Papers mentioning edamame or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Key message</h4>We mapped the QTLs for FAAs in edamame seeds and identified TOF11 as the causal gene. TOF11 loss-of-function accelerates flowering/maturation and increases FAAs... Read full abstract on PubMed →
Real-time assurance of food safety and quality requires decisions at line speed, from farm to retail, using signals that span vision, spectroscopy, volatiles, biosensing, and proce... Read full abstract on PubMed →
A plant factory utilizing artificial light is an innovative agricultural model that enables efficient and sustainable crop production. However, its application to a diverse range o... Read full abstract on PubMed →
Edamame beans, rich in protein, essential amino acids, and antioxidant compounds, are promising substrates for novel plant-based beverages. This study developed and comprehensively... Read full abstract on PubMed →
High cholesterol is one of the risk factors for cardiovascular disease, which is currently a global health problem. This study aimed to compare the potential of tempe flour and soy... Read full abstract on PubMed →
Quinoa (<i>Chenopodium quinoa</i>) cultivation and consumption have been increasing globally for its nutritional value and agricultural adaptability, with over 120 countries involv... Read full abstract on PubMed →
Singkong dapat diolah menjadi berbagai produk pangan, salah satunya adalah getuk. Singkong memiliki kandungan pati hingga 65-70% namun memiliki kandungan protein yang rendah. Kebut... Read full abstract on PubMed →
This study introduces a multidisciplinary approach to investigate bioactive food metabolites often overlooked due to their low concentrations. We integrated an in-house food metabo... Read full abstract on PubMed →
This study investigated the effects of hot air drying (HAD), infrared-assisted hot air drying (IR-HAD), vacuum freeze drying (VFD), and pulsed-vacuum drying (PVD) on the drying cha... Read full abstract on PubMed →
Green soybean, also known as edamame, is a legume with high nutritional and functional value. Despite its growing popularity and potential health benefits, the functionality of gre... Read full abstract on PubMed →
This study aims to investigate the changes in physical and chemical properties of edamame during bean development and apply a spectroscopy-based machine learning (ML) technique to... Read full abstract on PubMed →
The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respec... Read full abstract on PubMed →
Evaluating the volatile compounds and characteristic fingerprints of the core cultivars of vegetable soybean would provide useful data for improving their aroma in the breeding pro... Read full abstract on PubMed →
Metabolomics has been a useful method for various study fields. However, its application in animal science does not seem to be sufficient. Metabolomics will be useful for various s... Read full abstract on PubMed →
Australian sweet lupin is an excellent protein and dietary fibre source, but is largely underutilised in the human diet. The barrier to greater consumption of lupin are oligosaccha... Read full abstract on PubMed →
Its high nutritional content and sensory characteristics make edamame a popular vegetable bean. However, because of its short shelf-life, it is important to optimize the storage co... Read full abstract on PubMed →
Five food-grade soybean cultivars were dry- and oil-roasted and stored for 6 months. The effects of cultivar, roasting, and storage on soybean composition, sensory characteristics,... Read full abstract on PubMed →
We investigated 160 kinds of pesticide residues in 715 samples of 116 kinds of foods distributed in Kitakyushu city. Sixty kinds of pesticides were detected in 55 kinds of foods (2... Read full abstract on PubMed →
Sugar levels in grape berries are necessary for wine production but also, they are the main driver of most ripening processes. Sugar levels are very responsive to canopy and crop l... Read full abstract on PubMed →
Tubers of five cultivars of potato were stored at 4 degrees C for 2, 3, and 8 months and baked in a conventional oven. The flavor compounds from the baked potato flesh were isolate... 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.