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.
BACKGROUND: A number of mosquito species in the Culex and Aedes genera prefer to lay eggs in Bermuda grass (Cynodon dactylon) hay infusions compared to water alone. These mosquitoe... Read full abstract on PubMed →
Aromatic aldehydes hold significant value in food additives and the valorization of biorefineries. This study investigated the oxidative conversion of five guaiacol-type compounds-... Read full abstract on PubMed →
The consumption of cinnamon, and next to it its price, have increased the last years making of this spice an attractive target for fraudsters. This work presents the outcome of a s... Read full abstract on PubMed →
This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography-... Read full abstract on PubMed →
Fusarium head blight (FHB), caused by Fusarium graminearum, is a predominant disease of wheat. Due to the lack of disease-resistant germplasm, chemical control is an important mean... Read full abstract on PubMed →
The generations of dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) in a binary or ternary model system including lipids, free amino acids and Maillard reaction products (M... Read full abstract on PubMed →
Changes in flavor quality of thermal process flavorings with beef-like odor (TPFB) affected sensory properties upon storage. The changes in sensory quality and odorants of TPFB sto... Read full abstract on PubMed →
This study aims to investigate the effect of three rapeseed varieties with different erucic acid (EA) and glucosinolates (GLSs) content, and different degumming methods on the vola... Read full abstract on PubMed →
In this study, novel hybrid materials exhibiting luminescent properties were prepared and characterized. A top-down approach obtained a series of polymeric materials with incorpora... Read full abstract on PubMed →
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchua... Read full abstract on PubMed →
Oil palm, a tropical woody oil crop, is widely used in food, cosmetics, and pharmaceuticals due to its high production efficiency and economic value. Palm oil is rich in free fatty... Read full abstract on PubMed →
Fatty acids have been supplied for diverse non-food, industrial applications from plant oils and animal fats for many decades. Due to the massively increasing world population dema... Read full abstract on PubMed →
Obesity is defined as increased adiposity, which leads to metabolic disease. The growth of adipose tissue depends on its capacity to expand through hyperplasia or hypertrophy, in o... Read full abstract on PubMed →
Flavor enrichment of sauce-braised chicken creates a popular umami taste and aroma. In order to preliminarily reveal the enrichment of taste and aroma compounds of sauce-braised me... Read full abstract on PubMed →
Palmitoleic acid shows a variety of beneficial properties to human health. In this study, enrichment of palmitoleic acid from sea buckthorn pulp oil by two-step solvent crystalliza... Read full abstract on PubMed →
Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit contin... Read full abstract on PubMed →
Obesity is a metabolic, multifactorial disease that is underpinned by factors such as genetics, epigenetics, as well as high-energy food intake and sedentarism. Obesity is often as... Read full abstract on PubMed →
Thirty-two different volatile oils were identified from Allomyrina dichotoma (A. dichotoma) larvae by gas chromatography/mass spectrometry (GC/MS). The major volatile components we... Read full abstract on PubMed →
Epidemiologic evidence suggests that dietary monounsaturated fatty acids (MUFA) may have a beneficial health effect. Twenty-four-hour dietary intake data collected on 10-year-olds... Read full abstract on PubMed →
5-hydroxymethyl-2-furfural (5-HMF) is a by-product of Maillard reaction and widely exists in food and environment, which may lead to lung cancer. However, the relevant mechanism is... 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.