Peer-Reviewed Research Database

Ham — 280 papers

Papers mentioning ham 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 ham research comes from

paper count of indexed corpus · via OpenAlex

Beijing Technology and Business University

Chinese Academy of Agricultural Sciences

Jiangnan University

China Agricultural University

State Key Laboratory of Food Science and Technology

Huazhong Agricultural University

Universidad de Zaragoza

Shanghai Institute of Technology

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2024 International journal of biological macromolecules aroma analysis

Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation.

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 →

PMID: 38395276 DOI: 10.1016/j.ijbiomac.2024.130300

2025 Food microbiology gc ms

Impact of kdcA, pdhD, and codY gene regulation in Lactococcus lactis 408 on 3-methylbutanal formation during cheddar cheese ripening.

3-Methylbutanal, a key volatile compound contributing to the nutty flavor of cheese, was primarily produced through the microbial catabolism of leucine. This study focused on the m... Read full abstract on PubMed →

PMID: 40210397 DOI: 10.1016/j.fm.2025.104768

2022 Journal of dairy science aroma analysis

Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis.

3-Methylbutanal is a key volatile compound that imparts a nutty flavor to Cheddar cheese. Lactococcus lactis has been successfully applied as a starter to increase the level of 3-m... Read full abstract on PubMed →

PMID: 34756442 DOI: 10.3168/jds.2021-20779

2017 Critical reviews in food science and nutrition aroma analysis

Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control.

Branched chain aldehyde, 3-methylbutanal is associated as a key flavor compound with many hard and semi-hard cheese varieties. The presence and impact of this flavor compound in br... Read full abstract on PubMed →

PMID: 25849292 DOI: 10.1080/10408398.2014.893502

2013 Journal of dairy science aroma analysis

Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28.

In this study, we demonstrated the effect of different dissolved oxygen concentrations (DOC) on cell growth and intracellular biosynthesis of 3-methylbutanal from leucine catabolis... Read full abstract on PubMed →

PMID: 23182362 DOI: 10.3168/jds.2012-6088

2012 International journal of food microbiology aroma analysis

Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28.

Carnobacterium maltaromaticum strains are widely found in food including fish, meat and some dairy products. Producing a malty/chocolate like aroma due to 3-methylbutanal from the... Read full abstract on PubMed →

PMID: 22762999 DOI: 10.1016/j.ijfoodmicro.2012.05.010

2009 Journal of agricultural and food chemistry aroma analysis

Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver.

Quantitative control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplifi... Read full abstract on PubMed →

PMID: 19817419 DOI: 10.1021/jf901443m

1985 Clinical physiology (Oxford, England) other

Plasma 3-methylbutanal in man and its relationship to hepatic encephalopathy.

3-Methylbutanal is a volatile aldehyde which in the rat is derived, at least in part, from colonic bacterial breakdown of leucine. It has been proposed as a toxin of importance in... Read full abstract on PubMed →

PMID: 4038637 DOI: 10.1111/j.1475-097x.1985.tb00746.x

2025 iScience other

Control of odor sensation by light and cryptochrome in the Drosophila antenna.

Olfaction is employed by the fruit fly, Drosophila melanogaster, to differentiate safe from harmful foods and for other behaviors. Here, we show that ultraviolet (UV) or blue light... Read full abstract on PubMed →

PMID: 40395666 DOI: 10.1016/j.isci.2025.112443 Full text on PMC

2008 Acta crystallographica. Section E, Structure reports online other

3-Eth-oxy-4-hydroxy-benzaldehyde.

The title compound (ethyl vanillin), C(9)H(10)O(3), an important food additive and flavouring agent approved by FAO/WHO, has a vanilla odor four times that of vanillin and shows an... Read full abstract on PubMed →

PMID: 21201206 DOI: 10.1107/S1600536808030419 Full text on PMC

2023 The Plant journal : for cell and molecular biology other

Natural variations in the Sl-AKR9 aldo/keto reductase gene impact fruit flavor volatile and sugar contents.

