Peer-Reviewed Research Database

Limburger Cheese — 273 papers

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.

Top Contributing Institutions

Where the limburger cheese research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

State Key Laboratory of Food Science and Technology

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Jiangnan University

Teagasc - The Irish Agriculture and Food Development Authority

Beijing Technology and Business University

Technical University of Munich

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2023 Food science and technology international = Ciencia y tecnologia de los alimentos internacional unrelated

Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid.

Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in... Read full abstract on PubMed →

PMID: 35450450 DOI: 10.1177/10820132221095718

2022 Environmental science and pollution research international unrelated

Mechanistic insights to lactic and formic acid toxicity on benthic oligochaete worm Tubifex tubifex.

Lactic and formic acid are two commonly found monocarboxylic organic acids. Lactic acid is discharged into the water bodies as acidic industrial effluent from the food, cosmetic, c... Read full abstract on PubMed →

PMID: 35802337 DOI: 10.1007/s11356-022-21361-0

2022 Environmental pollution (Barking, Essex : 1987) other

Multisize particulate matter and volatile organic compounds in arid and semiarid areas of Northwest China.

To investigate the chemical components, sources, and interactions of particulate matter (PM) and volatile organic compounds (VOCs), a field campaign was implemented during the spri... Read full abstract on PubMed →

PMID: 35074457 DOI: 10.1016/j.envpol.2022.118875

2022 International journal of molecular sciences other

Fullerene Rosette: Two-Dimensional Interactive Nanoarchitectonics and Selective Vapor Sensing.

The simplicity of fullerenes as assembled components provides attractive opportunities for basic understanding in self-assembly research. We applied in situ reactive methods to the... Read full abstract on PubMed →

PMID: 35628264 DOI: 10.3390/ijms23105454 Full text on PMC

2021 Journal of hazardous materials other

Minimizing hazardous impact of food waste in a circular economy - Advances in resource recovery through green strategies.

Recent trends in food waste and its management have increasingly started to focus on treating it as a reusable resource. The hazardous impact of food waste such as the release of g... Read full abstract on PubMed →

PMID: 34492935 DOI: 10.1016/j.jhazmat.2021.126154

1994 Zeitschrift fur Lebensmittel-Untersuchung und -Forschung other

The potential of lactic acid bacteria for the production of safe and wholesome food.

By tradition lactic acid bacteria (LAB) are involved in the production of fermented foods. These constitute one quarter of our diet and are characterized by a safe history, certain... Read full abstract on PubMed →

PMID: 8178575 DOI: 10.1007/BF01192595

2022 Food chemistry other

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites.

Pickled chayote is a Chinese fermented vegetable with unique flavors and is favored by local consumers. However, little is known about its quality changes and microbial community s... Read full abstract on PubMed →

PMID: 35030338 DOI: 10.1016/j.foodchem.2021.132004

2019 Food research international (Ottawa, Ont.) aroma analysis

Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar.

Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the trad... Read full abstract on PubMed →

PMID: 31554138 DOI: 10.1016/j.foodres.2019.108531

2019 Scientific reports other

Discovery of food identity markers by metabolomics and machine learning technology.

Verification of food authenticity establishes consumer trust in food ingredients and components of processed food. Next to genetic or protein markers, chemicals are unique identifi... Read full abstract on PubMed →

PMID: 31273246 DOI: 10.1038/s41598-019-46113-y Full text on PMC

2007 Letters in applied microbiology other

Microbial production of 4-hydroxybenzylidene acetone, the direct precursor of raspberry ketone.

AIMS: To investigate the enzymatic aldol reaction between acetone as a donor and 4-hydroxybenzaldehyde as a receptor to generate 4-(4-hydroxyphenyl)-but-3-ene-2-one or 4-hydroxyben... Read full abstract on PubMed →

PMID: 17594457 DOI: 10.1111/j.1472-765X.2007.02147.x

2002 Phytochemistry gc ms

Unusual 4-hydroxybenzaldehyde synthase activity from tissue cultures of the vanilla orchid Vanilla planifolia.

