Papers mentioning meat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
OBJECTIVE: Sepsis is a major health problem considering its significant morbidity and mortality rate. The amino acid L-arginine has recently received substantial attention in relat... Read full abstract on PubMed →
In order to study the changes in physicochemical properties, microbial diversity, and flavour substances during the industrial fermentation of split red sour soup (RSS) inoculated... Read full abstract on PubMed →
Rice-acid is a unique Chinese traditional fermented acid rice soup and its microbial community plays an important role in the formation of flavour compounds. In the study, rice-aci... Read full abstract on PubMed →
Bacterially produced volatile organic compounds (VOCs) can modify growth patterns of eukaryotic hosts and competing/cohabiting microbes. These compounds have been implicated in ski... Read full abstract on PubMed →
Herbal products are widely used in cancer patients via co-administration with chemotherapy. Previous studies have demonstrated that pharmacokinetic interactions between herbs and a... Read full abstract on PubMed →
Biomarkers (BMs) are medical signs which can be precisely measured and reproduced. Mainly, BMs provide information on the likely disease which can occur in an individual. On the ot... Read full abstract on PubMed →
Dimethyl sulfoxide (DSMO) is a simple molecule widely used because of its great solvating ability, but this solvent also has little-known biological effects, especially on fungi. A... Read full abstract on PubMed →
Alzheimer disease (AD) is the most common neurodegenerative disease. An imbalance between the production and clearance of Aβ (amyloid beta) is considered to be actively involved in... Read full abstract on PubMed →
Hydrogels of conducting polymers, particularly poly(3,4-ethylenedioxythiophene):poly(styrene sulfonate) (PEDOT:PSS), provide a promising electrical interface with biological tissue... Read full abstract on PubMed →
This study was carried out to evaluate the binding interaction of gefitinib (GEF) with human serum albumin (HSA) and calf thymus DNA (ct-DNA) using fluorescence, UV-Visible, zeta p... Read full abstract on PubMed →
Dimethyl sulfide (DMS) is a volatile sulfur compound produced mainly from the degradation of dimethylsulfoniopropionate (DMSP) in marine environments. DMS undergoes oxidation to fo... Read full abstract on PubMed →
Volatile organic sulfur compounds (VOSCs) play a major role in the global sulfur cycle. Two components, dimethyl sulfide (DMS) and methanethiol (MT) are formed in large amounts by... Read full abstract on PubMed →
The events associated with the death of Gloria Ramirez at Riverside General Hospital on 19 February 1994 have been portrayed as a major medical mystery. A potential chemical explan... Read full abstract on PubMed →
The role of lipids in aroma formation of circulating non-fried roasted (CNR) chicken with different roasting times was studied using ultra-high performance liquid chromatography hi... Read full abstract on PubMed →
This study investigated the volatile composition of coffee blends of different cup quality, roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale flui... Read full abstract on PubMed →
Oxygen transportation and regulation of some physiological processes are facilitated by blood flow. Furthermore, blood flow is regulated by various factors such as nitric oxide (NO... Read full abstract on PubMed →
An intriguing question in the field of olfaction is how animals distinguish among structurally similar odorants. We systematically analyzed olfactory responses elicited by a panel... Read full abstract on PubMed →
Sidestream cigarette smoke solution was previously screened to identify the groups of chemicals in smoke that inhibit growth and angiogenesis in the chick chorioallantoic membrane... Read full abstract on PubMed →
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flav... Read full abstract on PubMed →
Nineteen compounds, including ten esters, six acids, and three alcohols, were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor... 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.