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.
Volatile accumulation during tomato ripening greatly affects the fruit flavor. In this study, four accessions from each of the three tomato subgroups (BIG, <i>S. lycopersicum</i>,... Read full abstract on PubMed →
Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled w... Read full abstract on PubMed →
OBJECTIVE: The suppression of body odour following the use of shampoos or soaps containing the anti-fungal agent miconazole nitrate (MCZ) has been recognized anecdotally. To determ... Read full abstract on PubMed →
Fresh and grilled eel were investigated with respect to their volatile compounds and different fingerprinting techniques. An electronic nose (e-Nose) was applied to distinguish the... Read full abstract on PubMed →
Methyl propyl trisulfide is a flavoring substance found in foods such as garlic and onions. At the request of the European Food Safety Authority (EFSA) for additional toxicological... Read full abstract on PubMed →
Chemoreception underpins essential animal behaviors. Caenorhabditis inopinata , a close relative of C. elegans that inhabits fig syconia, provides an opportunity to test how microh... Read full abstract on PubMed →
Neurons that encode odor information are fundamental to innate fear processes, yet how mitral/tufted (M/T) cells encode innate fear remains unknown. Here, we identify three differe... Read full abstract on PubMed →
This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and... Read full abstract on PubMed →
Bear bile powder (BBP) is a valuable animal-derived product with a huge adulteration problem on market. It is a crucially important task to identify BBP and its counterfeit. Electr... Read full abstract on PubMed →
This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysi... Read full abstract on PubMed →
Post-traumatic stress disorder impedes pubertal development and disrupts pulsatile LH secretion in humans and rodents. The posterodorsal sub-nucleus of the medial amygdala (MePD) i... Read full abstract on PubMed →
The flavour analysis of volatile compounds remains challenging not only because of their diversity in properties and dynamic range, but also due to the high background noise from f... Read full abstract on PubMed →
Post-traumatic stress disorder (PTSD) is characterized by the development of paradoxical memory disturbances including intrusive memories and amnesia for specific details of the tr... 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 →
Acetate esters, synthesized by alcohol acyltransferase (AATases) encoded primarily by the <i>ATF1</i> gene, are pivotal for the desirable fruity aroma in fermented foods. However,... Read full abstract on PubMed →
Air-curing is the initial step in the processing of cigar tobacco leaves. However, the dynamics of microbial community and metabolic functions in different parts of tobacco leaves... Read full abstract on PubMed →
Many plant species attract insect pollinators through chemical mimicry of their oviposition sites, often detaining them in a trap chamber that ensures pollen transfer. These plant... Read full abstract on PubMed →
Volatile compounds from two South-East Asian fermented soybean foods, Chungkuk-jang (CKJ) and Itohiki-natto (natto), were analysed by gas chromatography-mass spectrometry (GC-MS),... Read full abstract on PubMed →
The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender me... 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.