The unique flavors of different fruits depend upon complex blends of soluble sugars, organic acids, and volatile organic compounds. 2-Phenylethanol and phenylacetaldehyde are major... Read full abstract on PubMed →

PMID: 37243881 DOI: 10.1111/tpj.16310

2007 Phytochemistry aroma analysis

Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol.

The volatile compounds, 2-phenylacetaldehyde and 2-phenylethanol, are important for the aroma and flavor of many foods, such as ripe tomato fruits, and are also major constituents... Read full abstract on PubMed →

PMID: 17644147 DOI: 10.1016/j.phytochem.2007.06.005

2023 International journal of biological macromolecules other

Poly-L-aspartic acid based nonconventional luminescent biomacromolecules with efficient emission in dilute solutions for Al3+ detection.

Nonconventional luminescent macromolecules exhibiting bright fluorescence or phosphorescence emission at high concentrations and solid-state have attracted significant attention du... Read full abstract on PubMed →

PMID: 36455817 DOI: 10.1016/j.ijbiomac.2022.11.251

2023 International journal of biological macromolecules other

Inhibition of Staphylococcus aureus biofilms by poly-L-aspartic acid nanoparticles loaded with Litsea cubeba essential oil.

Staphylococcus aureus (S. aureus) biofilms contamination on various food-contacting surfaces is considered a significant threat in the field of food. Poly-L-aspartic acid (PASP) wa... Read full abstract on PubMed →

PMID: 37210052 DOI: 10.1016/j.ijbiomac.2023.124904

2022 Journal of industrial microbiology & biotechnology other

Metabolic engineering of microorganisms for L-alanine production.

L-alanine is extensively used in chemical, food, and medicine industries. Industrial production of L-alanine has been mainly based on the enzymatic process using petroleum-based L-... Read full abstract on PubMed →

PMID: 34410417 DOI: 10.1093/jimb/kuab057 Full text on PMC

2021 Microorganisms other

Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives.

L-asparaginase (E.C.3.5.1.1) hydrolyzes L-asparagine to L-aspartic acid and ammonia, which has been widely applied in the pharmaceutical and food industries. Microbes have advantag... Read full abstract on PubMed →

PMID: 34442737 DOI: 10.3390/microorganisms9081659 Full text on PMC

2021 ACS macro letters unrelated

Poly(l-Ala-co-l-Lys) Exhibits Excellent Ice Recrystallization Inhibition Activity.

The control of ice recrystallization is very important in cryo-technological fields such as the food industry, biopharmaceuticals, and cell storage. Ice recrystallization inhibitio... Read full abstract on PubMed →

PMID: 35549012 DOI: 10.1021/acsmacrolett.1c00584

2020 Biotechnology and applied biochemistry other

A comprehensive review on microbial l-asparaginase: Bioprocessing, characterization, and industrial applications.

l-Asparaginase (E.C.3.5.1.1.) is a vital enzyme that hydrolyzes l-asparagine to l-aspartic acid and ammonia. This property of l-asparaginase inhibits the protein synthesis in cance... Read full abstract on PubMed →

PMID: 31954377 DOI: 10.1002/bab.1888

2016 Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] other

Current applications and different approaches for microbial l-asparaginase production.

l-asparaginase (EC 3.5.1.1) is an enzyme that catalysis mainly the asparagine hydrolysis in l-aspartic acid and ammonium. This enzyme is presented in different organisms, such as m... Read full abstract on PubMed →

PMID: 27866936 DOI: 10.1016/j.bjm.2016.10.004 Full text on PMC

2016 Advances in food and nutrition research unrelated

Marine Microorganism: An Underexplored Source of l-Asparaginase.

l-Asparaginase (EC 3.5.1.1) is an enzyme that catalyzes the hydrolysis of l-asparagine to l-aspartic acid. This enzyme has an important role in medicine and food. l-Asparaginase is... Read full abstract on PubMed →

PMID: 27770857 DOI: 10.1016/bs.afnr.2016.07.005

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.