Papers mentioning goat milk or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The peroxidation of unsaturated fatty acids is a widely recognized metabolic process that creates a complex mixture of volatile organic compounds including aldehydes. Elevated leve... Read full abstract on PubMed →
High inspired oxygen during mechanical ventilation may influence the exhalation of the previously proposed breath biomarkers pentanal and hexanal, and additionally induce systemic... Read full abstract on PubMed →
Plant pyruvate decarboxylases (PDC) catalyze the decarboxylation of pyruvate to form acetaldehyde and CO2 and are well known to play a key role in energy supply via fermentative me... Read full abstract on PubMed →
Minimizing Aspergillus flavus growth is an effective strategy to mitigate aflatoxin contamination in food and agricultural products. In the present investigation, we attempted to u... Read full abstract on PubMed →
Beehives are populated by bacterial species with a protective role against honey bee pathogens thanks to the production of bioactive metabolites. These compounds are largely unexpl... Read full abstract on PubMed →
Migratory locusts (Locusta migratoria) frequently aggregate into huge swarms that cause serious economic losses for the agricultural sector. Differential behaviors of male and fema... Read full abstract on PubMed →
Many animals display innate preferences for some odors, but the physiological mechanisms underlying these preferences are poorly understood. Here, with behavioral tests, we establi... Read full abstract on PubMed →
BACKGROUND: The search for attractive baits that may facilitate the capture of haematophagous insects has been epidemiologically relevant. Sand flies use chemical cues in different... Read full abstract on PubMed →
This study aimed to develop a visually appealing, low-oil vacuum-fried hairtail product by optimizing processing parameters through Response Surface Methodology (RSM). The synergis... Read full abstract on PubMed →
In 2010, the Mediterranean diet was recognized by UNESCO as an Intangible Cultural Heritage of Humanity. Olive oil is the most characteristic food of this diet due to its high nutr... Read full abstract on PubMed →
N-oleoylglycine (OlGly), a lipid derived from the basic component of olive oil, oleic acid, and N-oleoylalanine (OlAla) are endocannabinoid-like mediators. We report that OlGly and... Read full abstract on PubMed →
INTRODUCTION: Among the fatty acid ethanolamides (FAEs), oleoylethanolamide (OEA), linoleoylethanolamide (LEA), and palmitoylethanolamide (PEA) are reported to be involved in feedi... Read full abstract on PubMed →
Oleoylethanolamide (OEA), a well-known satiety factor, is produced during feeding in the proximal intestine. Enterocytes sense oleic acid in dietary fat via CD36 and convert it to... Read full abstract on PubMed →
Flavour release and emulsion stability depend on volatile organic compounds' environmental conditions, food microstructure, and physicochemical properties. The effect of pH (3.5 vs... Read full abstract on PubMed →
Flavors play crucial role in food industry. Ethyl acetate, as probably one of the most used of all flavor chemicals by volume, is used widely in many industries. However, ethyl ace... Read full abstract on PubMed →
This study simulated the oxidation and degradation processes of myofibrillar proteins (MPs) in fermented meat products using hydroxyl radical oxidation and trypsin hydrolysis. It a... Read full abstract on PubMed →
This work employed the model protein β-lactoglobulin (BLG) to investigate the contribution of microstructural changes to regulating the interaction patterns between protein and fla... Read full abstract on PubMed →
An efficient, reliable, and cost-effective sensor of 2,3-butanedione, an organic compound with a distinctive buttery aroma, is here developed through the production of a sensible l... Read full abstract on PubMed →
The volatile compound formation from riboflavin solution of a phosphate buffer (0.1 M, pH 6.5) under light for 15 h was studied by SPME-GC and SPME-GC/MS analysis. Only one major c... Read full abstract on PubMed →
OBJECTIVE: Structured lipids containing medium-chain fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) from fish oil (EPA/MCT) and it improve overall enduran... 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.