Papers mentioning fudge or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Microplastics are ubiquitous in the hydrosphere, with the ocean floor widely recognised as their ultimate sink. However, their impacts on deep-sea fauna remain poorly understood, p... Read full abstract on PubMed →
The increasing prevalence of wildfires presents a growing risk to wine production through the development of smoke-taint, a sensory defect in wine caused by volatile phenols absorb... Read full abstract on PubMed →
Improving Coffea canephora cup quality became a target for several coffee improvement programs, opening the possibility of sensory profile diversification and opportunities for the... Read full abstract on PubMed →
The frequency of wildfires has increased over the past few years, particularly in winemaking countries.This is partly because of climate change, thereby elevating the risk of produ... Read full abstract on PubMed →
Protein malnutrition is a major public health concern in the developing world. The livestock products are a good source of high-quality protein, but the livestock industry is a sou... Read full abstract on PubMed →
Offspring phenotypes can be affected by maternal testosterone and androstenedione (A4), which are considered a tool of mothers to adjust offspring to a fluctuating environment. Yet... Read full abstract on PubMed →
Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it. High volatile ph... Read full abstract on PubMed →
Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various... Read full abstract on PubMed →
Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the... Read full abstract on PubMed →
Milk powder is an important ingredient in the confectionery industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demons... Read full abstract on PubMed →
Bushfire smoke can affect the composition and sensory properties of grapes and wines, in some cases leading to wines which exhibit undesirable "smoky", "ashy" and "medicinal" chara... Read full abstract on PubMed →
Guaiacol and 4-methylguaiacol are routinely used as markers to determine extent of smoke impact on winegrapes and wines. However, smoke contains a complex group of compounds that m... Read full abstract on PubMed →
Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fue... Read full abstract on PubMed →
Snail flesh is a highly nutritious and easily digestible food commonly integrated into the human diet. In this study, snails belonging to the <i>Helix aspersa</i> Müller species we... Read full abstract on PubMed →
Essential oil components of Nelumbo nucifera flowers from cultivated and wild lotus samples were analyzed and compared using three different extraction techniques, i.e., headspace... Read full abstract on PubMed →
In the present study the chemical composition of the essential oils from aerial parts of Centaurea tomentella Hand.-Mazz. and C. haussknechtii Boiss. collected in Turkey was evalua... Read full abstract on PubMed →
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-quadrupole time-of-flight mass spectrometry (GC-QTOF MS) has been used in the present study to isola... Read full abstract on PubMed →
The volatile constituents of the aerial parts of Centaurea amanicola Hub.-Mor., Centaurea consanguinea DC. and Centaurea ptosimopappa Hayek were extracted by hydrodistillation and... Read full abstract on PubMed →
AIM: To analyze the volatile chemical components of the herbal pair Rhizoma Ligustici chuanxiong-Radix paeoniae rubra (RLC-RPR) and compare them with those of each of the herbs alo... Read full abstract on PubMed →
Pentadecanoic acid (C15:0, PDA) is an odd and minor fatty acid that has been neglected in the literature until the last decade. Indeed, as a specific fatty acid of dairy fat, PDA w... Read full abstract on PubMed →
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.