by the agroindustry and gourmet markets due to its refined flavor and aroma. Peruvian Vanilla has been proposed as a possible s... Read full abstract on PubMed →
L-phenylalanine is an important amino acid that is widely used in the fields of food flavors and pharmaceuticals. Apart from L-phenylalanine itself, various commercially valuable c... 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.