Papers mentioning limburger cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Clear acidic protein beverages are made with whey protein isolate (WPI) due to its solubility at pH 3.3. These beverages can display a soapy off-flavor, which is not detected at ne... Read full abstract on PubMed →
<h4>Introduction</h4>In May 2020, the United Kingdom banned menthol as a characteristic flavor in cigarettes. This study aimed to test cigarettes on sale in England in 2021-2022 fo... Read full abstract on PubMed →
This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and... Read full abstract on PubMed →
The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of <i>Pleurotus eryngii</i> and <i>P. ostreatus</i> mushr... Read full abstract on PubMed →
The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral populations, among which lactic acid bacteria (LAB) are majority components with a prominent role... Read full abstract on PubMed →
<h4>Background</h4>Several human-produced volatiles have been reported to mediate the host-seeking process under laboratory conditions, yet no effective lure or repellent has been... Read full abstract on PubMed →
Mosquitoes rely heavily on their olfactory systems for host seeking, selection of oviposition sites, and avoiding predators and other environmental dangers. Of these behaviors, the... Read full abstract on PubMed →
The use of semiochemicals in odour-based traps for surveillance and control of vector mosquitoes is deemed a new and viable component for integrated vector management programmes. O... Read full abstract on PubMed →
In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotg... Read full abstract on PubMed →
Comprehensive collaborative studies from our laboratories reveal the extensive biodiversity of the microflora of the surfaces of smear-ripened cheeses. Two thousand five hundred ni... Read full abstract on PubMed →
Production of smear-ripened cheese critically depends on the surface growth of multispecies microbial consortia comprising bacteria and yeasts. These microorganisms often originate... Read full abstract on PubMed →
Since the turn of the century, resourceful entrepreneurs have advertised a wide variety of purportedly simple and painless cures for cancer, including liniments of turpentine, must... Read full abstract on PubMed →
We aimed to assay the effectiveness of vacuum or modified atmosphere packaging in preserving the organoleptic characteristics of already ripened slices of Stelvio Protected Designa... Read full abstract on PubMed →
The study was aimed at evaluating the effects of dietary supplementation with dried olive pomace in dairy cows on the development of lipolytic volatile compounds in raw milk and ch... Read full abstract on PubMed →
Background/Objectives: The prevalence of cardiovascular-kidney-metabolic (CKM) syndrome is increasing rapidly, and cardiovascular complications pose significant risks in individual... Read full abstract on PubMed →
This research aims at determining some free amino acids in amino acid-based infant formulas and amino acid-modified medical foods for inborn errors of metabolism to prove their qua... Read full abstract on PubMed →
l-arginine is a semi-essential amino acid that is broadly used as food additives and pharmaceutical intermediates. The synthesis of l-arginine is restricted by complex metabolic me... Read full abstract on PubMed →
BACKGROUND: Low protein diets have been linked to decreased bone strength in humans. Arginine and lysine can help improve the healing process and stimulate growth factors. AIM: To... Read full abstract on PubMed →
BACKGROUND: Increasing nitric oxide bioavailability may induce physiological effects that enhance endurance exercise performance. This review sought to evaluate the performance eff... Read full abstract on PubMed →
As an important semi-essential amino acid, l-arginine is extensively used in the food and pharmaceutical fields. At present, l-arginine production depends on cost-effective, green,... Read full abstract on PubMed →
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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.