Papers mentioning chocolate or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Next to furan, other alkylfurans such as 2- and 3-methylfuran, 2-ethylfuran, 2,5-dimethylfuran, and 2-pentylfuran have been found concurrently in thermal processed food and fruit j... Read full abstract on PubMed →
Chinese liquor is produced from spontaneous fermentation starter (Daqu) that provides the microbes, enzymes and flavors for liquor fermentation. To improve the flavor character of... Read full abstract on PubMed →
3-Methylfuran is produced in foods during food processing and preservation techniques that involve heat treatment such as cooking, jarring, canning, and pasteurization. Currently,... Read full abstract on PubMed →
There are few studies on associations between airborne microbial exposure, formaldehyde, plasticizers in dwellings and the symptoms compatible with the sick building syndrome (SBS)... Read full abstract on PubMed →
Fungal growth leads to spoilage of food and animal feeds and to formation of mycotoxins and potentially allergenic spores. Fungi produce volatile compounds, during both primary and... Read full abstract on PubMed →
Measures of behavioral sensitivity provide an important guide for choosing the stimulus concentrations used in functional experiments. This information is particularly valuable in... Read full abstract on PubMed →
In an attempt to improve reproducibility, more attention is being paid to potential sources of stress in the laboratory environment. Here, we report that the mere proximity of preg... Read full abstract on PubMed →
Odorant-degrading enzymes (ODEs) are considered to play key roles in odorant inactivation to maintain the odorant receptor sensitivity of insects. Some members of carboxylesterase... Read full abstract on PubMed →
Only little is known about whether single volatile compounds are as efficient in eliciting behavioral responses in animals as the whole complex mixture of a behaviorally relevant o... Read full abstract on PubMed →
Disks from different tissues were obtained from "Redchief Delicious" apple fruit (Malus domestica Borkh.) and analyzed for the ability to metabolize 1-pentanol as well as synthesiz... Read full abstract on PubMed →
AIM: To identify core bacterial communities and volatile compounds and to investigate their relationships in Doubanjiang, a Chinese traditional red pepper paste. METHODS AND RESULT... Read full abstract on PubMed →
The investigation was undertaken to establish a relationship between key odorants and perceived flavor attributes of dark chocolate as influenced by cocoa fermentation method, roas... Read full abstract on PubMed →
This study clarified the effects of pulsed electric field (PEF) treatment on microbial inactivation and flavor regulation in egg yolk liquid (EYL). Microorganisms were efficiently... Read full abstract on PubMed →
Environmental toxicants are increasingly suspected to influence cardiovascular (CV) and all-cause mortality, but previous studies mostly focused on one or a few chemicals. We exami... Read full abstract on PubMed →
OBJECTIVE: This study aimed to investigate the associations between exposure to blood volatile organic compounds (VOCs) and the level of serum neurofilament light chain (NfL) in ad... Read full abstract on PubMed →
Volatile organic compounds (VOCs) influence significantly sensory properties of espresso coffee (EC). However, some of these chemicals, such as furans reported to have a negative i... Read full abstract on PubMed →
Correct analysis of whole blood volatile organic compounds (VOCs) in evaluating possible exposure situations requires differentiation of smokers from nonsmokers. Whole blood concen... Read full abstract on PubMed →
INTRODUCTION: Fufang E'jiao Jiang has been extensively utilized to replenish qi and nourish blood as the homology of medicine and food. METHODS: We analyzed the effects of FEJ on c... Read full abstract on PubMed →
Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and... Read full abstract on PubMed →
The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed... 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.