Papers mentioning chickpea or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Two alkylresorcinol (AR) metabolites, 3, 5-dihydroxybenzoic acid (DHBA) and 3-(3,5-dihydroxyphenyl)-1-propanoic acid (DHPPA), in urine have been suggested as biomarkers of whole gr... Read full abstract on PubMed →
Rare earth elements (REEs) are not rare, but rather abundant in the earth's crust and excellent catalysts for a multitude of organic reactions. They have been recently shown to be... Read full abstract on PubMed →
This study was conducted to elucidate the molecular and metabolic differences in ileal development according to birth weight in neonatal piglets. A total of 126 neonatal piglets bo... Read full abstract on PubMed →
Durian is economically significant in Southeast Asia due to its distinctive aroma and palatability. During fruit ripening, the flesh generates a substantial quantity of esters and... Read full abstract on PubMed →
In the context of transitioning toward a more sustainable use of natural resources, the application of lignin to substitute commonly utilized petroleum-based plastics can play a ke... Read full abstract on PubMed →
Citric acid is the most important organic acid in melon and has a great influence on fruit flavor quality. ATP-citrate (pro-S) lyase (ACL) is a key regulator in the acetyl-CoA path... Read full abstract on PubMed →
The herb of Trigonella caerulea (Fabaceae), commonly known as blue fenugreek, is used for the production of traditional cheese and bread varieties in the Alpine region. Despite its... Read full abstract on PubMed →
Assessing the impact of human exposure to environmental toxicants is often crucial to biomonitoring the exposed dose. In this work, we report a novel fast urinary metabolites extra... Read full abstract on PubMed →
In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and v... Read full abstract on PubMed →
The interaction between flavors and proteins results in a reduced headspace concentration of the flavor, affecting flavor perception. We analyzed the retention of a series of ester... Read full abstract on PubMed →
Renewable alternatives to fossil diesel (FD) including fatty acid methyl ester (FAME) biodiesel have become more prevalent. However, toxicity of exhaust material from their combust... Read full abstract on PubMed →
Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and... Read full abstract on PubMed →
Plant-parasitic nematodes infect a diversity of crops, resulting in severe economic losses in agriculture. Microbial volatile organic compounds (VOCs) are potential agents to contr... Read full abstract on PubMed →
A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (M... Read full abstract on PubMed →
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180... Read full abstract on PubMed →
Cephalopod cuttlefish, Sepia pharaonis, has been considered as a commercially important resource, which is widely regarded as nutritious food in the southwest of Indian and Mediter... Read full abstract on PubMed →
Schizosaccharomyces japonicus have been found as dominant yeast species coexisting with Saccharomyces cerevisiae during late stages of spontaneous fermentation of local grapes in G... Read full abstract on PubMed →
Background The light-dependent reactions involving riboflavin (RF) and methionine (Met) as substrates are responsible for the light-struck taste (LST). This fault is associated to... Read full abstract on PubMed →
Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bl... Read full abstract on PubMed →
BACKGROUND: 4-Hydroxymandelic acid (4-HMA) is a valuable aromatic fine chemical and widely used for production of pharmaceuticals and food additives. 4-HMA is conventionally synthe... Read full abstract on PubMed →
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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.