Papers mentioning guava 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 central or systemic administration of 3-carboxy-4-octyl-2-methylenebutyrolactone (C75), a synthetic inhibitor of fatty acid synthase (FAS), causes anorexia and profound weight... Read full abstract on PubMed →
5-Hydroxymethylfurfural (HMF) is formed in carbohydrate-rich food during acid-catalysed dehydration and in the Maillard reaction from reducing sugars. HMF is found in mg quantities... Read full abstract on PubMed →
Hypothalamic fatty acid metabolism has recently been implicated in the controls of food intake and energy homeostasis. We report that intracerebroventricular (ICV) injection of lep... Read full abstract on PubMed →
5-Hydroxymethyl-2-furaldehyde (HMF), is a major product of sugar degradation found in food and solutions used in parenteral nutrition. Labeled [14C]HMF was synthesized by dehydrati... Read full abstract on PubMed →
To explore the effect of oleic acid, linoleic acid, and linolenic acid on "glucose-glutathione" Maillard reaction initial stage and meaty flavor compounds formation pathways, gluta... Read full abstract on PubMed →
The Amadori rearrangement products are an important flavor precursor in the Maillard reaction. Its thermal decomposition products usually contribute good flavors in foods. Therefor... Read full abstract on PubMed →
Application of high intensity ultrasound has shown potential in the production of Maillard reaction odor-active flavor compounds in model systems. The impact of initial pH, sonicat... Read full abstract on PubMed →
RATIONALE: The reactions of NO(+) with volatile organic compounds (VOCs) in Selective Reagent Ionization Time-of-Flight Mass Spectrometry (SRI-TOF-MS) reactors are relatively poorl... Read full abstract on PubMed →
BACKGROUND: Citrus wine, a value-added product of citrus deep processing, often exhibits unwanted bitterness caused by naringin and limonin, along with an aroma, which limits consu... Read full abstract on PubMed →
In this study, the intrinsic properties of jujube were modified through co-fermentation with three non-Saccharomyces yeasts and Lactiplantibacillus plantarum to solve the stickines... Read full abstract on PubMed →
Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remai... Read full abstract on PubMed →
The addition of baked Qingke improves the flavor profile of beer. In this study, beer was brewed using Qingke baked at various temperatures. The beer produced with Qingke baked at... Read full abstract on PubMed →
To provide precision management of cucumber under protected cultivation, the relationships between environmental factors and daily increment of aroma in two lines were analyzed dur... Read full abstract on PubMed →
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. Du... Read full abstract on PubMed →
Woody biomass comprising cellulose, hemicellulose, and lignin has been the focus of considerable attention as an alternative energy source to fossil fuel for various applications.... Read full abstract on PubMed →
Black cherry is an ecologically important high-value wood. A decline of its regeneration has been reported in the USA, which could be associated with a lack of pollination. This st... Read full abstract on PubMed →
We used field assays to study attraction of feral northern and western corn rootworm beetles (Diabrotica barberi and D. virgifera virgifera) to a series of mostly nitrogenous and b... Read full abstract on PubMed →
UNLABELLED: 2,4-Hexadienal, a colorless to yellow liquid with a pungent "green" or citrus odor, is used as a food additive for flavor enhancement, as a fragrance agent, as a starti... Read full abstract on PubMed →
Mei (Prunus mume), the only floral-scented species within the Prunus genus, holds exceptional ornamental, edible, and medicinal value. By synergizing headspace solid-phase microext... Read full abstract on PubMed →
BACKGROUND: Benzyl acetate is an aromatic ester with a jasmine scent. It was discovered in plants and has broad applications in food, cosmetic, and pharmaceutical industries. Its c... 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.