Papers mentioning date or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Xylitol and erythritol are widely used in a variety of food and oral care products as sugar substitutes. Although a number of studies have been conducted on the health benefits of... Read full abstract on PubMed →
Dietary habits that include an excess of added sugars have been strongly associated with an increased risk of obesity, heart disease, diabetes, and tooth decay. With this associati... Read full abstract on PubMed →
Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies,... Read full abstract on PubMed →
In-depth knowledge bases on physiological properties of microbes are required to design a better microbial system at a gene level and to develop an industrially viable process in a... Read full abstract on PubMed →
Burnt-bitter-aroma (BBA), an off-odor reminiscent of burnt grains, is associated with aroma deterioration in strong-aroma Baijiu. The key burnt-bitter-aroma compounds (BBAC) and th... Read full abstract on PubMed →
A compound fermentation of Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavo... Read full abstract on PubMed →
The chemical and optical properties of secondary organic aerosols (SOA) have been widely studied through environmental chamber experiments, and some of the results have been parame... Read full abstract on PubMed →
The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains ins... Read full abstract on PubMed →
Correct identification of the substance basis of Pseudostellariae Radix (PR) odor is important not only for the quality control of the products, but also for the safety of the cons... Read full abstract on PubMed →
2,4-di-tert-butylphenol (2,4-DTBP) is a synthetic antioxidant used in polyethylene crosspolymer (PEX) water distribution pipes and food-related plastics. 2,4-DTBP can leach from pl... Read full abstract on PubMed →
Liquid-liquid extraction coupled with gas chromatography-mass spectrometry (LLE-GC/MS) is a useful methodology for Baijiu aroma analysis. However, the background problems caused by... Read full abstract on PubMed →
Synthetic phenolic antioxidant 2,4-di-tert-butylphenol (2,4-DTBP) has gained growing concerns due to relatively high concentrations in aquatic ecosystems. There are, however, signi... Read full abstract on PubMed →
Taste and odor (T&O) compounds are important water pollutant, some of which are toxic. The relevant studies are all expand upon the well-known T&O compounds but for the unknown odo... Read full abstract on PubMed →
OBJECTIVES: This paper reports on the trend of the stressogenic stimulus caused by a repeated exposure to 1-methylnaphthalene (1-MN) vapors at the nominal concentrations of 0 mg/m3... Read full abstract on PubMed →
Tracers of secondary organic aerosols (SOA) from thirteen aromatic hydrocarbons were quantified in laboratory smog chamber experiments. Class-specific SOA tracers emerged, includin... Read full abstract on PubMed →
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bru... Read full abstract on PubMed →
Oomycetes, represented by Phytophthora, are seriously harmful to agricultural production, resulting in a decline in grain quality and agricultural products and causing great econom... Read full abstract on PubMed →
BACKGROUND: Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the format... Read full abstract on PubMed →
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flav... Read full abstract on PubMed →
Nineteen compounds, including ten esters, six acids, and three alcohols, were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor... 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.