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.
BACKGROUND: Volatile organic compounds (VOCs) in human exhaled breath serve as molecular fingerprints that reflect metabolic dysregulation and can indicate the onset and progressio... Read full abstract on PubMed →
Arthropods utilize olfactory function to detect informational substances within their natural habitats, thereby facilitating essential life activities such as foraging, mating, and... Read full abstract on PubMed →
The spatial distribution of gas emitted from an odor source provides valuable information regarding the composition, size, and localization of the odor source. Surface-enhanced Ram... Read full abstract on PubMed →
The demand for new soil fumigants has increased as a result of more restrictive legislation regarding the use of pesticides. In the present study, the potent nematicidal activity o... Read full abstract on PubMed →
Surface-enhanced Raman scattering (SERS) is an important and powerful analytical technique in chemical and biochemical analyses. Metal-organic frameworks (MOFs) can effectively cap... Read full abstract on PubMed →
The quality and flavor formation in fermented fish sausages are based on the complex metabolism of microbial community. In this study, the dynamic changes of physicochemical charac... Read full abstract on PubMed →
Abstract We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apu... Read full abstract on PubMed →
The aim of this work was to study the microbial communities and volatile compounds profile of different fermentations: using four different cocoa hybrids and adding Saccharomyces c... Read full abstract on PubMed →
The present work was undertaken to evaluate the effect of the natural winemaking on the microbial and chemical composition of Marsala base wine. To this purpose, a large-scale vi... Read full abstract on PubMed →
INTRODUCTION: The health benefits of sea buckthorn (Hippophae rhamnoides L.) are well documented due to its rich content in bioactive phytochemicals (pigments, phenolics and vitami... Read full abstract on PubMed →
In this study the feasibility of different extraction procedures was evaluated in order to test their potential for the extraction of the volatile (VOCs) and semi-volatile constitu... Read full abstract on PubMed →
Goji berry (Lycium barbarum L.) is rich in bioactive compounds, and its functional efficacy can be further enhanced through fermentation. This study evaluated the impact of Lactoba... Read full abstract on PubMed →
Green tea kombucha (GTK) has emerged as a promising probiotic fermented beverage. Few studies have investigated its effect on human health, mainly focusing on intestinal health, mi... Read full abstract on PubMed →
Early and differential diagnosis of perihilar cholangiocarcinoma (PHCCA) is highly challenging. This study aimed to evaluate whether volatile organic compounds (VOCs) in bile sampl... Read full abstract on PubMed →
A novel synthetic route was designed, developed, and utilized to synthesize six high-purity 2-monochloropropanediol fatty acid esters (2-MCPD esters), a group of potential processi... Read full abstract on PubMed →
Metabolism, environmental fate, and low concentration food residue studies would be facilitated by the use of radiolabeled test articles that can be readily quantified within compl... Read full abstract on PubMed →
Increasing interest in consuming insects is accelerating the expansion of the fortified snacks market. However, there is limited knowledge of the drivers of consumers to appreciate... Read full abstract on PubMed →
BACKGROUND: Baijiu brewing is a complex and multifaceted multimicrobial co-fermentation process, in which various microorganisms interact to form an interdependent micro-ecosystem,... Read full abstract on PubMed →
Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during... Read full abstract on PubMed →
A balanced flavor is a major quality attribute of orange juice. Formation of 4-vinylguaiacol during storage can lead to an undesirable clove-like off-flavor. However, clove-like of... 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.