Papers mentioning kohlrabi or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid... Read full abstract on PubMed →
Landfill sites are the main source of plastic waste. Thus, municipal solid waste (MSW) in landfills may act as a reservior of microplastics (MPs) and related pollutants such as pht... Read full abstract on PubMed →
Plant volatile organic compounds (VOCs) are an important link that mediates chemical communication between plants and plants, plants and insects, and plants and natural enemies of... Read full abstract on PubMed →
This review presents an outline of the application of the most popular sorbent-based methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses of li... Read full abstract on PubMed →
BACKGROUND: Phthalates and bisphenol A (BPA) are endocrine disrupting chemicals used in consumer products, building materials, and food processing and packaging materials. They are... Read full abstract on PubMed →
Vinylpyrazine compounds are widely present in foods, especially in hot-processed foods, as a class of flavor compounds; however, their formation mechanism in food systems is still... Read full abstract on PubMed →
Little is known about the direct effects of microplastics (MPs) and their organic additives on marine bacteria, considering their role in the nutrient cycles, e.g., N-cycles throug... Read full abstract on PubMed →
Plasticizers such as phthalate esters (PAEs) and bisphenol A (BPA) are highly persistent organic pollutants that tend to bio-accumulate in humans through the soil-plant-animal food... Read full abstract on PubMed →
OBJECTIVE: To evaluate if selected phthalate exposure and flavonoid intake interact on breast cancer (BC) risk. MATERIAL AND METHODS: Interviews and urine samples were obtained fro... Read full abstract on PubMed →
The influence of fermentation temperatures (8°C, 16°C, and 32°C) and yeast levels (2%, 4%, and 6% of the flour) on the formation of volatile compounds in the crust of whole meal wh... Read full abstract on PubMed →
In recent years, with frequent domestic food safety incidents related to the plasticizing agent, the detection of plasticizers in food research becomes increasingly urgent. DEHP is... Read full abstract on PubMed →
The release of tephritid sex pheromones depends significantly on the age of the male, the social context (presence of conspecifics) and chemical context (host volatiles). In this s... Read full abstract on PubMed →
and food security. The ancient process of fermentation and subsequent fermented foods have provided vital staples for mankind throughout history. It has evolved over the years with... Read full abstract on PubMed →
Several vegetables and vegetable residues were used as sources of enzymes capable to discolor indigo carmine (IC), completely or partially. Complete discoloration was achieved with... Read full abstract on PubMed →
A direct headspace injection method is presented and optimized for the analysis of volatile organic compounds (VOCs) using dielectric barrier discharge ionization-mass spectrometry... Read full abstract on PubMed →
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic... Read full abstract on PubMed →
Maotai liquor is a typical representative of sauce aroma-style flavor liquors and has been considered to be a precious cultural heritage of the oriental spirit culture. Aroma compo... Read full abstract on PubMed →
The effects of color-preserving pretreatments (hot water blanching, steam blanching, microwave treatment, and sulfite soak) and hot air drying temperatures (40, 50, 60 °C) on the f... Read full abstract on PubMed →
Colletotrichum gloeosporioides is a fungal disease of strawberry fruit. Biocontrol strategies holds tremendous promise in alleviating fruit decay. Here, 30 actinomycetes were isola... Read full abstract on PubMed →
Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified... 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.