Papers mentioning chicory or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Chicory roots produce inulin, a dietary fiber, as well as large quantities of bitter sesquiterpene lactones (STLs), which have valuable biological activities. In an effort to under... Read full abstract on PubMed →
A coffee substitute derived from sweet lupins (<i>Lupinus angustifolius</i> L.) was investigated for the first time with regard to the impact of the roasting process on flavour for... Read full abstract on PubMed →
Flavors and fragrances are essential for product quality, yet they are highly susceptible to contamination due to high moisture content and rich nutrients. This study investigates... Read full abstract on PubMed →
<h4>Introduction</h4><i>Potentilla anserina</i> Linnaeus (<i>P. anserina</i>) is a traditional Chinese herbal medicine with ethnic characteristics that grows in the Qinghai-Tibetan... Read full abstract on PubMed →
To investigate the effect of roasting temperature on the aroma quality of chicory root extract, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-... Read full abstract on PubMed →
In recent decades, the complexity of the food chain has contributed to a surge of food adulteration issues, resulting in numerous instances of food fraud. For this reason, ensuring... Read full abstract on PubMed →
Aroma is a key sensory factor in the flavor evaluation of pak choi (<i>Brassica rapa</i> L. ssp. <i>chinensis</i> var. Makino). The pak choi varieties Xiangqingcai (XQC) and Xiuhua... Read full abstract on PubMed →
Loin sections (m. <i>Longissimus lumborum</i>) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand co... Read full abstract on PubMed →
Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The aim of this study was to compare physicochemical and sensory paramete... Read full abstract on PubMed →
Plantain and chicory are interesting forage species since they present good nutritional quality and are more resistant to drought than many temperate grasses. The fatty acid (FA) p... Read full abstract on PubMed →
The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still i... Read full abstract on PubMed →
Cereal coffee is a coffee substitute made mainly from roasted cereals such as barley and rye (60-70%), chicory (15-20%), and sugar beets (6-10%). It is perceived by consumers as a... Read full abstract on PubMed →
Different low molecular weight carbohydrates including saccharides, polyalcohols, sugar acids, and glycosides have been identified and quantified in different edible vegetables fro... Read full abstract on PubMed →
A mixture of roasted chicory roots and wheat germ (1:1 w/w) was subjected to extrusion processing for preparation of coffee substitute. Comparative studies concerning sensory chara... Read full abstract on PubMed →
The excretion of major odor-causing and acidifying compounds in response to dietary supplementation of chicory inulin extract was investigated with six Yorkshire barrows, with an a... Read full abstract on PubMed →
Tea is a broadly consumed beverage worldwide that is susceptible to fraudulent practices, including its adulteration with other plants such as chicory extracts. In the present work... Read full abstract on PubMed →
The composition of menus and the sequence of foodstuffs consumed during a meal underlies elaborate rules. However, the molecular foundations for the observed taste- and pleasure-ra... Read full abstract on PubMed →
), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optima... Read full abstract on PubMed →
C18 reversed-phase column under gradient elution conditions using 0.1% formic acid aqueous solution and methanol as mobile phase components. The obtained coffee and adulterants ext... Read full abstract on PubMed →
A 6-wk feeding study was conducted to evaluate the antioxidative potential, indices such as quality of the thigh meat and liver of broiler chickens fed with a dietary medicinal her... 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.