Papers mentioning maple syrup or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated the effects of maple syrup grades (maple syrup vs. VR5) and fermentation parameters (sugars, nutrients, and yeast concentrations) on maple wine's kinetics,... Read full abstract on PubMed →
Although dermatology relies primarily on sight and touch, clinicians often overlook smell despite encountering diagnostic odors. We reviewed PubMed and Google Scholar for articles... Read full abstract on PubMed →
This study assesses the quality of pure maple syrup sold online to consumers. It aims to determine how likely consumers are to receive syrup that meets legal grading standards. Gra... Read full abstract on PubMed →
Volatile secondary metabolites in plants can serve as valuable biomarkers for the plant's health, stress response, and pest or disease detection. We have investigated the volatilom... Read full abstract on PubMed →
Date syrup is a valued ingredient in Middle Eastern cuisine and is widely used in the food industry for its sweetness and high nutritional value, prepared from fruits post-heat pro... Read full abstract on PubMed →
The issue that the attraction of leaf odors leading to thrips attacks affecting the yield and quality of Passion fruit (<i>Passiflora edulis</i>)-a high-value tropical crop in sout... Read full abstract on PubMed →
<h4>Background</h4>Analysis of urinary organic acids (UOAs) by gas chromatography mass-spectrometry (GC-MS) is widely used in metabolomic studies. It is a complex test with many li... Read full abstract on PubMed →
Lingzhi mushroom (<i>Ganoderma lucidum</i>) is known as a medicinal mushroom that can be utilized in various functional foods available in the market, including powders, dietary su... Read full abstract on PubMed →
Advancements in coffee processing technologies have led to improved efficiency in field operations, but challenges still exist in their practical implementation. Various alternativ... Read full abstract on PubMed →
Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed t... Read full abstract on PubMed →
Maple sap processing and microbial contamination are significant aspects that affect maple syrup quality. In this study, two sample sets from 2005 and 2008 were used to assess the... Read full abstract on PubMed →
Maple syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and o... Read full abstract on PubMed →
A comparison of nine commercial baited fly traps on Florida dairy farms demonstrated that Terminator traps collected significantly more (13,323/trap) house flies (Musca domestica L... Read full abstract on PubMed →
Durian is economically significant in Southeast Asia due to its distinctive aroma and palatability. During fruit ripening, the flesh generates a substantial quantity of esters and... Read full abstract on PubMed →
In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and v... Read full abstract on PubMed →
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180... Read full abstract on PubMed →
Cephalopod cuttlefish, Sepia pharaonis, has been considered as a commercially important resource, which is widely regarded as nutritious food in the southwest of Indian and Mediter... Read full abstract on PubMed →
Physicochemical attributes, aroma profile, and odor contribution of pineapple flesh were studied for the top, middle, and bottom cross-sections cut along the central axis of Gold c... Read full abstract on PubMed →
The effects of size, toasting degree, and time of contact on the release of volatile compounds from Quercus alba (L.) chips during a simulated fermentation and post-fermentative pr... Read full abstract on PubMed →
The aim of the present study was to test synthetic flavors as potential feed attractants in zebrafish (Danio rerio) during early development. Six experimental groups were set up in... 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.