Papers mentioning fish or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Brominated phenols (BPs) of anthropogenic origin are aromatic substances widely used in the industry as flame retardants (FRs) and pesticides as well as the components of FRs and p... Read full abstract on PubMed →
Coffee harvested in the Caparaó region (Minas Gerais, Brazil) is associated with high-quality coffee beans resulting in high-quality beverages. We characterize, microbiologically a... Read full abstract on PubMed →
At present, the kinds and the hazards of phenolic compounds in water were unclear. Research aimed at methods for the simultaneous detection of multiple phenolic compounds is still... Read full abstract on PubMed →
Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cu... Read full abstract on PubMed →
In almonds, volatile compounds are major contributors to flavour, being scarce the current knowledge about their volatile profile. Hence, this work intended to characterize the... Read full abstract on PubMed →
An ultra-high performance liquid chromatography - tandem mass spectrometry (UHPLC-MS/MS) method was developed and validated (in-house) for the quantification of selected brominated... Read full abstract on PubMed →
Plants can extensively uptake organic contaminants from soil and subsequently transform them into various products. Those compounds containing hydroxyl may undergo direct conjugati... Read full abstract on PubMed →
OBJECTIVES: The purpose of this study was to investigate the permeation of the low-volatile solvent limonene through different disposable, unlined, unsupported, nitrile exam whole... Read full abstract on PubMed →
Polybrominated diphenyl ethers (PBDEs) are of great environmental concern due to bioaccumulation and biomagnification in different food chains. However, significant biotransformati... Read full abstract on PubMed →
Ripening of climacteric fruits involves a complex network of biochemical and metabolic changes that make them palatable and rich in nutritional and health-beneficial compounds. S... Read full abstract on PubMed →
Volatile emission during vertebrate decay is a complex process that is understood incompletely. It depends on many factors. The main factor is the metabolism of the microbial speci... Read full abstract on PubMed →
Halophenols are often reported as off-flavor causing compounds responsible for medicinal taste and odor episodes in drinking water. To better understand and minimize the formation... Read full abstract on PubMed →
Brominated phenols 2- and 4-bromophenol (2-BP and 4-BP); 2,4- and 2,6-dibromophenol (2,4-DBP and 2,6-DBP) and 2,4,6-tribromophenol (2,4,6-TBP) have been identified as key flavor co... Read full abstract on PubMed →
Distributions and seasonal variations of the key seafood flavor compounds including 2-bromophenol, 4-bromophenol, 2,4-dibromophenol, 2,6-dibromophenol, and 2,4,6-tribromophenol in... Read full abstract on PubMed →
Selected seafood including rabbitfish (Siganus canaliculatus), brown-spotted grouper (Epinephelus areolatus), clam (Tapes philippinarum), oyster (Ostrea rivularis), shrimp (Penaeus... Read full abstract on PubMed →
Forty-nine species (87 samples) of marine macroalgae from eastern Australia were analyzed by GC/MS for the key seafood flavor components 2- and 4-bromophenol, 2,4- and 2,6-dibromop... Read full abstract on PubMed →
Sixteen species (44 samples) of marine polychaetes and 10 species (14 samples) of bryozoans from eastern Australia were analyzed by GC/MS for the key seafood flavor components 2- a... Read full abstract on PubMed →
Undeodorized menhaden oil was stored in the dark at 30 degrees C under a headspace of air. Oil samples were removed at 0, 1, 2, 3, 4, 8, 12, 16, and 20 weeks of storage and analyze... Read full abstract on PubMed →
Volatile aroma compounds from freshly harvested prime and spawning-condition salmon (Oncorhynchus sp.) from the Pacific Ocean (chinook, sockeye, chum, coho and pink) and the Great... Read full abstract on PubMed →
189 VOL. 40(1) 2010: 189 - 198 Compuestos volátiles libres y enlazados glicosídicamente en la pulpa de la uva Caimarona (Pourouma cecropiifolia Mart.) Juliana Constanza BARRIOS G... 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.