Papers mentioning cottage cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The wide variety and the socio-economic and dietary importance of traditional fermented milk products of Ethiopia are discussed in this paper. Information on the microbiology of th... Read full abstract on PubMed →
We aimed to assay the effectiveness of vacuum or modified atmosphere packaging in preserving the organoleptic characteristics of already ripened slices of Stelvio Protected Designa... Read full abstract on PubMed →
The study was aimed at evaluating the effects of dietary supplementation with dried olive pomace in dairy cows on the development of lipolytic volatile compounds in raw milk and ch... Read full abstract on PubMed →
Background/Objectives: The prevalence of cardiovascular-kidney-metabolic (CKM) syndrome is increasing rapidly, and cardiovascular complications pose significant risks in individual... Read full abstract on PubMed →
This research aims at determining some free amino acids in amino acid-based infant formulas and amino acid-modified medical foods for inborn errors of metabolism to prove their qua... Read full abstract on PubMed →
l-arginine is a semi-essential amino acid that is broadly used as food additives and pharmaceutical intermediates. The synthesis of l-arginine is restricted by complex metabolic me... Read full abstract on PubMed →
BACKGROUND: Low protein diets have been linked to decreased bone strength in humans. Arginine and lysine can help improve the healing process and stimulate growth factors. AIM: To... Read full abstract on PubMed →
BACKGROUND: Increasing nitric oxide bioavailability may induce physiological effects that enhance endurance exercise performance. This review sought to evaluate the performance eff... Read full abstract on PubMed →
As an important semi-essential amino acid, l-arginine is extensively used in the food and pharmaceutical fields. At present, l-arginine production depends on cost-effective, green,... Read full abstract on PubMed →
Lauric arginate (LAE, ethyl-Nα-lauroyl-L-arginate hydrochloride) is synthesized from food components lauric acid and L-arginine and is quickly hydrolyzed to lauric acid and L-argin... Read full abstract on PubMed →
BACKGROUND: Sexual dysfunction and infertility are conditions with high prevalence in the general population. Nutritional factors have been reported to have an impact on sexual and... Read full abstract on PubMed →
Sepsis is a systemic response to an infection, with high morbidity and mortality rates. Metabolic changes during infection and sepsis could be related to changes in metabolism of t... Read full abstract on PubMed →
OBJECTIVE: Sepsis is a major health problem considering its significant morbidity and mortality rate. The amino acid L-arginine has recently received substantial attention in relat... Read full abstract on PubMed →
N-Phenylpropenoyl-L-amino acids, naturally occurring in plants, are potential candidates for food flavor enhancement. This study optimized the enzymatic synthesis of N-cinnamoyl-L-... Read full abstract on PubMed →
The research employed network toxicology and molecular docking techniques to systematically examine the potential carcinogenic effects and mechanisms of aspartame (L-α-aspartyl-L-p... Read full abstract on PubMed →
L-Phenylalanine (L-Phe) is an important aromatic amino acid, which has been widely used in food, health care products, medicine and other fields. Based on the relatively mature mic... Read full abstract on PubMed →
2-Phenylethanol (2-PE) is a key flavor compound with a rose-like scent, used in the cosmetics, perfume, home care and food industries. This aroma compound can be obtained naturally... Read full abstract on PubMed →
This study includes the utilization of sweet lemon peel (SLP) and sugarcane bagasse (SB) in solid-state fermentation using Kluyveromyces marxianus for bioflavor compounds productio... Read full abstract on PubMed →
Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of envir... Read full abstract on PubMed →
In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var. sinensis)... 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.