Papers mentioning junket or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Despite their pivotal position as relevant sources for high-quality proteins in particularly hard environmental contexts, the domestic goat has not benefited from the advances made... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of l-cystine produced with a genetically modified strain... Read full abstract on PubMed →
New approach methodologies (NAMs) are gaining increasing attention within the scientific community as strategies to reduce the use of animal testing. Their integration into regulat... Read full abstract on PubMed →
Phytotherapy has been promoted for the treatment of liver diseases in dogs. The interest in identifying the antioxidant/hepatoprotective potential of various plants is increasing.... Read full abstract on PubMed →
This study was focused on the anaerobic digestion of residual biomass from the production of penicillin and l-cystine. The biogas potential tests of individual substrates and their... Read full abstract on PubMed →
l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking.... Read full abstract on PubMed →
Although cysteine desulphydrase activity has been purified and characterized from Saccharomyces cerevisiae, the gene encoding this activity in vivo has never been defined. We show... Read full abstract on PubMed →
The conversion of methionine to volatile sulfur compounds (VSCs) is of great importance in flavor formation during cheese ripening and is the focus of biotechnological approaches t... Read full abstract on PubMed →
The effect of antioxidants on volatile formation in milk under high pressure was investigated. Raw milk samples with addition of either butylated hydroxyanisole (BHA), epicatechin,... Read full abstract on PubMed →
OBJECTIVE: In South Africa, urolithiasis is extremely rare in the black population, but is common in the white population. The objective of this study was to investigate the indivi... Read full abstract on PubMed →
Cystine lyase is the enzyme responsible for off-aroma deterioration in fresh unblanched broccoli. In this research, cystine lyase purification from broccoli has been optimized. Onl... Read full abstract on PubMed →
1. Twenty-eight male rats of initial age 27 d were fed on fortified-barley diets for 3 weeks. In all experimental diets, both crude protein (nitrogen x 6.25) and methionine:cystine... Read full abstract on PubMed →
Summer tea leaves, characterized by thick cell walls, low aroma, and strong bitterness, are generally considered unsuitable for high-quality tea production. This study investigated... Read full abstract on PubMed →
Caffeine is the most frequently used substance with a central nervous system stimulant effect, but its consumption is most often due to the intake of foods and drinks that contain... Read full abstract on PubMed →
Coffee, tea, caffeinated soda, and energy drinks are important sources of caffeine in the diet but each present with other unique nutritional properties. We review how our increase... Read full abstract on PubMed →
Coffee and caffeine consumption has global popularity. However, evidence for the potential of these dietary constituents to influence energy intake, gut physiology, and appetite pe... Read full abstract on PubMed →
Caffeine is the most widely consumed psychoactive drug in the world. Natural sources of caffeine include coffee, tea, and chocolate. Synthetic caffeine is also added to products to... Read full abstract on PubMed →
Over the last decade, Food Regulation Authorities have concluded that coffee/caffeine consumption is not harmful if consumed at levels of 200 mg in one sitting (around 2½ cups of c... Read full abstract on PubMed →
Caffeine is commonly consumed to help offset fatigue, however, it can have several negative effects on sleep quality and quantity. The aim of this study was to determine the relati... Read full abstract on PubMed →
Caffeine is one of the most researched food components, with the vast majority of dietary contributions coming from beverage consumption; however, there is little population-level... 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.