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.
Saffron, the dried red stigmas of Crocus sativus L. plant, is the most expensive spice in the world. It is highly valued not only for the color and flavor that exerts to various fo... Read full abstract on PubMed →
Saffron (Crocus sativus) is a widely used food additive used for its color and taste. It has been reported that saffron possesses significant in vivo and in vitro anti-tumor activi... Read full abstract on PubMed →
Thyme (Thymus vulgaris) has long been valued as both a culinary herb and a medicinal plant. Among its constituents, thymol-a key monoterpenic phenolic compound-exhibits a wide rang... Read full abstract on PubMed →
Phlebotomine sand flies are vectors of Leishmania parasites that cause leishmaniases. Both sexes of sand flies feed on plants primarily for sugars, although the chemical cues that... Read full abstract on PubMed →
In the present work crude Agaricus bisporus extract (ABE) has been prepared and characterized by its tyrosinase activity, protein composition and substrate specificity. The presenc... Read full abstract on PubMed →
Malignant hyperthermia (MH) is a pharmacogenetic disorder of skeletal muscle that presents as a hypermetabolic response to potent volatile anesthetic gases such as halothane, sevof... Read full abstract on PubMed →
Guaiacol and 4-methylguaiacol are well-known as contributors to the flavor of wines made from smoke-affected grapes, but there are other volatile phenols commonly found in smoke fr... Read full abstract on PubMed →
Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped... Read full abstract on PubMed →
There has been a growing interest in developing co-inoculum of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces for simultaneous malolactic fermentation (MLF) and alc... Read full abstract on PubMed →
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfacto... Read full abstract on PubMed →
Ion pair-based surfactant-assisted liquid-liquid microextraction with solidification of floating organic drops has been developed to extract Allura red (AR), tartrazine (TAR), and... Read full abstract on PubMed →
Acoustic cavitation is a cutting-edge and eco-friendly advanced oxidation technology with significant efficacy in removing organic pollutants from water. Despite its potential, res... Read full abstract on PubMed →
In this research, an efficient, fast, low-cost and easy-to-use liquid-phase microextraction method was established to measure quercetin in onion and tomato before analysis by HPLC... Read full abstract on PubMed →
Perennial grains, which remain productive for multiple years, rather than growing for only one season before harvest, have deep, dense root systems that can support a richness of b... Read full abstract on PubMed →
The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography-mass spectrometry/olfac... Read full abstract on PubMed →
RATIONALE: Toluene is a volatile organic compound used in domestic and industrial applications. The main routes of workplace exposure to toluene are inhalation and dermal contact.... Read full abstract on PubMed →
α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, and enzymatic... Read full abstract on PubMed →
Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different... Read full abstract on PubMed →
The objective of this study was to develop a simultaneous analysis method of furan and its 10 derivatives in different food commodities. The results indicated that furan and its 10... Read full abstract on PubMed →
The demand for chestnut flour is growing because of its use in gluten-free products. Previous studies have correlated the quality of chestnut flours to the drying temperature and t... 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.