Peer-Reviewed Research Database

Malt — 363 papers

Papers mentioning malt 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 malt research comes from

paper count of indexed corpus · via OpenAlex

Centre National de la Recherche Scientifique

Beijing Technology and Business University

State Key Laboratory of Food Science and Technology

Chinese Academy of Agricultural Sciences

Jiangnan University

Ministry of Agriculture and Rural Affairs

Shanghai Institute of Technology

Kyoto University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2014 International journal of environmental research and public health other

The impact of microbial ecology and chemical profile on the enhanced biological phosphorus removal (EBPR) process: a case study of Northern Wastewater Treatment Works, Johannesburg.

The impact of polyphosphate-accumulating organism (PAO) and glycogen-accumulating organism (GAO) populations as well as of the chemical profile on the performance of Unit-3 (open e... Read full abstract on PubMed →

PMID: 24619121 DOI: 10.3390/ijerph110302876 Full text on PMC

2024 Food chemistry aroma analysis

Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions.

This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia,... Read full abstract on PubMed →

PMID: 37742465 DOI: 10.1016/j.foodchem.2023.137543

2024 other

Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation.

The adsorbents used to remove taint compounds from wine can also remove constituents that impart desirable color, aroma, and flavor attributes, whereas molecularly imprinted polyme... Read full abstract on PubMed →

PMID: 39093022 DOI: 10.1021/acs.jafc.4c03912

2020 Critical reviews in food science and nutrition other

Alicyclobacillus spoilage and control - a review.

In the last few decades Gram positive non pathogenic, rod shaped, thermo-acidophilic and acid-tolerant spore-forming bacteria such as Alicyclobacillus spp. have been identified as... Read full abstract on PubMed →

PMID: 30729793 DOI: 10.1080/10408398.2018.1516190

2020 threshold study

Factors contributing to interindividual variation in retronasal odor perception from aroma glycosides: the role of odorant sensory detection threshold, oral microbiota and hydrolysis in saliva.

Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, throu... Read full abstract on PubMed →

PMID: 31630520 DOI: 10.1021/acs.jafc.9b05450

2026 Food research international (Ottawa, Ont.) gc ms

Flavor remodeling in Paocai during round spontaneous fermentation: an integrative analysis of active microbial succession and metabolic processes.

Traditional paocai is a representative Chinese fermented vegetable that is typically produced through successive fermentation cycles. However, the mechanisms underlying flavor diff... Read full abstract on PubMed →

PMID: 41956654 DOI: 10.1016/j.foodres.2026.118973

2022 Journal of applied microbiology gc ms

Biosurfactant production by Lactobacillus plantarum MGL-8 from mango waste.

AIMS: Enhancing biosurfactant production from indigenous Lactobacillus plantarum MGL-8 using mango waste substrate, and evaluating its characteristics as food sanitizer. METHODS AN... Read full abstract on PubMed →

PMID: 35025114 DOI: 10.1111/jam.15452

2021 Indian journal of microbiology gc ms

Lactococcus lactis subsp. cremoris of Plant Origin Produces Antifungal Cyclo-(Leu-Pro) and Tetradecanoic Acid.

UNLABELLED: The antifungal cyclo-depeptide and the fatty acid were isolated and purified from an indigenous strain of Lactococcus lactis subsp. cremoris. Maximal activity was obser... Read full abstract on PubMed →

PMID: 33505095 DOI: 10.1007/s12088-020-00917-z Full text on PMC

2026 aeda

Targeting fermentation via quality indicators mapping during the overall processing of Xanthoceras sorbifolium Bunge black tea: Investigation of stable metabolic pathways and key substances.

This study demonstrates flavor compound variation and the stable pattern of Xanthoceras sorbifolium Bunge Black Tea (XSBT) at different processes through multi-omics techniques. Th... Read full abstract on PubMed →

PMID: 41655486 DOI: 10.1016/j.foodchem.2026.148297

2025 Microbiome other

Akkermansia muciniphila and its metabolite propionic acid maintains neuronal mitochondrial division and autophagy homeostasis during Alzheimer's disease pathologic process via GPR41 and GPR43.

