Papers mentioning macaroni or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Several studies have documented the essentiality of breakfast as the most important meal and its significance for the overall wellbeing of human health. However, to accomplish rece... Read full abstract on PubMed →
We compared the attractiveness of five commercially available Italian macaroni pastas of different shapes (penne, casarecce, and fusilli) made from cereals and/or legumes [100% <i>... Read full abstract on PubMed →
Gamma radiation has notable impacts on the flesh of mangoes. In this research, Katimon mangoes were subjected to different levels of irradiation (0.5, 1.0, 1.5, and 2.0 kGy) using... Read full abstract on PubMed →
Macaroni is a commercially available Italian food product that is popular among consumers around the world. The supplementation of green tea extract (GTE) and turmeric curcumin ext... Read full abstract on PubMed →
<h4>Background</h4>Children do not eat the recommended amounts of vegetables, and school-based nutrition education has not been found to impact this behavior. Cooking education is... Read full abstract on PubMed →
<h4>Background</h4>ortho-phthalates and other plasticizers impart flexibility to plastics in food production, processing, and packaging; food consumption is a dominant plasticizer... Read full abstract on PubMed →
The analysis and probabilistic health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in cereal products were done by using magnetic solid-phase extraction (MSPE) method... Read full abstract on PubMed →
Nian zhuan has its aroma as one of the perceived principal characteristics. The current study was aimed mainly to investigate the potential to include the aroma of nian zhuan as a... Read full abstract on PubMed →
The attractiveness of ten commercially available Italian macaroni pastas made from different cereals [<i>Triticum durum</i>; <i>Triticum durum</i> (whole wheat); <i>Triticum dicocc... Read full abstract on PubMed →
N-Phenylpropenoyl-L-amino acids, naturally occurring in plants, are potential candidates for food flavor enhancement. This study optimized the enzymatic synthesis of N-cinnamoyl-L-... Read full abstract on PubMed →
The research employed network toxicology and molecular docking techniques to systematically examine the potential carcinogenic effects and mechanisms of aspartame (L-α-aspartyl-L-p... Read full abstract on PubMed →
L-Phenylalanine (L-Phe) is an important aromatic amino acid, which has been widely used in food, health care products, medicine and other fields. Based on the relatively mature mic... Read full abstract on PubMed →
2-Phenylethanol (2-PE) is a key flavor compound with a rose-like scent, used in the cosmetics, perfume, home care and food industries. This aroma compound can be obtained naturally... Read full abstract on PubMed →
This study includes the utilization of sweet lemon peel (SLP) and sugarcane bagasse (SB) in solid-state fermentation using Kluyveromyces marxianus for bioflavor compounds productio... Read full abstract on PubMed →
Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of envir... Read full abstract on PubMed →
In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var. sinensis)... Read full abstract on PubMed →
L-phenylalanine is an important amino acid that is widely used in the fields of food flavors and pharmaceuticals. Apart from L-phenylalanine itself, various commercially valuable c... Read full abstract on PubMed →
As one of the three proteinogenic aromatic amino acids, l-phenylalanine is widely applied in the food, chemical and pharmaceutical industries, especially in production of the low-c... Read full abstract on PubMed →
Zn (II) coordination compounds have aroused growing attentions as antibacterial entities. In the present work, we fabricated a new antibacterial complex of l‑phenylalanine‑oxidized... Read full abstract on PubMed →
High sodium intake poses health risks, highlighting the necessity for effective sodium reduction in meat processing. This study investigated the impact of basic amino acids (l-lysi... 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.