Peer-Reviewed Research Database

Kidney Beans — 268 papers

Papers mentioning kidney beans 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 kidney beans research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

Jiangnan University

Centre National de la Recherche Scientifique

State Key Laboratory of Food Science and Technology

Beijing Technology and Business University

Chinese Academy of Sciences

University of Florida

South China Botanical Garden

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2007 Journal of chromatography. A gc ms

Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solid-phase microextraction and gas chromatography-pulsed flame photometric detection. Critical study and optimization of a new procedure.

The quantitative determination of wine volatile sulfur compounds by automated headspace solid-phase microextraction (HS-SPME) with a carboxen-polydimethylsiloxane (CAR-PDMS) fiber... Read full abstract on PubMed →

PMID: 17207804 DOI: 10.1016/j.chroma.2006.12.053

2023 other

A Reinforcement Learning Framework to Discover Natural Flavor Molecules.

Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in... Read full abstract on PubMed →

PMID: 36981074 DOI: 10.3390/foods12061147 Full text on PMC

2019 other

Application of Volatile Organic Compound Analysis in a Nutritional Intervention Study: Differential Responses during Five Hours Following Consumption of a High- and a Low-Fat Dairy Drink.

<h4>Scope</h4>Exhaled volatile organic compounds (VOCs) are a possible relevant target for noninvasive assessment of metabolic responses. Using a breathomics approach, it is aimed... Read full abstract on PubMed →

PMID: 31327167 DOI: 10.1002/mnfr.201900189 Full text on PMC

2026 Letters in applied microbiology sensory panel

Effects of allyl isothiocyanate vapor on Salmonella enterica inactivation and quality characteristics of blueberries.

This study examined the antimicrobial efficacy of allyl isothiocyanate (AITC) vapor against three Salmonella enterica serotypes (Salmonella Agona, Salmonella Cubana, and Salmonella... Read full abstract on PubMed →

PMID: 41823311 DOI: 10.1093/lambio/ovag032

2026 gc ms

Dietary isothiocyanates inhibit the oxidative activity of salivary aldehyde dehydrogenase ALDH3A1 and modulate aroma release.

This study investigates the inhibitory effects of dietary isothiocyanates (ITCs) on the enzymatic activity of salivary aldehyde dehydrogenase ALDH3A1, a key enzyme involved in the... Read full abstract on PubMed →

PMID: 41672019 DOI: 10.1016/j.foodchem.2026.148324

2025 GeroScience other

Long-term dietary allyl isothiocyanate, a TRPA1 agonist, ameliorates cardiac fibrosis and diastolic dysfunction in aged mice.

Transient receptor potential ankyrin 1 (TRPA1) is a sensory channel expressed in vagal afferent nerves that detect noxious stimuli. Trpa1 knockout accelerates age-related cardiac f... Read full abstract on PubMed →

PMID: 40072784 DOI: 10.1007/s11357-025-01603-y Full text on PMC

2025 Cell stress & chaperones pharmacology

Allyl isothiocyanate suppresses the growth and pathogenicity of Candida albicans.

Candida albicans is a fungus that is predominantly detected in the oral cavity and causes opportunistic infections. Among the elderly, a decline in the host's resistance to pathoge... Read full abstract on PubMed →

PMID: 41072906 DOI: 10.1016/j.cstres.2025.100125 Full text on PMC

2025 gc ms

Microbial Inhibition by Allyl-isothiocyanate Release from Black Mustard (<em>Brassica nigra</em>) Seeds During Refrigerated Storage of Fresh Tench (<em>Tinca</em> <em>tinca</em>) Fillets

The aim of this paper was to prevent the development of microorganisms in the refrigerated storage of tench by releasing allyl isothiocyanate (AITC) produced by black mustard seeds... Read full abstract on PubMed →

PMID: doi:10.20944/preprints202507.0277.v1 DOI: 10.20944/preprints202507.0277.v1

2024 Journal of physiology and pharmacology : an official journal of the Polish Physiological Society other

Cytotoxicity of allyl isothiocyanate on insulin-producing INS-1E cells.