Tissue cultures of the vanilla orchid, Vanilla planifolia, produce the flavor compound vanillin (4-hydroxy-3-methoxybenzaldehyde) and vanillin precursors such as 4-hydroxybenzaldeh... Read full abstract on PubMed →

PMID: 12423881 DOI: 10.1016/s0031-9422(02)00285-6

2023 Insects other

Fermented or Floral? Developing a Generalized Food Bait Lure to Monitor Cutworm and Armyworm Moths (Lepidoptera: Noctuidae) in Field Crops.

Cutworms and armyworms (Lepidoptera: Noctuidae) are a pest complex in North America that cause sporadic damage in field crops on the Canadian Prairies; however, no methods have bee... Read full abstract on PubMed →

PMID: 36835675 DOI: 10.3390/insects14020106 Full text on PMC

2024 Sheng wu gong cheng xue bao = Chinese journal of biotechnology other

[Advances in synthesis of 2-phenylethanol].

2-phenylethanol (2-PE), an aromatic alcohol with a rose fragrance, is the second most widely used flavoring substance in the world. It is widely used in the cosmetic, food, and pha... Read full abstract on PubMed →

PMID: 38914486 DOI: 10.13345/j.cjb.230762

2023 Applied and environmental microbiology other

Systematic Adaptation of Bacillus licheniformis to 2-Phenylethanol Stress.

The compound 2-phenylethanol (2-PE) is a bulk flavor and fragrance with a rose-like aroma that can be produced by microbial cell factories, but its cellular toxicity inhibits cellu... Read full abstract on PubMed →

PMID: 36752618 DOI: 10.1128/aem.01568-22 Full text on PMC

2023 Frontiers in microbiology aroma analysis

Genomic, transcriptomic, and metabolic characterization of 2-Phenylethanol-resistant Saccharomyces cerevisiae obtained by evolutionary engineering.

2-Phenylethanol is an aromatic compound commonly used in the food, cosmetic, and pharmaceutical industries. Due to increasing demand for natural products by consumers, the producti... Read full abstract on PubMed →

PMID: 37113225 DOI: 10.3389/fmicb.2023.1148065 Full text on PMC

2019 Biotechnology advances aroma analysis

Advances in 2-phenylethanol production from engineered microorganisms.

2-Phenylethanol (2-PE) is an important flavor ingredient with a rose-like odor. Due to concerns about the toxic byproducts potentially found in 2-PE from chemical synthesis, consum... Read full abstract on PubMed →

PMID: 30768954 DOI: 10.1016/j.biotechadv.2019.02.005

2019 Critical reviews in biotechnology other

Current status and perspectives of 2-phenylethanol production through biological processes.

2-Phenylethanol (2-PE), an important flavor and fragrance compound with a rose-like smell has been widely used in the cosmetics, perfume, and food industries. Traditional productio... Read full abstract on PubMed →

PMID: 30570367 DOI: 10.1080/07388551.2018.1530634

2016 Bioscience, biotechnology, and biochemistry gc ms

Biosynthesis of floral scent 2-phenylethanol in rose flowers.

Plants emit chemically diverse volatile compounds for attracting pollinators or putting up a chemical defense against herbivores. 2-Phenylethanol (2PE) is one of the abundantly emi... Read full abstract on PubMed →

PMID: 27297332 DOI: 10.1080/09168451.2016.1191333

2023 Microorganisms other

Quorum Sensing Regulates the Production of Methanethiol in Vibrio harveyi.

Methanethiol (MeSH) and dimethyl sulfide (DMS) are important volatile organic sulfur compounds involved in atmospheric chemistry and climate regulation. However, little is known ab... Read full abstract on PubMed →

PMID: 38257862 DOI: 10.3390/microorganisms12010035 Full text on PMC

2021 Food chemistry aroma analysis

Spotlight on release mechanisms of volatile thiols in beverages.

Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different p... Read full abstract on PubMed →

PMID: 32866707 DOI: 10.1016/j.foodchem.2020.127628

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.