Papers mentioning gruyere cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Plant parasitic nematodes are a serious threat to crop production worldwide and their control is extremely challenging. Fungal volatile organic compounds (VOCs) provide an ecofrien... Read full abstract on PubMed →
The impact of polyphosphate-accumulating organism (PAO) and glycogen-accumulating organism (GAO) populations as well as of the chemical profile on the performance of Unit-3 (open e... Read full abstract on PubMed →
Traditional paocai is a representative Chinese fermented vegetable that is typically produced through successive fermentation cycles. However, the mechanisms underlying flavor diff... Read full abstract on PubMed →
AIMS: Enhancing biosurfactant production from indigenous Lactobacillus plantarum MGL-8 using mango waste substrate, and evaluating its characteristics as food sanitizer. METHODS AN... Read full abstract on PubMed →
UNLABELLED: The antifungal cyclo-depeptide and the fatty acid were isolated and purified from an indigenous strain of Lactococcus lactis subsp. cremoris. Maximal activity was obser... Read full abstract on PubMed →
Changes in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The vo... Read full abstract on PubMed →
BACKGROUND: Alzheimer's disease (AD) is a prevalent neurodegenerative disease (ND). In recent years, multiple clinical and animal studies have shown that mitochondrial dysfunction... Read full abstract on PubMed →
The high concentration of lactic acid produced during the solid fermentation of Chinese Baijiu inhibited the growth and metabolism of Saccharomyces cerevisiae, thus affecting the f... Read full abstract on PubMed →
Propionic acid as an important C3 platform chemical has been widely used in food, pharmaceutical, and chemical fields. The chemical synthesis of propionic acid from petroleum and o... Read full abstract on PubMed →
The purpose of this study was to investigate the impact of high‑oxygen-modified atmospheric packaging (HOMAP) on aroma changes in fresh-cut broccoli during storage and to explore i... Read full abstract on PubMed →
Milk fat globules (MFGs) are a remarkable example of nature's ingenuity. Human milk (HM) carries contains 3-5% fat, 0.8-0.9% protein, 6.9-7.2% carbohydrate calculated as lactose, a... Read full abstract on PubMed →
The distinctive and enjoyable aroma of small mill sesame oil (SMSO) originates from the aqueous extraction process. However, in the sedimentation stage in industrial production, wh... Read full abstract on PubMed →
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticas... Read full abstract on PubMed →
Propionic acid (PA) is a carboxylic acid applied in a variety of processes, such as food and feed preservative, and as a chemical intermediate in the production of polymers, pestic... Read full abstract on PubMed →
In breast milk, 2'-Fucosyllactose (2'FL) is the most abundant breast milk oligosaccharide and can selectively promote the proliferation of bifidobacteria. This study aimed to explo... Read full abstract on PubMed →
Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-per... Read full abstract on PubMed →
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process... Read full abstract on PubMed →
OBJECTIVE: We previously identified propionic acid as a microbially-produced volatile organic compound with fungicidal activity against several pathogenic fungi. The purpose of thi... Read full abstract on PubMed →
During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in th... Read full abstract on PubMed →
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbia... 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.