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.
This study evaluated the antimicrobial and antioxidant properties of postbiotics derived from Bifidobacterium bifidum DSM 20,456 (b1), Bifidobacterium bifidum BB12 (b2), and their... Read full abstract on PubMed →
<i>Abeliophyllum distichum</i> (Oleaceae), which is the only species in the monotypic genus and is grown only on the Korean peninsula, has a high scarcity value. Its five variants... Read full abstract on PubMed →
The presence of certain volatile biomarkers in the breath of patients with gastric cancer has been reported by several studies; however, the origin of these compounds remains contr... Read full abstract on PubMed →
[no abstract Read full abstract on PubMed →
Aroma compounds contained in the extracts of soybean and mung bean that possess antioxidant activity were identified by gas chromatography (GC) and gas chromatography/mass spectrom... Read full abstract on PubMed →
In 2020, pork cutlet products were recalled in Korea due to detection of enterohemorrhagic <i>Escherichia coli</i>. Electron beam (EB) irradiation is a non-thermal treatment techni... Read full abstract on PubMed →
BACKGROUND: Perilla and sesame seeds, a rich source of energy, are commonly utilized in different forms in many countries. During the post-harvest period, they are contaminated wit... Read full abstract on PubMed →
The sex pheromone of the chrysanthemum gall midge, Rhopalomyia longicauda (Diptera: Cecidomyiidae), the most important insect pest in commercial plantations of chrysanthemum, Dendr... Read full abstract on PubMed →
The aroma-active and off-flavor compounds of cooked rainbow trout (Oncorhynchus mykiss) were analyzed by sensory and instrumental analyses. Sensory analysis shows that the aromatic... Read full abstract on PubMed →
Worker ants ofPolyrhachis (Cyrtomyrma) ?doddi collectively discharge the secretions of their large mandibular glands when their nest is disturbed. The major glandular compounds of... Read full abstract on PubMed →
We examined the dynamic evolution of reducing sugars, amino acids, and volatiles in Lanxangia tsao-ko (LT) during constant temperature drying at 50 °C (CT) and variable temperature... Read full abstract on PubMed →
Green synthesis of nanoparticles (Gs-NPs) of antimicrobial compounds from endophytic and antagonistic microbes is a novel strategy for managing plant diseases caused by different p... Read full abstract on PubMed →
Endogenous enzymes play a crucial role in determining fish product aroma. However, the attached microorganisms can promote enzyme production, making it challenging to identify spec... Read full abstract on PubMed →
Fruit volatiles play a crucial role in the host localization by the oriental fruit fly, Bactrocera dorsalis Hendel (Diptera: Tephritidae). This study focused on identifying the fru... Read full abstract on PubMed →
The reactions of 1-tetradecene and 1-pentadecene, the C14 and C15 linear 1-alkenes, with OH radicals in the presence of NOx were investigated in a series of environmental chamber e... Read full abstract on PubMed →
Aroma intensities of rice are correlated with the mixture of aroma compounds it contains. 2-acetyl-1-pyrroline (2AP) has been reported as a major aroma compound and as a characteri... Read full abstract on PubMed →
Host foraging of parasitic wasps attacking insects living in stored food may be guided by volatile cues emanating from these postharvest products. However, little knowledge is avai... Read full abstract on PubMed →
Nine wines obtained by fermenting Aligoté musts with individual starter cultures of eight Saccharomyces cerevisiae yeast strains and with the indigenous microbiota were compared in... Read full abstract on PubMed →
For the first time, 91 Indian rice (Oryza sativa L.) cultivars, belonging to non-basmati scented (77), basmati (9) and non-scented (5) categories, were quantitatively analysed for... Read full abstract on PubMed →
BACKGROUND: As radiation-induced alterations of the lipid fraction of foods are related to their initial fat content, concentrations of fat degradation products used as irradiation... 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.