Papers mentioning liver or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The herb of Trigonella caerulea (Fabaceae), commonly known as blue fenugreek, is used for the production of traditional cheese and bread varieties in the Alpine region. Despite its... Read full abstract on PubMed →
Assessing the impact of human exposure to environmental toxicants is often crucial to biomonitoring the exposed dose. In this work, we report a novel fast urinary metabolites extra... Read full abstract on PubMed →
Soybean isoflavones (SIs) are widely found in food and herbal medicines. Although the pharmacological activities of SIs have been widely reported, their effects on the intestinal m... Read full abstract on PubMed →
Plant-parasitic nematodes infect a diversity of crops, resulting in severe economic losses in agriculture. Microbial volatile organic compounds (VOCs) are potential agents to contr... Read full abstract on PubMed →
A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (M... Read full abstract on PubMed →
Background The light-dependent reactions involving riboflavin (RF) and methionine (Met) as substrates are responsible for the light-struck taste (LST). This fault is associated to... Read full abstract on PubMed →
Anaerobic digestion (AD) is a well-established technology used for producing biogas or biomethane alongside the slurry used as biofertilizer. However, using a variety of wastes and... Read full abstract on PubMed →
Headspace volatile metabolites produced by Ophiocordyceps sinensis were tested against soil-borne plant pathogens (namely, Fusarium oxysporum f. sp. lycopersici, F. oxysporum f. sp... Read full abstract on PubMed →
Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bl... Read full abstract on PubMed →
BACKGROUND: 4-Hydroxymandelic acid (4-HMA) is a valuable aromatic fine chemical and widely used for production of pharmaceuticals and food additives. 4-HMA is conventionally synthe... Read full abstract on PubMed →
The effect of bottle storage on the colour, phenolics and volatile composition of Malvasia and Muscat winesobtained from grapes grown in Sardinia was evaluated. Colour was evaluate... Read full abstract on PubMed →
The present review aims to show the state of the art on the oxidation mechanisms occurring in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine o... Read full abstract on PubMed →
Six French ferns were investigated for volatile organic compounds (VOC) by GC-MS using organic solvent extraction. Seventy-seven VOC biosynthesized from the shikimic, lipidic and t... Read full abstract on PubMed →
Glyoxylic acid, a small dicarboxylic acid, has been detected at measurable levels in the atmosphere and is suspected to be present in indoor air environments. It is generated throu... Read full abstract on PubMed →
The general characteristics of the reaction between sorbic acid and thiols are reviewed. Cysteine adds to the conjugated diene in position 5 to form the substituted 3-hexenoic acid... Read full abstract on PubMed →
In order to investigate the relationship between oxidation and sheep lipids and flavor, this study used hydroxyl radical system, headspace solid phase microextraction and gas-phase... Read full abstract on PubMed →
This study clarified the effects of pulsed electric field (PEF) treatment on microbial inactivation and flavor regulation in egg yolk liquid (EYL). Microorganisms were efficiently... Read full abstract on PubMed →
Environmental toxicants are increasingly suspected to influence cardiovascular (CV) and all-cause mortality, but previous studies mostly focused on one or a few chemicals. We exami... Read full abstract on PubMed →
OBJECTIVE: This study aimed to investigate the associations between exposure to blood volatile organic compounds (VOCs) and the level of serum neurofilament light chain (NfL) in ad... Read full abstract on PubMed →
Volatile organic compounds (VOCs) influence significantly sensory properties of espresso coffee (EC). However, some of these chemicals, such as furans reported to have a negative i... 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.