Papers mentioning common carp or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
High inspired oxygen during mechanical ventilation may influence the exhalation of the previously proposed breath biomarkers pentanal and hexanal, and additionally induce systemic... Read full abstract on PubMed →
Plant pyruvate decarboxylases (PDC) catalyze the decarboxylation of pyruvate to form acetaldehyde and CO2 and are well known to play a key role in energy supply via fermentative me... Read full abstract on PubMed →
Minimizing Aspergillus flavus growth is an effective strategy to mitigate aflatoxin contamination in food and agricultural products. In the present investigation, we attempted to u... Read full abstract on PubMed →
Beehives are populated by bacterial species with a protective role against honey bee pathogens thanks to the production of bioactive metabolites. These compounds are largely unexpl... Read full abstract on PubMed →
Migratory locusts (Locusta migratoria) frequently aggregate into huge swarms that cause serious economic losses for the agricultural sector. Differential behaviors of male and fema... Read full abstract on PubMed →
In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, p... Read full abstract on PubMed →
Many animals display innate preferences for some odors, but the physiological mechanisms underlying these preferences are poorly understood. Here, with behavioral tests, we establi... Read full abstract on PubMed →
BACKGROUND: The search for attractive baits that may facilitate the capture of haematophagous insects has been epidemiologically relevant. Sand flies use chemical cues in different... Read full abstract on PubMed →
This study aimed to develop a visually appealing, low-oil vacuum-fried hairtail product by optimizing processing parameters through Response Surface Methodology (RSM). The synergis... Read full abstract on PubMed →
Self-reported food intolerances are estimated to affect between 15-20% of the population. Among them, histamine intolerance (HIT) has emerged as a focus of particular interest. It... Read full abstract on PubMed →
Histamine intolerance is a condition characterized by the accumulation of histamine to a point that exceeds the body's capacity to eliminate it. Researchers have attributed several... Read full abstract on PubMed →
The intake of food may be an initiator of adverse reactions. Food intolerance is an abnormal non-immunological response of the organism to the ingestion of food or its components i... Read full abstract on PubMed →
Histamine intolerance (HIT) is assumed to be due to a deficiency of the gastrointestinal (GI) enzyme diamine oxidase (DAO) and, therefore, the food component histamine not being de... Read full abstract on PubMed →
Histamine is a natural amine derived from L-histidine. Although it seems that our knowledge about this molecule is wide and diverse, the importance of histamine in many regulatory... Read full abstract on PubMed →
Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a disorder associated with an impaired ability to metabolize ingested histam... Read full abstract on PubMed →
Excessive accumulation of histamine in the body leads to miscellaneous symptoms mediated by its bond to corresponding receptors (H1-H4). Increased concentration of histamine in blo... Read full abstract on PubMed →
Histamine intolerance results from a disequilibrium of accumulated histamine and the capacity for histamine degradation. Histamine is a biogenic amine that occurs to various degree... Read full abstract on PubMed →
The aim of this study was to investigate the sensory indicators, biogenic amine contents, and bacterial community structure and diversity of chilled chicken stored at 4°C under aer... Read full abstract on PubMed →
Lactic acid bacteria (LAB) play a key role in many food fermentations. However, some LAB species can also cause food spoilage, e.g., through the formation of biogenic amines. Pauci... Read full abstract on PubMed →
Putrescine and cadaverine are toxic biogenic amines in spoiled food, which poses a serious threat to food security. In this work, we reported a highly sensitive three-dimensional (... 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.