BACKGROUND: Alzheimer's disease (AD) is a prevalent neurodegenerative disease (ND). In recent years, multiple clinical and animal studies have shown that mitochondrial dysfunction... Read full abstract on PubMed →

PMID: 39833898 DOI: 10.1186/s40168-024-02001-w Full text on PMC

2024 ACS earth & space chemistry other

Harvest Initiated Volatile Organic Compound Emissions from In-Field Tall Wheatgrass.

While crop and grassland usage continues to increase, the full diversity of plant-specific volatile organic compounds (VOCs) emitted from these ecosystems, including their implicat... Read full abstract on PubMed →

PMID: 39440017 DOI: 10.1021/acsearthspacechem.4c00046 Full text on PMC

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

[Biomanufacturing of propionic acid].

Propionic acid as an important C3 platform chemical has been widely used in food, pharmaceutical, and chemical fields. The chemical synthesis of propionic acid from petroleum and o... Read full abstract on PubMed →

PMID: 39174476 DOI: 10.13345/j.cjb.240097

2022 Food chemistry other

Dynamic release and perception of key odorants in grilled eel during chewing.

The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers' preferences, and ultimately purchase intent. Targets was set... Read full abstract on PubMed →

PMID: 35030462 DOI: 10.1016/j.foodchem.2022.132073

2022 Critical reviews in biotechnology other

Fermentation strategies to improve propionic acid production with propionibacterium ssp.: a review.

Propionic acid (PA) is a carboxylic acid applied in a variety of processes, such as food and feed preservative, and as a chemical intermediate in the production of polymers, pestic... Read full abstract on PubMed →

PMID: 35264026 DOI: 10.1080/07388551.2021.1995695

2021 BMC research notes other

Propionic acid disrupts endocytosis, cell cycle, and cellular respiration in yeast.

OBJECTIVE: We previously identified propionic acid as a microbially-produced volatile organic compound with fungicidal activity against several pathogenic fungi. The purpose of thi... Read full abstract on PubMed →

PMID: 34454571 DOI: 10.1186/s13104-021-05752-z Full text on PMC

2020 Food technology and biotechnology other

Propionic Acid: Method of Production, Current State and Perspectives.

During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in th... Read full abstract on PubMed →

PMID: 32831564 DOI: 10.17113/ftb.58.02.20.6356 Full text on PMC

2018 Journal of animal science gc ms

Volatile flavor compounds vary by beef product type and degree of doneness.

This study aimed to determine how quality grade and degree of doneness (DOD) influence the development of volatile compounds among beef whole muscle and ground patties. Volatile co... Read full abstract on PubMed →

PMID: 30053120 DOI: 10.1093/jas/sky287 Full text on PMC

2018 Applied microbiology and biotechnology other

Propionibacterium spp.-source of propionic acid, vitamin B12, and other metabolites important for the industry.

Bacteria from the Propionibacterium genus consists of two principal groups: cutaneous and classical. Cutaneous Propionibacterium are considered primary pathogens to humans, whereas... Read full abstract on PubMed →

PMID: 29167919 DOI: 10.1007/s00253-017-8616-7 Full text on PMC

2017 Biotechnology letters other

Current advances in biological production of propionic acid.

Propionic acid and its derivatives are considered "Generally Recognized As Safe" food additives and are generally used as an anti-microbial and anti-inflammatory agent, herbicide,... Read full abstract on PubMed →

PMID: 28150076 DOI: 10.1007/s10529-017-2293-6

2015 FEMS yeast research other

Biotransformation of volatile fatty acids by oleaginous and non-oleaginous yeast species.

The possibility of utilizing volatile fatty acids (VFA)-containing waste substrates from biotechnological and industrial processes was investigated by cultivating both oleaginous (... Read full abstract on PubMed →

PMID: 26323601 DOI: 10.1093/femsyr/fov076

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.