Papers mentioning chocolate mousse or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffe... Read full abstract on PubMed →
The incorporation of probiotics into food products has gained substantial attention, primarily due to their well-documented health benefits such as modulating gut microbiota, enhan... Read full abstract on PubMed →
Microstructural properties of wheat-based food materials change during baking. These alterations affect the final product's mechanical properties, physical attributes, and consumer... Read full abstract on PubMed →
This study aimed to evaluate the microbiological quality and functional properties of Moringa oleifera Lam. leaves from plants cultivated in Sicily, with the objective of explorin... Read full abstract on PubMed →
In recent years, there has been a growing demand for plant-based products from omnivorous consumers seeking a healthier and more sustainable diet, but sensory issues can still impa... Read full abstract on PubMed →
Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of ac... Read full abstract on PubMed →
Probiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase its shelf life withou... Read full abstract on PubMed →
BACKGROUND: The bio-preservation of food products using various natural ingredients and metabolites from various types of beneficial microorganisms released during targeted ferment... Read full abstract on PubMed →
<h4>Background</h4>The native sponges of Persian Gulf are unique species facing difficult climate conditions and environmental contamination. It is necessary to investigate these n... Read full abstract on PubMed →
Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)Interested in publishing with us? Contact [email protected] d... Read full abstract on PubMed →
This paper presents a comparison between manufactured food products using conventional and ultrasound-assisted procedures. Three different foam-type products, chocolate Genoise, ba... Read full abstract on PubMed →
Eating behavior can be influenced by the rewarding value of food, i.e., "liking" and "wanting." The objective of this study was to assess in normal-weight dietary restrained (NR) v... Read full abstract on PubMed →
Pentadecanoic acid (C15:0, PDA) is an odd and minor fatty acid that has been neglected in the literature until the last decade. Indeed, as a specific fatty acid of dairy fat, PDA w... Read full abstract on PubMed →
BACKGROUND: The worldwide reduction in food production due to pests and diseases is still an important challenge facing today. Validoxylamine A (VAA) is a natural polyhydroxyl comp... Read full abstract on PubMed →
Saturated fatty acids possess few health benefits compared to unsaturated fatty acids. However, increasing experimental evidence demonstrates the nutritionally beneficial role of o... Read full abstract on PubMed →
OBJECTIVE: To investigate the associations of organic food consumption with maternal pre-pregnancy BMI, hypertension and diabetes in pregnancy, and several blood biomarkers of preg... Read full abstract on PubMed →
Regularly adding biogas slurry into fermentation reactors is an effective way to enhance hydrogen or methane production. However, how this method affects the production of valuable... Read full abstract on PubMed →
BACKGROUND: Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, little research has been carried o... Read full abstract on PubMed →
Metabolites produced by an altered gut microbiota might mediate the effects in the brain. Among metabolites, the fecal volatile organic compounds (VOCs) are considered to be potent... Read full abstract on PubMed →
Summer tea leaves, characterized by thick cell walls, low aroma, and strong bitterness, are generally considered unsuitable for high-quality tea production. This study investigated... 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.