Papers mentioning corn or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigates the potential of yacon (Smallanthus sonchifolius) juice for the development of prebiotic-rich organic apple-based snacks. Yacon syrup, primarily composed of... Read full abstract on PubMed →
The strong fragrant rapeseed oils (SFROs) attract an increasing consumers' preference due to their strong flavor and attractive appearance. With the accumulated knowledge of flavor... Read full abstract on PubMed →
Propyl gallate (PG) as one of the most important additives has been widely used to prevent or slow the oxidation of foods in the food industry. In this work, Cu3(PO4)2/BiVO4 compos... Read full abstract on PubMed →
Chlorine-initiated oxidation of alkanes has been shown to rapidly form secondary organic aerosol (SOA) at higher yields than OH-alkane reactions. However, the effects of alkane vol... Read full abstract on PubMed →
The antibacterial effect of volatile compounds in millets and cereal by‐products was investigated. Hexane extracts of rice bran (RB), corn cob (CC), green (GM), and yellow millets... Read full abstract on PubMed →
Metabolic profiling of glucosinolates and their breakdown products in sprouts of 22 Chinese kale (Brassica oleracea var. alboglabra, BOA) varieties were investigated by using high-... Read full abstract on PubMed →
The continuous improvement of living standards is related to higher requirements for the freshness and taste of food. For example, synthetic phenolic antioxidants (SPAs) are added... Read full abstract on PubMed →
Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the sa... Read full abstract on PubMed →
A novel laser-heating technique, referred to as the laser-driven thermal reactor (LDTR), was used to determine sample thermal (exothermic/endothermic) behavior, specific heat relea... Read full abstract on PubMed →
Allergic contact dermatitis related to cosmetic use can result from allergens not routinely evaluated by standard patch test protocols. Propyl, octyl, and dodecyl gallates are comm... Read full abstract on PubMed →
Propyl Gallate is the n-propyl ester of gallic acid (3,4,5-trihydroxybenzoic acid). It is soluble in ethanol, ethyl ether, oil, lard, and aqueous solutions of polyethylene glycol (... Read full abstract on PubMed →
Tannins (commonly referred to as tannic acid) are water-soluble polyphenols that are present in many plant foods. They have been reported to be responsible for decreases in feed in... Read full abstract on PubMed →
The propyl, octyl and dodecyl esters of gallic acid have been studied extensively in a large number of animal experiments involving oral dosing. Experimental data on general toxici... Read full abstract on PubMed →
TJ199 - a strain with exceptional antioxidant capacity - was used to ferment corn bract juice (CBJ) and silk juice (CSJ). Fermentation increased total phenolic (0.47 - and 0.23 - f... Read full abstract on PubMed →
BACKGROUND AND OBJECTIVES: The potential of essential oils (EOs) and fumaric acid (FA) to modulate ruminal fermentation and mitigate greenhouse gas emissions in dairy cows has attr... Read full abstract on PubMed →
In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of m... Read full abstract on PubMed →
A certified reference material (CRM) for aflatoxins (AFTB1, AFTB2, AFTG1, AFTG2) and zearalenone (ZEN) in corn/peanut blended vegetable oil (GBW(E)100863) was developed to address... Read full abstract on PubMed →
Objectives: This study aimed to determine the optimal doses of a flavonoid blend (FB) for enhancing cost-efficient production, digestibility, gut-beneficial microbiota, serum metab... Read full abstract on PubMed →
> 0.05) between C and C-2% in the parameters of smell, color, flavor, and overall acceptability; however, the texture of C-2% was better evaluated. The C-2% sample also had the hig... Read full abstract on PubMed →
This experiment aimed to investigate the impact of malic acid (MA) and citric acid (CA) on the nutritional composition, fermentation quality, rumen degradation rate, and microbial... 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.