Peer-Reviewed Research Database
Mango — 1,673 papers
Papers mentioning mango or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
2026
aeda
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...
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2025
aroma analysis
The high concentration of lactic acid produced during the solid fermentation of Chinese Baijiu inhibited the growth and metabolism of Saccharomyces cerevisiae, thus affecting the f...
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2024
ACS earth & space chemistry
other
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...
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2024
Food chemistry
other
The purpose of this study was to investigate the impact of high‑oxygen-modified atmospheric packaging (HOMAP) on aroma changes in fresh-cut broccoli during storage and to explore i...
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2024
Newborn (Clarksville, Md.)
other
Milk fat globules (MFGs) are a remarkable example of nature's ingenuity. Human milk (HM) carries contains 3-5% fat, 0.8-0.9% protein, 6.9-7.2% carbohydrate calculated as lactose, a...
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2024
aeda
The distinctive and enjoyable aroma of small mill sesame oil (SMSO) originates from the aqueous extraction process. However, in the sedimentation stage in industrial production, wh...
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2024
aroma analysis
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticas...
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2023
Healthcare (Basel, Switzerland)
aeda
Flaxseed contains high amounts of biologically active components such as α-linolenic acid, lignans, and dietary fiber. Due to its numerous nutritional properties, flaxseed has been...
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2022
Food chemistry
other
The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers' preferences, and ultimately purchase intent. Targets was set...
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2022
Nutrients
pharmacology
In breast milk, 2'-Fucosyllactose (2'FL) is the most abundant breast milk oligosaccharide and can selectively promote the proliferation of bifidobacteria. This study aimed to explo...
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PMID: 36558551
DOI: 10.3390/nu14245392
Full text on PMC
2022
Foods (Basel, Switzerland)
other
Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-per...
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PMID: 36076793
DOI: 10.3390/foods11172607
Full text on PMC
2022
Critical reviews in food science and nutrition
other
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process...
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2022
Phytotherapy research : PTR
pharmacology
α-linolenic acid (ALA, 18:3n-3) is a carboxylic acid composed of 18 carbon atoms and three cis double bonds, and is an essential fatty acid indispensable to the human body. This st...
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2020
Frontiers in microbiology
aroma analysis
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbia...
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2020
Nutrients
pharmacology
Recently, nutraceutical bioactive compounds in foods have been discovered for their potential health benefits regarding the prevention of chronic disorders, such as cancer, and inf...
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PMID: 32927614
DOI: 10.3390/nu12092751
Full text on PMC
2018
Journal of animal science
gc ms
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...
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PMID: 30053120
DOI: 10.1093/jas/sky287
Full text on PMC
2017
Critical reviews in microbiology
other
Lactic acid bacteria (LAB) are widely used for the production of a variety of foods and feed raw materials where they contribute to flavor and texture of the fermented products. In...
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2015
Journal of food science and technology
pharmacology
There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among h...
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2014
Annual review of food science and technology
aroma analysis
This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor mol...
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2014
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
pharmacology
α-Linolenic acid (ALA), a carboxylic acid with 18 carbons and three cis double bonds, is an essential fatty acid needed for human health and can be acquired via regular dietary int...
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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.