Allyl isothiocyanate (AITC) is the pungent ingredient of brassica species, used as a food additive and flavoring agent, including condiments such as wasabi, horseradish, and mustar... Read full abstract on PubMed →

PMID: 39042388 DOI: 10.26402/jpp.2024.3.04

2023 International journal of molecular sciences pharmacology

Antimicrobial Compounds in Food Packaging.

This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discus... Read full abstract on PubMed →

PMID: 36768788 DOI: 10.3390/ijms24032457 Full text on PMC

2023 Molecular nutrition & food research unrelated

Anti-Malarial Activity of Allyl Isothiocyanate and N-acetyl-S-(N-allylthiocarbamoyl)-l-Cysteine.

SCOPE: Malaria remains one of the most important infectious diseases in the world. Allyl isothiocyanate (AITC) is a main ingredient of traditional spice Wasabia japonica, which is... Read full abstract on PubMed →

PMID: 37706619 DOI: 10.1002/mnfr.202300185

2023 Environmental science & technology unrelated

Insights into the Occurrence, Fate, Impacts, and Control of Food Additives in Food Waste Anaerobic Digestion: A Review.

The recovery of biomass energy from food waste through anaerobic digestion as an alternative to fossil energy is of great significance for the development of environmental sustaina... Read full abstract on PubMed →

PMID: 37070716 DOI: 10.1021/acs.est.2c06345

2026 gc ms

Characterization of key aromas in different breeds of pork based on molecular sensory science and computational chemistry.

Thermal processing profoundly reshapes food aroma, yet the characterization of key aromas in different breeds of pork is still limited. In this study, five pork breeds, including B... Read full abstract on PubMed →

PMID: 41962493 DOI: 10.1016/j.foodchem.2026.149131

2025 Food chemistry aeda

Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast.

Qingke (Highland barley), an indispensable crop on China's Qinghai-Tibetan Plateau, was investigated for its characteristic aroma through flavoromics. A comparative analysis with b... Read full abstract on PubMed →

PMID: 41109048 DOI: 10.1016/j.foodchem.2025.146612

2024 Journal of the science of food and agriculture gc ms

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice.

BACKGROUND: Melons (Cucumis melo L.) are among the most commonly consumed fruits but they are highly susceptible to mechanical damage and rot during storage and transportation. New... Read full abstract on PubMed →

PMID: 38294418 DOI: 10.1002/jsfa.13263

2023 Foods (Basel, Switzerland) other

The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption.

The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers' preferences and purchase desires. A chewing si... Read full abstract on PubMed →

PMID: 37297372 DOI: 10.3390/foods12112127 Full text on PMC

2022 Journal of agricultural and food chemistry aroma analysis

Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine-Ribose Amadori Compound.

In this study, it was found that extra-added cysteine (Cys) became involved in volatile compound formation during the Maillard reaction of the glycine-ribose Amadori rearrangement... Read full abstract on PubMed →

PMID: 36070497 DOI: 10.1021/acs.jafc.2c04874

2021 Food chemistry threshold study

Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction.

2-Acetylthiazole possesses a nutty, cereal-like and popcorn-like aroma and a low odor threshold, and this compound has been identified in some processed foods, while the formation... Read full abstract on PubMed →

PMID: 33310557 DOI: 10.1016/j.foodchem.2020.128761

2021 Food chemistry aeda

Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning.

The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total... Read full abstract on PubMed →

PMID: 32822905 DOI: 10.1016/j.foodchem.2020.127838

2014 Journal of oleo science aeda

Characterization of volatile components and odor-active compounds in the oil of edible mushroom Boletopsis leucomelas.

The volatile oil from Boletopsis leucomelas (Pers.) Fayod was extracted by hydrodistillation with diethylether, and the volatile components of the oil were analyzed by gas chromato... Read full abstract on PubMed →

PMID: 24881770 DOI: 10.5650/jos.ess13215

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.