Papers mentioning lamb or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
OBJECTIVE: This study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the growth performance, carcass characteristics, fat color... Read full abstract on PubMed →
Knowledge of factors influencing the levels of 4-alkyl branched-chain fatty acid (vBCFA), and consequently the "sheepy flavor" intensity of New Zealand sheep milk, is currently lim... Read full abstract on PubMed →
RATIONALE: 4-Alkyl branched-chain fatty acids and 3-methylindole are characteristic flavor compounds associated with sheep meat. Determining their partitioning behavior between the... Read full abstract on PubMed →
RATIONALE: 4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The rea... Read full abstract on PubMed →
4-Methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid are key-flavor compounds of sheep and goat. Yet, the low amounts of these volatile branched-chain fatty acids... Read full abstract on PubMed →
Most of the commercialized lactic acid fermented products are dairy-based. Hence, the development of non-dairy fermented products with probiotic properties draws significant attent... Read full abstract on PubMed →
Breath analysis has attracted a considerable amount of scientific and clinical interest during the last decade. In contrast to NO, which is predominantly generated in the bronchial... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: The species Siparuna guianensis Aublet (family Siparunaceae) is traditionally used by indigenous peoples and riverine communities in Central and Sou... Read full abstract on PubMed →
4-alkyl-branched chain fatty acids (vBCFAs) are key flavor-impact compounds in mutton and its derived products. Pediococcus acidilactici and Rhizopus oryzae were applied to ferment... Read full abstract on PubMed →
Fishy odor, as an offensive and unpleasant odor, could occur in drinking water source with poor nutrition, it is usually considered to be associated with odor-producing microalgae.... Read full abstract on PubMed →
Disgusting fishy odor could break out inside oligotrophic drinking waterbody in winter with low temperature. Nevertheless, fishy odor-producing algae and corresponding fishy odoran... Read full abstract on PubMed →
Goat milk was characterized and analyzed by human sensory evaluation and gas chromatography/olfactometry (GC/O). Most potent odor-active compounds were determined in (a) raw goat's... Read full abstract on PubMed →
Rapid synthesis of 4-ethyloctanoic acid by means of microwave irradiation is described. Diethyl malonate reacted with 2-ethyl-1-bromohexane in the presence of sodium ethoxide to gi... Read full abstract on PubMed →
Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesiz... Read full abstract on PubMed →
Quantitative stir bar sorptive extraction methodology, followed by gas chromatography-mass spectrometry (GC-MS) and element-specific atomic emission detection (AED) were utilized t... Read full abstract on PubMed →
BACKGROUND: Aspergillus flavus and the produced carcinogenic aflatoxins pose severe threats to food safety and human health. The control of A. flavus and aflatoxins have become a f... Read full abstract on PubMed →
Bacterial volatile organic compounds (VOCs) have been investigated as a non-invasive approach to diagnosis of infectious diseases. Here, we aimed to explore potential diagnostic ma... Read full abstract on PubMed →
Changes in the lipid oxidation and volatile compounds of a variety of tilapia tissues (Oreochromis niloticus) including the muscle, gills, and skin during ice storage were investig... Read full abstract on PubMed →
Traditional control methods have drawbacks in controlling Verticillium wilt diseases caused by Verticillium dahliae Kleb.; therefore, an efficient and environmentally friendly stra... Read full abstract on PubMed →
The antagonistic mechanisms of soluble non-volatile bioactive compounds, such as proteins and lipopeptides emitted from Bacillus have been widely studied. However, there are limite... 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.