Peer-Reviewed Research Database

Cucumber — 1,408 papers

Papers mentioning cucumber or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the cucumber research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Inserm

Harvard University

Ministry of Agriculture and Rural Affairs

Zhejiang University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2025 Journal of pharmaceutical and biomedical analysis aroma analysis

Integrated electronic eye, electronic nose and high performance liquid chromatography for identification of raw and salt-processed Psoralea corylifolia fructus.

Psoralea corylifolia fructus (PF), a traditional drug widespread use in China, is available in two forms: raw Psoralea corylifolia fructus (RPF) and salt-processed Psoralea corylif... Read full abstract on PubMed →

PMID: 40300314 DOI: 10.1016/j.jpba.2025.116915

2023 Environmental pollution (Barking, Essex : 1987) other

Catalytic removal of harmful volatile organic compounds by reutilizing zinc rods waste from spent batteries as a palladium catalyst support.

The emission of volatile organic compounds (VOCs) has led to significant deterioration in air quality, making it imperative to ensure that these compounds are removed from emission... Read full abstract on PubMed →

PMID: 37804904 DOI: 10.1016/j.envpol.2023.122678

2017 Journal of the science of food and agriculture aroma analysis

Fruit quality assessment of watermelons grafted onto citron melon rootstock.

BACKGROUND: The grafting of watermelons (Citrullus lanatus) is a common technique that increases yield under stressful soil conditions. The most common rootstocks for watermelons a... Read full abstract on PubMed →

PMID: 27436661 DOI: 10.1002/jsfa.7915

2014 Food chemistry aeda

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different ef... Read full abstract on PubMed →

PMID: 24518336 DOI: 10.1016/j.foodchem.2014.01.003

1996 Journal of the Air & Waste Management Association (1995) other

Evaluation of an In Situ, On-Line Purging System for the Cone Penetrometer.

Materials that will be used to construct an in situ, on-line purging system for the cone penetrometer were evaluated. Transfer efficiencies for volatile organic compounds (VOCs) th... Read full abstract on PubMed →

PMID: 28071520 DOI: 10.1080/10473289.1996.10467544

2025 Journal of dairy science aeda

Effects of docosahexaenoic acid on milk fatty acid profile, fat globule size, and flavor characteristics.

The n-3 PUFA, particularly docosahexaenoic acid (DHA), are crucial compounds for human health. This study investigated the effect of feeding dairy cows rumen-protected DHA (RP-DHA)... Read full abstract on PubMed →

PMID: 40975280 DOI: 10.3168/jds.2025-27133

2024 Molecules (Basel, Switzerland) other

Elucidating the Phytochemical Landscape of Leaves, Stems, and Tubers of Codonopsis convolvulacea through Integrated Metabolomics.

Codonopsis convolvulacea is a highly valued Chinese medicinal plant containing diverse bioactive compounds. While roots/tubers have been the main medicinal parts used in practice,... Read full abstract on PubMed →

PMID: 38999145 DOI: 10.3390/molecules29133193 Full text on PMC

2010 Natural product research gc ms

Chemical composition and antibacterial, antifungal and antioxidant activities of the flower oil of Retama raetam (Forssk.) Webb from Tunisia.

The chemical composition of the essential oils obtained by hydrodistillation from the flowers of Retama raetam (Forssk.) Webb cultivated in Tunisia was determined by GC and GC/MS a... Read full abstract on PubMed →

PMID: 20461625 DOI: 10.1080/14786410802529190

2023 Molecules (Basel, Switzerland) gc ms

Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS.

As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not... Read full abstract on PubMed →

PMID: 36838714 DOI: 10.3390/molecules28041726 Full text on PMC

2023 Food science and biotechnology gc ms

Comparative analysis of the volatile components in Chinese breast milk from three regions.

UNLABELLED: In this study, gas chromatography-mass spectrometry (GC-MS) coupled with Partial least squares Discriminant Analysis (PLS-DA) was used to analyze the volatiles in Chine... Read full abstract on PubMed →

PMID: 37123065 DOI: 10.1007/s10068-022-01235-4 Full text on PMC

2022 Journal of agricultural and food chemistry aeda

Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis.

The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis. Add... Read full abstract on PubMed →

PMID: 36317964 DOI: 10.1021/acs.jafc.2c03409

2020 Journal of agricultural and food chemistry other

(E)-2-Heptenal in Soymilk: A Nonenzymatic Formation Route and the Impact on the Flavor Profile.

Flavor is an essential quality characteristic of soymilk. (E)-2-Heptenal has a fatty and fruity flavor with the sensory threshold value of 13 μg/L in water. This study demonstrated... Read full abstract on PubMed →

PMID: 33249836 DOI: 10.1021/acs.jafc.0c06192

2025 sensory panel

Black tea addition enhances the aroma release of rose petals by activating related pathways during the scenting process.

This study investigated the aroma-releasing mechanism of rose during the scenting process with black tea. By quantitative descriptive analysis of sensory evaluations, it was found... Read full abstract on PubMed →

PMID: 40398221 DOI: 10.1016/j.foodchem.2025.144801

2018 Neuroscience other

Electro-olfactogram Responses Before and After Aversive Olfactory Conditioning in Humans.

The aim of the present study was to investigate whether repetitive aversive odor conditioning induced changes at the level of the peripheral olfactory system in humans. A total of... Read full abstract on PubMed →

PMID: 29360513 DOI: 10.1016/j.neuroscience.2018.01.025

2016 Journal of food and drug analysis gc ms

Assessment of the key aroma compounds in rose-based products.

In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-ba... Read full abstract on PubMed →

PMID: 28911551 DOI: 10.1016/j.jfda.2016.02.013 Full text on PMC

2014 Food chemistry aeda

Prediction of Muscat aroma in table grape by analysis of rose oxide.

Aroma is an important quality characteristic in Muscat grapes and constitutes a major concern for viticulturist and grapevine breeders. For this reason, Muscat aroma variability wa... Read full abstract on PubMed →

PMID: 24518327 DOI: 10.1016/j.foodchem.2014.01.005

2019 Food chemistry gc ms

Dynamic changes in norisoprenoids and phenylalanine-derived volatiles in off-vine Vidal blanc grape during late harvest.

We investigated the dynamic changes in norisoprenoids and phenylalanine derivatives in off-vine Vidal blanc. Glycosidically bound as well as free-form volatile compounds were ident... Read full abstract on PubMed →

PMID: 30955659 DOI: 10.1016/j.foodchem.2019.03.101

2023 Sheng wu gong cheng xue bao = Chinese journal of biotechnology other

[Biomarkers for early screening and diagnosis of breast cancer: a review].

The estimated new cases of breast cancer (BC) patients were 2.26 million in 2020, which accounted for 11.7% of all cancer patients, making it the most prevalent cancer worldwide. E... Read full abstract on PubMed →

PMID: 37154315 DOI: 10.13345/j.cjb.220699

2022 Frontiers in nutrition sensory panel

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup.

The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whit... Read full abstract on PubMed →

PMID: 36458169 DOI: 10.3389/fnut.2022.1048352 Full text on PMC

2022 Food chemistry aroma analysis

Influence of different rootstocks on quality and volatile constituents of cantaloupe and honeydew melons (Cucumis melo. L) grown in high tunnels.

Two rootstock crosses of sweet melon and watermelon (Cucurbita moschata × Cucurbita maxima hybrids), 'Kickstart' and 'Carnivor', grafted onto four melon cultivars (cantaloups; 'Maj... Read full abstract on PubMed →

PMID: 35671659 DOI: 10.1016/j.foodchem.2022.133388

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.