Papers mentioning fried potato or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In plants, hydroxycinnamic and hydroxybenzoic acids occur mainly as esters. This study aimed to determine the contribution of individual phenolic acid esterases in Lp. plantarum TM... Read full abstract on PubMed →
H NMR analysis in samples collected at increasing heating/frying time-points. Fast food restaurant-fried potato chip serving (FFRPCS) aldehyde contents were also monitored. Substan... Read full abstract on PubMed →
As a well-commercialized and utilized non-Saccharomyces yeast, Torulaspora delbruineckii is gaining increasing relevance in the winemaking industry. However, its ability to produce... Read full abstract on PubMed →
An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization of positive attributes, is of interest. These attributes are objectively d... Read full abstract on PubMed →
The leaf of moso bamboo (Phyllostachys pubescens Mazel) is rich in odorant compounds, which is important natural materials for the production of flavor. It also contains phenolic a... Read full abstract on PubMed →
This study investigated the possible linkage between spinach metabolic biomarkers and their safety and quality during minimally processing and storage. Spinach leaves were treated... Read full abstract on PubMed →
To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (<i>Kluyveromyces marxianus</i> A2, <i>Pichia kudriavzevii</i> A11, and <i>Pichia ferm... Read full abstract on PubMed →
<h4>Background</h4>The <i>Celastrus paniculatus</i> (CP), commonly known as <i>Jyotishmati</i>, is considered as "elixir of life" by Indian people for the prevention or management... Read full abstract on PubMed →
Mosquitoes are considered one of the most important threats worldwide due to their ability to vector pathogens. They are responsible for the transmission of major pathogens such as... Read full abstract on PubMed →
To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evap... Read full abstract on PubMed →
Paper and board are widely used as food contact materials. For such sensitive applications, consumer safety regarding the transfer of chemical components and contaminants to the fo... Read full abstract on PubMed →
Artificial olfactory sensors that recognize patterns transmitted by olfactory receptors are emerging as a technology for monitoring volatile organic compounds. Advances in statisti... Read full abstract on PubMed →
A polycondensation aromatic polyester with an oxygen spacer was synthesized and used as a macroinitiator for the grafting of linear poly(2-isopropyl-2-oxazoline) (PiPrOx) by the ca... Read full abstract on PubMed →
Various threats such as explosives, drugs, environmental hormones, and spoiled food manifest themselves with the presence of volatile organic compounds (VOCs) in our environment. I... Read full abstract on PubMed →
Olfaction is characterized by a salient hedonic dimension. Previous studies have shown that these affective responses to odors are modulated by physicochemical, physiological, and... Read full abstract on PubMed →
The bacterium Sphingomonas sp. strain SS3, which utilizes diphenyl ether and its 4-fluoro, 4-chloro, and (to a considerably lesser extent) 4-bromo derivatives as sole sources of ca... Read full abstract on PubMed →
Endophytic fungi can influence plant development through diverse molecular mechanisms; however, their volatile organic compound VOC-mediated effects on agriculturally relevant crop... Read full abstract on PubMed →
Multi-dimensional characterization was conducted to assess post-boiling quality variations among five <i>Boletus</i> species, with the aim of identifying the most suitable variety... Read full abstract on PubMed →
Carbonyl compounds generated through lipid peroxidation and Maillard-type reactions are relevant markers of food quality and safety due to their potential toxicity and prevalence i... Read full abstract on PubMed →
MonoTrap<sup>TM</sup> was introduced in 2009 as a novel miniaturized configuration for sorptive sampling. The method for the characterization of volatile organic compound (VOC) emi... 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.