Papers mentioning krill or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<b>Background/Objectives</b>: Essential oils (EOs) from plants of the genus <i>Cinnamomum</i> have been widely used based on their antimicrobial, antioxidant, and anti-inflammatory... Read full abstract on PubMed →
OBJECTIVE: To define relationships between lipidomics, inflammasome, and exhaled volatile organic compounds (VOCs) in ischemic heart disease (IHD) and develop a VOC-based diagnosti... Read full abstract on PubMed →
Selenium (Se)-enriched peptides were isolated from Cardamine violifolia by enzymatic hydrolysis and ultrafiltration. S3 (molecular weight [MW] distribution of 3-5 kDa) exhibited th... Read full abstract on PubMed →
The leaf of Chinese prickly ash, a unique spice having typical pungent sensation, is a popular food in Southwest China with antipruritic, insecticidal and fungicidal functions, but... Read full abstract on PubMed →
Noteworthy properties of biosurfactant (BS) are fascinating scientific fraternity to explore them for food, medicinal, cosmetic, or pharmaceutical etc. applications. Newer products... Read full abstract on PubMed →
PURPOSE: The purpose of this study was to identify key odorants in used disposable absorbent incontinence products. DESIGN: Descriptive in vitro study SUBJECTS AND SETTING:: Sample... Read full abstract on PubMed →
Curcuma spp. (Zingiberaceae) is one of the significant ingredients in food and traditional medicines. The current study was to investigate health-benefits of the rhizomes of endemi... Read full abstract on PubMed →
UNLABELLED: Ochratoxin A (OTA) produced in food by Aspergillus ochraceus is known to cause adverse health effects. Among the plantation products, green coffee beans are prone to fu... Read full abstract on PubMed →
Estimating the biting fraction of mosquitoes is of critical importance for risk assessment of malaria transmission. Here, we present a novel odor-based tool that has been rigorousl... Read full abstract on PubMed →
Solar withering is essential for the aroma formation of oolong tea, but due to the rainy and humid weather in plantation areas, solar withering became insufficient which seriously... Read full abstract on PubMed →
Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air with... Read full abstract on PubMed →
The aim of the present study was to explore changes in the profile of volatile compounds (VCs) in canned Antarctic krill (Euphausia superba) at different processing stages using pa... Read full abstract on PubMed →
Odorant molecules interact with odorant receptors (ORs) lining the pores on the surface of the sensilla on an insect's antennae and maxillary palps. This interaction triggers an el... Read full abstract on PubMed →
Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer fr... Read full abstract on PubMed →
Chorioallantoic membranes (CAMs) were used to determine which extracellular matrix molecules play essential roles in growth and vascular development in vivo and whether expression... Read full abstract on PubMed →
Based on prior work, we hypothesized that cigarette smoke contains chemicals that can inhibit growth of the chick chorioallantoic membrane (CAM). In this study, gas chromatography... Read full abstract on PubMed →
The yeast Saccharomyces cerevisiae is effective in reducing the fishy malodor of sea products. However, the biotransformation pathways are still unclear. The seaweed B. fusco-purpu... Read full abstract on PubMed →
BACKGROUND: Trimethylamine N-oxide (TMAO) is a gut- and food-derived molecule. Elevated TMAO concentrations have been associated with an increased risk of cardiovascular disease (C... Read full abstract on PubMed →
Trimethylaminuria (TMAU) is a rare metabolic syndrome caused by the accumulation of trimethylamine in the body, causing odor emissions similar to rotten fish in affected patients.... Read full abstract on PubMed →
Recent studies have shown that a pro-inflammatory diet and dysbiosis, especially a high level of trimethylamine-N-oxide (TMAO), are associated with various adverse health condition... 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.