Papers mentioning coffee or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Three closely related 4-hydroxy-3(2H)-furanones have been found in a range of highly cooked foodstuffs where they are important flavour compounds with aroma threshold values as low... Read full abstract on PubMed →
The sustainable valorization of lignin β-O-4 compounds into high-value natural products through one-pot tandem catalysis presents an urgent yet scientifically challenging frontier... Read full abstract on PubMed →
This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including Hypopichia pseudoburtonii, Metschnikowia sinensis/shanxiensis, Metschnikowia chr... Read full abstract on PubMed →
The selective depolymerization of β-O-4 lignin models into high-value aromatic monomers using photocatalysis presents both significant opportunities and challenges. Photocatalysts... Read full abstract on PubMed →
Benzenoids/phenylpropanoids, the second most diverse group of plant volatiles, exhibit significant structural diversity and play crucial roles in attracting pollinators and protect... Read full abstract on PubMed →
A library of C-3 functionalized flavones was successfully provided via palladium-catalyzed amino- and aryloxycarbonylation reactions of 3-iodoflavone (<b>1</b>), under mild conditi... Read full abstract on PubMed →
The effects of size, toasting degree, and time of contact on the release of volatile compounds from Quercus alba (L.) chips during a simulated fermentation and post-fermentative pr... Read full abstract on PubMed →
The aim of the present study was to test synthetic flavors as potential feed attractants in zebrafish (Danio rerio) during early development. Six experimental groups were set up in... Read full abstract on PubMed →
Carbonyl compounds are among the most important flavor substances that affect the taste of Baijiu. However, high coverage analysis of carbonyl compounds is obstructed due to the po... Read full abstract on PubMed →
A series of 4-methyl-1,2,3-benzoxathiazine-2,2-dioxides with various substituents in 5, 6 or 7 positions was obtained from corresponding 2'-hydroxyacetophenones in their reaction w... Read full abstract on PubMed →
This study was conducted to evaluate the potential effects of dietary grape residue levels on the slaughter indicators, meat quality, meat shelf-life, unsaturated fatty acid conten... Read full abstract on PubMed →
Seasonal variations in the fatty acid (FA) compositions of pollen loads collected from the Al-Ahsa Oasis in eastern Saudi Arabia throughout one year were determined to identify the... Read full abstract on PubMed →
UNLABELLED: Among elderly participants from the Cardiovascular Health Study, we found that non-esterified trans fatty acid levels had a significant prospective association with hip... Read full abstract on PubMed →
This study evaluated the effects of feeding an expeller press canola meal (EPCM) supplement (20%) on the carcass, meat, and sensory quality characteristics of spent laying hens. Th... Read full abstract on PubMed →
In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding mi... Read full abstract on PubMed →
Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity... Read full abstract on PubMed →
Capons and ovariectomized chickens are birds that have been gonadectomized to improve the meat quality. This study investigated the effects of caponization and ovariectomy on physi... Read full abstract on PubMed →
Background Antioxidant and antihistamine agents from Barleria noctiflora L.f. as natural source due to the existing modern medicine give various adverse effects to overcome these p... Read full abstract on PubMed →
Peanut, a high-oil crop with about 50% oil content, is either crushed for oil or used as edible products. Fatty acid composition determines the oil quality which has high relevance... Read full abstract on PubMed →
Comparing well-watered versus deficit conditions, we evaluated the chemical composition of grains harvested from wild-type (WT) and drought-tolerant, transgenic rice (Oryza sativa... 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.