Peer-Reviewed Research Database

Halloumi — 82 papers

Papers mentioning halloumi or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the halloumi research comes from

paper count of indexed corpus · via OpenAlex

Beijing Technology and Business University

University of Florida

Victoria University

Laboratoire des Biomolécules

Laboratoire d'Ingénierie des Biomolécules

Université de Lorraine

Centre National de la Recherche Scientifique

Laboratoire Réactions et Génie des Procédés

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2024 Integrative medicine (Encinitas, Calif.) unrelated

Hypothesis: 2 Major Environmental and Pharmaceutical Factors-Acetaminophen Exposure and Gastrointestinal Overgrowth of Clostridia Bacteria Induced By Ingestion of Glyphosate-Contaminated Foods-Dysregulate the Developmental Protein Sonic Hedgehog and Are Major Causes of Autism.

Epidemiological studies have found 2 significant factors associated with the increased incidence of autism spectrum disorder (ASD): the increased use of acetaminophen in the 1970s... Read full abstract on PubMed →

PMID: 39114279 Full text on PMC

2024 aeda

Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.

The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma type... Read full abstract on PubMed →

PMID: 39013108 DOI: 10.1021/acs.jafc.4c01709

2023 PLoS pathogens unrelated

Food for thought-The link between Clostridioides difficile metabolism and pathogenesis.

Clostridioides difficile (C. difficile) is an opportunistic pathogen that leads to antibiotic-associated diarrhoea and is a leading cause of morbidity and mortality worldwide. Anti... Read full abstract on PubMed →

PMID: 36602960 DOI: 10.1371/journal.ppat.1011034 Full text on PMC

2020 Frontiers in nutrition unrelated

The Pros and Cons of Using Algal Polysaccharides as Prebiotics.

Macroalgae stand out for their high content of dietary fiber (30-75%) that include soluble, sulfated (fucoidan, agaran, carrageenan, and ulvan) and non-sulfated (laminaran and algi... Read full abstract on PubMed →

PMID: 33072794 DOI: 10.3389/fnut.2020.00163 Full text on PMC

2020 Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment gc ms

p-Cresol in cheese: Is it a flavouring compound or chemical contaminant?

p-Cresol has been identified as a flavouring compound in cheeses; however, scientific studies have already identified p-cresol as a potential chemical contaminant in environmental... Read full abstract on PubMed →

PMID: 32679005 DOI: 10.1080/19440049.2020.1778190

2020 mSphere unrelated

Distinct Fecal and Plasma Metabolites in Children with Autism Spectrum Disorders and Their Modulation after Microbiota Transfer Therapy.

Accumulating evidence has strengthened a link between dysbiotic gut microbiota and autism. Fecal microbiota transplant (FMT) is a promising therapy to repair dysbiotic gut microbio... Read full abstract on PubMed →

PMID: 33087514 DOI: 10.1128/mSphere.00314-20 Full text on PMC

2019 International urology and nephrology pharmacology

The gut microbiota and its relationship with chronic kidney disease.

Chronic kidney disease (CKD) is a worldwide health problem, because it is one of the most common complications of metabolic diseases including obesity and type 2 diabetes. Patients... Read full abstract on PubMed →

PMID: 31576489 DOI: 10.1007/s11255-019-02291-2

2007 Journal of agricultural and food chemistry aroma analysis

Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.

Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and per... Read full abstract on PubMed →

PMID: 17419636 DOI: 10.1021/jf0626415

2022 Biotechnology advances other

Prospects on bio-based 2,3-butanediol and acetoin production: Recent progress and advances.

The bio-based platform chemicals 2,3-butanediol (BDO) and acetoin have various applications in chemical, cosmetics, food, agriculture, and pharmaceutical industries, whereas the de... Read full abstract on PubMed →

PMID: 34098005 DOI: 10.1016/j.biotechadv.2021.107783

2022 Frontiers in microbiology other

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence... Read full abstract on PubMed →

PMID: 35992674 DOI: 10.3389/fmicb.2022.957167 Full text on PMC

2014 Journal of agricultural and food chemistry gc ms

Generation of acetoin and its derivatives in foods.

Acetoin is a common food flavor additive. This volatile compound widely exists in nature. Some microorganisms, higher plants, insects, and higher animals have the ability to synthe... Read full abstract on PubMed →

PMID: 25000216 DOI: 10.1021/jf5013902

2014 Biotechnology advances aroma analysis

Strategies for enhancing fermentative production of acetoin: a review.

Acetoin is a volatile compound widely used in foods, cigarettes, cosmetics, detergents, chemical synthesis, plant growth promoters and biological pest controls. It works largely as... Read full abstract on PubMed →

PMID: 24412764 DOI: 10.1016/j.biotechadv.2014.01.002

2025 aroma analysis

Breeding of lactic acid-tolerant Saccharomyces cerevisiae based on atmospheric and room temperature plasma technology and automatic high-throughput microbial microdroplet culture system.

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 →

PMID: 39952761 DOI: 10.1016/j.fm.2024.104717

2024 aroma analysis

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

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 →

PMID: 39655217 DOI: 10.1016/j.fochx.2024.102023 Full text on PMC

2022 Foods (Basel, Switzerland) other

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu.

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 →

PMID: 36076793 DOI: 10.3390/foods11172607 Full text on PMC

2022 Critical reviews in food science and nutrition other

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.

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 →

PMID: 33377402 DOI: 10.1080/10408398.2020.1858269

2020 Frontiers in microbiology aroma analysis

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role.

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 →

PMID: 33519768 DOI: 10.3389/fmicb.2020.612118 Full text on PMC

2017 Critical reviews in microbiology other

Genomics of lactic acid bacteria: Current status and potential applications.

Lactic acid bacteria (LAB) are widely used for the production of a variety of foods and feed raw materials where they contribute to flavor and texture of the fermented products. In... Read full abstract on PubMed →

PMID: 28502225 DOI: 10.1080/1040841X.2016.1179623

2014 Annual review of food science and technology aroma analysis

Production of aroma compounds in lactic fermentations.

This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor mol... Read full abstract on PubMed →

PMID: 24580073 DOI: 10.1146/annurev-food-030713-092339

2024 Journal of food science and technology aroma analysis

Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion.

Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans in acetic acid and further heated by microwave. Acetic acid concentration, microwave power, a... Read full abstract on PubMed →

PMID: 38196709 DOI: 10.1007/s13197-023-05838-5 Full text on PMC

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.