Papers mentioning cider or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. This study examined the indu... Read full abstract on PubMed →
A simple method for the synthesis of formate esters and formamides is presented based on the Au/TiO₂-catalyzed aerobic oxidative coupling between alcohols or amines and formaldehyd... Read full abstract on PubMed →
Absolutes isolated from Viola odorata leaves, valuable materials for the flavor and fragrance industry, were studied. Violets are mainly cultivated in France and Egypt and extracte... Read full abstract on PubMed →
This study compares the aromatic profiles of Czech white wines produced under conventional and organic practices and identifies the volatile compounds most relevant for distinguish... Read full abstract on PubMed →
BACKGROUND: Citrus wine, a value-added product of citrus deep processing, often exhibits unwanted bitterness caused by naringin and limonin, along with an aroma, which limits consu... Read full abstract on PubMed →
Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campyl... Read full abstract on PubMed →
The research examined the capabilities of Yarrowia lipolytica (YL) and Pichia farinosa (PF) in converting sugars to ethanol and oleochemicals. Lipid, ethanol, protein yield and gen... Read full abstract on PubMed →
The addition of baked Qingke improves the flavor profile of beer. In this study, beer was brewed using Qingke baked at various temperatures. The beer produced with Qingke baked at... Read full abstract on PubMed →
The flavor quality of jiupei gradually decreased with the increase of cellar height. In this study, high-throughput sequencing, metabolomics and HS-SPME-GC-MS techniques were used... Read full abstract on PubMed →
In this study, we evaluated the caprylic acid-based oil-in-water (O/W) emulsion-assisted extraction of lycopene from tomatoes. Emulsion-assisted extraction was performed using two... Read full abstract on PubMed →
Vanillyl alcohol (VA), which is abundant in Vanilla bean, has strong antioxidant activity. However, the use of VA in the food and cosmetics industries is limited, due to its low so... Read full abstract on PubMed →
ABSTRACT: Listeria monocytogenes is a common foodborne pathogen that cause life-threatening infection with high mortality rates. Biofilm development of L. monocytogenes decreases i... Read full abstract on PubMed →
Bactericidal activity of caprylic acid (CA) and hydrogen peroxide (HP) was investigated in this study in order to design a suitable formulation for use in the food-processing indus... Read full abstract on PubMed →
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. Du... Read full abstract on PubMed →
BACKGROUND: Diabetic retinopathy (DR) development is associated with disturbances in the gut microbiota and related metabolites. Butyric acid is one of the short-chain fatty acids... Read full abstract on PubMed →
Caproic acid (CA) production from food waste (FW) is a promising way for waste recycling, while the fermentation processes need further exploration. In this study, FW acidogenic fe... Read full abstract on PubMed →
Medium chain carboxylic acids (MCCA) such as caproic acid have a plethora of applications, ranging from food additives to bioplastics. MCCA can be produced via microbial chain elon... Read full abstract on PubMed →
A previous double-blind, randomized clinical trial of 42 healthy individuals conducted with Lactobacillus johnsonii N6.2 found that the probiotic's mechanistic tryptophan pathway w... Read full abstract on PubMed →
Soybean isoflavones (SIs) are widely found in food and herbal medicines. Although the pharmacological activities of SIs have been widely reported, their effects on the intestinal m... Read full abstract on PubMed →
Anaerobic digestion (AD) is a well-established technology used for producing biogas or biomethane alongside the slurry used as biofertilizer. However, using a variety of wastes and... 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.