Peer-Reviewed Research Database

Filbert — 211 papers

Papers mentioning filbert 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 filbert research comes from

paper count of indexed corpus · via OpenAlex

Centre National de la Recherche Scientifique

Chinese Academy of Agricultural Sciences

Ministry of Agriculture and Rural Affairs

South China Botanical Garden

Guangdong Food and Drug Vocational College

Beijing Technology and Business University

Jiangnan University

State Key Laboratory of Food Science and Technology

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2023 Journal of agricultural and food chemistry aeda

Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates.

Roasting is an important unit operation for the development of characteristic chocolate aroma during manufacturing. However, there is an increase in interest in minimally processed... Read full abstract on PubMed →

PMID: 37307497 DOI: 10.1021/acs.jafc.3c01366

2021 Journal of agricultural and food chemistry other

Semibiocatalytic Approach toward Regioisomerically Enriched Ethyl Dimethylpyrazines Important in Flavor Industries.

Alkylpyrazines are important heterocyclic compounds used as flavorants in food and beverage industries. In this study, a regioselective semibiocatalytic process was developed to sy... Read full abstract on PubMed →

PMID: 34874714 DOI: 10.1021/acs.jafc.1c05786

2025 Food science and biotechnology other

Dietary xenobiotics and their role in immunomodulation.

Within our daily dietary intake, lies an intriguing and frequently overlooked dimension- the realm of dietary xenobiotics. These chemical compounds originate from different food so... Read full abstract on PubMed →

PMID: 40196336 DOI: 10.1007/s10068-024-01752-4 Full text on PMC

2022 Phytotherapy research : PTR other

Maltol mitigates cisplatin-evoked cardiotoxicity via inhibiting the PI3K/Akt signaling pathway in rodents in vivo and in vitro.

Our current research aims to evaluate the efficiency of a flavor enhancer, maltol (produced by heating ginseng) against cisplatin-evoked cardiotoxicity by establishing cisplatin-in... Read full abstract on PubMed →

PMID: 35174550 DOI: 10.1002/ptr.7405

2021 Foods (Basel, Switzerland) gc ms

Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products.

Though varying metabolomes are believed to influence distinctive characteristics of different soy foods, an in-depth, comprehensive analysis of both soluble and volatile metabolite... Read full abstract on PubMed →

PMID: 34828797 DOI: 10.3390/foods10112516 Full text on PMC

2021 Phytotherapy research : PTR other

The p53/p21/p16 and PI3K/Akt signaling pathways are involved in the ameliorative effects of maltol on D-galactose-induced liver and kidney aging and injury.

Successive evidence has established that maltol, a flavor-enhancing agent, could provide resistance to oxidative stress-induced tissue injury in various animal models though its be... Read full abstract on PubMed →

PMID: 34028092 DOI: 10.1002/ptr.7142

2020 Environmental toxicology and chemistry other

The Flavor Enhancer Maltol Increases Pigment Aggregation in Dermal and Neural Melanophores in Xenopus laevis Tadpoles.

Melanophores are pigmented cells that change the distribution of melanosomes, enabling animals to appear lighter or darker for camouflage, thermoregulation, and protection from ult... Read full abstract on PubMed →

PMID: 31721268 DOI: 10.1002/etc.4626

2007 Toxicology in vitro : an international journal published in association with BIBRA other

Induction of cytochrome P450 1a1 by the food flavoring agent, maltol.

Maltol is used extensively as a flavor-enhancing agent, food preservative, antioxidant, and also in cosmetic and pharmaceutical formulations. However, a number of studies have show... Read full abstract on PubMed →

PMID: 17317091 DOI: 10.1016/j.tiv.2007.01.003

2024 Foods (Basel, Switzerland) other

Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits.

The mulberry fruit is edible and medicinal, and it is commonly referred to as the "best health product of the 21st century". The purpose of this study was to find out whether diffe... Read full abstract on PubMed →

PMID: 39517298 DOI: 10.3390/foods13213514 Full text on PMC

2024 Environmental research other

Short-term storability of volatile organic compounds in bag sampling systems under ambient conditions.

Although bag sampling is a common quantification tool for volatile organic compounds (VOCs), it can serve as a major source of experimental bias, when storing even over a short dur... Read full abstract on PubMed →

PMID: 38815720 DOI: 10.1016/j.envres.2024.119269

2023 Foods (Basel, Switzerland) aroma analysis

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan.

This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer... Read full abstract on PubMed →

PMID: 37297417 DOI: 10.3390/foods12112172 Full text on PMC

2020 Journal of the science of food and agriculture aeda

The composition and oxidative stability of vegetarian omega-3 algal oil nanoemulsions suitable for functional food enrichment.

BACKGROUND: Long chain omega-3 polyunsaturated fatty acid (LCn3PUFA) nanoemulsion enriched foods offer the potential to address habitually low oily fish intakes. Nanoemulsions incr... Read full abstract on PubMed →

PMID: 31602647 DOI: 10.1002/jsfa.10069

2019 Electrophoresis other

Cyclohexane-1,3-dione as a derivatizing agent for the analysis of aldehydes by micelar electrokinetic chromatography with diode array detection.

Aldehydes are important compounds in a large number of samples, especially food and beverages. In this work, for the first time, cyclohexane-1,3-dione (CHD) was used as a derivatiz... Read full abstract on PubMed →

PMID: 31471917 DOI: 10.1002/elps.201900171

2024 Food research international (Ottawa, Ont.) aeda

Characterization of volatile profiles and markers prediction of eleven popular edible boletes using SDE-GC-MS and FT-NIR combined with chemometric analysis.

Wild edible boletes mushrooms are regarded as a delicacy in many countries and regions due to their rich nutritional contents and strong aromatic compounds. This study aimed to ide... Read full abstract on PubMed →

PMID: 39614501 DOI: 10.1016/j.foodres.2024.115077

2023 Food science and biotechnology other

Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oil.

UNLABELLED: Soy protein hydrolysates (SPHs) are prepared from soybean meal using commercially available protease enzymes and acid/alkali treatment. The antioxidant properties of SP... Read full abstract on PubMed →

PMID: 36778091 DOI: 10.1007/s10068-022-01189-7 Full text on PMC

2023 Food chemistry gc ms

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.

The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied us... Read full abstract on PubMed →

PMID: 36958203 DOI: 10.1016/j.foodchem.2023.135860

2019 Journal of the science of food and agriculture aeda

Elucidation of hulling-induced changes in the aroma and aroma-active compounds of cv. Uzun pistachio (Pistacia vera).

BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling proce... Read full abstract on PubMed →

PMID: 30919982 DOI: 10.1002/jsfa.9711

2014 Critical reviews in toxicology other

Diacetyl and 2,3-pentanedione exposures associated with cigarette smoking: implications for risk assessment of food and flavoring workers.

Diacetyl and 2,3-pentanedione inhalation have been suggested as causes of severe respiratory disease, including bronchiolitis obliterans, in food/flavoring manufacturing workers. B... Read full abstract on PubMed →

PMID: 24635357 DOI: 10.3109/10408444.2014.882292

2021 Food chemistry other

The occurrence and stability of Maillard reaction products in various traditional Chinese sauces.

Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maill... Read full abstract on PubMed →

PMID: 33067040 DOI: 10.1016/j.foodchem.2020.128319

2023 Food chemistry gc ms

Microbiota dynamics and volatile metabolite generation during sausage fermentation.

Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor... Read full abstract on PubMed →

PMID: 37187009 DOI: 10.1016/j.foodchem.2023.136297

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.