Papers mentioning fenugreek 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 aim of the present study was to test synthetic flavors as potential feed attractants in zebrafish (Danio rerio) during early development. Six experimental groups were set up in... Read full abstract on PubMed →
Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity... Read full abstract on PubMed →
Background Antioxidant and antihistamine agents from Barleria noctiflora L.f. as natural source due to the existing modern medicine give various adverse effects to overcome these p... Read full abstract on PubMed →
We report the results of an aging trial of Montepulciano d'Abruzzo D.O.C. wine in commercially available oak barrels that differed in the type of wood grain (extra fine and fine) a... Read full abstract on PubMed →
The yields of the cooling-active compounds 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (1) and 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (2) as well as the bitter tastant... Read full abstract on PubMed →
"Wasanbon" sugar is handmade sugar which has been manufactured traditionally in Japan by a unique refining procedure, and is used in the making of Japanese traditional confectionar... Read full abstract on PubMed →
Food Sci. Technol, Campinas, 35(4): 647-651, Out.-Dez. 2015 647 Food Science and Technology ISSN 0101-2061 OI:D http://dx.doi.org/10.1590/1678-457X.6770 1 Introduction Bamboo is a... Read full abstract on PubMed →
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (... Read full abstract on PubMed →
Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed... Read full abstract on PubMed →
Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compou... Read full abstract on PubMed →
The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and... Read full abstract on PubMed →
The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This stud... Read full abstract on PubMed →
We aimed to examine the substance in a precipitate of heat-treated onion concentrate (HOC) that contributes to a sensation of lingering of aroma, a koku attribute induced by the se... Read full abstract on PubMed →
2,3-Diethyl-5-methylpyrazine (DEMP) is recognized for its unique nutty scent but faces limitations due to rapid evaporation. The primary objective of this study was to explore the... Read full abstract on PubMed →
This study evaluated the inoculation of Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, in wet-processed conilon coffee. Wet fermentation was con... Read full abstract on PubMed →
A bacterium was isolated from the waste gas treatment plant at a fishmeal processing company on the basis of its capacity to use 2,3-diethyl-5-methylpyrazine (DM) as a sole carbon... Read full abstract on PubMed →
<h4>Background</h4>Pancreatitis-associated sepsis (PAS) caused by carbapenem-resistant bacteria poses significant clinical challenges. The objective of this research was to examine... Read full abstract on PubMed →
Historically, some edible insects have been processed into a complex of insect and fungus, such as Antherea pernyi and Samsoniella hepiali. Until now, the dynamics of the nutrition... Read full abstract on PubMed →
In this study, docosanoic acid, a very long chain fatty acid, was used to modify pectin, and the products were incorporated with carboxylmethyl cellulose (CMC) to prepare a hydroph... Read full abstract on PubMed →
Scented (joha) and black rice indigenous to northeast region (NER) of India are the two among 40,000 varieties of species Oryza sativa, prevalent for its great aroma, medicinal pro... 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.